Vanilla

Sundae Burquest

Dessert, Snack, Survivor: Millennials vs. Gen X, Sweets, TV Recap

Previously on the first half of the double tribal episode of Survivor – that doesn’t have a nice ring to it, does it – Will continued to try and play the middle but was sadly mowed down by Adam and his new alliance.

Back at camp Jay lamented the loss of yet another ally but reaffirmed the fact that he is a scrappy underdog and would persevere. He and Adam then connected to discuss their extremely toxic relationship and working together … while Adam vowed to take him out ASAP.

Once again, Jiffy didn’t want my mind drifting to Ken so appeared for the next immunity challenge – which looks as fun as Ken’s glorious torso – where they had to solve a puzzle while their balls were in play on an island pinball contraption.

Let’s be honest, all I heard was ball play and my mind wandered to Ken … who took out immunity with the help of Adam who wanted to guarantee neither David or Jay would get it.

How pretty did Kengel look while Jeff gave him the immunity necklace?

The tribe arrived back at camp Ken and David then went off for firewood while Jay sulked that Ken only won immunity thanks to Adam’s help, forcing Adam to admit that he wanted to block David – and not both David and Jay – winning immunity.

With David out of earshot Jay tried to rally the rest of the tribe to boot David, while David and Ken plotted to get rid of Jay. Hannah then arrived to assist with this highly scientific number crunching and brought up the idea of getting rid of non-entity Sunday, who I had honestly forgot was still here this episode.

#JusticeForPurpleSunday.

Adam then joined Ken and Hannah to discuss splitting the votes between Jay and David, to flush Jay’s idol and getting rid of a threat. While the tribe scrambled around the beach trying to decide on a plan, Adam approached Jay to let him know that he had to play his idol tonight. He then confided in Jay about his mother and they both broke down on the hammock in tears and it was heartbreaking.

I’m not sure how much else happened before tribal, on account of tears, but Hannah gave one last push to Adam to get rid of non-threat Sunday.

At tribal David said they were at the point where you have to rely on your friends in the game, while Jay lamented that all of his were now gone. Thankfully Jay is smarter than he is given credit for and pointed out that being a free agent that is a challenge threat is better than keeping a challenge threat that has allies … which only really works when Ken doesn’t have immunity.

Jeff posed the question of whether the tribe was planning on keeping final tribal goats – aka Sunday, I assume – or whether they were targeting them … which sadly ended up being a leading question as she found her way out of the game following Jay’s redundant idol play, dang it.

Sadly justice for Sunday will have to wait.

I first met Sunday – and I feel extremely awful (I know, I have feelings?!) about it – while running a religious scam. I was trying to use people’s beliefs for money and met Sunday at a religious retreat where I was recruiting. Thankfully Sunday’s beautiful soul – not that you’d know given her lack of visibility on the show – stopped me from being so hate filled and manipulative and showed me how to respect people’s beliefs rather than use them for my financial gain.

Obviously her kind, motivational nature earnt her a delicious Sundae Burquest after becoming the fourteenth boot.

 

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Comforting, fulfilling and oh-so-sweet, this Sundae is exactly like its namesake … not that you’d know, given her edit. Enjoy!

 

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Sundae Burquest
Serves: 4.

Ingredients
½ cup golden syrup
⅓ cup muscovado sugar
¼ cup cocoa powder
¼ tsp sea salt
2 tbsp unsalted butter
⅔ cup double cream
175g dark chocolate, chopped
1 tsp vanilla extract
strawberry ice cream (maybe check back in a week), for eatin’
slivered almonds, to serve
maraschino cherries, to serve

Method
Whisk the golden syrup, sugar, cocoa, sea salt, double cream and butter in a large saucepan over low heat until it is all melted and combined.

Remove from heat and whisk through the chocolate  and vanilla until combined. Remove from heat and get down, to business … like I dream Kengel will say to me. One day. Oh, did I mention we just made chocolate sauce? We did

Generously scoop out some ice cream in a bowl. Top with some of the aforementioned chocolate sauce. Then some almonds. Then top with some maraschino cherries.

Then devour.

 

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Melissa McPumpkin-Pecanthy Pie

Baking, Dessert, Oy with the turkeys already!

It is without a doubt that my dear friend Mel has had the most stratospheric rise since Gilmore Girls tragically came to an end.

I mean yes Loz had Parenthood, Ed now lives on in our heart, Yanic opened a spin studio, Scott appeared on 90210 (he is definitely her closest competition), Kelly had Bunheads, Keiko guested on Shameless and Liza is getting away with murder, but Mel was nominated for a damn Oscar so it is no competition.

