Sheila Wilton, Author at Ooh La Loire : Page 78 of 92

CHICKEN AND COCONUT CURRY WITH MANGO

By Sheila Wilton
April 15, 2018
No Comments

Living in France means foregoing the pleasure of an Indian takeaway or a decent Indian restaurant. We both love Indian food and the ritual in preparing it at home. … Continue Reading →

SWEET PICCALILLI

By Sheila Wilton
April 12, 2018
No Comments

“Pickle lila” is an Indian pickle. Vegetables preserved in a brine a vinegar sauce flavoured with spices. It is still the same today. This version by Delia eats well with, … Continue Reading →

PORK PIE

By Sheila Wilton
April 11, 2018
No Comments

In Nigel Slater’s introduction to the Pork Pie in his article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, … Continue Reading →

PESTLE & MORTAR

By Sheila Wilton
March 29, 2018
No Comments

Which is the pestle? Which is the mortar? Questions often asked. The pestle is usually a heavy tool with a rounded end. The mortar is the bowl in which you … Continue Reading →

Makkhani Murghi poulet au beurre

By Sheila Wilton
February 23, 2018
No Comments

Makkhani Murghi poulet au beurre Ceci est un plat merveilleusement simple, mais spectaculaire dans lequel le poulet tandoori est transformé avec une sauce au beurre riche. Portions 4 – 6 … Continue Reading →

CHICKEN TANDOORI

By Sheila Wilton
February 23, 2018
No Comments

N’Est-ce une façon merveilleuse de faire cuire le poulet. Simple avec une salade ou il peut être transformé en Makkhani Murghi..Ou Poulet à la sauce au beurre. Makkhani Murghi … Continue Reading →

Queue de bœuf avec marjolaine et a la biere Mackeson

By Sheila Wilton
February 23, 2018
No Comments

Ingrédients 65g de graisse d’oie 4 oignons finement tranchés 2 gousses d’ail écrasées 65g de farine ordinaire Je cuillère à café de marjolaine séchée 1 cuillère à café de poudre … Continue Reading →

LAPIN-AU-ET-AROMATES

By Sheila Wilton
February 23, 2018
No Comments

Lapin de La Mancha en Espagne. Très épicé avec du cumin et du thym avec un goût de safran. Pour 4 personnes INGREDIENTS 1 kg de lapin 2 gros … 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.