Sheila Wilton, Author at Ooh La Loire : Page 12 of 90

FRESH BERRIES IN ORANGE AND CARAMEL SYRUP

Caramel and oranges might seem like an unusual combination, but together, the flavours sing. INGREDIENTS Serves 4-6 500g mixed berries: Strawberries, Raspberries, Blueberries, Blackberries 250ml Freshly squeezed orange juice … Continue Reading →

CRISPY FRIED BREADED SARDINES WITH A CAPER MAYONNAISE

Fresh sardines are delicious served with lemon wedges as they do in Venice, but this sunshine recipe teams well with the caper mayonnaise. These sardines are delicious served warm, … Continue Reading →

TERRINE OF SUMMER FRUITS

TERRINE OF SUMMER FRUIT This one is a stunner. It’s also dead easy to make: a lovely, fresh-tasting, summer dessert. INGREDIENTS serves 4 – 6 depending on the size … Continue Reading →

JACKET POTATOES with CHORIZO and GRUYÈRE

For me, the best bits of a jacket potato is the crisp skin and whatever you can put inside it. This recipe ramps up both. You can fill and bake … Continue Reading →

LEMON BLUEBERRY BUCKLE

Tender buttermilk cake. Fresh blueberries. And then (oh, then!): Fresh lemon syrup A buckle, is a tender, buttermilk-enriched cake flavored with lemon zest and studded with fresh blueberries, then topped … Continue Reading →

Milhassou Béarnais

The Raspberry Milhassou is an adaptation of a Béarnaise recipe. Raspberries bring lightness and a fruity note. INGREDIENTS Serves 4 50cl of milk, 125g of corn flour 125g of … Continue Reading →

COTE DU VEAU avec ORANGE et ENDIVES (Veal chop and orange and chicory)

Savor these veal chops with butter and chicory. Amazing the transformation the crispy crust makes to this dish. Delicious. INGREDIENT Serves 4 4 veal chops 100g of salted butter 1 … Continue Reading →

CHICKEN CAESAR

The Hairy Dieters’ take on a lighter Chicken caesar salad recipe. It is one of our “go to’ meals, it can be made up in under 20 minutes, less … 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.