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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: delicious

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 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

Chunky Guacamole

Michelle

Chunky Guacamole: This dairy free recipe is the perfect snack with a handful of tortillas & is also delicious with chilli & taco's, one of my favourite dinners!

20140311-205257.jpg Ingredients 1 large ripe tomato or a few cherry tomatoes 1 avocado, very ripe but not bruised 1/2 a lime handful coriander, leaves & stalks chopped, plus a few leaves, roughly chopped, to serve 1/3 small red onion, finely chopped 1/3 chilli, red or green, deseeded and finely chopped

20140311-205311.jpg Method Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl Halve & stone the avocado (saving the stone) & use a spoon to scoop out the flesh into the bowl with the tomato Tip all the other ingredients into the bowl Season with salt & pepper Use a fork to roughly mash everything together Tip: pop the stone into the guacamole, this helps to stop it going brown Scatter with the coriander Cover with cling film & chill until needed

Let's be honest removing the dairy from your diet limits your snacks; however this guacamole really hits the spot! Enjoy, Michelle X

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

Rhubarb Jam

Daisy

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.

20140224-214731.jpg

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!

Enjoy!

Daisy x