Ooh La Loire : Page 31 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

TURKEY AND MIXED BEAN CASSOULET

By Sheila Wilton
October 10, 2021
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Enjoy dinner tonight with this French classic cassoulet, with a twist. Turkey instead of the usual pork and sausage. It’s healthier and makes for a delicious meal. INGREDIENTS 450g … Continue Reading →

STEAMED MUSSELS WITH LEMONGRASS

By Sheila Wilton
October 10, 2021
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This fragrant mussel recipe using ginger and lemongrass, creates a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel … Continue Reading →

OEUFS EN MEURETTE (EGGS POACHED IN RED WINE)

By Sheila Wilton
September 27, 2021
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There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner. INGREDIENTS 4 fresh eggs For … Continue Reading →

QUENELLE DE LYONNAIS

By Sheila Wilton
September 27, 2021
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The mouth-watering, refined quenelle de Lyonnais is one of the culinary jewels of the Rhône-Alpes region. This subtle mousse is traditionally made with pike but Sheila used Prawns and I … Continue Reading →

SEAFOOD GRATIN

By Sheila Wilton
September 14, 2021
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Apparently according to Rick Stein in his introduction: This dish comes from a restaurant in Dieppe called Le Newhaven. I wonder if there are any restaurants called Le Dieppe … Continue Reading →

BROAD BEANS, LARDONS AND SUN DRIED TOMATOES

By Sheila Wilton
September 5, 2021
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This salad salty, crispy lardons, sweet broad beans and rich tomatoes…a perfect melody of flavours and textures. INGREDIENTS 200g frozen broad beans 100g lardons 1 tablespoon Oliver oil 1 red … Continue Reading →

ROAST DUCK LEGS WITH PLUM SAUCE

By Sheila Wilton
September 5, 2021
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An elegant and tasty plum sauce sets off roasted duck legs to perfection. makes for a stylish main course for a special occasion. INGREDIENTS serves 4 For the plums 1.2 … Continue Reading →

GREEN TOMATO PICKLE

By Sheila Wilton
August 26, 2021
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Most of us turn to preparing jars upon jars of green tomato chutney. Sheila makes a mean one following Delia Smiths recipe. But I yearn for something different. I tried … 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.