Side dishes and Pickles Archives : Ooh La Loire

BEETROOT PICKLED EGGS

By Sheila Wilton
March 30, 2026
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Apparently a popular way to pickle eggs is in beetroot juice, so that the egg whites turn a pretty fuchsia pink. The longer you keep the eggs in … Continue Reading →

POTATOES AU GRATIN

By Sheila Wilton
March 30, 2026
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This Potatoes Au Gratin recipe is made with potatoes, fennel, and Gruyere cheese? the perfect side dish. Ina Gartin’s Potato-Fennel Gratin recipe is the best, it pairs so well with … Continue Reading →

SPICY PICKLED EGGS

By Sheila Wilton
February 22, 2026
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If you’re a fan of pickling, you’ll love this spicy pickled egg recipe made with chilies, spices,cider vinegar and garlic. They’re super addictive, quick and easy to make. INGREDIENTS 10–12 … Continue Reading →

PLUM JAM

By Sheila Wilton
September 9, 2025
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You will love this classic recipe for Easy Plum Jam, made with sweet, ripe, juicy plums at the height of their season. It is the ultimate way to preserve this … Continue Reading →

FRESH FIG JAM

By Sheila Wilton
September 7, 2025
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This Fig Jam is so simple—no peeling or deseeding required. Just stem, chop, and simmer the figs with lemon juice, sugar, water. In under an hour, you’ve got a jam … Continue Reading →

BEETROOT DIP

By Sheila Wilton
August 24, 2025
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I can never resist a good dip on the party table – and this Beetroot Dip has star-of-the table potential! It’s creamy, vibrant, healthy, and tastes as great as it … Continue Reading →

GREEK LEMON POTATOES.

Greek Lemon Potatoes are definitely a cut above the usual roasted potatoes! The unique thing about these Potatoes is that they are cooked in a heavily flavoured lemon garlic broth … Continue Reading →

ALIGOT

By Sheila Wilton
January 27, 2025
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A speciality of Auvergne in south-west France, where it’s claimed it was created by the monks of Aubrac to serve hungry pilgrims on their way to Compostela, aligot – … 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.