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

Baked carbonara: the revisited recipe by chef Marco Cavalli

-
Image
Baked carbonara is a rich and tasty first course, inspired by the recipe signed by the starred chef Marco Cavalli. The basic ingredients are the same as the symbolic dish of Roman cuisine, to which the stracchino is added which will give the dish a creamy and super enveloping consistency, essential for its excellent success. The final gratin in the oven will make everything even more crunchy and irresistible. Find out how to do it perfectly by following our simple instructions step by step and serve it at a Sunday lunch with the family or an important dinner with guests: success will be more than guaranteed. Baked carbonara ready in 45 minutes FOR 4 PEOPLE INGREDIENTS SPAGHETTI 320 gram BACON WITH PEPPER 180 gram PECORINO GRATED CHEESE 100 gram EGGS 2 STRACCHINO 250 gram SALT as required PEPPER as required BUTTER just enough Nutrition Facts Servings: 4 Amount per serving Calories 633 % Daily Value* Total Fat 28.5g 36%, Saturated Fat 15.9g 80%, Cholesterol 77mg 26%, Sodium 1125mg 49%, T
Post a Comment
Read more

Basil ice cream: the fresh and original dessert recipe

-
Image
Basil ice cream is a fresh and original spoon dessert, ideal to serve as a dessert at the end of a meal or to be enjoyed as a mid-day snack. The preparation is simple and to make it you will need: basil, fresh cream, sugar, egg yolks, milk and lemon zest. First, you will need to blend the basil with sugar and cream and heat half the mixture with the beaten egg yolks on the fire, until everything thickens. The mixture will then be put in the fridge for a couple of hours before being poured into the ice cream maker. The end result will be a delicious and refreshing ice cream that will surprise your guests. Here’s how to prepare it. Ready in: 30 minutes + REST TIME IN THE FREEZER FOR 6 PEOPLE INGREDIENTS FRESH CREAM 500 ml YOLKS 5 MILK 250 ml SUGAR 150 grams BASIL IN LEAVES 25 grams CRUSHED LEMON PEEL 1 SALT UP 1 pinch Nutrition Facts Servings: 6 Amount per serving Calories 334 % Daily Value* Total Fat 19.3g 25%, Saturated Fat 10.8g 54%, Cholesterol 230mg 77%, Sodium 51mg 2%, Total Carboh
Post a Comment
Read more

Rob Roy cocktail: the scotch whiskey drink recipe

-
Image
The Rob Roy cocktail is a strong pre-dinner drink with a reddish colour, considered the “twin” of the Manhattan cocktail: the recipe, in fact, is almost the same, but scotch whiskey is used instead of rye whiskey, of American origin. Scottish, mixed with vermouth and a drop of Angostura. It is said that the name of the drink is a tribute to a Scottish revolutionary hero, Robert Mac Gregor, known as Rob Roy, for his red hair; a character who became famous thanks to the novel by the Scottish writer Walter Scott. The cocktail, however, was allegedly created by a New York barman at the end of the 19th century, on the occasion of the premiere of the opera of the same name which took place on Broadway in 1890. But here’s the recipe and how to prepare it to perfection. Ready in: 10 minutes FOR 1 PEOPLE INGREDIENTS SCOTCH WHISKEY 4,5 cl RED VERMUT 2.5 cl ANGOSTURA 1 drop How to make the rob roy cocktail Put the ice in the mixing glass with the scotch whiskey, vermouth and angostura and mix wit
Post a Comment
Read more

