Whether you’re organising an afternoon tea for your own family or entertaining a large group – having a couple of fantastic recipes for finger foods in your apron pocket is very handy. Luckily for us, Annabel Karmel is helping us out with a couple of her favourite recipes from her newest release, Annabel Karmel’s Busy Mum’s Cookbook.
A fantastic addition to any mum’s (or dad’s) cookbook collection, Annabel Karmel’s Busy Mum’s Cookbook will inspire busy parents and solve that age-old mid week dilemma of what to cook for dinner. Among the pages of fantastic family feasts are recipes perfect for entertaining, including these apricot, pecan, raisin and chocolate cookies which we know are going to be awesome as Annabel says they’re one of her faves!
100g unsalted butter, softened
100g light soft brown sugar
1 large egg
150g porridge oats
75g self-raising flour, sifted
a pinch of salt
1 tsp vanilla extract
50g dried apricots, roughly chopped
25g pecans, roughly chopped
100g dark chocolate chips or chopped dark chocolate (70% cocoa solids)
- Preheat the oven to 180°C/350°F/Gas4 and line two large baking sheets with non-stick baking paper.
- Cream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again. Fold in the remaining ingredients until well incorporated.
- Shape the cookie dough into 20 balls. Place on the prepared baking sheets, well-spaced apart, and press down slightly to flatten. Bake for 10-12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.
Makes 20 cookies.
For something savoury, we can’t look past Annabel’s magnificent mini cheese and tomato tartlets, pictured above. They’re mouthfuls of delicious shortcrust pastry and classic filling – these won’t last long on your tea table! And they’re great for popping into school lunch boxes too.
For the pastry
175g plain flour, plus extra for dusting
75g chilled unsalted butter, cubed
1 large egg, beaten
salt and black pepper
For the filling
1 tbsp olive oil
2 onions, finely chopped
1 tbsp chopped fresh thyme leaves
2 large eggs, beaten
150ml double cream
12 cherry tomatoes, halved
25g Parmesan cheese, finely grated
salt and black pepper
- To make the pastry, put the flour and butter into the bowl of a food processor with a little seasoning. Whizz until the mixture resembles breadcrumbs. Add the egg and 1 tablespoon of water and whizz until the mixture forms a ball.
- Roll out the pastry on a clean, lightly floured work surface to 5mm thick, then cut into 24 rounds using a 5cm fluted round cutter. Line each hole of 2 x 12-hole deep mini bun tins with the pastry circles and prick the bases with a fork. Chill in the fridge.
- Preheat the oven to 200°C/400°F/Gas 6.
- To make the filling, heat the olive oil in a saucepan over a low heat. Add the onion and sauté for 5 minutes until soft. Add the thyme leaves, season to taste and leave to cool. Whisk the eggs and cream together in a jug.
- Remove the pastry from the fridge and divide the cooked onion evenly between the pastry cases. Top each with a cherry tomato half, cut side up. Pour over the egg and cream mixture and sprinkle the Parmesan cheese over the tarts. Bake the tarts for about 15 minutes, until golden on top and crisp underneath.
Makes 24 tartlets.
For lots more cooking inspiration, visit Annabel Karmel.
Every busy parent who loves to cook needs Annabel’s newest cookbook, Annabel Karmel’s Busy Mum’s Cookbook. It’s perfect for inspiring folks to cook from scratch without complicated methods or a list of ingredients as long as your arm. This stellar book also includes 20 minute recipes and – can you believe it – recipes with no more than six ingredients!
(This is a sponsored post for Annabel Karmel)