ENGLISH Archives : Page 6 of 8 : Ooh La Loire

BEEF WELLINGTON

By Sheila Wilton
October 3, 2018
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It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … Continue Reading →

FRIENDS AND FAMILY COME TO STAY

By Sheila Wilton
September 30, 2018
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One of our favourite times of the year, after Christmas of course, is Summer. Sun filled days, spent in the garden. The tomatoes and courgettes are ripe and … Continue Reading →

EASY PEASY RASPBERRY JAM

By Sheila Wilton
September 14, 2018
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This is the tastiest, fruitest, quickest most delicious Raspberry Jam you will ever taste. You will need 450g of Raspberries and 450g of sugar. Place sugar in an … Continue Reading →

GREEN TOMATO CHUTNEY

By Sheila Wilton
September 4, 2018
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This chutney recipe is a great way of using up all those green tomatoes from your garden that just refuse to ripen. I call it “Delia’s Branston” INGREDIENTS (makes … Continue Reading →

SWEET PICCALILLI

By Sheila Wilton
April 12, 2018
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“Pickle lila” is an Indian pickle. Vegetables preserved in a brine a vinegar sauce flavoured with spices. It is still the same today. This version by Delia eats well … Continue Reading →

PORK PIE

By Sheila Wilton
April 11, 2018
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In Nigel Slater’s introduction to his Pork Pie article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, why would … Continue Reading →

MINCE PIES

By Sheila Wilton
December 17, 2017
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I love a mince pie – that tiny, pie that somehow manages to catch the very essence of Christmas; the flavours, scents and spices, the luxury and richness of it all. … Continue Reading →

APPLE PIE

By Sheila Wilton
December 17, 2017
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This apple pie is a classic, from the scrumptious filling to the delicious pastry. It’s good old fashioned food. Quintessential English. Serves 6-8 INGREDIENTS 4 bramble apples 30 … 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.