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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Coconut Custard with Plum Sauce Recipe
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Coconut custard, think of a dessert for Sunday lunch with the family, a practical candy to prepare and that pleases everyone. Our suggestion is the classic white custard with plum!
We show you how to make this delicious frozen dessert step by step. See how to make white custard with condensed milk in a very easy way, also valid for beginners in the kitchen! This recipe for coconut custard with plum syrup is the traditional recipe and it works very well, you can prepare without fear because the result will be a coconut custard from the gods to taste and repeat!
6 guests 6h Dessert
Ingredients for making coconut custard with plum syrup:
1 litre of milk 8 tablespoons of cornstarch 4 tablespoons of grated coconut 1 box of condensed milk (395 g) 1 glass of coconut milk (228 g) 1½ cups of sugar (240 grams) 2 cups of water (480 millilitres) 1 can of prunes (150 g)
Nutrition Facts
Servings: 6 Amount per serving Calories 1128 % Daily Value* Total Fat 19.4g 25%, Saturated Fat 14.7g 74%, Cholesterol 36mg 12%, Sodium 174mg 8%, Total Carbohydrate 240.8g 88%, Dietary Fiber 1.3g 5%, Total Sugars 228.9g, Protein 11.9g, Vitamin D 1mcg 4%, Calcium 401mg 31%, Iron 1mg 7%, Potassium 466mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make coconut custard with plum syrup:
In half a glass of milk dissolve the cornstarch. This way you ensure that your coconut custard doesn’t have lumps.
Tip: We recommend using milk at room temperature.
Place the above mixture in a pan and add the rest of the milk, condensed milk, coconut milk and grated coconut. Stir to mix and bring to medium heat, stirring constantly until it becomes a consistent cream.
Take a shape with a hole in the middle and grease it with water or soy oil. Pour in the coconut custard mixture, wait for it to warm and refrigerate for at least 4 hours – it is important to respect this time so that the custard is very firm.
Now see how to make a plum sauce for the custard: In a pan, melt the sugar until it turns into a caramel without lumps.
Once the caramel is ready, turn off the heat to avoid splashing and pour in the water. Turn the heat back on and simmer at low temperature until the caramel lumps fall apart.
Then add the plums and boil until reduced. The more it boils, the thicker your syrup tends to get.
Tip: If you want the syrup with pieces of plum, separate half a dozen plums, chop well and add to the syrup.
After the indicated time, unmold the custard and cover it with the cold syrup. Your delicious plum delight is ready! Prepare there in your home and tell us what you think in the comments. Enjoy your food!
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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