DESSERT Archives : Page 4 of 7 : Ooh La Loire

HOT CROSS BUNS

Hot cross buns like Mince Pies are festive foods, and they deserve to be treated as such. Special. A rich, golden dough, heavy with spice and sweet with dried … Continue Reading →

POACHED PEARS IN WHITE WINE WITH CARDAMOM

By Sheila Wilton
March 11, 2021
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A light, easy to make and beautiful poached pears with white wine. A perfect finish to our Middle Eastern themed meal. INGREDIENTS 500 ml dry white wine 1½ tablespoons lemon … Continue Reading →

Bara brith (literally “mottled bread”) No Welsh afternoon tea would ever be complete without this delicious fruity tea bread would ever be complete without this delicious fruity tea brea … Continue Reading →

BROICHE PERDU AU CARAMEL BEURRE SALÉ

By Sheila Wilton
February 17, 2021
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Pain perdu means ‘lost bread,’ but this dish finds its way to my stomach quite easily. I’ve topped it with salted caramel. I’ve given the recipe, but you could always … Continue Reading →

NIFLETTES

By Sheila Wilton
November 2, 2020
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Niflette was a pastry distributed to orphans? In Latin, it means “do not weep” and is traditionally made at the time of All Saints. They remind me of Pastéis de … Continue Reading →

APPLE CHARLOTTE

By Sheila Wilton
October 30, 2020
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I read a Guardian article by Felicity Cloake (who I follow avidly) How to make the Perfect Apple Charlotte – so that’s the dessert of (my) choice. I … Continue Reading →

CREMET D’ANJOU

By Sheila Wilton
October 12, 2020
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A traditional French dessert from the Loire Valley region. Sheila used Coeur â la Crème hearts that she lines with damp muslin. Cathy suggested you can use old yoghurt … Continue Reading →

BLACKCURRANT FRAGIPANE TART

By Sheila Wilton
August 31, 2020
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At once sweet and piercingly tart, blackcurrants are the most lovable of summer fruits, here paired with ground almonds in a tasty tart. Fudgy inside and the blackcurrants burst and … 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.

Category: DESSERT