Recipes Archives : Page 47 of 84 : Ooh La Loire

FISH STEW WITH GARLIC CROUTONS

By Sheila Wilton
January 18, 2021
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This fish stew recipe is quite simple, but the balance of flavors is truly incredible. Similar to the classic French Bouillabaisse. Onions and garlic are the back drop with … Continue Reading →

KALONJI JHINGA

By Sheila Wilton
January 14, 2021
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KALONJI JHINGAI Is an Indian dish for spicy tiger prawns and can be served as a starter or even as a canapé. INGREDIENTS 12 jumbo tiger prawns, heads removed, peeled … Continue Reading →

SALMON EN CROÙTE

By Sheila Wilton
January 12, 2021
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Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →

VIETNAMESE VEGETABLE Pho

By Sheila Wilton
January 7, 2021
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Traditionally, pho (phở pronounced “fuh”) is made with strips of beef, and the broth is flavored with fish sauce. One of the things I love about this pho is … Continue Reading →

STUFFED PEPPERS

By Sheila Wilton
January 7, 2021
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These peppers are a popular choice in monkvalley, and not always when we are in diet mode. Try them once, and you’ll be back for more. They are pretty blinking … Continue Reading →

PETITS POIS A LA FRANCAISE (Peas with lardons and onions)

By Sheila Wilton
January 5, 2021
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This is a delicious recipe for peas done in the French style. Lovely and buttery. Peas brought to a new level. INGREDIENTS. Serves 4 60 g butter 1 head … Continue Reading →

CRUSHED POTATOES WITH CHEESE La Truffade

By Sheila Wilton
January 5, 2021
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It’s a cross between ALIGOT and TARTAFLATTE. Tasty and very much a comfort food. It is a gooey cheesy potato that is delicious as it is, or you can … Continue Reading →

SAUSAGE ROLLS

By Sheila Wilton
January 3, 2021
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Are sausage rolls the best party food ever, quintessentially English and the perfect snack for Christmas. INGREDIENTS A packet of Flaky Pastry For the filling: 225 g good quality … 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.