FRESH & FABULOUS - Annabel Langbein

PROFILEChocolate and Cranberry SlicePrep time: 15 minsCook time: 2 mins + 1 hour chillingMakes approx 30 slices350g best quality dark chocolate, chopped cup sweetened condensed milk2 teaspoons vanilla extractcup icing sugar1 cup dried cranberriescup shelled unsalted pistachio nuts1 Line a small 16 x 5cm loaf tin with baking paper.2 Melt the chocolate over a double boiler or in a microwave(microwave for 1-2 minutes, stirring every 30 seconds). Take it offthe heat when nearly melted. If overheated it can ‘clump up’ andgo hard. The residual heat will be enough to fully melt it.3 Add the sweetened condensed milk and stir until evenlycombined, then stir in the vanilla, icing sugar, cranberries andpistachio nuts. At this point the mixture will solidify.4 Press the mixture firmly into the prepared loaf tin. Chill until set,then slice and store in a cool place. This rich chocolate slice keepsfor several weeks in an airtight container.constantly open and close the door ofthe refrigerator.It’s harder for Annabel to choose afavourite dish or meal to make. As sheexplains, “I’m more occasion-driven. Tome, seafood is the biggest luxury but Ialso choose what to make based on whatproduce is available. I’ll head out to theveggie garden and pick whatever itemsgo with what I have”.But when I ask about her mostindispensible item in the kitchen,Annabel is fast with her answer. “Myhusband!” she chuckles, then addsseriously, “I love my Microplane systemso I don’t need much more than this, plusa good knife and a wooden spoon.”Annabel’s next few months are goingto be taken up with pre-production thenfilming of the new Annabel Langbein The Free Range Cook series for ABC TV inAustralia and TV ONE in New Zealand.A new book is due for release in Octoberwith a focus on bringing her free-rangevalues to the city. “I want families tochange their approach and make newchoices for healthier eating,” saysAnnabel. “I wanted to show busy familieshow easy it is to put good food on thetable with just a bit of planning andpreparation.”I bid goodbye to Annabel as she headsoff for another whirlwind interview andwe part ways. But I’m left with a strongimpression of Annabel’s passion for foodand produce and I can’t wait to get homeand try out some of her recipes. DETAILSThe Free Range Cook is published byABC Books and can be found in allgood book retailers.Annabel Langbein’s website: www.annabel-langbein.comTHE GOURMET KITCHEN | 97