Cheese and Eggs Archives : Page 8 of 9 : Ooh La Loire

LA DAUBE DIXEF

By Sheila Wilton
March 27, 2020
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Daube Dizef. This spicy dish of eggs in a spicy tomato sauce is a recipe from Sophie Grigson. The term “daube des oeufs ” (stew of eggs) … Continue Reading →

GRATIN DAIUPHINOIS

By Sheila Wilton
February 18, 2020
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This rich gratin of sliced potatoes and cream, named after royalty is a unabashedly decadent dish that makes an excellent partner to spring lamb … Continue Reading →

EASY SAUSAGE CARBONARA

By Sheila Wilton
January 27, 2020
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Something quick and simple, Pasta of course and there is no quicker way then Jamie’s version using just 5 ingredients. to be truthful we did scoff over this … Continue Reading →

CREAMY MASALA CHAI CREME BRULEE

By Sheila Wilton
April 12, 2019
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Sheila isn’t much of a desert fan, but all things custard wins her over. I’m already there. This is an Indian twist on the French classic, and once again from … Continue Reading →

CREME BRULEE

By Sheila Wilton
April 11, 2019
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Never one for Gadgets but since getting a kitchen blow torch there is no stopping me and for me blow torch equals Créme Brulee. It is strange but for some … Continue Reading →

SPAGHETTI CARBONARA

By Sheila Wilton
February 24, 2019
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This recipe is one of our family favorites from Carluccio. No cream. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who … Continue Reading →

BEETROOT PIZZA WITH CHEDDAR

By Sheila Wilton
November 1, 2018
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It is the star of Italian cuisine, Pizza is certainly the most consumed specialty in France and in the world. A nice crispy base and just a few simple ingredients BLUE … Continue Reading →

PIZZA WITH POTATOES ROSEMARY AND BLUE CHEESE

By Sheila Wilton
November 1, 2018
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I love pizza: with a good, thin, burnt-at-the-edges crust that seductively conspires to be both crisp and chewy at the same time. Spare me from those hefty, overloaded slabs favoured … 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.