Rasberry and chocolate heart cake

We are so happy to have London’s top baby guru Annabel Karmel share with us this Raspberry and chocolate heart cake recipe.

Make sure you try it at home with your little ones this Valentine’s day.

 

Prep: 20 minutes (plus setting time)

Cook: 35-40 minutes

Makes: 8-10 portions

Ingredients

180g butter, softened

180g caster sugar

180g self-raising flour

30g cocoa powder

3 large eggs

2 tbsp milk

Filling

200ml double cream

150g raspberries

Icing

2 tbsp raspberry jam

100g dark chocolate

30g unsalted butter

Decoration

Raspberries

Edible rose petals

 

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Grease and line the base of two 20cm heart shaped (or round) sandwich tins.
  2. Combine all the cake ingredients, using an electric whisk, until smooth.
  3. Spoon into the prepared tins and level the top.
  4. Bake for 35 to 40 minutes, until well risen and shrinking away from the sides.
  5. Remove from the tins and leave to cool on a wire rack.
  6. To make the filling, whisk the cream until stiff, then fold in the raspberries and spread over the bottom layer of the cake.
  7. Place the second sponge on top of the cream and press down.
  8. For the icing, melt the jam in a saucepan until runny, then spread over the top of the cake.
  9. Melt the chocolate and butter together in a small bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water), then leave to cool and thicken a little.
  10. Spread over the top of the cake. Leave to set for 1 hour, then decorate with raspberries and petals and serve with pouring cream.

 


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Apple pie

For the dough:
1 cup sugar
3 cups flour
1 cup crisco
1 egg
1 tsp baking powder
milk to mend the dough
dash of salt
For the filling:
7 yellow sweet apples
2 tbsp flour
3/4 sugar
1 tbsp lemon juice
walnuts(optional)
2_3 tbsp cinnamon

For the crust:

1 cup sugar
3 cups flour
1 cup crisco
1 egg
1 tsp baking powder
milk to mend the dough
dash of salt
For the pie filling :
7 yellow sweet apples
2 tbsp flour
3/4 sugar
1 tbsp lemon juice
walnuts(optional)
2_3 tbsp cinnamon
Method
To prepare the filling , peel the apples very thin, add rest of filling ingredients and mix them together. Set aside.
For the dough crust, mix all the ingredients , add milk till the dough is a bit soft. Spread one layer of the dough.
Make about one inch high edge on the side and use the  remaining to make strips on top.

Chicken supreme with chestnuts & sprouts

Ingredients:

100g Brussels sprouts

120g chestnut mushrooms

1/2 vegetable stock cube

200g chantenay carrot

200g parsnip

2 garlic cloves

2 tbsp oil

2 tsp cornflour

2 x 180g free-range chicken supreme

60g pre-cooked chestnuts

Large handful of flat-leaf parsley

Medium handful of fresh thyme

 

Method:

  1. Preheat the oven to 200°C / gas mark 6. Place the chicken on a baking tray, season and drizzle over 2 tsp oil. Place in the oven for 20-25 mins until cooked through.
  2. Meanwhile, peel and cut the parsnips into thin batons. Trim the baby carrots and cut lengthways into quarters. Place the parsnips and carrots to a baking tray, drizzle with 2 tsp oil and the thyme leaves. Place in the oven for 15-20 mins.
  3. Finely chop the garlic, thinly slice the mushrooms and roughly chop the parsley. Trim the sprouts, remove outer leaves and thinly slice, roughly chop the chestnuts.
  4. Boil a kettle and dissolve the 1/4 vegetable stock cube in 100ml boiling water. In a small bowl, mix the cornflour with 1 tbsp cold water.
  5. Heat a frying pan on a medium-high heat with 1 tsp oil and sauté the sprouts and chestnuts for 5 mins until the sprouts are turning golden. Remove from the pan and keep warm.
  6. In the same pan, heat 1 tsp oil on a medium heat and fry the garlic and mushrooms for 3 mins. Add the stock, parsley and cornflour and simmer for 2 mins, until thickened.
  7. Place the chicken on two warm plates, spoon over the mushroom sauce and serve alongside the roasted parsnips, carrots and the sautéed sprouts and chestnuts.

 

Nutritional information:

512 calories • 38g carbs • 17g fat • 48g protein

Thank you Mindful Chef, for this a healthy recipe.

Pumpkin Muffin

Halloween is around the corner, and we have this amazing recipe from Annabel Karmel just in time for trick and treating.

Have a Spooktacular Halloween. Don’t forget to tag us with your pictures!

