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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Mandarin cream: the recipe for simple and fragrant citrus custard
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Mandarin cream is a simple and fragrant citrus custard, a variant of the classic custard with a delicate flavour, ideal as a spoon dessert or to fill cakes, pies, tartlets or profiteroles. A fresh and delicious cream prepared with yolks, milk, flour, starch and tangerine juice and zest. Excellent to be enjoyed hot, freshly made, but it is also perfect cold and firmer, especially if you want to use it to fill your preparations. Here’s how to prepare it perfectly.
FOR 4 PEOPLE Ready in: 30 minutes Calories in Mandarin cream recipe: 970
INGREDIENTS
MILK 300 ml • 286 kcal MANDARIN JUICE 250 ml SUGAR 90 gr • 750 kcal FLOUR 40 gr • 36 kcal CORN STARCH 40 gr • 380 kcal YOLK 3 • 63 kcal MANDARIN PEEL as required The calories refer to 100 grams of the product
How to prepare the tangerine custard
Grate the zest of the mandarins and set aside (1). Squeeze the tangerines and extract the juice (2). Put the egg yolks with the sugar in a bowl and whisk them with a hand whisk, or with a wooden spoon (3) until the mixture is light and fluffy. Add the sifted flour and cornstarch and mix, gradually adding the milk.
Add the juice and grated tangerine zest (4) and mix all the ingredients well. Pour the mixture into a saucepan, cooking over low heat, stirring constantly until a smooth and thick cream is obtained. Remove the cream from the heat and cover it with the contact film (5), so that the skin does not form on the surface, and let it cool. Your tangerine cream (Mandarin cream) is ready to be enjoyed immediately or used to fill your desserts (6).
Advice
If you do not want to use the contact film on the hot cream, there are two other methods to put into practice to prevent the skin from forming on the surface: you can sprinkle the hot cream with granulated sugar or add a slice of butter on the hot cream and turn the saucepan until the whole surface is shiny. Once cold, just mix the cream and use it for your preparations.
Variants
Alternatively, you can prepare the mandarin cream without eggs and without milk: prepared only with 300 millilitres of mandarin juice, 90 grams of sugar, 50 ml of water and 30 ml of cornstarch. Put the tangerine juice in a saucepan, add water, sugar and cook over low heat. As soon as the sugar has dissolved, add the cornstarch and mix until a thick cream is obtained.
storage
You can keep the tangerine cream in the fridge for a maximum of 2 days, covered with cling film.
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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