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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White chocolate salami: the recipe for a delicious and easy to make
dessert
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The white chocolate salami is a very popular sweet without cooking but today I propose a recipe that makes it more delicious thanks to the use of white chocolate. Its scent is delicious and can be consumed at the end of a meal but also as a snack and is a dessert that revisits the classic Christmas cake making it more greedy.
FOR 8 PEOPLE Calories 330
INGREDIENTS
WHITE CHOCOLATE 200 g • 532 kcal BISCUITS 250 g • 430 kcal SUGAR 60 gr • 750 kcal BUTTER 70 g • 380 kcal MILK 50 ml • 286 kcal The calories refer to 100 grams of the product
How to prepare white chocolate salami
Put the biscuits in a mixer (1) and when they are crumbled (2) transfer them to a bowl with high sides to work the salami. Meanwhile, divide the butter (3) and melt it in the microwave or in a bain-marie.
Pour the butter and sugar into the bowl with the biscuits (4). Add a little milk (5) and mix with a scoop (6).
Break up the white chocolate (7) and melt in the microwave or in a bain marie. Pour it into the dough (8). Transfer everything to a sheet of baking paper and give it the shape of salami with your hands (9). Let it rest in the refrigerator for 8 hours. Take out, slice and serve the white chocolate salami.
Advice
To have the white chocolate salami ready in a shorter time, leave it in the freezer for a couple of hours. Do not overdo the milk because too many liquids damage the dough, which must be compact and never damp. If you get a wet mixture, add biscuits and knead again and let it harden for a few hours in the refrigerator.
The recipe, as you may have noticed, is egg-free. The classic version involves the use of this ingredient but the success without the egg is really satisfying and has nothing to envy to the traditional one.
Variants
You can add pistachios or nuts such as chopped hazelnuts and almonds to the mixture. An even more delicious recipe, suitable for lovers of very sweet flavors, is the white chocolate and coconut salami or with two chocolates, a sort of double taste that puts an end to the discussions between those who prefer light and those who prefer dark.
storage
The white chocolate salami should be kept in the refrigerator for two or three days after preparation. To prevent it from drying out, cover it with cling film or aluminum foil.
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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