Calebonara Reynolds

There are a lot of things I love about Jeff Probst, outside of his insane beauty. His number one though, has to be his ability to make all statements smutty (that makes me lust after him even more) … even when half the cast are dying around him.

Much as been mentioned online (read: reddit) about what could Kaoh Rong this season and this is where Cambodia hit back and answered.

After a brief stint of Obama being sad, we went straight into the reward challenge where Probst focused on finding balls and sticking things into holes before the drama hit.

Debbie was first to fall thanks to the blistering heat but as biological cooling mechanic is one of her past jobs, she was fine. As she was recovering, Cydney and and my dear friend and rumoured (started by me) lover Caleb Reynolds went down in quick succession, with the later sadly being taken out by Survivor’s version of the Red Wedding.

It was fucking scary but who hasn’t almost died just to earn a cup of coffee, amirite Gilmore Girls?

I first met Caleb while he was on a tour of duty, where I was doing a sexy version of the USO Show. Despite what surfaced during his appearance on Big Brother, Caleb has been nothing but supportive of my aggressive homosexuality the entire time we’ve been friends.

Make no mistakes, Caleb was in a very bad way when he was taken out of the game but thankfully I was on hand to look after him and nurse him back to health, with some Tai-style stolen kisses and a big bowl of my Calebonara Reynolds.

Pasta is the ultimate comfort food, particularly with a delicate carbonara sauce and a good whack of parmesan cheese. But why have delicate and good, when you can add lemon and parsley to take it to the next level?

Exactly … and I mean, Caleb is back to full health, so yeah, case in point. It works. Enjoy!

Calebonara Reynolds
Serves: 2 greedily, 4 appropriately.

Ingredients
150g pancetta, diced
sea salt
freshly ground black pepper
455g dried linguine
4 large free-range egg yolks, preferably from Tai’s remaining chickens
100ml double cream
50g Parmesan cheese, freshly grated
1 lemon, zested
1 sprig fresh flat-leaf parsley, chopped
extra virgin olive oil

Method
Heat a lug of olive oil in large frying pan, add the pancetta and fry for a couple of minutes, until golden and crispy.

In the meantime, bring a large pot of salted water to the boil and cook the pasta to packet instructions. I know, I know, I should have made the pasta but it is a labour of love and I didn’t have time given I was nursing someone to health in Cambodia!

When the pasta is cooking, whisk together the egg yolks, cream, Parmesan, the lemon zest and parsley in a large bowl. When the pasta is ready, drain it and reserve a little of the cooking water. Place the pasta back in the pan (off the heat) and quickly stir through the egg mixture. Once it has delicately cooked, add the pancetta and toss everything together.

The goal is for the sauce to cook delicately, but if it ends up claggy, or say scrambled, add a few spoonfuls of the reserved cooking water to loosen it slightly.

Serve and sprinkle over / coat with a thick layer of parmesan and devour, happily … and healthily.

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Cinnamonica Seles Apples

Condiment, Side, Snack, Sweets

Straight up, I would like to dispel your knee-jerk assumptions from earlier in the week – I was not involved in the stabbing of Monica Seles … despite being a close friend of Steffi Graf. There is no proof, so don’t even try. I mean, the glove does not fit etc.

That being said, the tragically senseless and violent crime is what led to my first meeting with Monnie. You see, I was serving a community service term as a Candy Stripper (yes, stripper) in the German hospital where she was recuperating after the attack (I was drunk and disorderly at the same tournament the previous year as part of Steffi’s entourage, when I got into a premature fight with Brooke Shields).

Anyway, being a total sports fanatic I took Monnie under my wing and acted as her chief security and support. Plus, she also had great meds which I swapped out for placebos … thus her extended break to recover.

Despite the theft of the drugs being discovered (Monnie forgave me knowing I was an addict and supported me through rehab), we’ve been the closest of friends ever since, with me ghostwriting her memoir and advising her to make fantastic career choices like her forays into television with The Nanny and DWTS.

Monnie and I hadn’t seen each other in a couple of years so it was such a delight to catch up with her and participate in my personal favourite past-time, hitting tennis balls off the roof of my building at unsuspecting pedestrians below.

Let me just say, Mon still has it!

After such rigorous exercise, we were definitely in need of some simple sugars that we could pretend were healthy – enter my Cinnamonica Seles Apples.

