Cheese and Eggs Archives : Page 5 of 8 : Ooh La Loire

WHOLE EGGS IN COCONUT MASALA

By Sheila Wilton
January 31, 2021
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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 →

CHEESEY SHORT CRUST PASTRY

By Sheila Wilton
January 26, 2021
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A delicious and fool proof parmesan Cheese shortcrust pastry that never leaves a soggy bottom. Cheese pastry is perfect for quiche, cheese & onion pie, any sort of savoury … Continue Reading →

CRUSHED POTATOES WITH CHEESE La Truffade

By Sheila Wilton
January 5, 2021
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It’s a cross between ALIGOT and TARTAFLATTE. Tasty and very much a comfort food. It is a gooey cheesy potato that is delicious as it is, or you can … Continue Reading →

RED PEPPERS, CANNELLINI BEANS WITH BURRATA

By Sheila Wilton
December 14, 2020
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This is a store cupboard recipe. Invariably we have cans of haricot beans and jars of toasted red peppers in the larder. It ticked all the boxes and it … Continue Reading →

CROQUE MONSIEUR

By Sheila Wilton
December 9, 2020
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The croque monsieur is a French classic bringing cheese on toast to heady new hights. You will relish every mouthful. It should be rich, substantial and salty, so you will … 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 →

EGGS IN TOMATO SAUCE

By Sheila Wilton
November 12, 2020
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Ribbons of omelette tossed in a spicy tomato sauce. Simple, light, and the sauce certainly packs a punch. INGREDIENTS Serves 4 6 tablespoons olive oil 1 garlic clove, crushed 800g … Continue Reading →

EGGS IN PURGATORY

By Sheila Wilton
November 3, 2020
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Known as HANGOVER EGGS. You don’t actually need to have a hangover to enjoy this for breakfast, brunch or in fact anytime of day. We often have it for dinner … 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.