It’s National Apple Day on the 21stOctober and here at Bibetta we have asked one of our favourite household names, Annabel Karmel to share her favourite apple recipes with you. Read on for more!
“I welcome any excuse to shine a spotlight on this fabulous fruit! Not only does the apple make up part of the Annabel Karmel logo, they also adorn my beautiful range of Bibetta UltraBibs™and UltraBibs™with Sleeves
Apples are at their absolute best this time of year and the gorgeous russet reds, crimsons, greens and golds blanketing orchards, officially celebrate the arrival of autumn.
The humble apple is such a versatile kitchen ingredient – they are a fantastic first-taste fruit as they are easy to digest and unlikely to cause an allergic reaction and can be pureed to a smooth consistency. Did you know that they are also a great source of pectin; a soluble fibre that helps your baby’s body to process solid food more efficiently? Another reason they frequently feature as a core first food.
Apples are also my secret ingredient in many of my savoury dishes, from mini burgers to Bolognese to my most popular recipe – my Chicken & Apple Balls. Combining chicken with apple got my own fussy eating son to eat chicken for the first time – apple adds a hidden hint of sweetness which can often encourage those with picky eaters to try new foods.
Here are some of my top recipe picks that hero the adored apple!
NECTARINE & APPLE
Get your puree journey off to a flying start with this delicious duo. If you can’t get nectarines then you can always substitute with ripe peaches or pears.
Prep: 5 minutes / Cook: 10 minutes / Makes: 2 portions
- A knob of unsalted butter
- 1 nectarine (150g, skinned) (see tip below) stoned and chopped
- 1 dessert apple (100g), peeled, cored and chopped
- 3 tbsp apple juice
- Melt the butter in a small saucepan. Add the fruits and apple juice. Simmer for 8–10 minutes, until soft, then blend until smooth.
Tip: To remove the skin from any soft fruit, such as a peach, cut a cross in the base using a sharp knife. Put in a bowl and cover with boiling water. Leave for 1 minute. Drain and rinse in cold water. The skin should peel off easily.
PORRIDGE WITH APPLE, PEAR & RAISINS
Apple and pear are low allergen foods, so they’re great for weaning. Plus, they taste incredible in this porridge recipe.
Prep: 10 minutes / Cook: 10 minutes / Makes: 3 portions
Prep: 10 minutes / Cook: 10 minutes / Makes: 3 portions
- 2 dessert apples, peeled, cored and chopped
- 2 ripe pears, peeled, cored and chopped
- 30g raisins
- 4 tbsp water
- 2 tbsp baby porridge
- 2 tbsp cooled boiled water
- Put the apple, pear and raisins into a heavy-based saucepan, together with the water. Cover, bring to the boil, reduce the heat and simmer for about 8 minutes, or until the apples are soft. Purée using an electric hand blender.
- Mix the baby porridge with the cooled boiled water and stir into the purée.
BUTTERNUT SQUASH, CARROT & APPLE
Root vegetables such as butternut squash are full of nutrients and have a naturally sweet and smooth texture so are ideal first foods to get started with. A combination of butternut squash with fruit always tends to be popular with babies and the prunes here are an excellent source of iron and fibre.
Prep: 10 minutes / Cook: 15 minutes / Makes: 6 portions
- 1 medium carrot (100g), peeled and sliced
- 200 g butternut squash, peeled, deseeded and chopped
- ½ small dessert apple (50g), peeled, cored and chopped
- 10g prunes, chopped
- Put the carrot and squash into a steamer and cook for 5 minutes.
- Add the apple and prunes and continue to steam for 10 minutes, until all the ingredients are tender. Blend with about 2tbsp water from the steamer.
KIDS FRUITY CHICKEN CURRY
You’ll be amazed at some of the flavours that will appeal to your little one and this is a fantastically flavoursome introduction to mild spice. The apple gives a delicious natural sweetness which makes the introduction of new foods appealing to younger children.
Prep: 10 minutes / Cook: 20 minutes / Makes: 2 portions
- 2 tbsp vegetable oil
- 1 onion peeled & chopped
- 1 garlic clove, crushed
- 1 small carrot cut into matchsticks
- 1 medium apple, peeled and thinly sliced
- 2 chicken breasts, cut into bite sized chunks
- 1 tbsp korma curry paste
- ½ tbsp mango chutney
- 1 tbsp tomato puree
- 100g frozen peas
- 150 ml coconut milk
- 1 chicken stock cube, dissolved in 150ml boiling water
- Salt & freshly ground black pepper
- Cook the rice according to the packet instructions
- While the rice is cooking heat the oil in a wok or frying pan and sauté the onion and carrot for 3 minutes.
- Add the garlic and sauté for half a minute.
- Add the apple and stir fry for 3 minutes.
- Add the chicken and stir fry for 4 minutes.
- Add the Korma curry paste, mango chutney, tomato puree, coconut milk and chicken stock and simmer for about 10 minutes. Add the frozen peas for the last 4 minutes.
- Season to taste and serve with rice and poppadoms
APPLE & SULTANA MUFFINS
Apple and sultanas, paired with ground ginger and cinnamon is a winning combination in these tasty treats. This is also a great quick and easy recipe to get your mini helpers in the kitchen. Aprons at the ready!
Prep: 20 minutes / Cook: 20-22 minutes / Makes: 12 muffins
- 125g butter, softened
- 125g caster sugar
- 1 egg
- 200ml milk
- ¼ tsp salt
- 225g plain flour
- 1 tbsp baking powder
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 150g dessert apples, peeled & grated
- 75g sultanas
- A little demerara sugar
- Preheat the oven to 180C Fan / 200C / Gas 6. Line a 12 hole muffin tin with paper cases.
- Measure all of the ingredients into a free standing mixer and whisk until combined, or mix by hand. Spoon into the cases.
- Sprinkle evenly with demerara sugar. Bake for about 20 to 22 minutes until well risen and lightly golden.
For lots more recipe inspiration visit www.annabelkarmel.com and join the AK Club for free.
Guest Blog by Annabel Karmel