Ooh La Loire : Page 23 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

SPANISH CHICKEN WITH MORCILLA AND SHERRY

By Sheila Wilton
April 25, 2022
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A Dianne Henry recipe: Spanish supper. This is a classic Basque dish, and a tasty midweek meal. So easy to prepare, couldn’t find morcilla so used I used French … Continue Reading →

BEURRE BLANC

By Sheila Wilton
April 25, 2022
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Beurre blanc is a simple butter-based sauce that’s great with fish or seafood. It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast … Continue Reading →

ROAST LAMB WITH CAPER BUTTER

By Sheila Wilton
April 18, 2022
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Roast lamb is a classic Easter Sunday favourite, and the herb-and-garlic-spiked salt cure enhances the flavour of the lamb and makes for a juicy roast. INGREDIENTS 3 tablespoons salt 2 … Continue Reading →

ASPARAGUS SALAD WITH HARD-BOILED EGGS AND CREAMY DIJON DRESSING.

By Sheila Wilton
April 18, 2022
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This spring time asparagus salad has all of the makings of a perfect Easter day starter. INGREDIENTS Servings: 4 for the Salad 3 large eggs 2 bunches thick asparagus spears, … Continue Reading →

EASTER TRADITIONS IN FRANCE(Paques)

By Sheila Wilton
April 18, 2022
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Pâques: derives from the Latin “pascha”, meaning “Passover” In France children are told that church bells bring them their Easter eggs. In a sign of mourning, church bells fall silent … Continue Reading →

TRIPLE CHEESE HOT CROSS BUNS

By Sheila Wilton
April 10, 2022
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Take the basic spicy-sweet hot cross buns we all know and love, add three Cheeses, and what do you have? Probably the best hot cross bun spin-off of all time. … Continue Reading →

POTATO SALAD

This classic potato salad recipe is the perfect barbecue side dish. Baby potatoes have a naturally sweet flavour and creamy texture. Even better, they hold their shape better than cut-up … Continue Reading →

Béchamel sauce

By Sheila Wilton
March 24, 2022
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Béchamel sauce is one of the classic “mother sauces” of French cuisine This sauce is traditionally made from a white roux butter and flour and milk, with ground nutmeg … 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.