As you can probably guess, I played a huge role in Mel landing the role after Alex had to vacate after the pilot. We had met at one of her cousin Jen’s parties and quickly became friends because we are hilarious, charming and are both future Oscar winners. Obviously only I knew that at the time.

Given Mel has been super busy – so busy she almost missed out on filming the revival … although I’m gutted the scandal wasn’t all an elaborate lie to hide her involvement – we haven’t been able to see each other as often as we would like.

Oh and there was that little fight we had when she wouldn’t let me on the set of Ghostbusters due to “making Chris uncomfortable.”

Thankfully, the holidays cure all and allowed us to heal the wounds, celebrate the revival and more importantly take some time to remember why we are such damn good friends. Obviously all of those things require splitting a delightful Melissa McPecanthy-Pumpkin Pie.

 

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So you know that awkward moment when you buy all the ingredients to make a Pecan Pie only to remember that AJ McLean vowed to disown you if you ever made one for someone more famous than he? Well this little festive gang-bang is sure to act as a perfect loophole.

Plus … the only thing better than a pumpkin or pecan pie, is a pecan-pumpkin pie. Just don’t tell Vandy.

Enjoy!

 

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Melissa McPecanthy-Pumpkin Pie
Serves: 8.

Ingredients
Pastry
125g unsalted butter, cold and diced
225g flour
2 tbsp cocoa powder
pinch of salt
1 ½ tsp icing sugar
1 tsp vanilla extract
60ml cold water
Filling
250g pecans
1 cup pumpkin puree
340g muscovado sugar
generous pinch of salt
1 tsp cinnamon
70g unsalted butter
1 ½ tsp vanilla extract
115ml cream
6 eggs

Method
Combine the flour, cocoa, salt and icing sugar in a bowl before adding the butter and pressing with your fingers until the dough resembles wet dirt – not sand due to the cocoa, obvs. Mix in the vanilla extract and water, bit by bit, until the smooth dough just comes together.

Shape the dough into a disc, wrap in cling and refrigerate for an hour.

Preheat oven to 180°C, spread the pecans over a lined baking sheet and cook for ten minutes while the oven is coming to temperature. Remove and allow to cool.

Combine the puree, sugar, salt, cinnamon, butter and vanilla in a large saucepan over low heat and whisk until combined, butter melted and sugar dissolved. Remove from the heat, whisk in the cream and allow to cool for about ten minutes. Once cool, whisk the eggs through, one at a time, whisking to combine after each addition.

Get the dough out of the fridge and roll-out between two pieces of baking paper until it is 3-5mm. Press the dough into a 26cm pie dish, trim the edges, line with baking paper, fill with baking weights  and blind bake for about fifteen minutes. Remove the weights/paper and bake for a further five minutes. Remove from the oven and rest for about ten minutes.

While the crust is settling, add the pecans to the filling, stir thoroughly and add to the crust. Smooth out the top and bake for about 45 minutes, or until set and browned.

Remove from the oven, allow to cool for about half an hour and devour with ice cream.

 

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Riza Weil Pudding

Dessert, Oy with the turkeys already!, Snack, Sweets

If I ever got involved in hardcore, life-enveloping BDSM akin to 50 Shades of Beige it would come down to the beautiful aggression of Paris Geller and that all comes down to the wonderful performance of my dear friend Liza Weil in the role.

While ASP based Luke’s cantankerous spirit on me, she blessed Paris with most of my (at time terrifying) other qualities and when it came time to cast the role I knew that Liza was the only one we should cast.

I first met Liz when she guested on The Adventures of Pete and Pete where I was working to get both Pete’s recast to sexier gingers to help launch the Red Hot Project years earlier. While I was unsuccessful and sadly can’t lay claim to the thirst inducing calendars, I did gain a lifetime friend and punishing life coach in the form of Liza.

After all is said and one with the Thanksgiving mainstage, you need something a little sweet to fill that remaining gap in your stomach to ensure you’re adequately engorged … which again, is exactly how I would describe Paris.

You know she is too much, you know it will be punishing but you stick with her anyway as that is what makes life great. Coincidentally my Riza Weil Pudding also makes life great.

 

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Creamy, sweet and spicy, it is everything you need to tide you over before dessert.

Oh … you thought this was dessert? No my dears, no.

No. This is dessert entree – enjoy!

 

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Riza Weil Pudding
Serves: 4-6.

