Posts

Powdery mildew of the sage

-
Image
  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
Post a Comment
Read more

Fried noodles: the recipe of the oriental dish seasoned with vegetables

-
Image
Fried noodles are a first course that comes from the oriental gastronomic tradition. Both in China and in Japan they prepare themselves not only in many ways but, even, with different techniques. This feature makes the noodles a versatile dish, the thickness of which can vary according to the area of ​​origin. Only the three main ingredients – flour, water and salt – remain unchanged because they are the starting point of all the pasta that has an ancient tradition. INGREDIENTS RED PEPPER 1 • 15 kcal GREEN PEPPER 1 CARROT 1 • 21 kcal CHAMPIGNON MUSHROOMS 100 gr • 750 kcal SHALLOW 1 • 29 kcal CHILLI 1 • 29 kcal SOY SPROUTS 100 gr • 49 kcal APPLE VINEGAR 1 tbsp SOY SAUCE 50 ml • 750 kcal Salt to taste. • 0 kcal OIL q.s. NOODLES 200 gr • 138 kcal The calories refer to 100 grams of the product How fried noodles are prepared Peel a red pepper, a green pepper, a carrot and 100 g of champignon mushrooms. Make the peppers and carrot into strips (1) and sliced ​​mushrooms (2). Put a drizzle of
Post a Comment
Read more

Meatballs with broccoli and potatoes

-
Image
Meatballs with broccoli is an easy and delicious vegetarian dish. Meatballs with broccoli are a tasty and nutritious vegetarian second dish, ideal to serve as an appetizer or finger food for a brunch or an aperitif, especially if you make them small. A richer variant of broccoli meatballs, simple and quick to prepare: just combine potatoes and broccoli boiled with egg, parmesan, breadcrumbs and herbs. Once you have formed your meatballs, you can make them fried or baked, for a lighter preparation: they will still be very good and will appeal to children too much. But here are the steps to prepare them. INGREDIENTS BROCCOLI 500 gr 35 kcal POTATOES 200 gr • 750 kcal GRATED PARMESAN 3 tablespoons • 21 kcal PANGRATTATO 2 tablespoons • 21 kcal EGGS 1 • 380 kcal PARSLEY as needed • 79 kcal SALT UP to taste • 21 kcal EXTRA VIRGIN OLIVE OIL as needed • 29 kcal FOR BREADING PANGRATTATO 2 tablespoons • 21 kcal Grated Parmesan 1 tablespoon • 21 kcal The calories refer to 100 grams of the product
Post a Comment
Read more

Korma rice: Indian dish

-
Image
Korma Rice is a recipe of Indian cuisine that we could classify as a first course. In reality, it is a spiced cream in which rice is only a side dish: we find cumin, coriander, ginger, turmeric, cloves, bay leaves, cinnamon, cardamom and chilli. Korma Rice is a typical recipe from Northern India and the Mughlai Empire, an area that is heavily influenced by Persian cuisine, whose recipes are rich in aromas just like our rice. The traditional recipe calls for rice with long and aromatic grains, such as basmati, to be used. The rice follows the normal preparation of pilaf rice: it is toasted in a pan with spices and butter, then covered with water and left to cook over a low flame. Korma rice is served with a creamy gravy. This sauce is obtained from the roasting of bean sprouts and onions to which yoghurt is added and finally a mixture of cream and garlic, ginger, chilli and cashew pesto, rigorously done by hand in a mortar. The variations of korma rice are numerous: the dish thus concei
Post a Comment
Read more

CHESTNUT COOKIES

-
Image
Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee. They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time! Preparation time: 35 min Cooking time: 15 min Ready in: 50 min FOR COOKIES-30 INGREDIENTS 200 g flour 100 g of chestnut flour 1 egg 80 g brown sugar 100 g vegetable or cow’
Post a Comment
Read more

CHESTNUT COOKIES

-
Image
Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee. They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time! Preparation time: 35 min Cooking time: 15 min Ready in: 50 min FOR COOKIES-30 INGREDIENTS 200 g flour 100 g of chestnut flour 1 egg 80 g brown sugar 100 g vegetable or cow’
Post a Comment
Read more

SOFT RICOTTA AND PEARS CAKE WITH CHOCOLATE DROPS

-
Image
Soft Ricotta and Pear Cake with Chocolate Drops. Easy Special Food recipe. Today I propose a simple and quick recipe for a delicious and very soft dessert: the Soft Ricotta and Pear Cake with Chocolate Drops. A perfect dessert for the autumn period, in which many varieties of this sweet fruit ripen, such as the abate pears. Together with the ricotta, they make the dough moist to the right point, and the baking powder with Chocolate Drops to complete the work, making it soft and even more delicious … because you know: pears and chocolate are a perfect match! A nice fragrant slice of this delicious cake is ideal for both breakfast and a snack, accompanied by a cup of hot tea or coffee. You can safely store it out of the fridge for 2-3 days, in a food bag. Come on, let’s see now how to make it happen! Preparation time: 10 min Cooking time: 45 min Ready in: 55 min For portion- 8 INGREDIENTS FOR THE DOUGH 4 eggs 200 grams of sugar 80 grams of sunflower oil 250 gr of ricotta 330 grams of flo
Post a Comment
Read more

Pumpkin Focaccia

-
Image
Soft focaccia with pumpkin, an easy and perfect dough for a thousand occasions. This autumn focaccia is really good and with a slightly sweet flavour thanks to the pumpkin, it is perfect to accompany cheeses or vegetables. It is made with few ingredients and we can customize it with olives, diced provola or even with rosemary that goes very well with pumpkin. I added a little turmeric to the dough, try it because I’m sure you will like it. This focaccia is perfect instead of bread, as an aperitif or to accompany a buffet. Let’s see together how to make it happen! INGREDIENTS 500 g of flour 0 a sachet of dehydrated brewer’s yeast (7g) 2 teaspoons of sugar 400 g of cooked pumpkin 2 tablespoons of olive oil salt to taste 300 ml of warm water a teaspoon of turmeric (optional) Preparation of Pumpkin Focaccia First, in a bowl, combine the flour, yeast and sugar. We mix with a fork. At this point, we immediately add the cooked and well-crushed pumpkin (it must become a pulp). Let’s mix it wel
Post a Comment
Read more