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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PARSLEY POTATOES
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Parsley Potatoes are a tasty and light side dish, perfect to accompany meat and fish dishes. This is perhaps the most loved and known potato salad. I’m sure you have eaten them at least once on Sunday lunches at grandma’s house!
The ingredients needed are few and simple. Just some boiled potatoes, oil, vinegar and lots of parsley and here is a truly delicious dish served on the table! Today I will give you all my tips for perfect parsley potatoes. The fundamental trick for the success of the recipe is to use very cold potatoes. Indeed, when we use boiled potatoes while still hot the result is a real disaster; the cubes tend to fall apart and in the end, more than a salad, we get almost a puree! Using cold potatoes, on the other hand, gives the final result “firm” and full-bodied cubes!
Another fundamental aspect is parsley; in this recipe, it must be abundant (after all these potatoes are called parsley!) and chopped very finely! How do I mince parsley? Using the crescent, this way the parsley is minced to perfection. Alternatively, you can use a small electric chopper. I don’t put garlic or spring onion in the potatoes to make the salad lighter, but if you want these additions they would be fine.
Let me know if you will try this recipe and what you think, but I am sure that in its simplicity it will win you over!
Preparation time: 5 min Ready in: 5 min PORTIONS – 4 Calories in the recipe: 355 kcal
INGREDIENTS
500 g boiled potatoes A sprig of parsley 2 tablespoons white wine vinegar Olive oil as required Salt and pepper as required
Preparation of parsley potatoes
We boil the whole potatoes and let them cool well, then peel them, cut them into medium-sized cubes and collect them in a large bowl; using cold potatoes will ensure that the cubes remain compact without falling apart. Finely chop the parsley with a crescent or use a food processor.
Put the parsley, oil, vinegar in the bowl of potatoes and finally add salt and pepper according to our tastes. Gently mix everything until the seasonings are evenly distributed. I usually use 2 tablespoons of vinegar for every half a kilo of potatoes, but of course, you can vary the dose according to your tastes. The parsley potatoes are ready to be enjoyed! If there are any leftovers, they can be kept for a couple of days in the refrigerator tightly closed in a 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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