b e l K a rm el Weaning Recipes

A n na
W ean in g Recipes - 30th Anniversary Edition Comp
e lete Baby and T
Exclusiv oddler Meal Planner

Banana, Apple and Yoghurt Pancakes

Babies love mini pancakes and they’re a great way to use up those pesky overripe
bananas without wastage. They add natural sweetness and heaps of flavour, as
well as counting towards their five-a-day. Add chopped sultanas or raisins for a
real flavour explosion!
Makes 25 small pancakes

Ingredients Method
• 1 egg 1. Crack the egg into a bowl and whisk with the
yoghurt and milk. Sift in the flour and whisk
• 175g Greek yoghurt
until smooth. Add the banana and apple and
• 50ml milk mix well.

• 100g self-raising flour
• 1 overripe banana, peeled
and mashed
• 1 sweet eating apple,
peeled, cored and grated
• sunflower or vegetable oil,
for cooking
2. Heat a little oil in a large frying pan. Spoon small
amounts of batter into the pan. Fry for a few
seconds until bubbles appear on the surface. Flip
over and cook on the other side for one minute
until lightly golden.

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Salmon and Dill Balls
A tasty way to pack in those all-important omega-3s - did
you know that babies should have two portions of oily
fish like salmon in their diet every week from six months?
It’s essential for their brain and visual development. In
fact, some research shows that eating salmon can make
you smarter.
Makes 18 balls

Ingredients
• 200g sweet potato,
pricked with a fork
• 3 spring onions, chopped
• 1 tbsp chopped fresh dill
• 200g skinless salmon
fillet, diced
• 25g grated
Parmesan cheese
• 1 egg yolk
Method
1. Preheat the oven to 180°C.
2. Cook the sweet potato in a microwave for about
eight minutes until soft. Leave to cool, then scoop
out the flesh.
3. Put the spring onions, dill, salmon, Parmesan, egg
yolk and cold sweet potato into a food processor.
Whizz until blended. Shape into 18 small balls.
4. Place the balls on a baking sheet lined with
non-stick baking paper. Bake for 12 minutes,
turning over halfway through cooking, until pale
golden and cooked through.

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 Pasta Shells with Veggie Sauce
This vegetable pasta dish uses small pasta shapes,
which is a fantastic way to gradually introduce more
texture into your baby’s food.
Makes 2 portions

Ingredients
• 1 medium carrot, peeled
and sliced
• 100g cauliflower, cut
into florets
• 3 tbsp tiny pasta shells or
other tiny pasta shapes
• 25g butter
Method
1. Put the sliced carrot into the bottom of a steamer.
Cover with boiling water and cook over a medium
heat for 10 minutes. Put the cauliflower florets
in the steamer basket over the carrots, cover
and cook for 5 minutes or until the vegetables
are tender.
2. Cook the pasta shells in boiling water according
to the packet instructions.

• 300g ripe tomatoes, 3. Meanwhile, melt the butter and sauté the
skinned, deseeded tomatoes for about three minutes or until mushy.
and chopped 4. Stir in the cheddar cheese until melted. Blend the
• 50g grated cooked carrots and cauliflower together with the
cheddar cheese tomatoes and cheese. Mix with the pasta shells.

Annabel Karmel celebrates the 30th anniversary of her No.1 bestselling weaning cookbook with a
new fully updated and extended edition.
Filled with over 200 quick, easy & healthy recipes for weaning and beyond, a well as essential advice,
simple meal planners and pull-out guide, this is the go-to guide for giving your baby the best start.

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Baby’s First Cottage Pie
My First Cottage Pie is a classic recipe, and sure to be a
winner with little ones. For young babies, chop the meat in
a food processor to make it softer.
Makes 4 mini cottage pies

Ingredients
• 2 carrots, peeled and
chopped
• 3 potatoes, peeled
and chopped
• 2 tbsp olive oil
• 1 onion, peeled and chopped
• 1 garlic clove, peeled
and crushed
• 1 red pepper, cored,
deseeded and diced
• 350g minced beef
• 1 tbsp fresh parsley, chopped
• 4 tsp tomato purée
Method
1. Preheat the oven to 180°C.
2. Boil the carrots and potatoes for 15 minutes or
until soft.
3. Meanwhile, heat the oil in a pan and sauté the onion,
garlic and red pepper for three to four minutes.
4. Add the minced beef and sauté until browned. Add
the parsley, tomato puree and chicken stock. Bring to
the boil, cover and simmer for 15 minutes.
5. Drain, then mash the cooked potatoes and carrots
with the milk and 20g unsalted butter until smooth.
6. Spoon the meat into the base of four small ramekins.
Top with the mashed potato and carrot.
7. Place in the preheated oven for 10 to 15 minutes to
heat through.

• 200ml unsalted chicken stock 8. Dot with remaining butter and place under a
preheated grill until lightly golden.
• 20g unsalted butter
• 2 tbsp milk

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Chicken and Veggie Shapes
This recipe is guaranteed to be the star of any meal.
Packed with protein and a whole lot of favour, these stars
are filled with a whole lot of goodness and are a tasty
way towards your little one’s five-a-day!

Makes 25 shapes

Ingredients
• 300g minced chicken thigh
• ½ red pepper, diced
• ½ carrot, grated
• ½ onion, chopped
• ½ apple, grated
• ¼ courgette, grated
• 50g mature
cheddar, grated
• 50g breadcrumbs
• 1 tbsp thyme, chopped
• 1 clove garlic, crushed
Method
1. Preheat a fan-assisted oven to 180°C. Line a
baking sheet with non-stick paper.
2. Put all of the ingredients into a food
processor. Whizz together until finely chopped.
3. Place small shape cutters onto the baking sheet.
Fill the cutters with some of the mixture. Press
down to make a neat shape, then remove the
cutter and repeat.
4. Bake in the oven for 15 to 18 minutes until lightly
brown and cooked through.

