Special Delivery: Favourite Food to Make and Take by Annabel Crabb and Wendy Sharpe

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    • Categories: Bread & buns, sweet; Breakfast / brunch; Afternoon tea; Scandinavian
    • Ingredients: active dry yeast; caster sugar; plain flour; ground cardamom; ground cinnamon; raisins
    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: maple syrup; rolled oats; nuts of your choice; sunflower seeds; dried apricots; sultanas; dried cranberries
    • Categories: Breakfast / brunch; Swiss; Vegetarian
    • Ingredients: rolled oats; milk; cream; yoghurt; fruit juice of your choice; maple syrup; dried fruits of your choice; apples; sunflower seeds; oranges; slivered almonds
    • Categories: Bread & buns, sweet; Breakfast / brunch; Afternoon tea
    • Ingredients: dates; brown sugar; self-raising flour; self-raising wholemeal flour; walnuts
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch
    • Ingredients: dark chocolate; cocoa powder; caster sugar; ground cinnamon; ground cloves; ground ginger; milk
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: balsamic vinegar; cherry tomatoes; baguette bread; pecorino cheese; Gruyère cheese; cheddar cheese; mozzarella cheese; milk; onions; fresh bay leaves; butter
    • Categories: Bread & buns, sweet; Breakfast / brunch; Summer; Vegetarian
    • Ingredients: active dry yeast; strong bread flour; nectarines; store-cupboard ingredients
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegetarian
    • Ingredients: bananas; dates; self-raising flour; milk; yoghurt
    • Categories: Pizza & calzones; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: active dry yeast; raw sugar; strong bread flour; brown onions; thyme; rainbow chard; sun-dried tomatoes; button mushrooms; cherry tomatoes
    • Categories: Sauces for fish; Breakfast / brunch
    • Ingredients: salmon fillets; coriander seeds; green peppercorns; coarse sea salt; granulated sugar; beetroots; gin; dill; Dijon mustard; wholegrain mustard; honey; white balsamic vinegar
    • Categories: Fried doughs; Breakfast / brunch; Vegetarian
    • Ingredients: sweetcorn; red onions; halloumi cheese; cumin seeds; coriander leaves; dill fronds; limes; vegetable oil
    • Categories: Jams, jellies & preserves; Breakfast / brunch; Side dish; Vegan; Vegetarian
    • Ingredients: quinces; granulated sugar; chai tea
    • Categories: Salads; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: pink grapefruits; rosewater; caster sugar; tarragon
    • Categories: Sandwiches & burgers; Breakfast / brunch; Lunch; Snacks; Vegetarian
    • Ingredients: mayonnaise; crème fraîche; curry powder; hard-boiled eggs; apples; coriander leaves; ready-cooked Puy lentils; sourdough bread
    • Categories: Sandwiches & burgers; Breakfast / brunch; Lunch; Snacks; Vegetarian
    • Ingredients: pumpkins; seedless red grapes; pomegranate molasses; soy sauce; rocket; soft goat cheese; sourdough bread
    • Categories: Sandwiches & burgers; Breakfast / brunch; Lunch; Snacks
    • Ingredients: frozen edamame; radishes; umeboshi plums; smoked mackerel; coriander leaves; sourdough bread
    • Categories: Sandwiches & burgers; Breakfast / brunch; Lunch; Snacks; Vegetarian
    • Ingredients: cherry tomatoes; leeks; tinned cannellini beans; Parmesan cheese; tarragon; sourdough bread
    • Categories: Soups; Vegetarian
    • Ingredients: brown onions; frozen peas; mint; vegetable stock; silken tofu
    • Categories: Soups; Winter; French; Vegan; Vegetarian
    • Ingredients: carrots; potatoes; turnips; leeks; celery; thyme sprigs; bay leaves; peppercorns of your choice; stock of your choice; parsley
    • Categories: Soups; Sauces, general; Asian
    • Ingredients: onions; Thai red curry paste; pumpkins; sweet potatoes; kaffir lime leaves; vegetable stock powder; coconut milk; fish sauce; coriander leaves; coriander stalks; almonds
    • Categories: Soups; Vegetarian
    • Ingredients: onions; potatoes; vegetable stock; zucchini; parsley; Parmesan cheese; crème fraîche
    • Categories: Soups; North African; Vegan; Vegetarian
    • Ingredients: onions; celery; carrots; bulb fennel; ground cumin; ground cinnamon; turmeric; saffron; tomato paste; canned tomatoes; tinned chickpeas; red lentils; vegetable stock; fresh ginger; parsley; coriander leaves; coriander stems; dried mint; lemons
    • Categories: Salads; Dressings & marinades; Lunch; French
    • Ingredients: sesame seeds; ground cumin; lemon thyme; sashimi grade tuna; salted capers; baby potatoes; green beans; cherry tomatoes; hard-boiled eggs; Kalamata olives; lemons; honey
    • Categories: Dressings & marinades; Salads; Lunch; French; Vegan; Vegetarian
    • Ingredients: Puy lentils; whole star anise; onions; bulb fennel; carrots; bay leaves; rosemary sprigs; parsley; celery; spring onions
    • Categories: Dressings & marinades; Salads; Lunch; Lebanese; Vegetarian
    • Ingredients: pitta bread; iceberg lettuce; cucumbers; peaches; radishes; parsley; coriander leaves; mint; sumac; lemons; yoghurt; spring onions

Notes about this book

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Notes about Recipes in this book

  • Apple crumble cake

    • debkellie on May 22, 2016

      Annabel defies people to not like this cake - and must say it was pretty delicious. So divine was the scent that we had to have a couple of slices just 20 mins out of the oven with some ice cream as a dessert - wonderful. And it really is an easy cake!! Hopefully just as good cold with tea later this morning!!

