Grains and pulses Archives : Page 2 of 3 : Ooh La Loire

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 →

RISOTTO ALLA MILANESE.

While it would be unfair to say that this is the risotto after which all others are based. But ts lovely simplicity is hard to match. It is a … Continue Reading →

CHICK PEAS AND PASTA

By Sheila Wilton
February 8, 2021
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This unusual dish from the Puglia region of Italy combines pieces of crisp fried pasta, normal cooked pasta and tender chickpeas, in a rich tomato sauce. It is different, … Continue Reading →

LEMON PILAU RICE

By Sheila Wilton
October 11, 2020
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Ingredients 40g butter plus an extra small knob 1 small onion finely chopped 200g basmati rice 320ml water 1 bay leaf 1 small lemon zested in thin strips using a … Continue Reading →

TURKISH WHITE BEAN SALAD (Piyaz)

By Sheila Wilton
September 17, 2020
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Turkish white bean salad. Another store cupboard menu. So simple: Beans, red onions, parsley, but it was the dressing, using tahini which was a taste bud revelation. INGREDIENTS Serves 4 … Continue Reading →

TAMARIND AND TOMATO BRAISED CHICKPEAS

With the help of a few simple pantry ingredients, the unassuming chickpea can be transformed into a hearty meal fit for any weeknight supper. If you want to make this … Continue Reading →

CHICKPEA AND CHORIZO SALAD

This easy salad is packed full of strong flavours from the spicy hot peppery chorizo, and the red onions. With the chickpeas served on a bed of rocket. It makes … Continue Reading →

ROASTED CELERY WITH CHICKPEAS AND SOFT BOILED EGGS

By Sheila Wilton
April 18, 2020
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Celery is a rather underused vegetable often served in the 80s as a crunchy accompaniment to cheese. Its almost medicinal flavour provokes a “Love it” or “hate it”response. … 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.