Pastry Archives : Ooh La Loire

CHEESE AND ONION PIE

Mary Berry’s Cheese and Onion Pie is made with a buttery shortcrust pastry filled with caramelized onions and plenty of cheese. It is baked to golden perfection, offering a creamy, … Continue Reading →

ASPARAUS TART WITH TAPENADE AND EGGS

I love puff pastry tarts. The ease of just unrolling a sheet, scattering it with something delicious and giving it a quick stint in the oven, and dinner has … Continue Reading →

DOLCELATTE TART WITH SAGE AND PINE NUTS

Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve it with a pear and leaf salad. INGREDIENTS Serves 4-6 320g ready-rolled shortcrust pastry Extra-virgin olive oil … Continue Reading →

BRAISED SAUSAGES WITH FENNEL AND LENTILS

By Sheila Wilton
February 10, 2025
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Georgina Hayden’s braised sausages with fennel and lentils is a weeknight winner. A one-pot family dinner that doesn’t skimp on flavour. INGREDIENTS Serves 4 Olive oil 6-8 pork sausages 2 … Continue Reading →

GOOSE EGG SALAD

By Sheila Wilton
February 10, 2025
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Goose Egg Salad with Blue Cheese and Prosciutto is the perfect combination and balance of flavours… It has a traditional base of salad leaves with tomato… Which is topped with … Continue Reading →

BRAISED SAUSAGES WITH LENTIL AND FENNEL

By Sheila Wilton
February 3, 2025
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Georgina Hayden’s braised sausages with fennel and lentils is a weeknight winner. A one-pot family dinner that doesn’t skimp on flavour. Georgina says: “One of my favourite Cypriot … Continue Reading →

AMERICAN GOULASH

By Sheila Wilton
February 3, 2025
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American Goulash is a quick and easy recipe. macaroni pasta with ground beef and peppers in a creamy tomato sauce! This recipe is made in one single pot perfect … Continue Reading →

ALIGOT

By Sheila Wilton
January 27, 2025
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A speciality of Auvergne in south-west France, where it’s claimed it was created by the monks of Aubrac to serve hungry pilgrims on their way to Compostela, aligot – … 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.