Annabel Karmel

Chicken Dippers – Step by Step Cooking

2010-07-06T12:31:00.002+01:00

Chicken Dippers – Step by Step Cooking

Taken from Mummy and Me Cook Book.

Annabel Karmel wins Media Award at the First Women Awards 2010

2010-07-06T10:25:00.001+01:00

On Wednesday 23rd June, Annabel Karmel won The 2010 First Women Awards – Media Award hosted by Real Business magazine at the London Marriott, Grosvenor Square, which recognises female pioneers across British Business in professional and public life.
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No Bake Train Cake - Step by Step Cooking

2010-06-09T16:12:00.000+01:00

Just published new recipe - No Bake Train Cake - Step by Step Cooking

It has step by step instructions to make a fabulous Train Cake for kids. There are some stunning images as well.

Fabulous Football World Cup Recipes

2010-06-09T14:04:00.002+01:00

Here are some of the new football world cup recipes for kids

Best Beef Burger

2010-01-29T10:26:00.007Z

This is one of the new recipes from my new book "You Can Cook".

These juicy beef burgers are made from lean minced beef flavoured with carmalized onion, thyme and soy sauce.

Ingredients

1 red onion, chopped
1 tbsp olive oil
4 tsp soft light brown sugar
1 tbsp balsamic vinegar
4 sprigs thyme (quarter tsp thyme leaves)
200g lean minced beef
45g fresh white breadcrumbs (2 slices, crusts removed)
1 egg yolk
2 tbsp milk
1 tsp soy sauce
Sunflower oil (if frying)

Method

Heat the oil and cook the onion very gently for 8 to 10 minutes until soft. Stir in the sugar and vinegar, increase the heat to medium and cook, stirring for 2 to 3 minutes until the onions have caramelised slightly and the sugar and vinegar have reduced to a thick syrup. Stir in the thyme. Transfer to a bowl and leave to cool.

Add the remaining ingredients to the bowl and season to taste with salt and pepper. Mix until just combined and try not to overwork the mixture (to check for seasoning fry 1 tsp of the mixture in a small frying pan, cool and taste).

Divide into four equal portions, roll into balls , then flatten slightly into burger shapes approx 1 cm thick. Cover and chill well until needed.

Shallow fry on a low heat for 4 to 5 minutes each side. Alternatively grill for four minutes on each side but make sure the grill pan is one shelf down from the normal position, otherwise the outside will burn easily.

Information

Suitable for Freezing

Fusilli with salmon in a light cheese sauce with spring vegetable

2010-01-14T10:32:00.011Z

This is one of my favourite recipes, it’s a delicious combination of spring vegetables and tender chunks of salmon.

The sauce couldn’t be simpler - you just stir the ingredients together and heat through.

Information

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4

Ingredients

200 g (7 oz) fusilli
2 tbsp light olive oil
1 onion, finely chopped
1 garlic clove, crushed
100 g (31/2 oz) orange pepper, cut into strips
100 g (31/2 oz) broccoli florets
1 medium courgette, sliced and cut into semi-circles
250 g (9 oz) salmon fillets
150 g (51/2 oz) half fat crème fraîche
200 ml (7 fl oz) vegetable stock
150 g (51/2 oz) tomatoes, skinned, deseeded and cut into chunks
75 g (3 oz) Parmesan cheese, grated
salt and freshly ground black pepper

Method

Cook the fusilli according to the instructions on the packet.

Heat the olive oil in a heavy-based saucepan and sauté the onion and garlic for 3 minutes, stirring occasionally. Add the orange pepper, broccoli and courgette and sauté for 6–7 minutes until tender, stirring occasionally.

Meanwhile, cut the salmon into chunks, put in a saucepan, cover with fish stock and poach over a gentle heat for 3–4 minutes until cooked. Remove from the pan, strain and set aside.

Stir the crème fraîche and vegetable stock into the cooked vegetables and bring to a simmer. Stir in the chopped tomatoes and chunks of salmon and simmer for 2 minutes, then stir in the Parmesan and season to taste.

Toss the drained fusilli with the sauce, taking care not to break up the chunks of salmon.

Top 100 Baby Purees

2010-01-12T14:45:00.000Z

Making your own baby food is not only more economical than buying commercial brands - you can be sure your child has only the freshest ingredients.

This book is an essential collection of Annabel Karmel's best ever purees featuring 100 new recipes that will make for a healthy and happy baby. All these recipes are quick and easy to prepare.

From first tastes and weaning, right through to meals for older babies, all the recipes are suitable for children aged 6 months and above.

Recipes

2010-01-12T12:31:00.000Z

Annabel Karmel's Recipes