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Baby’s First Chicken Curry
Some parents are surprised to hear that their baby can
enjoy a tasty curry from so early on in their weaning
journey. Once your little one is around 7 to 8 months old,
they will probably like a mild, aromatic curry (and you
will too!).

Ingredients Method
• 1 tbsp olive oil 1. Heat the oil in a pan. Add the onion, pepper,
squash and chicken. Brown over the heat for
• ½ onion, sliced
two minutes.
• ½ red pepper, deseeded and
2. Add the curry powder and ginger and fry for
cut into 1cm cubes
30 seconds.
• 200g butternut squash, peeled
3. Add the stock and apricots. Bring to the boil then
and cut into 1cm cubes
cover and simmer for 20 minutes.
• 200g chicken thigh fillet, cut
4. Blend to a chunky or smooth consistency. Serve
into 1.5cm cubes
with rice, if liked.
• ½ tsp mild korma curry powder
• ½ tsp grated fresh ginger
• 175ml homemade chicken
stock, very low-salt chicken
stock or water
• 3 dried apricots,
finely chopped
• rice to serve (optional)

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Popeye Pasta
This pasta dish contains spinach which is a great
source of various vitamins. Mixing tiny pasta shapes
into your baby’s food is also a good way to add texture
to encourage your baby to eat more lumpy food. Try my
organic pasta shells with this dish!

Ingredients Method
• 150g fresh 1. Cook the pasta according to the packet
spinach, washed instructions.
• 30g Annabel’s mini 2. Carefully wash the spinach and boil in a little
pasta shells water over a low heat for about two minutes until
tender. Gently press out the excess water. If using
• 15g unsalted butter
frozen spinach, cook according to the packet
• 2 tbsp milk instructions.

• 2 tbsp cream cheese
• 4 tbsp Parmesan
cheese, grated
3. Meanwhile, melt the butter in a small frying pan
and sauté the cooked spinach. Stir in the cream
cheese and the milk.
4. Remove from the heat and stir in the cheese
until melted. Chop finely in a food processor.
Mix with the cooked pasta.
5. Follow this up with fruit when serving as
dinner for a 9 to 12 month old.

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Lovely Lentils
This Lovely Lentils recipe is sweet, soft and smooth
for babies. It’s easy to make and is packed full of vital
nutrients to help them grow up strong.

Ingredients Method
• ½ small onion, 1. Sauté the onion, carrot and celery in the vegetable
finely chopped oil for about 5 minutes or until softened.
• 100g carrot, chopped 2. Add the lentils and sweet potato and pour over
the stock or water.
• 15g celery, chopped
3. Bring to the boil, turn down the heat and simmer,
• 1 tbsp vegetable oil
covered, for 20 minutes.
• 50g split red lentils
4. Puree in a blender.
• 200g sweet potato,
peeled and chopped
• 400ml unsalted or weak
vegetable or chicken
stock, or water

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Mini Energy Balls
Try these delicious Mini Energy Balls. They make a
healthy snack and are ideal to give you or your child a
mid-morning or afternoon energy boost.

Ingredients
• 200g pitted dates
• 3 tbsp smooth
peanut butter
• 3 tbsp sunflower seeds
• 125g porridge oats
• 40g raisins
• 20g pecans, very
finely chopped
• 1 tbsp chia seeds
• 20g Rice Krispies
Method
1. Put the dates in a saucepan with 100ml boiling
water. Cover with a lid, bring to the boil and
simmer for two minutes, then remove from the
heat and set aside for five minutes.
2. Transfer the soaked date mixture to a blender or
food processor and blitz until smooth (or blend
in a bowl using a stick blender).
3. Place the peanut butter and date mixture in a
saucepan and melt over a low heat until smooth.
Remove from the heat and add the remaining
ingredients to the pan. Mix well, then shape into
30 equal-sized little balls. Place the balls on a
plate and chill for one hour before eating.
4. The balls will keep in the fridge, stored in an
airtight container for up to five days.

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 Purple Porridge
Blueberries have the highest antioxidant content of
any fruit due the purple pigment in their skin. Give your
little one a boost with this delicious purple porridge for
breakfast. If your child has a dairy allergy, use a
dairy-free spread instead of butter.

Ingredients Method
• a knob of unsalted butter 1. Melt the butter or dairy-free spread in a saucepan.
or dairy-free spread
2. Add the apple and sauté for two minutes.
• ½ apple, peeled and
3. Add the remaining ingredients.
finely diced
4. Stir over the heat until bubbling and the
• 25g porridge oats
blueberries have softened.
• 150ml calcium-fortified
almond milk
• 25g blueberries

Never be short on food ideas for your little ones with Annabel’s Baby & Toddler Recipe App. With over
350 family recipes (and counting!), as well as a host of features, this is the must-have app for delicious
mealtimes. Available via the app store or visit www.annabelkarmel.com for more information.

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Some ingredients and/or materials used might cause allergic reactions or health problems. You should ensure that you are fully aware of the allergies and health conditions of
those taking part. If you have any concerns about your own or somebody else’s health or wellbeing, always speak to a qualified health professional. Activities listed within the
resource should always be supervised by an appropriate adult. Children should be supervised when using sharp items such as scissors or other tools. Please make sure you are
aware that children may put craft items into their mouths, and that they should wash their hands afterwards. By using this resource, you acknowledge that it is the responsibility
of supervising adults to ensure the safety of children in their care and that we will accept no liability as a result of the activity.

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