Sheila Wilton, Author at Ooh La Loire : Page 47 of 90

STEAMED MUSSELS WITH YELLOW KROEUNG AND COCONUT MILK

By Sheila Wilton
November 14, 2020
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Lots of coconut milk and a homemade curry paste, very aromatic. I loved it! One of the best far eastern sauces I’ve had in some time. Spicy with ginger and … Continue Reading →

EGGS IN TOMATO SAUCE

By Sheila Wilton
November 12, 2020
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Ribbons of omelette tossed in a spicy tomato sauce. Simple, light, and the sauce certainly packs a punch. INGREDIENTS Serves 4 6 tablespoons olive oil 1 garlic clove, crushed 800g … Continue Reading →

SRI LANKAN BEETROOT CURRY

By Sheila Wilton
November 11, 2020
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I decided to make another Sri-Lankan Beetroot Curry unusually this one by Rick Stein does not contain coconut milk. It is almost a stir fry, and it is spicier … Continue Reading →

UNROASTED SRI LANKAN CURRY POWDER

By Sheila Wilton
November 11, 2020
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You can of course buy curry powders and pastes, but you do miss out on a lot on the flavours, and, of course this way, you can almost design … Continue Reading →

A SAUCE FOR STEAK

By Sheila Wilton
November 9, 2020
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It’s a butter based sauce loaded with horseradish, Dijon mustard, garlic, chives, shallot, fresh thyme, a pinch of cayenne, salt and pepper. Very very tasty. Tasty and Tangy. … Continue Reading →

CHICKEN PROVENCAL,

By Sheila Wilton
November 9, 2020
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Based on the southern French dish, this simple, one-tray recipe is bursting with Mediterranean sunshine, and from the hairy dieters not bursting with calories. INGREDIENTS. Serves 6 12 chicken thighs … Continue Reading →

SRI LANKAN BEETROOT CURRY AND GREEN BEAN MALLUM

By Sheila Wilton
November 7, 2020
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An earthy beetroot curry with unexpected depth of flavour and a super-quick, zingy green bean mallum. Add yoghut, Sheila’s mango chutney, and poppadoms, and you’re on your way to … Continue Reading →

CAJUN PRAWNS

By Sheila Wilton
November 5, 2020
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INGREDIENTS. Serves 2 240g Raw King Prawns 2 teaspoons olive oil 40g Red onion 1 Garlic clove crushed Pinch of sea salt 2 teaspoons lemon juice 1 tablespoon flat leaf … 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.