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 ...
Post a Comment

Semolina pudding with pineapple and grape salad

-

Semolina pudding with pineapple, this vanilla pudding served in jars and accompanied with a pineapple and grapefruit salad is a mouth-watering dessert.

Ingredients

Semolina pudding with pineapple- Dessert For 4 people

8 l of milk
½ lemon
2 pinches of salt
1 vanilla pod
80 g of semolina
cal. 2 tablespoons of sugar
0.5 l of cream
200 g of grapes, for example, white and red
100 g of pineapple, weighed and peeled
½ orange
2 sprigs of mint

How to proceed semolina pudding with pineapple

Preparation:
ca. 20 minutes
Cooling down:
ca. 2 hours
Total time:
2 h 20 min

Pour the milk into a saucepan, grate the lemon peel and add the salt. Cut the vanilla pod lengthwise, remove the seeds by scraping them and add them to the milk with the pod. Bring the milk to a boil. Pour in the semolina in one go and simmer over low heat for approx. 10 minutes, stirring from time to time until a thick mass is obtained. Remove the vanilla pod and remove the pot from the heat. Sweeten the semolina with sugar. Incorporate the cream. Rinse the jars with cold water, then fill them with semolina and level it. Leave to cool in the fridge for approx. 2 hours.

Halve the grapes according to their size or leave them whole. Cut the pineapple into cubes. Squeeze the orange and add the juice to the fruit. Spread the fruit on the semolina and garnish with mint.

Semolina pudding with pineapple

You may be interested to read Pasta with black truffle recipe/ skyr cake with blueberries recipe/ Belgian endive salad recipe/ Wasabi pea cream recipe.

Comments

Post a Comment

Popular posts from this blog

Beans and sardines: the recipe for a simple and tasty single dish

-
Image
Beans and sardines is a simple single dish, which has all the flavour of the recipes of the past. A humble dish, typical of the seafaring tradition, which sees legumes as protagonists, once considered the “meat of the poor”, and a very cheap and tasty bluefish, too often underestimated despite its great properties. The sardines, lightly breaded and fried in boiling oil, are mixed with a tomato and borlotti sauce, for a truly delicious result. Follow step by step our recipe and serve it as a second or main dish, to be completed with a few slices of homemade bread to make the shoe, on the occasion of a lunch or a family dinner. INGREDIENTS SARDINES 500 gram BEANS, CRANBERRY ALREADY BOILED 300 gram GARLIC 1 clove TOMATO PUREE 100 ml BREADCRUMBS TO taste PEANUT OIL TO taste EXTRA VIRGIN OLIVE OIL TO taste SALT to taste Nutrition Facts Calories 1527 % Daily Value* Total Fat 80.3g 103%, Saturated Fat 33.9g 169%, Cholesterol 250mg 83%, Sodium 3281mg 143%, Total Carbohydrate 95.2g 35%, Dietary...
Read more

Chicken adobo: the recipe of the typical Filipino meat dish

-
Image
Chicken adobo is a unique dish typical of oriental cuisine, especially Filipino cuisine. It is a meat-based preparation – not only chicken, but also pork or beef – fish or vegetables, and requires the chosen ingredient to be macerated in an emulsion based on soy sauce, white wine vinegar, flavourings and spices (adobar is a Spanish term which literally means “marinate”); the initial browning and then the slow cooking in the pan will allow the aromas and flavours to be released, ensuring a tender and juicy final result. Find out how to make it perfectly following our recipe step by step and serve it as tradition dictates, accompanied with basmati rice and seasoned with the marinating liquid. Ready in: 50 minutes FOR 4 PEOPLE INGREDIENTS CHICKEN IN PIECES about 1.2 kg SOY SAUCE 1 glass WHITE WINE VINEGAR 1/2 glass GARLIC 2-3 cloves SESAME OIL 4 tbsp ONION 1 CHILI 1 SALT as required FRESH GINGER 1 piece SESAME SEEDS as required TO ACCOMPANY BASMATI RICE 2 glasses WA...
Read more