Ricotta

Biminestrone Bon Boulash

Main, RuPaul's Drag Race UK, RuPaul’s Drag Race UK 2, Soup, TV, TV Recap, Vegetarian

Previously on RuPaul’s Drag Race UK the top four slayed their final challenge before Ru decided to add one final bit of messiness to the proceedings and eliminated Ellie without a shot at the crown. With that, the newly minted top three took their places on the mainstage and turned out another epic performance as they lip synced for the crown. Despite Tayce obviously slaying from start to finish, however, that was as far as her superior lip syncing skills would take her as she finished as co-runner-up of the season.

Co-runner-up with Bimini, proving to be the gaggiest gag of all the seasons as Lawrence took the crown home to Scotland instead.

By the time Bimini found me backstage, following the sound of my heartbroken tears, I clung to her for dear life, disappointed that her epic run wasn’t rewarded with a crown. She tried to sooth me with assurances that proving herself was more than enough of a win and reminded me I should be as happy for Lawrence as she was.

And well, I am – particularly given you could argue that COVID really killed her momentum and things could have played out if they didn’t have a seven month pause – though that doesn’t take away from the fact Bimini was iconic. And well, if she doesn’t win the first UK All Stars, I will riot.

I have been a friend for Bims for close to a decade now, meeting while studying journalism together so it was so wonderful to see her shine and grow throughout the competition. And while it isn’t the crown that she deserves, a piping hot bowl of Biminestrone Bon Boulash is a close second.

Warming and hearty, this play on Nigella’s green minestrone is delicious. And more importantly, easily converted into a vegan option for our vegan queen. Sweet and fresh, it is the perfect trans-seasonal freshness to get you ready for soup season.

Enjoy!

Biminestrone Bon Boulash
Serves: 8.

Ingredients
3 tbsp garlic oil
1 tsp dried thyme
2 leeks, halved lengthwise and thinly sliced
1 potato, diced
1 celery stalk, finely sliced
3 cups frozen peas
a handful of green beans, trimmed and cut into short lengths
2 zucchinis, half-peeled and diced
1L vegetable stock
salt and pepper, to taste
a handful fresh basil leaves
2 tbsp parmesan cheese, grated (or a vegan substitute)
800g canned cannellini beans, drained and rinsed
500g spinach and ricotta tortellini (or a vegan substitute)

Method
Heat the oil in a large pot over medium heat and cook the thyme until fragrant. Add the leek, potato and celery, and sweat for about five minutes. Stir in the peas and beans, followed by the zucchini and stock. Pop on a lid, bring to the boil and leave to simmer for about 10 minutes, or until the potato is cooked through. Season to taste.

Take out about 2 cups of vegetables and a little liquid and blitz in a blender with the basil and parmesan – being careful to avoid the steam blowing off the lid – and return to the pan alongside the beans and tortellini. Bring back to the boil and cook until the pasta is tender.

Remove from the heat and leave to rest for ten minutes or so before devouring, while manifesting a crown in Bimini’s near future.


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Stuffed Shelly Long Bake

Emmy Gold, Emmy Gold: Golden Family, Main, Pasta

After spending the last few days catching up with the current shining stars of television – hey there current nominee Christina Applegate, and rising stars Riz and Tatiana! – I decided Emmy Gold: Golden Family needed some gravitas in the form of some TV royalty. So I picked up the phone and invited myself over to celebrate Shelley ma’ fuckin’ Long.

While yes, she is still working hard with killer runs on Modern Family and less recently – and my favourite – playing Carol Brady in The Brady Bunch movies, her Emmy winning turn as Diane in Cheers is truly the stuff of TV legend.

I mean, her and zaddy Ted Danson’s will-they-won’t-they romance is enough to flood my basement even now.

Obviously Shell was honoured to finally get the call up to appear on this patch of cyberspace and introduce herself to a new audience. While our relationship started out quite rocky thanks to the meddling ways of the morally corrupt Kelsey Grammer, Rhea Perlman – the saint that she is – was able to sit us down, make us see sense and finally end our feud in 1987 before Shelley departed Cheers.

Did I mention I was a featured barfly in Cheers? Because I was.

