Download PDF by Annabel Karmel: Annabel's Kitchen: My First Cookbook

By Annabel Karmel

ISBN-10: 1473501245

ISBN-13: 9781473501249

This straightforward to stick to cookbook is the last word consultant to educating young children from the age of 4 and upwards the best way to cook dinner. Tying in along with her television sequence, Annabel's Kitchen, broadcast on CiTV, this step by step cookbook for children demonstrates the right way to prepare dinner basic yet tasty dishes in a enjoyable and available manner - with appearances from the exhibits loveable characters, Jimmy the Penguin and a trio of making a song Cupcakes!

Featuring dishes from around the globe, the publication indicates how cooking could be a enjoyable relations job, whereas stressing the significance of a nutritious diet and introducing new flavours. the simple recipes variety from a scrumptious Prawn and sausage paella, to Mini cheese souffles, Naan bread with sultanas and mouthwatering Jelly boats.

With full-colour step images for every recipe, this can be the precise first cookery e-book for kids (and their parents!).

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Additional info for Annabel's Kitchen: My First Cookbook

Sample text

5g 2g Poached eggs with chargrilled asparagus For a grown-up breakfast, dip the asparagus in the egg yolk as if it were a toast stick. Low carb Dairy free Gluten free Low salt SERVES 4 PREP 5 MINS COOK 10 MINS 1 Heat a grill pan and rub the asparagus spears with the oil. Cook on the grill pan over medium heat for 5–7 minutes (depending on thickness), turning occasionally, until they are tender and charred in places. Sprinkle them with salt and pepper. 1 bunch of asparagus, woody ends removed 1 tbsp olive oil salt and freshly ground black pepper 4 large eggs 2 When the asparagus is nearly ready, bring a large pan of salted water to a boil.

4 eggs 1 cup skim milk 1 /4 tsp ground cinnamon 4 slices thick whole wheat bread, cut into triangles WEVSVXQƅRZHURLO 9oz (250g) blueberries maple syrup, to serve 3 Heat half a tablespoon of the oil in a frying pan on low heat. Carefully place two triangles in the pan. 4 Fry the triangles on both sides until they turn golden brown. Repeat steps 3 and 4 for the remaining bread triangles. 5 Serve the French toast warm, with blueberries and maple syrup or try it with butter and jam. 7g 2g BREAKFASTS PROTEIN-PACKED 43 FEELGOOD FILLERS Quinoa and polenta muffins with eggs, bacon, and avocado Rich in whole grains, these deliciously savory muffins make a perfect start to your day.

Drain. salt and freshly ground black pepper OER] J ƅRXU\SRWDWRHV VXFKDV5XVVHWSHHOHGDQG cut into bite-sized chunks 2 tsp olive oil UHGRQLRQƄQHO\FKRSSHG 1 Ű2UHGEHOOSHSSHUGLFHG 13Ű4oz (50g) chopped pancetta WEVSƄQHO\FKRSSHGFKLYHV 13Ű4oz (50g) grated mature &KHGGDUFKHHVHWRVHUYH 2 Meanwhile, heat the oil in a large, nonstick frying pan over medium heat and cook the onions and red bell pepper for 5 minutes. Add the pancetta, season well, and cook for another 5 minutes, stirring occasionally.

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Annabel's Kitchen: My First Cookbook by Annabel Karmel


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