Double, double toil and trouble
Witch Agatha solves the age-old culinary dilemma of the spoon falling into the pot. And she doubles as a steam releaser too – multi-skilled this witch!
www.ototodesign.com
Haven Extras – Summer 17
Haven likes
[vc_single_image image=”34619″ img_size=”full” alignment=”center”]
[vc_single_image image=”34620″ img_size=”full” alignment=”center”]
Lights, camera, action!
Disguise your pooch poo bags in this nifty camera waste bag dispenser which hangs off Fido’s collar ready for action.
www.thirddrawerdown.com
[vc_single_image image=”34621″ img_size=”full” alignment=”center”]
Haven review
In this ode to one of his favourite foods – the toasted sandwich – chef Darren Purchese turns the dial up to 10 with his unique take on the guiltiest foodie pleasure. From pimped-out classics through to dessert toasties, his 50 masterful creations will have you forgetting everything you thought you knew about the humble toastie. Reinvent your sandwich game with this pro’s guide.
Hardie Grant Books RRP $29.99
[mk_divider style=”padding_space” margin_top=”30″ margin_bottom=”30″][vc_single_image image=”34624″ img_size=”full” alignment=”center”]
Haven food
Bulgarian feta, onion, lemon and mint toastie in egg batter
An edited extract from Chefs Eat Toasties Too (see Haven Review)
Chef Darren’s tip: soft-style bread like brioche is essential to soak up the eggy batter.
8 slices brioche loaf
150g Bulgarian feta, crumbled
175g mature cheddar, grated
10 fresh mint leaves, finely shredded
Finely grated zest of 1 lemon
Freshly ground black pepper
160g caramelised onions
180g unsalted butter
Chive egg batter
3 eggs
150ml full-cream milk
40g grated Parmigiano Reggiano
4 tablespoons chopped fresh chives
Freshly ground black pepper
Method
Preheat oven to 180°C. For the chive egg batter, mix all ingredients together in a bowl.
Mix feta and cheddar together in a bowl, add mint, lemon and pepper. Evenly distribute the cheese mix between four slices of brioche, pushing the filling to the edges. Place the caramelised onion on top of the cheese. Top with the remaining brioche slices and gently press down.
Heat a non-stick fry pan over medium heat, add half the butter and melt. Briefly dip two of the sandwiches in the egg batter on both sides. Place sandwiches in the pan and cook for four minutes. Use spatula to flip over and cook for another four minutes. Transfer sandwiches to a baking paper lined baking tray. Repeat the steps for the remaining two sandwiches.
Place tray in oven and cook sandwiches for six minutes. Remove from oven and leave them to sit for a minute before cutting in half. Serve immediately.
[mk_divider style=”padding_space” margin_top=”30″ margin_bottom=”30″][vc_single_image image=”34623″ img_size=”full” alignment=”center”]
Any advice contained in this article is of a general nature only and does not take into account the objectives, financial situation or needs of any particular person. Therefore, before making any decision, you should consider the appropriateness of the advice with regard to those matters. Information in this article is correct as of the date of publication and is subject to change.