Ingredients
¾ cup uncooked white rice (for creamier pudding use short or medium grain rice)
2 cups milk, divided
⅓ cup raw caster sugar
1 tsp cinnamon
⅔ cup raisins
2 apples, peeled cored and diced
1 egg, beaten
1 tbsp butter
½ tsp vanilla extract

Method
Bring 1 ½ cups water to boil in a large saucepan. When bubbling away, add in the rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain.

Place the drained rice into a fresh, large saucepan with 1 ½ cups of milk, the sugar, cinnamon, apple, raisin and a pinch of salt and cook over medium heat for fifteen minutes.

Whisk the remaining milk and egg together, stir into the mixture and cook for a couple of minutes.

Remove from the heat and stir through butter and vanilla, serve immediately and devour.

 

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Jack McGraveyard

Baking, Cake, Dessert, Halloween, Side, Snack, Sweets, Werewolf Bar Mitzvah

As you would have picked up by now, I have long been a support and inspiration to Teens over the years. None more so than when creating / fleshing out the life and times of one Kenneth Parcell aka my dear Jack McBrayer’s opus.

I first met Jack in the late 90s while he was attending the University of Evansville where I was lecturing in Theatre Administration. Shockingly, this was the one time I was actually qualified to teach what I was hired to do.

Jack always had an overabundance of talent, so I took him under my wing and mentored him to greatness. More importantly, since this is the one job I haven’t been run out of due to a scandalo, we have always remained close. After he graduated, I quickly convinced him to take up improv, got him a job at Second City and the rest, as they say, is history.

Or HERstory.

When Teens was developing 30 Rock, she was having trouble coming up with the Kenneth character so I regaled her with tales of my dear Jack and she developed the role with him in mind.

Obviously the whole Kenneth as an immortal being thing was inspired by my own apparent immortality – she thinks my time-travel is actually a sign of my own immortality – and the character of Hazel was based on my own horrid ways.

Jack has been busy lately, what with also starring in a modern Disney icon Wreck-It Ralph and its upcoming sequel, so we haven’t had much time to catch-up. Thankfully he was eager to clear his schedule for the Werewolf Bar Mitzvah and to split a big ole Jack McGraveyard.

 

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Full disclosure – let’s pretend you haven’t noticed before, ok – presentation / themed edible situations are not my forte … but when they taste this good, you should just look past that.

With a brownie base as black as a lost soul, littered with walnut brains and rotten (cranberry) flesh and topped with a cream cheese grass, this is a graveyard that will make you happy.

Plus, Trump has a tombstone … that counts for something, right?

Enjoy!

 

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Jack McGraveyard
Serves: 6-8.

Ingredients
225g dark chocolate
225g butter
2 tsp vanilla extract
¼ cup fresh coffee
200g raw caster sugar
3 large eggs, whisked
150g almond meal
100g walnuts, chopped
100g craisins, chopped
½ cup icing sugar
1 tsp milk
black food colouring
4 oval biscuits
250g cream cheese
1 tbsp double dream
green food colouring
extra 100g chocolate, melted, for decorating – I used a combination

Method
Preheat oven to 170°C.

In a large saucepan over low heat, melt the butter and chocolate together. Remove from the heat, mix in the vanilla, coffee and sugar, and allow to cool slightly.

Once it has had time to chill, beat in the eggs, almond meal, walnuts and craisins. Transfer to a lined, square baking tin and bake for 20-30 minutes, or until set but still a little gooey. Allow to cool completely.

While the brownies are cooling, combine half the icing sugar and milk in a small bowl with a drop of black food icing to make your tombstone lacquer. Dip the oval biscuits in and allow to set on a lined baking sheet, repeating a couple of times to build up the layers – clearly it was too hot for it to set properly in my house.

Meanwhile beat the cream cheese, remaining icing sugar and double cream in a stand mixture until smooth. Add in enough green colouring to turn it into grass, or slime, whatever you’d rather. I also added black, because spooky.

By now the brownie should be adequately chilled so flip it over onto a serving plate, and dig out space for four graves. Ice around the graves, chuck in the tombstones and return the dug-out dirt to create freshly buried mounds.

Drizzle with melted chocolate, adorn your tombstones and devour. Edible glitter and other kitsch decorative things are highly encouraged – this isn’t a low-rent cemetery!

 

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Coffee El Scrowlands

Australian Survivor, Australian Survivor (2016), Baking, Dessert, Snack, Sweets, TV Recap

Previously on Australian Survivor, 24 Australians were marooned in Samoa where 21 had been voted out leading to what could be the most biege final three in Survivor history.

