We’ve put together ten of our favourite Annabel Karmel recipes, so you can access them all in one handy place.
Berry and White Choc Tart
Makes 6-8 Portions
- 125 g (4½ oz) unsalted butter
- 250 g (9 oz) digestive biscuits
- 275 g (10 oz) full-fat cream cheese
- 300 ml (½ pint) double cream
- 100 g (4 oz) white chocolate
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 300 g (11 oz) fresh blueberries
- 300 g (11 oz) fresh raspberries
- runny honey, for drizzling
Start by making the biscuit base. Melt the butter in a saucepan then remove from the heat. Put the biscuits in a plastic food bag, seal the bag, then crush them to fine crumbs with a rolling pin. Transfer the biscuit crumbs to the pan with the melted butter and mix thoroughly. Press the buttery crumbs into the base and slightly up the sides of a 25 cm (10 in) fluted, loose-bottom tart tin. Chill in the fridge for 30 minutes, until firm.
Melt half the white chocolate in a heatproof bowl over a pan of gently simmering water (don’t allow the base of the bowl to touch the water), then set aside.
Place the cream cheese and double cream in a bowl. Beat with an electric whisk or by hand until the mixture forms thick, soft peaks, then add the melted white chocolate, maple syrup and vanilla extract. Stir until smooth.
Remove the biscuit base from the fridge and spoon the cream cheese mixture onto the base. Smooth the surface, arrange the blueberries and raspberries on top, then decorate the tart with white chocolate shavings (using the remaining white chocolate) and drizzle with honey.
One-Pot Chicken with Spring Vegetables
Makes 6 portions
- 1.5-1.6 kg (3¼ -3½ lb) chicken
- 3 tbsp olive oil
- 1 tsp runny honey
- 1 tsp lemon juice
- 300 g (11 oz) baby new potatoes, scrubbed and any larger ones halved
- 1 onion, thinly sliced
- 2 garlic cloves, peeled but left whole
- 200 g (7 oz) baby carrots
- 300 ml (½ pint) hot chicken stock
- 300 ml (½ pint) white wine
- 100 g (4 oz) frozen peas
- 2 tbsp fresh tarragon leaves
- salt and black pepper
Preheat the oven to 200°C/400°F/Gas 6.
Put the chicken into a large, shallow ovenproof dish or skillet. Drizzle over the olive oil, honey and lemon juice and season. Roast for 30 minutes until lightly golden brown, then add the potatoes, onion, garlic and carrots and toss to coat with the olive oil, honey and lemon in the dish around the chicken.
Pour the stock and wine over the vegetables, then put the dish back in the oven for a further 45 minutes, until the chicken is golden brown and cooked through and the vegetables are tender (you might need to cover the chicken with foil if it is getting too brown). Add the peas and cook for a final 5 minutes.
Remove from the oven and sprinkle with tarragon before serving.
Turkey Pasta Salad
Makes 2-3 portions
- 50g (2oz) pasta shapes
- 50g (2oz) broccoli florets, washed
- 100 g (3 ½ oz) turkey fillet, cooked and chopped
- 100 g (31?2 oz) tinned or frozen sweetcorn
- 2 tomatoes, skinned, deseeded and chopped
- 2 spring onions, thinly sliced
- 3 tablespoons light olive oil
- 1 tablespoon runny honey
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lemon juice
Cook the pasta following the packet instructions
Steam the broccoli florets for 5 minutes
Meanwhile, whisk together all the ingredients for the dressing
Put the turkey, sweetcorn, tomatoes and spring onions into a bowl, together with the drained pasta, and toss with the dressing.
Raspberry & Chocolate Ice Lollies
- 225g fresh raspberries
- 100g caster sugar
- 275 ml water
- 1 tbsp lemon juice
- 200g Bourneville chocolate melted
- Sprinkles to decorate
Put the raspberries, sugar, 75 ml of the water, and lemon juice into a small saucepan. Bring up to the boil and simmer for 2 to 3 minutes until the raspberries have softened.
