Get in touch!

We'd love to hear from you! Please use the contact form on the right to send us feedback or, alternatively, use one of the methods below.


020 3151 7570



123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Cellular Blankets-33.jpg


ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: Jamie oliver

A cheats version of Jamies favorite curry sauce


A cheats version of Jamies favorite curry sauce: I adore this Jamie Oliver curry & make it all of the time but have over the years made a few adjustments to speed up the process. By using lazy ginger (ready chopped ginger), canned tomatoes instead of fresh & a hand blender you really can have a curry made in less then half an hour.20140513-184627.jpg Serves: 4 hungry people

Ingredients 5 tablespoons olive oil 2 teaspoons mustard seeds 1 teaspoon fenugreek seeds 3 fresh green chilies, de-seeded & blitzed in the food processor 1 handful curry leaf 2 tablespoons lazy ginger 1 large onion, peeled & blitzed in the food processor 1 teaspoon chilli powder 1 teaspoon turmeric 1 can chopped tomatoes 1 (400 ml) can coconut milk salt & pepper to taste 1 large handful Baby Spinach 1 large handful fresh coriander, chopped

Method Gently heat the oil in a pan & when hot add the mustard seeds Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves & ginger. Stir & fry for a few minutes 20140513-184638.jpg Chop the food onions in the food processor & add to the pan 20140513-184657.jpg Continue to cook for 5 minutes, until the onion is light brown & soft 20140513-184705.jpg Add the chilli powder, turmeric & tomatoes 20140513-184712.jpg Cook for a couple of minutes & add the coconut milk 20140513-184720.jpg Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.

You can add chicken (fried in coriander seeds), sautéed vegetables or fish (king prawns are a favourite if mine), it's very versatile. I always finish this curry with a few handfuls of baby spinach and chopped coriander. I tend to freeze half of the sauce & defrost the night before, perfect for a Saturday night when the children are in bed with a few cold beers, Bon appetite! Michelle X

Lemon drizzle cake - Daisy's version


Lemon drizzle cake - Daisy's version I used Jamie Oliver's recipe below to make this gorgeous cake, I had about 10 lemons to use up and thought this would be a great opportunity. I'm not going to lie, Michelle is definitely the 'cake maker' out of the two of us, I just throw it all together and hope for the best! After making this I said to Michelle that I was not going to post it, because it didn't look all light and fluffy (probably because I used brown flour rather than white), but since then I have had a slice and so have some friends and it is gorgeous! 20131220-121511.jpg

For the cake... 115 g unsalted butter, softened 115 g caster sugar 4 large free-range eggs 180 g ground almonds 30 g poppy seeds zest and juice of 2 lemons 125 g self-raising flour, sifted For the lemon syrup... 100 g caster sugar 90 g lemon juice For the lemon icing 225 g icing sugar zest and juice of 1 lemon 20131220-121449.jpg Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper. 20131220-121436.jpg Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over. To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the 'drizzle' effect! Give it a helping hand with a spoon if you want. I had to compromise with what I had in my cupboard so I used brown flour, and sliced almonds. It didn't exactly look like Jamie's but tasted delicious!

Enjoy! Daisy x

Mulled wine


Mulled wine Who doesn't enjoy a nice glass of mulled wine over the Christmas period? Forget shop bought, try making it yourself. 20131209-111655.jpg This recipe is from Mr Jamie Oliver and is absolutely delicious. We put up the Christmas tree, listened to traditional carols and sipped on mulled wine. 20131209-111705.jpg Ingredients... 2 clementines 1 lemon 1 lime 200 g caster sugar 6 whole cloves 1 stick cinnamon 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2 bottles Chianti or other Italian red wine

Method... This is dead simple to make and tastes like Christmas in a glass. It's a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you've got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in. Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. 20131209-111715.jpg Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you've got a beautiful thick syrup. The reason I'm doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It's important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you'll burn off the alcohol. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it's warm and delicious, ladle it into glasses and serve. Here are a couple of ways to serve... Simple and modern, you could use jam jars to save buying ones with a handle. 20131209-115822.jpg Or traditional using old glasses that you could pick up from the charity shop. 20131209-115833.jpg Perfect for dinner parties and will certainly impress your guests!!


Daisy x

Gingerbread men


Gingerbread men The perfect Christmas activity to make with your little one and yummy to eat after. My Mum made these delicious biscuits using a Jaimie Oliver recipe! 20131128-134521.jpg Ingredients... 300g plain flour 1 tsp bicarbonate of soda 2 tsp ground ginger ½ tsp ground cinnamon ½ tsp grated nutmeg 125g unsalted butter 100g soft light brown sugar 3 tbsp golden syrup

Method... Preheat the oven to 180C/gas 4 and line 2 baking sheets with baking paper. In a large bowl combine the flour, bicarbonate of soda and spices. Melt the butter, sugar and golden syrup in a pan over a low heat and stir until the sugar dissolves, then add it to the dry ingredients. Stir in until it forms a stiff dough, then cut it in half. Transfer the paper from the baking sheets to a work surface and place a portion of the dough on each. Roll out to 5mm thick, then cut out directly on the paper, leaving a 2cm gap between each. Save the cuttings to make more people, or round ginger biscuits. 20131128-134426.jpg Carefully lift the papers back onto the baking sheets and bake the gingerbread in the oven for about 12 minutes, or until lightly golden.5 Leave to cool on the sheet for a few minutes 20131128-134439.jpg If you want to hang them as decorations, now is the time to pierce a hole through the top of each with a skewer – then move to a wire rack. Once cool, ice the gingerbread men and decorate with sprinkles, sweets and edible glitter. I used these Icing pens which were perfect. 20131128-134505.jpg


I kept it simple, sometimes less is more!



Happy baking,

Daisy x

Leek and Potato soup


Leek and Potato soup Another yummy soup for this time of year, I love leeks in anything, and on my ‘good days’ this is the perfect meal option, there are only 108 calories per portion. I have posted a Leek soup previously but this one is completely different, and by Jamie Oliver suprise suprise! 20131007-191110.jpg Makes 6-8 portions You literally just chuck everything in to the pan and cook... SO easy, I left it chunky. 20131007-190859.jpg Ingredients... 2 carrots 2 sticks celery 2 medium onions 400g leeks 2 cloves garlic 400g potatoes olive oil 2 organic chicken or vegetable stock cubes sea salt freshly ground black pepper 20131007-191014.jpg Method… Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic. 

Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. 

Peel the potatoes and cut them into 1cm dice. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Add your potatoes. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on

Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls. I served it with Jaimie's Homemade bread which is also delicious.


Daisy x