Prep: 30 minutes

Cook: 20-25 minutes

Makes: 12 cupcakes

 

Ingredients

225g plain flour

1 tbsp baking powder

125g butter softened

125g caster sugar

¼ tsp salt

1 egg

200ml milk

1 tsp ground ginger

1 tsp ground cinnamon

100g sultanas

125g pumpkin, peeled and grated

 

Decoration

1 tub ready-made buttercream

Orange food colouring

Chocolate flavoured Writing icing

150g ready to roll white icing

Green food colouring

Brown food colouring

Method

  1. Preheat the oven to 180C Fan. Line a 12 hole muffin tin with muffin cases.
  2. Measure all of the ingredients into a free standing electric mixer. Whisk until blended. Spoon into the cases.
  3. Bake for about 20 to 25 minutes until well risen and lightly golden on top.
  4. Remove the muffins from the muffin tin and leave on a wire rack to cool completely.
  5. Meanwhile colour two thirds of the ready to roll icing green and two thirds brown. Roll out the green icing and shape into 12 leaves, use a toothpick to draw the veins on the leaves. Shape the brown icing into 12 stalks.
  6. Colour the buttercream orange and spread the icing over the cupcakes.
  7. Decorate with eyes, noses and mouths using the chocolate flavoured writing icing and then add the leaves and stalks to the pumpkins.

 

Fresh fruit popsicles

Today’s recipe is by @expatmommyinangola on Instagram. She is a Mum of two, and her kids scream for ice cream for breakfast. Now she can’t  say no anymore when she has a batch of these in the freezer!

Bon appetit!

Ingredients (Makes 4)

1 cup of strawberries

1 cup mangoes

2 kiwis

Method (Popsicle moulds)

  1. Add the strawberries and 2 tablespoons of water to a blender. Puree until smooth and pour 1/4 way into the popsicle molds, put popsicle sticks in each hole and freeze for at least 10 mins.
  2. Then add the diced mango pieces with 1/4 cups of water to the blender until you get a smooth consistency. Poor into the molds and make sure to always put the popsicle holder back in while freezing. Freeze for another 10 mins.
  3. Now add the kiwis to the blender, without adding water then pour into the molds.

Leave to freeze for at least 4 hours.

Chicken Katsu Curry

Today’s recipe is by Mum to be Tina aka @mrsclueless on Instagram. She shares with us one of my favourite dishes, a Japanese inspired meal fit for the whole family. Bon appetit!

Chicken Katsu Curry

Ingredients

  • 3 skinless, boneless chicken breasts – pounded to 2cm thickness
  • salt and pepper to taste
  • 5 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • 1 cup oil for frying, I use Canola since it is tasteless

Method

  1. Season the chicken breasts on both sides with salt and pepper.
  2. Place the flour, egg and panko crumbs into separate shallow dishes.
  3. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
  4. Heat 3cm of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook until golden brown on each side.
  5. Set them aside on a plate with kitchen napkins under them to absorb all excess oil.

Dip Sauce

Ingredients

  • 1/2 cup Japanese Mayonnaise
  • 2 tbsp Soya Sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil

Method

  1. Mix all ingredients together with a whisk until smooth and creamy.

 

Edamame Vegetable Noodles

Ingredients

  • 1 bag of Organic Edamame Noodles
  • 1 red Bell Pepper cut into thin strips
  • 1 yellow Bell Pepper cut into thin strips
  • 3 tbsp grated Ginger
  • 2tbsp Coconut Oil
  • 1 Zucchini thinly sliced
  • 1 tbsp rice vinegar
  • 1/2 cup Soya Sauce
  • 1 tbsp sesame oil

Method

  1. Boil the edamame noodles according to package and set aside.
  2. Fry ginger in coconut oil, then add the vegetables and cook them until wilted.
  3. Add soya sauce, sesame oil, and rice vinegar, and cook on a low fire.
  4. Season with salt and pepper.
  5. Add the drained edamame noodles and mix well.

 

Recipe and image credit to Mrs Clueless.

Lunch box ideas: Love is all you need with Puck Arabia

We have teamed up to celebrate back to school with Puck Arabia.

It’s time to celebrate back to school with funny and delicious lunch boxes. I have prepared these mini sandwiches with Puck white cream cheese spread. Share your creative lunchbox ideas with the hashtag #PackedWithLove to get chance of winning USD 7000 school fees. Check out our Instagram account to enter and win.

Recipe

Step 1. Cut hear cherry tomatoes to make them heart shaped.

Step 2. Cut toast (we used brown) to make heart shaped bread

Step 3. Spread Puck Arabia Spreadable Cheese onto the toast, sprinkle zaatar on top

Step 4. Cut heart shaped cucumber to place on top of the the other with Puck Arabia Spreadable Cheese

Step 5. Cut heart shaped prunes

Step 6. Cut heart shaped carrots

Step 7. Cut heart shaped watermelon







Slime making Fun

This Summer, we had lots of fun making homemade slime. We use the recipe from Little Bins for Little Hands which worked well as we found all the ingredients in Canada, where we were spending most of our Summer holiday.

