ENGLISH Archives : Page 2 of 8 : Ooh La Loire

FISH IN BATTER

By Sheila Wilton
October 30, 2023
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We may not have the broad repertoire of the Spanish or the delicate touch of the Japanese when it comes to fish, but you can’t get a better bit of … Continue Reading →

MARY BERRY’S GRANNYS GINGER GAKE

By Sheila Wilton
October 23, 2023
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This delicious cake is old-fashioned and so moreish. The cake is beautifully sticky and moist, but light in texture and not too dense. Rich, dark moist cake that keeps … Continue Reading →

MILLIONAIRES SHORTBREAD

By Sheila Wilton
November 28, 2022
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Combine the crunch of a shortbread base with a sticky gooey caramel middle made with creamy Carnation Condensed Milk, and and rich dark and white chocolate topping, and you … Continue Reading →

STICKY TOFFEE PUDDING

By Sheila Wilton
November 21, 2022
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This is just what you want for a Sunday lunch, cosy and comforting and indulgent. All-in-one sticky toffee pudding is sticky, gooey just like it should be. INGREDIENTS 6-8 servings … Continue Reading →

BEEF AND GUINNESS PIE

By Sheila Wilton
November 15, 2022
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British Steak and Ale Pie is a classic dish found in most pubs around England. Tender pieces of steak are cooked with vegetables and beer or Guinness then wrapped in … Continue Reading →

STEAK AND KIDNEY PIE

By Sheila Wilton
November 15, 2022
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Make the most of inexpensive cuts of beef for this steak and kidney pie recipe: meltingly tender after long slow cooking. Its both rich and hearty. Tender pieces of … Continue Reading →

MINTED PEA AND FETA OMLETTE

By Sheila Wilton
September 3, 2022
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A simple omelette, popular in Corsica made with mint and often includes Brocciu cheese. If you can’t find fresh Brocciu, use Feta. It has such a strong taste, you … Continue Reading →

POULET REINE ELIZABETH (Coronation Chicken)

June 2nd 2022. The Queens Platinum Jubilee and we prepared the same menu as the original Coronation banquet in 1953. The original Poulet Reine Elizabeth was invented by food writer … 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.