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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...

Cream Magdalenas




 



If the super-tall magdalenas were already wonderful, just imagine these ones made with cream!

Ingredients

for 12 magdalenas
  • 3 medium eggs.
  • 175g sugar, plus a bit extra for sprinkling on top.
  • 60g heavy whipping cream (38% fat).
  • 190g sunflower oil.
  • 210g pastry flour.
  • 5g baking powder (Royal type).
  • 1 tsp vanilla sugar.
  • a pinch of salt.
  • paper liners for magdalenas.

Preparation

  Make the batter the day before.

  1. Using an electric mixer, beat the sugar together with the eggs, the pinch of salt, and the vanilla for 5 minutes.
  2. Add the cream and the sunflower oil, then beat for another 2 minutes.
  3. Add the baking powder, mix it in, then add the sifted flour and beat for 2 or 3 more minutes.
  4. Transfer the batter into a piping bag and refrigerate for five minutes.
  5. Meanwhile, preheat the oven to 220°C with the fan on (or 220°C top and bottom heat if you don't have a fan setting).
  6. Fill the paper liners about 3/4 full, sprinkle a little sugar on top, and bake for about 14 minutes, depending on your oven.
  7. Let them cool and enjoy.

Notes

With these quantities, I got fifteen magdalenas.
Always wait to put them in the oven until it has reached the temperature you've set. 

 

 

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