Cook it together by Annabel Karmel

By Annabel Karmel

This cutting edge e-book takes 10 parts that children love-tomatoes, corn, rice, potatoes, bananas, strawberries, apples, honey, chocolate, and yogurt-and provides them in a complete new manner. First, the booklet explains the place every one nutrients comes from or how it truly is made. Then top-selling writer Annabel Karmel offers healthy, enjoyable, easy-to-follow recipes that includes that nutrition. Honey brownies, baked apples, strawberry cheesecake, tomato soup, and plenty of extra tasty, child-friendly recipes fill the pages of this vibrant cookbook.
Annabel Karmel is a best-selling writer and professional on foodstuff and cooking for kids, and her books are released world wide. Annabel writes for nationwide newspapers and often seems to be on radio and tv. She has her personal diversity of fit meals for kids to be had within the united kingdom, and has outfitted a gentle and dependable fan base right here within the States

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Sing Try u uits, too. other fr sl ol Co t igh ly b 4 Sprinkle on the turbinado sugar; put the brûlées in the freezer for 15 minutes. Heat the broiler to high. Broil as close as possible to the heat until the sugar has melted. efo re s erv in g so the su g ar forms a crisp crust. 45 Chicken Pitas with Yogurt & Mint Dressing You will need: This is a mildly spicy dish with a refreshing, cooling minty sauce. Serve in pita breads for a light lunch or dinner. For the chicken 4 tbsp plain yogurt 1 tsp mild curry paste 1 tsp honey 1 tsp lemon juice 3 chicken “tenders” For the sauce 4 tbsp plain yogurt 1 tsp lemon juice pinch of salt 8 mint leaves To serve 4 small pita breads 1 small head green lettuce Makes 4 ☆ Annabel’s Tip Make sure you wash your hands after handling raw chicken.

Pour half into a pan and set aside. Add ginger to the remaining mixture in the bowl. 2 Pour the ginger mixture onto the salmon. Mix to coat. Thread 3 Thread the salmon onto the skewers, then put them on a foillined baking sheet. 4 ☆Annabel’s Tip To make the scallions curl, cut them into thin slices and put them in icy cold water. Spoon on sauce from the bowl. Broil the salmon for 2–3 minutes on each side or until cooked. Add the water to the sauce in the pan. Simmer for 30 seconds, then serve with the salmon.

4 Fill the baking cups with the mixture. Bake for 18-22 minutes, until risen, golden, and firm to the touch. Leave to cool on a wire rack. S ☆ Annabel’s Tip pe a h For nut-free decorations, make the bees with yellowfondant-icing bodies and chocolate-button wings. Paint 5 To make the bees, shape the heads and bodies from marzipan and gently squash them together so they stick. Cut out flower shapes. 6 Paint on the bees’ faces and stripes using melted chocolate or writing icing. Push slivered almonds into the sides for wings.

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