On the Coast – Families Issue 95 I August/September 2018 | Page 41

Real food
kids will love
Try these 2 wonderful recipes from
Annabel Karmel, your kids will love them
Rigatoni with tomato,
basil and mozzarella
This veggie pasta is
easy to prepare and
passes the taste test
with flying colours.
Makes 4 portions – Freezeable
2 tbsp olive oil
1 onion, finely chopped
½ red pepper, deseeded and
finely diced
2 garlic cloves, crushed
600g/1lb 5oz tinned chopped
tomatoes
1 tbsp tomato puree
1 tsp honey
Mini Toad
in the Hole
Transform a traditional hearty
British dish into one ideal for little
fingers – kids will love to have
their very own mini version of this
much-loved meal. They also make
great canapes.
3 tbsp chopped fresh basil leaves Makes 12 mini toad in the holes
2 tbsp mascarpone 12 cocktail sausages
100g/3½oz plain flour
2 eggs
175ml/6fl oz whole milk
sunflower oil, for greasin g
40g/1½oz Italian hard cheese, grated
150g/5oz rigatoni pasta
50g/2oz mozzarella pearls
salt
Heat the oil in a saucepan over a medium heat, add the onion and
pepper and fry for 10 minutes until softened. Add the garlic and fry for
30 seconds, then add the chopped tomatoes, tomato puree and honey
and bring to the boil. Reduce the heat and simmer for 10 minutes, then
remove from the heat and blitz until smooth with an electric stick
blender. Add the basil, mascarpone and half the grated cheese.
Cook the pasta in a pan of boiling salted water according to the packet
instructions, drain and add it to the sauce. Mix well and add the
mozzarella.
Spoon the pasta and sauce into a small baking dish (or individual baking
dishes), sprinkle with the remaining grated cheese and place under a hot
grill for 5 minutes until the cheese is bubbling.
You can freeze the sauce for up to 6 months.
ABOUT THE AUTHOR
With a career spanning twenty-five years, London born mother of three,
Annabel Karmel, has pioneered the way families all over the world feed
their babies and children. Credited with starting a food revolution with
her trusty recipes and methods, she has become the UK’s No.1 children’s
cookery author, best-selling international author, and the mother of all
feeding experts with over forty cookbooks. In 2006, Annabel received
an MBE in the Queen’s Birthday Honours for her outstanding work in
the field of child nutrition, and she has since become recognised as one
of the UK’s leading female entrepreneurs.
Preheat the oven to 200°C/400°F/
Gas 6 and brush a 12-hole muffin
tin with oil.
Put the sausages on a baking sheet
and roast them in the oven for
10–15 minutes until nearly cooked
and very lightly golden.
Whisk the flour, eggs and milk
together in a large bowl with an
electric hand-held whisk until
smooth. Transfer the batter to a jug.
Put the greased tin in the oven for
10 minutes to get very hot, then
remove it and immediately pour
the batter mixture into the holes,
until they are each half-filled with
batter.
Put a cocktail sausage in the
middle of each hole filled with
batter, put back in the oven and
cook for 15 minutes until well risen
and golden brown.
AUGUST/SEPTEMBER – ISSUE 95
41