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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: courgette

Courgette & tomato soup


Courgette & tomato soup Anothe day another soup... the rain came down and so I dived into the fridge to see what I could make out of my salad ingredients! This soup is quick, easy and healthy and most of all Flossie loved it. 20140411-070526.jpg Ingredients... 1 tbsp butter 2 onions, chopped 1kg courgettes, sliced 1kg tomatoes, chopped 2 tbsp plain flour ½ tsp turmeric 2l chicken or vegetable stock from cubes crusty bread, to serve (optional) 20140411-070506.jpg Method... Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally. Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins. Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months. 20140411-070514.jpg It tastes amazing, when I aske djon what he thought was in it he was pretty surprised that it was 90% tomatoes and courgette!


Daisy x

Pea, courgette & mint soup


Pea, courgette & mint soup Have you noticed I like soups yet?? Well Flossie has clearly taken after me. When asking her what she would like for lunch the other day she requasted soup. So I found this yummy recipe online and had it chopped, cooked and served withing 25 minutes. This is a 5:2 recipe so ultra healthy too.

20140424-062734.jpg Ingredients... 100g Fresh Peas 2 Small Courgettes (Diced) 1 Shallot (finely diced) 1 teaspoon Marigold Bouillon (or similar) 2 teaspoons 0% fat Greek Yoghurt 1 teaspoon Olive Oil 1 handful Fresh mint (finely chopped) 700ml Water

20140424-062630.jpg Method... Step 1 Soften the shallot in the oil for 8 minutes or so over a low to medium heat Step 2 Stir in the diced courgette and cook for a minute or so Step 3 Pour in the water and stir through the bouillon or stock cube. Bring to the boil then add in the peas Step 4 Cook for 2-3 minutes, then add in the mint, saving two sprigs for a garnish Step 5 Cook for a further minute, then blend with a stick blender Step 6 Adjust seasoning, adding salt and pepper as necessary Step 7 serve with a teaspoon of greek yoghurt in each bowl, garnished with a fresh mint sprig

The simple things in life are sometimes the best,

Daisy x

ABEILLE BANNER - coming soon




Brie, courgette & red pepper muffins


Brie, courgette & red pepper muffins As always I am on the continuous search for recipes with hidden vegetables in it. This recipe is great and Florence enjoyed helping me make them. I was pleasantly surprised that she ate two afterwards for her lunch! 20140220-124707.jpg


There are not too may ingredients and unlike some recipes not too many directions...


Ingredients… knob of butter 2 small or 1 large courgette, cut into small cubes 250g self-raising flour 1 tsp baking powder 1 tbsp fresh oregano leaves or 1 tsp dried 3 eggs, lightly beaten 100ml milk 5 tbsp sunflower oil 2 red peppers, skinned and cut into bite-sized pieces 85g cheddar, grated 100g brie or Camembert (I just used extra cheddar) 20140220-124733.jpg

Method… Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened. Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter. Add the courgettes, peppers, two-thirds of the cheddar and all the Brie or Camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature. 20140220-124721.jpg


Perfect for packed lunch, picnic and a lunchtime snack.


Daisy x