Neneeish Leakes Tart

Baking, Dessert, Snack, Sweets

Someone call Olivia Pope y’all, because I’ve got a scandal on my hands! Now I don’t mean to take away from my friendship with NeNe – because let’s be honest, I was balls deep on a back catalogue of leeks recipe awaiting her arrival to this patch of cyberspace – but a damned celebrity has taken issue with how I documented our catch-up.

Disrespectful and offensive. Two words that I have never had thrown my way, callously thrown in a jealous rage for showing an untouched photo of post meal euphoria? Nope. No. Hells no, not today satan. I don’t want to name names because I am mature and kind, by Mannie Bonox can go eat a bag of rotten dicks.

Restraining order or not, I called my fave smear artists and decided to exact my ultimate revenge … by doing an even better version of her recipe with a far better celebrity who is way more fun, far more entertaining and actually delightful. Even better, she doesn’t count herself as an Oscar winner for simply riding the LOTR train when it swept the pool like a loser. Let’s be honest, it should have gone to Eug and Cath’s song from A Mighty Wind.

Anyway … this isn’t about the <redacted stupid bitch that didn’t like mock-cream on her face>, it is about the absolute divine friend of mine, with the juiciest peach known to man – my girl NeNe Leakes!

I first met Neens through my dear friend Bey whilst they were filming The Fighting Temptations. While her scenes were cut from the film, she was an absolute laugh riot … and I realised that I want to live a colourful life, rather than a beige one. Because Neens is probably the most exciting person I know.

Aaaaaaaaannnnyyyway, Neens was thrilled to drop by a catch-up, make-up for my turd ex-friends slight and celebrate the fact that for a decade, she has been one of the four queens of the Real Housewives … with Lisa, and two v. obvs others. To her, having a Neneenish Leakes Tart wasn’t a second place, it was a chance to reclaim the recipe from a buzzkillington for a friend that she loves. And that is why NeNe Leakes is the greatest person to ever grace the planet ever.

 

 

As I tried to mention the first damn time I tried this recipe, I have a passionate aversion to mock cream – which is weird, given my love of butter – so this isn’t the most traditional of neenish tarts. But I would argue, that is what makes it so damn good. Sweet and tangy, with a pastry that melts in your mouth. Sign me up to this goodness.

Enjoy!

 

 

Neneeish Leakes Tart
Makes: 12-16 individual tarts.

Ingredients
250g plain flour, plus more for dusting
50g icing sugar
125g unsalted butter, cubed
1 egg, beaten
raspberry jam, to taste
2 cups icing sugar
½ cup condensed milk
⅓ cup butter, at room temperature
lemon, juice and zest
2 tsp cocoa powder, sifted
4 tbsp water
a few drops of pink food colouring

Method
Chuck the flour and icing sugar in a food processor and quickly blitz to remove any lumps. Add the butter and blitz until it just starts to come together. Add the egg and blitz again. If it isn’t coming together, add ice cold water a tablespoon at a time, blitzing after each addition. Once formed, shape into a disc, cover in cling and place in the fridge to chill for half an hour or so.

Preheat oven to 180C.

Dust a clean bench and a rolling-pin with flour and roll out the pastry until it is 4mm thick. Cut into 12-16 rounds with a cookie cutter, and place into mini-tart pans. Trim off any excess dough and prick the base with a fork. Transfer to the oven and bake for ten-fifteen minutes, or until lightly golden and cooked through. Remove to a cooling rack until completely cooled.

Spread about a teaspoon of jam into the base of each tart and place in the fridge while you work on the filling. On that, combine half a cup of icing sugar with the condensed milk, butter and juice and zest of the lemon, mixing until smooth. You could use a stand mixer if you want, but aggressive utilisation of a wooden spoon – which should be an award show category, TBH – will work just as well.

Divide the filling between the tart cases, smooth the surface and return to the fridge for half an hour, to set.

Combine the remaining icing sugar with the water and stir until smooth. Split it between two bowls, adding the cocoa to one and the food colouring to another. If either is too runny, add some more icing sugar until it is a spreadable consistency.

Spread half of each tart with chocolate icing, and return to the fridge to set for fifteen minutes. Spread the other side with the pink icing, return to the fridge and set … before devouring the lot.

 

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%^neenish Tart #$!(*&

Baking, Grammy Gold, Grammy Gold: Goldenade, Party Food, Snack, Sweets

After a long, busy week celebrating the Grammys with this year’s Grammy Gold, Goldenade, and spending time with my dear friends Whits, Burt, Tom, Madge and Jim, we’ve finally reached the end of the road. And there is no one I’d rather mark the grand finale with, than the divine [redacted].

