Vegetables Archives : Page 7 of 13 : Ooh La Loire

VIETNAMESE VEGETABLE Pho

By Sheila Wilton
January 7, 2021
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Traditionally, pho (phở pronounced “fuh”) is made with strips of beef, and the broth is flavored with fish sauce. One of the things I love about this pho is … Continue Reading →

STUFFED PEPPERS

By Sheila Wilton
January 7, 2021
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These peppers are a popular choice in monkvalley, and not always when we are in diet mode. Try them once, and you’ll be back for more. They are pretty blinking … Continue Reading →

RED PEPPERS, CANNELLINI BEANS WITH BURRATA

By Sheila Wilton
December 14, 2020
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This is a store cupboard recipe. Invariably we have cans of haricot beans and jars of toasted red peppers in the larder. It ticked all the boxes and it … Continue Reading →

AUBERGINE CAVIAR

By Sheila Wilton
November 30, 2020
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Aubergine Caviar Dip a staple of the French apero table. This is a creamy and incredibly flavorful dip made from roasted Aubergine, garlic, herbs and spices. It bears strong influences … Continue Reading →

PROVENÇAL VEGETABLE GRATIN

By Sheila Wilton
November 30, 2020
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This dish takes time but it tastes great.Similar to ratatouille, but baked in layers in a baking dish and finished with Parmesan cheese and rosemary, it becomes a tangy, … Continue Reading →

KIMCHI

By Sheila Wilton
November 27, 2020
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Kimchi is the cornerstone of Korean cuisine, it is served as a side dish. Kimchi is fermented pickled Chinese cabbage, garlic and spring onions), plus chilli, ginger and salt. It … Continue Reading →

VEGETABLE ENCHILADAS

By Sheila Wilton
November 16, 2020
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Amazing Vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade tomato sauce, and melted cheese. Finger licking good. INGREDIENTS. Serves 4 (2 enchiladas each) 500ml … Continue Reading →

SRI LANKAN BEETROOT CURRY

By Sheila Wilton
November 11, 2020
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I decided to make another Sri-Lankan Beetroot Curry unusually this one by Rick Stein does not contain coconut milk. It is almost a stir fry, and it is spicier … 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.