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.

Phone

020 3151 7570

Email

hello@abeille.co.uk

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

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

All

ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: courgette

Courgette & tomato soup

Daisy

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!

Enjoy

Daisy x

Pea, courgette & mint soup

Daisy

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

Daisy

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...

20140220-124743.jpg

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.

Enjoy!

Daisy x