Haven Extras – Spring 15

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August 27, 2015
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Storytime

Take your little one on a marvellous, magical adventure with a book personalised with his or her name. Brilliantly written and beautifully illustrated, every name creates a unique story. The adventure follows a child who loses their name, and has them tracking down the missing letters – along the way meeting lots of weird, wise and wonderful characters who help in the search. For example, if the child’s name is Emily, she would meet a forgetful elephant, a vain mermaid, a cold-averse inuit, a misunderstood lion and genial yeti. Each character gives the first letter of their name, and by the end hey presto – her name is found! You can also add a personal dedication which will be printed on the inside cover.

www.lostmy.name

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Throw in the towel

This is perfect for a teenage boy’s room! Use dirty laundry as a punching bag: big enough to hold a heavyweight load of washing and tough enough to take a beating. Hang the bag in a wardrobe or corner of the room until you’re ready to take the laundry to the cleaners – literally! Made from tough, tightly woven polyester it can withstand a few punches while getting on with its’ job.

www.suck.uk.com

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Haven review

This cookbook affords the humble sandwich the respect it deserves – it is the ultimate ode to a food eaten the world over. Learn how to perfect classics like the club sandwich, reuben and BLT, along with exotic sandwiches such as mufflettas, po’boys and bánh mì. Jonas focuses on both sandwich construction, but also delves into how to bake the bread and cure the meat – taking you on a delicious sandwich culinary journey. The banana bread ice cream sandwich recipe in Haven Food is from this brilliant book.

Pavilion RRP $34.99

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Haven food

Banana bread ice cream sandwich

Makes 8 ice cream sandwiches

Rum and coconut ice cream

  • 2 eggs
  • 200g sugar
  • 2 tbsp dark rum
  • 400ml whipping or double cream
  • 300ml coconut milk

Banana bread/cake

  • 85g butter, at room temperature
  • 250g sugar
  • 1 egg
  • 150ml buttermilk
  • 2 tbsp olive oil
  • 2 very ripe bananas
  • 250g plain flour
  • ¾ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt

Ice cream: using electric mixer, whisk eggs until fluffy then mix in sugar, a little at a time. Add the rum, cream and coconut milk. Follow instructions for your model ice cream machine to churn the ice cream. When it’s the consistency of soft scoop, line a baking tin with baking paper and pour in the ice cream. The tin should be deep enough for the ice cream to be 4cm thick. Set in freezer.

Cake: preheat oven to 180C. Use mixer to beat the butter and sugar until fluffy (3 minutes), add the egg and whisk for another 3 minutes. Add buttermilk and oil, increase speed and whisk until the batter is completely white (5 minutes). Mix together the flour, bicarbonate, baking powder and salt. Lower mixer speed, add the bananas and the flour mix. Line the base of a deep oven tray (not loaf tin) with baking paper, pour in the batter and bake until a skewer comes out dry (about 30 minutes). Leave to cool.

Make: cut a portion-sized piece of the banana bread, next cut it in half horizontally and grill it so the top gets crispy (you can also crisp in a dry fry pan). Turn ice cream upside down, remove paper and cut into squares to match the banana bread pieces, then sandwich and dig in.

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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.

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