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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: quick

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

Quinoa apple cake

Daisy

Quinoa apple cake I love to have something ready for if friends pop in, especially things that go well with tea and coffee. Especially when you are a new mum, you get used to eating all your meals cold because it is a rarity that baby will stay asleep throughout (To this day I still think Florence had some sort of sixth sense and woke up on purpose)! 20140426-163127.jpg So here is this healthy/unhealthy loaf that is perfect for all occasions. Great for the children to help out because all you do is mix everything together, put it in the oven and wait for it to brown. 20140426-163047.jpg Ingredients... 1 cup quinoa 1 cup flour 1 1/2 teaspoon baking powder 2 apples, peeled and cut into 1/2 inch cubes 8 tablespoons salted butter, melted 3/4 cup packed brown sugar 3/4 cup raisins 1 teaspoon cinnamon 1 teaspoon nutmeg (optional) 1 teaspoon ground ginger (optional) 20140426-163055.jpg

  1. Preheat oven to 350 degrees.
  2. Combine the quinoa with at least 2 cups of water in a small saucepan and bring to a boil over high heat. Cook for 10 minutes, or until quinoa is tender and the seeds' "tails" (the little white part) are beginning to uncurl. Drain well and set aside.
  3. Dip a pastry brush in the melted butter and use it to grease the inside of a 9-inch by 5-inch loaf pan.
  4. Put the remaining melted butter in a large bowl, and mix with brown sugar and raisins until evenly distributed.
  5. Add apples and cooked quinoa and stir to combine.
  6. In a small bowl, whisk together flour, baking powder, cinnamon, and ginger/nutmeg if using.
  7. Add the dry ingredients to the wet ingredients and stir to evenly combine.
  8. Scrape the mixture into the prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean and the top of the cake is golden brown.20140426-163112.jpg
  9. Let cool for 10 minutes in the pan, then turn out onto a cooling rack. Let cool completely before cutting to help cake maintain its shape.

The taste is amazing and Florence told me is was DELICIOUS! If you are a quinoa fan like me then there will always be some in your cupboard so give it a go.

Enjoy

Daisy x

ABEILLE BANNER - coming soon

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

Tuscan Polenta With Rosemary, Kale And Cannellini Beans

Daisy

Tuscan Polenta With Rosemary, Kale And Cannellini Beans Mum was telling me about a delicious healthy recipe she had found and before she had the chance to even email it to me, I had googled it and made it for dinner! 20140118-085808.jpg Ingredients... 1 small bunch (1/4-1/3 pound) Kale 2 tablespoons olive oil 1 large garlic clove, minced 1 tablespoon minced fresh rosemary 1/4 teaspoon red pepper flakes 1 15-oz can cannelloni beans Salt 2 cups vegetable or chicken broth 2 cups milk 1 cup polenta 20140118-085715.jpg Method... Make sure that you have bought a bag of chopped and washed kale. If not you need to do this into bite sized pieces. In a large pan over a medium heat, wilt the kale. If kale is freshly rinsed there should be still water on the leaves, if not just add a couple of tablespoons of water to the heated pan. Stir frequently until kale is tender. 20140118-085733.jpg Stir in the olive oil, garlic, rosemary and red pepper flakes. Add the cannelloni beans and cook for 5 minutes more. 20140118-085749.jpg Season with salt to taste, remove from the heat and keep warm. In a large saucepan being the broth and milk to a boil over medium high heat. Whisk in the polenta and continue to whisk as the polenta thickens, about 7 minutes. When the polenta has absorbed all the liquid to take on a more solid consistency and the whisk leaves trails as you stir, it's ready. Dollop a generous amount of polenta in a bowl and top with the kale and beans to serve. Michelle is on a 'No Dairy' diet so I suggested that she use more stock than milk. Florence and Jon loved it!

Enjoy!

Daisy x

Free activities - Pasta play

Michelle

Free activities - Pasta play: I've given myself the challenge of finding free activities to do with the children in January, this is made slightly more difficult as the weather is shockingly bad, so it will mainly be in-doors. After a busy morning at a toddler group Oliver woke up a little grumpy & was keen to have a stay at home afternoon. My mother in-law gave me the idea of playing with dried pasta, I think Nanny's have a nack for knowing all of the fun & free games, Thank you Nanny Irene.20140108-210029.jpg I bought some supermarket value pasta just for playing with but you could use anything you have in your store cupboard. I gave Oliver a mixture of different sized cups, a silicone mini muffin tray, a few spoons & a toy saucepan, he happily played for at least 45 minutes, which was great! 20140108-210012.jpg I was able to quickly prepare dinner & then sit with him to concentrate on all of the delicious things he had made for me. It was a great activity as he was chatting to me the whole time, giving me a running commentary of what he was making. 20140108-210040.jpg I hope you enjoy the pictures, we had great fun & even the dog got involved. It's very quick to set-up & easy to clean-up too, if it drops onto the floor it goes in the bin, if it doesn't it goes back into the Tupperware. Happy pasta play.. Michelle X