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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Artichokes and peas: the recipe for the simple and tasty spring side
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Artichokes and peas are a simple and tasty spring side dish, ideal to accompany meat and fish main courses. In our recipe we have prepared artichokes and peas in a pan with chopped onion, chilli, parsley and white wine, cooking with hot water, so as to create a soft and tasty side dish to be served warm or at room temperature. You can also use the preparation to season a good plate of pasta if you prefer. Here are the steps to make some really delicious pan-fried artichokes and peas.
Ready in: 30MIN FOR 4 PEOPLE Calories in the recipe: 570 kcal
INGREDIENTS
WHOLE ARTICHOKES 10 SHELLED PEAS 400 gr WHITE ONION 1 • 661 kcal CHILLI 1 • 29 kcal PARSLEY as required • 21 kcal SALT UP as required • 21 kcal GROUND BLACK PEPPER as required EXTRA VIRGIN OLIVE OIL as needed • 901 kcal The calories refer to 100 grams of product
How to prepare artichokes and peas in a pan
Clean the artichokes: remove the hardest outer leaves (1) and the stems, obtaining only the heart of the artichokes. Cut them into four parts, remove the internal hair and put the hearts in a bowl with water and lemon juice (2). Shell the peas, rinse them and let them drain (3).
Heat a tablespoon of extra virgin olive oil in a pan and brown the chopped onion (4) and the chopped chilli pepper. Add the rinsed and drained artichokes (5), the chopped parsley, salt and pepper and cook for about 5 minutes, stirring often. Also, add the peas and let them a flavour for a few minutes. Add the white wine and let it evaporate. Add a ladle of hot water, then cook over low heat and with the lid on for about half an hour. Almost at the end of cooking, remove the lid and cook over high heat for a couple of minutes. Your side dish based on artichokes and peas is ready to be served (6).
Advice
Those who prefer can enrich the preparation with bacon or speck, to be browned in a pan with the onion.
You can replace fresh peas with frozen peas, depending on your availability. You can also enrich the preparation with the addition of potatoes, so as to create a nutritious and tasty single dish.
If you want to bring to the table is a complete and inviting dish, you can add 4 bull’s-eye eggs when almost cooked, leaving them to cook for a couple of minutes with artichokes and peas.
If you liked this recipe, also try the Vignola, a Roman side dish based on artichokes, broad beans, peas, romaine lettuce and bacon, excellent as a spring dish.
storage
You can keep artichokes and peas in the refrigerator for 2 days in an airtight container.
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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