Sarah from Little Bins for Little Hands has this free printable on her website which we found useful and used the second recipe on there.

 

Watch our little video to see all the fun, we had. I had four kids to entertain that day and the slime making activity worked a treat!

I hope you are all enjoying the Summer holidays.

Make your own organic deodrant

If you follow Mums in Beirut on our social media channels, Facebook, Instagram and Snapchat @mumsinbeirut you would have seen the live coverage of the making of organic home made deodorant. Rania a member of Mums in Beirut and a mother of two is raising awareness on healthy living for her and her family. She posted a picture a while ago  her Instagram account @supercalicooks on making her own organic deodorant and I loved the idea! So I asked her the next time she would do it to let me know and so thats exactly what happened. We got together in her bright and colourful kitchen to make organic deodorant, it was not your usual coffee meet up. Bless her she had everything ready and even made me gluten free cupcakes to start the morning off with a nice cup of tea.

We all know that deodorants contain chemicals which are harmful for us, maybe some of you are not aware of this so this is why we want to share this with you. Most deodorants, if you look closely on the label and ingredients contain alcohol, parabens, aluminium both of which are not good for you and your skin. You can read more harmful chemicals found in your deodorant here by Organics, some of which are linked to breast cancer!

“Armpits are the location of lymph nodes that constantly fight to filter viruses toxins and cancer cells. Sweat rids your body of poisons and waste and helps keep your skin clean and healthy.”

So we were on a quest to make our deodorant at home and Rania found an amazing recipe @organic_olivia It is a probiotic deodorant. We have tried and tested it and so far so good! It even tastes divine, as we added a few drops of lavender to it 9my favourite!)

 

Here is what we used in a picture.

 

You can find the full recipe below and and from where Rania got everything (she is great and so well organised too!)

Ingredients
1 tbsp beeswax (@soukeltayeb habibs honey stand)
1 tbsp coconut oil (@anewearthstore) 1 tbsp shea butter (dermapro)
1 tbsp cocoa butter @anewearthstore2 1/2 tbsp arrowroot powder @biolandlebanon 1 tbsp organic baking soda (new earth)
1/4 tsp Vitamin E oil (Rahifs health shop hamra)
2 capsules of shelf-stable probiotics (I use ultimate flora 50billion (amazon)
20 drops of essential oils of your choice (optional, I used lavender from puressentiel)

Method

Melt your cocoa butter, coconut oil, shea butter and beeswax over VERY low heat. I mean VERY LOW. Don’t let the oils get too hot and be patient.
Once everything is fully melted, turn the flame off and add your baking soda and arrowroot powder.
Mix everything thoroughly, smoothing out any lumps and bumps.
Add the vitamin E oil (or olive oil) and essential oils if you choose to give your deodorant a scent.
Let it cool until it begins to thicken. You need it to be cool so that your probiotics aren’t heated and killed.
Open the probiotic capsules and add to the mixture. Quickly mix it all up and pour into your empty, clean deodorant stick container! (You can use ANY used and empty deodorant stick you have in the house).
Stick it in the fridge until it solidifies.

Et voila, here is our homemade organic deodorant.

 

Mini Bunny Quiche

This recipe is provided by our talented friend and contributor Annabel Karmel, who has been a life saviour for me during the early days of mummy hood. Her recipes are always so easy to follow and my kids still love them! Here is one for you to try this Easter.

 

Prep: 45 minutes

Cook: 30 minutes

Makes: 6 quiches

Ingredients

8 mini tortilla wraps

Olive oil

2 onions, chopped

1 tsp fresh thyme, chopped

2 eggs

150 ml double cream

150 ml milk

120g Gruyere cheese, grated

To Decorate

Carrots, chives, spring onions

Method

  1. Preheat the oven to 180C Fan. Grease 6 size 1 ramekins with oil. Trim the tortilla wraps to 14cm diameter circles. Line the ramekins with the wraps, pushing them into the bases and up the sides.
  2. Heat 1 tbsp of oil in a saucepan. Cook the onions for 10 minutes until soft. Spoon into the ramekins. Sprinkle with the thyme, mix the eggs, cream and milk together in a bowl. Season. Divide the Gruyere between the cases. Pour the custard on top. Bake for 20 minutes.
  3. Cut out the bunny ears from the remaining 2 wraps. Brush the ears with oil and place on a baking sheet. Bake alongside the ramekins for 8 minutes until golden.
  4. When the custard is set, remove from the oven and inset the ears into the quiche. Decorate with carrot for the bunnies’ nose, chives for whiskers and spring onions for the eyes.