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ABEILLE | Cellular Blankets | The Perfect Layer

Filtering by Tag: soup

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

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Spicy butternut squash soup

Daisy

Spicy butternut squash soup Another recipe to add to my catalogue of soups! This one is quick and easy and tastes delicious! 20140114-210431.jpg Ingredients... 1 medium butternut squash 1 ½ pints vegetable broth (or chicken stock) 1 medium onion 2 cloves garlic olive oil 1 oz butter 1 teaspoon cumin seeds 2 teaspoons red pepper flakes 3 tablespoons milk teaspoon sea salt teaspoon freshly ground black pepper 20140114-210057.jpg Method... Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees) Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Sprinkle the oil-glossed squash with the chilli flakes and cumin seeds, and season with salt and pepper, then roast in the oven for around 40-50 minutes. 20140114-210142.jpg Once the squash is cooked through, leave to one side to cool before peeling off the skin. In a pan, heat the butter on a medium heat, then gently sweat the garlic and onions until translucent and soft. Pour in the stock and allow to simmer gently before adding in the chunks of cooked squash. 20140114-210158.jpg Simmer gently for around five minutes, then blitz with a hand blender or liquidiser until smooth. Return to the pan, and if it's too thick add a couple of tbsp milk. 20140114-210216.jpg Florence loved helping me prepare the soup so great for a rainy day activity. 20140114-210109.jpg Enjoy!

Daisy x

Leek and Potato soup

Daisy

Leek and Potato soup Another yummy soup for this time of year, I love leeks in anything, and on my ‘good days’ this is the perfect meal option, there are only 108 calories per portion. I have posted a Leek soup previously but this one is completely different, and by Jamie Oliver suprise suprise! 20131007-191110.jpg Makes 6-8 portions You literally just chuck everything in to the pan and cook... SO easy, I left it chunky. 20131007-190859.jpg Ingredients... 2 carrots 2 sticks celery 2 medium onions 400g leeks 2 cloves garlic 400g potatoes olive oil 2 organic chicken or vegetable stock cubes sea salt freshly ground black pepper 20131007-191014.jpg Method… Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic. 

Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. 

Peel the potatoes and cut them into 1cm dice. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Add your potatoes. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on

Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls. I served it with Jaimie's Homemade bread which is also delicious.

Enjoy

Daisy x

Vietnamese noodle soup

Daisy

Vietnamese noodle soup Under 250 calories So I am still on the 5:2 diet, so far so good, I lost 4lbs in my first 9 days! I am on a mission to find meals that at least FEEL filling even though most of the time it is a bit of an illusion... This one is pretty good, I even made it for poor jon! 20130902-222325.jpg serves 2 100g flat rice noodles 500ml vegetable stock 2 star anise 1 tsp root ginger, peeled and chopped 2 tsp fish sauce 1 lime, juiced a pinch sugar 12 Chantenay carrots or other small carrots, peeled and halved 100g sugar snap peas 1 small red chilli, sliced mint, to serve coriander, to serve 20130902-222338.jpg Cook the noodles following packet instructions. Rinse in cold water and drain. Heat the stock in a small saucepan and add the star anise, ginger, fish sauce, lime juice and a large pinch of sugar. Simmer for 5 minutes then add the carrots and cook for another 5 minutes. Add the sugarsnaps for 2 minutes then throw in the chilli and noodles.When heated through, pour into bowls and serve with some fresh herbs such as mint and coriander.

It is really yummy Daisy x