Margherita Ora Pizza

Main, Pizza, Snack

I don’t know if Rita was hardened by some whips, chains and lite BDSM action on the set of the Fifty Shades franchise, or if she was just trying to put on a brave face for me – but damn that girl was, and always is, a bloody ray of absolute sunshine.

Full disclosure: I believe Tyra fired Rita because she was jealous of our friendship and wanted me back – how do you think her feud with Naomi Campbell started?

Rita and I have been as thick as thieves since we met a decade ago – I was a Cheers-esque regular at her dad’s pub, where she also performed. Having the eye for talent that I do, I immediately knew that I had to help her become the star that we know and love today.

While Rita laughed off the suggestion and said that she was ok with how everything washed out, I could tell (as only a dear, dear friend could) that there was sadness behind her eyes as she wondered if her greatest friendship, led to her ANTM demise. In any event, I apologised profusely for getting her involved with TyTy and we moved on to all the positives in her life.

I’m obvi referring to seeing Jamie Dornan naked on set and working with my boy Nick Carter on Boy Band, which I created as an apology.

Given talking about Jamie makes me moister than an oyster – between he and Locky on Australian Survivor, I am parched from liquid depletion – I decided to whip us up something hearty slash carby, which could also comfort her pain. That obviously meant I whipped up her fave, my Margherita Ora Pizza.

 

 

I truly hated margherita pizza as a child because it was so boring and then as an early-20-something because I felt like it was false advertising – where’s the tequila, bitch? – but as a wise man of 30, I finally appreciate this little beauty. Rich tomato sauce, delicate mozzarella and fresh basil? Yes pwease!

Enjoy!

 

 

Margherita Ora Pizza
Serves: 4.

Ingredients
2 bases as per Pizsa Zsa Gabor
passata and italian herbs, for the aforementioned bases
4 cloves of garlic, crushed
1 punnet cherry tomatoes, quartered
200g buffalo mozzarella
small handful of basil leaves

Method
Preheat oven to 180°C and prepare bases as per Zsa Zsa’s instructions.

Slather bases with the passata and misc Italian herbs. Sprinkle over the garlic. Scatter the tomatoes on top. And – fuck, I can’t think of an s word for tear … – tear the buffalo mozzarella on top.

Bake for fifteen minutes, or until the cheese is bubbling and golden. Remove from the oven, top with some torn basil leaves … and devour.

 

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How We Do

Guess Who's Coming to Dinner

Yes guys, Rita Ora is dropping by later this week and is bringing the party.

Well at least I hope so.

I reached out to my gal-pal in March after hearing she was fired from ANTM by my frenemy Tyra, but she was too sad to fly over and catch-up.

What do I make that says chin-up, at least you’ve got Fifty Shades Freed coming up?

Actually, that will probably make her feel worse …

Image source: Darren Gerrish/WireImage for Tommy Hilfiger.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Pumpkim Basinger Soup

Main, Oscar Gold, Oscar Gold MMXVII: Gold with the Wind, Side, Snack, Soup, Vegetarian

While I like to let the lesser celebrity categories shine, I know why you drop by for Oscar Gold and that is my extreme proximity to the A-list.

And there is no one more A-list than my dear gal-pal and past Best Supporting Actress Winner, Kim Basinger.

I first met Kim through her ex-husband – and my ex/oft-lover Alec – but her kind heart and sassy nature won me over and I actually grew closer to her during their split. Thus leaking the pig-daughter tapes.

Kim and I haven’t been able to catch-up lately what with her doing the publicity rounds for Fifty Shades of I-Won’t-Show-My-Peen-and-This-Is-A-Waste-of-Your-Time, so it was such a treat to sit down and chat about the most important categories – Best Supporting and Best Actress.

Given the fact that I have a temper similar to Al’s, Kim was a bit scared to engage in any major disputes so we both landed on Viola for Supporting, despite the fact that she agreed that the previously insufferable Nicky Kid turned in such a beautiful performance that echoed her life and made you love her that it should be her taking out the crown over V’s always consistent scenery chewing.

Also … surely Mish Wills needs an overdue win sometime soon. And the post first scene was damn perfection.

She also agreed that Emma Stone was a lock because she is my friend and was cast in the musical whilst starring in Cabaret – which I saw and critiqued her in – bringing her luck. Though that being said, Isabelle Huppert is the most likely to upset any of the favourites on the night.

So yeah, discussions were robust meaning we needed something hearty that also hugged your soul like my Pumpkim Basinger Soup.

 

pumpkim-basinger-soup-1

 

Earthy, spiced and warm, this is pumpkin soup isn’t what you’d get in a can. In a good way, obvi.

All the veggies are baked first giving a depth of flavour and sweetness that is perfectly cut through by a whack of herbs and a smack of chilli. Dis good, dis real good, ok?

Enjoy!

 

pumpkim-basinger-soup-2

 

Pumpkim Basinger Soup
Serves: 100 people aka all the Baldwins … or maybe just 12 people?

Ingredients
1.5kg butternut pumpkin, cut into 3cm dice
4 cloves garlic, peeled
2 carrots, diced
2 onions, roughly chopped
2 potatoes, roughly chopped
4 pieces celery, roughly chopped
olive oil
1 tbsp dried chilli
salt and pepper, to taste
1 tbsp maple syrup, optional
bunch of sage
1L chicken stock
1 cup cream

Method
Preheat oven to 180°C.

Place all the veggies – and realistically you could use anything you had in the fridge, capsicum is a great addition to be honest – on a lined baking sheet (or two), drizzle with olive oil and chilli, season and bake until golden and tender. About half an hour.

Once the veg are ready, transfer to a large pot, drizzle with maple syrup, add the sage leaves and fry over medium heat for a minute, reduce to low pour in the stock and simmer, stirring sporadically, for about fifteen minutes to half an hour, or until all the veggies are tender and your kitchen is smelling amazing.

Remove the pot from the heat and allow to cool for five-ten minutes and blitz thoroughly yet carefully with a stick blender until smooth and glorious. Return to low heat, stir through the cream and coook until heated through.

Serve – immediately if you like to risk burning all the skin in your mouth – and top with a drizzle of cream and some chopped sage, if you are patient enough, and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.