Showing posts with label Annabel Langbein. Show all posts
Showing posts with label Annabel Langbein. Show all posts

Sunday, January 29, 2017

Cooking from the books - Annabel Langbein

We have a lot of pork mince at the moment as we grew a pig on Aaron's Aunties Farm. So when Aaron gave me Annabel Langbein's latest Celebrate Summer magazine while I was in hospital, I noticed this recipe: Banh Mi Burgers. We love Asian flavours and I had all the ingredients.
I did not want to do burgers so I chose one of her "go free range" options on the page - turn the meat into meatballs.
recipe, Banh Mi Burger
As it was going to be a meal on rice I made a slightly larger quantity of the salad and added some finely shredded cabbage to the veges when marinating them. 
Page49

It made a gorgeous meal which Aaron and I loved. One of the boys like the salad but not the meatballs and the other boy liked the meatballs but not the salad. I would definitely make this again.

Friday, December 19, 2014

Annabel Langbein's Walnut salad

Annabel Langbein
Yes I have been watching the Free Range Cook. Made her walnut salad which was really yummy. "Tickled" the first of the new potatoes to see what they were like. Delicious healthy lunch for Aaron and Me.

Monday, November 3, 2014

Annabel Langbein - Domino Potatoes

Domino Potatoes
This was my attempt at Annabel's Domino Potatoes. I have never had a flop from her recipes but these did not go brown and crispy at all. Was disappointed. I think because they did not brown up they tasted a bit buttery for me too.

Saturday, November 1, 2014

Annabel Langbein - Rhubarb tart

Rhubarb tart
Eli and I have been watching the latest series of Annabel Langbein - Free range through the Seasons.  She had made an amazingly easy pastry case and then just stood up fruit in it. If you wanted this could be sugar free but would be very tart. Just change the fruit.

She served it with Orange scented cream which was a mixture of yogurt and sour cream, but I just made it with normal cream. The pastry held together but had texture and then melted in your mouth.

Annabel Langbein Fruit Tart
Pastry  - into a kitchen whiz put 
1 3/4 cup plain flour
200g chilled diced butter 
whiz until it looks like bread crumb and then add
1/2 cup sour cream.
whiz until it combines. Put it on the bench and bring all the pastry together. Wrap in cling film and put in fridge for at least 20 minutes.

Cut pastry into 8 pieces. Roll each out on floured board and then turn it in all the way around to make an edge. Place your fruit in the middle and sprinkle on 1 tablespoon sugar per tart.

Bake at 180 for 20 minutes (I had to bake it about 30 minutes to get colour and make sure it was cooked)

Orange Cream
Whip 150ml of cream which has the fine zest of 1/2 orange and 3 tablespoons sugar.

Serve


Wednesday, November 28, 2012

Sorbet - Annabel Langbein style

 Berry Sorbet and real fruit ice cream
Well I decided to try making Annabel Langbein's sorbet that was on her current TV programme "The Free Range Cook, Simple Pleasures". It is so much easier to make than normal sorbet where you have to make a sugar syrup. But it left it a lot grittier and the berries have little pip bits that gave it a sort of crunch. It is nice, it is super easy and also is egg, gluten, fat and dairy free. But the boys did not like it. So I also made some real fruit icecream for them. Putting them both together in the same dish worked well as the smooth icecream meant the crunchy sorbet was not overpowering.


Annabel Langbein Berry Sorbet
I did 1/2 recipe and that was a lot.
500g frozen berries into the food processor, add 1 cup castor (or superfine) sugar and 1 tablespoon of alcohol (I used creme de cassis from Barkers). Process till smooth (this took a wee while) Put in the freezer for at least two hours before serving.

My real fruit icecream
Put frozen berries into foodprocesser, add icing sugar to taste - blend. Then put in some vanilla icecream and  whizz until it is all well mixed. Yummy on the spot and refreezes well.


Frozen berries into food processor
Add icing sugar


Whizz

Whizz till smooth with icecream in it


Or just eat it as it is.




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Friday, February 24, 2012

Winning with "Good" Magazine

I am a winner!!!!
I entered a competition with Good Magazine and I have won Annabel Langbein's newest book - Free Range in the City. I am so thrilled. They emailed me today.
I love the magazine for all it's green tips. How to recycle, reuse and lower you affect on the planet. Lots of good craft ideas too.

A gorgeous break in Rarotonga

Woo hoo, A holiday with no kids for 11 days. Bliss, relaxing and warm! BTW it was an early 20th wedding anniversary present to ourselves....