One ingredient five ways: Nutmeg

A popular spice that is widely used in sweet and spicy dishes, nutmeg adds flavour to pies, puddings, custards, and cakes. It also goes well with soups, and souffles.

Nutmeg Cake
Preheat oven to 350 degrees. Cream 1/2 cup butter and to it add 2 cups sugar. Mix well and then add 3 beaten eggs and stir. Separately sift together 2 cups of flour, 1/2 teaspoon salt, a teaspoon of baking powder, 1/2 teaspoon soda and 2 teaspoons nutmeg. Add to the butter mixture, alternately, with buttermilk. Mix well. Pour this batter in a pan and bake at 200 degrees C for half and hour or till done.

Carrots with Nutmeg
Dice 500g carrots in large chunks. In a pan add 1 cup of water, 2 teaspoons of salt, 2 teaspoons sugar, 1/2 teaspoon nutmeg powder and 1 tablespoon butter. Boil the liquid and add the diced carrots. Simmer for 12 to 15 minutes until tender. Serve it in a bowl with a dollop of butter.

Nutmeg Muffins
Take 2 cups all-purpose flour, 3/4 cup sugar, 1 tablespoon baking powder, 2 teaspoons nutmeg powder, 2 eggs, 1 cup milk, 2 tablespoons melted butter, 11/2 tablespoons ground ginger, and 1 teaspoon grated lemon peel. Preheat oven to 200 degrees C. Combine flour, sugar, baking powder, and nutmeg. Separately beat eggs, add milk, butter, and then blend in ginger and lemon peel. Add this to the flour mixture. Grease 12 muffin cups and bake for 20 to 25 minutes.

Nutmeg Soup
Take 250g sliced mushrooms, 1/2 cup chopped onions, 2 tablespoons butter, 2 tablespoons flour, 1 tablespoon curry powder, 3 cups chicken stock, 1 tablespoon honey, 1 cup of fresh grated nutmeg, and 1 cup heavy cream. Cook mushrooms and onions in butter till done. Add flour, curry powder and cook for a while. Stir at times. Remove the pan from the heat and add the chicken stock, honey, nutmeg, salt and pepper to taste, and simmer for 15-20 minutes. Stir in cream and serve hot.

Nutmeg Chicken
Take 5-6 boneless skinless chicken breast pieces, 3 cups breadcrumbs, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon nutmeg, 1 teaspoon milk, 2 eggs, dash of lemon juice, and 2 tablespoons oil. Cut the chicken breasts into halves and set aside. Whisk the eggs and add salt, pepper, nutmeg powder, milk, and lemon juice to it. Dip the chicken pieces one by one into the mixture, roll it on the breadcrumbs and deep fry on medium heat for 8-10 minutes turning side. Serve hot with mashed potatoes or dip of your choice. —[email protected]