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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: Nigella

Italian Steak for Two with Tuscan fries


Italian Steak for Two with Tuscan fries: I adore Nigella & when I watched this recipe on Nigellissima I knew I would love it. I'm always looking for something delicious & different for dinner, this really is a fabulous recipe & dairy-free!20140506-222436.jpg The steak was perfectly cooked & the perfect mixture of flavour & spice was delicious. I was sceptical about the chips but we are hooked on the cooking process, perfectly fluffy inside & crispy outside & the herbs give a divine flavour.

Tuscan fries Ingredients 1kg/2lb 4oz waxy potatoes 1.5L/2½pt corn oil or flavourless vegetable oil 1 head garlic, cloves separated but not peeled 8 sprigs thyme, rosemary or sage, or herbs of your choice sea salt flakes, to taste 20140506-222512.jpg Italian steak - Tagliata Ingredients 2 tablespoons extra-virgin olive oil, plus some for oiling 1⁄2 teaspoon crushed red pepper flakes 1 teaspoon dried oregano just under a teaspoon Kosher salt or 1⁄2 teaspoon table salt, or to taste 2 teaspoons red wine vinegar 1 Sirloin steak (approximately 12 ounces) 8 ounces cherry or grape tomatoes, Few sprigs fresh oregano, to serve (optional) 20140506-222449.jpg

Tuscan Fries method Cut the unpeeled potatoes into slightly chunkier fries (similar to steakhous fries or thin wedges) around 1cm/1/4 inch thick Dry the potatoes in a tea towel & put into room temperature oil (pan approximately 28cm/11in diameter & 11cm/4in deep)

Put the pan over a high heat & bring to a boil, which should take about five minutes Keep a careful watch on the pan at all times. Continue to cook the fries, without stirring them, for another 15 minutes Once the oil temperature reaches 160C/325F, turn down the heat slightly & keep the fries cooking at between 150-160C The pan will be bubbling vigorously? If the oil gets too hot or bubbles too hard, reduce the heat a little, & always keep a close eye on it 20140506-222518.jpg Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan Add the unpeeled cloves of garlic to the pan, stir gently again, & cook for another 5-10 minutes (watching the temperature & making sure the garlic doesn’t look burnt or the fries too dark) Test a chip for crispness on the outside & tenderness on the inside - Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a slotted spoon & wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll Once any excess oil has been absorbed, tip the chips off the kitchen paper onto the plate & sprinkle with sea salt flakes to taste, serving immediately.

Steak method Heat a grill pan, cast-iron or heavy nonstick frying pan In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt & red wine vinegar 20140506-222457.jpg Oil the steak lightly & put it in the hot pan & cook for 2 minutes on each side, then remove it to the dish of spicy marinade & sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way I like it — or cook longer if you wish 20140506-222504.jpg Remove the steeped steak to a board, ready for slicing, & while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish Cut the steak into thin slices on the diagonal & arrange on a serving dish or 2 dinner plates Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, & serve immediately

I recommend serving this with a side salad & some bread to soak up the delicious marinade...

My hubby cooked this for me & I have to say it was one of best meals I have had for a long time, I wanted to marry him again! Enjoy, Michelle X

Rhubarb Jam


Rhubarb Jam When I was doing my online shop last week I had a sudden impulse to buy some rhubarb! I was not sure what I was going to make out of it but the thought of going through winter without having had any just did not sit right. After it sitting in the fridge for a few days I flicked through Nigella's cook book and found a 'fool proof', very easy jam recipe... It literally has two ingredients. 20140224-214519.jpg

Ingredients... 2 Kilograms Rhubarb 2 Kilograms Sugar

I just used the equal weight as the Rhubarb so that I used it all up. I think it was less than half of this and I managed to get two small jars.


Method... Cut the leaves off (obviously) and cut the rhubarb into thin bits, depending on how thick they are. If it is very thick then around 5 mm thick bits but otherwise up to 1cm. Do not discard the white part because it is the sweetest. 20140224-214748.jpg Put the rhubarb in a large pan in layers with the sugar and let rest over night. This will extract a lot of juice from the rhubarb. 20140224-214805.jpg Here is what mine looked like after one night! 20140224-214825.jpg And now on to the cooking, I warn you-it takes days, but don't be alarmed. Nigella's grandmother came up with this method because she was keeping the electric bills down so whenever she was done cooking something, she would turn off the heat and put the jam over to use the extra heat. The day after you cut the rhubarb you only need to bring the heat up a little bit and stir it a good deal to preventing any burns, 10 -30 min on low or medium should do it. Now turn off the heat and let the jam rest. You just repeat this, maybe twice a day, until the jam has this deep reddish amber colour. Mine took 3 days... 20140224-214531.jpg Remember that the jam should never boil very "vigorously" the sugar may overheat and the delicate flavour may be lost. 20140224-214508.jpg When filling the jars follow general instructions about hygiene and put an extra layer of sugar on the top to seal it (if it's done right it prevents all mould). The jam can be stored in cupboard for up to 3 years, though I wouldn't recommend keeping it for more than a year. It serves brilliantly with waffles. Florence really enjoyed the process and checking it each day to see how much gooier it was. She particularly liked licking the spoon. I am going to try this metod with lots of different fruits, so easy ad delicious and much cheaper than buying jam from a shop!


Daisy x

Nigella's Cheesy Feet


Nigella's Cheesy Feet: A quick easy recipe, perfect for children's and adult parties, who can resist these delicious cheesy feet!Cheesy Feet

Ingredients 100 grams grated cheddar cheese 25 grams soft butter 50 grams plain flour ¼ teaspoon baking powder Foot cutter

Method Preheat the oven to gas mark 6/200°C/400ºF. Put all of the ingredients into a food processor and blitz until the dough comes together Cheesy dough Form into a round tube, wrap in cling film and let it rest in the fridge for 15 minutes Dough ready for fridge Roll out the dough on a floury surface to roughly 3mm / 1/8 of an inch in thickness, and cut out your feet with your cutters You can keep re-rolling this dough and cutting out feet until it is all used up All ready for the oven... Put them on to a lined baking sheet and cook in the oven for 5 minutes for the smaller feet, and 10 minutes for the bigger feet TIP: keep a close eye on the feet as they can easily over-cook, you want them JUST golden & they will continue to crisp up as they cool on a rack, so take them out when they're still a little soft in the middle The bake TIP: For vegetarians make sure the cheese is one made with vegetarian rennet. Enjoy!!! Michelle X