Thankfully I wasn’t allowed to dwell on this for very long, as we opened up on day 54 where El, Lee and Kristie were already on the way to the final immunity challenge where the producers finally did something right, and brought back fallen comrades.

While I normally love this segment – that Probsty cut from OG Survivor – this just served as another reminder of the wonderful people we could have had sitting in the final three. I mean, Des was hilariously misguided, as was Bianca, Evan never got to tell the cast about his secret career as a drama teacher, Pete … well he would have been a worse option, Barry was loveable, Tegan trained Becks, Rohan rocks a speedo and Kat is just fucking amazing.

Hell, even Andrew would have been more interesting.

Then we went through the darkest timeline where we were reminded that Craig, Phoebe, Conner and Kate were booted back-to-back-to-back-to-back, breaking more hearts than Rohan’s skimpy instagrams.

We obvs recapped the jury but given the fact I am hoping they will provide us with some entertainment later we’ll skip them, ok?

We arrived at the edge of a cliff – sadly not for a suicide pact resulting in Flick getting the title by default – for the most epically staged Hands on a Hard Idol of all time. And that includes watching Mama Kim dominate in Africa.

Before they got around to gripping the pole, JLP pulled out one final twist and whipped out the Final Three’s family. There were tears and proof that El is not the least eloquent person alive, Kristie is the only person left that knows who Richard Hatch is and Lee had major back surgery.

After getting some love, JoJo sent the Final Three over to the edge of the cliff where the tribe had to perch on small, stiff poles and grip an even thicker, harder pole – so yeah, it is completely in my element.

Sadly for the family members, it isn’t a great spectator sport – kind of like cricket, to be honest – and to make matters worse, it went for over 6 hours before El couldn’t go any further and had to be carried away, Bodyguard style (almost) by JLP.

Swoon.

With El out of the way, Kristie got to work making a deal. And by that, point blank told him to give her the challenge and cried … until he did stumble off, either from fatigue or mateship. Let’s be honest, mateship. After winning her first individual challenge, Kristie then appeared to finally snap before Lee apologised to El for ruining their shot at being Australia’s Romber.

Forgoing any form of scrambling, we then arrived at tribal council where the jury were in absolute shock and disbelief to see that Kristie had actually won the final immunity challenge. JoJo gave Lee a rundown of why he and El wouldn’t be voting tonight, before they both had an opportunity to make their case to Kristie. Obviously she gave El – who was actually playing the game – the boot, sending her into my loving arms at loser lodge.

Once again, yeah I’ve been hard on my beaut, mate El – we met in the army where she dobbed in my lewd behaviour, getting me dishonorably discharged – for making this season quite boring … but sometimes the best games are boring to watch (see: One World) and I quickly worked on forgiving her as she arrived for a commiserations cuppa and my favourite, an El Coffee Scrowland.

 

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El and I discovered this recipe on Sweet Perfection Cakes after lamenting the brutal way that – I want to say Arnott’s – removed these beauties from the shelves and ruined lives and the 90s arvo cuppa of Blend 43 my mum and I would share while waiting for my siblings to get home from school.

Yes – I snuck coffee at five, thus being so short. It really does stunt growth, yo.

Despite the fact I’ve tried to tinker with this to make it my own, it is perfection and takes you back to the joys of childhood. Arnotts, bring back my scrolls! And in the meantime, bake these – enjoy!

 

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Coffee El Scrowlands
Makes: 48.
Ingredients
3 cups plain flour, sifted
1 tsp baking powder
225g unsalted butter, softened to room temperature
1 cup muscovado sugar
1 egg, at room temperature
¼ cup small dried black currants
1 tsp vanilla bean paste
3 tsp cinnamon
1 tsp allspice
½ tsp nutmeg
½ tsp salt
375g white chocolate
few drops of red food colouring (the OG recipe called for oil colouring, but I used the generic water based and it worked a treat)

Method
Beat the butter, sugar, vanilla and spices on medium speed until light and fluffy. Reduce speed to low and mix in the egg on low speed. Remove from mixer, fold in the flour and baking powder and return to mixer on low speed until combined. The removal and folding is solely because when I don’t, I flour bomb my own kitchen.

Remove from the mixer and fold through the currants. Roll into a disc, wrap in cling and leave to rest for 30 minutes in fridge and preheat the oven to 160C.

Cut the dough into thirds and roll out between two sheets of baking paper until 5mm thick. Cut into mug sized(-ish) rounds and place on a lined cookie sheet. Repeat the process until all the dough is gone.

