Last weekend I was invited to cooking workshop with award-winning chef, Karen Martini. The event was hosted by Dairy Australia and the legendairy team. It was all about inspiring people to cook with dairy, especially the many wonderful sweet and savoury dishes you can create with milk. And it was so much fun! I took Miss A along with me.
The best thing about the day was spending one on one time with Miss A. In our fast-paced lives, it is near impossible for me to find one on one time with the girls. This event provided the perfect opportunity to have a day date with my eldest girl, and enthusiastic chef! We tasted, we watched, we cooked and we ate. We ate so well. We learnt how to make the perfect béchamel sauce, buttery scones, sweet and savoury hotcakes and then we had a cook off against the other contestants!!
We had about 15 minutes to prepare and cook some of Karen’s famous ricotta hot cakes. The requirements were: follow the recipe, create a 3-tier hotcake stack, choose between sweet and savoury toppings and plate up. We told we were being judged on taste, presentation and creativity. Miss A and I decided quickly we would do a sweet dish, and we got cooking. Our first hotcake wasn’t crash hot but Karen reminded us, the first one is usually not the best. We were down to the wire with only ten seconds to go when we plated up our dish and downed tools. We had so much fun and we were pretty pleased with our creation. We didn’t win, but we had such a fun time and the consolation prize was sitting down to a fabulous feast for lunch. YUM!!!!!!!!
My béchamel sauce never tastes this good!
The ingredients that we chose for our hot cakes: lemon curd, strawberries, mango, blueberries, chocolate, kiwi and pistachio nuts. Sometimes more is more!
May I present to you, Miss A and Miss M’s sweet ricotta hotcakes!
And because I like to share, below you’ll find the Ricotta Hotcakes recipe courtesy of Legendairy Ambassador, Karen Martini. Trust me, these are very, VERY good!
But wait, there’s MORE!
You’re welcome! 🙂