Cherubs Chowder – exclusive recipe by Annabel Karmel
- Published on Tuesday, 19 July 2011 20:53
- Last Updated on 22 January 2012
- Monica Costa
- 0 Comments
Cherubs Chowder – exclusive recipe by Annabel Karmel taken from her new book ‘Annabel Karmel’s Top 100 Meals in Minutes’ (available to buy from 25th August 2011).
Suitable for freezing
Suitable from 6 months
Makes 6 portions
Fats from dairy produce such as butter, cheese yoghurt and milk are fine for babies and they provide vitamins A and D. It is not just good to give them fruit and vegetable purees, since they are low in calories.
-Knob of butter
-1 small celery stick, finely diced
-1 small leek, roughly chopped
-1 small carrot, peeled and finely diced
-100g (3 1/2oz) potatoes, peeled and chopped into small dice
-1tbsp plain flour
-350ml (11 fl ox) milk
-15g (1/2 oz) parmesan cheese, grated
½ tsp Dijon mustard
-150g (3 1/2oz) cod or haddock, skinned and sliced into 2cm 93/4 in) cubes
-1tbsp chives, chopped
-½ tsp lemon juice
Melt the butter into a saucepan. Add the celery, leek, carrot and potatoes. Coat in the butter and gently sauté for 3-4 minutes. Sprinkle over the flour
Add the milk, stir until blended. Bring up to the boil, stirring until thickened. Cover and simmer for 8 minutes, until the vegetables are cooked.
Add the cheese, Dijon mustard and haddock and continue to simmer for 5 minutes, until the haddock is cooked through. Stir in the chives and lemon juice.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums