Legumes Archives : Ooh La Loire

CUCUMBER, YOGHURT and PEANUT SOUP

By Sheila Wilton
August 11, 2024
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Having moved on from hot soup season (well, just about, anyway, considering summer’s been pretty rubbish so far), we need to delight in chilled soup while we can. … Continue Reading →

CORONATION CAULIFLOWER SALAD

By Sheila Wilton
November 8, 2021
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Coronation chicken is a classic British salad using poached chicken, mayonnaise and curry powder and Mango Chutney . If you are having a vegetarian evening this version replaces chicken with … Continue Reading →

TURMERIC SPICED MARINATED CAULIFLOWER WITH A RICH TOMATO SAUCE

We do try to eat vegetarian at least twice a week, plus one fish day. So this Turmeric and spice-marinated cauliflower dish fits the bill: it as heaps of … Continue Reading →

PASTA PUTTANESCA

PUTTANESCA is one of my favourite pasta dishes – “aren’t they all” – it is a strong and gutsy sauce, and as Delia rightly says:- ” it is a … Continue Reading →

STUFFED TOMATOES WITH TOMATO SAUCE

By Sheila Wilton
April 23, 2019
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Stuffed tomatoes. These are something I love to eat in the summer, ideally at room temperature on a hot evening, with a glass of rosé and some good bread. … Continue Reading →

Quinoa et Lentil Salad

By Sheila Wilton
October 13, 2018
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Ingrédients (Pour 6 personnes comme accompagnement) 200g de quinoa 250g de lentilles du Puy 1 gros bouquet de persil plat frais (ou 3 petits paquets), haché finement 2 petits … Continue Reading →

Haricots Cornille et champignons

By Sheila Wilton
October 13, 2018
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Une autre excellente recette de la cuisine indienne de Madhur Jaffrey. Servir seul avec du pain naan et une salade ou comme accompagnement. Cela prend du temps mais en vaut … Continue Reading →

Samosas

By Sheila Wilton
October 13, 2018
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Ingrédients pour la pâtisserie 225g de farine 1 cuillère à café de sel 4 cuillères à soupe d’huile d’olive 4-6 cuillères à soupe d’eau pour la farce 750g ou 5 … 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.