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Winter Goodness

Annabel Langbein: A Free Range Life



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Annabel Langbein: Winter Goodness by Annabel Langbein
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9.05% of people buy Annabel Langbein: Winter Goodness and Annabel Langbein A Free Range Life: Celebrate Summer ~ Annabel Langbein.

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4.8 out of 5 stars Based on 15 Customer Ratings

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"Not just a cookbook"
5 stars"
Purchased on Mighty Ape

Beautiful photos, an insight into Annabel's property and lots of reading.

1 out of 1 people found this review helpful.
"Brilliant book"
5 stars"
Purchased on Mighty Ape

Annabel has outdone herself once again with a book full of gorgeous recipes, helpful hints and a menu to help busy people get organised. Can't wait for her next book.

1 out of 1 people found this review helpful.
"Another goodie"
5 stars"
Purchased on Mighty Ape

Easy recipes using everyday ingredients

1 out of 1 people found this review helpful.


Packed with more than 150 easy and delicious new recipes, the Annabel Langbein A Free Range Life: Winter Goodness bookazine is your essential guide to a great winter.

Perfect roasts and gravy, slow-cooker meals and winter cakes and puddings are all given the Annabel treatment – a fresh, light, seasonal approach that is often naturally gluten-free and deceptively healthy.


Abundance Bowl
Layer a tasty dressing, a wholegrain or pulse, a nut or dairy protein and loads of vegetables into a jar for the perfect portable workday lunch. Simply turn out into a bowl and lunch is ready!

Prep 10 mins / Cook 20 mins / Serves 1–2

350g pumpkin, peeled, deseeded and diced
1 tbsp extra virgin olive oil
salt and ground black pepper, to taste
1 small clove garlic, crushed
1½ tbsp lemon juice
1 tbsp each soy sauce, tahini and water
1 cup cooked chickpeas or lentils
100g feta, coarsely crumbled
a handful of baby spinach leaves
2 tbsp pistachios
mint leaves or dill sprigs

Preheat oven to 180 ̊C fanbake and line an oven tray with baking paper. Toss pumpkin in oil, salt and pepper, spread out on the tray and roast until golden and soft (about 20 minutes).

To make dressing, combine garlic, lemon juice, soy sauce, tahini and water in the base of a medium-large jar. Layer in chickpeas or lentils, roast pumpkin, feta, spinach, pistachios and herbs then screw on the lid. To serve invert into a large plate or bowl.

SWAP IT OUT: You can use any leftover roasted veges in this Middle Eastern-inspired combo. You’ll need about 2 cups.

PREP-AHEAD: I often roast a tray of veges at the weekend to add to salads and couscous for weekday lunches and sides.

Slow Cooker Bolognaise
Two meals sorted in one go! Make a double batch in the slow-cooker and you can take a night off later in the week – this recipe serves eight or you can use half in moussaka the next day.

Prep 10 mins / Cook 4–8 hours / Serves 8

1kg beef mince
10 rashers streaky bacon, diced
1 cup grated parmesan
3 × 400g cans chopped tomatoes
2 onions, finely chopped
1 large carrot, peeled and finely diced
1 leek, white and half of green parts finely sliced
3 cloves garlic, chopped
1 tbsp worcestershire sauce
1 tsp ground nutmeg
2 tsp salt
1 tsp ground black pepper
½ cup tomato paste
1 cup white wine
¼ cup cornflour

Combine all ingredients except tomato paste, wine and cornflour in the bowl of a slow-cooker. Mix tomato paste, wine and cornflour until smooth then stir into mince mixture. Cover and cook on high power for 4 hours or low power for 7–8 hours.

MAKE A MEAL OF IT: Serve with spaghetti, a sprinkling of grated parmesan and a salad or green veges.

SWAP IT OUT: If you don’t have bacon you can still make this – it’s nearly as nice without! If you don’t have a leek, add an extra onion instead.

ALCOHOL-FREE: The alcohol in the wine will burn off while cooking but if you want to avoid alcohol use a cup of chicken or beef stock instead.

FAMILY-FRIENDLY: This bolognaise is also wonderful as a family pie – just mix in a heaped cup of frozen peas, top with flaky pastry or mashed potato and bake until golden.

Release date NZ
April 30th, 2015
Country of Publication
New Zealand
All-time sales rank
Top 5000
Product ID

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