Friday Five : Vegetables, Herb and a Fruit !

Yes, Friday comes around once more! For today's post my first thought was to name five vegetables but somehow a herb and a fruit was also included! Oh well, never mind! Have you used any/all of these five in your recipes? Have you got a favourite vegetable or fruit beginning with the letter 'F'? Please share your thoughts in the comments.

Fennel

Fennel is wonderfully dynamic as it can be used as an herbal additive or eaten wholesale as a vegetable. Fennel comes as a large ‘head’ which is sort of a cross between celery and Pak Choi. When braised or slowly baked it takes on a sweetness with hints of aniseed and is an ideal accompaniment to foods high in fat such as pork. The tips of fennel can be finely shredded and used raw as an eye-catching garnish, and if you encounter Fennel Seeds, these can be ground or added whole to dishes to give more depth. Use Fennel seeds sparingly as they are very strong.
Please see a recipe featuring fennel here

Fenugreek
Fenugreek is herb that features predominantly in food that most would call spicy. Whether you are making an Indian dish or something from South America such as a Chili Beef, Fenugreek can add subtle hints of sweet and nutty flavour that taste almost like overcooked sugar.

Please see a recipe featuring Fenugreek here

Fig
Figs are one of the oldest fruits known to mankind and feature worldwide as a healthy source of vitamins and minerals. Figs are at their best when they are ripe and are super sweet. They tend to ripen quickly so it is common practice that they are preserved by drying them. The flesh of the fig and the crunchy seeds inside are edible.

Please see a recipe featuring fig here

French bean
Whilst called French beans, you might have heard them referred to as ‘green beans’. They are one and the same thing. They can be served finely chopped and raw in a salad, or if you prefer them cooked steam them until they are just cooked. The make an ideal filler in soups and stews and also feature very heavily in Asian cooking. With French beans it is a good idea to avoid overcooking as the texture turns very soft.

Please see a recipe featuring French beans here

Fava bean (also known as broad bean)
Fava beans are a great source of vitamins, including vitamin C and Iron. They have a long pod which, once split, reveals a bright green treasure within. They can be eaten raw as a snack, or alternatively shelled and cooked.

Please see a recipe featuring Fava (broad) beans here

Some details taken from article here

You will find a variety of articles and recipe ideas within this blog and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan