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MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

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CHICKEN WITH CREME FRAICHE & VERMOUTH
CHICKEN WITH CREME FRAICHE & VERMOUTH:   This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
TUNA PASTA
TUNA PASTA: This tasty Tuna Pasta can be rustled up from tins and packets in the store cupboard. Quick and simple….and fairly healthy. I cooked it after we’d had friends round for an … Continue Reading →
CHICKPEA AND CHORIZO SALAD
CHICKPEA AND CHORIZO SALAD: This easy salad is packed full of strong flavours from the spicy hot peppery chorizo, and the red onions. With the chickpeas served on a bed of rocket. It makes … Continue Reading →
7 HOUR LAMB
7 HOUR LAMB: This slow-cooked lamb is succulent, juicy and the most delicious gravy. Serve leg of lamb with roast potatoes and a selection of vegetables, loads of bread to mop up the … Continue Reading →
ROASTED NEW GARLIC WITH CREAMED GOAT’S CHEESE
ROASTED NEW GARLIC WITH CREAMED GOAT’S CHEESE: Roast new Garlic with creamed Goats Cheese  A fabulous way of enjoying the first garlic of the year. So very tasty, just add bread. If you find some, do try … Continue Reading →
BAKED WHOLE VACHERIN MONT DOR WITH POTATOES AND CORNICHIONS
BAKED WHOLE VACHERIN MONT DOR WITH POTATOES AND CORNICHIONS:   Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. Unfortunately they are only available in … Continue Reading →
MASALA FISH CAKES
MASALA FISH CAKES: This delicious Fish Cake is another recipe taken form our new recipe book GUNPOWDER.  We served it with Burani Raita  which is a perfect accompaniment  and the crispy fried garlic … Continue Reading →
VEGETABLE SAMOSAS
VEGETABLE SAMOSAS: 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 →
GIGOT D’AGNEAU BOULANGERE
GIGOT D’AGNEAU BOULANGERE: A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter INGREDIENTS 2 kg leg of lamb 1 bulb of garlic bunch of fresh rosemary 1.5 kg … Continue Reading →
TUSCAN FRIES
TUSCAN FRIES:   I was interested to read recently a Nigella Lawson way of cooking chips. To begin with I was horrified to learn that she placed the prepared potatoes directly into … Continue Reading →
THAI CHICKEN THIGHS WITH COCONUT RICE
THAI CHICKEN THIGHS WITH COCONUT RICE:   Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-pan meal plenty of umami. Layering the pan with cabbage wedges allows them to catch every … Continue Reading →
ROASTED COD WITH PARMA HAM
ROASTED COD WITH PARMA HAM:   This roasted cod recipe couldn’t be easier to prepare and tastes really special. A lovely simple way to cook cod. Plenty of flavour from the sweet roasted veg and … Continue Reading →
PETITS POIS A LA FRANCAISE (Peas with lardons and onions)
PETITS POIS A LA FRANCAISE (Peas with lardons and onions):   This is a delicious recipe for peas done in the French style. Lovely and buttery. Peas brought to a new level. INGREDIENTS. Serves 4 60 g butter 1 head … Continue Reading →
MEATLOAF WITH PICKLED ONION RINGS
MEATLOAF WITH PICKLED ONION RINGS:   INGREDIENTS 600g minced beef 600g minced Pork 100g minced bacon 3 Garlic cloves crushed 1 tablespoon salt 2 teaspoons fennel seeds 2 teaspoons chilli flakes 50g butter 3 onions … Continue Reading →
SALMON EN CROÙTE
SALMON EN CROÙTE:   Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →

OXTAIL WITH MARJORAM AND AND MACKESON

  • By Sheila Wilton
  • October 20, 2016
  • No Comments

  I Quote Nigella Lawson: “There is something about the tender viscosity and deep, rich flavour of slow-cooked oxtail that makes it, for me, the dream stew. I know its … Continue Reading →

RUN RABBIT, RUN, RABBIT, RUN, RUN! RUN!

  • By Sheila Wilton
  • October 5, 2016
  • No Comments

I often wonder where my love of food came from. It is doubtful I inherited it from my parents. Although good simple food was enjoyed during my childhood there were … Continue Reading →

LAPIN AUX PRUNEAUX

  • By Sheila Wilton
  • October 5, 2016
  • No Comments

  This is a true taste of autumn, a big bowl of rich, dark, rabbit casserole. When buying your Rabbit, please make sure they have the liver and kidney. INGREDIENTS: … Continue Reading →

RABBIT WITH SAFFRON AND AROMATICS

  • By Sheila Wilton
  • October 5, 2016
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  A Rabbit dish from La Mancha in Spain. Highly spiced with cumin and Thyme and with the rich flavour of saffron. Delicious. Serves 4 INGREDIENTS 1 Kg of Rabbit … Continue Reading →

LAPIN A LA MOUTARDE

  • By Sheila Wilton
  • October 5, 2016
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  Rabbit as always been well thought of in France, because of the high quality. This is another of our favourite Rabbit recipes. This One from Normandy. INGREDIENTS 1kg of … Continue Reading →

LENTILLES-SAUCISSES à L’ANCIENNE.  (Lentil and Toulouse Sausage)

  • By Sheila Wilton
  • September 24, 2016
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This as become Sheilas sausage dish of choice. A healthier option then the creamed ( butter laden) mashed  potatoes. ….mm although! The recipe calls for Toulouse Sausage, but feel free … Continue Reading →

STEAK FRITES….miam, miam!

  • By Sheila Wilton
  • September 17, 2016
  • No Comments

    Weekends are special, even when you are retired! Moving to France was, and still is, an adventure in many ways. When we arrived here all those years ago … Continue Reading →

LETS GO TO THE MARKET

  • By Sheila Wilton
  • September 17, 2016
  • No Comments

Like many visitors to France, a walk around a French market is a great pleasure and is an essential part of an excellent holiday. Sheila and I have lived here … Continue Reading →

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