Ooh La Loire : Page 82 of 92 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

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
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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 →

MUSSELS WITH CHORIZO IN A TOMATO SAUCE

By Sheila Wilton
November 21, 2017
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This is one of our three favourite ways of cooking Moules, it is delicious and so easy to prepare. Sweet, plump mussels are steamed in a sauce made with … Continue Reading →

MEXICAN SLOW COOKED PORK CHEEKS WITH CHIPOTLE

This is one of our favorite pork dish, we have made it many times, but, due to the strength (or not) of the chillies it is different every time, but … Continue Reading →

FISH PIE

By Sheila Wilton
April 17, 2017
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This is as simple recipe for fish pie you can find, if the fish is good, then there is no better fish dish in the world. It is a … Continue Reading →

PIE IN IN THE SKY

By Sheila Wilton
April 10, 2017
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At long last, I turn my food thoughts to pies. Savory. The classic English pie. MEAT AND POTATO PIE. What’s not to like. My Mum made one, Muriel made one, … Continue Reading →

CHICK CHICK CHICKEN LAY A LITTLE EGG FOR ME

Which came first the chicken or the egg? That is the question. The answer ? Perhaps a never ending discussion. There is something that chicken and egg do … 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.