Cheese and Eggs Archives : Page 7 of 8 : Ooh La Loire

CREME BRULEE

By Sheila Wilton
April 11, 2019
No Comments

Never one for Gadgets but since getting a kitchen blow torch there is no stopping me and for me blow torch equals Créme Brulee. It is strange but for some … Continue Reading →

SPAGHETTI CARBONARA

By Sheila Wilton
February 24, 2019
No Comments

This recipe is one of our family favorites from Carluccio. No cream. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who … Continue Reading →

BEETROOT PIZZA WITH CHEDDAR

By Sheila Wilton
November 1, 2018
No Comments

It is the star of Italian cuisine, Pizza is certainly the most consumed specialty in France and in the world. A nice crispy base and just a few simple ingredients BLUE … Continue Reading →

PIZZA WITH NEW POTATOES ROSEMARY AND BLUE CHEESE

By Sheila Wilton
November 1, 2018
No Comments

I love pizza: with a good, thin, burnt-at-the-edges crust that seductively conspires to be both crisp and chewy at the same time. Spare me from those hefty, overloaded slabs favoured … Continue Reading →

LEEK and CHEESE TOASTIE

By Sheila Wilton
August 28, 2018
No Comments

This quick and easy meal is simply delicious. The thing that takes the most time is preparing the leeks. I would happily eat this as a main meal, on its … Continue Reading →

MACARONI CHEESE

By Sheila Wilton
August 22, 2018
No Comments

Macaroni cheese as always been a staple in our lives, we found it a tasty economical meal in our early days, and so it is to this day. Ingredients … Continue Reading →

COURGETTE AND HERB FILO PIE

Filo pastry pie stuffed with courgette, feta and cheddar! Smells good, and tastes good. Like so much of Greek food it tastes good at room temperature, and even cold next … Continue Reading →

BAKED WHOLE VACHERIN MONT DOR WITH POTATOES AND CORNICHIONS

By Sheila Wilton
February 15, 2018
No Comments

Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. Unfortunately they are only available in … 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.