Using a spiral egg whisk, press into the top of each biscuit to give the scroll design. Obviously I did not have a spiral whisk so tried my best to be handy. D- for execution, B+ for effort – stay off my back, ok?

Bake for about 15 minutes, or until golden. Remove from the oven and cool on the trays for a couple of minutes before loosening and transferring to a wire rack to cool completely.

While they are cooling, melt your chocolate – double boiler, microwave, I don’t mind, do what you think it right – until smooth. Stir through a few drops of food colouring and dollop on to the centre of the biscuits when cooled.

Leave to set. Devour.

 

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Peaches Cobbler

Baking, Cake, Dessert, Sweets

As you should be aware by now, I’ve known most of my celebrity friends for a long, long time and am – not meaning to blow my own trumpet – the reason that 99% of them are even famous/successful.

My dear Merrill aka Peaches, however, is the exception.

You see, I only met Peaches in 2007 when she was playing Big Day Out. Picture it, Gold Coast, 2007 – which I literally just told you. A young, sexy ingenue was killing it on the d-floor of the Boiler Room to Shake Your Tits before collapsing to the ground due from sheer exhaustion from their dance majesty.

That young ingenue, was me.

Peaches quickly sprung into action, I assume due to her pre-fame teaching days, diving of the stage, taking me in her arms and pouring water over my head to wake me up. Side note, that inspired me to travel back in time and write slash choreograph the hit movie Flashdance.

Cutting the set short, Peaches took me backstage to recuperate and we quickly bonded over our mutual love of filthy song lyrics. The following nine years are arguably the best years of my life, as I got to experience the joy of forming such a beautiful friendship.

We both been super busy lately, what with her doing herself, appearing on the (finally) Emmy winning program Orphan Black and releasing a new album and with me, well, being busy, ok, so haven’t been able to see much of each other recently. This almost-milestone date, truly is an absolute blessing.

Now I know that this is only technically my 249th documented catch-up, but I’m just going to pretend this is my moment due to the inconsistent scheduling of Australian Survivor causing problems. Plus, I agreed to catch-up with Peaches when I thought she was going to be the magical 250th visitor, so I needed to treat the occasion like it was.

Plus, Peaches Cobbler is the ultimate party food, so why deny it?

 

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Sweet, rustic and deceptively decadent – the sweet peaches, work beautifully  with the earthy walnuts and the pillowy dough to fill your stomach, and heart, with unending joy.

Plus, you can slather it in ice cream. What is not to love – fruity nuts, dripping in a sweet, white liquid? Enjoy!

 

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Peaches Cobbler
Serves: 4-6.

Ingredients
4 cups peeled, sliced peaches
2 cups raw caster sugar, divided
½ cup water
1 tsp vanilla bean paste
100g walnuts nuts
1 cup flour
2 tsp baking powder
50g muscovado sugar
pinch of sea salt
125g unsalted butter, chilled
vanilla ice cream, to serve

Method
Preheat oven to 180°C.

Combine the sliced peaches, sugar and water in a large saucepan over medium heat and bring to the boil. Once boiling, reduce heat to low and simmer for about ten minutes, stirring occasionally. Remove from heat, stir through the vanilla paste and get cobblin’.

Blitz the walnuts in a food processor for a couple of seconds. Now you can either add all the other ingredients and blitz until the mixture resembles wet sand. Obviously I prefer the hand approach, if you do to decant the roughly blitzed walnuts to a bowl and combine with the flour, baking powder, sugar and salt. Chop the butter into small cubes, add the bowl and rub through the mix … until it resembles wet sand.

Now for the fun – add the peaches and liquid into a small baking dish, grab large balls of the dough and haphazardly place around the top to almost seal it.

Place it in the oven and bake for 20-30 minutes, or until golden, crisp and bubbly.

Remove from the oven and serve immediately, generously topped with ice cream. It may not look best that way, but it certainly makes it taste good.

 

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+.

Megan Marshmallys

Dessert, Emmy Gold, Snack, Sweets

We’ve made it – day five of my Emmy Week celebrations is finally here and there is no one I’d rather catch-up with than the dear Megan Mullally.

As you know, Megsy and I have been close friends for close to 30 years since my fluffer days in the 80s, through my role as her Maid of Dishonour and even survived my feud with Debra Messing during Will & Grace, which shut down the set more than 200 times and advising her to be in You, Me and the Apocalypse.

The only thing Megsy loves more than partying with Nick and I, is black market gambling so was hella keen to run the  odds for the remaining categories – we felt that we had well and truly covered off on the Comedy odds.

Oh Master of None will win Best Comedy and Actor, FYI.

