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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Couscous Sardine Recipe
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The couscous sardine recipe is one of the savoury dishes that you cannot miss at June parties! In addition to being very practical to do, it generally pleases everyone and is very economical. Continue here to find out how to make a couscous sardine recipe!
In this recipe for couscous seasoned with sardines, cornflour is used for couscous, of the flake type, and also a little cassava flour, because it helps to link all the ingredients together. The result should be a creamy but firm couscous so that it doesn’t fall apart when unmolding.
Below we have all the details of this recipe for northeastern couscous with sardines, prepare it at home!
4 guests 30 m Main course
Ingredients for making São Paulo couscous sardine recipe:
1½ cups of cornmeal (floc) ¾ cup of olive oil or oil 2 cans of sardines in tomato sauce 1 can of vegetable select ½ cup of chopped olives 1 chopped onion 2 chopped garlic cloves 1 cup of water (240 millilitres) 2 tablespoons of manioc flour 1 tablespoon of pepper sauce (optional) 1 boiled egg and other ingredients to decorate green smell to taste Black pepper salt
Nutrition Facts
Servings: 4
Amount per serving
Calories
1142
% Daily Value*
Total Fat 56.2g
72%
Saturated Fat 8.3g
42%
Cholesterol 47mg
16%
Sodium 700mg
30%
Total Carbohydrate 138.7g
50%
Dietary Fiber 13.5g
48%
Total Sugars 3.8g
Protein 26.8g
Vitamin D 10mcg
51%
Calcium 44mg
3%
Iron 7mg
37%
Potassium 564mg
12%
*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 São Paulo couscous sardine recipe:
Heat a pan with the oil. When it’s hot, sauté the onion and garlic in it until they start to brown. Then add the drained vegetable selection, the olives and the pepper sauce, if you like. Let it cook for another 1-2 minutes.
Then add the water and the manioc flour and, little by a little while stirring, add the cornflour. Season with salt and pepper to taste and stir until this couscous sardine recipe is creamy but firm.
Tip: Cassava flour helps to bind the ingredients together. If you don’t have it, you can substitute breadcrumbs.
Turn off the heat and add the green scent and 1 can of sardines with the sauce. Mix the sardines in the couscous, but do not knead too much. Transfer the mixture to a well-greased pudding or cake tin, decorated with the egg slices and the remaining sardines. Press with a spoon or spatula to make the couscous very compact.
Tip: If the couscous is too soft after adding the sardine sauce, correct the spot with more corn or cassava flour.
Reserve your sardine couscous in the refrigerator for 2-4 hours, unmold and serve! Indulge in this couscous stuffed with sardines and let us know 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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