The Free Range Cook by Annabel Langbein

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  • Sticky buns (page 13)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: butter; milk; active dry yeast; strong white flour; ground cinnamon
    show

  • Festive gubana (page 14)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & buns, sweet; Afternoon tea; Christmas; Easter / Lent; Italian
    • Ingredients: butter; milk; active dry yeast; strong white flour; ground cinnamon; mincemeat; chocolate chips
    show

  • Apricot and custard tricorns (page 14)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch
    • Ingredients: butter; milk; active dry yeast; strong white flour; custard; canned apricots; apricot jam
    show

  • Sweet apricot breakfast bread (page 17)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & buns, sweet; Breakfast / brunch
    • Ingredients: active dry yeast; mashed potatoes; strong white flour; brown sugar; dried apricots; mixed spice (UK); sugar
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  • Crusty flat bread (page 18)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

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  • Parmesan and basil dimples (page 20)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Fried doughs; Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: active dry yeast; mashed potatoes; strong white flour; rice bran oil; tomato passata; mozzarella cheese; basil
    show

  • Crusty olive, tomato and caper flat bread (page 25)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & rolls, savory; Picnics & outdoors; Vegetarian
    • Ingredients: active dry yeast; mashed potatoes; strong white flour; black olives; tomatoes; capers; oregano; rosemary
    show

  • Cheese and ham twists (page 25)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; mashed potatoes; strong white flour; ham; mozzarella cheese; dried oregano
    show

  • Vegetable calzone (page 26)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Pizza & calzones; Main course; Vegetarian
    • Ingredients: active dry yeast; mashed potatoes; strong white flour; red peppers; capers; rosemary; artichokes in brine; mozzarella cheese; basil
    show
  • Busy people's bread

    Busy people's bread (page 29)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & rolls, savory
    • Ingredients: honey; active dry yeast; strong white flour; wholemeal flour; sunflower seeds; pumpkin seeds
    show

  • Open sandwiches (page 29)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Sandwiches & burgers; Main course
    • Ingredients: honey; active dry yeast; strong white flour; wholemeal flour; sunflower seeds; pumpkin seeds; horseradish cream; watercress; smoked salmon; red onions; chervil
    show
  • Sesame and oregano lavosh

    Sesame and oregano lavosh (page 30)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Bread & rolls, savory; Middle Eastern
    • Ingredients: all-purpose flour; wholemeal flour; black sesame seeds; sesame seeds; dried oregano; sesame oil
    show

  • Lamb, rosemary and apple sausage rolls (page 33)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: minced lamb; sausage meat; apples; parsley; rosemary; sage; tomato sauce; chile flakes; puff pastry
    show
  • Quesadillas

    Quesadillas (page 34)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Sandwiches & burgers; Main course; Suppers; Mexican; Vegetarian
    • Ingredients: flour tortillas; melting cheese; tomatoes; basil
    show

  • Mushroom bruschetta (page 34)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: mushrooms; white pepper; lemons; egg yolks; grapeseed oil; sourdough bread
    show
  • Caramelised onion and feta tart

    Caramelised onion and feta tart (page 36)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: strong white flour; butter; feta cheese; thyme; red onions; brown sugar; balsamic vinegar
    show
  • Bacon and egg pie

    Bacon and egg pie (page 38)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Egg dishes; Pies, tarts & pastries; Lunch; Main course; Picnics & outdoors
    • Ingredients: shortcrust pastry; streaky bacon; potatoes; parsley; basil; chives; eggs; milk
    show
  • Roasted beet and rocket salad

    Roasted beet and rocket salad (page 46)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: beetroots; balsamic vinegar; rocket; lemons; roasted almonds; feta cheese
    show
  • Leafy salad with walnuts and blue cheese

    Leafy salad with walnuts and blue cheese (page 49)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Salads; Lunch; Side dish; Vegetarian
    • Ingredients: walnuts; salad greens; blue cheese; lemons; Dijon mustard; store-cupboard ingredients
    show

