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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: homemade

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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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

Sucup, The perfect portable feeding aid

Michelle

Sucup, The perfect portable feeding aid: The Sucup is truly wonderful, you can prepare your meal at home, transport it securely, heat it (if needed) & then feed your child with ease & minimum mess. I have been weaning Charlotte, baby-led & use Sucup most days as I'm often out & about at an activity with my older son Oliver, I love it!20140523-073455.jpg About The Sucup The Sucup comes in 6 easy to assemble parts A - Piston B- Lid C - Straw D - Mouthpiece E - Cup F - Cap (lid) 20140523-073512.jpg Assembly Instructions Take the piston 'A' & insert into lid 'B' turning both to lock Push straw 'C' into the piston Push the smaller end of the mouthpiece 'D' onto the top of the straw 'C' Fill cup 'E' with food taking care not to exceed the max line Clip the lid onto the filled cup 'E' For travel push cap 'F' over the top of straw 'C' & clip onto lid 'B'

To use Line up locators to unlock & use The Sucup may be prepared for first time use by pushing down gently on the straw until the food rises to the top

The Sucup is available in two sizes, taking you from baby to toddler. The design encourages self feeding & makes feeding healthy home prepared foods a breeze on the go. 20140523-073503.jpg Sucup Teeny-Weany® Allows the transition onto solids to be an enjoyable & stress-free experience. Because it is cleaner to use it is ideal for use when out & about. Cleaner to use than pouches - no need to worry about accidental squeezing.

Sucup Toddler® Your increasingly independent child will love Sucup Toddler & so will you! It's larger 150ml capacity & has the ability to take textured, lumpier food make it a 'must have' in every home with young children. As your child becomes more grown-up Sucup Toddler can be used without the mouth-piece.

I love the Sucup & can't recommend it enough, as a great advocate of home prepared meals it saves me a great deal of time & energy as I don't have to take out half of the usual equipment & it is much less washing-up. Sucup is the perfect portable feeding aid for baby led weaning & you can also easily dispense the food onto a spoon, if spoon feeding. Sucup certainly is a mummy must-have!

Michelle X

Milk Free Yorkshire Puddings

Michelle

Milk Free Yorkshire Puddings: I have been desperate to have roast beef but refuse to eat it without Yorkshire pudding, I found this wonderful milk-free recipe & just had to share. These Yorkshire puddings are light, delicious & quick to prepare!20140520-211503.jpg Minutes to Prepare: 5

Ingredients 1 cup flour 1 cup water 3 whole eggs 1 pinch salt Vegetable oil 20140520-211456.jpg Method Preheat the oven 230 degrees C or Gas mark 8, brush a large 4 tin or a muffin pan with oil & place in oven while it heats

In a bowl crack 3 eggs, add salt, water & flour. With an electric whisk, mix lightly

Carefully take muffin pan from oven, fill each muffin space with equal amounts of yorkshire pudding mixture I used a large 4 pan

Cook for 15-20 mins for 4 large or 10-15 mins for cupcake size, until tops are golden 20140520-211449.jpg Apologies to all of the vegetarians for the pictures, but if you want to cook the perfect rib of beef here is the link for the perfect cooking instructions. It really was a delicious dinner. 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