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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Basil ice cream: the fresh and original dessert recipe
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Basil ice cream is a fresh and original spoon dessert, ideal to serve as a dessert at the end of a meal or to be enjoyed as a mid-day snack. The preparation is simple and to make it you will need: basil, fresh cream, sugar, egg yolks, milk and lemon zest. First, you will need to blend the basil with sugar and cream and heat half the mixture with the beaten egg yolks on the fire, until everything thickens.
The mixture will then be put in the fridge for a couple of hours before being poured into the ice cream maker. The end result will be a delicious and refreshing ice cream that will surprise your guests. Here’s how to prepare it.
Ready in: 30 minutes + REST TIME IN THE FREEZER FOR 6 PEOPLE
INGREDIENTS
FRESH CREAM 500 ml YOLKS 5 MILK 250 ml SUGAR 150 grams BASIL IN LEAVES 25 grams CRUSHED LEMON PEEL 1 SALT UP 1 pinch
Nutrition Facts
Servings: 6 Amount per serving Calories 334 % Daily Value* Total Fat 19.3g 25%, Saturated Fat 10.8g 54%, Cholesterol 230mg 77%, Sodium 51mg 2%, Total Carbohydrate 33.2g 12%, Dietary Fiber 0.1g 0%, Total Sugars 32.7g, Protein 3.6g, Vitamin D 15mcg 76%, Calcium 180mg 14%, Iron 0mg 2%, Potassium 17mg 0%
*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.
How to make basil ice cream
Wash the basil and dry it gently (1). Put the basil in the mixer (2) with half of the fresh cream and sugar and blend until smooth. Pour half of the mixture into an ice cream tub, add the rest of the cream and mix. Transfer the rest of the mixture to a saucepan with the milk (3) and salt and heat over low heat and turn off before it comes to a boil.
Basil ice cream
Beat the egg yolks until they are frothy (4) and add them to the saucepan and drizzle. Put back on the heat and stir constantly until the mixture has thickened. Remove the saucepan from the heat and pass the mixture through a colander. Pour the mixture into the pan with the other part of the mixture. Add the grated lemon zest and chill in the refrigerator for 2 hours or overnight. Pour the mixture into the ice cream maker (5) and operate it according to the instructions. You can serve your basil ice cream immediately or keep it in the freezer until ready to serve (6).
Advice
After cooking on the fire, if there are still pieces of basil leaves in the mixture, sift it well with the help of a teaspoon.
If you want to use less yolks, you can replace them with a teaspoon of carob seed flour for each egg.
You can enrich your basil ice cream by adding pine nuts or by covering the ice cream with chopped hazelnuts before serving. If you want to enjoy it for a snack, also prepare the ice cream cones: it will also be appreciated by children.
storage
You can keep the basil ice cream in the freezer for a few days well covered.
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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