Ooh La Loire : Page 5 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

Crema Catalana

Crema Catalana, a Spanish custard flavored with citrus and cinnamon and finished with caramelized sugar, is a lighter and easier version of crème brûlée. Make this gluten-free dessert to … Continue Reading →

EASY CARAMILSED APPLES

Serve this 10-minute pudding with ice cream, custard or just as they are with maybe a dash of extra maple syrup! INGREDIENTS Knob of butter 3 firm apples, such … Continue Reading →

LIVER AND BACON WITH ONION GRAVY

A nostalgic thrifty dish that’s rich and nutritious – serve the gravy drizzled over fluffy mashed potato INGREDIENTS Serves 4 450g lambs’ or calves’ liver, sliced 4 teaspoons plain flour … Continue Reading →

MEATLOAF Extra tasty

This Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It oozes with flavour, moist and tender, and yet does not crumble apart … Continue Reading →

DOMATESLI KIYMALI FIRIN MAKARNASI (TOMATOE BEEF MINCE CYPRIOT PASTA BAKE)

A Cypriot Pasta Bake, which everyone makes a little differently, but this recipe is delicious because of the addition of the Halloumi and mint into the béchamel. The spicing, … Continue Reading →

TOAD IN THE HOLE

The great British classic! Sausages nestled in a giant Yorkshire pudding, in all its puffed up glory, with delightfully crispy edges. The trick for stability is a dab of mayonnaise, … Continue Reading →

FETA, BASIL AND STRAWBERRY CHEESECAKE CUPS

These mini no-bake cheesecake cups are super easy to whip up and assemble. They’re irresistibly creamy, rich and topped with fresh strawberries. No oven required. This dessert is perfect … Continue Reading →

CHICKEN LEGS STUFFED WITH MUSHROOMS AND CHEESE

These juicy chicken breasts are stuffed with garlicky mushrooms, and a sauce of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken … 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.