Vegetables Archives : Page 12 of 14 : Ooh La Loire

MUSHROOMS A LA GREQUE WITH HERBS AND TOMATOES

By Sheila Wilton
November 7, 2018
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This light aromatic recipe for mushrooms à la Grécque is so much more tastier then the the thick tomato version found in the supermarkets. Button mushrooms are poached in … Continue Reading →

ASIAN INSPIRED COLESLAW

By Sheila Wilton
November 4, 2018
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Although we found this recipe in Hugh Fernley-Whittingstall book “Green”, it is based on a recipe from Taste: by Sybil Kapoor. It’s wonderfully aromatic, quite unlike any other coleslaw, … Continue Reading →

FILO TART WITH MEDITERRANEAN VEGETABLES AND GOATS CHEESE

By Sheila Wilton
November 4, 2018
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We are always on the look out for some new and interesting recipes, especially using vegetables. Ingredients 1 large red onion cut into wedges 1 courgette cut into 2 … Continue Reading →

HASSELBACK FONDANT POTATOES

By Sheila Wilton
October 28, 2018
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The trademark dish of the Hasselbacken hotel in Sweden, these Swedish-style roast potatoes, thinly sliced widthways but held together at the base, fan out like an accordion when … Continue Reading →

HASSELBACK POTATOES

By Sheila Wilton
October 13, 2018
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They may be more work than a dish of creamy mash, perhaps, but if you’re out to impress, hasselbacks are the perfect accompaniment to steak, roast chicken, meaty fish … Continue Reading →

GREEN TOMATO CHUTNEY

By Sheila Wilton
September 4, 2018
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This chutney recipe is a great way of using up all those green tomatoes from your garden that just refuse to ripen. I call it “Delia’s Branston” INGREDIENTS (makes … Continue Reading →

COURGETTE AND HERB FILO PIE

Filo pastry pie stuffed with courgette, feta and cheddar! Smells good, and tastes good. Like so much of Greek food it tastes good at room temperature, and even cold next … Continue Reading →

QUINOA SALAD WITH PUY LENTILS WITH LEMON SUMAC DRESSING

Sumac is one of our new flavours. Its almost citrusy nature makes it a perfect partner for lemon dressings and salads and none more than this particular recipe for … 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.