Cinnamon and sugar as quite possibly the greatest culinary combination, with apples and walnuts being a close second. Obviously when you chuck all the keys into a bowl at the kitchen swingers party and instead end up with a flavour orgy, things can’t go wrong.

Enjoy!

Cinnamonica Seles Apples
Serves: 4.

Ingredients
2 royal gala apples
100g walnuts, chopped
1 lemon, juiced
2 tbsp butter
⅓ cup brown sugar
½ tsp ground cinnamon

Method
Core and thickly slice apples, leaving skin on. Toss in lemon juice.

Melt butter in a non-stick pan over a medium heat, add apples and walnuts. Cook, stirring until lightly golden, about 5 minutes.

Add brown sugar and cinnamon, cook until thickened, about 2 minutes. Remove from heat and cover to keep warm.

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Fruit Mince Pylie Jenner

Dessert, Keeping it Kardashian Khristmas, Snack, Sweets

As the youngest member of the Kardashian-Jenner empire, Kylie has a lot of fantastic role models to look up to but she still looks to us for guidance and support, as her beloved god-parents.

Kylie was such a sweet angel when she was born and you just knew she was destined for greatness.

When Annelie was contemplating pursuing medicine, it was only Kyles who was able to provide her with a rational ear, great advice and the lips to see if she would be interested in going into plastics.

You see, she actually only lied about having surgery to avoid getting Annelie in trouble for using C-grade construction cement before even getting into med. Talk about a ride or (nearly) die friend!

Kyles was only able to take a brief amount of time out of her busy hair-extension and lip contouring schedule to drop by and celebrate Khristmas with her godparents, so we opted for a sweet treat of our Fruite Mince Pylie Jenners.

I used to loathe fruit mince pies on account of their odd mouth feel and the irrational decision that they were filled with just dried fruit and beef or aspic; then I had fresh ones and my life was changed.

These pillowy delights are heavenly, sweet and full of tart cranberries that make them sing. But well, not like Kris.

Enjoy!

Fruit Mince Pylie Jenner
Makes: 48(ish). Aka heaps.

Ingredients
Mincemeat
60ml brandy
75g muscovado sugar
300g cranberries
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
75g currants
75g raisins
30g dried cranberries
finely grated zest and juice of 1 orange
25ml brandy
3 drops almond extract
½ tsp vanilla extract
2 tbsp honey

Pastry
250g plain flour
50g icing sugar
125g cold unsalted butter, cubed
1 egg
milk (splash)

Method
Mincemeat
In a large pan, dissolve the sugar in the brandy (60ml) over a gentle heat before adding the fresh (aka frozen in Australia) cranberries, cinnamon, ginger, cloves, currants, raisins, dried cranberries and the zest and juice of the orange.

Bring to a gentle simmer and cook for 20 minutes, or until the fruit has started to soften and has absorbed most of the liquid in the pan. Remove from the heat and allow to cool.

Add the remaining brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars (you know the drill thanks to Meryl) and store in the fridge for up to two weeks.

Pastry
Sieve the flour and icing sugar into a large mixing bowl.

Using your fingertips, gently rub the butter into the flour and sugar until it starts to resemble wet sand.

Add the egg and a dash of milk, and work together until you have a ball. Be careful not to overwork it.

Pat the ball into a thick round disc, wrap in cling film and leave to rest in the fridge for 30 minutes.

Pies
To make the pies you will need a mini tart tin, a small circular object for cutting (we use an upturned shot glass) and a miniature star cutter (just to be like Nigella).

Preheat the oven to 220°C.

When the 30 minutes is up, remove it from the fridge and roll it out on a lightly dusted surface until it is roughly 5mm thick.

Cut out the circles a little wider than the indentations in the tart tins, so that they are tall enough in the tart tins, gently pressing them into shape as you go. Once the tray is full of pastry, add roughly a teaspoon of mincemeat to each pie before topping with a mini pastry star.

Bake in the oven for 10–15 minutes, keeping an eye on them to avoid burning.

Remove from the oven and empty the pies out of the tin and onto a cooling rack. Continue the process until you run out of pastry, storing the leftover mincemeat for future baking or to have with icecream.

When they are all done and cooled, whack some icing sugar in a tea ball and make it look like a winter wonderland … or L.A. in the 80s. Let it snow, let it snow, let it snow!

