Tag Archives: Nutmeg

Fruity Friday’s…Nutmeg and Mace…

An autumnal and winter spice which is often used in autumn and winter desserts, soups, hot beverages it also pairs well with cheese and cream-based recipes…my abiding memory is rice pudding and that lovely brown skin which formed by my mother grating nutmeg over the top before baking the pudding we used to argue over it…now I get it all as hubby doesn’t like it…he doesn’t know what’s good for him…lol..but I am not arguing the point over this or sharing…

Traditional Rice Pudding…just like mum taught me…I know some cooks add cream and lemon/orange zest my mum didn’t and this is how I like it just a simple rice pudding no bells and whistles…

Ingredients:

  • 1tbsp butter (for greasing the dish)
  • 2 pts whole milk
  • 1 vanilla pod (split)
  • 4 ounces short-grain white rice (about 2/3 cup)
  • 4 tsp grams golden caster sugar (or superfine white sugar)
  • Ground nutmeg (for topping, preferably whole grated)

Let’s Cook!

Preheat the oven to 300 F/150 C.

Lightly butter a 1.25-litre ovenproof pudding dish.

Gently heat the milk in a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan and stir to disperse them. Drop in the vanilla pod. Heat the milk gently do not let it boil.

Move the pan off the heat and leave the milk to infuse for 5 minutes. Remove the vanilla pod.

Spread the rice and sugar in the buttered dish. Pour the warmed milk over it and stir thoroughly.

Grate a thick layer of nutmeg to generously cover the top.

Place the dish on a baking sheet and carefully put it in the centre of the preheated oven. Bake the pudding for about 2 hours, until it turns creamy and thick and forms a skin of nutmeg on top.

Let the pudding cool and set for about 15 minutes. Serve the rice pudding on its own or with stewed fruit such as poached pears or roasted rhubarb. You could also add a dollop of homemade jam on top…

Enjoy!

The history of nutmeg dates way back to the first century A.D…a treasured spice as it commanded a high price when trading…it even caused wars the Dutch conquested the Banda Islands, which ended in a massacre, to monopolize the nutmeg trade. This resulted in the establishment of the Dutch East India Company, an amalgamation of several Dutch trading companies.

Nutmeg has a long culinary history and can be part of both sweet and savoury dishes. It can be used whole and grated directly into a recipe or measured or shaken from a canister of pre-ground nutmeg. To use the whole nutmeg, you will need a Microplane or nutmeg grater to shave off a small portion of the seed. When including nutmeg, make sure not to use a heavy hand, as this intense spice can easily overpower the flavours of a dish.

Nutmeg is also an ingredient in different spice blends, such as pumpkin pie spice, ras el hanout, and garam masala (mace) which comes from nutmeg is what I use in my Masala Powder.

Garam Masala… I make all my own spices and this is no exception easy to make and it means spices rotate quicker so they are always fresher which one reason why I make my own spice mixes and also it is cost-effective and they contain no fillers and nasties like store-bought mixes.

Some ask the question is it the same as curry powder? The answer no…Curry powder contains many of the same ingredients, for example, fenugreek and cumin along with other spices however garam masala consists entirely of pungent spices and has a stronger flavour.

Ingredients:

  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 4 whole cloves
  • 6 cardamon pods green
  • 2 bay leaves
  • 2-inch piece of cinnamon
  • 1 tsp black peppercorns
  • 1 tbsp fennel seeds
  • 1 piece of mace ( the outer covering of nutmeg)

Let’s Cook!

Dry roast all your spices individually until warm and fragrant. Leave to cool completely and then grind to a fine powder …I have a little coffee grinder which I use to grind my spices and it works really well prior to that I used a pestle and mortar which is hard work but brilliant as an arm toner.

Store in an airtight container and use within 3 months as the spice will start to lose its potency …If you use a lot of garam masala then just double or treble the quantities.

It is also sprinkled over a variety of hot beverages like cappuccino and eggnog for added flavour and garnish.

Nutmeg and Mace…although both spices come from the same tree, nutmeg and mace do differ from each other. The mace is the outer coating of the nutmeg seed, this is removed first and ground into a red-coloured spice, while the nutmeg pit or seed can either be kept whole or ground up.

Nutmeg has a milder taste compared to mace and is sweeter and more delicate; mace is a little spicier and can be described as a combination of pepper and cinnamon. Even though they grow as one, they are rarely used together in a recipe.

Also called the aril, this outer layer can be removed, dried, and used as a spice in its own right. Ground mace is sold in powdered form, or you can find it in dried, whole pieces called mace blades.

Nutmeg is a spice found in my kitchen and many kitchens worldwide. Its warm, nutty flavour pairs well with many foods, making it a popular ingredient in sweet and savoury dishes alike.

Aside from its many culinary uses, nutmeg contains powerful anti-inflammatory plant compounds that act as antioxidants. These may improve mood, blood sugar control, and heart health, though more research is needed on these effects in humans.

