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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Category: Recipe

Quick & easy spicy lentil soup

Abeille UK

Oliver is at home this week with a virus and I need a pick me up after a few bad nights sleep, this is my go to recipe for a healthy delicious lunch. It's quick, easy and if you have a hand blender to chop the vegetables it can be prepared in less then five minutes

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Preparation time: 5 minutes

Cooking time: 35 minutes

 

Serves 2-4

 

Ingredients:

400g can chopped tomatoes

25g split red lentils

1 vegetable stock cube

1 teaspoon mixed dried herbs

1 small onion

1 small red or green pepper

1 teaspoon of Tabasco or 1/3 of a fresh chilli deseeded

600ml of water

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Chop the onion, pepper and chilli

Place all of the ingredients into a saucepan

Bring to the boil

Simmer for 35 minutes

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Don't forget to let me know how you enjoy this soup and please share with your friends...

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Enjoy! 

Michelle x

Chocolate Pavlova

Michelle

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Chocolate Pavlova: This Nigella Lawson recipe for Chocolate pavlova has to be one of my all time favourites & is often requested by my girlfriends if they are coming for dinner, it's truly is divine! Although I advise you to make a few small meringues out of the mixture so you can nibble on them as the smell is intoxicating when baked & it's SO hard not to eat...Chocolate meringue base 6 large egg whites 300 grams caster sugar 3 tablespoons cocoa powder (sieved) 1 teaspoon balsamic vinegar (or red wine vinegar) 50 grams dark chocolate (finely chopped)

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The topping 500 ml double cream 500 grams raspberries or strawberries 3 tablespoons dark chocolate, coarsely grated (I use dairy free) Method Preheat the oven to 180°C/gas mark 4/350ºF & line a baking tray with baking parchment Beat the egg whites until satiny peaks form & then beat in the sugar a spoonful at a time until the meringue is stiff & shiny Sprinkle over the cocoa & vinegar, & the chopped chocolate Then gently fold everything until the cocoa is thoroughly mixed in Mound on to a baking sheet on top of parchment paper in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides & top (I use a plate to stencil the circle on the underside of parchment paper) Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF & cook for about one to one & a quarter hours When it's ready it should look crisp around the edges & on the sides & be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers Turn off the oven & open the door slightly, & let the chocolate meringue disc cool completely

When you're ready to serve, invert on to a big, flat-bottomed plate Whisk the cream till thick but still soft & pile it on top of the meringue, then scatter over the berries Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the berries' luscious colour & form to be obscured, & sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

Tip: If your strawberries are out of season prepare them in advance by sprinkling with a teaspoon of sugar & cover in cling film. When you go to use them your strawberries will be juicy & delicious

For the dairy free option I make a few small mini meringues (borrowed from the recipe amount) which I pop on the shelf under the large one & have them just with room temperature berries, no cream & I slightly reduce the cooking time by circa 15 minutes. Enjoy! Michelle X

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Energy balls addict

Daisy

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Energy balls addict I LOVE energy balls. If you have a sweet tooth and are trying to curb the sweet counter in your local supermarket then make yourself a batch of these! I have made a few varieties and these ones were delicious. I basically got out all the dried fruit and nuts that I had in my cupboard and whizzed them together, coated half in cocoa and half in desiccated coconut. I chopped up:- A small bag of dates hanful of apricots A small bag of cranberries A small bag of brazil nuts Then added:- 1 tbsp tahini 1 tbsp honey 1 tbsp coconut oil

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20140628-200936-72576387.jpg

I put all of the ingredients into the blender and whizzed until all of the nuts and berries were coated. The ingredients should be like a fudge. Using a teaspoon I dived in, one scoop makes the perfect size for your ball. I then rolled it using my hands, covered it in cocoa and put it on the plate. I used half coconut half cocoa but you can use anything you like, even more nuts! Once I had used up all of my mixture and all the balls were made and covered I placed them in the fridge to set. Florence absolutely adores them and recently I replaced the tahini for peanut butter and they were a real winner! She even likes making them with me which is a really fun activity for a toddler. They are perfect for out and about and will impress your friends and family. They are so easy to make yet taste amazing! Use literally any nuts or dried fruit and see what you end up with. Enjoy! Daisy x

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Healthy breakfast

Daisy

Healthy breakfast Breakfast is apparently the most important meal of the day. I have never been a fan and usually opted for a slice of toast out of ease. Florence LOVES toast but I definately should be having a healthier option!

I have to admit I love throwing things together adding a bit of this and a bit of that, it is how I cook in general. I layered fat free greek yoghurt with a flaxseed mix, blueberries, nectarine chopped up, sunflower seeds, a squirt of honey then a sprinkle of raw Acai powder! 20140728-085433-32073009.jpg It was so nice I have had it every day since! Creamy, crunchy and juicy all in one. Everyone usually has some sort of nuts or seeds that need using in their cupbard! IMG_5091.JPG

Ditch the bread and give this a go.... it will give you a great energy boost to your day!

Daisy x

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Cheats ragu sauce

Michelle

Cheats ragu sauce: I love nothing better than to make my lovely slow cooked ragu sauce but with two children I don't always have the time, So I cheat & add a few extra ingredients to intensify a shop bought sauce. A few simple cheats to give your every day pasta sauce the intensity of a homemade ragu.20140612-222128-80488673.jpg Ingredients 500g good quality beef mince (preferably steak mince) 2 slices dry cured bacon (or a packet or diced pancetta, I prefer unsmoked) 2 mini courgettes 1 carrot 2 banana shallots 3 large cloves of garlic 2 large handfuls of mushrooms 1 jar shop bought tomato & basil pasta sauce 1/2 glass of good red wine 2 tspn lazy garlic 2 tbsp olive oil 20140612-222127-80487563.jpg Method Roughly chop the bacon, courgette, carrots, shallots & garlic Pop all of the ingredients into a food processor & whizz until finely chopped In a large sauce pan heat the oil over a medium/low flame & add the chopped vegetables Cook for 5 mins (until onion is translucent) Add the mince & continuously stir chopping the mince with a wooden spoon until lightly browned Add the mushrooms & lazy garlic, stir for another 2 minutes Add the wine Add the pasta sauce & stir well Season well with salt & pepper Simmer on a low heat for at least 30 minutes Serve with pasta of your choice & a sprinkle of Parmesan

Tip: add some good quality meatballs to the sauce (after the mince has browned), my son Oliver, adores meatballs :0)

Our good friends Claire & Danny came to dinner & their daughter Isla really enjoyed the cheats ragu sauce & I promised to share my recipe - Happy cooking Claire! Michelle X