Karmel - Quick and Easy Toddler Recipes

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Version 1.0

Epub ISBN 9781448176502

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Published in 2013 by Ebury Press, an imprint of Ebury Publishing
A Random House Group Company

Text Annabel Karmel 2013
Photography Ebury Press 2013
(except Angus Muir 2013)
Illustrations Gwnola Carrre 2013

Annabel Karmel has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.

The Random House Group Limited Reg. No. 954009

A CIP catalogue record for this book is available from the British Library

Design by Smith & Gilmour
Photography by Dave King
(except , Angus Muir)
Illustrations by Gwnola Carrre
Food styling by Maud Eden and Lizzie Harris
Prop styling by Tamsin Weston

ISBN 978-0-09-194152-9

Contents

A bowl of porridge at breakfast gives your child an energy boost that will keep them going right through the morning. If you think you dont have time to make porridge in the morning, think again; with this microwave recipe youll be feeding your hungry bears in minutes!

40 g (1 oz) porridge oats

20 g ( oz) raisins or sultanas

250 ml (8 fl oz) milk

1 ripe banana

1 tsp honey

* Put the oats and raisins or sultanas into a bowl and pour over the milk. Cook in a 750W microwave for 4 minutes.

* Mash the banana and stir it into the cooked porridge, and drizzle over the honey to serve.

Kids love blitzing up fruit to make their own fresh and tasty smoothie, so get them involved in making this healthy breakfast drink.

100 g (3 oz) strawberries, quartered

100 g (3 oz) raspberries

2 pots blueberry yoghurt (such as mini Actimel yoghurt drinks)

1 tbsp maple syrup

* Measure all of the ingredients into a jug, then blend them together using a hand blender until smooth. Serve chilled.

Keep the kitchen sink full of soapy water and put the dirty utensils in as you cook for easy cleaning.

Frying pancakes in butter gives them a richer flavour, but you can use a mix of butter and oil instead to prevent them sticking to the pan. This recipe makes 15 pancakes; for a smaller batch, either halve the ingredients or freeze the extras separate them with baking parchment, wrap them in foil and put them in the freezer for up to one month.

200 g (7 oz) self-raising flour

50 g (2 oz) light brown sugar

1 tsp baking powder

1 egg

1 234 ml pot of buttermilk

1 tsp vanilla extract a pinch of salt

200 g (7 oz) blueberries a little oil or butter, for frying

maple syrup and butter, to serve

* Put the flour, sugar and baking powder into a large mixing bowl. In another bowl, mix the egg and buttermilk together, then pour into the flour mixture. Add the vanilla and salt and whisk everything together until it makes a smooth batter. Tip in the blueberries and gently fold them evenly through the batter.

* Heat a little oil or butter in a frying pan until it is really hot, then ladle in 2 tablespoons of the batter, swirling it a little to create a pancake shape. Fry the pancakes for 23 minutes each side until lightly golden and puffy. Repeat until you have used up all the batter. Serve them with maple syrup and butter.

Eggs are an excellent source of protein, vitamins and iron and are brilliant for rustling up a speedy meal. In this recipe the tomato and basil add a fresh, delicious flavour.

1 large egg

1 tbsp milk

tomato, deseeded and diced

2 tsp chopped fresh basil

2 tbsp grated Parmesan a knob of butter, for frying

* Mix the egg and milk together in a bowl. Add the tomato, basil and Parmesan cheese. Season to taste.

* Melt the butter in a small frying pan. Add the egg mixture, swirl it around the pan then leave it to cook for 23 minutes. Flip the omelette over and cook it on the other side for 12 minutes. Flip it out onto a plate and serve immediately.

These toppings are delicious on freshly made toast. For really crunchy toast, once it is made, let it stand in a toast rack for a minute or two, or prop the tops of two slices against each other in a triangle shape, to let it crisp up the escaping steam will stop the toast becoming soggy.

The cheese mixture can be refrigerated for up to one day before using.

2 tbsp milk

100 g (3 oz) Cheddar, grated

23 drops Worcestershire sauce

1 large egg yolk

2 slices unbuttered toast

* Put the milk in a small saucepan and heat gently, then add a handful of cheese and stir until the cheese has melted. Repeat with another handful, then add the rest and stir again. Remove the pan from the heat and stir in the Worcestershire sauce. Leave to cool to room temperature, then stir in the egg yolk.

* Preheat the grill to high and set the rack one shelf down from normal. Spread the cheese mixture thinly on the toast and put it under the grill for 12 minutes until the cheese is puffed and golden brown. Watch it carefully the egg makes the cheese brown very quickly. Serve immediately.