Recipes Archives : Page 49 of 80 : Ooh La Loire

MOROCCAN VEGETABLE POT

By Sheila Wilton
October 22, 2020
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This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect dish for an Autumn evening. The Ingredient list looks a … Continue Reading →

BEEF BOURGUIGNON. Two

By Sheila Wilton
October 19, 2020
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Now Sheila as always assumed to call her version the “original and the best”. Her ego was truly boosted when a French friend of Ginette’s came for dinner and “proclaimed” … Continue Reading →

BAKED FENNEL WITH PARMESAN

By Sheila Wilton
October 19, 2020
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This is really used as a side dish, but with the addition of burrata cheese which is a pouch made from mozzarella, filled with cream and tied in a knot, … Continue Reading →

BUTTERNUT SQUASH BIRYANI WITH CUCUMBER RAITA

By Sheila Wilton
October 16, 2020
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I found this recipe on the BBC, good food. It is very spicy, so not for the faint hearted, but you can of course adjust the quantities. I enjoyed … Continue Reading →

CREMET D’ANJOU

By Sheila Wilton
October 12, 2020
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A traditional French dessert from the Loire Valley region. Sheila used Coeur â la Crème hearts that she lines with damp muslin. Cathy suggested you can use old yoghurt … Continue Reading →

DEEP-FRIED CALAMARI WITH LEMON MAYONNAISE.

By Sheila Wilton
October 12, 2020
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Fried calamari is a delicious seafood appetizer or snack made with deep fried squid that’s sliced into rings and coated with a flour mixture. Frying the calamari usually takes … Continue Reading →

HOT AND SWEET GINGER CHICKEN

By Sheila Wilton
October 12, 2020
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Sticky, messy, and quick, these are really delicious and tasty: as Diana Henry suggests hands should be encouraged. I just love her recipes, simple but with bags of flavour. … Continue Reading →

LEMON PILAU RICE

By Sheila Wilton
October 11, 2020
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Ingredients 40g butter plus an extra small knob 1 small onion finely chopped 200g basmati rice 320ml water 1 bay leaf 1 small lemon zested in thin strips using a … 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.