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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Pasta with tuna cream the recipe for the simple and creamy first course
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Pasta with tuna cream is a very quick and tasty first course, a creamy variant of the classic tuna pasta. The ideal recipe when you have little time to prepare lunch or dinner, but you want to make a tasty dish.
You can use the pasta format you prefer including penne, rigatoni, farfalle, fusilli, spaghetti; to make the dressing, however, you will only need canned tuna and cream cheese, which will be blended together raw. In our recipe, we have made this delicious creamy pasta without cream but with ricotta, we have also enriched the preparation with the addition of dried tomatoes in oil and oregano, to make it even tastier. Once ready you can enjoy it both hot and cold, it will still be delicious. Here’s how to make this crafty and delicious recipe in no time.
Ready in: 20MIN FOR 4 PEOPLE Calories in the recipe: 1985 kcal
INGREDIENTS
PASTA 380 gr • 365 kcal RICOTTA OR CREAMY CHEESE 200 gr TUNA IN OIL 150 gr SALT UP as required • 21 kcal DRIED TOMATOES IN OIL just enough OREGANO as required The calories refer to 100 grams of the product
How to prepare pasta with tuna cream
Boil the water in which you will cook the pasta (1). Drain the tuna in oil or the natural one (2) and put it in a bowl and mash it with a fork, until you make small pieces. Add the ricotta (3) and a little cooking water and mix until creamy.
Set aside the dried tomatoes in oil (4), to be added at the end of preparation. Cook the pasta in boiling salted water (5) and drain it al dente, leaving aside a little cooking water. Season with tuna cream and cooking water, if necessary. Serve it with dried tomatoes and rosemary. Your pasta with tuna cream is ready to be enjoyed hot or cold (6).
Advice
To obtain an even more creamy mixture, you can blend the tuna and ricotta with the hand blender or with the mixer.
You can enrich the pasta with tuna cream also with capers, olives, tomato, corn or with the ingredients you prefer and replace the oregano with basil, so as to customize it according to your tastes.
If you are looking for a quick and tasty dish, try the pasta with tuna and olives, ideal when we have little time and few ingredients in the pantry.
storage
It is advisable to consume pasta with tuna cream both hot and cold after preparation, to enjoy it at its best.
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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