Hospitality: Fruit and Vegetable cuts.

On the 16th of March, we made Vegetable Baskets where we had to cut veggies such as Onion, Carrot, Mushroom, Broccoli, Potato, etc. A range of different cuts was also used for different veges such as Brunoise, Paysanne, and Julienne.


Ingredients

50 gr. butter                                                                           

12 sheets of filo pastry (makes 4 baskets)
Oil or melted butter
300 gr. assorted vegetables
1/4 c grated cheese
1/4 c milk
Salt and pepper

Method

1.  Preheat oven to 200 degrees Celcius.
2. Melt butter in a microwave cup.
3. Place one sheet of filo pastry on a clean flat surface and brush with melted butter or oil. Place another sheet on top and brush that also. Proceed to do this with one more sheet of pastry.
4. Brush muffin tins with melted butter and place filo sheets in each one. 
5. Prepare the vegetables: cut into cubes or florets. Either steam or cook in the microwave for about 4 minutes until tender.
6. Grate cheese and place in a bowl with the milk and remaining melted butter. Mix together.
7. Drain cooked vegetables and add to mixture.
8. Carefully spoon mixture into filo cases. Fold in edges to make a rim.
9. Bake for 20 minutes at 200 degrees Celcius. Serve hot.

Cuts used:

Onion - Brunoise or dicing.

Carrot - Peeled and then Paysanne/Cut into Paysanne shape and then cut into quarters.

Mushroom - Stalk removed and then Paysanne

Broccoli - Rinsed Florets

Potato - Rinsed, peeled, rinsed again the cut into bite-sized pieces.