Recipes Archives : Page 28 of 84 : Ooh La Loire

LAMB SOUVLAKI

Inspired by Corfu, this lamb souvlaki recipe makes for a great barbecue dish. From Rick Stein, the juicy lamb is accompanied by flatbread, tzatziki and pickles Can there be … Continue Reading →

Treat yourself to sweet Seared Scallops with a Beetroot Puree for a casual, elegant meal. Tender, caramelized scallops nestled on scarlet in swirls of a vibrant, velvety sauce is irresistible. … Continue Reading →

KING PRAWN AND CELERIAC AND FENNEL STEW

A low fat, prawn stew recipe from Elly Pear makes for a simple and delicious dinner, flavoured with paprika, celeriac and fennel in a tomato sauce This delicious stew … Continue Reading →

COTE DE BOEUF

Côte de boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of ﬂavour. It’s also an expensive cut, so we made … Continue Reading →

SPANISH CHICKEN WITH MORCILLA AND SHERRY

By Sheila Wilton
April 25, 2022
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A Dianne Henry recipe: Spanish supper. This is a classic Basque dish, and a tasty midweek meal. So easy to prepare, couldn’t find morcilla so used I used French … Continue Reading →

BEURRE BLANC

By Sheila Wilton
April 25, 2022
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Beurre blanc is a simple butter-based sauce that’s great with fish or seafood. It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast … Continue Reading →

ROAST LAMB WITH CAPER BUTTER

By Sheila Wilton
April 18, 2022
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Roast lamb is a classic Easter Sunday favourite, and the herb-and-garlic-spiked salt cure enhances the flavour of the lamb and makes for a juicy roast. INGREDIENTS 3 tablespoons salt 2 … Continue Reading →

ASPARAGUS SALAD WITH HARD-BOILED EGGS AND CREAMY DIJON DRESSING.

By Sheila Wilton
April 18, 2022
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This spring time asparagus salad has all of the makings of a perfect Easter day starter. INGREDIENTS Servings: 4 for the Salad 3 large eggs 2 bunches thick asparagus spears, … 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.

Category: Recipes