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Powdery mildew of the sage

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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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Purple potato cheesecake, an interesting variation

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Why is purple potato cheesecake special? The purple potato cheesecake, you can guess from the name, is not a cheesecake-like all the others, although versatility is one of the main characteristics of this type of dessert. The famous Anglo-Saxon dessert, in fact, is appreciated for the margin of freedom it leaves to the “chef”. It is possible to make a cheesecake with practically any ingredient, and often just changing the composition of the cream is enough to give the preparation a new face. The variations on the theme, however, generally involve sweet foods. On the other hand, there is the cheesecake with strawberries, blueberries, chocolate and so on. Well, in this case, I propose potatoes as an ingredient in the cream. But not just any potatoes, but purple ones. First of all, I want to clarify why the colour. It may seem strange, almost unnatural that a potato takes on that colour, instead, we are dealing with a completely natural dynamic. The violet of this variant, in fact, is due
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Eggplant balls recipe

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The eggplant balls recipe is an easy and tasty second course, ideal for everyday lunch and dinner. The ingredients needed to make them are few and simple; just aubergines, breadcrumbs, an egg, and grated cheese are enough and in just a few steps we will prepare a tasty alternative to the classic meatballs! In today’s recipe, I decided to fry Eggplant Meatballs in a pan, but those who prefer can simply cook Eggplant Meatballs in the oven … the result will still be very good! These meatballs are also perfect as an appetizer or for an aperitif, one pull away from the other! In the kitchen of every day instead, just accompany them with a rich salad and good bread and here they will turn into a rich single dish based on vegetables. Let me know in the comments if you will prepare them and what you think, but I’m sure you will really like eggplant balls recipe! Preparation time: 30 min Ready in: 30 min INGREDIENTS 3 medium-large eggplants 1 egg 60 g breadcrumbs (more than the other for breadi
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Bean Meatballs With Crunchy Breading

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Bean meatballs with crunchy breading. A very easy recipe to make Bean meatballs without meat and with very few ingredients with crunchy breadcrumbs and corn flakes. They are perfect meatballs for a simple dinner or to enrich buffets or aperitifs at home. These bean patties are egg-free and to make bean meatballs you can use the type of beans you prefer, such as borlotti , cannellini beans, red beans, etc. .. Bean meatballs are perfect for those who follow a vegetarian diet or to vary their everyday nutrition a little. Let’s see now how to make Bean meatballs! INGREDIENTS 250 g already cooked borlotti beans 100 g of spreadable cheese a spoonful of olive oil spices to taste 3 tablespoons of breadcrumbs + to taste for breading corn flakes enough salt to taste Preparation of Bean meatballs First we make our meatballs: pour the beans in a blender and make a puree, we blend well. We transfer the bean puree to a bowl. We combine salt, olive oil and spices to taste. I used rosemary and a pinch
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High Protein Veggie Burger Recipe

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high protein veggie burger recipe is an easy and fast preparation that everyone will really like, even children who usually go crazy to eat vegetables! Good, colourful and healthy, these burgers have nothing to envy to the “classic” meat burgers! Try high protein veggie burger recipe inside a sandwich, perhaps accompanied by a salad, a thin slice, and a little ketchup … and in no time you will have made a delicious lunch or dinner! Furthermore, these high protein veggie burger recipe, not having inside them the use of eggs and being cooked in the oven, are very light. In the recipe, I used all my favourite vegetables but, obviously, ample room for your imagination and then use mushrooms, peppers, zucchini , etc. to get a different and personalized burger every time. I suggest you prepare some more and put it in the freezer, in this way you can cook high protein veggie burger recipes whenever you want! Finally, for the breading of the burgers, I chose to use gluten-free breadcrumbs, so
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Japanese matcha madeleines, a tasty variation of the classic Madeleine

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Japanese matcha madeleines, just as the name suggests, are an oriental version of the normal madeleines. The adjective “Japanese” derives from the choice of ingredients, which in addition to following the path of the search for the exotic, expresses a rare idea of ​​balance both from an aesthetic and a taste point of view. The reference is, in particular, to the preponderant role played by the matcha which, far from being limited to mere decoration, contributes to making the dough really special. I will discuss the matcha madeleines in-depth in the next paragraph. Another feature of these Japanese matcha madeleines is accessibility or the possibility of being consumed even by those suffering from disorders related to the metabolization of gluten. To be noted, then, the presence of rice (oil and rice flour), which on the one hand pursues the aforementioned objective of accessibility, on the other contributes to giving a particular taste to these madeleines. All in a perspective that we
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Vegetable Stuffed Bread Recipes

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vegetable stuffed bread recipes with Zucchini is a tasty and easy recipe to make, perfect for everyday lunch and dinner. The ingredients you need are few and simple: just flour, water, a sachet of Brewer’s Yeast a little olive oil, and in a few gestures you will prepare vegetable stuffed bread recipes with Zucchini! But to make this flatbread really tasty is its filling with zucchini and stringy mozzarella … real goodness! The variants for the filling, however, are endless: mozzarella can be replaced with scamorza , provolone or other spun paste cheeses, while zucchini with other vegetables, such as eggplants or peppers … it all depends on what you find in the fridge! Do you want other ideas? Vegetables can be replaced with cured meats, such as ham or bacon, thus transforming this flatbread into a more rustic version! In short, starting from this recipe you can cook a different flatbread every time. Let me know in the comments if you will prepare it and with which ingredients you have
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Lactose-free cheeses: those suitable for intolerants

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Lactose-free cheeses: here are those suitable for intolerants Today we talk about lactose-free cheeses and find out together which ones are best for those with this problem. Lactose intolerance is increasingly widespread: almost 30% of the population suffers from it! This ailment should not be confused with an allergy to milk protein: those who are lactose intolerant do not produce the enzyme “lactase”, which is used to digest it. Intolerance, unlike an allergy, is linked to the amount of milk consumed and comes in various forms, from the lightest to the most severe: there are those who simply find milk “not easy to digest”, and those who when they consume it is experiencing much heavier symptoms. In any case, being lactose intolerant does not mean giving up cheeses, on the contrary! Lactose-free cheeses: what does it mean? Lactose-free cheeses are called delactosed: they are produced like other cheeses, but the milk contained in them is added to the enzyme lactase, which is used to sp
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