Sheila Wilton, Author at Ooh La Loire : Page 24 of 90

BEEF SKEWERS WITH DRIED LIME AND SUMAC ONIONS

By Sheila Wilton
March 21, 2022
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Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →

SPICY CORIANDER PESTO NAAN PIZZA

Naan Pizza made with coriander pesto, fresh buffalo mozzarella, and tomatoes, baked in an Oven. This is a delicious and quick fusion pizza for the times when you are craving … Continue Reading →

KHORESH GHEYMEH – PERSIAN DRIED LIMES, LAMB AND SPLIT PEA STEW.

KHORESH GHEYMEH خورش قیمهis a deliciously balanced Persian stew that is prepared with, lamb and yellow split peas, but the special ingredient is Limoo Amani Persian dried limes have … Continue Reading →

LEEK AND MUSHROOM CRUMBLE

A warming, crunchy vegetarian treat: This savoury crumble of soft buttery Leeks and tender mushrooms is packed full of flavour. Topped with toasty breadcrumbs, creamy Cheshire cheese, and thyme, for … Continue Reading →

SPICY SQUID STEW WITH GARLIC CROUTONS

This mouth-watering squid and potato stew is local to Sète in the south of France and is based on a Rick Stein recipe. It is a hearty seafood stew … Continue Reading →

PIZZA CHICKEN

By Sheila Wilton
February 27, 2022
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A delicious Italian-inspired dinner idea, Slimming World pizza-topped chicken combines a succulent chicken breast with the taste of cheesy pizza INGREDIENTS 4 small chicken breasts flattened 300g Passata 2 tablespoons … Continue Reading →

POLLO ALLA CACCIATORA

By Sheila Wilton
February 26, 2022
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Chicken cacciatore: This is chicken cooked “the hunter’s way” – which grants a certain amount of culinary licence, although Italians might not agree. A rib-sticking meal that takes minimal preparation … Continue Reading →

POTATO AND CHEDDAR PIE

By Sheila Wilton
February 25, 2022
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This pie is a thing of beauty. Layering the cheese means you get molten pockets, which gives a strong taste set against the platform of the potatoes and onions. Do … 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.