Ooh La Loire : Page 27 of 91 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

PUMPKIN AND GINGER JAM

By Sheila Wilton
February 2, 2022
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Pumpkin & Ginger Jam tastes more like marmalade than jam due to the crystallised ginger and lemon but there is also the subtle sweetness. Sweet and spicy, and delicious. … Continue Reading →

SPICED PUMPKIN CHUTNEY

By Sheila Wilton
February 2, 2022
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The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, spices, sugar and vinegar. This chutney is rich, thick … Continue Reading →

CULLEN SKINK

By Sheila Wilton
January 31, 2022
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Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town … Continue Reading →

PUMKIN SPICE MIX

By Sheila Wilton
January 29, 2022
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It’s pumpkin season. I love everything pumpkin! This spice mix is so easy. INGREDIENTS 3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg 1 ½ teaspoons ground allspice … Continue Reading →

ONION PUREE

By Sheila Wilton
January 24, 2022
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And an onion puree a recipe recommended by Nigel. It was a Revelation: creamy and silky with a very delicate flavour. INGREDIENTS 1 tablespoon Olive Oil 1 k white onions … Continue Reading →

POMMES DE TERRE SARLADAISES

By Sheila Wilton
January 24, 2022
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Pommes de Terre Sarladaises is an iconic French potato dish made of only three ingredients: potatoes, garlic, and fat. They are an absolute treat, with the nutty, velvety richness of … Continue Reading →

CHICKEN WRAPS INSPIRED BY THE FLAVOURS OF PALESTINIAN MUSAKHAN

By Sheila Wilton
January 21, 2022
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Musakhan is a classic Palestinian chicken dish, with a wonderful combination of tart sumac and gently sweet onions. This sumac chicken is easy to prepare, comforting and delicious! INGREDIENTS … Continue Reading →

BERBERE SPICED CHICKEN CARROTS AND CHICKPEAS,

By Sheila Wilton
January 17, 2022
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Berbere is an Ethiopian spice blend with a fair kick, (so, use less if you don’t like heat). This is a complete meal in a tray, but you … 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.