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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Salmon and barley salad: the recipe for the first summer dish to be
enjoyed on the beach
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The salmon and barley salad is an ideal first course for a fresh and tasty summer lunch, excellent to be consumed on the beach. A light and genuine dish made with pearl barley and fresh salmon, enriched with baby spinach, avocado and celery, which give the dish an appetizing and aromatic flavour, which will satisfy your appetite on hot summer days. Here’s how to prepare it in a few simple steps.
Ready in: 40 minutes FOR 4 PEOPLE Calories in the recipe: 1830 kcal
INGREDIENTS
PEARL BARLEY 250 gr SALMON 300 gr in slices • 170 kcal SPINACINI 30 gr CELERY 1 costs • 21 kcal AVOCADO 1 • 231 kcal EXTRA VIRGIN OLIVE OIL as required • 29 kcal SEA SALT as required • 286 kcal BLACK PEPPER as required • 79 kcal The calories refer to 100 grams of the product
How to make barley and salmon salad
Rinse the barley and cook it in boiling salted water for about 20 minutes: follow the cooking instructions on the package. As soon as the barley is ready, drain it and let it cool to room temperature. Now add the previously washed and dried baby spinach and the celery cut into slices. Remove the bones from the salmon with the help of tweezers and cook the steaks in a pan with oil, salt and pepper for a couple of minutes on each side.
Once ready, place it on a plate, cut it into small pieces and add it to the barley. Finally, dedicate yourself to the avocado: cut it in half and remove the stone. Obtain squares from the pulp and add them to the barley salad. Add the extra virgin olive oil, mix and serve.
How to store salmon and barley salad
You can keep the barley and salmon salad in the fridge for one day in an airtight container
Advice
To make your salmon and barley salad tastier you can dress it with an emulsion of extra virgin olive oil, lemon juice and mint.
If you have little time, you can replace fresh salmon with smoked salmon: in this case, you will cut it into cubes, mixing it with the rest of the ingredients.
If you don’t like the taste of avocado you can omit it from the recipe. You can then replace the celery with fennel, cucumbers or lightly blanched green beans.
Those who prefer can replace barley with spelt: the recipe will still be light and tasty.
The salmon and barley salad also go perfectly with zucchini, lightly cooked in a pan with a drizzle of oil. All seasoned with oil, lemon juice and scented with basil leaves.
To give colour and spicy touch to your barley and salmon salad, you can add a little turmeric to the cooking water, which will give the dish a golden colour.
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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