Gold Digger
For the gardener in your life who is impossible to buy for, add instant glamour to their patch with a shimmering golden garden hose. It looks beautiful and thanks to its Scandinavian design, features tricot reinforcement to prevent kinking.
Cable Guy
Just like a real cable car this nifty peg holder scoots along your washing line delivering pegs as it rolls.
King Arthur
Let this knight in shining armour guard your boiled egg in the most playful of ways. Trading his sword for a spoon, this awesome little guy will stand guard at the round (breakfast) table.
Haven review
Mike I Don’t Like
Three little words that parents of toddlers know all too well: I don’t like. Meet Mike, he doesn’t like baths, carrots, gibbons and many other things. This tricky toddler phase has been captured in a way that’s both true to life for parents and a fun read for the kids. A hilarious book for every parent whose child has suddenly decided they dislike everything.
HarperCollins RRP $19.99
Haven food
Northern Italian pork and beef lasagne with egg and ham
Ingredients
- 250g pork mince
- 250g beef mince
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 40g tomato paste
- 400g diced tomato
- 500g tomato passata
- 8 fresh lasagne sheets
- 500g ricotta cheese
- 3 eggs
- ½ cup parmesan cheese, grated
- 6 eggs
- 12 slices Australian leg ham
- 1 cup mozzarella cheese, grated
Method
- Preheat oven to 180°C. Heat oil in a large saucepan and brown the pork and beef mince well. Add onion, garlic and tomato paste. Cook for two minutes.
- Add diced tomatoes and tomato passata. Season to taste. Reduce heat and simmer for 20 minutes. Remove from heat.
- Combine ricotta, 3 eggs and parmesan cheese.
- Spoon a third of the meat sauce into the base of a 30cm x 15cm deep baking dish. Top with 2 sheets of lasagne overlapped to fit the dish.
- Spread a third of the ricotta cheese mix over the pasta, then top with another third of the meat sauce, then pasta sheets, then again with ricotta.
- Break 6 eggs over the ricotta. Place folds of ham over eggs and top with pasta. Spread over remaining meat sauce, then remaining ricotta. Finish with mozzarella.
- Bake in pre-heated oven at 170°C for 45 minutes. Cool for 15 minutes, then serve.
Thank you to www.pork.com.au for this delicious recipe.
