Sheila Wilton, Author at Ooh La Loire : Page 26 of 90

PUMKIN SPICE MIX

By Sheila Wilton
January 29, 2022
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It’s pumpkin season. I love everything pumpkin! This spice mix is so easy. INGREDIENTS 3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg 1 ½ teaspoons ground allspice … Continue Reading →

ONION PUREE

By Sheila Wilton
January 24, 2022
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And an onion puree a recipe recommended by Nigel. It was a Revelation: creamy and silky with a very delicate flavour. INGREDIENTS 1 tablespoon Olive Oil 1 k white onions … Continue Reading →

POMMES DE TERRE SARLADAISES

By Sheila Wilton
January 24, 2022
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Pommes de Terre Sarladaises is an iconic French potato dish made of only three ingredients: potatoes, garlic, and fat. They are an absolute treat, with the nutty, velvety richness of … Continue Reading →

CHICKEN WRAPS INSPIRED BY THE FLAVOURS OF PALESTINIAN MUSAKHAN

By Sheila Wilton
January 21, 2022
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Musakhan is a classic Palestinian chicken dish, with a wonderful combination of tart sumac and gently sweet onions. This sumac chicken is easy to prepare, comforting and delicious! INGREDIENTS … Continue Reading →

BERBERE SPICED CHICKEN CARROTS AND CHICKPEAS,

By Sheila Wilton
January 17, 2022
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Berbere is an Ethiopian spice blend with a fair kick, (so, use less if you don’t like heat). This is a complete meal in a tray, but you … Continue Reading →

ZA’ATAR SALMON WITH TAHINI

By Sheila Wilton
January 16, 2022
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Smooth, nutty tahini is perfectly paired with za’atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team. I like the creamy, runny, nutty tahini. Remember some … Continue Reading →

BAKED ORZO PUTTANESCA

By Sheila Wilton
January 16, 2022
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According to yotam ottolenghi the inspiration for this is a tuna melt. It is a great way to use up tins, jars and bits of herbs and cheese that … Continue Reading →

BERBERE SPICE MIX

By Sheila Wilton
January 15, 2022
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This berbere recipe can be used in countless Ethiopian and Eritrean dishes, and is very much a cornerstone ingredient in these cuisines. It adds a heady depth of flavour to … 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.