Hello there, welcome to Special Food Meals! That is the place I share my ardour for cooking with the world. Nice cooking is about being impressed by the easy issues around you - recent markets, varied spices. It would not essentially look fancy. Spice is life. It relies upon what you want... have enjoyable with it. Sure, meals are severe, however, it is best to have enjoyable 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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Basil mayonnaise: the recipe for a delicious and fragrant sauce
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Basil mayonnaise is a sauce to accompany dishes and is a fragrant and tasty variant of the classic mayonnaise. Excellent with salads, especially rice, potato and cold pasta, but also with french fries and grilled fish. The fresh taste of basil will give your dishes an extra touch. To make it you will need eggs, oil, lemon juice, basil, salt and pepper, to be mixed together with an immersion mixer. Here’s how to prepare it in just a few minutes.
INGREDIENTS FOR BASIL MAYONNAISE
YOLDS 2 • 63 kcal EXTRA VIRGIN OLIVE OIL 400 gr • 29 kcal 1/2 LEMON JUICE • 29 kcal BASIL 10 leaves • 15 kcal SALT UP 1 pinch • 21 kcal Pepper as needed. • 79 kcal The calories refer to 100 grams of the product
How to make basil mayonnaise
Put the egg yolks in a bowl, add salt and pepper and begin to blend with the hand blender, adding the oil slowly. As soon as the mayonnaise begins to thicken, add the lemon juice a little at a time, alternating it with the oil. Finally, add the basil leaves, continuing to blend, until you reach the desired creaminess. Once ready, transfer the basil mayonnaise into a glass jar and use it to accompany your dishes.
Advice
You can replace one of the yolks with 1 tablespoon of mustard, which will facilitate the emulsion of the mayonnaise.
Instead of extra virgin olive oil, you can instead use sunflower oil, which will give the basil mayonnaise a less intense flavour.
To favour the emulsion and to prolong the conservation of the basil mayonnaise, you can add 30 g of white vinegar.
Use very fresh eggs at room temperature for the success of your Basilico mayonnaise.
Variants
Alternatively, you can prepare the basil and ginger mayonnaise, with a more aromatic flavour. Put 1 tablespoon of mustard, 1 whole egg, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, the juice of 1/2 lemon and 100 ml of seed oil in the jug. Blend for about ten seconds. Add another 100 ml of oil and lemon juice and blend again until the mayonnaise is firm.
Storage
You can keep the basil mayonnaise in the fridge for a maximum of 3 days, with the jar tightly closed.
Polenta gnocchi with gorgonzola dumplings, a true symphony of first fruits Polenta gnocchi with gorgonzola is a very tasty first course, with a rustic character and quite simple to prepare. They differ from traditional gnocchi as they are not made with potatoes, but with polenta. Consequently, the procedure is also quite different. To prepare these dumplings, in fact, the polenta must first be cooked (using other ingredients, such as gorgonzola) and then divided into balls. The result is different than usual and is able to tantalize the palate. Also from an aesthetic point of view, it looks good, especially for a pleasant golden yellow (also thanks to the passage to the grill). As for the nutritional principles, I must admit, we are not dealing with a light dish. Also because there are many ingredients that exceed the number of carbohydrates and fats. I believe, however, that once in a while an exception to the rule is good, on some occasions it is allowed to yield to taste without thi...
This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut: 1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g 1½ cups of refined sugar or crystal ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients fo...
Crostini with smoked mackerel, colour and taste for a delicate appetizer Crostini with smoked mackerel are small appetizers able to satisfy the palate and the sight. Among other things, they are also the classic appetizers that allow you to make a good impression in the presence of your diners. Firstly because they are simply delicious, secondly because they offer unusual scents. In fact, they are the result of uncommon combinations neither within the starters category nor among the first or second courses. In short, these crostini with smoked mackerel represent something new, which certainly will not fail to tantalize the palate. True, in some cases the ingredients are not so available. The reference is above all to the spinal, a fish preparation that I will deepen in the next paragraph. However, the recipe is really simple, in fact, it involves simply composing the croutons. The only element of difficulty, if you can call it that, concerns the creation of the emulsion, which is...
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