I’ll be honest, I’ve never heard of Annabel Langbein: The Free Range Cook. However, I was asked if I’d like to review her new cookbook called The Free Range Cook Simple Pleasures, and the title alone had me intrigued so I said yes! What I also didn’t know is that she has a television series in New Zealand and this is the accompanying cookbook. I love cooking shows and hers is currently being broadcast on PBS in markets all over the US.
Moroccan Tomato Sauce
Once I got the book I noticed how easy the recipes were and how fresh they are too. She uses seasonal ingredients from her garden and local growers. She has vegetarian, gluten-free, make ahead dishes, and also includes menus so you don’t have to worry about what goes with what…I love that feature! If you’re looking for a fresh, inviting, and delicious cookbook that is not only packed full of delicious recipes, but also stories too, then The Free Range Cook Simple Pleasures is definitely for you!
Coffee Liqueur
One of the recipes that popped out to me was the Pan Bagna. On Saturdays I love making sandwiches, and during the colder months I’ll have a pot of soup of the woodburner to go with it too! Pan Bagna is a French pressed sandwich that can be made ahead of time and then put under a weight which allows the flavors to soak into the bread…yum!
- 1 loaf Turkish Bread or French Bread
- 1/2 C Summer Basil Pesto or Tapenade
- 4 hard-boiled eggs, sliced
- 1 Tbsp. capers, chopped
- 1-2 roasted red bell peppers, cut into strips
- salt and pepper
- Slice the loaf of bread horizontally through the center.
- Spread both sides with pesto.
- Arrange the egg slices over one half.
- Top with capers, bell peppers, and season with salt and pepper.
- Cover with the other half of the bread; wrap tightly in a towel.
- Weigh the loaf down with something heavy and chill for several hours.
- Cut into slices and serve.
Please note that I was given a copy of this book to review, however the opinions expressed are my own.
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