Sheila Wilton, Author at Ooh La Loire : Page 72 of 90

Tourte au porc

By Sheila Wilton
October 13, 2018
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Dans son article paru dans Guardian, Nigel Slaters introduit la Pork Pie dans les termes suivants: «Je n’ai jamais vraiment pensé à faire ma propre tarte au porc. … Continue Reading →

Quinoa et Lentil Salad

By Sheila Wilton
October 13, 2018
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Ingrédients (Pour 6 personnes comme accompagnement) 200g de quinoa 250g de lentilles du Puy 1 gros bouquet de persil plat frais (ou 3 petits paquets), haché finement 2 petits … Continue Reading →

HASSELBACK POTATOES

By Sheila Wilton
October 13, 2018
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They may be more work than a dish of creamy mash, perhaps, but if you’re out to impress, hasselbacks are the perfect accompaniment to steak, roast chicken, meaty fish … Continue Reading →

Haricots Cornille et champignons

By Sheila Wilton
October 13, 2018
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Une autre excellente recette de la cuisine indienne de Madhur Jaffrey. Servir seul avec du pain naan et une salade ou comme accompagnement. Cela prend du temps mais en vaut … Continue Reading →

Samosas

By Sheila Wilton
October 13, 2018
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Ingrédients pour la pâtisserie 225g de farine 1 cuillère à café de sel 4 cuillères à soupe d’huile d’olive 4-6 cuillères à soupe d’eau pour la farce 750g ou 5 … Continue Reading →

Boeuf Wellington

By Sheila Wilton
October 13, 2018
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. C’est la recette de bœuf parfaite pour les grandes occasions et les vacances. Notre “must” à la veille du nouvel an. 10 g de cèpes de bordeaux séchés 50g … Continue Reading →

SOUPE MEXICAINE AUX HARICOTS

By Sheila Wilton
October 13, 2018
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Cette soupe d’été fraîche et piquante combine de nombreux. Ajoutez plus de piments rouges si vous aimez les piments forts, et une poignée de maïs fraîs tout droit de l’épi … Continue Reading →

BEEF WELLINGTON

By Sheila Wilton
October 3, 2018
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It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … 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.