Product Details

• Amazon Sales Rank: #2820 in Books
• Published on: 2001-06-01
• Binding: Hardcover
• 192 pages

Jools Oliver
'I used a book by Annabel Karmel. She's a miracle woman'

Synopsis
Every parent wants the best for their child, to give them the perfect start in life, and that includes their diet and the food they eat. Annabel Karmel understands this better than most - as a trained cook and the mother of three growing children she not only knows what kids should eat but also knows what they will eat. In SuperFoods for Babies and Toddlers, Annabel takes you through your child's first 5 years from weaning babies and feeding whilst teething through fussy toddlers to lunchboxes for school children. As well as discussing the issues of organic versus genetically modified, fresh versus convenience, Annabel explains the inherent qualities of certain foods and how they will benefit your child whether they be foods to promote growth, enhance concentration or boost energy. With extra information on food allergies and intolerances, tips on feeding a vegetarian child and several of Annabel's celebrated meal planners, SuperFoods for Babies and Toddlers is an indispensible guide to nutrition for young children.

Excerpted from Annabel Karmel's Superfoods for Babies and Children by Annabel Karmel. Copyright © 2001. Reprinted by permission. All rights reserved
Spinach and ricotta cannelloni

This spinach filling is easy and quick to prepare and there are some good-quality, ready-prepared tomato sauces available that can be used to cover the cannelloni if you haven't the time to prepare your own home-made sauce.

8 portions

225 g (8 oz) frozen spinach 15 g (½ oz) butter 50 g (2 oz) ricotta cheese 25 g (1 oz) Parmesan cheese, grated 40 g (1½ oz) mozzarella cheese, grated pinch grated nutmeg salt and freshly ground black pepper 8 no pre-cook cannelloni tomato sauce 1 onion, peeled and finely chopped 1 clove garlic, crushed 1 bay leaf 1 tbsp olive oil 500 to 600 ml (17 to 20 fl oz) passata (tomato purée) salt and freshly ground black pepper

25 g (1 oz) Cheddar cheese, sliced

decoration 8 sautéed button mushrooms 20 stoned black olives 75 g (3 oz) fine egg noodles 1 carrot, peeled ¼ red and green pepper (capsicum), de-seeded

Pre-heat an oven to 180ºC/350ºF/Gas Mark 4. To make the tomato sauce, sauté the onion, garlic and bay leaf in the olive oil for 2 minutes. Add the passata, season to taste and simmer uncovered for about 8 minutes or until thickened. Remove the bay leaf from the tomato sauce. Cook the spinach according to the packet instructions. Drain well and press out any excess liquid with a wooden spoon, then roughly chop the spinach. Melt the butter in a saucepan and sauté the spinach for 1 to 2 minutes. Add the ricotta, Parmesan and mozzarella cheeses and season to taste. Use this mixture to fill the cannelloni and arrange these in a single layer in a suitable ovenproof dish, leaving enough room for the mushroom faces and feet (see photograph). Cover with the tomato sauce. Bake in the oven for 25 to 30 minutes. Arrange the cheese slices over the tomato sauce to form a turned-down sheet and heat in the oven until melted. To decorate, arrange the mushrooms as faces and add tiny triangles of black olive for eyes, fine egg noodles for hair with red and green pepper bows, carrot triangles for hats, and tiny strips of red pepper for the mouths. Finally, arrange the black olives as feet. Vegetable puree with tomato and cheese Mixing vegetables together with some grated Cheddar cheese and fresh tomatoes gives them a lovely flavour. This puree will provide your baby with both vitamin C and betacarotene. 2 large carrots, peeled and sliced 100g (4oz) cauliflower, cut into small florets a generous knob of unsalted butter 3 tomatoes, skinned, de-seeded and roughly chopped 75g (3oz) Cheddar cheese, grated Put the carrots and cauliflower into a saucepan and just cover with boiling water. Cover and cook for 20 minutes. Meanwhile, melt the knob of butter and sauti the tomatoes for about 2 minutes until slightly mushy, then stir in the grated cheese until melted. Blend the vegetables together with the cheese and tomato sauce. Mini-shepherd's pie Combining minced meat with creamy mashed potato gives it a much smoother texture that is easier to swallow. Mashed potatoes and carrot or mashed potatoes and swede makes a tasty combination and combines well with minced meat. For babies under nine months it would be best to puree the minced meat before combining it with the mashed potato. 300g (10oz) potatoes, peeled and diced 100g (4oz) carrots, peeled and sliced 1 tbsp vegetable oil 25g (1oz) peeled and chopped onion 100g (4oz) lean minced beef or lamb 1 tomato skinned, de-seeded and chopped 1tsp tomato ketchup 150 ml (5 fl oz) unsalted chicken stock 15g (1/2 oz) unsalted butter 2 tbsp your baby's usual milk Put the potatoes and carrots into a saucepan, pour over boiling water and cook the vegetables until tender (about 20 mins). Meanwhile, heat the vegetable oil in a small saucepan and sauti the onion until softened. Add the minced meat and sauti, stirring occasionally, until browned all over. Add the chopped tomato and ketchup and pour over the stock. Cover, bring to the boil and then simmer for about 20 minutes. When the potatoes and the carrots are cooked, drain them, and return to the saucepan together with the butter and the milk, and mash with a potato masher or potato ricer until smooth. Mix the minced meat with the mashed potato and carrot. For you babies, puree the minced meat in a food processor before mixing it with the mashed potato and carrot. As your baby gets a little older make this into a mini shepherd's pie and decorate with a face made from vegetables.

Customer Reviews

My BIBLE
I am a first time mum and a fussy eater myself. I was concerned that i would not pick the correct foods or be imaginative enough to make meals. My mum bought this book for me as she heard that Annabel Karmel is really good. Now I started using this book step by step, my little boy has tried and loved everything in it and is not thankfully a fussy eater. I have even cooked and adapted some of the receipes for my partner and me. I truly recommend this book as it has in deed been my bible. I love it.

Excellent book for your baby & you!
This book is full of excellent recipes that are easy to follow & don't include ingredients you won't be able to get hold of. It begins by giving you details of what foods are good & which are bad. It is split into different sections depending on the age of the baby. Beginning with puree's right upto Toddler meals that the whole family can enjoy. It also includes pictures so you can see what it will look like when finished. It also includes meal planners for the 1st year so you don't even have to think of what to make for tea if you don't have the time. They are so quick, easy & effortless there is no longer an excuse not to cook your own food!

Annabel's Superbook about superfood
I was given my copy from a friend, and have tried many recipes on my now 11 month old son. They are very easy to prepare, and take very little time (essential don't you think!). This would be pointless if your baby didn't think the food tasted good, and mine thinks they are yummy! He particularly likes the Cherub's Chowder , which is great because he is eating fish! Great book, the only baby food book you'll need.
Vicky and Arthur