Pastry Archives : Page 2 of 4 : Ooh La Loire

SAUSAGE ROLLS

By Sheila Wilton
January 3, 2021
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Are sausage rolls the best party food ever, quintessentially English and the perfect snack for Christmas. INGREDIENTS A packet of Flaky Pastry For the filling: 225 g good quality … Continue Reading →

HAM AND MUSHROOM PIE

By Sheila Wilton
December 14, 2020
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Sheila is not good with pastry, so why this? she likes a challenge, to be sure, and any Tom Kerridge recipe is a challenge. Tom Kerridge’s Ham and mushroom pie … Continue Reading →

BACON AND SAUSAGE ROLLS

By Sheila Wilton
December 10, 2020
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Christmas is coming, and what says Christmas more then these Christmassy sausage-and bacon rolls. Served with Cranberry sauce. INGREDIENTS 320 g sheet of ready-rolled shortcrust pastry 2-3 teaspoon cranberry sauce, … Continue Reading →

TOMATO TART

By Sheila Wilton
August 8, 2020
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A simple tomato tart, another way to use up all those gorgeous tomatoes. I just thought “a tart” (as you do) and started to throw a few ideas around, … Continue Reading →

Lahmacun

By Sheila Wilton
August 1, 2020
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These spiced Turkish flatbreads are delicious stuffed with handfuls of fresh flat-leaf parsley and a squeeze of lemon juice. A spicy alternative to a Pizza Makes 8 Ingredients 350 g … Continue Reading →

CHEESE SCONES

I love scones. I love a great golden billow of a savoury scone, topped with a delicious “glob” of toasted cheese, and with a sprinkling of Cayenne pepper, job done. … Continue Reading →

ONION TART

By Sheila Wilton
April 29, 2020
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Described by chef Simon Hopkinson as “a classic among-st tarts”, this deliciously sweet recipe from Alsace-Lorraine is somewhere between a quiche and flammkuchen. The pastry method is a bit … Continue Reading →

QUICHE LORRAINE

By Sheila Wilton
April 29, 2020
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Another classic French pastry which has been “overused” by mass production: however imaginative the filling. Any resemblance to the Quiche Lorraine is purely accidental. Only a home cooked one, can … 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.