MAINS Archives : Page 29 of 47 : Ooh La Loire

BAKED FENNEL WITH PARMESAN

By Sheila Wilton
October 19, 2020
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This is really used as a side dish, but with the addition of burrata cheese which is a pouch made from mozzarella, filled with cream and tied in a knot, … Continue Reading →

BUTTERNUT SQUASH BIRYANI WITH CUCUMBER RAITA

By Sheila Wilton
October 16, 2020
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I found this recipe on the BBC, good food. It is very spicy, so not for the faint hearted, but you can of course adjust the quantities. I enjoyed … Continue Reading →

HOT AND SWEET GINGER CHICKEN

By Sheila Wilton
October 12, 2020
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Sticky, messy, and quick, these are really delicious and tasty: as Diana Henry suggests hands should be encouraged. I just love her recipes, simple but with bags of flavour. … Continue Reading →

VEGETABLE BAKED CHILLI

By Sheila Wilton
October 8, 2020
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Butternut squash, three types of beans, and lots of tomatoes. Really tasty, full of flavour, and unfortunately very morish with a good chilli hit. The recipe serves 8-10 so lots … Continue Reading →

RAGU ALLA BOLOGNESE

By Sheila Wilton
October 8, 2020
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I thought it time to post the authentic ragu alla Bolognese? so many recipes claiming to be the “real” thing. My choice is Anna del Conte. She uses stewing steak … Continue Reading →

SLOW-ROAST PORK BELLY WITH BLACK PUDDING MASH AND GRAIN MUSTARD SAUCE

By Sheila Wilton
October 5, 2020
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The pork is excellent – and the crackling was spot on. The potato & black pudding mash very good- but rich. I liked the onion sauce but I tend to … 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 →

ROAST LEG OF LAMB WITH PECORINO, GARLIC, & WINE

By Sheila Wilton
September 27, 2020
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I’d never thought about a cheese stuffing for lamb before. So when I read Diana Henry recipe I was inspired to try it. As she recalls: Italian ingredients, Greek-inspired. INGREDIENTS. … 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.