Vegetable Briouats Recipes

WORLD'S GREATEST VEGETABLE BROTH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

VEGETABLE BRIOUATS

Steps:

• Preheat oven to 180C/350F/Gas 4.
• Heat the oil in a pan.
• Cook the vegetables for about 10 mins until softened.
• Stir in the spice blend, and season.
• Separate the sheets of filo into two piles of 3.
• Cut each pile into 3 lengthways and then each strip in half crossways.
• So you should have 12 little piles of 3 sheets each.
• Put a heaped teaspoon of veggie mix in the bottom corner the strip.
• Fold over to make a triangle and then continue folding so you end up with what looks like a little samosa.
• Use a little beaten egg to seal the last bit.
• Brush with oil and put on a baking sheet.
• Bake for about 15 minutes until golden.

HONEY ALMOND BRIOUATS

Steps:

• In a bowl mix together the marzipan, chopped almonds, almond extract and 1 tablespoon of the flower water.
• Stack the phyllo sheets on a cutting board and cut into strips of about 11 cm/ 4 1/2 in wide and 30cm/ 12 in long. Wrap the strips in a moistened kitchen towel and cover with cling wrap to keep from drying out.
• Place one strip of phyllo on your work surface and brush with melted butter. Fold the strip in half lengthwise (making it about 5,5cm / 2 1/4 in wide) and brush with butter again.
• Place a tablespoon of the almond filling on one end of the strip and fold over making a triangle. Continue folding the triangle enclosing your filling until you reach the end of the strip.
• Roll up all your strips this way and place on a wax paper lined baking sheet. Brush the tops with melted butter.
• Preheat your oven to 180ºC / 350ºF. Bake them on the middle shelf for 20-25 minutes until golden.
• While the briouats are baking put the honey and the 3 remaining tablespoons of flower water in a sauce pan. Bring to a boil right before the briouats come out of the oven. Reduce the heat of the pan and plunge the briouats - 2 at a time - into the hot honey mixture. Leave in for 10 seconds remove with slotted spoon onto wax paper.
• Leave to cool (this is the hardest part!) and eat the same day (this is the easiest part !).