    • lou_weez on July 29, 2020

      This is a big, delicious apple cake. Soft and delicate on the inside with a crunchy topping. Amazing warm but just as delicious cold with cream.

  • Walnut and red pepper dip (Muhammara)

    • debkellie on January 26, 2017

      Used half home roasted red pepper and half marinated grilled red peppers. An interesting dip, but I'd cut back on the smoked paprika next time

    • debkellie on March 31, 2017

      Repeated without smoked paprika.. much better flavour!

  • Asian pumpkin and sweet potato soup with coriander nut pesto

    • aargle on July 13, 2016

      One of the easiest soups to make and one of the most delicious. Made the pesto with almonds which really added to it. Had about 750grams of pumpkin. Will most definitely make it again.

  • The imam's moussaka

    • Melanie on January 15, 2016

      This didn't really work out for me. I'm guessing that the eggplant that I used were too large but nonetheless I didn't think the dish quite came together. It made a huge amount though. Took longer to bake than recipe suggested but was relatively easy to make.

  • Blueberry and orange cake with Lady Grey syrup

    • Melanie on January 15, 2016

      This cake is delicious and tastes best on the day it is made. Flavours work really well together. The syrup needed slightly longer to thicken and it is best if you can use a serving dish with a lip to catch the syrup.

  • Apricot slice with lemon icing

    • tui on April 05, 2016

      I was looking for a recipe for an apricot slice that would be suitable for packed lunches for volunteer conservation workers and this worked perfectly. Having read the previous note I reduced the amount of coconut to 50 grams and was pleased with the result.

    • planetClaire on February 29, 2016

      Very nice although quite coconut-y so I think I will try ground almonds next time.

  • Date and walnut bread

    • tui on January 13, 2016

      I have made this recipe twice already and love it. I used a loaf pan measuring about 25cm by 12 cm, and which is about 7 cm deep. The recipe produced a large beautifully moist loaf, but firm enough to slice well. Definitely one to add to my baking repertoire.

    • Sparkles75 on July 27, 2019

      This is a great recipe. In my recipe file I have a similar recipe for date nutloaf given to me by my aunty who is known as a fabulous cook. The two recipes are very similar however her recipe included sultanas and less walnuts. Also the dates and nuts are chopped . I have to say I really love how Annabel's recipe has kept the dates and walnuts whole. They taste amazing in the loaf and I will be making this version moving forward .

  • Scandinavian cinnamon buns

    • onetui on December 02, 2016

      1 1/2 teaspoons of freshly ground cardamom was too much. Next time I'd cut it back to 1/2 teaspoon. Lovely otherwise.

  • Spaghetti lentilaise

    • planetClaire on February 29, 2016

      Great basic vego heatlhy family pasta sauce - subbed capsicums for mushrooms. The family loved it.

  • Smoked mozzarella tart

    • lou_weez on July 14, 2019

      The pastry for this tart was quick and easy to work with and the filling was delicious. An impressive looking tart. I made this the day before and it reheated beautifully.

  • Greek-style fish with fennel and green olives

    • JBM on June 15, 2019

      This was realllly tasty. I used cherry tomatoes and just blitzed them up, which worked beautifully. The 5 min resting time out of the oven was enough for our fish (Kingfish) to go cold, however, so next time I’ll turn off the oven and leave it in there to rest. Is great with brown rice and some green beans. Quick, healthy, delicious.

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  • ISBN 10 1743366205
  • ISBN 13 9781743366202
  • Published Dec 03 2015
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Is there no end to the talents of Annabel Crabb? Political writer, commentator, master baker and general dessert enthusiast Annabel Crabb has hosted many a dinner party. As the presenter of the ABC's popular series, Kitchen Cabinet, Annabel has dined with Australia's most influential leaders and served her magnificent desserts in kitchens around the country. She shared a passion fruit pavlova with Kevin Rudd, baked a strawberry shortcake for Bill and Chloe Shorten, and split a decadent coconut sandwich with Clive Palmer.This book is a collection of Annabel's favourite recipes from Kitchen Cabinet and beyond. Written with Annabel's characteristic humour and warmth, Special Delivery includes over 90 recipes to make and take to the homes of those you care for. Included are recipes for salads, savouries, biscuits, cakes, tarts and of course a swag of delicious desserts artfully styled with a vigorous dollop of double cream. Each recipe has been tried and tested by Annabel, along with childhood friend and recipe guru Wendy Sharpe. With step-by-step instructions to prepare and transport these mouth-watering creations, Special Delivery will help you to create fabulous food that travels.

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