I was meant to have [redacted] over for last year’s Grammy Gold celebrations but ran out of time, so it was wonderful to have the opportunity to make it up to her this year.

I’ve known [redacted] since the late ‘70s, when she and [redacted] were part of [redacted]. After breaking backstage at a concert, I convinced them that they were carrying the others and to leave the band if they wanted to achieve greatness. Cut to a few years later and the [redacted] were a success and they released the hit song [redacted] … which was coincidentally written about me.

As always, you’re welcome. For that, and encouraging her to release a [redacted].

Anyway, we’ve got a lot to cover today so I’m going to jump straight into the odds, lest you miss your bookies. I think Best New Artist will go to Khalid – [redacted], obvs thinks it will go to Alessia Cara. We agree that song of the year will go to Despacito, despite the fact it should have been released the way I wrote it … as a celebration of the great Jennifer Esposito. Album of the Year we’re tipping for Lorde and Record of the Year will go to Childish Gambino, even though it is likely Jay-Z or Kendrick Lamar Odom’s to lose. Donald Glover is just my zaddy.

With all that out of the way, and us well and truly caught up on each other’s lives there was only one thing left to do. And that, obvi, was to smash some [redacted]nenish Tart [redacted].

Now I have a passionate aversion to mock cream – which is weird, given my love of butter – so this isn’t the most traditional of neenish tarts. But I would argue, that is what makes it so damn good. Sweet and tangy, with a pastry that melts in your mouth. Sign me up to this goodness.

Enjoy!

[redacted]neenish Tart [redacted]
Makes: 12-16 individual tarts.

Ingredients
250g plain flour, plus more for dusting
2 cups plus 50g icing sugar
125g unsalted butter, cubed plus cup at room temperature
1 egg, beaten
raspberry jam, to taste
½ cup condensed milk
lemon, juice and zest
2 tsp cocoa powder, sifted
4 tbsp water
a few drops of pink food colouring

Method
Chuck the flour and 50g icing sugar in a food processor and quickly blitz to remove any lumps. Add the cubed butter and blitz until it just starts to come together. Add the egg and blitz again. If it isn’t coming together, add ice cold water a tablespoon at a time, blitzing after each addition. Once formed, shape into a disc, cover in cling and place in the fridge to chill for half an hour or so.

Preheat oven to 180C.

Dust a clean bench and a rolling-pin with flour and roll out the pastry until it is 4mm thick. Cut into 12-16 rounds with a cookie cutter, and place into mini-tart pans. Trim off any excess dough and prick the base with a fork. Transfer to the oven and bake for ten-fifteen minutes, or until lightly golden and cooked through. Remove to a cooling rack until completely cooled.

Spread about a teaspoon of jam into the base of each tart and place in the fridge while you work on the filling. On that, combine half a cup of icing sugar with the condensed milk, butter and juice and zest of the lemon, mixing until smooth. You could use a stand mixer if you want, but aggressive utilisation of a wooden spoon – which should be an award show category, TBH – will work just as well.

Divide the filling between the tart cases, smooth the surface and return to the fridge for half an hour, to set.

Combine the remaining icing sugar with the water and stir until smooth. Split it between two bowls, adding the cocoa to one and the food colouring to another. If either is too runny, add some more icing sugar until it is a spreadable consistency.

Spread half of each tart with chocolate icing, and return to the fridge to set for fifteen minutes. Spread the other side with the pink icing, return to the fridge and set … before devouring the lot.

 

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Ivana Hummus

America's Next Top Model, America's Next Top Model 24, Condiment, Dip, Party Food, Side, Snack, Tapas, Vegetarian

Previously on America’s Next Top Model, the mo-dels ventured to Venica Beach for a coaching session slash runway with Stacey McKenzie. Which also turned into a pep-talk from Stacey about confidence for Ivana. We were then reminded that Liberty has questionable politics, Coura is perfection and Maggie had no idea who she is, leading to her boot from the competition of the fiery, clean freak Brendi K.

The next day the girls woke to see Coura’s best photo greeting them, reminding Rio that she is her number one competition before Tyra Mail arrived … announcing Ty-overs. Ty-YAS KWEEN. Sandra, Christina, Khrystyana, Liz, Erin, Rhiyan, Shanice and Rio all seemed pretty pleased with their makeovers. On the flipside, Brendi K was nervous about her buzzcut, Ivana was scared to go short, Liberty was heartbroken to be punished for being pro-Trump by becoming a fire crotch and Kyla seemed concerned about her tracks. That left Coura to be confused about her upcoming Coura look titled the Coura, and Jeana scared to she her alopecia induced wig.

