Ooh La Loire : Page 18 of 92 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

ZA’ATAR,PAPRIKA, and GARLIC CHICKEN

By Sheila Wilton
March 13, 2023
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Quick and easy traybakes are the way forward. I love the ease of throwing a load of ingredients into a roasting tin and just popping it in the oven, especially … Continue Reading →

CHORIZO, POTATO, SWEETCORN, TOMATO AND ONION TRAYBAKE

By Sheila Wilton
March 13, 2023
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This quick and simple Spanish Chorizo Tray Bake with Potatoes is super easy but big on flavour. Chorizo and smoky paprika make for a delicious meal. The best bit … Continue Reading →

MEATBALL AND MUSHROOM STROGANOFF

This is a really tasty version of the classic stroganoff. Boast tender meatballs, caramelized onions, and toasty mushrooms hanging out in a succulent cream paprika gravy. Enjoy it served … Continue Reading →

LAMB CHOPS WITH YOGHURT AND FENUGREEK

By Sheila Wilton
February 27, 2023
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Lamb is our favourite meat, and chops are a particular favourite, and this marinade ticks all the boxes. As Sabrina Gayour says “If you don’t have time … Continue Reading →

MOTHER POULARD OMELETTE

By Sheila Wilton
February 27, 2023
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The mother Poulard omelette is a traditional culinary specialty emblematic of Norman cuisine served in her restraunt in Mont-Saint-Michel. It based on a souffle omelette with fresh eggs and salted … Continue Reading →

SAUTEED COURGETTES WITH MINT

By Sheila Wilton
February 27, 2023
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4 tablespoons Olive Oil 2 large courgettes very thinly sliced 1 tablespoon red wine vinegar 5 sprigs of mint Salt and Black pepper METHOD Heat a large frying pan … Continue Reading →

KEBDA MCHERMLA (Lambs Liver tagine))

By Sheila Wilton
February 13, 2023
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The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions. Serve on a bed of mashed potatoes (Puré de Batata) Perfect match INGREDIENTS Serves … Continue Reading →

CODA ALLA VACCINARA (Oxtail Braised With Celery)

By Sheila Wilton
February 4, 2023
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Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … 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.