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Meryl Streeped Fruits

Condiment, Dessert, Sauce, Side, Snack

The festive season is right around the corner and more importantly, our festive spectacular commences on Monday however being festive as fuck, we just knew that we had to catch up with our girl Meryl before we get blackout drunk and put on 50kgs.

For anyone desperate to claim fame for themselves by befriending and swindling celebrities (like how we originally started, now we’re indifferent to our fame/infamy), Meryl is your white whale; thrice awarded by The Academy, one time love interest to Rick Springfield and Allison Janney and lucky enough to have starred opposite the incomparable Roseanne Barr.

Plus she is so talented, that you couldn’t even tell that she was in excruciating pain listening to Pierce screech in Mamma Mia!

Meryl is a global treasure and the greatest thing to happen to the thespian community ever (well until my film debut in the film adaptation of my Tony Award winning Little Whorephan Andy: The Musical) and we are so honoured to be able to call her our friend.

We first met Meryl in rehab while she was researching her role in Postcards from the Edge – thanks to our advice, Mez was lucky enough to earn her ninth Academy Award nomination and our relationship was cemented by her eternal thanks. She didn’t realise it at the time but we had also inspired our girl Carrie to write Postcards from the Edge while in rehab together, giving us unparalleled perspective on the characters, as they were based on our numerous personalities.

Throughout the years, Meryl has stood by us; supporting us when we were in and out of jail/rehab/anger management, helping connect us with countless friends to help get our stories on the silver screen and letting us hang with her hundreds of awards, despite the fact we generally put them on eBay.

We haven’t seen Meryl in about a year due to the post traumatic stress disorder we got from watching the sixteen hour song that opened her rare flop, Into the Woods. (Seriously though, just get in the fucking woods and stop running your mouths). But Christmas is the time for forgiving and forgetting, and we are so glad Meryl was willing to drop by and help us with this year’s edible gift Meryl Streeped Fruits … and to move past the trauma.

Meryl is so down to earth and is a live wire, meaning her namesake needed to be something boozy, fun, earthy and little bit wild.

Trust us, this fits the bill – enjoy!

Meryl Streeped Fruits
Makes: Enough to fill a 500ml jar.

Ingredients
250g mixed dried fruit, I went with cherries, craisins, currants and raisins
250ml Grand Marnier, plus an extra 100ml

Method
Sterilise your jar/s – the dishwasher is probably your easiest route.

Once they have cooled, place the fruit in the jar and top with the 250ml of Grand Marnier. Seal the jars tightly and place in a cool dark place to steep for about four-five days.

The fruit, like me, will gobble up most of the booze so top it up with the extra Grand Marnier if needed after this time.

Then you’re free to go all Oprah and your loved ones. YOU get a jar! YOU get a jar! YOU get a jar!

We’re going to get BOOOOOOOOOOOOOOOOOOOZZZZZYYYYYY!

Oh and if your filling multiple smaller jars, just spread your fruit and booze evenly amongst the jars. Yes, it is obvious and I’m sure you could figure that out – but what if you couldn’t?

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Cherry Deitz Pie

Dessert, Pie, Snack, Survivor: Cambodia - Second Chance, Sweets

OK guys, we have to start by saying this week’s episode was pretty tragic and was an absolutely horrible way for our dear friend Terry Deitz to leave the game.

A game he waited close to ten years to return for.

As you would’ve seen, Probst woke up Deitz with any sane person’s dream line “hey, it’s me Probst” (albeit clothed and not looking for intimacy), to advise Terry that his son was in hospital needing a heart transplant. While the story has a happy ending, in that his son has had a successful transplant and is doing well, the agony that Terry must have been feeling during his journey home was something we knew that even our cooking could not fix.

With that in mind, we got out our time machine and whipped up the pie before the season started and swore Tez to secrecy with the lie that production wanted him well fed and to succeed. Being kind and naive enough to ignore the historical proof of our duplicitous behaviour, he bought it.

We’ve known Terry a long time, having met while he was in the Navy, after Annelie and I decided during a bender that we needed to find ourselves strapping men in uniform. While I took the term ‘in the navy’ too literally for general liking, Terry saw us for the lost kids that we were and helped us become the people we are today.

Just imagine how much worse we could have been.

As Survivor’s Captain America, there was no other option than our Cherry Deitz Pie for his pre-game, retconned boot party. Between the tragic way his Second Chance came to an end and Varner just being amazing, we can expect Third Chance pretty soon, right?

