ASIAN DISHES Archives : Page 3 of 7 : Ooh La Loire

VIETNAMESE VEGETABLE Pho

By Sheila Wilton
January 7, 2021
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Traditionally, pho (phở pronounced “fuh”) is made with strips of beef, and the broth is flavored with fish sauce. One of the things I love about this pho is … Continue Reading →

YAKITORI. Chicken skewers 焼き鳥

By Sheila Wilton
December 17, 2020
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These chicken skewers are a classic food served in Japanese-tapas style pubs. Glazed in a savory-sweet sauce, these Japanese chicken and green pepper skewers are hard to resist Ingredients Serves … Continue Reading →

CHICKEN NOODLES

By Sheila Wilton
December 17, 2020
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Sheila prefers noodles cooked in a broth anytime to pasta or rice stir fries. Juicy chicken and noodles dished up in a deliciously flavored broth. Lots of … Continue Reading →

KOREAN EGGS & RICE

By Sheila Wilton
December 3, 2020
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We are hooked on Kimchi, and since Sheila made a batch we are searching out recipes. Kimchi, eggs and rice, what’s not to like. No oil or fat so it’s … Continue Reading →

KIMCHI

By Sheila Wilton
November 27, 2020
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Kimchi is the cornerstone of Korean cuisine, it is served as a side dish. Kimchi is fermented pickled Chinese cabbage, garlic and spring onions), plus chilli, ginger and salt. It … Continue Reading →

SOY BRAISED CHICKEN

By Sheila Wilton
November 18, 2020
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I’d like to call this Asian comfort food. In her opening paragraph Mandy Yin says “I challenge you to find an easier dish to prepare”. She is right the ingredient … Continue Reading →

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 →

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 →

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.