Recipes Archives : Page 66 of 77 : Ooh La Loire

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 →

PERFECT PIZZA DOUGH

By Sheila Wilton
November 1, 2018
No Comments

I like pizza with only a few simple toppings (three or four at most), so the dough can shine, and this recipe certainly does just that…. and so easy. Don’t … Continue Reading →

HASSELBACK FONDANT POTATOES

By Sheila Wilton
October 28, 2018
No Comments

The trademark dish of the Hasselbacken hotel in Sweden, these Swedish-style roast potatoes, thinly sliced widthways but held together at the base, fan out like an accordion when … Continue Reading →

TART AU CITRON

By Sheila Wilton
October 28, 2018
No Comments

When it comes to lemon tart, keep it simple – this should be an elegant, rather than a fussy dish, with a silky, zingy filling encased in thin, delicate pastry, … Continue Reading →

DARK CHOCOLATE CARDAMON AND EXPRESSO MOUSSE CAKE

By Sheila Wilton
October 13, 2018
No Comments

Fabulously easy and tasting rather special, this chocolate cake is a real winner. I was a tad worried about the cardamom, but I shouldn’t have been as it set off … Continue Reading →

HASSELBACK POTATOES

By Sheila Wilton
October 13, 2018
No Comments

They may be more work than a dish of creamy mash, perhaps, but if you’re out to impress, hasselbacks are the perfect accompaniment to steak, roast chicken, meaty fish … Continue Reading →

BEEF WELLINGTON

By Sheila Wilton
October 3, 2018
No Comments

It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … 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.