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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Purple cabbage pesto: the recipe for a delicious and versatile sauce
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The purple cabbage pesto is a colourful sauce and delicious. In our recipe, this vegetable, typical of the winter season and with an irresistible purple hue, is cut into thin slices and blended together with dried fruit and grated cheese, until a soft and velvety cream is obtained. The final result is an original and tasty variant of the classic Genoese pesto, perfect to spread on slices of bread or croutons and to serve as an appetizer.
You can also accompany it with sticks of raw vegetables, for a light aperitif, or use it as a condiment for pasta or risotto: in this case, you will have to dilute it slightly with a couple of ladles of the cooking water. A simple and versatile recipe: find out how to make it by following our advice step by step.
INGREDIENTS
1/2 purple cabbage LIMONE 1 PINE NUTS ALREADY PEELED 40 gram HAZELNUTS 50 gram PARMESAN 80 gram EXTRA VIRGIN OLIVE OIL 6 tablespoons ROSMARINO as needed SALT as needed FOR DECORATION TOASTED PINE NUTS TO taste
Nutrition Facts
Calories 1581 % Daily Value* Total Fat 134.4g 172%, Saturated Fat 25.5g 128%, Cholesterol 57mg 19%, Sodium 999mg 43%, Total Carbohydrate 75.6g 27%, Dietary Fiber 11.9g 42%, Total Sugars 24.8g, Protein 39.5g, Vitamin D 0mcg 0%, Calcium 869mg 67%, Iron 4mg 22%, Potassium 970mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to make purple cabbage pesto
Clean the purple cabbage, wash it thoroughly under cold running water and then cut it into thin slices. Lightly toast the pine nuts in a non-stick pan (1).
Add the toasted pine nuts to the purple cabbage (2).
Add the hazelnuts, reduced to grains (3).
Add the squeezed lemon juice (4), a little rosemary and 3 tablespoons of oil.
Blend with an immersion mixer until you get a rather homogeneous cream (5).
cabbage pesto
Add the grated cheese and mix well with a spatula (6). Season with salt if necessary.
cabbage pesto
Transfer the purple cabbage pesto to a small bowl and sprinkle it with the remaining oil. Garnish with some toasted pine nuts and serve (7).
Advice
Be careful to cut the purple cabbage into rather thin slices: this will make it easier to reduce them to cream with the immersion mixer. You can use raw cabbage but, if you prefer, you can also blanch it quickly in boiling salted water; drain it very al dente and let it cool in a bowl with water and ice, so that it maintains a very bright colour. In this way, you can also reduce the amount of oil and get a lighter dish.
As an alternative to rosemary, you can perfume your purple cabbage pesto with a few leaves of sage or thyme. You can also add ground black pepper or sweet paprika.
If you want to use this pesto as a condiment for a first course, dilute it slightly with a few ladles of cooking water: in this way it will become more fluid and wrap the pasta perfectly.
storage
Once ready, transfer your pesto into a glass jar and cover the surface with a drizzle of oil: it will keep in the refrigerator for at least 4-5 days.
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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