Sandra then brushed into Christina in the hallway and didn’t apologise, which set off world war III. She was telling the story to some girls in the kitchen within full earshot of Christina. Brendi K then jumped on the bandwagon and misquoted an interaction where she was told to throw Christina’s trash away. While it was simply a matter of semantics, Christina wasn’t living for it and screamed about being bullied. She then called Brendi K, Brendi which was super offensive to Brendi K. So I guess it was lucky she missed her calling her trailer trash?

At the salon Coura found that the Coura meant she didn’t need a makeover as she is perfection, so I guess she is going to occupy herself like Chad Michaels in the Hall of Fame through All Stars 2? Brendi K was still nervous about the buzzcut, but ultimately looked fierce. Dare I say it, next level fierce. Rhiyan was living for her to-the-floor weave, vowing to use it as a weapon. Literally. I didn’t really notice any difference to Kyla nor could I spot any tracks.

Jeana started to breakdown about taking her wig off, reminded of the bullying she experienced at school. Drew and Law comforted her – the latter showing the most compassion I’ve ever seen from him as he broke down in tears – as her wig was removed. She then had her head completely shaved and looked insanely beautiful. Sandra ended up looking like Kim Kardashian, Christina surprised by rocking her highlighter green look and Liberty ended up looking amazing with her red hair.

Erin was feeling young with her long hair, Rio loved her blonde buzzcut and Ivana once again had a crisis of confidence as her hair got shorter. Liz loved her My Little Pony pink look, Krystyana also barely registered a change, going from blonde to platinum blonde, and Shanice was concerned about her makeover as it may flair up her psoriasis. Tyra then suggested they hold off on getting a makeover to focus on looking after her skin. This in turn led to her breaking down as she wanted the makeover and just wanted to fix it.

In the car home, Brendi K then broke down about her makeover, concerned that it will only exacerbate her looking masculine … as Drew said last panel.

The next day the girls arrived at a studio to film a video showcasing their signature looks with Director X. Liz, Coura and Erin were living for themselves, Rhiyan disappointed, Jeana was amazing and Ivana channeled Nomi from Showgirls – her words, not mine – though lacked any confidence and was a total mess. Shanice looked terrified, Khrystyana, Sandra, Rio and Kyla rocked it before Liberty shocked everyone by dominating. Brendi K got stuck in her head, having another breakdown before Rio gave her a pep-talk which made her yet another of my faves and made me want Rio around whenever life got me down.

Shanice and Brendi K were both feeling anxious as they arrived at panel, before Tyra had one more surprise for the girls – Jeana had inspired Law and Drew to undergo their own makeovers. Law also went for a buzzcut to shed the last of his baggage from when he was 100 pounds heavier before Drew went makeup free to show off his vitiligo, which truly is beautiful. I’m not crying, you’re crying.

Jeana slayed the challenge, as did Liberty, Rio, Brendi K and a neck-less Liz. Christina and Sandra were boring, Coura and Khrystyana were inconsistent, Kyla was praised for being beautiful and Erin was age-shamed. At the other end of the spectrum, Shanice struggled, Rhiyan was one note and Ivana’s lack of confidence, again, was called out.

Backstage Liz and Brendi K had a fight before Liz threw a low blow about Brendi K’s family, which I hope carries over to the next episode. Cause yeah, that was a choice. And you know how Tatianna feels about choices … thank you. Trump-fan Liberty got best photo, Brendi K was devastated to see Liz survive – gurl, bring the drama – and poor Ivana and Shanice landed in the bottom two, before Ivana was sent packing for not feeling herself.

My girl Ivana never seemed to find her footing in the competition which legally is not my fault, despite the fact that I’m her life and confidence coach. So no matter what she says or does, my Ivana Hummus is definitely not an apology meal.

 

 

With a whack big whack of garlic and a zing of lemon, this classic hummus is perfect for all occasions. Particularly if said occasion is for comforting a booted top-model hopeful.

Enjoy!

 

 

Ivana Hummus
Serves: 6.

Ingredients
800g canned chickpeas, liquid reserved
¼ cup tahini
¼ cup extra-virgin olive oil
4 cloves garlic, peeled and roughly chopped
salt and pepper, to taste
1 tsp cumin
1 tsp paprika
1 lemon, zested and juiced
parsley, to garnish

Method
Put everything except the parsley in a food processor and blitz until all of their confidence issues are smoothed away … like a hummus should be.

