Sheila Wilton, Author at Ooh La Loire : Page 58 of 98

LANGOUSTINE ALLA BUSARA

By Sheila Wilton
October 30, 2020
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This wonderful seafood dish is traditionally made with scampi. Langoustine also works well, but the real magic of the dish is the superflavorful tomato sauce in which they simmer. … Continue Reading →

APPLE CHARLOTTE

By Sheila Wilton
October 30, 2020
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I read a Guardian article by Felicity Cloake (who I follow avidly) How to make the Perfect Apple Charlotte – so that’s the dessert of (my) choice. I … Continue Reading →

CHOUCROUTE DE LA MER

By Sheila Wilton
October 25, 2020
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Choucroute de La Mer or fisherman’s sauerkraut, its a delicious dish. It is much less fatty than the traditional meat garnished sauerkraut, but just as tasty. After recently enjoying … Continue Reading →

PICKLED SCALLOPS with WILD GARLIC and CUMIN CAULIFLOWER

By Sheila Wilton
October 25, 2020
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This was the first course we did for Cathy and Nigel (do we always pick recipes with long titles). Obviously we couldn’t get hold of wild garlic so I substituted … Continue Reading →

CHICKEN BRINE

By Sheila Wilton
October 25, 2020
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This chicken brine recipe is made with lemons, honey, fresh herbs and spices, and produces a juicy tender chicken every time! A fool proof way for succulent and flavourful roasted … Continue Reading →

MOROCCAN VEGETABLE POT

By Sheila Wilton
October 22, 2020
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This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect dish for an Autumn evening. The Ingredient list looks a … Continue Reading →

BEEF BOURGUIGNON. Two

By Sheila Wilton
October 19, 2020
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Now Sheila as always assumed to call her version the “original and the best”. Her ego was truly boosted when a French friend of Ginette’s came for dinner and “proclaimed” … Continue Reading →

BAKED FENNEL WITH PARMESAN

By Sheila Wilton
October 19, 2020
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This is really used as a side dish, but with the addition of burrata cheese which is a pouch made from mozzarella, filled with cream and tied in a knot, … 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.