Annabel Langbein: The Free Range Cook
Celebrity cook, food writer and author Annabel Langbein invites viewers to her idyllic lakeside cabin on New Zealand's scenic South Island, where she creates simple, healthy and delicious meals for family and friends.
"Like many New Zealanders, my roots are deeply tethered in the earth in a satisfying cycle of growing, harvesting, cooking and sharing around the table. My father Fred, who worked in a downtown city office, would come home each night to tend his vegetable garden and his bees. His washed and trimmed vegetable offerings would arrive at the back door, ready for the creation of a delicious dinner."
In the kitchen
Sow seeds in a pot, planter or mini greenhouse, set them on a sunny windowsill and keep the soil moist. Harvest the leaves when they’re 2–3cm tall by trimming them with a pair of scissors. Try to leave one set of leaves on each stalk and they will sprout again for a second picking in another couple of weeks. Use them in sandwiches and salads or as a pretty garnish on meals.
These are some of my favourite recipes for microgreens:
Cold-Smoked Salmon Sandwiches with Microgreens
Mixed Leaf Salad with Honey Mustard Dressing Sometimes the best salads are the simplest. Throw together a salad of whatever salad greens you have to hand and toss lightly with this easy dressing.
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- Prep time:
- 8 mins
- Cook time:
- 1 small cup
4 large handfuls mixed salad leaves
Honey Mustard Dressing
- 1½ tsp light honey
- 1½ tsp dijon mustard
- ¼ cup white wine vinegar
- ½ cup neutral oil
- ½ clove garlic, crushed
- salt and ground black pepper, to taste
- juice of 1 lemon
To make Honey Mustard Dressing place all ingredients in a small jar and shake to combine.
To assemble salad, arrange leaves in a serving bowl and toss through enough dressing to lightly coat the leaves. Store the remaining dressing in the fridge for up to a week to use on all kinds of salads.
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i tried that,and it really works for me,so sweet...
петяспасова February 04, 2014