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Haven Extras – Autumn 17

 In Haven Autumn 2017, News

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Hanging out

Tidy up with these super-sized, powdercoated paper clips that are a functional, yet witty design piece. Attach a set to the wall for hanging of bags, coats, hats and backpacks. Australian designed and made, they’re also really reasonably priced for an item that hits the balance between form and function.

www.bendo.com.au

Fresh as a daisy

Fill this feisty little lady with baking soda, pop her in your fridge and the soda’s deodorising properties will neutralise any lurking nasty fridge smells.

www.davisandwaddell.com.au

Prepare for launch!

This jetpack backpack will ignite a little person’s imagination while equipping them for every important mission. Pack the backpack for day care, kindergarten or school and prepare to launch into orbit – the sky really is the limit!

www.suck.uk.com

Haven review

Australia’s National Treasure and undoubtedly one of our most distinguished thinkers, Dame Edna Everage is as entertaining on the page as she is on stage. Take a comedic romp across our nation as Barry Humphries’ alter ego provides a masterly history of 101 quintessential Australian things: from our world-class sharks and marauding possums, our game-changing inventions like the dualflush loo and Hills Hoist, to barbies, eskies, goon, O Words, The Ashes, pink lamingtons, Bex powders, bogans, thongs, uggs and utes – you’ll be amazed at what our sunburnt country has contributed to modern civilisation.

Harper Collins RRP $29.99

Haven food

Oatmeal Bread
Makes 2 loaves

Ingredients:
1 cup rolled oats
½ cup wholemeal flour
2 tablespoons dark brown sugar
2 tablespoons honey
4 teaspoons salt
2 tablespoons unsalted butter
2 ½ cups boiling water
¾ teaspoon instant yeast
4 ½ cups plain white flour

In large mixing bowl, combine oats, wholemeal flour, brown sugar, honey, salt and butter. Pour boiling water over the mixture, stir to incorporate and melt butter. Set aside to cool (in the fridge if you’re in a hurry).

When batter is cooled to lukewarm (not over 32°C), add yeast and plain white flour. Incorporate fully by stirring with wooden spoon, or in mixer on lowest speed. Note: dough should be able to be formed into a ball, a bit tacky, but no longer excessively sticky. If very sticky, add a little more plain flour.

When the dough can be formed into a ball, turn onto a lightly-floured surface and knead by hand 8-10 minutes (or 8 minutes on low in mixer). Place in a greased bowl, cover and let rise in a warm spot for one hour. Gently deflate the dough (by softly punching down) and let rise again for another hour.

Preheat oven to 180°C.

On lightly-floured surface, divide dough in half. Shape each piece by folding the edges in towards the centre to create a package. Turn over so the seam side is down. Brush the top with water and sprinkle with extra oats.

Place in two greased loaf pans and let rise for another hour. With a serrated knife, cut 3-4 diagonal slits across the top. Place in oven and bake for 30-40 minutes or until the crust is golden brown. Remove from pans and cool on wire rack.

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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