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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Fennel in milk: the recipe for a simple side dish with a delicate taste
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Fennel in milk is a tasty and delicate side dish, the light variant of the classic fennel flan enriched with cheeses and bechamel. This typical winter vegetable, fragrant and with a characteristic flavour, is cooked in milk and then baked in the oven with the addition of Parmesan cheese and breadcrumbs. The result is a soft dish with a crunchy and irresistible crust, perfect for lunch or dinner to accompany dishes based on meat, fish or dairy products. You can also prepare it in advance and bake it just before arriving at the table: you will feel that goodness. Find out how to make it by following our recipe step by step.
PER 2 PERSONE Ready in: 30 minutes Calories in the fennel in milk recipe: 480
INGREDIENTS
FENNELS 2 MILK 100 ml • 286 kcal GRATED PARMESAN 2 tablespoons • 21 kcal PANGRATTATO 2 tablespoons • 21 kcal BUTTER about 20 g • 380 kcal EXTRA VIRGIN OLIVE OIL to taste • 29 kcal SALT as required • 286 kcal PEPPER as required • 79 kcal The calories refer to 100 grams of the product
How to prepare milk fennel
Clean the fennels, rinse them under cold running water and then cut them into slices (1).
Melt the butter in a pan and then arrange the fennel (2); add salt and pepper and brown for a few minutes on both sides.
Pour the milk into a saucepan (3) and heat it on the stove.
When the milk is boiling, pour it over the fennel (4) and continue cooking until they have absorbed all the liquid.
Transfer the cooked fennel to two single-portion pans, buttered and sprinkled with little breadcrumbs; sprinkle the surface with grated Parmesan (5), a little breadcrumbs and a drizzle of oil, then bake at 180 ° C and let it brown for about ten minutes.
When the fennel in milk is golden brown, take them out of the oven and serve them immediately (6).
Advice
You can use single-portion mini-oven dishes, as suggested in our recipe, or a larger pan of about 20 cm in diameter. You can grease and sprinkle the bottom with breadcrumbs or, alternatively, line it with a sheet of parchment paper.
To make the preparation even richer and more delicious, you can also add a few slices of stringy cheese, such as scamorza or mozzarella, and then pass it in the oven to gratinate: the cheese, melting with the heat, will create an irresistible row and bottom effect. If you want a stronger taste, replace the Parmesan with pecorino.
For a vegan alternative, also suitable for intolerant people, you can replace milk with a vegetable drink of your choice (such as soy or almonds) and sprinkle the fennel with nutritional yeast in flakes instead of Parmesan.
storage
You can keep the fennel in milk for 2 days in the refrigerator, in a special airtight container; at the moment of consumption, heat them in the oven, with the grill on, for a few minutes.
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.
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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