you are what you eat
Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)
There is something about Nutmeg that steers me away, it could be the hard outer shell that needs to be broken, or grating it with my fingers so close to the grater that scares me! I have occasionally baked with nutmeg, hair raising in the back of my neck, so this time, I have decided to give it a go in Mac ‘n Cheese, inspired by my mother in law!
This is what you will need:
– 1 cup farfalle (bow shaped pasta)
– 1/2 cup butternut puree
– 1 cup fat free milk
– 1 T butter
– 2 T fat fee yoghurt
– 1 cup reduced fat cheddar cheese
– 1/2 t nutmeg
– freshly ground black pepper
– 2 T parmesan cheese for garnish
– Place the cubed butternut in a pan add a little bit water and steam until soft. Mash with the back of a fork. Add the butter, milk and yoghurt and continue to stir with a whisk until combined.
– When the puree starts to simmer, slowly add the cheese, while mixing the entire time. As the sauce starts to thicken season it with salt (lightly) black pepper and nutmeg. Taste the sauce as you spice it, increasing the spice as you feel you have reached the desired flavour. Once done, remove from the heat.
– Boil the pasta in lightly salted water. Drain well.
– Add the pasta to the sauce, stirring well ensuring all the pasta is covered by the sauce.
– Transfer this to a baking dish, sprinkle with parmesan cheese and bake on 180 Degrees celsius for 20 minutes or until the top is browned.
– Serve with a side of steamed vegetables and lemon sparkling water.