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ABEILLE | Cellular Blankets | The Perfect Layer
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We are very excited about the weekend ahead. Michelle and I are hitting the road, off to the trade show at Harrogate. If anyone is in the baby industry and will also be exhibiting or buying, pop along and see us for refreshments and sweet treats at stand HP121. After a very busy and successful start to the year we are now established in the UK and ready to get back into the blogging to tell you all about it!
Daisy & Michelle x
We are delighted to share a sneak peek of Abeille's cellular blankets. Daisy & our official Abeille photographer Alan Wright worked really hard this week on a location photoshoot at the gorgeous pure white lines in Horsham. We can't wait to share the finished result... along with our new website, exciting times!!! www.alanwrightphotography.co.uk Abeille cellular blankets are not the basic, bland, crispy pieces of material that you are told to buy on your baby list. Abeille cellular blankets are Simple – YES… Beautiful – YES… Essential – YES. We have taken a simple, essential blanket and transformed it by using a beautiful colour palette, by increasing the size to make it bigger and by increasing the weight to make it bouncy and soft on your baby's skin. The first blanket you use for your newborn is treasured forever. The ABEILLE mummies have created the perfect layer & we know you will love them just as much as we do.... Michelle X
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)
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
Celebrating our 11th wedding anniversary at South Lodge: Our anniversary breakfast may have been coffee & toast watching Disney Cars at 8.00am but after dropping the children off to auntie Lisa & uncle Michael we celebrated our 11th wedding anniversary (18 years together) with lunch at the beautiful South Lodge hotel. Upon arrival Ben ordered two ice cold glasses of Perrier Jouet Champage which we enjoyed looking out at the beautiful views from the terrace whilst reading the menu. We decided to try The Camellia restaurant, The Sunday lunch menu is £29.50 & even as a dairy free diner I really was given a lovely choice of dishes, which to be honest doesn't happen in many places. Our meal was faultlessly delicious, beautifully presented & made even more special when the head chef Steven Edwards (who had recently won MasterChef: The Professional 2013), popped out to say happy anniversary & serve us our main course. The staff were very lovely, attentive & also very accommodating when we wanted to take our coffees on to the lawn & soak up the sun rays on the deck chairs, we really had the perfect day! I don't often get much time alone with my hubby during the day as we are so busy with the children, but I have to say it really was fabulous to have some special time for us. A special thank you to my sister & Michael for looking after the Children & to our gorgeous friends Will & Cherry who bought me a South Lodge voucher for my birthday, we had a wonderful time! Michelle X