Season to taste.

Serve, drizzle with oil and dust with parsley before devouring.

 

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Michello Williams Shots

Dawson's Creek 20th Anniversary, Dessert, Drink

After spending time with Josh, Katie, Mezza-B, JVDB and Kerr, we’ve come, just like that, to the end of my Dawson’s Creek 20th Anniversary road. Though I guess, really, I should call it a creek, no? Given said anniversary of the premiere falls today and we’re balls deep in awards season, I knew that Mich was the perfect person to act as the jewel in our crown.

Plus – Michelle Williams is a damn saint and is hella iconic, so she is most deserving. I mean, her statement post-Wahlbergate and shout out to Anthony Rapp was perfection.

While I only met Michelle on the Dawson’s set, we quickly became the best of friends and have been each other’s emotional support ever since (even if her close bond with Busy sometimes gets in the way). Fun fact: as Jake and I were engaged at the time of Matilda’s christening and I’m her secret third godparent).

Her career has truly gone from strength to strength since leaving the Creek, raking in a Golden Globe and a quartet of Oscar nominations (… that really should bump up to five after her powerhouse performance, during two different filmings, in All The Money in the World). She kinda is like the millennial version of Meryl, TBH.

Of course she laughed off my lavish praise when we set down to celebrate her role as Queen Jen Lindley and her ongoing success, but deep down I know she appreciated me toasting her with a tray of Michello Williams Shots.

 

 

Since we are both – yes, BOTH – hella classy, I didn’t want my jello shots to be a technicolour monstrosity that burnt from your esophagus right to your soul. So instead of that, I went with a dignified sparkling, berry and chambord combination which truly gives you life. Consider this the Oscar version compared to the usual Golden Globe-esque jello shot.

Enjoy!

 

 

Michello Williams Shots
Serves: 6.

Ingredients
750ml bottle of sparkling, I went with Prosecco because Sonja Morgan is my low-key role-model
6 leaves Gelatine
¼ cup raw caster sugar
1 lemon, juiced
1 shot chambord
½ cup blueberries or raspberries, rinsed and drained

Method
Cut the gelatine into the top of a double boiler, cover with the sparkling and leave to sit for fifteen minutes, or until hella soft. Fill the bottom of the double boiler with water and simmer over a medium heat until the gelatin has completely melted. Whisk in the sugar and lemon juice until the sugar has dissolved. Remove from the heat and allow to cool slightly. Pour the remaining sparkling into a bowl with the chambord and add the gelatin-sparkling mixture through a sieve.

Chuck a couple of berries in each shot glass – this could honestly fill 18-24. So just set any remaining liquid in a jelly mould or even a bowl – fill with jelly and transfer to the fridge to set for a couple of hours.

Once set, grab then out and devour, greedily.

 

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James Van Detray Bake

Baking, Dawson's Creek 20th Anniversary, Main, Poultry

After starting things off with the dreamy Josh Jackson, followed up with the liberated Katie Holmes and my dear old friend Mary Beth Peil, we’ve arrived at the owner of the Creek. Yep – today is all about Dawth-son, my boy JVDB.

As you know – since this isn’t his first time on my patch of cyber-space – JVDB and I were lovers and then the best of friends. And most importantly, he is the reason I am married. Well technically it is thanks to the words of Fauxy on the series finale of Dawson’s Creek … but he made me watch it and as such, gets the points.

Given we’ve only recently caught up on the record – we have a monthly date and it is seminal to my happiness … this time, my meaning of seminal flies – I was surprised that he was able to make the trip down under. But I guess, how could you say no to honouring the 20th anniversary of the greatest role of your career?

JVDB has been hella busy of late, so was thrilled to be able to take some time to honour his work, while enjoying some R&R. Plus – I promised to cook up his second favourite food, my James Van Detray Bake.

 

 

Inspired by Nigella’s tray bake in Nigellissima, this little number – and I hate to say it – is even better than the OG. I mean, how do you go wrong with the addition of chilli and garlic?

Enjoy!

 

 

James Van Detray Bake
Serves: 4-6.

Ingredients
4 washed potatoes, cut into chunks
8 garlic cloves, peeled
1 punnet cherry tomatoes
6 sprigs of rosemary
6 few sprigs of thyme
small handful of sage, roughly chopped
1 lemon, juiced and zested
1 tbsp chilli flakes
10 chicken thighs, bone in
8 Italian sausages
olive oil
salt and pepper, to taste

Method
Preheat the oven to 200°C.

