STARTERS Archives : Page 5 of 6 : Ooh La Loire

HOT AND SOUR PICKLED PRAWNS

One of our favourite Delia recipe , and I have to agree with her when she says: “It is dead easy to prepare and, as it needs at least 48 … Continue Reading →

BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS

By Sheila Wilton
February 15, 2018
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Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →

CHICKEN LIVER PATE

By Sheila Wilton
February 9, 2018
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Inexpensive, luxurious and dangerously easy. INGREDIENTS Serves 4 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 teaspoon thyme leaves, finely chopped 75ml Madeira 75ml double cream … Continue Reading →

ROASTED SCALLOPS BLACK PUDDING AND CAULIFLOWER PUREE

By Sheila Wilton
February 9, 2018
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Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop INGREDIENTS served 4 For the Cauliflower Purée 1/2 head of Cauliflower 25g butter … Continue Reading →

CHANNA MASALA

By Sheila Wilton
December 10, 2017
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Channa masala,is probably “the most popular vegetarian curry in India”, and with good reason. A dollop of comfortingly bolstering pulses bathed in a thick, tangy, deeply spiced gravy, whats … Continue Reading →

VEGETABLE SAMOSAS

By Sheila Wilton
November 23, 2017
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Samosas make an excellent appetizer. Serve with a spicy mango pickle, a mint cucumber dip, or spicy carrot salad Tasty so very tasty Makes 16 Samosas INGREDIENTS for the pastry … Continue Reading →

SMOKED SALMON AND POTATO SALAD

By Sheila Wilton
February 19, 2016
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A beautiful simple salad. Easy to prepare. Perfect for Summer. INGREDIENTS Serves 4 600 g new potatoes , washed sea salt freshly ground black pepper The zest and juice … Continue Reading →

FILETS DE HARENGS, POLLES A L’HUILE

By Sheila Wilton
February 2, 2016
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These are a big favourite of ours, we both love it and if we see them on a menu it is a must have. We have now discovered 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.