Recipes Archives : Page 45 of 84 : Ooh La Loire

BLACK PUDDING AND APPLE PARCELS

By Sheila Wilton
February 23, 2021
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This is one that all pastry lovers simply have to try. With rich flavours that really pack a punch, the Black pudding, and apple puff pastry parcels are an … Continue Reading →

GUACAMOLE

By Sheila Wilton
February 22, 2021
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Guacamole in Aztec means avocado (from ‘guac’) sauce (from mole). The secret to a good guacamole is to use ripe avocados, masses of fresh coriander and really mash up … Continue Reading →

BROICHE PERDU AU CARAMEL BEURRE SALÉ

By Sheila Wilton
February 17, 2021
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Pain perdu means ‘lost bread,’ but this dish finds its way to my stomach quite easily. I’ve topped it with salted caramel. I’ve given the recipe, but you could always … Continue Reading →

VIETNAMESE DUCK BREAST WITH NOODLES

By Sheila Wilton
February 17, 2021
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This beautiful duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck It is simply delicious, and incredibly simple to make. INGREDIENTS. Serves 2 … Continue Reading →

SICHUAN PRAWNS

By Sheila Wilton
February 15, 2021
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A quick, simple, spicy prawn dish from Ken Hom. This recipe for spicy Sichuan prawns with chilli sauce makes a delicious perfect dinner party main course. Serve with a … Continue Reading →

ROAST GUINEA FOWL

By Sheila Wilton
February 15, 2021
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Often described as “how chicken used to taste” guinea fowl is a traditional bird, simple to cook for a succulent meat with a subtle taste of game. INGREDIENTS 1 … Continue Reading →

WHITE BEANS WITH GARLIC AND TOMATO

By Sheila Wilton
February 15, 2021
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Taken from Rick Stein Spain. This white beans recipe with tomatoes and garlic is such a great side dish for just about any occasion. What makes it especially Spanish … Continue Reading →

FLAMMEKUECHEN

By Sheila Wilton
February 10, 2021
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Flammekueche is a traditional speciality of the Alsace-Lorraine It is also known outside the region as tarte flambée I guess strictly speaking it is a tart, albeit one that’s cooked … 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.