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
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Moroccan lentil salad: the recipe of the summer and Mediterranean dish
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The Moroccan lentil salad is a truly original and surprising summer dish. Of Maghreb origin, this preparation will conquer everyone for its explosive taste, thanks to the combination of the strength of spices, the freshness of mint and the sweetness of dried fruit, and the fragrant and irresistible aromas. To be served at a standing dinner with friends or an informal aperitif, it is prepared in advance, to allow time for the flavours to blend, and is also perfect for vegetarian guests.
INGREDIENTS
DRIED LENTILS 200 gr CELERY STICK 1 • 21 kcal CARROTS 3 • 21 kcal SPRING ONIONS 2 • 25 kcal 1 sprig mint SWEET PAPRIKA 1 tablespoon • 305 kcal CUMIN 1 tbsp LEMON 1 • 15 kcal DRIED FRUIT (RAISINS, DATES, PRUNES …) 50 gr EXTRA VIRGIN OLIVE OIL • 901 kcal SALT • 286 kcal PEPPER • 79 kcal The calories refer to 100 grams of the product
How to prepare the Moroccan lentil salad
Collect the lentils in a pot, cover with cold water and add 1 carrot and the celery stick (1); put on the fire and cook the lentils for about 35 minutes. Once cooked, drain them carefully and set aside.
Put the raisins to soak in cold water (2). Peel and wash the mint.
In a saucepan, heat 6 tablespoons of oil with spices (3).
When the spices begin to sizzle, remove from the heat and pour everything into a small bowl; add the lemon juice (4) and mix carefully.
Cut 2 carrots and the spring onions into cubes and heat them in the same pan you used for the spices until the spring onions are slightly soft and the carrots still crunchy: just a few minutes (5).
Add the vegetables to the lentils, pour the previously prepared sauce and mix (6).
Also add the raisins, well squeezed (7), and perfume everything with mint. Season with salt and pepper.
Transfer the salad to a serving dish and serve it very cold, even better if the next day (8).
Advice
If you have little time available, you can also use the already boiled lentils (preferably buy those preserved under glass); in this case, you will need about 500 gr. If you use those already cooked, be careful to rinse them thoroughly under cold running water, letting them drain through a colander. Nutritious and incredibly versatile, these legumes lend themselves to a thousand different recipes, all to experiment.
For the Moroccan lentil salad, dates are traditionally used, but, depending on the area you are in, you can find raisins, prunes or dried apricots inside. To give more perfume to the dish, you can add, in addition to mint, even fresh parsley or basil.
If prepared the previous day and stored in the refrigerator, this preparation is even better because the flavours will have time to blend perfectly.
storage
The Moroccan lentil salad can be kept in the refrigerator for a maximum of 1-2 days, closed 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
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