Nutmeg recipes - including nutmeg soup, baked egg custard and eggnog. |
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Welcome to our nutmeg recipe page.
Our selection of recipes include cauliflower and nutmeg soup, sweet potato and raisin bread, baked egg custard, and eggnog.
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This page is © Copyright 2001-2013 helpwithcooking.com |
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Cauliflower and Nutmeg Soup |
Homemade soups are much tastier and healthier than the soups you buy in a packet or tin and they are not difficult to make, provided you have a blender.
Ingredients
- 1 medium cauliflower
- 1½ l (2.6 pints) of vegetable stock
- 3½ oz (100 g) of double cream
- 2 oz (55 g) of butter
- 2 oz (55 g) of ground almonds
- 2 chopped onions
- 1 tsp of grated nutmeg
- salt and pepper
Method
- Chop the cauliflower into pieces along with a few of the better outer green leaves.
- Melt the butter in a large saucepan.
- Add the chopped onions and the cauliflower and green leaves and fry gently for about 10 minutes or until the onions are soft.
- Pour in the vegetable stock and bring to the boil.
- Stir in the ground almonds and the nutmeg, then reduce the heat, cover the pan and simmer for 20 minutes.
- Remove the pan from the heat and allow to cool slightly. When cool, place all of the mixture into the blender and blend until the mixture is smooth and there are no large chunks of vegetable.
- Pour in the cream, blend and then transfer back to the saucepan.
- Check the seasoning and add salt and pepper if necessary.
- Reheat the soup and serve hot with crusty bread.
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Sweet Potato and Raisin Bread |
This sweet potato and raisin bread is just as tasty eaten cold as it is warmed under the grill and spread with lashings of butter.
Ingredients
- 1 lb (455 g) of cooked sweet potatoes, mashed
- 10 oz (285 g) of plain flour
- 4 oz (115 g) of melted butter
- 3½ oz (100 g) of brown sugar
- 3 oz (85 g) of raisins
- 3 beaten eggs
- 2 tsp of baking powder
- 1 tsp of cinnamon
- 1 tsp of grated nutmeg
- pinch of salt
Method
- Preheat the oven to 350°F (175°C).
- Grease a 9 x 5 inch loaf tin with butter or margarine.
- Place the mashed sweet potatoes into a large mixing bowl.
- Add the brown sugar, melted butter and the beaten eggs and whisk all together with an electric hand whisk until all the ingredients have blended together and the mixture is smooth.
- Sift the flour into the bowl and also add the baking powder, cinnamon, nutmeg and salt. Fold the dry ingredients into the moist ingredients with a wooden spoon.
- Stir in the raisins.
- Transfer the mixture to the loaf tin making sure that it is evenly spread.
- Place in the oven and bake for an hour or just over. Test if the bread is done by inserting a skewer into the centre. It should come out clean.
- Remove from the oven and turn out onto a wire rack to cool completely.
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Baked Egg Custard |
Egg custard can be made with double cream, but here we have offered you a less fattening version.
Ingredients
- 1 pint (570 ml) of milk
- 3 eggs
- 2 tbsp of caster sugar
- freshly grated nutmeg
Method
- Preheat the oven to 325°F (160°C).
- Pour the milk into a saucepan and warm over a gentle heat. Do not allow the milk to boil.
- Whilst the milk is heating up, whisk together the eggs and the caster sugar until they are light and fluffy.
- Pour into the warmed milk, whilst stirring continuously.
- Strain the custard mixture into a jug and then pour into individual moulds or a larger ovenproof dish.
- Grate nutmeg over the top and place into the oven.
- Bake for 45 - 50 minutes or until the custard has set and it is firm to the touch.
- You may serve the egg custard warm or allow to cool completely and serve cold.
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Eggnog |
This is a very rich and creamy drink that is usually served at Christmas time. It can be served warm but is usually chilled overnight and then served cold.
Ingredients
- 1 pint (570 ml) of milk
- 7 fl oz (200 ml) of single cream
- 3 fl oz (85 ml) of brandy
- 2 fl oz (55 ml) of dark rum
- 5 egg yolks
- 1 egg white
- 4 tsp of brown sugar
- ½ tsp of nutmeg
Method
- Pour the milk into a saucepan and gently bring to the boil.
- In the meantime, whisk together the egg yolks, egg white and the sugar with a hand or electric whisk.
- Just as the milk begins to boil, remove from the heat and slowly pour into the egg mixture, whilst constantly whisking. You could do this with a blender.
- Pour back into the saucepan and cook for 3 minutes, stirring continuously.
- Remove from the heat and stir in the alcohol, cream and nutmeg.
- Transfer to a bowl or jug and allow to cool.
- Cover and then chill in the refrigerator overnight if possible before serving.
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