Sheila Wilton, Author at Ooh La Loire : Page 60 of 90

SALAD WITH A ROQUEFORT DRESSING

By Sheila Wilton
April 28, 2020
No Comments

This Salad is from a very old recipe book by Pepita Aris SPANISH cooking. It is a firm favorite of ours, and it is a regular with guests. The dressing … Continue Reading →

BRAISED OX CHEEKS

By Sheila Wilton
April 27, 2020
No Comments

Ox cheeks are an under used meat, yet when treated right this unsung hero will deliver on flavour and might produce one of the tastiest meals you have ever … Continue Reading →

WHITE ASPARAGUS RISOTTO

By Sheila Wilton
April 26, 2020
No Comments

The season of the asparagus is here now, and as luck would have a friend of Ginette’s grows both green and white. So even in these lockdown days a bag … Continue Reading →

SPANISH POTATO SALAD DRESSED WITH OLIVE OIL VINEGAR AND TUNA

By Sheila Wilton
April 23, 2020
No Comments

This Spanish potato salad recipe makes the perfect summer salad. “Patatas aliñadas” are a traditional tapas in Andalusia an is one of those dishes that doesn’t necessarily impress at first … Continue Reading →

CHICKEN WITH CREME FRAICHE & VERMOUTH

By Sheila Wilton
April 21, 2020
No Comments

This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →

SLOW ROAST HOISIN PORK SHOULDER WITH RADISH AND CUCUMBER SALAD

By Sheila Wilton
April 19, 2020
No Comments

We love the recipes of Diane Henry, her recipes are packed full of flavour. This recipe does not fail to deliver on flavour. The hoisin marinade really hits the spot, … Continue Reading →

CELERY MOSTARDO

By Sheila Wilton
April 18, 2020
1 Comment

By This Celery Chutney is actually based on Italian mostarda or “mustard fruits”. This recipe uses the basic principle of cooking the main ingredient in a syrup and adding a … Continue Reading →

ROASTED CELERY WITH CHICKPEAS AND SOFT BOILED EGGS

By Sheila Wilton
April 18, 2020
No Comments

Celery is a rather underused vegetable often served in the 80s as a crunchy accompaniment to cheese. Its almost medicinal flavour provokes a “Love it” or “hate it”response. … 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.