Ooh La Loire : Page 3 of 92 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

BRAISED PORK CHEEKS

By Sheila Wilton
November 25, 2024
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Melt-in-your-mouth braised pork cheeks in a rich and flavourful sauce made with beer. This fantastic recipe transforms an inexpensive cut of pork into a true delicacy. INGREDIENTS Serves 5 … Continue Reading →

ROASTED GARLIC AND PARMESAN CREAMED POTATOES

By Sheila Wilton
November 23, 2024
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Enjoy these delicious garlic Parmesan creamed potatoes. They’re made with roasted garlic for a delightful, delicious twist. They have a rich, buttery taste with a hint of sweet, and a … Continue Reading →

CREAMY PAPRIKA PRAWNS

By Sheila Wilton
November 18, 2024
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This one-pot creamy paprika prawn recipe features succulent prawns cooked in a rich, garlicky sauce, that’s bursting with flavour. Serve over rice or pasta, or pair with crusty bread … Continue Reading →

SHAWARMA MEATLOAF WITH CARAMELIZED ONIONS

By Sheila Wilton
November 11, 2024
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This Shawarma meatloaf from Yotem Ottolenghi is a departure from the normal meatloaf you are accustomed to . A whole load of aromatic Shawarma spices and herbs such as … Continue Reading →

BUTTERNUT SQUASH SOUP

By Sheila Wilton
November 10, 2024
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Make this silky butternut squash soup for a satisfying veggie lunch. It’s simple to whip up and only needs a handful of ingredients. Finish with toasted seeds and a swirl … Continue Reading →

CHICKEN FRICASSEE

By Sheila Wilton
October 28, 2024
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Fricassée comes from the French words frire (to fry) and casser (to break into pieces). Sometimes, chicken fricassée is called poulet á la crème, a similar creamy chicken dish. Both … Continue Reading →

VEGETARIAN SHEPHERDS PIE

By Sheila Wilton
October 21, 2024
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This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. to make it a hearty vegetarian dinner. INGREDEINTS 2 tablespoons olive oil 2 red onions, finely … Continue Reading →

SAUSAGE MEATBALLS with CARAMELISED PEPPERS

By Sheila Wilton
October 18, 2024
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This recipe is packed with flavour and using sausage meat instead of mincemeat means extra flavour, and you can use whatever sausages you like. INGREDIENTS Serves 4 2 tablespoons … 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.