Whiz in a food processor until smooth, then sieve removing the seeds. Add the remaining water and pour into lolly moulds.
Place in the freezer for 8 hours or freeze overnight.
Melt the chocolate in a bowl over a pan of just simmering water until runny. Dip the lolly moulds in hot water to release the lollies from the moulds and place on a plate. Drizzle the chocolate over the lollies using a fork and quickly sprinkle with sprinkles. Turn the lollies over and repeat, then quickly return to the freezer to chill and set the chocolate.
Makes 8 portions
- 150g macaroni
- 600 ml milk
- 3 tbsp cornflour
- 75g mature Cheddar cheese, grated
- 75g Gruyere cheese, grated
- 60g Parmesan cheese, grated
- 125g Mascarpone
- ¼ tsp Dijon mustard
For the topping
- 25g breadcrumbs (1 slice)
- 20g grated parmesan
Cook the macaroni according to the packet instructions. Drain and rinse under a cold tap. Heat 500 ml milk until just boiling.
Mix the cornflour and remaining 100ml milk and whisk into the hot milk. Cook, whisking constantly until the sauce thickens and comes to the boil.
Whisk in grated cheeses until melted, then mascarpone and Dijon mustard. Stir in the cooked pasta and season to taste. Transfer to a baking dish. Mix breadcrumbs and Parmesan cheese and sprinkle over. Grill until golden.
Makes 5 portions
- 1 medium potato, unpeeled (approx 150g)
- 70g salmon fillet
- A squeeze of lemon juice
- A knob of butter
- 2 spring onions, chopped
- 1 tsp sweet chilli sauce (optional)
- 2 tbsp tomato ketchup
- ½ tbsp mayonnaise
- 1 tbsp seasoned flour
- 1 egg, lightly beaten
- 50g breadcrumbs
- 2 tbsp sunflower oil for frying
- Salt and freshly ground black pepper (from one year)
Boil the potato in lightly salted water for 25 to 30 minutes until tender when pierced with atable knife.
Drain and when cool enough to handle, peel and mash.
Cook the salmon in the microwave for a couple of minutes with the squeeze of lemon juice and knob of butter. Flake onto a plate and leave to cool slightly.
Mix the potato with the spring onions, chilli sauce, ketchup, mayonnaise and salt and pepper to taste.
Fold in the flaked salmon, being careful not to break the fish up too much.
Take tablespoonfuls of the mixture and form into small cakes. Dust in seasoned flour.
Heat the oil in a non stick pan and fry the fishcakes for 2 to 3 minutes on each side until golden.
You can shallow fry the footballs in 2 tbsp of oil but they won’t keep their round shape so well.
Sticky BBQ Ribs
- 1.25kg (2 lb 12 oz) spare ribs
- Salt and freshly ground black pepper to season
- 1 small red onion, chopped
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 150ml (5fl oz) tomato ketchup
- 100ml (3 ½fl oz) fresh orange juice
- 4 tbsp clear honey
- 1 tbsp dark soy sauce
- 2 tsp Worcestershire sauce
Preheat the oven to 170C/325F/Gas 3. In a frying pan, sautÃ© the onion in the oil for 5 minutes, until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly, then whiz together in a blender.
Put the ribs in a large roasting tin (line with foil for easier clean up) and season with salt and pepper. Pour over the sauce and toss the ribs to coat. Cover with foil and cook got 30 minutes. Increase the oven temperature to 200C/400F/Gas 6, uncover the ribs and cook for a further 30 minutes, turning over halfway. Transfer to a plate and allow to cool slightly before serving.
Alternatively, you can grill or BBQ the ribs- season and cook with a medium hot grill or coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and grill or BBQ for 5 minutes. Repeat 3-4 times until the ribs are cooked through, with a sticky coating.