In addition, Sarah Poulson will pip K Dunst, Game of Thrones will win drama, Rami Malek will win my heart / Best Actor, Viola will rob Tatiana and My Girl Chlumsky will finally bag herself an Emmy and that is as far as I can remember on account of our boozy ways.

I do remember, however, that my Megan Marshmallys were the perfect sweetener to the sting that she wasn’t attending – thank god I’ve got Kit!

 

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Marshmallows – dry, powdery and sickeningly sweet? Yes. But freshly made, these babies truly sing – delicately melting in your mouth and filling your heart with joy.

Who will take home the gongs? Join me Sunday/Monday – timezone dependent – as I live blog the event while hosting the E! Red carpet, finalise the script for Jim, attend with Kit, Idris and Tom and act as the results auditor.

Enjoy!

 

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Megan Marshmallys
Makes: 48.

Ingredients
⅔ cup icing sugar, sifted, plus extra for dusting
1kg caster sugar
2 tbsp liquid glucose
¼ cup gelatine powder
4 egg whites
1 tbsp vanilla bean paste
⅔ cup cornflour

Method
Full disclosure, these make an absolute shit-tonne … but they are good (and Megsy and I use them, well, let’s just say there is a fetish) and will get eaten. Quickly.

Line a couple of lamington pans/baking trays with baking paper and generously dust each with icing sugar.

Meanwhile combine the caster sugar and glucose with 400ml of water in a saucepan and stir over low heat until the sugar dissolves. Crank up the heat to medium and bring to the boil, cooking for 3-5 minutes or until a sugar thermometer reaches 110-120°C.

While that is cooking, combine the gelatine with 400ml of freshly boiled water and allow to stand for five minutes, or until glossy and clear. Once ready, whisk through the sugar syrup and remove from the heat.

Now get to work on the meringue and beat the eggwhites until stiff peaks. And I mean stiff peaks. I once peaked too soon, in that I didn’t have stiff peaks, resulting in a marshmallow that has meringue on top and a layer of what looked like aspic or lard below.

Anyway, with the mixer still on, gradually – and again, gradual is the key part of this step – add the sugar syrup until all combined. Beat for a further 10 minutes, until the mixture is thick and glossy. Remove from the mixer, fold through the vanilla, spread amongst the pans and chill until firm, an hour or two.

Combine the cornflour and icing sugar in a shallow dish.

Remove the marshmallow from the fridge, cut into squares and roll in the powdery mixture. Stand to dry on a metal rack for an hour or so before devouring.

Store any extra in an airtight container, though storing them scares me. Mainly because I don’t understand not gorging.

 

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+.

Banh Gan Haining

Australian Survivor, Australian Survivor (2016), Baking, Dessert, Snack, Sweets

Previously on Survivor, new Saanapu and new Vavau got to know each other before Aganoa stunned Vavau and the Australian public by staging an epic comeback, sending new-Vavau to tribal council and dear Baz to loser lodge.

We opened up at Vavau where Jennah Louise assures us that they are still OG strong, despite Barry’s axing. I mean, I love Baz but you can’t play with a question mark so I get it. Contrast that with Conner’s pity party misdirect and Andrew and Kate swooping on the old Saanapus and we know that Jennah Louise is clearly wrong and we are witnessing the beginning of the end of old Vavau.

Meanwhile over on Saanapu, Nick was working overtime to prove his worth while Tegan commenced sharpening the knife for his back. Nick continued in the tradition of Australian Survivor and started to overplay and scared the rest of his tribe before we finally got to hear something meaningful from Tegan. I almost miss her invisible edit.

Off topic but did Aganoa get wiped out by the waves from the first episode and I missed it?

Seriously, we’re back at Vavau? Congratulations Aganoa, you’re clearly not attending tribal any time soon! Neither may Kate as her armpit has developed a boil to rival Mt St Neal and I’m praying for a medevac just so I can stop looking at it.

Finally Jonathan gave us proof that Aganoa are alive before a tough barrel racing reward for corporate sponsorship Hungry Jacks. I mean, fucking delicious…but there was no mention of onion rings, so not worth it. Despite a massive come from behind, Aganoa were unable to pull off the win returning to their losing ways and a whopper-less camp.

I assume that after downing their reward – particularly Saanapu with the soft drinks – they all blew-out their rectums pretty hardcore, so really the heartbroken Aganoa tribe are the true winners.

As are we for getting to experience Lee sharing his heart with us. Benjamin Carseldine sounds nice, doesn’t it?

