Sheila Wilton, Author at Ooh La Loire : Page 48 of 97

POACHED PEARS IN WHITE WINE WITH CARDAMOM

By Sheila Wilton
March 11, 2021
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A light, easy to make and beautiful poached pears with white wine. A perfect finish to our Middle Eastern themed meal. INGREDIENTS 500 ml dry white wine 1½ tablespoons lemon … Continue Reading →

VEGETABLE CHILLI

By Sheila Wilton
March 11, 2021
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This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili It’s filled with warm spices and a dash of sratchi adds a … Continue Reading →

SIGARA BOREK (cigar shaped pastries)

By Sheila Wilton
March 11, 2021
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These are lovely as the tangy flavour of the feta works really well with the cool freshness of the mint, all encased in the lovely crisp pastry. Makes approximately … Continue Reading →

STUFFED ARTICHOKE WITH PEAS AND DILL

Artichokes are, for some, unapproachable, and to think of stuffing them with a ground beef filling takes a bit of a leap of faith but because it’s by Yotam … Continue Reading →

BASMATI AND WILD RICE WITH CHICKPEAS, CURRANTS AND HERBS

Another recipe from the Jerusalem cookbook – Basmati & Wild Rice with Chickpeas, Currants & Herbs. It’s absolutely delicious and can be served warm or at room temperature. Oh, … Continue Reading →

KIMCHI OMLETTE WITH SRIRACHA SYRUP

Forget the French, Spanish, this kimchi omelette is our favourite way to eat eggs. Spicy, crunchy, and easy to make, Kimchi Omelette is a Korean staple. Delicious and healthy … Continue Reading →

Bara brith (literally “mottled bread”) No Welsh afternoon tea would ever be complete without this delicious fruity tea bread would ever be complete without this delicious fruity tea brea … Continue Reading →

WELSH RAREBIT MUFFINS

Welsh Rarebit Muffins. Something that is right up Sheila’s alley. If you love cheese and savory and delicious, these muffins are perfect. She cooked them for the St David’s day … 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.

Author: Sheila Wilton