INDIAN CUISINE Archives : Page 4 of 7 : Ooh La Loire

WHOLE EGGS IN COCONUT MASALA

By Sheila Wilton
January 31, 2021
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This is a nice, simple, coconut masala made with whole eggs that are quickly fried before being finished off in the curry. INGREDIENTS 3 tablespoons mustard oil or vegetable … Continue Reading →

UNROASTED SRI LANKAN CURRY POWDER

By Sheila Wilton
November 11, 2020
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You can of course buy curry powders and pastes, but you do miss out on a lot on the flavours, and, of course this way, you can almost design … Continue Reading →

TOMATO CURRY

By Sheila Wilton
October 4, 2020
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A vegetarian menu, that’s creamy and comforting, with layers of fresh and gently spiced warm flavours. Very much a Malaysian Style curry. Ingredients Serves 4 For the tomato curry … Continue Reading →

CUCUMBER RAITA

By Sheila Wilton
October 4, 2020
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Ingredients 1 large cucumber peeled 1 teaspoon salt 300 ml plain yogurt lemon juice 1 garlic clove crushed 1 green chilli 1, deseeded and finely chopped 1 tablespoonfresh mint, finely chopped Method Coarsely grate the cucumber … Continue Reading →

BHUTAN RAITA

By Sheila Wilton
October 4, 2020
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Ingredients half teaspoon black salt half teaspoon red chilli powder 2 tablespoon rapeseed or olive oil 5 garlic cloves, finely chopped 2 tablespoon freshly chopped coriander 400g Greek yogurt Method … Continue Reading →

WEST SUMATRAN FISH CURRY WITH COCONUT

By Sheila Wilton
August 31, 2020
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Sheila prepared West Sumatran fish curry. Served with flatbread. Wonderfully spicy and colorful. Firm Cod cooked perfectly. Moist & translucent. The sauce is a Madhur Jaffrey recipe and would … Continue Reading →

GOAN SEAFOOD CURRY

Goan-style seafood curry. I cooked this on Saturday it’s a tad involved, but you can cook it ahead of time, adding the seafood at the last minute. Delicious like … Continue Reading →

MANGO CHUTNEY (SIMPLY THE BEST)

I love Indian pickles especially, Lime pickle, garlic pickle, and mixed pickle. I do find Mango Chutney a tad too sweet. So when Sheila suggested she would have a … 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.