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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MARGHERITA CAKE
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Margherita cake. Easy recipe. In this recipe, we will see together with my version of the Margherita Cake, a classic dessert among the best known and loved. An ancient cake, which reminds me as certainly many of you of childhood and our grandmothers, who usually prepared it on holidays, perfuming the whole house with its aroma.
This delicious cake, which probably owes its name to the yellow-coloured dough and the pure white of the icing sugar that covers it (the two colours of the daisy) takes little time to prepare and is also quite simple to make, just pay a little attention while we prepare the dough.
My recipe is without butter and without flour: we will only use eggs, sugar, potato starch, baking powder and Vanillina (plus the grated rind of a lemon which will give its unmistakable aroma). Both the starch and the baking powder will help to make our dough delicate, porous, soft and light, which is the main feature of a daisy cake with flakes! Once out of the oven, we will decorate our cake with a generous sprinkling of icing sugar, which will make it candid and even tastier.
Soft, fragrant and tasty, this is the ideal dessert to eat for breakfast with a nice cup of latte in which to soak a slice; or we can fill our cake in many different ways (for example with custard, mascarpone cream or chocolate cream) and serve it as a dessert at the end of the meal to our guests, who will certainly ask for an encore! The Margherita Cake, in fact, is an excellent base for creating stuffed cakes: a sort of sponge cake without butter and without flour, very versatile and perfect for creating truly delicious desserts!
In short, a cake to try and then share the recipe with your friends! Let’s see immediately how to make it happen.
Preparation time: 10 min Cooking time: 35 min Ready in: 45 min Calories in the recipe: 1990 kcal
INGREDIENTS
250 gr of potato starch 1 sachet (16 gr) of baking powder 1 tbs vanilla flavouring 6 eggs 200 grams of sugar the grated rind of 1 lemon Icing sugar (to decorate)
Preparation of Margherita cake
In a bowl pour the potato starch, add the baking powder, the vanilla flavouring and mix everything well with a spoon. Let’s put it aside. Let’s prepare the dough: take the eggs and separate the yolks from the whites. We beat the egg whites until stiff. Add the sugar to the bowl with the egg yolks, then the grated lemon peel and whisk everything with an electric mixer, for the time necessary to obtain a homogeneous and fluffy mixture.
At this point, add the whipped egg whites, a little at a time and stirring gently from the bottom up. We add the powders to the dough, sifting them and always mixing gently. We pour our dough into a 24 cm diameter springform pan, greased and with a parchment paper disc on the bottom. We bake and bake in a preheated oven at 165 ° C for about 35 minutes, or in a static oven at 175 ° C for the same time. Finally, after it has cooled down, we decorate our Margherita cake with icing sugar.
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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