Pastry Archives : Page 2 of 6 : Ooh La Loire

HALLOUMI BURGER

By Sheila Wilton
January 5, 2025
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An easy halloumi burger that will make you rethink burgers forever. Halloumi comes from the island of Cyprus. Its particularity is that it does not melt when cooked. Lightly browned, … Continue Reading →

RED PEPPER OMELETTE

By Sheila Wilton
December 15, 2024
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Omelettes are light yet filling, making them a great option for nearly any meal. This version has sautéed onions and peppers, which add tons of savoury flavour with minimal effort. … Continue Reading →

BRAISED PORK CHEEKS

By Sheila Wilton
November 25, 2024
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Melt-in-your-mouth braised pork cheeks in a rich and flavourful sauce made with beer. This fantastic recipe transforms an inexpensive cut of pork into a true delicacy. INGREDIENTS Serves 5 … Continue Reading →

ROASTED GARLIC AND PARMESAN CREAMED POTATOES

By Sheila Wilton
November 23, 2024
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Enjoy these delicious garlic Parmesan creamed potatoes. They’re made with roasted garlic for a delightful, delicious twist. They have a rich, buttery taste with a hint of sweet, and a … Continue Reading →

SHORTCRUST PASTRY

By Sheila Wilton
January 18, 2024
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The classic shortcrust pastry, so you can nail your pie crust every Time. I prefer to use my hands? but feel free to use food processor. This is a shortcrust … Continue Reading →

CHILLI GINGER IN RICE WINE

By Sheila Wilton
January 14, 2023
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Finely grate half a thumb sized piece of ginger and mix with 6 tablespoons of rice wine vinegar. Finely chop and deseed a red chilli, add finely sliced … Continue Reading →

POTATO AND CHEDDAR PIE

By Sheila Wilton
February 25, 2022
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This pie is a thing of beauty. Layering the cheese means you get molten pockets, which gives a strong taste set against the platform of the potatoes and onions. Do … Continue Reading →

MEAT AND POTATO PIE

By Sheila Wilton
February 18, 2022
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Tuck into a hearty pie with a rich steak and potato filling and crumbly shortcrust pastry – it makes a crowd-pleasing dinner every time? or even Sunday lunch 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.