Anyway, given she starred in one of the most iconic comedies of all time, I got her to help me run the odds for Outstanding Comedy Series, hoping that this category provides a well-deserved surprise slash great return on gambling investment. While Veep, Barry, The Marvelous Mrs. Maisel and Fleabag are generating the most chatter to take out the win, this is the category that I could honestly make a case for every nominee taking it out. Russian Doll was bold and moving, The Good Place is the greatest exploration of morality ever committed to screen and Schitt’s Creek is a remarkable show filled with hope and joy.

While my heart wants Schit’s Creek to take it out and Shelley thinks The Good Place deserves it, I think it will go to Fleabag. But given Schitt’s has the worst odds, am betting it all on them for a good return on investment. While Shelley tried to suggest I go for a safer bet, I didn’t listen and drowned out her wise words by smashing a big Stuffed Shelly Long Bake.

 

 

There is nothing better than pasta … except kitsch foods, so using that logic, this baby is the holy grail. Large shell pasta bake full of rich, creamy spinach and cheese floating through a sea of spicy tomato sauce like the SS Noms? Sign me up.

Enjoy!

 

 

Stuffed Shelly Long Bake
Serves: 6.

Ingredients
300g jumbo pasta shells, cooked per packet instructions
olive oil
4 garlic cloves, minced
1 onion, diced
250g spinach, roughly chopped
500g ricotta cheese
1 cup mozzarella cheese
½ cup Parmesan cheese, grated
1 egg, lightly whisked
a small handful fresh basil, roughly chopped
salt and pepper, to taste
2 cups marinara sauce
1 tbsp chilli flakes

Method
Preheat oven to 180C.

Heat a good lug of olive oil in a skillet and sweat the onion and garlic for five minutes, or until soft and sweet. Add the spinach, remove from heat and cook, stirring for a minute or so, or until the residual heat has wilted the spinach. Transfer to a bowl and allow to cool.

Once the onion, garlic and spinach are pretty much tepid, add the ricotta, mozzarella, parmesan, egg, basil and a good whack of salt and pepper, and stir to combine.

To assemble, pour marinara sauce in the bottom of a baking dish and stir through the chilli flakes. Stuff each shell with the cheese mixture and place randomly in the baking dish. Repeat the process until the pasta and/or cheese is all used up.

Dot with any remaining cheese mixture, sprinkle with a little extra parmesan and transfer to the oven to bake for 30 minutes. Or until gloopy and glorious.

Leave to rest for five minutes before serving and devouring. Triumphantly like an icon.

 

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Florgeres Welch

Baking, Dessert, Snack, Sweets

I know it is stupid and I sound so whiny – I am a diva, so like Britney, leave me alone – but damn did I need this time with Florence to perk myself back up – sorry, raise – and focus on what is important in life.

I mean, as soon as Florence got off the plane and held me in her arms it was like happiness hit me like a train on the track.

It should really come as no surprise to me, given we’ve known each other since attending Thomas’s London Day School as young kids. Fun fact: I was the one that suggested Kathy and Will send my godson George there.

While it has been a few years since we’ve had the time to catch-up, it felt like not a day had gone by since our last date. We laughed – even about the fact I was outside her door for Grammy Gold before realising she is just a nominee – we cried and she cheered me the fuck up over a big plate of my Florgeres Welch.

 

 

Crunchy on the outside, delicate and creamy on the inside, these sweet cigars are the perfect treat to bring people together and turn around your mood. Am I putting too much power into food? Sure. But what else am I meant to do?

Enjoy!

 

 

Florgeres Welch
Serves: 6.

Ingredients
125g cream cheese, softened
250g ricotta
250g cottage cheese
2 tbsp raw caster sugar
1 tsp honey
1 tsp ground cinnamon, plus extra for sprinklin’
24 sheets filo pastry
unsalted butter, melted

Method
Preheat oven to 180C.

Blitz the cheeses, caster sugar and cinnamon in a blender or stand mixer until well combined.

Place a sheet of filo on the bench, brush with some butter and top with a second slice of filo. More butter, more filo, more butter and a fourth and final piece of filo.

Cut the filo tower into quarters and spoon 1 tbsp of filling along the short edge. Roll over to just cover the filling, fold in the edges and then continue rolling to form a small cigar, brush with butter and place on a lined baking sheet. Repeat the process until the four are done. Then repeat the process with the remaining filo.

