Last Sunday night was a very special one here at Relish Mama. Many lovely guests gathered to be part of a lovely celebration and information session here with us. We gathered essentially to talk more about our incredible trip to Liguria October 3rd-10th. It was wonderful and all very social & relaxed – just the way I like it here. We were all hands on together to create tasty little antipasti. These are some of my all time favourite recipes that I was so delighted to share and cook with these lovely people. I loved the night’s menu so much so that I have decided to turn it into one of our Italian class menus at the cooking school later this year. You can check it out & book here. After the cooking time, guests gathered to enjoy their efforts over a glass of wine. Following, we shared a rustic Italian meal that I wanted to represent the meals you might share in someones home, should you be lucky enough to find yourself in Italy.
Guests listened and watched a little presentation on what to expect over these magical 7 days and we then shared the perfect end to a busy week – a Sunday night around a table, sharing ourselves, great food, lovely wines and simply slowing to enjoy each other and the moment. Michael was able to join us too, which was really special for me. A little odd to get a babysitter to have dinner at your work but he & I both loved the night and getting to know everyone, that little bit more.
We have had a really terrific response from this special evening and the trip is booking up and I am excited and delighted about the great people who will share this adventure with us this year. We are going to have a blast!
We are hosting one other info night for anyone interested in joining us on tour and this will be held Friday 13th May at 6.30 – 9.30pm at Relish Mama. You can book your place here. Come join us. Be part of the magic and fun.
At the end of last Sunday evening, I served my take on biscotti and these little baby hazelnut cakes.
Reserve your place here for our next Italian evening / information gathering to discuss this years culinary tour to Liguria, Italy.
Little hazelnut cakes
200 grams hazelnuts, lightly toasted plus a hazelnut for each cake top
200 grams sugar (golden caster is a treat with these)
200 grams plain flour
2 teaspoons baking powder
125 grams soft butter
zest of 1 lemon
1/2 cup sour cream
1 cup icing sugar
2 cups cream cheese
zest of 1 lemon
juice 1/2 lemon
Preheat the oven to 180°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases. Place the hazelnuts in a food processor and process to a course texture. Then add the sugar, flour, baking powder and process until well mixed. Add the butter, lemon and sour cream. Add with the food processor running add the eggs one by one until well combined.
Spoon the batter into the prepared muffin tins and bake for 30 minutes, or until the tops are golden and a skewer inserted in the centre of the little cakes comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, for the lemon frosting, place the sugar into a food processor and process to a fine texture to remove any lumps. Add the remaining ingredients and process until well combined and the mixture is smooth and silky. Spoon over the little cakes and top with a toasted hazelnut.