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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Annabel Langbein and Toni Street make the world’s tastiest chicken salad
Annabel Langbein and Toni Street make the world’s tastiest chicken …
Sep 23, 2017
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Summer evenings call for light, tasty dinners that you can toss together in a matter of minutes. You can use any kind of firm white fish in my Mediterranean Grilled Fish Salad, so it’s a great chance to try different varieties, such as blue moki, trevally or kahawai. It’s as easy as lightly grilling the fish then tossing it with a tangy dressing and fresh salad greens – and to make it even easier my friends at @Sanford and Sons have created a kit containing almost everything you need to make it.
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Summer evenings call for light, tasty dinners that you can toss togethe…
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Today for #cookingwithannabelandrose I’m making my heavenly hotcakes. They are so incredibly light and tender you just can’t stop at one or two. Luckily the mixture makes about 18! Head over to my stories to see how they go together and get the recipe. Enjoy 🌈Annabel and Rose | Annabel Langbein
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Today for #cookingwithannabelandrose I’m …
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Today for #cookingwithannabelandrose I’m up the garden picking celery and seeing what’s coming on in my winter garden. It’s always such a buzz finding the fixings for dinner up here. Over on my stories today I’m transforming my gorgeous crunchy celery into a fabulous Wardolf salad. Head over there for the how to on this salad and the easy recipe. Enjoy 🌈 Annabel and Rose | Annabel Langbein
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Today for #cookingwithannabelandrose I’m …
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Day 22 #cookingwithannabelandrose I’ve been gathering the last if a zucchinis in my wanaka garden to make an update of a favourite classic - zucchini slice. Head over to my stories for the lowdown and the recipe. Enjoy 🌈 Annabel and Rose | Annabel Langbein
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Day 22 #cookingwithannabelandrose I’ve …
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Day 38. #cookingwithannabelandrose I’m in wanaka cooking over the fire and making this fabulous bbq lamb with quinoa salad. Over on stories you find the low down on cooking the quinoa for the salad and preparing the fire for cooking, as well as the recipe for the meat and the salad. You can also use couscous or rice for the salad instead of quinoa if preferred. 🌈Enjoy. Annabel and Rose | Annabel Langbein
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Day 38. #cookingwithannabelandrose I’m i…
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Delicious fire grilled Thai beef noodle salad today from Wanaka. …
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And here's that potato gratin done and dusted. Soooo good! | Annab…
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Use any combo of veg to roast, lightly cook broccoli and or other …
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What's for dinner? Black pepper beef, sticky chicken drums, speed…
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