The whoppers disappeared – off topic, but couldn’t they spring for the star HJs burger the Bacon Deluxe – and we went straight into immunity where a member from each tribe had to suspend another over water until someone dropped. Writing the jokes for me, Matt the magician made Brooke disappear sending Saanapu back to tribal, meaning Aganoa finally got to experiencing outnumbering another tribe.

Well, that is if Kate isn’t taken out by the monster boil/infection under her armpit. After what was probably the most disturbing scene I’ve seen, Dr Briony – not as good as the vintage US doctors (I want to say her name was Ramona circa Samoa/Heroes vs. Villains) but will do – was able to drain the boulder and keep Kate in the game for another few days to see how it heals.

Back at Saanapu, the scrambling commenced with Tegan and Nick trying to throw the target onto Kylie, while the OG girls focused on getting rid of Nick and Matt turned his attention to getting rid of Tegan. Needless to say, by the time they walked off to tribal I was horrifically confused and in need of some booze.

After some very basic and obviously maths from Jonathan, Nick and Tegan scrambled hard and Kylie played her idol before Tegan made her way to loser lodge and my loving arms.

Of course I am close friends with Tegan, after meeting at Beckingham Palace when she was David’s personal trainer and I was the kids au pair, surrogate momager and lil Vicky’s BFF.

Despite having a rocky start to the relationship after she was employed by David to replace the naked Greco Roman wrestling regime I was training him, we eventually grew close (after I discovered she would never be able to usurp my place in Dave’s heart) and I knew that my face and a big Banh Gan Haining.

 

bahn-gan-haining-1

 

To be fair, I’d never made these before my time in Samoa but I knew these were her fave from our time with the Beckhams, where she’d demand their chef make them thrice daily. But with the strong whack of lime, cutting through the silky, sweet coconut, who could blame her? Obviously feel free my violent criminal style of decanting – yes they look bad … but don’t hold it against them.

Enjoy!

 

bahn-gan-haining-2

 

Banh Gan Haining
Serves: 6.

Ingredients
1 cup caster sugar
⅓ cup water
400ml coconut milk
1 ½ cups milk
6 eggs, lightly whisked
½ cup firmly packed muscovado sugar
1 tsp vanilla bean paste
zest of a lime

Method
Preheat oven to 160°C.

Combine the caster sugar and the water in saucepan and cook over low heat, stirring, for a couple of minutes or until the sugar has dissolved. Crank the heat up to high and bring to the boil. Cook, this time sans stirring for a couple of minutes or until golden. Remove from the heat and pour into 6 ramekins. Set aside to set.

While they are hardening up, whisk the milks, egg, brown sugar, vanilla and lime zest in a large bowl until combined. Strain through a fine sieve and pour into each ramekin.

Place the ramekins in a baking dish, fill the baking dish with boiling water so it comes half up the edges of the ramekins and bake for half an hour, or until just set.

Remove from the water bath and transfer to a wire rack to cool for an hour. Transfer to a baking sheet, cover with cling and refrigerate overnight to chill.

When you’re ready, remove the ramekins from the fridge half an hour before serving, run a warmed knife around the edge and carefully transfer to a plate. Obviously I ignored the careful part of the process.

Devour.

Recipe adapted from Taste.com.au

 

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Bob Harpersimmon Jam

Condiment, Sauce

Have you all recovered from my culinary disaster the other day?

I was feeling very disappointed in myself after Miley went on her way – I mean, how often do I fail (the answer is never, FYI)? Not knowing what to do following my cooking cock-up, I decided to reach out (not around) to my dear friend Bob Harper to help me cheer up and have a culinary win.

And, who am I kidding, he will likely get my cock up, but that’s probably an overshare and you know I have more class than to say something crass like that.

Anyway, I first met Bob after bungling my way off the third season of Australian Biggest Loser. Taking a fellow trainwreck under her wing, Ajay reached out to the recently departed Bobby to see if he could train me privately.

And oh did he train me on that private ranch of his!

As the wise Michael Bolton once said, how can we be lovers if we can’t be friends? Which is proven – in a roundabout kind of way – by the fact our friendship quickly blossomed into a romance until the Feds tracked me down and had me deported.

While my chequered past ruined our romance, we have remained close friends ever since … even since he became a crossfit fan (Survivor Sally is the only person I want to see in knee socks, thank you).

I hadn’t caught up with Bob since his promotion taking over from (another dear friend) Alison Sweeney as the host of TBL, so it was great to hear his take on my frenemy Hatch and discuss his strategy for summer, swimmer selfies. Obviously I was very pushy about him saturating the market – you know I love a tall, pale, strawberry blond!

