© APA/haupstadtkueche.blogspot.com/Doreen Hassek
Do you like snacks that look like products from a fancy restaurant? Then food blogger Doreen Hassek’s canapés are right. They are easy to make and create a “wow”.
There are many ways to serve food at parties. I like it best when it’s finger food. That way, the morsel can go into my mouth completely unnoticed and I can chew my way through the buffet.
I love it when there is a large selection and you can try every variety without being full. Food usually tastes better when it comes in small, delicate portions. Like my recipe today, it looks more complicated than it is. Food is great when it looks great and tastes super good at the same time.
1 medium-sized, thin, oblong, easy-to-cut sweet potato 1 clove garlic 2 tablespoons olive oil salt 200 g goat cream cheese 1 medium-sized beetroot, vacuum-sealed 1 tsp. medium-hot mustard from organic lemon salt and pepper a handful of baby spinach
1. Preheat the oven to 180 degrees up and down.
2. Mix olive oil, salt and crushed garlic in a small bowl.
3. Peel the skin of the sweet potato, cut it into 1 cm thick slices, put it on a baking sheet covered with baking paper and brush it with garlic oil. Bake in the oven for 20-25 minutes.
4. Meanwhile, finely chop the beetroot and add it to a blender along with the goat cream cheese, mustard and lemon zest and puree until smooth. Add salt and pepper. Place the mixture in a piping bag and refrigerate until the sweet potato canapes come out of the oven and are slightly chilled.
5. Cover the cooled canapés with 1-2 spinach leaves, remove the piping bag containing the beetroot cream cheese mixture from the fridge and pipe the mixture evenly over the canapés.
6. Wash the radishes, cut them into slices and put them in the sprinkled mixture. Cut the pomegranate and garnish the sweet potato canapés with pomegranate seeds and dill.