  • Leafy salad with orange and avocado (page 49)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Salads; Lunch; Side dish; Vegan; Vegetarian
    • Ingredients: salad greens; lemons; Dijon mustard; store-cupboard ingredients; oranges; avocados
    show

  • Leafy salad with feta and cherry tomatoes (page 49)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Salads; Lunch; Side dish; Vegetarian
    • Ingredients: salad greens; lemons; Dijon mustard; store-cupboard ingredients; cherry tomatoes; feta cheese
    show

  • Dijon mustard vinaigrette (page 49)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Dressings & marinades
    • Ingredients: olive oil; lemons; wine vinegar; Dijon mustard
    show

  • Green bean and peanut noodles (page 50)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Pasta, doughs & sauces; Side dish; Asian
    • Ingredients: green beans; rice stick noodles; dry-roasted peanuts; coriander leaves; sesame seeds; bean sprouts; sesame oil; fish sauce; limes
    show
  • Pear, walnut and haloumi salad

    Pear, walnut and haloumi salad (page 55)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Salads; Appetizers / starters; Main course; Vegetarian
    • Ingredients: walnuts; pears; haloumi cheese; watercress
    show

  • Mayonnaise (page 56)

    from The Free Range Cook The Free Range Cook by Annabel Langbein

    • Categories: Sauces, general; Vegetarian
    • Ingredients: white pepper; egg yolks; grapeseed oil; lemons; Dijon mustard
    show

Notes about this book

  • rbarathan on August 05, 2011

    amazing recipe book - try the busy people's bread - I make this every other weekend now and it takes minutes to prepare and always has excellent results!

Notes about Recipes in this book

  • Baked lemon grass and chilli chicken

    • Eurydice on January 03, 2013

      Delicious, but breasts a bit tough at oven temp given. Next time will use thighs and/or lower temp.

  • The ultimate chocolate cake

    • aargle on April 17, 2013

      My go to chocolate cake for a crowd. Prefer the yoghurt in it. Can't taste the coffee

    • pants99 on September 13, 2012

      I loved that all the ingredients went in the same bowl at once with no creaming butter and sugar etc. Used yogurt not milk. I was a bit worried about adding the coffee because I don't like coffee, but couldn't taste it. It must have just added to the richness. Awesome result. I piped some of the ganache around the edge and it looked very professional. Highly recommended.

    • tui on July 05, 2015

      I baked it in a rectangular tin (34cm x 23 cm) which I got from Stevens. It worked perfectly and made 16 to 20 servings. A great dessert for a crowd. Really recommended.

    • FieryItalian on December 02, 2018

      This is now my default chocolate cake. Easy to make and delicious.

    • ithyt on October 28, 2015

      Go to Choc Cake.

    • luluf on July 09, 2020

      Really easy to make and very moist. I loved the ganache but I felt the cake could have been more chocolaty. I have made a better cake using chocolate in the cake rather than cocoa. It used a cup of boiling water like this one, which makes the cake flufffy and moist. I just can’t remember where I got the recipe

    • ChelseaP on July 07, 2022

      Made this eons ago but remember it being a hit and very easy to make.

  • Chocolate cherry tiramisu

    • aargle on November 16, 2013

      Superb!

  • Busy people's bread

    • rbarathan on October 30, 2011

      Very easy to make - I half the recipe for one loaf

    • JoD on September 03, 2014

      Yummy bread - I put in a mix of seeds instead of all sunflower (I used sesame, linseeds & sunflower seeds

  • Crème Anglaise

    • debrafoster on August 23, 2012

      I used half the sugar and barely let it boil

  • Prawn and mint finger rolls

    • Hellyloves2cook on April 14, 2012

      Another excellent recipe- made this on many occasions and had many comments on how tasty and fresh they are! Serve with the Chilli Lime Dipping Sauce on same page.

  • Chilli lime dipping sauce

    • Hellyloves2cook on November 25, 2012

      Made in a matter of seconds and a great accompaniment to the spring rolls - the previous recipe.

  • Vanilla plum cake

    • Hellyloves2cook on November 25, 2012

      Made this to take to an event about a year ago and people just loved it.i have made it since too.

