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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: Yummy!

No crispy blanket for MY new born baby!

Michelle

No crispy blanket for MY new born baby! As a new mummy to be I was very excited to go shopping & purchase all of the gorgeous things on my 'essential baby list' it was such an exciting day, Ben drove me straight from my 20 week scan to a well known department store & we 'Oh'd & Ah'd' at all of the cute little clothes & beautiful toys, that is until we reached the Cellular blankets....

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I searched for a sales assistant & queried if I'd selected the right item, it said on the top of my personally researched list 'Cellular blanket' but all I could find on the shelves were pastel crispy blankets with holes in them? The sales assistant kindly confirmed that they were in fact the right blankets & reiterated the small holes in them keep your baby warm, without the danger of them overheating. I'm a very conscious of safety for babies & reluctantly purchased a few packets of the crispy blankets for my bulging bump but wasn't happy...

When we arrived home I decided to ask lots of mummies about the Cellular blankets & they all agreed that these blankets were a very necessary item, but let's be honest they are not pretty! 6 months after having Oliver I was still unhappy about the blanket I used daily & luckily Daisy agreed that the cellular blanket really was due a revamp & the first product in our baby range agreed!

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 pallet, increased the weight to make it bouncy and soft on your babies skin. We can't wait to share them with you, No more crispy blankets for newborn babies! Essential items do not have to be basic, the ABEILLE mummies have created the perfect layer!!! Michelle X 20140711-215037-78637862.jpg

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

A cheats version of Jamies favorite curry sauce

Michelle

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

Dairy free rice crispy cakes

Michelle

Dairy free rice crispy cakes: Rice crispy cakes are easy to make and always a favourite with children. I'm still dairy free & always looking for a sweet fix for the afternoon with my tea. Baking can be a bit of a challenge with two children so I tend to pick very quick recipes I can make with Oliver during Charlottes nap time. These are quick, easy & very delicious!20140515-213407.jpg Prep Time: 15 – 20 minutes

Ingredients 60g/ 2 oz Pure Sunflower spread (Dairy Free) 3 table spoons golden syrup 1 x 100g dairy free chocolate 90g/ 3 oz Rice Krispies 20140515-213418.jpg Method Melt the chocolate in small bursts in the microwave or over a bain marie (in a bowl over a saucepan of simmering water) Tip: When melting chocolate over a Bain Marie it should take around 10 minutes the trick is to melt it slowly to ensure it doesn't split 20140515-213446.jpg Add the sunflower spread, cut in to small pieces, stir in till melted Add the syrup, stir Add the Rice Krispies and stir in to the chocolate mix, gently Spoon in to 12 bun cases Leave to cool

Enjoy! Michelle X

Dairy-Free American pancakes

Michelle

Dairy-Free American pancakes: These are the tastiest, fluffiest pancakes I have ever made & I'm ashamed to admit Oliver & I ate them all before Daddy got up. I added mashed banana to the batter before cooking but you could also add a large handful of fresh blueberries.20140508-205759.jpg Ingredients 135g/4¾oz plain flour 1 tsp baking powder ½ tsp salt 2 tbsp caster sugar 130ml/4½fl oz Almond milk 1 large egg, lightly beaten 2 tbsp olive oil (I use a light Olive oil), plus extra for cooking For a dairy version you can use cows milk instead of almond milk & butter instead of olive oil

To serve Maple syrup

Method Sift the flour, baking powder, salt & caster sugar into a large bowl 20140508-205741.jpg In a separate bowl or jug, lightly whisk together the almond milk & egg, then whisk in the olive oil Pour the milk mixture into the flour mixture & using a fork, beat until you have a smooth batter 20140508-205750.jpg Tip: Any lumps will soon disappear with a little mixing Let the batter stand for a few minutes & if your adding fruit pop it in at this stage & gently mix Heat a non-stick frying pan over a medium heat, pop a little olive oil in the pan & wipe out an excess with kitchen paper so that the pan is only very lightly oiled Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time) Tip: the batter may seem very thick but this is how it should be Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick. Repeat until all the batter is used up You can keep the pancakes warm in a low oven, but they taste best fresh out the pan. Serve with lashings of real maple syrup... 20140508-205809.jpg I will certainly be making these again so that hubby can have some too.. Enjoy! Michelle X