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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AMARETTI CAKE WITH PEACHES IN SYRUP
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Amaretti cake and peaches in syrup. Easy recipe. A winning combination for a truly delicious homemade cake: here is the Cake with Amaretti and Peaches in Syrup, which we will see together in a very simple recipe that is also quick to prepare. A delicious cake to be enjoyed at breakfast or as a snack, and perfect as a dessert for an informal dinner with friends.
The minced amaretti will be the protagonists of the dough – without butter – and will give it their intense and unmistakable flavour and aroma. A dough that, also thanks to the presence of milk, will be nice and soft. Peaches in syrup will instead be the delicious filling of our amaretti cake, which we will put on the dough before baking and enrich even more with peach jam. In short, a sweet with an incredibly greedy heart! And that’s not all: we decided to further enrich this cake with peaches and macaroons by spreading sliced almonds on the surface, which will toast becoming crunchy and delicious during cooking.
We used peaches in syrup, but if the season is right you can also use fresh peaches, reminding us that they will tend to remain less soft. The peach jam is an extra greedy and sweet touch, but if we want we can not put it.
The amaretti cake with Peaches in Syrup is prepared in an hour using only a bowl and fork and is therefore within everyone’s reach. It really deserves to be tried and enjoyed with family or friends! Come on, try it and then write to us in the comments if you liked it!
Preparation time: 10 min Cooking time: 45 min Amaretti cake ready in 55 min Calories in the recipe: 2880
INGREDIENTS
FOR THE DOUGH 100 gr of macaroons 2 eggs 150 grams of sugar 100 gr of sunflower oil 100 ml of milk 200 grams of flour type 00 1/2 sachet (8 g) of baking powder FOR FILLING 8-10 peaches in syrup peach jam as required TO DECORATE powdered sugar as required
Preparation of amaretti cake
In a food processor, finely chop the macaroons and set them aside for later.
In a bowl, break the eggs and mix them with the sugar using a fork.
Now add the minced macaroons and incorporate them, always mixing with a fork.
Add the sunflower oil, milk and mix well.
Now let’s combine and also incorporate the flour and baking powder.
Pour the mixture into a 24 cm diameter hinged pan with the base covered with parchment paper.
Now take the peaches in syrup and arrange them in the dough by pressing lightly.
Add a teaspoon of peach jam to each one.
Finally we sprinkle the whole surface with sliced almonds.
We bake and cook in a preheated oven at 180 ° C for about 45 minutes, or in a static oven at 190 ° C for the same time. Once taken out of the oven and slightly warmed, we decorate our cake with macaroons and peaches in syrup sprinkling it with icing sugar.
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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