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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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MAGIC CAKE

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The Magic Cake is a delicious cake consisting of 3 layers, one of sponge cake, one of custard and the last of vanilla pudding! Surely you are thinking that making such a special cake is complicated and time-consuming … but not surprisingly this cake is called “magic”! Just make a single dough with flour, milk and eggs, transfer to a cake tin and baking in the oven will do the rest of the magic, making the three layers appear! Preparing the magic cake dough is really quick and easy, but it is important to follow the sequence of insertion of the ingredients and all the advice I wrote in the recipe. For the perfect result of this cake, it is also important that it is cold in the fridge before being cut and tasted, so I recommend preparing it one day before eating it. Your guests will be amazed by this delicious three-layer cake. No one will be able to resist its goodness, creaminess and delicacy! INGREDIENTS 500 ml warm whole milk 150 g sugar 125 g melted butter 115 g flour 4 egg whites 4
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Salad with quail eggs and hemp mayonnaise

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Salad with quail eggs and hemp mayonnaise. Yes, these eggs can be used in the kitchen as much as chicken eggs: soft-boiled, hard-boiled, with a bull’s eye, for desserts or original noodles. I had never consumed them but I discovered instead that they are also indicated for the prevention and treatment of some types of allergies and intolerances. I find them commercially packaged in trays usually containing 16 eggs and do not have an exaggerated cost. They only have one flaw: they are quite difficult to peel and break because they have a very hard internal membrane. When I harden them, to peel them, I break the sides and then I roll them in my hands to crumble the egg shell. Usually then I just need to take a piece of shell with the membrane and spiral-peel the egg peel. As many friends know, I am experimenting with hemp at this time: from seeds to flour and to the fantastic hemp oil that I am taking every morning and I think that once you discover this new food, they will also become i
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PINEAPPLE TIRAMISU

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Pineapple Tiramisu is an easy-to-make and delicious dessert, ideal to be brought to the table on March 8th, Women’s Day! Pineapple Tiramisu is prepared with few ingredients and in simple gestures. The cream is made with cream, mascarpone, yoghurt, pieces of pineapple in syrup and is perfumed with Berry Vanilla Extract. Then just simple ladyfingers will be enough and the pineapple tiramisu is ready! Have fun decorating tiramisu in a thousand different ways; In today’s recipe, I made the “mimosa” by cutting the ladyfingers into cubes and finally I gave a touch of colour with the Candied Cherries … a joy for the eyes and the palate! This is my proposal for the dessert of lunch or dinner on March 8th … I’m sure, however, that you will like this tiramisu so much that you will want to prepare it all year round! Preparation time: 15 min Ready in: 15 min INGREDIENTS FOR TIRAMISÙ 250 g ladyfingers biscuit (approx.) 250 ml fresh cream 100 g mascarpone 2 tbsp. icing sugar 1 teaspoon berry vanilla
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Mushroom Omelette Recipe with Ricotta-Baked Omelet

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The Mushroom Omelette Recipe is a very easy dish to prepare, in fact, we just need to combine all the ingredients and it will be ready to be baked. It is perfect both as an appetizer cut into cubes and as a second course accompanied by a nice mixed salad. We can also prepare it in advance and then serve it cold or heat it for a few minutes in the oven! I am sure you will amaze your guests, we can also vary the filling and use peas, carrots or other seasonal vegetables. Let’s see now how to make Mushroom Omelette Recipe! Amount per serving-Mushroom Omelette Recipe   Calories 198 INGREDIENTS 4 eggs 250 g of cottage cheese 3 spoons of parmesan a pinch of salt spice mix to taste 200 g of cooked champignon mushrooms half a glass of milk about 150ml FOR PEOPLE-4-5 Preparation of Mushroom Omelette Recipe with Ricotta First, in a bowl, we start by breaking the eggs and start whipping them with a fork for a few minutes. We also combine ricotta and grated cheese. Then we go up and add some spice
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FAKE FISH RECIPE

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Fake Fish recipe Quick and Easy. Fake fish recipe is a tasty and original recipe, easy and quick to prepare. It is a perfect fish mousse to enrich a buffet or to be proposed as an appetizer, perhaps spread on bread croutons or eaten with breadsticks. Its name is given by the shape that is usually given to this salty mousse, or a fish. The ingredients needed for this recipe are few and simple. All you need is boiled potatoes, tuna and pickles and in a few steps, we will make a fish appetizer … even if there is no fish! The real fun is to decorate the fake fish. Carrots, olives, peas, salad, in short, we use all our imagination and creativity, and each time we will bring a different dish to the table! It is also an alternative way to make children eat whimsical fish. They will not be able to resist its fun shape and its thousand colours! If you make this recipe, send me your photos because I’m really curious to see how you decorate it! Preparation time: 10 min Ready in: 10 min Amount per
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BRIOCHE WITH TUPPO

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Brioche with Tuppo is a typical Sicilian pastry recipe, ideal to accompany a good cup of ice cream or granita . The ingredients to make them are the classics of all brioche doughs: just flour, milk, eggs, yeast and in a few gestures you will make soft brioches like a cloud! What characterizes the Sicilian brioches, however, are the flavourings; today I used orange and lemon zest, honey and an ampoule of almond aroma. The result is very fragrant brioches with a delicious taste! Another typical ingredient of brioche with tuppo is saffron; in addition to giving its delicate aroma, saffron will make the dough a beautiful intense yellow colour, typical of Sicilian brioches! These brioches are perfect to accompany ice cream or granita; usually in Sicilian bars, large cups of granita are served with the brioche next to them with the tuppo still hot … a real treat! Write to me in the comments if you try them and what you think, but I am sure that those who taste them will go crazy! Preparatio
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pomegranate juice properties

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pomegranate juice properties, With its flowers, red seeds and resistant skin, pomegranate is an unmistakable seasonal fruit. Famous for its antioxidant properties, this plant has no certain origins. Probably of Asian origin, the pomegranate is now grown in the Mediterranean areas of Asia and Europe. Indeed, it is probable that you have an ornamental plant in the garden too, in a sheltered position. The pomegranate plant has, in fact, the appearance of a bush with long leaves and a height that can reach 4 meters. It grows in mild areas and the fruits, similar in shape to that of an apple, contain red pulp seeds . Just the autumn weeks are those of pomegranate harvest, therefore ideal for seasonal consumption. Let’s take a closer look at the pomegranate juice properties. The varieties of pomegranate The pomegranate, or pomegranate, in recent years is increasingly present on our tables. And this can only be good for health, given its multiple properties. It is good to know, however, that
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