Fenugreek
Move over turmeric! Fenugreek (Trigonella foenum-graecum) is likely to be the trendiest flavour on everyone’s taste buds this year. Fenugreek has been used in alternative medicine for thousands of years and recently it has become a common household spice and thickening agent. With a sweet, slightly salty and nutty flavour, it provides a taste reminiscent of burnt sugar, which complements some spice dishes and hot pots beautifully. Only a small quantity is usually required, otherwise the taste may become overpowering.
Fenugreek is an incredibly versatile plant, which can be used in a variety of dishes including soups, biryanis, brines, chutneys, bread, curries and even cooked vegetables. It is a key ingredient in classic spice blends like Indian garam masala, panch phoran and other Asian curry powders. It’s also the perfect pair to other strong spices like cumin and paprika. Fenugreek is not a stranger to desserts either so if you have a sweet tooth, you may recognise the flavour in halva, a Middle Eastern delicacy. If you’re a tea lover, try steeping the seeds in hot water or add the seeds as an additional flavour to your regular herbal blend. In India, roasted ground fenugreek seeds are commonly used as a coffee substitute.
Like most spices, fenugreek has a much more pleasant taste when it is cooked. The seeds of the plant are most commonly used in cooking and are used both whole and ground; however, the leaves can also be used. Just be careful not to overcook the seeds as they can become very bitter, so they are best gently roasted over low heat.
Bu hikaye Eat Well dergisinin Issue #31, 2020 sayısından alınmıştır.
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Bu hikaye Eat Well dergisinin Issue #31, 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
