Vegetarian Archives : Page 8 of 10 : Ooh La Loire

BEETROOT PIZZA WITH CHEDDAR

By Sheila Wilton
November 1, 2018
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It is the star of Italian cuisine, Pizza is certainly the most consumed specialty in France and in the world. A nice crispy base and just a few simple ingredients BLUE … Continue Reading →

PIZZA WITH POTATOES ROSEMARY AND BLUE CHEESE

By Sheila Wilton
November 1, 2018
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I love pizza: with a good, thin, burnt-at-the-edges crust that seductively conspires to be both crisp and chewy at the same time. Spare me from those hefty, overloaded slabs favoured … 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 →

Vacherin Mont d’Or cuit au four avec et cornichons

By Sheila Wilton
October 13, 2018
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INGREDIENTS 1 250g Mont d’Or Vacherin, made but firm, in its wooden box 2 teaspoons dry white wine To Serve cornichions crispy bread (french favorite) Preheat the oven … Continue Reading →

Quinoa et Lentil Salad

By Sheila Wilton
October 13, 2018
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Ingrédients (Pour 6 personnes comme accompagnement) 200g de quinoa 250g de lentilles du Puy 1 gros bouquet de persil plat frais (ou 3 petits paquets), haché finement 2 petits … Continue Reading →

Samosas

By Sheila Wilton
October 13, 2018
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Ingrédients pour la pâtisserie 225g de farine 1 cuillère à café de sel 4 cuillères à soupe d’huile d’olive 4-6 cuillères à soupe d’eau pour la farce 750g ou 5 … 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 →

LEEK and CHEESE TOASTIE

By Sheila Wilton
August 28, 2018
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This quick and easy meal is simply delicious. The thing that takes the most time is preparing the leeks. I would happily eat this as a main meal, on its … 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.