Leeks

Pumpkin & Ricotta Cannelloni Anderson

Main, Pasta, Vegetarian

So Notorious. I was talking about So Notorious, the hit sitcom based on Tori Spelling’s life starring Tori Spelling and Loni as a heightened version of the divine Candy Spelling. Just in case the tease didn’t make it abundantly clear.

It was such a delight to reconnect with someone as dear as sweet Loni!

She ran through customs with a look of pure joy on her face and while at a distance I assumed it was someone trying to avoid an inspection on account of me needing new glasses, she eventually came into my line of site and jumped straight into my arms.

We both burst into tears, followed by fits of laughter at how emotional we were being and to be honest, I’m shocked our behaviour didn’t get us escorted out of the airport.

After we got home we got to work reminiscing and catching up. While she wasn’t convinced that So Notorious needed to come back and we need to take my ideas to Torz post haste, we still had a wonderful time. Which really just speaks to how deep our friendship runs.

Though I mean, when you share an ex-husband like Burt you’ve both got to admit you both have fantastic taste. Which was evidence by how much we both love a creamy Pumpkin & Ricotta Cannelloni Anderson.

 

 

Earthy, spiced and dripping in glorious, gloopy cheese, these cannelloni pack a comforting punch. They’re the perfect meal for a cool spring night, while gabbing away with a dear friend over some cheap wine.

I mean, why pretend I drink anything better?

Enjoy!

 

 

Pumpkin & Ricotta Cannelloni Anderson
Serves: 4.

Ingredients
6 tbsp butter, halved
2 leeks, thinly sliced
750g butternut pumpkin, diced
4 garlic cloves, minced
½ cup dry vermouth
salt and pepper, to taste
10 sage leaves, roughly chopped, halved
pinch of nutmeg, grated
1 ½ cups ricotta
1 cup parmesan, grated
500g dried cannelloni tubes
¼ cup flour
1 cup milk
1 cup cream
½ cup walnuts, roughly chopped

Method
Melt half the butter in a large pot and cook the leek and pumpkin over medium heat for about ten minutes. Add the garlic, vermouth and a good whack of salt and pepper, reduce heat to low and cook for a further ten minutes or so, or until the liquid has all absorbed. Allow to cool slightly before transfering to a food processor with half the sage and the nutmeg, ricotta and parmesan and blitzing until smooth.

Preheat oven to 160°C.

Meanwhile melt the remaining butter in a saucepan over medium heat, and once foamy, whisk in the flour and cook for a couple of minutes. Add the milk and cream and cook, stirring, for a couple of minutes or until smooth and thick.

To assemble, pour half of the cream sauce into the base of a baking dish. Pipe the pumpkin mixture into the cannelloni tubes and lay on top of the creamy sauce. Top with the remaining sauce and sprinkle with sage and walnuts. Transfer to the oven and bake for 45 minutes, or until bubbly and golden.

Allow to rest for five minutes before serving and devouring.

 

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Creamed John O’Hurleeks

12 days of Festivus for the rest of us, Side, Vegetarian

We’re rapidly approaching the pointy end of our 12 Days of Festivus celebrations *sighs whilst simultaneously taking a deep breath* after catching up with Jase, Heids, Barn, Liz, Wayne, Mike and Pat, so I thought it was high time to charge our final side dish on the Peterman account.

Yas bish, my dear friend John O’Hurley is today’s guest of honour.

While I didn’t meet John-John until he walked onto the Seinfeld set, our friendship was instantaneous. Sure sharing the same sense of humour helped that cause, it was our passion for talking like a game-show announcer that truly brought us together.

Now while that eventually lead to a massive falling out after he got the host role on To Tell The Truth – “Just tell me John, the truth, why did you go behind my fucking back,” I screamed before lunging at him and pulling him in a pool La La Land slash Dynasty style – we were brought back together by my dear friend Kelly Monaco who creamed him in the first season of Dancing with the Stars.

Just don’t tell him it was me that rigged the show in her favour.

In any event, I like to rub that loss in as often as possible – “Oh calm down Johnny, I’m just joking. I got over you snatching my game show!” – so always whip up some Creamed John O’Hurleeks whenever he is in town.

 

 

I feel it is kind of redundant to tease this baby given the majesty of the ingredients list, but let me just say, this side is perfection. It is also probably really bad for your cholesterol … but choose your choice, you do you boo, etc.

Enjoy!

 

 

Creamed John O’Hurleeks
Serves: 6.

Ingredients
2 tbsp butter
4 leeks, thinly sliced
1 cup chicken stock
1 cup cream
salt and pepper, to taste
cayenne pepper, to taste

Method
Melt the butter in a skillet over medium heat until foamy. Add the leeks and cook for 15 minutes until softened and sweet. Add the stock, reduce heat to low and simmer for half an hour, stirring occasionally.

Stir through the cream, salt, pepper and cayenne and cook for a further fifteen minutes, or until gloriously reduced. Serve immediately and then devour, greedily.

 

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.