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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Orange and chocolate cheesecake: the recipe for a delicious and
fragrant dessert without cooking
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The orange and chocolate cheesecake is a cake with a delicate and citrus flavour, a greedy, no-bake variant of the classic New York cheesecake. The base will be made with chocolate biscuits, while the cream of the filling will be prepared with cream cheese, powdered sugar, yoghurt, cream, jelly and orange juice. Once ready, the orange and chocolate cheesecake must be kept in the fridge, to make it firm, and then decorated with slices of orange or whatever you like.
FOR 6 PEOPLE Ready in: 50 minutes Calories in the recipe: 3400
INGREDIENTS
CREAMY CHEESE (PHILADELPHIA TYPE) 250 gr • 750 kcal ICING SUGAR 100 gr • 380 kcal CHOCOLATE COOKIES 250 gr BUTTER 150 gr • 380 kcal WHITE YOGURT 125 gr • 146 kcal GELATIN SHEETS 2 (4 grams) MILK 3 tablespoons • 286 kcal ORANGE JUICE 1 glass 1 ORANGE cut into slices • 34 kcal The calories refer to 100 grams of the product
How to make orange and chocolate cheesecake
Put the biscuits in the mixer and blend them so as to crumble them. Pour them into a bowl, add the melted butter and mix everything. Distribute the biscuit base inside a 24 cm diameter springform pan and let it rest in the fridge for at least half an hour. Now prepare the filling: mix the cream cheese with the yoghurt and the icing sugar and, as soon as the ingredients are well blended, add the orange juice.
Soak the gelatine leaves in cold water for about ten minutes. Squeeze it and melt it in a saucepan with hot milk. Add them to the mixture and mix. Whip the cream and add it with the help of a spatula, mixing it with movements from the bottom up. Pour the filling onto the base and put everything back in the fridge for at least 2 hours. Then add the orange slices, or make the decoration you prefer. Your orange and chocolate cheesecake are ready to serve.
Advice
You can enrich the decoration of your cheesecake with orange jelly, chocolate chips or dark chocolate decorations.
Those who prefer can add a layer of orange marmalade on the base, before adding the cream of the filling.
Cover your cheesecake with a chocolate ganache, to make it even more delicious.
storage
The orange and chocolate cheesecake can be stored in the fridge for 2-3 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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