Ooh La Loire : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

PROSCIUTTO WRAPPED PORK TENDERLOIN WITH GREEK LEMON POTATOES.

Prosciutto wrapped pork tenderloin: It’s one of those gem recipes that is so good and yet so easy. Wrap it, place on top of the Greek potatoes, cook it, sorted! … Continue Reading →

GREEK LEMON POTATOES.

Greek Lemon Potatoes are definitely a cut above the usual roasted potatoes! The unique thing about these Potatoes is that they are cooked in a heavily flavoured lemon garlic broth … Continue Reading →

DOLCELATTE TART WITH SAGE AND PINE NUTS

Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve it with a pear and leaf salad. INGREDIENTS Serves 4-6 320g ready-rolled shortcrust pastry Extra-virgin olive oil … Continue Reading →

STRAWBERRY CHEESECAKE

This Strawberry Cheesecake is a stunner! It is magically rich-yet-light, finished with a gorgeous strawberry topping that tastes as amazing as it looks. You’ll love the filling, it is creamy … Continue Reading →

SPRING VEGETABLES AND CANNELLINI BEANS

By Sheila Wilton
April 28, 2025
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Spring into action with a quickfire cheesy gratin with white beans and vegetables A molten, crunchy-topped gratin full of tender, verdant greens is sure to elicit a few “oohs” … Continue Reading →

ISCAS COM ELAS (Portuguese Marinated Liver)

By Sheila Wilton
April 14, 2025
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This is the most typical liver recipe in the Lisbon area. It’s very simple to make, the secret behind the amazing taste is the marinating process that should … Continue Reading →

PASTA WITH AUBERGINE, CHILLI AND LEMON.

By Sheila Wilton
April 14, 2025
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A big, delicious, melting mush of creamy, garlicky aubergine INGREDIENTS Serves 4 1 large or 2 medium aubergines 4-6 tablespoon extra-virgin olive oil Salt Dried red chilli flakes 1-2 garlic … Continue Reading →

SAUSAGE AND BEAN CASSEROLE

By Sheila Wilton
March 31, 2025
2 Comments

This is a simpliﬁed take on cassoulet, the famous French bean casserole. I keep the sausage but skip the conﬁt duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One … 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.