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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Brownie with Cream and Raspberry Jam

 

 

Ingredients

For 4 glasses
  • Chocolate brownie or another cake.
  • 350g heavy whipping cream.
  • 30g powdered sugar.
  • Raspberry jam.
  • Fresh or frozen raspberries.

Preparation

Whip the cream with the powdered sugar until it holds its shape. Set it aside.

Now for the brownie part: you can use leftover scraps from another day if you have them. If not, you'll find the recipe here.

Cut a base layer about an inch and a half thick from your brownie. Then, from this base, cut out four circles roughly the size of your glasses.

Place a piece of brownie at the bottom of each glass, then top it with a spoonful of raspberry jam.

Next, add a bit of whipped cream.

Crumble up the brownie scraps that are left over and sprinkle them on top of the cream.

Then add a little more jam, another layer of whipped cream, and finish with whole raspberries and a few bits of crumbled brownie.

 Enjoy!

 

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