    • K.Nichols on April 24, 2012

      I did this recipe as muffins and they were fantastic!

  • Chocolate ganache

    • tui on June 29, 2013

      This recipe made enough ganache for two large cakes - which we had. But I would make only half as much for a single cake.

  • Egg and olive salad with aioli

    • JoD on November 16, 2014

      Delicious salad for a weekend lunch - we used cress & salad leaves in place of watercress.

  • Grilled vegetables with salsa verde

  • Salsa verde

    • Tinytoad on September 22, 2014

      p60 Delicious! I'll be bookmarking this as a great sauce.

  • Lamb racks with salsa verde

    • Tinytoad on September 22, 2014

      Recipe p165; Salsa Verde p60; Broad Bean mash p73.

  • Broad bean mash with mint and Parmesan

  • Berry syrup

    • Tinytoad on September 21, 2014

      p258 Used normal kitchen sieve to filter the raspberry seeds

  • Strawberry cloud cake

    • Tinytoad on September 21, 2014

      p260 Goes with Berry Syrup p258

  • Cosmopolitans

    • JanetteF on March 19, 2015

      Conversion for 32 serves: conversion to Mls ice cubes 64 ice cubes Vodka 6 cups 1.5L Triple sec 2 cups 500 ml Cranberry juice 12 cups 3L Mls of Lime juice 232 Mls 250ml orange rind 3 oranges

  • Pistachio and berry ice cream

    • ithyt on October 28, 2015

      5.12 Great base - I wasn't so keen on flavours. GDG liked.

  • Roasted beet and rocket salad

    • ithyt on October 28, 2015

      1.14 Pre-roasted beetroot in advance. Nice extra salad.

  • Spicy chicken skewers

    • ithyt on January 25, 2016

      1.16 Can make marinade 5-6 days ahead of time which is handy.

  • Harissa

    • ithyt on October 28, 2015

      6.14 Beautiful - great kick.

  • Sticky buns

    • ithyt on October 28, 2015

      7.12 Scrummy morning tea treat.

  • Crusty flat bread

    • e_ballad on December 31, 2018

      Using the time specified, this was well-overcooked. I’d recommend checking at 15-20 mins, which is when the delicious smells started permeating the house.

  • Cheese and ham twists

    • e_ballad on December 29, 2018

      Absolutely fantastic! These will be great for school lunches & I’m guessing the “filling” could be easily varied for a change.

  • Bacon and egg pie

    • e_ballad on October 08, 2016

      Truly fantastic. This is a family go-to dish. Hate to think how many times this gets made!

    • lou_weez on February 26, 2021

      Loved how easy this was to throw together. Delicious!

  • Crispy pork belly

    • lou_weez on February 25, 2020

      This is my go to recipe for cooking pork belly. I always get really crispy crackling and the meat is succulent and tasty.

  • Sticky date pudding

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Reviews about this book

  • Bibliocook

    If you’re a fan, you’ll love this new book and, if you’ve never come across Annabel Langbein before, you’re in for a big treat.

    Full review

  • Tinned Tomatoes

    ...cooking good simple food for her friends and family using locally sourced products and those foraged from her gardens and farm, taking advantage of seasonal produce at it's freshest and best.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0958266840
  • ISBN 13 9780958266840
  • Linked ISBNs
  • Published Sep 10 2010
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries New Zealand
  • Publisher Annabel Langbein Books (a division of International Culinary Institute Press Ltd)
  • Imprint Annabel Langbein (a division of International Culi

Publishers Text

Annabel Langbein is on a mission to get people into the kitchen with fun, no-stress recipes. Her down-to-earth approach to cooking is both practical and inspiring. Starting with the freshest seasonal ingredients, she shows how easy it is to cook sensational food in a simple, natural way. This book takes you on a journey through the food process from sourcing and growing produce to creating your own mouthwatering menus - all against a backdrop of stunning New Zealand landscapes and the natural lifestyle Annabel enjoys at her lakeside cabin. This is a very appealing, pared-back approach to food that celebrates a spirit of resourcefulness and the ability to enjoy whatever is in season at its very best.

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