Chuck the potatoes, garlic, tomatoes, rosemary, thyme, sage, lemon juice and zest and chilli in a large baking dish and toss together. Add the thighs and sausages, pushing them into holes, burying some and leaving others all exposed.

Drizzle with a good lug of olive oil, season generously and transfer to the oven to bake for about an hour, checking after 45 minutes to avoid burning the meat.

Once cooked through, remove from the oven and allow to stand for about ten minutes before serving. And in turn, devouring.

 

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Katie Holmades

Dawson's Creek 20th Anniversary, Party Food, Side, Snack, Tapas, Vegetarian

After kicking our celebration of Dawson’s Creek’s 20th anniversary with my dear friend Joshua Jackson, aka the erstwhile Pacey Witter, I knew I had to follow-up with a date with Pacey’s endgame *spoiler alert from fifteen years ago* Katie Holmes.

While Katie and I have had our ups and downs throughout the years, her finally emancipating herself – with Suri’s help, obviously – from Tom Cruise reaffirmed our bond. Fun fact: I was one of the few people to know about her relationship with Jamie Foxx.

Don’t get it twisted though, our relationship started out extremely strong on the set of the Creek. She was just starting out and my boy Ang called me after directing her in The Ice Storm to see if I would teach her the ways of TV and mentor her career.

Another fun fact: I taught her the importance of an asymmetrical smile.

Given how busy I am, Katie and I haven’t been able to hang out as often as we’d like so she was thrilled to accept my invitation. Plus it is a new year so both of us are feeling the crappy mantras about new us-es and decided it was time to deal with any and all of our leftover Cruise-related issues.

He most definitely wasn’t an ex of mine or anything and we didn’t have any Scientological related issues, obvi. Because neither of those things would ever happen. Ever. Right?

It was an emotional catch-up, honouring her greatest work, working through our feelings and devouring a big batch of Katie Holmades.

 

 

Full disclosure, I’m not a huge fan of dolmades but Katie loves them AND these ones are good enough to win me over. Spicy and packed full of a herby, lemon punch, they are the perfect snack for working through trauma whilst celebrating milestones.

Enjoy!

 

 

Katie Holmades
Serves: 12.

Ingredients
½ cup long-grain rice, rinsed
1 tsp ground allspice
1 tsp dried chilli flakes
½ tsp cumin
small handful oregano, roughly chopped
small handful mint, roughly chopped
small handful parsley, roughly chopped
2 tomatoes, roughly chopped
3 garlic cloves, minced
2 lemons, zested and juiced
100g feta, mashed
40 vine leaves
½ cup olive oil

Method
Cook the rice in boiling salted water for about ten minutes, or until almost cooked. Drain and rinse under cold water to stop the cooking and leave to drain and cool for about ten minutes.

Transfer the rice to a medium bowl and add the spices, herbs, tomatoes, garlic, lemon zest and feta in a bowl, stirring well to combine.

To assemble, place 2 heaped teaspoons of rice mixture in centre of a leaf, fold in the sides and roll to close. Place upright in a saucepan and repeat the process until all done and the dolmades are tightly packed.

Combine the lemon juice with the olive oil, pour over the dolmades and cook over low heat for an hour, or until leaves are tender. Cool to room temperature before transferring them to the fridge to chill completely overnight.

Devour cold, greedily. Preferably as part of a Abi-Maria GoMezze Plate, Nick Iadanzipasto Platter or a Charcucirie Fields Board.

 

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Peach Idris Melba

Dessert, Snack

After catching up with a member of the Marvel Cinematic Universe a couple of days ago – in the form of Az, who I saw in between Rach and Nay, obvi – I decided to reach out to another person that ticked both the superhero and Golden Globe winner boxes … in the form of my dearest friend Idris Elba.

I first met Ids in the mid-90s when he guested on Ab Fab. While I was taken by his talent and beauty, my alcoholism made him a distant memory. Flash forward six years and my dear friend Anna Paquin ‘introduced’ us on the set of Buffalo Soldiers. I had no idea that we had already met, until I started having flashes of memories which culminated in me realising that he is the one that dropped me in to rehab and saved my life.

Upon realising the truth, I ran into his arms and thanked him for believing in me. It was all super heavy and lovely, so I broke up the moment by propositioning him and putting me on a repayment plan.

