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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: chocolate

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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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

Happy Easter

Daisy

Happy Easter Happy Easter to all our lovely Abeille followers. Today is all about family's, having fun and maybe eating a chocolate egg or two.... Yesterday Jon, Charlotte and I took Flossie and Sophie up to the Devil's Dyke for their annual Egg hunt. The girls waited patiently for it to start and practised hopping around like bunnies for half an hour! 20140419-203745.jpg Flossie and Sophie are lovely friends and really enjoyed just being outside in the gorgeous countryside. 20140419-203738.jpg Once we got our clipboard, map, and pencil we set off on our quest to find all the eggs hidden around the countryside. We were joined by Flossies God mother Becky who proved her strength by carrying Flossie on her shoulders after the second egg out of ten was found.... 20140419-203730.jpg After spotting in the far distance some fellow egg hunters we decided to turn around as all the girls were tired... Flossie and Sophie looked a bit exhausted too! ;) So anyway we turned around and made our way back to the lovely people at the National trust stand. They very kindy gave the girls their chocolate eggs and an easter bonnet. They were very happy indeed! 20140419-203722.jpg How on earth we managed to keep them from eating the whole thing before lunch... 20140419-203715.jpg So that was the first egg hunt of many over our long weekend. Tomorrow we will be up to the Crabtree in the morning then onto the big family Adamson Egg hunt. 20140419-203753.jpg Have a wonderful day

Daisy x

ABEILLE BANNER - coming soon

Dairy free banana & chocolate muffins

Michelle

Dairy free banana & chocolate muffins: These dairy free banana & chocolate muffins are quick, easy & utterly delicious. I serve them to all of my guests & no-one has realised they are dairy free! 20140227-222241.jpg Ingredients 4oz vitalite 4oz sugar 3/4 bananas 2 eggs 6oz self raising flour 1 tsp bicarb 20g kinnerton dairy free chocolate (chopped into small pieces)

20140227-222310.jpg Method Cream the vitalite & sugar together until pale Add bananas – whisk Add eggs – whisk Add flour, bicarb & chocolate – either fold in or whisk lightly (not too much as it’s self raising flour!!) Divide into 12 muffin cases tin and cook on 180 for 25 mins (fan oven)

TIP: Pop a skewer or knife in to the middle of the muffins and make sure it comes out clean, if it does it’s cooked!

Enjoy! Michelle X

Rice Krispie Cakes

Michelle

Rice Krispie Cakes : Rice krispie cakes are easy to make and always a favourite with the children. What can be better then making cakes that contain chocolate & don't require baking! Oliver & Dadda loved making these & we all enjoyed eating them, yummy!! 20130918-212122.jpg Ingredients 60g/ 2 oz unsalted butter 3 tbspns golden syrup 100g bar milk or dark chocolate 90g/ 3 oz Rice Krispies

Preparation time 15 – 20 minutes

20130918-212221.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: The chocolate should take about 10 minutes to melt over a very low heat

20130918-212252.jpg Add the butter, cut in to small pieces, stir in until 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 & then place in the fridge for about 20 minutes

20130918-212315.jpg If you don't have rice krispies you can use another cereal such as cornflakes, bran flakes or shredded wheat, Enjoy! Michelle X