Ooh La Loire : Page 11 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

EASY, ONE CRUST PIE

This way of making a pie is very easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can … Continue Reading →

LIVER WITH ONIONS WITH A MASALA SAUCE

Liver is one of my favourite cuts. Lambs liver sautéed in butter, cut up in slices, on a bed of caramelized onions and a marsala wine sauce. One word: Delicious. … Continue Reading →

GHELYEH MAHI (COD IN TAMARIND, CORIANDER AND FENUGRRK SAUCE)

A delicious way to add spice to Cod. The sauce combines turmeric, cayenne, tamarind, coriander and fenugreek and when poured over the cod. It is an explosion of flavours INGREDIENTS … Continue Reading →

KERALAN PANDI (PORK CURRY)

With bold flavours and fragrant spices. This delicious yet easy pork curry recipe is as tasty as it looks. Tender strips of pork loin, flavoured with fennel, turmeric and coconut … Continue Reading →

PATATAS BRAVA

Whether you’re in Madrid or Paris, you’ll have to look really hard to find a tapas bar that doesn’t serve some version of these potatoes. They’re beautifully fried simply … Continue Reading →

CHICKEN SCHNETZEL

Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy to make this tasty German-inspired dish. It’s an easy dinner everyone will love INGREDIENTS Serves 4 680g … Continue Reading →

FRESH BERRIES IN ORANGE AND CARAMEL SYRUP

Caramel and oranges might seem like an unusual combination, but together, the flavours sing. INGREDIENTS Serves 4-6 500g mixed berries: Strawberries, Raspberries, Blueberries, Blackberries 250ml Freshly squeezed orange juice … Continue Reading →

CRISPY FRIED BREADED SARDINES WITH A CAPER MAYONNAISE

Fresh sardines are delicious served with lemon wedges as they do in Venice, but this sunshine recipe teams well with the caper mayonnaise. These sardines are delicious served warm, … 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.