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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Asparagus soup: the recipe for delicious and nutritious comfort food
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The asparagus soup is a unique first restaurant, with a delicate but greedy flavour: it is also a nutritious recipe, with very few calories. In addition to being good, asparagus in fact boast remarkable virtues: rich in useful vitamins such as vitamin C, antioxidants and fibre, they perform a purifying and diuretic function. Asparagus soup is excellent comfort food to regain energy during spring dinners. You can enrich it with a little pasta or rice, to have a substantial and satisfying first course, or with croutons to eat it as a single dish.
FOR 4 PEOPLE Ready in: 40MIN Calories in the recipe: 2500 kcal
INGREDIENTS
ASPARAGUS SOUP (40 MINUTES) FRESH ASPARAGUS 2 bunches • 45 kcal MEDIUM POTATOES 4 COOKED HAM IN CUBES 100 gr • 43 kcal RED ONION 1 • 21 kcal EXTRA VIRGIN OLIVE OIL as needed • 901 kcal FRESH ROSEMARY as required • 29 kcal GRATED PARMESAN as required • 21 kcal SALT as required • 0 kcal PEPPER as required • 79 kcal The calories refer to 100 grams of the product
How to make asparagus soup
Remove any earthy residues, rinse the asparagus under running fresh water and dry them by dabbing them with absorbent paper (1).
Detach the hardest part of the stems and remove the tails by bending the stems where they show yielding (2).
Do the same with the tips: separate them from the stems and keep everything aside (3).
Remove the filaments and cut the stems into rings. Collect them in a pot together with the peeled and sliced onion and the peeled and diced potatoes (4). Drizzle with a drizzle of oil and cook over low heat. Then cover with water flush and cook with the lid on for about 20-30 minutes until the vegetables are well cooked.
Separately, in a saucepan, blanch the asparagus tips for a few minutes, until they are tender but still firm (5). Drain and set aside.
Take the stems back in cooking with the potatoes, add salt and blend coarsely with an immersion blender, just long enough to chop the vegetables (6). Season with raw oil, pepper and a handful of grated Parmesan. Finish the soup by adding the asparagus tips, a little fresh rosemary and a few cubes of cooked ham.
Advice
The stalk of the asparagus – more resistant and hard – requires strong temperatures and a little longer cooking unlike the tips, tender and tasty, which require a faster and more delicate cooking system. For this reason, it is always advisable to use asparagus, that is a special pot, or to separate the stems from the tips using different methods and times of preparation, as in our recipe.
You can make your soup vegetarian by simply removing the ham cubes. You can also enrich it with your favourite spices, such as ginger, turmeric and paprika, or with fresh herbs such as chives, thyme or mint.
If you like these spring vegetables, try the asparagus ravioli recipe.
storage
You can freeze the asparagus soup in airtight containers, preferably in single portions. Alternatively, you can keep it in the refrigerator for a maximum of 2 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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