Take a break with Annabel Karmel’s light bites

Make the most of your midday break by indulging in one of Annabel's simple yet mouth-watering creations, that will leave you full and satisfied to get through the rest of the day.


Prep time 10 mins, plus 30 mins’ chilling

Cooking time 55 mins

Cals 418

Sat fat 17g

For the pastry

  • 250g plain flour
  • 150g butter
  • 1 medium egg, beaten

For the filling

  • 1/2tbsp sunflower oil
  • 1/2 leek, thinly sliced
  • 1/2 onion, sliced
  • 125g salmon fillet, cut into small chunks
  • 75g Dolcelatte, cubed
  • 15g Cheddar, grated
  • 2 medium eggs
  • 75ml milk
  • 75ml double cream
  • 1tbsp chives, chopped


1 Preheat the oven to 200°C/180°C fan/gas mark 6.

To make the pastry, blitz the flour and butter in a blender until the mixture resembles breadcrumbs.

Add the egg and 1tbsp water and blitz until the pastry comes together.

Knead the mixture into a ball and leave to chill for 10 minutes in the fridge.

2 Roll out the pastry and use it to line a 35 x 11 x 2.5cm rectangular quiche tin.

Prick the pastry and chill in the fridge for 20 minutes.

Cover the pastry with baking paper and fill with baking beans.

Blind bake for 15 minutes, then remove the beans and paper and bake for a further 10 minutes until the pastry is lightly golden.

3 Meanwhile, heat the oil in a saucepan.

Add the leek and onion and fry for around 5 minutes until soft.

Leave to cool.

4 Arrange the salmon, cheese, onion and leek on top of the base, and season.

In a bowl, mix the eggs, milk, cream and chives together, then pour over the filling.

Bake for 30 minutes until lightly golden and set in the middle.



Prep time

5 mins

Cooking time

10 mins

Cals 478

Sat fat 3g

For the salad

  • 200g giant couscous
  • 1/2 red pepper, diced
  • 100g tinned or fresh, cooked sweetcorn
  • 1 large carrot, peeled and diced
  • 2tbsp chives, chopped
  • 30g cranberries, chopped
  • 50g pecans, chopped

For the dressing

  • 4tbsp olive oil
  • 1 large red onion, sliced
  • 2tbsp soy sauce
  • 2tbsp mirin
  • 2tbsp rice wine vinegar

1 Cook the couscous according to the packet instructions, drain and leave to cool.

2 Add the red pepper, sweetcorn, carrot, chives, cranberries and pecans to the couscous.

3 Heat 1tbsp of oil in a saucepan.

Add the onion and fry for 5 minutes until soft.

Add the remaining oil, soy sauce, mirin and rice wine vinegar.

Swirl around the pan, then pour over the couscous.

Toss and season well.


Craft & Origin Fairtrade Chenin Blanc Grenache, £1.99 for 25cl, Aldi

  • Photography: Lara Holmes
  • Prop styling: Jenny Hodges
  • Stockist: Aldi (Aldi.co.uk)
  • Visit Annabelkarmel.com

Source: Read Full Article

Leave a Reply