I always struggle feeding my fit friends, given their penchant for specialty diets, so instead of offering him the wrong thing and having to lie (no Linda McCartney, this is definitely not steak … relax – we’ve all been there, right?), I went with the safer option of my Bob Harpersimmon Jam.

 

bob-harpersimmon-jam-1

 

I mean sure, it is pretty much pure sugar … but there is fruit in there, so that counts for something.

And cinnamon is good for you too.

Plus, it is delicious. So enjoy, Bob did …

 

bob-harpersimmon-jam-2

 

Bob Harpersimmon Jam
Makes: 500ml.


Ingredients
500ml pulp of ripe persimmons
350g brown sugar
rind of a lemon and juice of ½ lemon
1 cinnamon quill
½ tsp nutmeg
100ml water
1 tsp vanilla extract

Method
Steralise a 500ml capacity jar – I just pour boiling water in a sink and let them sit in there for a bit. This is probably not correct but I don’t have kids so don’t care to learn about steralising bottles. I am yet to get the trots from this method, so I consider this a win?

Combine all the ingredients – except the vanilla – in a heavy bottomed saucepan and bring to the boil over high heat. Cook, stirring occasionally, for about 15 minutes, or until the jam has thickened slightly.

Remove from the heat, discard cinnamon quill, stir through the vanilla and cool for about 10 minutes.

Pour the jam into the steralised (depending on your definition of steralised) jars, seal tightly with the lid. Flip upside down and all to cool. Flip the jars back up, open the lids to release the air and then close them again. Store in a cool, dark dry place for a month … and then devour.

Obvs keep them refrigerated once open, you hear?

 

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Ruth Bader Gingersbread

Amer-she-can Week, Baking, Cake, Dessert, Sweets

So my Amer-she-can Week celebrations are about to reach their crescendo, so I needed to up the stakes as I made my way to the finish line … and there is no one more bad ass than my second favourite triple-barrel – RBG.

Yep – yesterday I caught up with the dominant force of nature who just so happens to be a close personal friend, Ruth Bader Ginsburg.

I first connected with RBG in the ‘60s while I was working at Lund University. She was in town learning Swedish and researching for a book on civil procedure, while I was in town trying to woo myself a Swedish husband and fell into my first academia scam.

Despite only knowing the Swedish equivalent to the lyrics to Lady Marmalade, I took RBG under my wing and was able to teach her enough to write the book and for that, she has always been grateful.

RBG has been super busy lately dominating Texas’ moronic abortion laws, so it was such a treat for her to take the time out and catch up over a big fat piece of Ruth Bader Gingersbread.

 

ruth-bader-gingersbread-1

 

While I’m not exactly sure of where to geographically place this delightful cake, it was inspired by a recipe I made from Nigella’s Kitchen so I sold it to Hizza as a firmly, pre-Brexit British dessert.

I used to hate ginger and gingerbread, probably due to the awkward combination of my child tastebuds in the ‘90s and a bad experience with a hard, gross bakery gingerbread. Either way, Nige opened my eyes to the wonders of ginger with this soft, spiced cake.

Then I tinkered with it, slathered on some cream cheese icing and made something as beautifully notorious as RBG.

Enjoy!

 

ruth-bader-gingersbread-2

 

Ruth Bader Gingersbread
Serves: 8-12. Or two hardcore pals.

Ingredients
150g butter, plus some for greasing
1 cup golden syrup
1 heaped cup muscovado sugar
1 cup Guinness
1 tbsp ground ginger
2 tsp ground cinnamon
¼ tsp ground cloves
2 cups flour
2 tsp baking soda
1 ¼ cups sour cream
2 eggs

Icing
225g cream cheese, at room temperature
150g icing sugar, sieved
80ml thickened cream
½ tsp vanilla extract

Method
Preheat the oven to 160°C and grease a large square pan (about 25cm x 25cm).

In a large pan over low heat, melt the butter, syrup, sugar Guinness and spices together. Remove from the heat and whisk through the flour and baking soda thoroughly.

In a small bowl, whisk the sour cream and eggs together before whisking through the spicy, liquored batter.

Pour the batter into the cake pan and bake for about 45 minutes, or until risen, dark and starting to come away from the sides. When done, move the cake to a cooling rack.

While it is cooling, whisk the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy, about a couple of minutes. Beat in the icing sugar, in three parts until fluffy and smooth. Add the cream and vanilla, beating a further minute and cool in the fridge until the cake is completely cooled.

Then, you know the drill, cover the cake with a thick smear of icing and devour.

 

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