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I had never heard of it until a friend made a fenugreek chicken curry when we were living in South Africa Raw or undercooked the seeds are quite bitter (early attempts at my Fenugreek Porridge had to contend Here are some of the recipes I've used fenugreek in (alternatively, type 'Fenugreek' into the search I have - I think - tagged all of the recipes using it): Fenugreek and Sweet Potato Curry Orange and Fenugreek Fenugreek Leaves Ground Fenugreek Seeds Whole Fenugreek Seeds (These are affiliate links, meaning that

Looking into fenugreek a while back, I came across a description of it comparing fenugreek's taste to that of maple and the fact that fenugreek is sometimes used as a maple substitute. What about if I used fenugreek in something that often has maple syrup added to it, like pancakes. Ingredients: 1 1/2 c flour 2 1/2 tsp baking powder 1 tsp fenugreek powder 3 tbsp sugar 3 tbsp melted They were a little heavier than usual, and I don't know if fenugreek requires a little additional liquid

As with the Fenugreek Pancakes, I wanted to trial fenugreek's maple flavour in something that traditionally I would even consider upping the fenugreek next time for even maple-ier crêpes. Ingredients: 1 c flour 1/4 c powdered sugar 2 eggs 1 1/2 c milk 1/2 c cream 1 tsp fenugreek powder oil I found that relatively neutral flavours did best, allowing the fenugreek's flavour to come out best.

As mentioned in Day 2 of The Challenge A friend got me 1 kg of Fenugreek seeds recently. This was therefore an experimental dish with fewer flavours to try and tease out the fenugreek's properties Ingredients: 1 cup oats 2 cup milk 2 tsp fenugreek seeds 1 tsp ground cinnamon 1/2 tsp ground cloves As porridge thickens, add cloves and cinnamon. 2) Put fenugreek seeds and orange peel in a dry pan and toast gently. 3) Add fenugreek seeds and orange peel to the porridge, and serve into two bowls.

This is an adaptation of a friend's fenugreek chicken recipe. His fenugreek chicken, back when we were living in South Africa, was the first time I ever had fenugreek I knew so little about ti at that point though that I wasn't even aware that there were fenugreek leaves , seeds and ground fenugreek. Add the fenugreek leaves and some of the rehydration water.

I had been toying with what to do with it when I started my adventures into fenugreek exploration, and for the past couple of months had been sitting on this idea, of using orange, fenugreek seeds and fenugreek sliced fine 1/2 tbsp olive oil A handful of dates, chopped A handful of raisins 2 tsp orange peel 1 tsp fenugreek seeds 1/4 -1/2 tsp tandoori powder 1 tsp thyme 1/2 tsp fenugreek leaves 1/3 c apple juice Salt and pepper No issues with the garlic or fenugreek in this little lunch dish.

Challenge update: For day 2 of the challenge, we started off the day with an experimental fenugreek porridge

so rather than using maple syrup or maple sugar to impart the maple flavour, I decided to use ground fenugreek Ingredients: 2 c whole meal flour 2 1/4 c white flour 1 1/2 tsp fenugreek powder 2 tsp maple syrup 1 Dissolve the yeast in the water with the maple syrup and leave for a few minutes. 2) Combine flours, fenugreek

tbsp oil 1 tbsp mustard seeds 6 curry leaves 1/2 c water 1 c coconut milk 1/2 tsp cinnamon 1/2 tsp fenugreek

cubed 1/3 - 1/2 c whey for the filling: 1/3 small pumpkin, wedged 4 stalks of rhubarb 1/2 c whey 2 tsp fenugreek sugar ( from a small jar with maybe 1/4c sugar and 2 tsp of fenugreek, shaken until combined. Chill for at least 30 minutes. 2) Place whey, rhubarb, sage and fenugreek sugar in a small saucepan and