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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Custard Apple Mousse
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The custard apple mousse is one of those desserts that, despite not being very popular, after you taste it, you won’t forget and you’ll definitely want to repeat it! Continue here to learn how to prepare step by step in photos.
Introducing the main ingredient of this refreshing mousse: do you know what the custard apple is? This is a fruit from the Brazilian cerrado, very similar to pine cones and araticum. To prepare this frozen dessert recipe you can use fresh or frozen earl fruit pulp, depending on what you find in the market. You can also use pine cones and araticum because they are practically the same fruit. Then just mix it in a blender with cream, condensed milk, egg and gelatin and take it to freeze.
Check out all the details of this recipe for the custard apple mousse, pine cone mousse or araticum mousse and try it out!
4 guests 30m Dessert
Ingredients for making custard apple mousse:
5 custard apple fruits (Sugar-apple) ½ can of condensed milk (197 g) ½ packet of colourless powdered gelatin powder (12 g) 250 millilitres of fresh cream 3 eggs
Nutrition Facts
Servings: 4 Amount per serving Calories 558 % Daily Value* Total Fat 22g 28%, Saturated Fat 12.5g 62%, Cholesterol 187mg 62%, Sodium 213mg 9%, Total Carbohydrate 80.7g 29%, Dietary Fiber 8.5g 30%, Total Sugars 32g, Protein 16.6g, Vitamin D 12mcg 58%, Calcium 269mg 21%, Iron 2mg 11%, Potassium 798mg 17%
*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 custard apple mousse:
First, open the fruit, separate the pulp and peel. Place the custard apple pulp in a blender together with the cream and condensed milk and slowly pulse for 5 minutes or until it becomes a smooth mixture.
Tip: The stone will come out easily if your custard apple is well ripe.
Pass the mixture through a strainer and squeeze it well with a spoon, to remove as much liquid as possible and filter the small pieces of pulp. If the mixture is still too thick, return it to the blender, blend again and go back through a strainer. Put it in a bowl.
Hydrate the gelatin according to the instructions on the packet. Separate the yolks from the whites and beat the whites in the snow until firm. Place the egg yolks and gelatin in the mixture of fruit, sour cream and condensed milk and mix well.
Finally, mix the beaten egg whites in the custard apple mousse, very delicately so as not to lose air and get a very light and sandy mousse. Set aside in the refrigerator for 4 hours and serve with a sprig of mint or caramel sauce. Bon Appetit and tell in the comments what you think of this recipe with the custard apple!
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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