Ok, so I have another confession to make – not only did Florence harbour me, quite literally, on her boat but we also had a clandestine affair in the early 70s. You know those rumours about her and Barry Williams? Yep, that was me … I just used him as a cover in ye-olde-TMZ.

While we had a very ugly break-up when she discovered me in the Brady bed with Robert Reed, she was kind enough to accept my apology when I was working through the steps during one of my earliest stints in Promises in the 80s.

Be it plastic surgery or her joie de vivre, Flo hasn’t changed a bit since she last came to town and is the same sweetheart that we grew to love on television. Instead of chastising me for ruining Annelie’s memory, she leant a supportive ear and offered no judgement.

As well as being in town for her annual visit, Flo was very excited by the possibility of us collaborating on her Retirement Living cooking show given my extensive connections and culinary skill. While I am reluctant to parlay these wealths it televisual fame and fortune which would inevitably lead to an Emmy, a spot on Survivor and a guest-judging spot on RuPaul’s Drag Race, I humoured Flo that I am ready to take the leap as it does make sense.

I was still reticent about my feelings regarding her idea after sleeping on her idea, my Muffins Florentine Henderson were the perfect dish to gloss over the planning.

 

 

While they aren’t pretty, Muffins Florentine Henderson were our go-to post-coital snack in the Brady days and eventually became a family tradition for Christmas breakfast as nothing says festive quite like the cheesey and delicious post-freaky with Flo snack.

Enjoy!

 

 

Muffins Florentine Henderson
Serves: 6/1, dependent on greed.

Ingredients
1 ½  cup chopped frozen spinach
2 onions, finely chopped
⅔ cup grated cheese
⅓ cup grated parmesan cheese
⅓ cup mayonnaise
salt and pepper
6 muffins, halved

Method
Completely drain the spinach and combine in a large bowl with the onion, cheeses and mayo, seasoning generously and not as generously, of the pepper and salt respectively. Leave to rest. This can be done a day ahead and left in the fridge in a air-tight container.

When you’re almost ready to eat, pre-heat the oven to 180°C and toast the muffin halves. Spoon a generous dollop of the cheesey spinach mixture on top. Repeating the process until they are all done.

Bake in the oven for 15-20 minutes or until golden and the cheese is bubbling.

Remove and leave to set/cool for a few minutes and then devour, unless you’re keen with third degree cheese burns in which case just dig right in.

I do not advise that though as I lost some feeling in my mouth doing that.

 

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