Melrose Place

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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BFFS in Cincinnati

Guess Who's Coming to Dinner

After hanging with Courts last week and just getting back from seeing the greatest movie of all time Book Club, I realised that there was another iconic blonde – who is of a certain age – I’d been neglecting. And I thought it would be remiss of me to let it linger any longer.

Thankfully my dear Loni Anderson had a clear schedule this week, so she giddily jumped on the next plane after I called.

I’ve known Loni for years after meeting when she guested on The Love Boat. As you know, I was part of Charo’s entourage at the time and spent every spare moment on he set ogling male extras on the pool deck set.

Because if my love for Steve Willis and Mat Rogers has taught you anything, this guy loves a speedo.

Anyway, tangent over. What do I make for my dearest friend that has also played another of my dearest friends which made her the TV mother of my other dearest friend?

Image source: Ron Galella/WireImage.

 

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Marcia Hot Cross Buns

Baking, Bread, Side, Snack, Sweets

With Easter just around the corner, I started thinking about all the wonderful back-from-the-dead – or brink of – performances to ever grace the small screen and it reminded me how long it had been since I caught up with my dear friend Marcia Cross.

While much has been made about it in the media, I was not not the inspiration for the role of Kimberly Shaw in Melrose Place. I was just brought in to coach Marcia to peak craziness. We worked together day and night for months, and that close working relationship quickly developed into a deep and beautiful friendship that no questionable casting choices – I see you Quantico – will ever destroy.

Marcia and I are such wonderful friends, but since we’re both so successful and busy it makes it hard to maintain the day-to-day aspects of friendship, so it was such a treat to make the time to hang out and toast to the future.

Despite the fact she only has Quantico keeping her busy compared to the multiple pies I have my hands in. Not that I’m bitter.

Anyway, easter is the time for miracles etc. so Marsh and I made it work, plotted a return to the A-list – for both of us – and devoured in a shit tonne of Marcia Hot Cross Buns, as is the style of the season.

 

 

Spicy, soft and packing a punch – not to measure a shit tonne of delicious fruits – these make the perfection that is Hot Cross Buns even better.

Not convinced? Make them for yourself … and enjoy!

 

 

Marcia Hot Cross Buns
Serves: 4.

Ingredients
14g dried yeast
1 ¼ cups milk, warmed
¼ cup muscovado sugar
4 cups flour, plus ¼ cup for crossin’
1 ½ tsp cinnamon
1 tsp mixed spice
¼ tsp nutmeg
pinch of salt
¼ cup butter
½ cup sultanas
½ cup raisins
1 cup craisins
2 eggs
½ tsp baking powder

Method
Combine the yeast, milk and muscovado sugar in a jug and set aside in a warm, dry place until it is foamy and glorious.

Meanwhile combine the flour, spices and salt in the bowl of a stand mixer and rub through the butter with your fingertips until it resembles dirty sand. Add the fruits, eggs and foamy yeast mixture, and knead in a stand mixer for five to ten minutes, or until smooth and elastic. Place in a greased bowl, cover and allow to prove for an hour or so, or until double in size.

Preheat oven to 200°C.

Knock the dough back, shape into 12 balls and place on a lined baking sheet, leaving 5cm apart. Cover with some cling and allow to prove for another half an hour.

Combine the extra flour with the baking powder and ¼ cup of water. Spoon crosses over the buns and transfer to the oven to bake for ten minutes. Reduce heat to 150°C, rotate the pan and bake for a further 15 minutes.

Remove from the oven and allow to rest for five minutes before serving, slathered in a shit tonne of butter.

 

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Pie-an Ziering

Donna Martin graduates, Main, Party Food, Pie, Snack

Like David Silver / B.A.G., poor Steve Sanders / Ian Ziering was not the guy you had plastered over your wall, but like a fine wine that man aged into the beautiful Chippendale / shark slayer that I am lucky enough to call my friend.

While I obviously tried to woo Ian countless times on the set of 90210, our relationship never became a fully fledged affair which, I hate to admit, did wonders for our relationship. That being said, that realisation won’t stop my lecherous behaviour with my beautiful friends – sorry Skarsy!

Despite what some members of the D-list would have you believe, Ian is an absolute sweetheart and is every bit as kind and determined as the national treasure he portrays in the Sharknado franchise.

I first met Ian in the late 80s when he was auditioning for a guest stint on Married … with Children before the ugliness of my own creating. Knowing that he had the perfect combination of confidence, charm and uniqueness, I snatched him away from the show and gave him the star making role of S squared.

