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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Pumpkin hummus: the variant of the delicate and inviting Middle Eastern
recipe
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Pumpkin hummus is a tasty variant of chickpea hummus, a sauce of Middle Eastern origin based on chickpeas and tahini: a very easy recipe to make and ideal when the pumpkin is in season. In this version, we used a whole pumpkin and cooked it with oil and garlic until tender. Then we mixed it with tahini, a sesame seed paste essential for this dish. You can use pumpkin hummus as an appetizer, accompanying it with breadsticks, with pieces of focaccia or even with fresh vegetables.
Ready in: 1 hour FOR 8 PEOPLE
INGREDIENTS
WHOLE PUMPKIN about 500 grams FRESH CHICKPEAS 200 grams TAHINA 2 tablespoons GARLIC 2 cloves LEMON 1/2 EXTRA VIRGIN OLIVE OIL as required SALT as required PEPPER as required
Nutrition Facts
Servings: 8 Amount per serving Calories 148 % Daily Value* Total Fat 5.5g 7%, Saturated Fat 0.8g 4%, Cholesterol 0mg 0%, Sodium 7mg 0%, Total Carbohydrate 19.9g 7%, Dietary, Fiber 5.2g 19%, Total Sugars 3.7g, Protein 6.4g, Vitamin D 0mcg 0%, Calcium 74mg 6%, Iron 2mg 12%, Potassium 440mg 9%
*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 pumpkin hummus
Equip yourself with a sharp knife and cut the cap of the pumpkin: pay attention to the blade when you do it. Remove the pumpkin seeds, then collect the pulp and set it aside (1).
Preheat the oven to 180 degrees. Put the pumpkin pulp cut into coarse pieces in a pan (2): season it with a drizzle of oil and some garlic cloves, then bake it in the oven for about 45 minutes or until the pulp becomes tender. Once ready, let the pulp cool.
Then put the pumpkin in the mixer together with the juices released in the pan and a clove of garlic: add the juice of half a lemon, the tahini and the chickpeas (3).
Season with salt and pepper to taste and blend until everything becomes a smooth cream: you can soften it, if necessary, with a tablespoon of oil or two fingers of water. Measure out the lemon juice as you like. Once the cream is ready, transfer it to a bowl and serve.
Advice
For this recipe you can also use pumpkin already cut into pieces: it will be faster and more practical. You can buy tahini in ethnic food stores, but also in some supermarkets: but try to make it at home, the result will be exceptional.
Flavour the pumpkin hummus as you like: aromatic herbs such as mint, lemon thyme or fresh parsley are very suitable. You can also add linseed or sunflower seeds to create a contrast between the consistency of the pumpkin and its crunchiness. In addition, you can store pumpkin seeds and use them to dress salads or fresh cheeses.
storage
You can keep pumpkin hummus for 2-3 days in the fridge, closed in an airtight container.
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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