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 ...
Get link
Facebook
X
Pinterest
Email
Other Apps
Homemade Guava Ice Cream Recipe
Get link
Facebook
X
Pinterest
Email
Other Apps
-
There always comes that time of year when we have guavas leftover and we don’t know what else to do with them. With that in mind, we show you how to make homemade guava ice cream, a refreshing and very tasty dessert to enjoy guavas in a different way than usual. To make this homemade guava ice cream recipe you just need guavas, condensed milk, fresh cream and milk: ingredients we all have at home! The preparation is very simple, made in a blender, so it can’t go wrong. Check out all the details of this delicious homemade natural guava ice cream recipe below and try it this summer!
4 guests 3h Dessert
Ingredients for making homemade guava ice cream:
4 medium guavas 1 can of condensed milk (395 g or 320 ml) 1 can of fresh cream (300 g) 1 glass of milk (250 ml)
Nutrition Facts
Servings: 4 Amount per serving Calories 562 % Daily Value* Total Fat 25.9g 33%, Saturated Fat 15.9g 79%, Cholesterol 92mg 31%, Sodium 255mg 11%, Total Carbohydrate 72.1g 26%, Dietary Fiber 4g 14%, Total Sugars 67.9g, Protein 13.3g, Vitamin D 0mcg 0%, Calcium 433mg 33%, Iron 1mg 3%, Potassium 580mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to Make Homemade Guava Ice Cream:
Peel the guavas cut them into pieces and place them in a blender with the condensed milk, cream and milk.
Beat very well and strain to filter the seeds. Place in a container with a lid and set aside in the freezer for 2 hours or until completely frozen.
To get a creamy homemade guava ice cream, remove it from the freezer and place it in a large bowl. Beat with mixer for 2 minutes, increasing speed little by little. At last, speed let it beat for 4 minutes.
Put the homemade guava ice cream back in the jar, cover and freeze for another 1 hour. After that time you can be delighted! Do not hesitate to prepare this homemade fruit sorbet because it is very tasty.
{
"@context": "https://schema.org",
"@type": "Recipe",
"name": "Homemade Guava Ice Cream",
"author": {
"@type": "Person",
"name": "Saltpaper Recipe"
},
"datePublished": "2021-07-15",
"description": "A refreshing homemade guava ice cream made with condensed milk, fresh cream, and milk. A perfect dessert for summer to enjoy the unique flavor of guavas.",
"recipeIngredient": [
"4 medium guavas",
"1 can of condensed milk (395 g or 320 ml)",
"1 can of fresh cream (300 g)",
"1 glass of milk (250 ml)"
],
"recipeInstructions": [
"Peel the guavas, cut them into pieces, and place them in a blender with the condensed milk, cream, and milk.",
"Blend very well and strain to remove seeds.",
"Transfer the mixture to a container and freeze for 2 hours or until frozen.",
"To achieve a creamy texture, remove from the freezer and beat with a mixer for 2 minutes. Increase speed gradually and continue beating for 4 minutes.",
"Return the mixture to the container, cover, and freeze for another 1 hour before serving."
],
"prepTime": "PT15M",
"cookTime": "PT0M",
"totalTime": "PT3H15M",
"recipeCategory": "Dessert",
"recipeCuisine": "Global",
"keywords": "Guava, Ice Cream, Dessert, Homemade, Summer",
"nutrition": {
"@type": "NutritionInformation",
"calories": "562",
"fatContent": "25.9g",
"saturatedFatContent": "15.9g",
"cholesterolContent": "92mg",
"sodiumContent": "255mg",
"carbohydrateContent": "72.1g",
"fiberContent": "4g",
"sugarContent": "67.9g",
"proteinContent": "13.3g",
"calciumContent": "433mg",
"ironContent": "1mg",
"potassiumContent": "580mg"
},
"image": "https://saltpaperrecipe.blogspot.com/2021/07/homemade-guava-ice-cream-recipe.html",
"url": "https://saltpaperrecipe.blogspot.com/2021/07/homemade-guava-ice-cream-recipe.html"
}
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...
Comments
Post a Comment