Give the runaway success of the critical maligned Sharknado masterpieces, Ian has been super busy … and sadly thanks to my ongoing feud with slash the restraining order Tara Reid has out against me, I cannot visit him on set. Thankfully he was able to drop by despite of his busy shark dropping schedule to celebrate the pop culture anniversary to trigger Annelie’s memory.

Obviously that calls for my Pie-an Ziering.

 

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Pies are in my top fifteen comfort food – probably sitting at around fourth. Add in two of my other faves, cheese and bacon, and you’ve got yourself a party worthy of Steve Sanders / a Chippendale / a shark slayer / someone that feuds with Brandi Glanville.

While most cheese and bacon pies are something you devour with equal parts shame and joy, these babies, with their salt streaky bacon and sharp blue cheese bring you no shame and are just so damn good.

They are also a little bit posh. Like Sanders Manor or stripping in Vegas – enjoy!

 

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Pie-an Ziering
Makes: 8.

Ingredients
2 tbsp oil
1 brown onion, diced
2 cloves garlic, crushed
1 stick of celery, finely chopped
1 carrot, grated
600g beef mince
6 rashers streaky bacon, diced
2 tbsp plain flour
400g canned crushed tomatoes
1 cup beef stock
2 tbsp tomato paste
2 tbsp worcestershire sauce
125g soft blue cheese
2 sheets shortcrust pastry
2 sheet puff pastry
1 egg

Method
Heat the oil in a large pan, over medium-high heat. When as hot as Ian’s Vegas outfit, reduce the heat and add the onions and garlic and sweat for a couple of minutes. When they are fragrant and translucent, add the celery, carrot, beef and bacon, stirring to break up the mince as it starts to brown.

When the meat is cooked, add the flour and give a good stir. Then add the tomatoes, stock, tomato paste and worcestershire sauce, stir and simmer half-covered for about 20 minutes, stirring a couple of times.

Remove from the heat and allow to cool for an hour or two.

Preheat oven to 180°C and remove the pastry from the freezer (I was lazy and there is no shame – puff is a total bitch) to defrost.

When the pastry is ready, divide each sheet into four equal square. Press the shortcrust into individual pie moulds (about the size of the circumference of a fist … probably should have mentioned that sooner). Spoon the mixture equally amongst the lined moulds, crumble the blue cheese evenly over the top and fold over any shortcrust excess. Top with the squares of puff, pressing at the edges to seal the pie and crimp any excess pastry around the edges. I mean, why waste it?

Whisk the egg in a mug and brush the tops of the pies. Give them a stab in the top for steam to escape, place the pie moulds on a lined baking tray (simply for ease of getting them in and out of the oven) and bake for 20 minutes, or until golden and crisp.

Devour. Surprisingly, I advise avoiding tommy sauce. That blue cheese is glorious!

Obviously I strongly encourage mash.

 

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Brian Austin Green Curry

Donna Martin graduates, Main, Vegetarian

Like David Silver, Brian Austin Green is an under-appreciated talent in the Hills. I mean, who else married Megan Fox slashed worked with the future Cersei Lannister (a character who I continue to argue is a product of the patriarchal society in which she lives/is a feminist icon)?

I first met Bri in the 80s when we both worked on Knot’s Landing and joined Nicolette Sheridan’s entourage of young, brunette male cheerleaders. I was working as a writer/fight choreographer at the time and I was blown away by his immense … talent.

Again, I don’t mean to gloat … but as you probably guessed, I also got Bri the job at Bev Hills. Realistically, I think I am going to have to sue the estate of Aaron Spelling for unpaid wages as I was single-handedly responsible for casting all of the teenagers!

As you should be aware, Bri has been going through quite the difficult time with separating from Meg Fox but thankfully they had some exciting news that we were able to celebrate (while he attempted to help me get Annelie’s memory back) – yes, I’m going to be godfather to another Austin Green Fox spawn!

FYI my obnoxious Instagram is coming – game on Swifty!

It was such an honour to once again be asked to provide spiritual and moral guidance to one of his children (Vanessa Marcil blocked me taking on the role to his first child). And what better way to celebrating an upcoming birth slash militant support, than a Brian Austin Green Curry?

 

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I decided during my yogi dietician phase that vegetarianism was best for Bri – whether he is or not, I don’t care. Either way, whenever we catch-up I ensure that I’m serving up solely vegetarian meals to not let slip that I was strung out on bath salts during that phase of my life.

Thankfully this curry is so delicious, even a staunch meat eater (and who doesn’t love to eat some meat) would fall for its charms. The sweet pumpkin and coconut combination works perfectly with the kick of the curry, provided a delicate dish that hits all the right places. I know it goes without saying, but just like Bri!

