Cheese and Eggs Archives : Page 4 of 8 : Ooh La Loire

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 →

SIGARA BOREK (cigar shaped pastries)

By Sheila Wilton
March 11, 2021
No Comments

These are lovely as the tangy flavour of the feta works really well with the cool freshness of the mint, all encased in the lovely crisp pastry. Makes approximately … Continue Reading →

KIMCHI OMLETTE WITH SRIRACHA SYRUP

Forget the French, Spanish, this kimchi omelette is our favourite way to eat eggs. Spicy, crunchy, and easy to make, Kimchi Omelette is a Korean staple. Delicious and healthy … Continue Reading →

WELSH RAREBIT MUFFINS

Welsh Rarebit Muffins. Something that is right up Sheila’s alley. If you love cheese and savory and delicious, these muffins are perfect. She cooked them for the St David’s day … Continue Reading →

WHOLE EGGS IN COCONUT MASALA

By Sheila Wilton
January 31, 2021
No Comments

This is a nice, simple, coconut masala made with whole eggs that are quickly fried before being finished off in the curry. INGREDIENTS 3 tablespoons mustard oil or vegetable … 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.