CHEESECAKE COCONUT WITH CHOCOLATE

-
Image
Cheesecake coconut with chocolate without cooking. Easy recipe. Who doesn’t love no-bake cheesecakes? It is difficult to find someone who is not crazy about this perfect dessert especially during the summer, when the heat increases the desire for fresh desserts and which do not require the use of the oven to be made. The cheesecake coconut with chocolate is a cold cake that combines the delicacy of dark chocolate with the fresh and summery taste of coconut … a delicacy you must try! The recipe that we will see together is easy and quick to prepare, however, our advice is to prepare this cheesecake in the early afternoon and then enjoy it in the evening, or directly the day before, since it will need at least 4 hours of rest in the refrigerator to be able to compact. Preparing it is very simple and we will only need bowls, a spoon and an electric whisk. The cream of this cold cheesecake is really delicious: we will make it with fresh cream and spreadable cheese in the same doses, to whi
Post a Comment
Read more

Paloma cocktail: the recipe for the ideal Mexican drink for an aperitif

-
Image
The Paloma cocktail is a fresh and fruity Mexican drink based on tequila, lime juice and grapefruit soda, to which you add a pinch of salt, to make it even more pleasant. This is the classic aperitif cocktail, very popular in Mexico, which you can however consume at any time of the day: just dose the amount of tequila to get a lighter and more thirst-quenching drink for the afternoon, or increase the quantity to make an aperitif from the more intense flavour and with higher alcohol content. Regarding the origin of the Paloma cocktail, it is said that it was invented by Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila. Here’s how to prepare it perfectly in no time. Ready in: 10 minutes FOR 1 PEOPLE INGREDIENTS PINK GRAPEFRUIT SODA 90 ml TEQUILA 50 ml LIME JUICE 15 ml SALT UP 1 pinch (optional) How to prepare the Paloma cocktail Obtain the juice from the lime and strain it (1). Add the salt to the juice and mix to dissolve it. Pour the ice into a low tumbler (2) o
Post a Comment
Read more

Millefeuille with ricotta: the recipe for a crumbly and greedy dessert

-
Image
The millefeuille with ricotta is a delicious and easy to make dessert: a fresh and delicate dessert, to be presented as an after-dinner dinner with family or friends. The millefeuille, a typical dessert of the Italian tradition, alternates with layers of soft ricotta cream enriched with dark chocolate drops: a real treat for the palate. Here’s how to make the ricotta millefeuille to perfection. Ready in: 40 minutes FOR 4 PEOPLE INGREDIENTS 1 ROLL OF RECTANGULAR PUFF PASTRY RICOTTA 200 gram FROSTED SUGAR 50 gram FRESH CREAM 200 ml DARK CHOCOLATE DROPS 60 gram FOR DECORATION ICING SUGAR just enough Nutrition Facts Servings: 4 Amount per serving Calories 461 % Daily Value* Total Fat 24.2g 31%, Saturated Fat 13.8g 69%, Cholesterol 59mg 20%, Sodium 271mg 12%, Total Carbohydrate 46.2g 17%, Dietary Fiber 2g 7%, Total Sugars 7.4g, Protein 10.6g, Vitamin D 0mcg 0%, Calcium 240mg 18%, Iron 2mg 13%, Potassium 105mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contrib
Post a Comment
Read more

Sazerac cocktail: the recipe for the ancient drink born in New Orleans

-
Image
The Sazerac cocktail is an official IBA drink based on cognac, bitters and absinthe that was born in the mid-19th century in New Orleans, Louisiana. It is one of the oldest cocktails in the history of drinks, prepared with cognac, a sugar cube soaked in absinthe and Peychaud’s bitters, ingredients that will give a magical note to the drink. Furthermore, the “green fairy”, as absinthe is defined, will add a particular and irresistible scent to this high-alcohol cocktail: serve it as an after-dinner, always to be drunk in moderation. It is said that the ancestor of the current Sazerac was a drink made by a Creole pharmacist, who moved to New Orleans in the mid-1800s. It is Antoine Amédée Peychaud, inventor of aromatic bitters, who served customers mixed with the cognac and other liqueurs: real invigorating potions, very much in use in those days. Absinthe will be added to the ingredients at the end of the 19th century, making this drink even more intense. Here’s how to make the Sazerac c
Post a Comment
Read more