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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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Rice puddings: the recipe for typical Florentine sweets
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Rice puddings are typical treats of the Tuscan tradition, inevitable in most Florentine pastry shops. They appear as small greedy caskets: a fragrant shortcrust pastry shell contains a rice-based filling, cooked in milk until absorbed, and then mixed with a custard flavoured with citrus peel. A simple and delicate delight, with a crunchy and soft texture at the same time, perfect to delight any breakfast or snack. Find out how to make them by following our recipe step by step.
Ready in: 2 HOURS FOR 8 PEOPLE Calories in the recipe: 4103 kcal
Nutrition Facts
% Daily Value* Total Fat 197.4g 253%, Saturated Fat 97.8g 489%, Cholesterol 1016mg 339%, Sodium 509mg 22%, Total Carbohydrate, 506.1g 184%, Dietary Fiber 5.9g 21%, Total Sugars 184.5g, Protein 79.8g, Vitamin D 55mcg 273%, Calcium 1302mg 100%, Iron 27mg 148%, Potassium 565mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
INGREDIENTS
FOR THE SHORTBREAD FLOUR 300 gr • 360 kcal BUTTER 150 gr • 380 kcal EGG 1 • 380 kcal YOLK 2 • 63 kcal ICING SUGAR 85 gr • 380 kcal SALT 1 pinch • 0 kcal PEEL OF LEMON AND ORANGE as required
FOR THE RISOLATTE MILK 600 ml • 79 kcal PUDDING RICE (short fat grains) 150 gr SALT 1 pinch • 0 kcal VANILLA EXTRACT 1 teaspoon • 750 kcal BUTTER 30 gr • 380 kcal
FOR THE CREAM FLOUR 35 gr • 360 kcal MILK 350 ml • 79 kcal ICING SUGAR 80 gr • 380 kcal EGG 1 • 380 kcal YOLK 1 • 0 kcal VANILLA EXTRACT 1 teaspoon • 750 kcal PEEL OF LEMON AND ORANGE as required
YOU ALSO NEED IT ICING SUGAR as required • 380 kcal The calories refer to 100 grams of the product
How to make rice puddings
Prepare the shortcrust pastry: collect the flour in a bowl and add the sugar, salt, diced butter and eggs (1); scented with the grated citrus peel and knead with your fingertips, until the mixture is firm and homogeneous.
Form a loaf, wrap it with a sheet of cling film (2) and let it rest in the refrigerator for about an hour.
Combine the sugar, milk (3), rice, vanilla extract and salt in a saucepan; put on the fire and cook for about 20 minutes, until the cooking liquid is well absorbed.
Stir in the butter, cut into cubes (4), and let it cool.
Prepare the cream: mix the eggs with the sugar and flour (5).
Heat the milk with the herbs. Pour it into the yolk-based mixture (6) and dilute well; put it back on the heat and cook, stirring constantly, until thickened.
After the resting time, roll out the pastry and cut into disks the diameter of the moulds you will use; cut out strips to make the border and line the cavities of a muffin mould (7).
Pour the cold cream into the saucepan with the rice (8) and mix well.
Using two spoons, distribute the filling inside the individual cavities (9) and level well. Bake at 180 ° C for about 30 minutes, then lower to 160 ° C and continue for another 20 minutes.
After the cooking time has elapsed, take the rice puddings out of the oven, turn them out and let them cool on a wire rack. Sprinkle with plenty of icing sugar and serve (10).
Advice
With the indicated doses, you will get about 18 rice puddings. You can use muffin moulds or cocotte with an oval shape, as tradition would require, or round, slightly buttered.
It is advisable to use the peel of organic and not chemically treated citrus fruits; grate the peel with a special grater, taking care not to remove the white part, responsible for the bitter aftertaste.
You can prepare rice puddings with butter shortcrust pastry or, for a lighter version, with oil.
For a pleasantly alcoholic note, you can also perfume the filling with a drop of maraschino or rum; for those with a sweet tooth, you can also enrich the filling with chocolate chips.
Serve your rice puddings, accompanying them with an orange sauce or a delicate English cream.
If you like sweets with rice, try these simple and delicious recipes starring the versatile cereal.
storage
Rice puddings can be stored in the refrigerator, sealed on the surface with a sheet of cling film, for 2-3 days.
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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