Transfer to the oven to bake for ten minutes, or until golden and crispy. Devour immediately, sprinkled with some cinnamon.

 

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Lemon Chrisotta Daughertynuts

Baking, Dessert, Snack, Survivor, Survivor: Vanuatu - Islands of Fire, Sweets

Another week, another painful wait for a cast announcement. I mean, since the season has already been filmed – not to mention my ability to time travel – I’m totally all over the cast of Edge of Extinction, I feel bad that you’re not in the know. And I can’t give you my sassy hot takes.

I will tease the fact there are three guys, all of whom I love, that I can not tell apart.

A lack of cast however will still not deter me from counting down – and trying to push through my concerns slash the general negative sentiment – to the upcoming season however, so I called my dear friend Chris Daugherty to drop by.

And hot damn, I just realised that this year’s countdown features dates with victors from controversial or low-rated seasons?!

Anyway despite an apparent dislike for Vanuatu as a whole, it is up there with one of the best turnarounds by a winner. Chris went from potentially being the first boot to find himself the last man standing at the final seven before joining with three other outcasts to take control of the game, slaying his biggest threats and taking out victory.

While I was rooting for Eliza when it aired – who I really need to catch one day soon – since she was young and scrappy and I was a teen, there is no denying that Chris deserved victory after overcoming seemingly insurmountable odds.

With that, I finally told him that I was proud of the game he played, asked him to help me figure out a way to identify the three identical strangers of Edge of Extinction and smashed a few Lemon Chrisotta Daughertynuts.

 

 

You know how much I love a creamy filled bun, and these babies sure don’t disappoint. Pillowy dough, tart lemony cheese and a sweet and sour crust? I’m in heaven.

Enjoy!

 

 

Lemon Chrisotta Daughertynuts
Serves: 24.

Ingredients
750g flour
150g raw caster sugar, plus ¼ cup for filling
7g dried yeast
1 cup lukewarm milk
⅓ cup buttermilk
3 eggs, at room temperature
30g melted butter, plus extra to coat the ‘nuts
250g ricotta
3 lemons
1 cup caster sugar

Method
Combine flour, 150g raw caster sugar and yeast in the bowl of a stand mixer. Using the dough hook, stir in the milk, buttermilk, 2 eggs, and 30g of melted butter. Attach the hook and knead for five minutes, or until smooth and elastic. Transfer to an oiled bowl, cover and leave to prove for two hours.

When proving is half an hour from being done, blitz the ricotta with the remaining egg and the juice and zest of two lemons. Chill in a bowl until you’re ready to go.

Preheat oven to 180C.

Knock back the dough, turn onto a lightly floured surface and roll to 3mm thick. Cut into 24 rounds and place a dollop of the ricotta mixture in the centre of each. Fold to enclose, roll into balls and place on a lined baking sheet. Repeat until done, cover and leave to prove for a further hour. Once puffed, transfer to the oven to bake for 10 minutes.

While they’re baking, combine the regular caster sugar with the zest of the remaining lemon.

While the doughnuts are still hot, dip in the butter and toss through the lemon sugar. Then devour.

 

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Novak Gnoccovich

Main, Pasta, Vegetarian

Oh my goodness, Novie is just the sweetest damn thing in the world.

He ran into my arms at the secret security exit of Brisbane Airport – the one made famous by Schapelle Corby, FYI – and said, “I’m so glad you invited me to appear on your anthropological study! I feel like time spent with you will be what pushes me to another grand slam victory.”

I mean, come on. That is adorable and brings a tear to my cold dead heart.

I’ve known Novak for years, meeting in 2005 at the Australian Open. As you know, I am well respected in the tennis community and I was on hand to offer unsolicited advice to people that lost their matches. To help them be better, you know?

While most people balked at my advice and labelled it useless, ill conceived and offensive, Novak appreciated my efforts and we became the best of friends. Well second-best of friends, because Rog.

Nov hasn’t had the best run at the last couple of Opens so was excited by the prospect of my magic touch helping him to glory and hand him the Male Singles record outright. And given how magical my Novak Gnoccovich is, I have a good feeling he’ll be taking out the win.

 

 

Earthy mushrooms and delicate gnocchi bathed in a rich creamy sauce … and THEN covered by a tonne of parmesan and cut by lemon juice. It is heaven. HEAVEN I tell you!

