Cheese and Eggs Archives : Page 3 of 8 : Ooh La Loire

PICKLED EGGS

By Sheila Wilton
October 31, 2021
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These savoury eggs were once a favourite in many pubs. They are easy peasy, as the ingredient list will testify to. They have a very interesting flavour, but, I … Continue Reading →

SAUCE GRIBICHE

By Sheila Wilton
October 10, 2021
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It’s not going to win any beauty contests, but sauce gribiche is a classic served with Poul a Pot. It is a simple mix of minced up super-flavorful ingredients combined … Continue Reading →

OEUFS EN MEURETTE (EGGS POACHED IN RED WINE)

By Sheila Wilton
September 27, 2021
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There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner. INGREDIENTS 4 fresh eggs For … Continue Reading →

BURRATA WITH FENNEL AND ROAST RED PEPPERS, CAPERS AND ANCHOVIES

Burrata is very rich it oozes lactic sweetness, and is brilliant against strong flavours such as sweet peppers and salty capers. The fennel gives the dish a hint of aniseed … Continue Reading →

POTATO AND CELERIAC DAUPHINOISE

Celeriac adds a nutty tone to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast. and any left overs blitz with chicken stock to … Continue Reading →

CHORIZO AND PARSLEY SCOTCH EGGS

Soft egg, a garlicky, herb-flecked chorizo blanket and a golden crispy crumb – this makes an epic picnic snack. INGREDIENTS 6 medium eggs 200g good-quality pork sausages, skinned 200g good-quality … Continue Reading →

CHEESE SAVOURIES

By Sheila Wilton
April 11, 2021
6 Comments

This recipe is courtesy of Delia Smith and is an absolute winner to serve with drinks. I’ve never been keen on fiddly canapes, but, these are so simple and … Continue Reading →

HALLOUMI WITH BEETROOT AND LIME

Halloumi, a cheese from Cyprus traditionally made from goat’s and sheep’s milk, is an excellent alternative to meat as it retains its texture when cooked and remains deliciously firm. We … 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.