Sheila Wilton, Author at Ooh La Loire : Page 38 of 97

BOUDIN NOIR

By Sheila Wilton
November 14, 2021
No Comments

For a long time Sheila has had a desire to make Black pudding, so having found some dried Pigs blood on line, she set to, and the end result … Continue Reading →

CORONATION CAULIFLOWER SALAD

By Sheila Wilton
November 8, 2021
No Comments

Coronation chicken is a classic British salad using poached chicken, mayonnaise and curry powder and Mango Chutney . If you are having a vegetarian evening this version replaces chicken with … Continue Reading →

MAGRET de CANARD WITH RED WINE SAUCE

By Sheila Wilton
November 8, 2021
No Comments

This restaurant-worthy duck recipe is guaranteed to impress your dinner guests. The prunes add a melting sweetness. INGREDIENTS Serves 4 8 dried Agen prunes 4 duck breasts 150g carrots, … Continue Reading →

DEEP FRIED EGGS IN A TOMATO AND COCONUT MILK SAUCE

By Sheila Wilton
November 8, 2021
No Comments

This Sri Lankan Style Fried Egg Curry Recipe is spicy flavourful and delicious. It is just the job when you are not in the mood to cook anything too … Continue Reading →

COCONUT MILK WITH COCOA

By Sheila Wilton
November 8, 2021
No Comments

This secretly vegan chocolate mousse is quite possibly the richest and creamiest chocolate mousse you will ever eat, vegan or not INGREDIENTS 1 tin of coconut milk NOT half fat … Continue Reading →

BAKED FIGS AND GOATS CHEESE WITH RADICCHIO

By Sheila Wilton
November 8, 2021
No Comments

A balance of sweet and savory ingredients, this fig radicchio salad is a mix of, creamy goats cheese, walnuts tossed in balsamic vinaigrette. INGREDIENTS oil for brushing 6 figs 200g … Continue Reading →

PICKLED EGGS

By Sheila Wilton
October 31, 2021
No Comments

These savoury eggs were once a favourite in many pubs. They are easy peasy, as the ingredient list will testify to. They have a very interesting flavour, but, I … Continue Reading →

PICKLED RED CABBAGE

By Sheila Wilton
October 31, 2021
No Comments

Pickled red cabbage and Pickled Onions are the two most popular pickles. The crisp cabbage blends with so many dishes, it is a colourful accompaniment to cheese or meat. … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.