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Annabel Karmel’s Snacks To Fuel Your Family Trip

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As you head off on your summer vacation, be sure to make and pack some tasty bites to keep the family fuelled before you reach your destination – whether you’re jetting off by plane or embarking on a road trip, take a cool bag and some ice-packs to keep foods chilled and fresh and ready to eat when hungry tums can’t wait (and when airline food doesn’t appeal!).

Happy holidays!

annabel karmel road trip

Cheese and Tomato Pinwheels

Makes 8 pinwheels


  • 2 slices white or brown bread, crusts removed
  • a little butter, softened
  • 50g Cheddar cheese, grated
  • 1 tomato, washed, deseeded and diced


  1. Put the slices of bread on a chopping board and cover with clingfilm.
  2. Using a wooden rolling pin, roll out the bread until it is very thin.
  3. Spread with butter and sprinkle over the cheese and tomato.
  4. Roll up each slice (like a roulade) and cut into 4 pieces.

Cream Cheese, Mango and Tomato Pinwheels

Makes 8 pinwheels


  • 2 slices brown bread, crusts removed
  • 2 dessertspoons cream cheese
  • 1 tsp mango chutney
  • 1 small tomato, washed, deseeded and diced


  1. Roll out the bread as described above.
  2. Spread with the cream cheese, then the mango chutney and sprinkle over the tomato.
  3. Roll up each slice as above and cut into 4 pieces.

annabel karmerl road trip 2

Ham and Chicken Pasta Salad

Makes 4 portions


  • 100g shell pasta
  • 15g carrot, peeled and grated
  • 4 spring onions, washed and sliced
  • 1 tomato, deseeded and diced
  • 2 tbsp tinned sweetcorn, drained
  • 1 tbsp fresh chopped basil
  • 25g ham, sliced
  • 25g cooked chicken, diced
  • Salt and pepper


  • 1 tbsp cider vinegar
  • 3 tbsp olive oil
  • 2 tsp soy sauce
  • 2 tsp honey


  1. Cook the pasta following the packet instructions.
  2. Drain and refresh the pasta in cold water.
  3. Mix with the remaining salad ingredients.
  4. Mix together the ingredients with the dressing and pour over the salad.
  5. Season to taste.

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Trail Mix Bars

Makes 8 bars


  • 50g butter
  • 3 tbsp golden syrup or clear honey
  • 100g quick-cook oats
  • 80g packed soft brown sugar
  • 30g Cheerios
  • 40g raisins
  • 40g salted peanuts or pumpkin seeds
  • 55g milk chocolate chips or dried cranberries
  • 35g sunflower seeds
  • ¼ tsp salt


  1. Pre-heat the oven to 170X/325F/Gas 3. Line a 20cm x 20xm tin with baking parchment and grease lightly.
  2. Put the butter and golden syrup in a small pan over a low heat until the butter has melted. Set aside to cool.
  3. Put the remaining ingredients in a large bowl and stir together. Add the cooled butter mixture and mix well to combine. Transfer the mixture to the prepared tin and press down firmly. Bake for 30 – 35 minutes until the centre is just firm to touch.
  4. Remove from the oven, cool for 15 minutes then mark into 8 bars, using a sharp knife. Allow to cool completely before lifting from the pan. Store in an airtight container.

For more recipe inspiration, download Annabel’s Essential Guide to Feeding Your Baby & Toddler app. Access more than 220 delicious recipes, as well as a host of features to keep your family on track and enjoying meal times. Download the new version from the App Store or visit

Featured image sourced via Pinterest

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