Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
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 ...
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Mandarin marmalade: the recipe of the preserve with an intense and
citrus flavour
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Mandarin marmalade (mandarin jam) is a winter preserve with a citrusy and intense flavour, ideal for spreading on rusks or toasted bread, but also excellent for filling croissants and pies: ideal for those who love jams that are not too sweet. The tangerines will first be blanched and then cut into pieces with all the peel, so as to make the jam less sour, they will then have to be blended and cooked only with sugar, to obtain a natural and genuine product. The only care will be to eliminate all the seeds before preparation: however, you will be rewarded with an exquisite preserve. Here’s how to make it at home in just a few steps.
FOR 8 PEOPLE Ready in: 1 hour Calories in tangerine jam recipe: 2030
INGREDIENTS
PREPARATION FOR ABOUT 850 GRAM OF JAM MANDARINS 1 Kg SUGAR 400 gram
Nutrition Facts
Servings: 8 Amount per serving Calories 254 % Daily Value* Total Fat 0.4g 1%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 3mg 0%, Total Carbohydrate 66.7g 24%, Dietary Fiber 2.3g 8%, Total Sugars 63.2g, Protein 1g, Vitamin D 0mcg 0%, Calcium 46mg 4%, Iron 0mg 1%, Potassium 208mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to make tangerine jam
Begin the preparation of the mandarin jam (mandarin marmalade) by sanitizing the jars. Meanwhile, rinse the tangerines and remove the stem. Heat the water in a saucepan and, as soon as it begins to boil, pour in the mandarins, which must be blanched for about 5 minutes. Once ready, drain and arrange them on a tray lined with kitchen paper, let them dry a little and then divide them into wedges, leaving the peel. Remove all seeds and blend for a few seconds. Then pour them into a saucepan, add the sugar and simmer, stirring constantly: the mixture will have to cook for about 40-50 minutes.
Check with a kitchen thermometer that the temperature does not exceed 108 °: once this temperature has been reached, turn off the heat and blend the jam with the hand blender. Now pour the hot tangerine jam (mandarin marmalade) into the sterilized jars, without reaching the brim. Close them well and turn them upside down, letting them cool. As soon as the jam has cooled, check that the vacuum has been carried out correctly: press the centre of the cap and, if you don’t hear the click-clack, then the vacuum has been done correctly. Wait at least a couple of weeks before enjoying it.
Advice for mandarin marmalade
For the preparation of this homemade tangerine jam (mandarin jam), we recommend the use of organically grown tangerines, as you will also use the peel.
If you don’t have an immersion blender, use a vegetable mill.
Those who prefer can prepare the mandarin jam (mandarin marmalade) without white sugar, which you can replace with whole cane sugar, or with other natural sweeteners such as honey, stevia or agave syrup.
storage
You can keep the tangerine marmalade in the pantry: a cool, dry place away from light and heat for 3 months. Once the jar is open, put the jam in the fridge and consume it within a few days.
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 ...
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contrib...
Calabria is a land of chillies, a bit like Puglia is to orecchiette and Emilia Romagna to tortellini. In particular, the typical Calabrian pepper, also known as Diavolicchio, is one of the most widespread and spicy varieties among those grown in Italy. This homegrown fruit is part of the capsicum annuum species, thanks to its flavor it is appreciated in the kitchen and is also a decidedly productive cultivar. Before experimenting with exotic varieties of Mexican or oriental peppers we can therefore choose a typical local product. Let's discover the characteristics and the secrets to grow Calabrian peppers in our garden! The devil plant The Calabrian devil is a beautiful plant, with small leaves, with fruits that grow in bunches. For this reason it is also called "Calabrian chilli in bunches". When temperatures are steadily above 25 degrees, the bushes are filled with numerous chillies. The bunches are often so many that it is necessary to use a support to tie the plant ...
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