Nutmeg - Ground 40g

Candied Pecans – whisk 1 egg white, mix with ½ cup (100 gm) sugar, 1 tspn ground nutmeg, 1 tspn cinnamon, 1 pinch salt. Add  4 cups pecans, coat well, and bake at 160 C for around 20 minutes. Separate the pecans before completely cooled. Serve as a snack, salad topper or delicious on a cheeseboard.    

Use when making mashed potato or “anything pumpkin” like pumpkin soup, pumpkin pie filling or roasting pumpkin wedges. 

Fettuccini Alfredo – toss fettucine (plus a little of the pasta water) with butter, cream, grated parmesan, white pepper and a pinch of ground nutmeg.  

Baked Custard Pie Filling – beat together 4 eggs (beaten), ½ cup (100 gm) sugar, 1 pinch salt, ½ tspn ground nutmeg, 1 scraped vanilla bean. Whisk in 2 ½ (600 ml) cups hot milk. Pour carefully into a (blind baked) pie shell or tartlet cases, bake at 200 C for around 20 minutes. Cool and dust with ground nutmeg.