- 150g (5oz) spaghetti
- 100g (4oz) broccoli, cut into small florets
- 75g (3oz) courgette, cut into strips
- 15g (½ oz) butter
- 4 spring onions, finely sliced
- 100g (4oz) frozen peas
- 1 tomato (approx 140g/5oz), skinned, de-seeded and chopped
- 150ml (5fl oz) crÃ¨me fraiche
- 75 ml (2 ½ fl oz) vegetable stock
- Squeeze of lemon juice
- 4 tbsp freshly grated parmesan cheese
Cook the spaghetti according to the instruction son the packet. Blanch the broccoli and courgette in lightly salted boiling water for 4 minutes,
Melt the butter in a saucepan and gently fry the spring onions for 1 to 2 minutes. Stir in the peas and cook for 1 minute. Stir in the chopped tomato and the blanched broccoli and courgette and cook for 1 minute more. Stir in the crÃ¨me fraiche, vegetable stock, lemon juice and parmesan. Cook over a gentle heat for 2 to 3 minutes. Season to taste, then stir in the cooked spaghetti.
Mini Chicken Pies
Makes 4 individual pies
- 45g/1½ oz butter
- 1 small shallot, diced
- 1 medium carrot, peeled and diced
- ½ small leek, thinly sliced
- ¼ tsp chopped fresh thyme leaves
- 4 tsp white wine vinegar
- 20g/ 3/4 oz cornflour
- 400ml/14fl oz hot chicken stock
- 2 tbsp crÃ¨me fraÃ®che
- Salt and pepper
- 500g/1lb 2oz potatoes, peeled and cubed
- 3 tbsp milk
- 225g/8oz skinless, boneless chicken breast, cut into thin, bite-size slices
- 1 egg white, lightly beaten (optional)
Melt 30g (1oz) butter and sweat the vegetables with the thyme for 10 minutes until soft. Add the vinegar and boil until it has evaporated. Stir in the cornflour, then add the stock a little at a time, stirring, to make a smooth sauce. Add the crÃ¨me fraÃ®che and season to taste with salt and pepper. Allow the sauce to cool.
Cook the potatoes in plenty of boiling salted water for about 15 minutes until just tender. Drain the potatoes, then mash well. Beat in the remaining butter and the milk, and season to taste.
Divide the chicken among four ramekins or small ovenproof dishes (I use 9.5cm/scant 4in diameter ramekins) and spoon the sauce on top. Cover with the mash and fork the surface to mark lines.
Preheat the oven to 200°C (180°C fan), gas 6. Put the dish(es) on a baking tray and bake for 30 minutes. If the pies are fridge-cold, bake for an extra 5 minutes. The tops can be browned further under a hot grill – if you brush them with a little egg white they will brown nicely.
Note: To freeze, wrap the potato-topped pies well; thaw overnight in the fridge before baking.
Blackberry and Apple Crumble
Makes 6 Portions
- 175 plain flour
- Generous pinch of salt
- 100g butter
- 75g demerera sugar
- 50g ground almonds
- 25g butter
- 350g apples, peeled, cored and chopped
- 350g pears, peeled, cored and chopped
- Finely grated zest ½ lemon
- 50g caster sugar
- 200g blackberries
Mix the flour and salt together, and then rub the butter into the flour using your fingers until most of the butter has been absorbed. Finally rub in the demerera sugar and ground almonds.
Melt the 25g butter in a saucepan, add the chopped apples and pears and cook gently until just beginning to soften. Stir in the grated lemon zest, sugar and blackberries.
Transfer to an ovenproof dish (a round pyrex dish with a diameter of 17cm and depth of 7 cm is ideal). Sprinkle over the topping and bake in an oven pre-heated to 200C for 30 minutes or until golden and bubbling.
These recipes are taken from the following Annabel Karmel books: The Fussy Eaters, Essential Guide to Feeding Your Baby and Toddler, The After School Meal Planner and The Baby and Toddler Food Diary.