Annabel Karmel Home Recipe Favourites - Spring / Summer Menu 2021 - Nurseries by ...
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Annabel Karmel
Home Recipe
Favourites
Spring / Summer Menu 2021
At nurseries by Gymfinity Kids, every child
that attends our nursery can look forward to
healthy, tasty food each and every day.
Nourishment is one of our key pillars,
we know a balanced diet is proven to improve
concentration, learning, energy and much more.
That’s why we work with nursery caterers, the
Yum Yum Food Company and No.1 children’s
cookery author Annabel Karmel MBE to make
smart food decisions for little tummies.
We wanted to share some of our favourite
Annabel Karmel recipes taken from our
Spring / Summer menu, so you can enjoy at
home some of the meals we serve at nursery.
Contents
4 - Tuna Pasta Bake
6 - Paprika Chicken Nourish Bowl
8 - Annabel’s Fruity Chicken Curry
10 - Tasty Lentil Bolognese
3.
Tuna Pasta Bake
Six portions
Ingredients 1. Preheat the oven to 180C/ 350F/ Gas Mark 4. Boil the pasta
until al dente, then drain and refresh in cold water to stop it
For the tuna pasta bake from over cooking.
1/2 onion, peeled & finely chopped 2. Melt the butter in a saucepan and sauté the onion until soft.
25 g butter Stir the cornflour into the water until dissolved, then add to
1 tbsp cornflour the pan along with the tomato soup.
120 ml water
3. Bring to the boil, add the herbs then cook gently stirring for
400 g tin of tomato soup
five minutes.
a pinch of mixed herbs
4. Mix in the flaked tuna and heat through. Season to taste.
1 to 2 tbsp fresh chopped parsley
5. For the sauce, melt the butter in a saucepan and sauté the
200 g canned tuna, drained & flaked
150 g fusilli pasta onion until transparent. Add the flour and continue stirring
salt & freshly ground black pepper the mixture all the time.
6. Gradually pour in the milk and keep stirring until the sauce
For the sauce is thickened and smooth. Add the chopped spinach and
1/2 onion, peeled & finely chopped stir until wilted. Remove from the heat and stir in the grated
25 g butter cheese.
2 level tbsp plain flour 7. Grease a serving dish and add the tuna and tomato mixed
300 ml milk with the pasta and then the spinach sauce. Sprinkle with
50 g baby spinach, chopped some grated Cheddar Cheese.
85 g Cheddar cheese, grated plus a little 8. Bake for 25 minutes until golden.
extra for the topping
“ Tuna is rich in protein, vitamin D & B12 so it’s a
nutritious choice for dinner or any main meal.
This tuna pasta bake dish is one of my favourite fish
”
recipes and it’s so easy to make.
Annabel Karmel
Paprika Chicken
Nourish Bowl
Two portions
Ingredients 1. Cook the rice according to the packet instructions,
drain and cool.
For the nourish bowl
2. Put the cold rice into a bowl. Add the avocado,
100g brown and wild rice
pine-nuts, spring onions, cucumber, tomatoes and
1 avocado, diced
50g pine nuts, toasted rocket on top .
1 bunch spring onions, sliced 3. Mix the oil, paprika, honey and soy sauce together.
½ cucumber , diced Coat the chicken.
100g cherry tomatoes , quartered 4. Heat a frying pan until hot. Add the chicken and
50g rocket leaves fry for 5 minutes until cooked through. Place on
1 chicken breast , sliced into strips
top of the salad.
1 tbsp olive oil
5. Mix all of the ingredients together and pour over
1 tsp honey
½ tsp sweet smoked Spanish paprika the salad .
½ tsp soy sauce
For the dressing
2 tsp Dijon mustard
Juice ½ lemon
4 tbsp olive oil
1 tbsp sweet chilli sauce
“ Nourish your body and lift your spirits with this
delicious Paprika Chicken Nourish Bowl recipe.
Filled with colourful veggies and tossed in a lemon
”
mustard dressing.
Annabel Karmel
7
Annabel’s Fruity
Chicken Curry
Two portions
Ingredients 1. Heat 1 tbsp oil in a wok or frying pan and stir-fry the chicken
for about 4 minutes.
3 tbsp vegetable oil 2. Remove chicken and set aside.
2 chicken breasts cut into chunks 3. Heat the remaing oil in the wok and sauté the onion and
1 onion, peeled & chopped garlic for 3 minutes.
1 garlic clove, crushed 4. Next, add the apple and sweetcorn (if using) and sti-fry for 3
1 medium apple, peeled & thinly sliced
miutes.
100 g baby sweetcorn, cut into quarters
5. Add the korma curry paste, mango chutney, tomato purée,
(optional)
frozen peas, coconut milk, chicken stock and chicken pieces
1 tbsp Korma curry paste
and simmer for 15 to 20 minutes.
1/2 tbsp mango chutney
1 tbsp tomato puree 6. Season to taste.
100 g frozen peas
150 ml coconut milk
1 chicken stock cube dissolved in 150 ml
boiling water
salt and freshly ground black pepper
“ This Kids Chicken Curry is a flavoursome curry that
kids will love. Serve with fluffy white rice and some
poppadums.
Annabel Karmel
”
9
7Tasty Lentil
Bolognese
Six portions
Ingredients 1. Heat the oil in a saucepan. Add the onion, pepper, garlic,
carrots and aubergine.
2 tbsp olive oil 2. Fry over a medium heat for 5 minutes. Add the lentils and
1 large onion, finely chopped coat in the mixture. Add the chopped tomatoes. stock, sun-
1 red pepper, finely diced dried tomato paste and seasoning.
2 small carrots, peeled and finely diced 3. Cover with a lid, bring up to the boil, then simmer for 25-30
½ small aubergine, finely diced
minutes until the lentils are soft and the sauce is reduced.
2 large cloves garlic, crushed
Add the thyme and soy sauce.
75g puy lentils (dried)
4. Cook the pasta according to the packet instruction, drain
400g tin chopped tomatoes
and toss the sauce.
300ml vegetable stock
2 tbsp sundried tomato paste
1 tbsp fresh thyme, chopped
1 tsp soy sauce
250g spaghetti
“ You won’t miss the meat in this delicious recipe.
It’s even suitable for vegans!
”
Annabel Karmel
9
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