Side dishes and Pickles Archives : Page 5 of 7 : Ooh La Loire

BHUTAN RAITA

By Sheila Wilton
October 4, 2020
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Ingredients half teaspoon black salt half teaspoon red chilli powder 2 tablespoon rapeseed or olive oil 5 garlic cloves, finely chopped 2 tablespoon freshly chopped coriander 400g Greek yogurt Method … Continue Reading →

OVEN CHIPS with GREEK OREGANO and FETA

By Sheila Wilton
September 27, 2020
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This entrée from “Simple” – Oven chips with oregano & feta. So easy, deliciously garlicky and salty from the feta. I added a few baby carrots I found … 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 →

MIGNONETTE ( Shallot Vinaigrette )

Fresh Oysters with Mignonette (Shallot Vinaigrette) are truly one of life’s little luxuries. The contrast of creamy, briny oyster flesh with a tangy vinaigrette is a match made in culinary … Continue Reading →

MANGO CHUTNEY (SIMPLY THE BEST)

I love Indian pickles especially, Lime pickle, garlic pickle, and mixed pickle. I do find Mango Chutney a tad too sweet. So when Sheila suggested she would have a … Continue Reading →

PICKLED ONION RINGS

Pickling the onion, provides a slightly more interesting taste that cuts successfully through the rich batter, and also helps to break down the raw onion, allowing for an overall … Continue Reading →

CELERY MOSTARDO

By Sheila Wilton
April 18, 2020
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By This Celery Chutney is actually based on Italian mostarda or “mustard fruits”. This recipe uses the basic principle of cooking the main ingredient in a syrup and adding a … Continue Reading →

GRATIN DAIUPHINOIS

By Sheila Wilton
February 18, 2020
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This rich gratin of sliced potatoes and cream, named after royalty is a unabashedly decadent dish that makes an excellent partner to spring lamb … 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.