Tagged with "food and wine"
Recipes from Le Tasting Room’s kitchen – cheesey leek & bean pie
Flaky pastry with a rich, cheesey, bean, leek and thyme filling. Comfort food for a winter’s day.
Recipes from Le Tasting Room’s kitchen – spinach and chickpea vegan pasties
A super easy vegan recipe for a delicious pasty filled with spinach and chickpeas. Ideal for a light lunch.
Wines for Thanksgiving – whites
What white wines go with a traditional Thanksgiving dinner?
What’s on the cheeseboard this week? Claousou
This is a cheese you’re unlikely to find outside France. Claousou is a brebis (sheep’s cheese) that comes from Occitanie.
The International Pepper Festival – Terre Exotique
If you’re a foodie then you’ll find it as hard as I do to drive past Terre Exotique in Rochecorbon, one of the Vouvray villages close to Tours.
A little story about blind tasting
Blind tasting. It’s frustrating, fun and challenging in equal measure.
Recipes from Le Tasting Room’s kitchen – plum & almond tart
The French are very keen on frangipane (an almond cream) but I always think of it as the mixture that goes into English Bakewell tart.
What’s on the cheeseboard this week? Soumaintrain
We’re particularly fond of soft cheeses. The smellier the better for us. Soumaintrain certainly ticks all the boxes.
Recipes from Le Tasting Room’s kitchen – roasted cherry tomatoes with a chickpea cream on sourdough
The basil is going great guns in the garden so it’s time to drum up a few recipes that need a goodly amount of this fresh, fragrant herb that perks up any summer dish.
What’s on the cheese board this week? Lou Claousou
Well, here’s an unusual cheese for you. Lou Claousou – a raw sheep’s milk cheese from the Occitanie region in the south of France.
Vineyard update 2021 – flowering in the vines
Vines here in the Loire are now in full flower. As you pass the vineyards and the wind is blowing in the right direction you can smell the delicate scent.
What’s on the cheese board this week? Mothais sur feuille
Mothais sur feuille is one of our favourite goat’s cheeses and it makes a regular appearance on our cheese board.