While this made him wonder whether I’d replaced one addiction with another, I explained that my genuine thanks terrified me and was simply acting out. He bought it, and we’ve been the best of friends ever since.

It was so delightful to spend the afternoon with him, discussing where we want 2018 to take us – Ids gets me getting deep – before we buckled in to run the odds of the remaining TV categories. Obviously we both agree that it goes without saying that my part-time love Skarsy is a lock for Supporting Actor and Big Little Lies will take out Best Miniseries and The Handmaid’s Tale will take Best Drama. That is where our opinions started to differ – he thinks Ewan will win Best Actor in a Miniseries, while I think Kyle MacLachlan will be a spoil. He thinks Kevin Bacon will win Best Actor in a Comedy while I feel this is definitely my boy Aziz’s year, while Ids thinks Sterling K. Brown will take out Drama while I think Freddie Highmore will be a surprise.

Such an exhausting catch-up, both emotionally and mentally – predicting how the HFPA will vote is hard you guys – calls for something to sweeten the deal. And there is nothing sweeter than my Peach Idris Melba.

 

 

Summer is the time for stone fruits AND peaches resemble butts, so I knew there was no better way to honour my friend. Plus – sweet peaches and creamy ice-cream slathered with tart raspberry coulis and dusted with toasted almond flakes. Name something that sounds bad?

I’ll wait.

Enjoy!

 

 

Peach Idris Melba
Serves: 4.

Ingredients
4 cups water
3 ½ cups raw caster sugar
2 tbsp vanilla extract
2 tbsp lemon juice
8 peaches, halved and seeded
½ cup flaked almonds, lightly toasted
Raspberry Coulis, to serve
Vanilla Ice Cream, to serve

Method
Combine the water, sugar,vanilla and lemon juice over low heat until the sugar dissolves, Bring to the boil and cook, stirring occasionally, for five minutes. Reduce heat to low and submerge the peach halves and poach for a few minutes, or until tender yet retaining their shape.


When the peaches are ready to go, which I assume is being ‘melba’d,’ transfer to a bowl and chill for about ten minutes.

To serve, place a few heaps on ice cream in a bowl with the peaches before topping with Raspberry Coulis and sprinkling with almond flakes … before devouring.

 

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Estellemon Barris

12 days of Festivus for the rest of us, Baking, Dessert, Snack, Sweets

With our festivus meatloaf out of the way thanks to the divine Jules-Lou – who we yada yada yad Jase, Heids, Barns, Liz, Wayne, Michael, Pat and John – it is finally time to move on to the sweet part of festivus. The irony being the first sweet part comes in the form of my dear friend Estelle Harris.

I mean, Estelle Harris is an absolute delight … but there isn’t much delightful about Mrs. Costanza.

I didn’t meet Stelly until she joined the cast of Seinfeld, she pulled me in to her warm embrace instantly and became yet another Hollywood mother figure.

While she didn’t come to acting until quite late in life, I vowed to make her a star. First came Toy Story 2 and by the time she got the egregiously Emmy-snubbed The Suite Life with Zack and Cody, I believe she had made it.

Given how busy she has been recording Toy Story 4, we haven’t seen much of each other this year. It was such a treat to sit back, reconnect and celebrate the season with a big old batch of my Estellemon Barris.

 

 

Given how sour the Costanzas can be and how sweet Estelle is, I knew that this dish would be the perfect bridge for the two. Filled with enough lemon to turn your lips inside out, yet enough sugar to turn a toddler crazy. In a good way.

Enjoy!

 

 

Estellemon Barris
Serves: 8-12.

Ingredients
2 ⅓ cups plain flour
2 ½ cup raw caster sugar
¼ tsp salt
225g butter, cut into small cubes
½ tsp baking powder
juice and zest of 2 lemons
6 eggs
icing sugar, for dustin’

Method
Preheat oven to 180°C.

Combine 2 cups of flour, ½ cup of sugar and salt in a large bowl. Add the butter and press into the flour with your fingertips until it resembles wet send. Press into a lined baking dish and bake until set and just starting to brown, aka about 15-20 minutes. Remove from the oven and allow to cool slightly.

While the base is cooling, combine the remaining flour and sugar in a large bowl with the baking powder and lemon zest. Whisk in the eggs and juice and mix until just combined. Pour over the base and return to the oven and bake for 20 minutes.

Remove from the oven and allow to cool before transferring to the fridge to set for a couple of hours.

When you’re ready to serve – and who isn’t – dust with icing sugar and cut into squares. Which you’ll then 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 and Tumblr.