Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
Mint and chocolate cheesecake: fresh, delicious and spectacular dessert
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
-
The mint and chocolate cheesecake is a delicious dessert with a delicately refreshing flavour. It is a simple and perfect preparation for the summer season because it does not require the passage in the oven but only the rest in the refrigerator. With a creamy and at the same time crunchy consistency, thanks to the presence of chocolate flakes inside the filling, it can be easily prepared in advance and is perfect for any occasion or time of day: from the party buffet to a simple snack with friends. Here’s how to perfectly prepare mint and chocolate cheesecake.
INGREDIENTS
FRESH UNSWEETENED CREAM 400 gr SPREADABLE CHEESE (NOT LIGHT) 200 gr COCOA BISCUITS 200 gr MINT SYRUP 150 gr DARK CHOCOLATE 150 gr • 600 kcal BUTTER 80 gr • 380 kcal GELATIN IN SHEETS 10 gr The calories refer to 100 grams of product
How to make mint and chocolate cheesecake
Blend the biscuits to obtain a powder and collect them on a plate. Then gently melt the butter and, with a spatula, mix it with the powder (1).
Transfer the mixture obtained into the mould, lined with parchment paper at the base and at the edges, then level it first with a spoon and then with the base of the glass in order to obtain a regular disc (2). Store in the refrigerator.
Soak the gelatin in cold water for about 10 minutes. Then heat 100 ml of cream taken from the total, without bringing it to a boil, then squeeze the gelatin and add it to the liquid off the heat (3). Stir until completely dissolved and let cool.
Collect the spreadable cheese and unsweetened cream that has been cold from the fridge in a bowl, then whisk them to obtain a firm cream. Then, flush the cream with the melted gelatin and finally the mint syrup (4).
Chop 100 grams of chocolate with a knife and add it to the mint cream (5). Mix with a spatula with slow movements from the bottom up.
Pour the cream onto the now firm biscuit base and level it with the spatula (6). Refrigerate for at least 6 hours.
Gently unmold the cake: remove the edge of the springform pan and then the parchment paper (7). Transfer the cake to a serving dish.
Take the remaining chocolate bar and warm the edges a little in your hands. Then using a potato peeler, make some curls and let them fall on the surface of the cake (8). Transfer to the refrigerator and let it (mint and chocolate cheesecake) rest until ready to serve.
When ready to serve, remove the mint and chocolate cheesecake from the refrigerator and let it rest for 30 minutes at room temperature. Cut into slices and serve (9).
Advice
To make your cheesecake you need to use a 22-24 cm diameter springform pan with a removable bottom, lined with a baking paper disc (both the edges and the bottom); to make the parchment paper adhere better to the mould, a trick is to lightly butter the part of the parchment paper that will come into contact with the pan. This will prevent you from moving. To get an ultra-smooth edge, you can also use a steel ring for modern cakes, or replace the baking paper with acetate sheets for cakes.
You can blend the chocolate biscuits with the help of a kitchen mixer or you can collect them in a plastic bag and gently beat them with a rolling pin until you get a fine powder.
Chop coarsely chocolate flakes in advance and transfer it in the refrigerator until ready to use: in this very hot period will remain crisp and not “stain” the cream.
Once the gelatin has melted, be careful to filter it through a sieve when you add it to the whipped cream: in this way you do not run the risk of having pieces of gelatin and therefore a filling that is not perfectly smooth and homogeneous.
Keep the dessert in the refrigerator and be careful to take it out about 30 minutes before serving.
Versatile and greedy, cheesecake is the protagonist of many different recipes: from the most classic and famous, such as New York cheesecake, to the freshest and most creative reinterpretations, such as yoghurt, there is something for everyone.
Curiosity
Of Greek origin, the cheesecake recipe then spread widely in Anglo-Saxon countries, becoming the sweet symbol (the New York cheesecake is the typical dessert of the American tradition). According to ancient sources, it would seem that the athletes of the very first Olympics in history, held in Delos in 776 BC, would have been served a dessert filled with sheep’s cheese and honey.
storage
The mint and chocolate cheesecake can be kept in the refrigerator for 2-3 days, covered on the surface with a sheet of cling film or, alternatively, placed in a special container with an airtight seal.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
Comments
Post a Comment