Salad Archives : Page 2 of 4 : Ooh La Loire

GRIDDLED COURGETTE SALAD

This is quite an unusual salad and terribly simple to make. It’s great because it’s a nice little side dish that will go with things like , cured meats, … Continue Reading →

ROAST TOMATOES FENNEL AND CHICKPEAS WITH PRESERVED LEMONS

This is a definitive winner. From Diana Henry’s book “How to eat a peach “. Full flavours, a good spicy hit. I had to drink up the juices with a spoon. … Continue Reading →

SIMPLE KOREAN CUCMUMBER SALAD Oi Muchim

An easy Korean cucumber side dish that’s spicy, slightly sweet and tangy! It’ll be an excellent complement to any of your main dishes. Sheila served it with the BRAISED … Continue Reading →

HALLOUMI WITH BEETROOT AND LIME

Halloumi, a cheese from Cyprus traditionally made from goat’s and sheep’s milk, is an excellent alternative to meat as it retains its texture when cooked and remains deliciously firm. We … Continue Reading →

TURKISH WHITE BEAN SALAD (Piyaz)

By Sheila Wilton
September 17, 2020
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Turkish white bean salad. Another store cupboard menu. So simple: Beans, red onions, parsley, but it was the dressing, using tahini which was a taste bud revelation. INGREDIENTS Serves 4 … Continue Reading →

SALAD OLIVIEH

By Sheila Wilton
September 17, 2020
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One of the most popular salads in Iran, Salad Olivieh is believed to have taken its influence from Russia and the salade russe, With Chicken, eggs, and cucumber added. … Continue Reading →

MELON CUCUMBER, AND TOMATO SALAD WITH FETA

By Sheila Wilton
September 8, 2020
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A light summer salad by Rick Stein – melon (charentais) tomato, cucumber and feta cheese. The dressing was tangy, and instead of the fresh mint (I’m finding this too bitter … Continue Reading →

TOMATO SALAD WITH THAI DRESSING

By Sheila Wilton
August 13, 2020
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This easy and tasty dressing makes a refreshing change to the usual french style vinegarette. Ingredients serves 4 1 kg Tomatoes thickly sliced 6 – 8 mint leaves Sea … 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.