Enjoy!

 

 

Novak Gnoccovich
Serves: 4.

Ingredients
3 tbsp butter
500g mushrooms, sliced
2 tbsp flour
2 cups chicken stock
½ cup ricotta
1 lemon, zested and juiced
1 tbsp sage, roughly chopped
1 tbsp chilli flakes
500g fresh gnocchi
parmesan, to garnish

Method
Heat a tablespoon of butter in a large saucepan over medium heat. Once melted, add the mushrooms and cook stirring occasionally for ten minutes or so, or until the liquid has all absorbed. Add the remaining butter and flour and cook for a minute, or until it has lost its flouriness.

Remove from the heat and slowly stir through the chicken stock. Return to heat and bring to the boil, before reducing heat to low and simmering for ten minutes. Add the ricotta, lemon zest and juice, sage and chilli, and cook for a further five minutes.

At this point, cook the gnocchi as per the packet instructions or recipe. Once done, drain and add to the creamy sauce. Serve immediately and top with a generous handful of parmesan.

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.

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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Joy Beharsagna

Main, Pasta

It was actually my dear friend Joy that reached out to me about dropping by for this week’s date. She had noticed that I dropped off the face of the earth but the google alert featuring my name, rehab, prison and scandal hadn’t pinged, so she was extremely concerned about my welfare.

When I turned my phone back on after a ten minute digital detox, I discovered one to two frantic voice-to-texts that read, ‘Bern. Place chamomile me has been as chew grits kiss. Lava Jay’. After an hour abusing Siri, I deduced that it was Joy and decided to pick up the phone and see what was up.

Her concern for me was up, obvi, and that is why I love her.

I’ve known Joy for years after meeting on the set of Manhattan Murder Mystery in ‘92. I delivering Diane her daily filming steak when I literally bumped into her, in a rom-com fashion. We bantered about the accident, our acerbic wits instantly bonded us and we’ve been the best of friends ever since. To the point where I put her name forward as a potential co-host of The View when Babs refused to hire me in drag as Angela Merkin.

She and I spent the afternoon chatting, laughing and taking a little time to enjoy the view, before sitting down to smash a big old Joy Beharsagna … and watch Australian Survivor, obvi. Honestly, did you really think I was going to make anything else?

 

 

Obviously this is Queen Joy’s famous recipe with the name smooshed into hers. But when I’m making my triumphant comeback to cyberspace, why should I get creative when Joy has already created something of perfection. Sweet and spicy sausage, a whack of herbs and the majesty of ricotta – if you haven’t tried Joy’s lasagna, you’re not living.

 

Enjoy!

 

 

Joy Beharsagna
Serves: 4-6.

Ingredients
375g fresh lasagna sheets … or Alan Pastarkin, if you dare
2 onions, diced
4 garlic cloves, minced
750g Italian sausage, removed from skins
olive oil
800g crushed tomatoes
¼ cup tomato paste
2 cups passata
¼ cup oregano, roughly chopped
½ cup basil, roughly chopped
2 tsp kosher salt
¾ tsp pepper
500g ricotta cheese
1 ¼ cup parmesan cheese, grated
500g mozzarella cheese, grated
1 egg
¼ cup flat-leaf parsley, roughly chopped

Method
Preheat the oven to 180C.

Heat a lug of olive oil in a large skillet and cook the onion over low heat until translucent. Add the garlic and cook for a further minute before bringing the heat up to medium, adding the sausage and cooking, breaking it up with a wooden spoon, for 10 or so.

Once the meat is no longer pink, add the tomatoes, passata, paste oregano, basil, salt and pepper and cook for twenty minutes or so.

While the sauce is simmering, combine the ricotta, a cup of parmesan, mozzarella, egg, parsley and a good whack of salt and pepper.

To assemble, spread a third of the mixture in the bottom of a large baking dish. Layer a couple of sheets of pasta over the top and spread over half the cheese sauce. Top with another third of the meat, some pasta and a the remaining cheese sauce. Pour over the remaining sauce, top with some parmesan and transfer to the oven to bake for half an hour or so, or until bubbly and crisp.

Devour. Preferably with Karlic Lagerbread.

 

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