MAINS Archives : Page 38 of 45 : Ooh La Loire

CHRISTMAS DINNER ROAST LOIN OF PORK

By Sheila Wilton
December 17, 2018
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This is so easy. No fuss way of cooking Pork. No stuffing or rolling. This can just be thrown into the oven and left to cook. The “trimmings” are served … Continue Reading →

CHRISTMAS DINNER GOOSE STUFFED WITH PUREED POTATOES.

By Sheila Wilton
December 14, 2018
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I first read this recipe in Simon Hopkinson book Gammon and Spinach and we immediately fell in love with it. Sot his year if you are looking to ring … Continue Reading →

CHRISTMAS DINNER……. TURKEY THE NIGELLA WAY

By Sheila Wilton
December 12, 2018
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Picture this! It’s Christmas Eve and we are spending Christmas with our dear friends Sally & John Plummer and their beautiful daughters, Lizzie and Helen. After the drive from London … Continue Reading →

SHEPHERD’S PIE

By Sheila Wilton
November 8, 2018
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While Shepherd’s Pie is traditionally made with lamb, beef is just as tasty in this recipe, and I do believe that browning the mince first does add more flavour. … Continue Reading →

GLAZED STICKY RIBS

By Sheila Wilton
November 4, 2018
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Strictly speaking this is Barbecued sticky ribs but why not enjoy them all year round and cook them in the oven. They are delicious, but you will need … Continue Reading →

FILO TART WITH MEDITERRANEAN VEGETABLES AND GOATS CHEESE

By Sheila Wilton
November 4, 2018
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We are always on the look out for some new and interesting recipes, especially using vegetables. Ingredients 1 large red onion cut into wedges 1 courgette cut into 2 … Continue Reading →

BEETROOT PIZZA WITH CHEDDAR

By Sheila Wilton
November 1, 2018
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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
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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 →

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.