She is an expert in devising tasty and nutritious meals for children without the need for parents to spend hours in the kitchen. Annabel has written 24 books on feeding babies, children and families and sold over 4 million books worldwide.
This year marks the 20th anniversary of Annabel’s first book, the Complete Baby & Toddler Meal Planner which has become the authoritative guide on feeding babies and is regularly in the top five cookery titles.
More Recipe’s available from Annabel’s App ‘Annabel’s Essential Guide to Feeding your Baby and Toddler’ iTunes or Google Play £3.99
APPLE AND CARROT MUFFINS WITH MAPLE SYRUP
from ‘After-School Meal Planner’, £14.99
These are one of my favourite muffins and they are so easy to make. They are great for breakfast, lunchboxes or a snack. Using wholemeal flour helps to boost the fibre content and adding grated carrot and apple keeps the muffins moist and gives them a delicious fruit flavour.
Makes 12 large muffins; suitable for freezing
150g (5 oz) plain wholemeal flour; 50g (2 oz) granulated sugar; 25g (1 oz) dried skimmed milk powder; 1 ½ teaspoons baking powder; ½teaspoon cinnamon; ½ teaspoon ground ginger; ¼ teaspoon salt; 125ml (4 fl oz) vegetable oil; 50ml (2 fl oz) honey; 50ml (2 fl oz) maple syrup; 2 eggs, lightly beaten; ½ teaspoon vanilla essence; 1 large apple, peeled and grated; 75g (3 oz) carrots, peeled and grated; 75g (3 oz) raisins
Pre-heat the oven to 180C/350F/Gas Mark 4. Combine the flour, sugar, skimmed milk powder, baking powder, cinnamon, ginger and salt in a mixing bowl. In a separate bowl, combine the oil, honey, maple syrup, eggs and vanilla essence. Beat lightly with a balloon whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir in the flour mixture until just combined.
Line a muffin tray with paper cups and fill until two-thirds full. Bake for 20 to 25 minutes. You can also make mini muffins – which are ideal for children – they will take about 15 minutes to bake.
SESAME CHICKEN FINGERS
from After-School Meal Planner, £14.99
Makes 4 Portions
2 chicken breasts
salt and freshly ground pepper
200ml (7 fl oz) buttermilk
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp soy sauce
¼ tsp paprika
1 clove garlic, peeled and sliced
125g (4½ oz) dried breadcrumbs or fresh white breadcrumbs
40 g (11½ oz) sesame seeds a little vegetable oil for frying
Cut each chicken breast into 2 cm (½ in) strips and season with salt and freshly ground pepper. Combine the buttermilk, lemon juice, Worcestershire sauce, soy sauce, paprika and garlic in a bowl. Add the chicken strips and toss to coat. Cover and marinate for at least one hour or overnight.
Drain the chicken well. In a large bowl, toss the breadcrumbs with the sesame seeds and some salt and pepper. Heat the oil in a large frying pan. Roll the chicken in the crumbs to coat and sauté until golden and cooked through, turning occasionally.