Haven Extras – Winter 16

Spot in a teacup
Your morning cup of tea need never be a dull occasion with this little fella peering back at you. Swedish ceramicist Eleonor Bostrom hand makes her doggie teacups, making each one unique.
www.thirddrawerdown.com

Bean bag
Celebrate your love of the humble baked bean with this quirky handbeaded clutch by Melbourne designer Lara Ivachev. This statement protein piece means you can have your beans for breakfast… and wear them too.
www.eatmedo.com

Beer buddy
Let a stick figure help parch your thirst by cracking open your next beer. Simplicity of form doesn’t mean that Stick Man isn’t good at what he does, think of him as cleverly functional sculpture. Attach him to your key ring so he’s ever ready for the job.
www.suck.uk.com

Bestselling author and blogger Emma Galloway returns with a feast of new and seasonal vegetarian and gluten-free recipes filled with her signature inventive, flavour-driven techniques. In A Year in My Real Food Kitchen, Emma follows the rhythms of her own garden and shows you how to choose produce at the right time and get the most of it. Discovering her children were gluten-intolerant as babies increased her drive to cook more nourishing, locally produced food from scratch, especially since she felt that store-bought gluten-free products were often tasteless. Nutritious, delicious and real, this collection of recipes will inspire every home cook to re-connect with a more natural way of eating.
HarperCollins RRP $39.99

Tomato, eggplant and buckwheat bake
From Emma Galloway’s A Year in My Real Food Kitchen
Serves 4–6 | gluten free

• 90g (½ cup) raw hulled buckwheat
• 1 large eggplant, ends trimmed and cut into 1cm dice
• 1 tbsp fine sea salt
• 60ml (¼ cup) extra-virgin olive oil
• 4 cloves garlic, roughly chopped
• 5 large tomatoes, cored, peeled and finely chopped
• Pinch of unrefined raw sugar
• 2 tbsp tomato paste dissolved in 125ml (½ cup) cold water
• Handful of basil leaves, roughly chopped
• 200g fresh mozzarella cheese, roughly torn (feta would also work wonderfully if you prefer)

Bring 1 cup water to the boil with a pinch of sea salt. Add buckwheat, cover with a lid and reduce heat to lowest setting. Cook for 15–20 minutes until water has evaporated and buckwheat is tender. You can remove the lid in the last 5 minutes to evaporate any excess liquid if needed. Remove from heat and fluff up with a fork.
While buckwheat is cooking, combine diced eggplant with salt in a large glass or ceramic bowl. Set aside for 30 minutes. Rinse under cold water and drain well. Pat dry with a clean tea towel.
Preheat oven to 180C. Heat olive oil in a large frying pan over medium-high heat. Add eggplant and cook, stirring often, for 10 minutes until golden and tender. Add garlic and cook for a further minute before adding tomatoes. Cook for 5–8 minutes until soft, then add sugar, tomato paste mix and basil. Season with salt and pepper. Stir through cooked buckwheat. Transfer to a large ovenproof dish, scatter with mozzarella and bake for 25–30 minutes.