Ooh La Loire : Page 79 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

CHOUCROUTE GARNIE à l’ALSACIENNE

By Sheila Wilton
December 9, 2017
5 Comments

Choucroute garnie (dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats, and Charcuterie It’s a combo we all know and love, but … Continue Reading →

TARTIFLETTE

By Sheila Wilton
November 27, 2017
No Comments

We love Cheese, and of course so do the French. In the Haute-Savoie (a sking region on the French Swiss border) they have taken cheese that little bit further, can … Continue Reading →

INDIAN COOKING.

By Sheila Wilton
November 24, 2017
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Grandparents, and even parents referred to anything that remotely strayed away from good old fashioned “meat and three veg” as “foreign muck!” Imagine in 1960’s serving up a Vesta … Continue Reading →

BLACK EYED BEANS AND MUSHROOMS

By Sheila Wilton
November 24, 2017
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Another excellent recipe from Madhur Jaffrey’s Indian Cookery. Serve on its own with naan bread and a salad or as a side dish. It is time consuming or use tinned … Continue Reading →

SANDWICHES!

By Sheila Wilton
November 23, 2017
2 Comments

What could be more versatile, comforting , tasty, nourishing, convenient and occasionall economical? My earliest sandwich takes me back to school day trips to places like Chester Zoo and Grimsby … Continue Reading →

VEGETABLE SAMOSAS

By Sheila Wilton
November 23, 2017
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Samosas make an excellent appetizer. Serve with a spicy mango pickle, a mint cucumber dip, or spicy carrot salad Tasty so very tasty Makes 16 Samosas INGREDIENTS for the pastry … Continue Reading →

GUJERATI GAJAR KA. CARROT SALAD

By Sheila Wilton
November 23, 2017
No Comments

This easy, lightly spiced salad is perfect with any Indian dishes, or for that matter any dish. INGREDIENTS 350 of carrots, trimmed, peeled, and coarsely grated 1/4 teaspoon salt … Continue Reading →

PORK VINDALOO

By Sheila Wilton
November 23, 2017
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This version of Pork Vindaloo is aromatic and spicy. It is a dish with its Portuguese origins suggests that the meat is cooked in vinegar and is usually served hot, but … 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.