But let’s not forget Mace...a spice in its own right…While mace can be used in sweet dishes similar to nutmeg, this spice really shines in savoury dishes. It’s often used in spice blends for flavouring meat dishes, stews, curries, savoury sauces, homemade pickles, and is a common ingredient in Indian cuisine.

But like its other half the nutmeg it comes with a warning…Mace contains the chemical myristicin which has been linked to hallucinations and other mental side effects. People who have taken larger doses of nutmeg, which also contains myristicin, have experienced nausea, dry mouth, dizziness, irregular heartbeat, agitation, and hallucinations.

Thank you so much for dropping in and for reading this post it would be lovely to hear from you so please leave a comment … Love Carol xx

Until tomorrow and Saturday Snippets have a lovely day xx

 

 

Halfway through the week and it is Wednesday and time for the A-Z of food…my trip through the Culinary alphabet has stopped at N…

Sally has very kindly shared my culinary trip there are lots of lovely recipes and some culinary terms you may or may not have heard of…I hope you enjoy…x

The culinary alphabet N

So please click the link below to read the whole post…Enjoy!

via Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘N’ is for Nicoise, Nori, Nuts, Noodles, Nettles and Naan Bread.

The Culinary Alphabet…The letter N…Nutmeg, Nettles and Noodles…

Welcome to this month’s The Culinary Alphabet beginning with the letter N. I can be found over @ Emes’s Salon once a month where I am posting articles based on the Culinary Alphabet which has been a revelation to me as I have discovered a few things which I either didn’t know or didn’t know that I knew.. I also can’t believe how quickly the time is going it seems to me that it is just flying by we are in the month of March already.

nutmeg nettles and noodles blog header

Nage

In French, “a la nage” means “in the swim”. The classic definition of nage is a stock typically used to poach seafood, especially fish. Traditionally, nage is a broth flavoured with vegetables, white wine as well as herbs. However, nage is also the cooking technique of simmering something gently in a flavourful broth. This broth can be served as a light sauce at the same time to accompany the main dish.

This was also one of the cooking terms that I didn’t know in fact I don’t recall hearing it before so a learning curve for me…

Nicoise Salad

A descriptive term for dishes served with particular foods used by the chefs of the City of Nice, France.  This garnish usually includes garlic, tomatoes, anchovies, black olive, capers, and lemon juice. Salad Nicoise is the most famous of all these dishes, consisting of potatoes, olives, green beans, and vinaigrette dressing.

To read the remainder of the post and discover what else I have found beginning with N you will need to head over to Esme’s Salon…her site has had a makeover and it looks very nice now..Look forward to seeing you there…

https://esmesalon.com/the-culinary-alphabet-the-letter-n/

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology

Connect with Carol
Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422
Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Old Fashioned Bread and Butter Pudding.

Bread and Butter Pudding

I am not one to waste anything and particularly now I live here in Thailand as Thais eat Nose to tail..literally…

What to do with left over bread.????…Well lots as it is..you can make breadcrumbs which can be used in numerous ways, Bread pudding, Summer Pudding or Bread and butter pudding.

In England there is a definite difference between Bread Pudding and Bread and Butter puddingThey are totally different dishes.Bread pudding is quite dense, Bread and Butter pudding is lighter.

But bread I never waste it is so versatile … This pudding is one my mum used to make and I know there are many variations now adding marmalade and jams etc…

This is just a plain old-fashioned, traditional Bread and Butter pudding not to be confused with bread pudding which is totally different.

Bread and Butter Pudding!

Bread and butter pudding

Ingredients :

  • 50g/2 oz butter, plus extra for greasing
  • 8 thin slices bread
  • 50g/2/3 oz sultanas
  • 2 tsp cinnamon powder
  • 350 ml/12 fl oz whole milk
  • 50 ml/2 fl oz double cream
  • 2 free-range eggs
  • 25 gm/1 oz granulated sugar
  • Nutmeg, grated, to taste.

Let’s Cook !

Grease your dish/dishes with butter.

Now get your bread ready , butter one side of the bread and cut in fingers or triangles depending on what shape dish you are using.

Instead of butter you can put jam or marmalade on the bread…Me I love it JUST with butter.

Take 2 eggs for a medium pudding or I sometimes use ramekins which then would make

4/5 small puddings, whisk the eggs and add the milk andcream..stir well.

Arrange bread in dish and sprinkle some dried raisins in between the layers finishing

with the bread. Sprinkle a small amount of sugar over the top andpour the egg mixture

over leave to absorb the egg mix, if needed top it up a little with milk.

Pre heat the oven to 180 C/355 F/Gas 4.

Cook for 30/40 minutes if using a large dish or smaller ramekins take approx 20/25 mins,

cook until well risen and golden…Serve on it’s own or with custard.

Enjoy!

A simple pudding and a way to use up bread and if you just want to use milk which I

often do it is just as nice.

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest:  https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading if you love this recipe please share xx

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