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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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Braised gyoza: the recipe for irresistible Japanese ravioli

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Braised gyoza are the meat ravioli typical of the Japanese culinary tradition and derive from the Chinese jiaozi. They are small bundles of dough, rolled out thinly and artfully sealed with the pressure of your fingers, filled with minced pork, cabbage, spring onions, fresh ginger and soy sauce, ingredients that make their flavour unique and unmistakable. They are browned in a pan, to obtain the golden crust, and then steamed with the braising technique, adding a little water and closing with the lid. They are usually served as an appetizer, dipped in soy sauce or sweet and sour, and are perfect to make at home to amaze guests at an aperitif or a special dinner. Find out how to do it by following our recipe step by step. BRAISED GYOZA RECIPE FOR 4 PEOPLE Ready in: 1H Calories in braised gyoza recipe: 820 INGREDIENTS FOR THE PASTRY FLOUR 00 120 gr • 36 kcal BOILING WATER 90 gr POTATO STARCH as required • 380 kcal FOR THE STUFFING MINCED PORK 100 gr CABBAGE WHITE HOOD 80 gr ONIONS 30 gr
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AMARETTI CAKE WITH PEACHES IN SYRUP

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Amaretti cake and peaches in syrup. Easy recipe. A winning combination for a truly delicious homemade cake: here is the Cake with Amaretti and Peaches in Syrup, which we will see together in a very simple recipe that is also quick to prepare. A delicious cake to be enjoyed at breakfast or as a snack, and perfect as a dessert for an informal dinner with friends. The minced amaretti will be the protagonists of the dough – without butter – and will give it their intense and unmistakable flavour and aroma. A dough that, also thanks to the presence of milk, will be nice and soft. Peaches in syrup will instead be the delicious filling of our amaretti cake, which we will put on the dough before baking and enrich even more with peach jam. In short, a sweet with an incredibly greedy heart! And that’s not all: we decided to further enrich this cake with peaches and macaroons by spreading sliced ​​almonds on the surface, which will toast becoming crunchy and delicious during cooking. We used peac
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Kiwano or African horned melon: the strange tropical fruit that tastes like cucumber and banana

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African horned melon, Its flavour is delicate and the taste is reminiscent of a mix between banana and cucumber: it is kiwano, a colourful tropical fruit also known as African horned melon or African horned cucumber. Increasingly present also in western markets, kiwano has many useful beneficial properties and can be used in cooking raw or cooked. Let’s find out all about this particular fruit. A particular fruit, with a yellow exterior studded with small horns and an intense green interior, almost like that of kiwi: it is the kiwano, an exotic fruit that appears more and more often on the stalls of our markets. Also called African horned cucumber or African horned melon, kiwano is a fruit belonging to the Cucurbitaceae family, the same as melon, pumpkin, zucchini and cucumbers. Due to its internal resemblance to the kiwi, this fruit was renamed kiwano during the 1930s, when it began to be imported to Australia and New Zealand. Here’s where kiwano (African horned melon) comes from, wha
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Apple punch and thyme

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This non-alcoholic thyme and apple punch, scented with ginger, cinnamon and star anise, warm the whole family. Ideal after skiing. Ingredients Apple punch- Beverage For 4 cup of 2 l 20 g of ginger 5 l of water 1/2 cinnamon stick 1-star anise 1 lemon-thyme tea bag 4 l of apple juice ½ small apple How to proceed Preparation: ca. 15 minutes Peel the ginger and cut it into slices. Bring the water to a boil with the lid on. Remove the pot from the heat. Add the slices of ginger, the cinnamon stick, the star anise and the tea bag and leave to infuse for approx. 5 minutes. Pour in the apple juice and mix. Wash the apple, remove the core and cut it into 8 slices. Reheat the punch and pour it into the cups. Decorate with apple slices or dip the slices in the drink and serve. Note for celiacs or gluten sensitive Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Associat
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Citrus fruit salad with ice cream stars

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Citrus fruit salad, vanilla ice cream stars, chopped pistachios and a few mint leaves are enough to turn citrus fruit salad into a festive dessert. Ingredients Citrus fruit salad- Dessert For 4 people 2 oranges 2 grapefruits 2 tangerines 250 g of vanilla ice cream cinnamon 25 g of chopped pistachios 4 sprigs of mint How to proceed Citrus fruit salad Preparation: ca. 25 minutes Line a baking sheet with parchment paper and place it in the freezer. Remove the upper and lower caps of the oranges and grapefruits then, with a knife, peel them and cut them into slices. Peel the tangerines and cut them into slices too. Distribute the citrus fruits on the plates. Arrange the ice cream block on the frozen tray and cut into slices of approx. 1 cm thick. Sprinkle with a little cinnamon, then with star-shaped cookie cutters of various sizes cut out of ice cream stars. Arrange them on the citrus fruits, garnish with pistachios and mint and serve immediately. Useful tips To prevent the ice cream from
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Quince ricotta with black tea pears

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Quince ricotta with black tea pears quick and easy. A dessert that celebrates autumn and offers black tea pears with ricotta cream in which the scent of quince blends with that of vanilla. Ingredients Quince ricotta- Dessert For 4 people 5 l of water 3 black tea bags 4 pears, for example, Conférence 120 g of quince jelly 250 g of ricotta ½ teaspoon of vanilla paste 20 g of hazelnut biscuits, for example, hazelnut sticks mint for garnish How to proceed Preparation: ca. 25 minutes Bring the water to a boil. Add the teabag, leave it to infuse for approx. 5 minutes, squeeze it well and remove it. Peel the pears, halve them and core them. Immerse them in the tea and let them simmer for approx. 10 minutes, until tender. Meanwhile, heat the quince jelly. Incorporate half of it into the ricotta with the vanilla paste and mix until you get a homogeneous mass. Serve the pears with the ricotta cream. Crumble the hazelnut sticks and spread them over the dessert. Sprinkle with the remaining gelatin
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Rabbit legs with wine sauerkraut

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Rabbit legs with wine sauerkraut wrapped in bacon and baked in the oven on a bed of sauerkraut, rabbit legs are transformed into a savoury autumn or winter dish. Ingredients Main course For 4 people 1 kg of raw sauerkraut 1 onion 1 tablespoon of risotto rice 2 tablespoons of rapeseed oil 2 l of white wine a few juniper berries 4 rabbit legs the mixture of spices for meat 4 bay leaves 12 slices of rolled or peasant bacon How to proceed rabbit legs with wine sauerkraut Preparation: ca. 20 minutes Simmer: ca. 20 minutes Cooking in the oven: 35-40 minutes Total time: 1 h 20 min Rinse the sauerkraut under cold water and drain well. Finely chop the onion and fry it in oil with the rice. Incorporate sauerkraut and turn off with half the wine. Add the juniper berries, cover and simmer for approx. 20 minutes. Pour the sauerkraut into a baking dish. Preheat the oven to 170 ° C. Season the rabbit legs, stuff each with a bay leaf and wrap each with 3 slices of bacon. Tie with kitchen twine. Spread
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