WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
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!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
VEGETABLE BRIOUATS
If you can't get the Baharat Spice Blend, you can use half and half cumin and cayenne pepper. They are good hot or cold.
Provided by Patchwork Dragon
Categories Lunch/Snacks
Time 55m
Yield 12 briouats
Number Of Ingredients 9
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.
Nutrition Facts : Calories 55, Fat 2.2, SaturatedFat 0.4, Cholesterol 17.6, Sodium 58.9, Carbohydrate 7.5, Fiber 0.8, Sugar 1, Protein 1.7
HONEY ALMOND BRIOUATS
A Moroccan delight! Delicious with hot sweetened cardamom infused coffee after dinner or as a snack with a cold glass of milk mixed with a splash of orange flower water. They look impressive enough to pretend they were a lot of work ; )
Provided by milkamaiden
Categories Dessert
Time 35m
Yield 16-20 pieces, 4-6 serving(s)
Number Of Ingredients 7
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 !).
Nutrition Facts : Calories 620.1, Fat 35, SaturatedFat 17.1, Cholesterol 66.8, Sodium 413.2, Carbohydrate 76.4, Fiber 2.5, Sugar 54.2, Protein 6.3
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