The tartness of the cherry and acid of the lemon work together to make a pie is sharp and sweet all at once. The irony being, you can’t stop at one piece.

Join us tomorrow when we hang with our friend (who became our nemesis and then friend again) and latest boot, Woo – enjoy!

Cherry Deitz Pie
Serves: 8-10.

Ingredients
2 ½ cups plain flour, plus extra for rolling out the dough
1 tsp salt
1 tsp sugar
225g cold unsalted butter, diced
½ cup ice water
1kg cherries, pitted and halved
½ cup raw caster sugar
2 tbsp tapioca flour
2 tbsp fresh lemon juice
1 large egg, beaten
1 tbsp raw sugar

Method
Combine flour, salt, and sugar in a large bowl. Add butter and using your fingers, rub the butter with the flour until it resembles breadcrumbs/wet sand.

Add in half the cold water and combine; you want the dough to be crumbly aka short but to hold together when squeezed. If it is still dry, add water a few tablespoons at a time until it reaches the right consistency.

Split the dough in half and form into roughly 2cm discs. Wrap in cling wrap and refrigerate for about an hour. Preheat oven to 190°C.

On a floured bench, roll out a disc of dough (leave the second one in the fridge) under non-stick paper until about 3mm thick. Carefully place the dough into a 22cm pie dish, fitting into the bottom and sides without stretching the dough. Trim the dough, leaving about a 3cm overhang and place in the fridge while you prepare the filling.

Combine cherries, caster sugar, tapioca flour and lemon juice in a large bowl, stirring to coat the cherries. Remove the dish from the oven and fill with the cherry mixture.

Take the remaining disc of dough out of the fridge and repeat the rolling out process. When done, slice into long, 3cm wide strips. Carefully weave the strips over the filling to form a lattice (like with the Fiona Apple Pie), leaving about a centimetre of overhang at each end. Fold the edge of the pie over the ends of the lattice and crimp with a fork around the edge, discarding any excess pastry.

Brush the top with beaten egg and sprinkle with the raw sugar. Bake for about an hour until the pastry is crisp and golden and the filling is bubbling, reducing the heat until 160°C after about 40 minutes.

Remove from oven and allow to cool for a few hours before devouring.

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Jimosa O’Heir

Drink, Treat Yo' Self Week

I have to say, trying to decide which cast members of Parks to invite over for Treat Yo’ Self Week is one of the hardest things I have ever had to do. It was, no exaggeration, my Sophie’s Choice. Thankfully we had already caught up with Adam Scott earlier in the year and always spend time with the Lowe’s in St Bart’s over Christmas, so they were out already but making the rest of the cuts hurt deeply.

After a bottle of Lagavulin and an hour of throwing acid at each other’s feet, we decided the only fair way to slice it was to catch up with those actors whose characters were paid, fully fledged workers of the Pawnee Parks Department during the first season – sorry Aubrey, Rashida and Chris, we’ll catch up at some point next year!

Despite playing Garry / Larry / Terry / Jerry Gergich, the worst person in the world, Jim O’Heir is hands down one of our top 1000 people in the world – we would rate him a solid B- if this was school!

We first connected with Jim in Chicago when we were all members of Second City, where I joined with him in trying to ban Annelie from the improv group (she was trying to woo Jim away from me). When Jim and I broke up in the early nineties, I reconnected with Annelie and moved to Hollywood to start a decade of addiction and swindling celebrities.

During that time we befriended the highly acclaimed David Spade and were on the set of his hit show Just Shoot Me! where we reconnected with Jim when he came in for a guest stint and reclaimed my heart on a casual basis.

With Parks now over, Jim wanted to take a nice long break down under (not a euphemism, I wish), so was our first choice to drop by and help us celebrate Treat Yo’ Self Week over a Jimosa O’Heir.

While the Gergich clan are all about starting their day with eggs, bacon and toast, the O’Heir-Judd-Hailes clan are all about beginning the day, and this celebratory week, with booze.

Jimosa? Treat. Yo’. Self.

Jimosa O’Heir
Serves: 3-4.

Ingredients
1 bottle of sparkling, preferably champagne … treat yo’ self
2-3 oranges

Method
Juice oranges.

Open bottle of sparkling.

Pour ¼ cup of orange juice in the bottom of each champagne flute.

Top with sparkling.

Drink.

Treat. Yo’. Self.

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+.

