Cooking up a storm at The Food Show today – such fun! Thanks to the great team behind the scenes and the wonderful audience. Here are three of the five super delish and super quick recipes I prepared in my 45 minute show today – all from my new book Essential. First up, chicken and mushroom tom yum soup – a healthy, warming comfort bowl you can make in 10 minutes, then my flash-roasted salmon with caper lemon parsley crumb for a stylish dinner in 10 that you can serve individually or as a platte
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Cooking up a storm at The Food Show today – such fun! Thanks t…
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Annabel Langbein – Official website of The Free Range Cook – Cooking TV series
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20K views · 424 reactions | Caramelised onions and bacon on the go for a picnic tart. It's such a glorious spring day here we just have to get out and enjoy it  | Annabel Langbein | Facebook
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Starting the week with a tray of roasted beets (red and yellow) caramelised with olive oil, honey and a little pomegranate molasses, salt and pepper. The pumpkin is drizzled with olive oil, brown sugar, salt and pepper. They take about 40 minutes to cook and will keep for 4 or 5 days in the fridge – perfect to toss into bowls with grains and greens, maybe some feta and nuts, and a tangy dressing, like my Roasted Vege Platter here http://bit.ly/2gq3B7v. Such an easy way to set up a healthy week's
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Starting the week with a tray of roasted beets (red and yellow) car…
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5.6K views · 68 reactions | Our favourite "free-range cook", Annabel...
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Catch our newest cooking show, Annabel Langbein: The Free Range Cook! In tonight's episode, the New Zealand native harvests mushrooms to use in a quick and easy teriyaki fish and mushroom bake. She also shares her recipe for a super-simple lemon and ginger ice cream served with crunchy ginger biscotti. CreateTV.com/schedule | Create TV
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