Enjoy!

 

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Brian Austin Green Curry
Serves: 4.

Ingredients
1 tbsp coconut oil
300g firm tofu, drained and thickly sliced
270ml coconut milk
½ cup water
3 tbsp green curry paste
700g kent pumpkin, deseeded and cut into large pieces
250g beans, topped and halved
3 tbsp muscovado sugar
juice of a fresh lime
brown rice, to serve
fresh coriander leaves, to serve
roasted cashews, roughly chopped, to serve

Method
Heat the oil in a large frying pan over medium heat. When as hot as the handle on the door when Kelly and misc D-character-to-horribly-disfigure got stuck in the bathroom during a fire at a house party, add the tofu and cook for a couple of minutes until golden. Remove to a plate.

Add the curry paste and the coconut milk, stirring, and cook for a minute or two. Add the pumpkin and the water and give a good stir to combine. Reduce the heat, cover and cook for about 10 minutes, or until the pumpkin is tender.

Stir through the beans and sugar, cover and cook for a further couple of minutes, until they are bright, crisp and perfectly cooked.

Remove from the heat and stir through the tofu and lime juice, season and allow to rest for a couple of minutes.

Serve on a bed of rice and garnish with coriander and cashews.

 

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Pasta alla Jenovese Garth

Donna Martin graduates, Main, Pasta

I know you’re never meant to have favourite children, but Kelly Taylor / Jennie Garth is mine. Oh, FYI I am the Mrs Garrett of the 90210-ers.

I mean sure, Torz grew up with a wrapping room, Luke is hot, Jace is dreamy, Ian was a stripper, BAG bagged himself Megan Fox, Gabrielle Cataractis was 100 and you should respect your elders and Shannen Doherty would kick the shit out of me for saying it, but Jennie was always the one I related to the best.

I first connected with her in the late 80s when we both auditioned for Saved by the Bell. While I nailed (the chemistry test with) Mark-Paul Gosselaar, Jen and I were bonded after being robbed by Tiffy T for the role of Kelly Kapowski.

Seeing the bright talent she was, I contacted Azzy and asked him to create a better Kelly on his then in development show 90210. Again, you’re welcome. For those keeping score this is two from two stars I recruited to the show. I don’t mean to blow my own trumpet, but I was very skilled at being Azzy’s right hand … but again, I’ve digressed and I don’t want to make things smutty.

Jen and I were as thick as thieves on set – some say she felt like she owed me, others that I threatened her into joining my squad like a 90s T-Swiz – and she always had my back when Annelie and I were feuding / throwing acid at each other.

It has been a busy few years for Jen and I, so we haven’t been able to catch-up as often as we like. Can you believe I haven’t seen her since her wedding last year … where I was Maid of Honour?

We spent the catch-up chatting and giggling like school girls and completely forgot that we were meant to be sharing the graduation of Donna Martin to trigger Annelie’s memory. Maybe she is never meant to get it back? I don’t know. All I know is that my Pasta alla Jenovese Garth makes everything feel ok.

 

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This meal is the perfect balance of fresh and hearty … and fits in with the strange dietary requirements of a toddler – EVERYTHING MUST BE THE ONE COLOUR. Or maybe that is just my nieces and nephews? I’ve been too successful with my Diva coaching, shantay you stay in my heart kids.

I’ve digressed.

The lemon and basil work together to make the veggies sing. And then add cheese? You know I’m in heaven.

Enjoy!

 

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Pasta alla Jenovese Garth
Serves: 4.

Ingredients
¼ – ⅓ cup Toni Basil Pesto (you can replace parmesan for pecorino)
200g cream delight potatoes
500g tagliatelle
1 big handful fine green beans, topped, tailed and halved
100g pecorino cheese, grated
basil leaves

Method
Bring a large pan of water to the boil.

Thinly slice the potatoes in half and then into very thin half-moons – as Jackie Taylor, I assume, would tell you, thin is in.

Add some salt to the boiling water and add the pasta, cooking as per packing instructions.

When there is about three minutes left, add the beans and potatoes and cook until the pasta is al dente and the veggies are cooked … but still have a bit of bite. Drain, reserving a little of the cooking water.

Return the pasta and veggies to the pan, off the heat, and stir through the pesto. If the pasta is too claggy, stir through some of the cooking water to loosen the sauce. Season to taste, serve and top with pecorino and any extra basil leaves.

You can also trade out the beans with halved brussels sprouts and add a whack of dried chilli if you want. It tastes pretty amazing, FYI.

 

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+.