Candy Apple Spelling

Carnival Week, Dessert, Sweets

High society folk like us have many ways of making friends – some admittedly more glamorous than others. While I’d love to say Ben and I met our greatest gal-pals during our prep-school education at Chilton, we actually spent our teenage years at 267th best public school in the United States – Beverly Hills High.

It was on these sacred grounds that we first met the delightful Candy Marer, more commonly known as Candy Spelling. We spent our high school days generally sass-mouthing ugly children and behaving like a self-proclaimed mean girl clique. It was glorious, and Candy was our queen.

Fast-forward a few years and Ben and I were the most dazzling bridesmaids ever as Candy Marer became Candy Spelling. Aaron was quite the handsy fellow at the wedding, a handsy-ness we enjoyed and encouraged and would ultimately mark the demise of our great friendship with Candy.

After Aaron’s death in 2006, Candy turned to her closest BFFs for comfort only to find out that we were aggressively pursuing the estate for the contents of the wrapping room. While we obtained the most luxurious gift wrap supply known to man, our relationship with Candy was destroyed.

As it turns out, we really miss Candy and it is time to make amends. What says here is a sweetener to bring you back into our lives?

After all, nothing says ‘I’m sorry’ like a piece of impaled fruit covered with jaw-breaking, blood red candy.

Candy Apple Spelling
Serves: 6

Ingredients
2 cups sugar
1/2 cup water
1/2 cup glucose syrup
1-2 teaspoons red food colouring
6 medium granny smith apple
6 extra thick barbecue skewers

Method
Wash and dry the apples and firmly skewer through the core with a barbecue skewer. Line a tray with non-stick baking paper.

Combine water, sugar and glucose syrup in a saucepan. Cook over medium heat, without stirring for 20 minutes or until a candy thermometer registers 150 degrees celsius (hard crack stage). Add food colouring, tipping the saucepan gently to mix.

Working quickly, dip skewered apples into candy mixture until coated. Set aside on baking paper until firm and cool.

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BanAnna Chlumsky Split

Carnival Week, Dessert, Party Food, Sweets

It is probably quite hard to comprehend, but there was once a time when Annelie and I were not on the A-List. I know, crazy.

We first met our friend Anna Chlumsky when we were all extras on Uncle Buck while we were just struggling child stars. Obviously smelling success, Annelie and I hitched our wagon to Macaulay Culkin and commenced a decade long struggle with sobriety as part of his entourage.

But now I’ve gone too far. Two years following our time working together on Uncle Buck, we were reunited on the set of My Girl and formed a close bond with Annie Chlum.

While she disapproved of our addiction and dealing, she was greatly appreciative of our vision quest inspired script re-writes killing off Mac and making her the star. Not to mention writing her the most heartbreaking moment of any movie ever (until that moment in Inside Outside, obviously).

While we wrote the script for My Girl 2, we briefly lost touch on account of our countless deportations and stints in rehab after we failed to snag our first Oscars. Thankfully fate found a way to keep us together and reunited us when we were hired to write aggressive, expletive ridden insults for Armando Iannucci’s scripts and have been extremely close ever since.

Anna thought it best to pop over and relax before the Emmy Awards and visit the Ekka, which she has heard so much about in Hollywood. (Plus, getting her picture with us in Brisbane is a sure way to snag last minute votes).

Wanting to take her back to the innocent(ish) time we shared on the My Girl sets we made our famous BanAnna Chlumsky Split, which was the only thing that could cheer her up after a harrowing day filming Thomas J’s funeral.

While splits are a pretty simple dessert to whip up, we were inspired by Magnolia Bakery’s famous Banana Pudding and found a way to make it, well, better.

We opt out of the ice cream and cream and instead go with the pudding mix two ways. Trust us, you will never go back. With that, we have kindly borrowed the recipe for the mix from Magnolia as there is no way we could ever top it.

Enjoy!

BanAnna Chlumsky Split
Serves: 4, with pudding leftover to boot.

Ingredients
4 bananas, peeled and sliced in half
¼ to ½ cup salted peanuts, roughly chopped
8 maraschino cherries
coconut oil, for frying

Pudding
1 ½ cups water
⅔ cup instant vanilla pudding mix
1 395g can sweetened condensed milk
3 cups heavy cream

Hot Fudge Sauce
⅔ cup double cream
½ cup Golden Syrup
⅓ cup dark brown sugar
¼ cup cocoa powder
¼ teaspoon sea salt
175g dark chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Method
Pudding
Mix together the water, pudding mix and condensed milk until smooth, and refrigerate for about four hours.

