Kiddos feeling under the weather, mamas? Help them beat the bugs with a generous helping of superfoods, cunningly disguised as colourful treats and snacks from the No.1 children’s cookery author, Annabel Karmel! Her nutritious bites will boost energy levels and keep them going until teatime – we just might make a batch for ourselves…
Salmon Footballs (Makes 5 portions)
- 1 medium potato, unpeeled (approx. 150g)
- 70g salmon fillet
- A squeeze of lemon juice
- A knob of butter
- 2 spring onions, chopped
- 1 tsp sweet chilli sauce (optional)
- 2 tbsp tomato ketchup
- ½ tbsp mayonnaise
- 1 tbsp seasoned flour
- 1 egg, lightly beaten
- 50g breadcrumbs
- 2 tbsp sunflower oil for frying
- Salt and freshly ground black pepper (from one year)
- Conversion chart
- Boil the potato in lightly salted water for 25 to 30 minutes until tender when pierced with a table knife.
- Drain and when cool enough to handle, peel and mash.
- Cook the salmon in the microwave for a couple of minutes with the squeeze of lemon juice and knob of butter. Flake onto a plate and leave to cool slightly.
- Mix the potato with the spring onions, chilli sauce, ketchup, mayonnaise and salt and pepper to taste.
- Fold in the flaked salmon, being careful not to break the fish up too much.
- Take tablespoonful’s of the mixture and form into small cakes. Dust in seasoned flour.
- Heat the oil in a non-stick pan and fry the fishcakes for 2 to 3 minutes on each side until golden.
- You can shallow fry the footballs in 2 tbsp of oil but they won’t keep their round shape so well.
Scrambled-Egg Tortilla Wrap (Makes 1 – 2 portions)
- 1 large flour tortilla
- A knob of butter
- 2 eggs, beaten
- 1 tablespoon milk
- 1 tablespoon chopped chives
- 1 tomato, deseeded and diced
- 25g cheddar cheese, grated
- Salt and pepper
- Warm the tortilla in the microwave for 30 seconds on high. This will make it more pliable.
- Melt the butter in a small frying pan.
- Beat the egg and milk together, then pour into the pan.
- Stir until scrambled, then add the chives, tomato and cheese, and season to taste.
- Spoon the scrambled egg along one side of the wrap.
- Roll up to make a tube and slice in half.
Blackberry and Blueberry Smoothie (Makes 1 portion)
- 60g blackberries
- 60g strawberries
- 30g blueberries
- ¼ banana
- 4 tbsp blueberry yoghurt
- 2 tsp honey
- Put the berries and banana in a blender with the yoghurt and honey.
- Blend until all the lumps have gone and it’s a lovely deep purple colour.
Flapjacks (Makes 12 bars)
- 85g butter
- 90g brown sugar
- 55g golden syrup
- 100g rolled oats
- 30g Rice Krispies
- ¼ tsp salt
- 40g desiccated coconut
- 30g chopped dried apricots (ready to eat)
- 30g cranberries
- 30g raisins
- 40g chopped pecans (optional)
- Preheat the oven to 170°C/325°F.
- Line a 20cm square tin with baking parchment, with the parchment coming up the sides.
- Put the butter, sugar and golden syrup in a large saucepan.
- Heat gently, stirring occasionally, until the butter and sugar have melted.
- Remove from the heat and mix in the remaining ingredients.
- Spoon into the prepared tin and press out in an even layer (a potato masher is useful for this!)
- Bake for 25 minutes, until golden around the edges.
- Cool completely, then lift out of the tin and cut into 12 small bars.
- You may need to store these in the fridge.
For more recipe inspiration download Annabel’s Essential Guide to Feeding Your Baby & Toddler app. Access more than 200 delicious recipes, as well as a host of features to keep your family on track and enjoying meal times. Available from the app store now.