MIDDLE EASTERN Archives : Ooh La Loire

COCONUT RICE

By Sheila Wilton
September 9, 2024
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The trick to fuss-free fluffy coconut rice is to bake it rather than cook it on the stove. The coconut rice comes out perfectly fluffy every time, and no scorched … Continue Reading →

DOMATESLI KIYMALI FIRIN MAKARNASI (TOMATOE BEEF MINCE CYPRIOT PASTA BAKE)

A Cypriot Pasta Bake, which everyone makes a little differently, but this recipe is delicious because of the addition of the Halloumi and mint into the béchamel. The spicing, … Continue Reading →

CHICKEN, APRICOT, ORANGE TAGINE

By Sheila Wilton
April 29, 2024
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Lift the lid on this cooking pot and unveil the secrets to mouth-watering Moroccan cuisine. Tagines are a wonderful marriage of meat, and or vegetables with sweet and spiced flavours. … Continue Reading →

GHELYEH MAHI (COD IN TAMARIND, CORIANDER AND FENUGRRK SAUCE)

A delicious way to add spice to Cod. The sauce combines turmeric, cayenne, tamarind, coriander and fenugreek and when poured over the cod. It is an explosion of flavours INGREDIENTS … Continue Reading →

KEBDA MCHERMLA (Lambs Liver tagine))

By Sheila Wilton
February 13, 2023
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The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions. Serve on a bed of mashed potatoes (Puré de Batata) Perfect match INGREDIENTS Serves … Continue Reading →

CHICKEN AND ONION “PIES” with MOROCCAN FLAVOURS

By Sheila Wilton
August 1, 2022
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We do enjoyed the flavours of Morocco and the jewel in the crown is b’stilla, a pigeon pie. In this recipe by Claudia Roden she uses chicken, drawn from … Continue Reading →

BEEF SKEWERS WITH DRIED LIME AND SUMAC ONIONS

By Sheila Wilton
March 21, 2022
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Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →

KHORESH GHEYMEH – PERSIAN DRIED LIMES, LAMB AND SPLIT PEA STEW.

KHORESH GHEYMEH خورش قیمهis a deliciously balanced Persian stew that is prepared with, lamb and yellow split peas, but the special ingredient is Limoo Amani Persian dried limes have … 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.