Four hours later, whip the double cream until soft peaks form. Fold the whipped cream into the pudding mixture in thirds, until well incorporated. Transfer half of the pudding mixture into an airtight container and freeze for about six hours, placing the remaining pudding back in the fridge. Covered with cling, obviously.

Hot Fudge Sauce
Bring the cream, syrup, sugar, cocoa, salt and half of the chocolate to boil in a small saucepan over medium-high heat. Reduce the heat to maintain a low simmer, and cook for five minutes, stirring occasionally.

Remove from the heat and stir in the remaining chocolate, butter, and vanilla extract, until smooth. Let to cool for 20 minutes.

(If you don’t use all of the fudge, which you probably won’t, store in an airtight container in the fridge for about a week).

Bananas and assembly
Preheat a griddle until nice and hot, and lightly oil the pan with coconut oil. While the pan in heating, removing the pudding from both the freezer and the fridge.

Place the banana halves on the hot pan, flat side down and fry for 1-2 minutes. Now, sometimes I ace the next part and other times I just shouldn’t bother. Using a flat spatula, flip the bananas and fry on the other side for a minute or until lightly caramelised. Repeat until all bananas are cooked.

Sometimes the banana gets soft, so don’t worry too much if you make a mess.

Now get to work on with the plating by placing two halves of the bananas in a bowl. Top with two or three generous scoops of the frozen pudding. Drizzle, again generously, with hot fudge sauce and scatter, you guessed it … generously, the peanuts on top.

Then top complete the majesty, dollop on a large scoop of the refrigerated pudding aka pudding, and top with a couple of maraschino cherries.

Devour, messily.

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Parvlova Shallow

12 Days of Survivor Christmas, Dessert

It’s always a relief when our escapades don’t wind up with a period of incarceration/sectioning.

After a particularly unfortunate incident involving Bob Harper, several pints of Ben and Jerry’s and hundreds of cable-ties, Ben and I were ordered to deal with our court-determined ‘issues’ through a yoga retreat. Through serendipity we landed in the care of Survivor royalty and all-round legend, Parvati Shallow. Parvati allowed us to express ourselves through a combination of relaxing yoga and scrappy beat-downs (she is also a boxer).

As our kindred spirit, Parvs visits each year for an early Christmas ‘do, where we debrief the most recent season of survivor and inevitably reach consensus that nothing will ever beat her outstanding gameplay in Survivor: Micronesia.

This year we decided to greet Parvati with a distinctly Australian take on Christmas dessert – the Parvlova Shallow.

Just like Parvati herself, the Parvlova shallow is sweet and enticing with it’s fresh summer berries and pillowy meringue. Also somewhat like Parvati, shortly after consumption you will find yourself rolling around with an intense, cream-induced stomach ache, wondering – how can something so sweet and delightful be such a source of buns-kicking badness?

Parvati, this is our tribute to you.

Parvlova Shallow
Serves 8

Ingredients
6 egg whites
1 1/2 cups caster sugar
2 tablespoons cornflour
1 teaspoon vinegar
2 teaspoons vanilla extract
500mL thickened cream
2 cups mixed berries

Method
Preheat oven to 120 degrees celsius.
In a stand mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, until meringue is thick and glossy. Mix in sifted cornflour, vanilla and vinegar.
Using the base of a springform pan, trace around pan onto a sheet of non-stick baking paper. Place baking paper, circle side down, on a large baking tray. Spoon meringue mixture within the lines of the baking paper circle, smoothing to make a large disk approximately 10cm high.
Bake for 2 hours, or until set. Leave to cool in oven with door ajar.
To serve: Whip cream until soft peaks form. Cover top of pavlova with cream and berries. Serve immediately.

	Hojichanine Lattalli… on Lena Wafers
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	Hojichanine Lattalli… on Festive Cirie Fields Mush…
	Hojichanine Lattalli… on Herby Bentllia Chips
	Hojichanine Lattalli… on Shonudi Bowtell

Fame Hungry

Procrasti-baking with our celebrity faux-riends

Fruit

Calebonara Reynolds

Cinnamonica Seles Apples

Fruit Mince Pylie Jenner

Meryl Streeped Fruits

Cherry Deitz Pie

Jimosa O’Heir

Candy Apple Spelling

BanAnna Chlumsky Split

Parvlova Shallow