Ooh La Loire : Page 9 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

HETE BLUKSEM “HOT LIGHTNING” (new potatoes with apples, pears and bacon)

By Sheila Wilton
October 23, 2023
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This is a delicious vegetable dish on a cold winter evening. And who can resist such a name? We served it with The Danish Pork. INGREDIENTS Serves 4 1kg … Continue Reading →

STEGT FLÆSK (Danish roast pork)

By Sheila Wilton
October 23, 2023
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Roast pork and crackling with pickled prunes and sweet cucumber, and a traditional Dutch side featuring new potatoes, apples, pears and bacon. HETE BLUKSEM (HOT LIGHTNING) …..And who can … Continue Reading →

MARY BERRY’S GRANNYS GINGER GAKE

By Sheila Wilton
October 23, 2023
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This delicious cake is old-fashioned and so moreish. The cake is beautifully sticky and moist, but light in texture and not too dense. Rich, dark moist cake that keeps … Continue Reading →

BULLINADA (Catalan Fish Stew)

By Sheila Wilton
October 22, 2023
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Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes. It is like the bourride of the French Riviera and the gazpachuelo of … Continue Reading →

HARISSA VINEGAR CHICKEN WITH CHICORY

By Sheila Wilton
October 13, 2023
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Harissa vinegar chicken with chicory Chicken and vinegar is a timeless classic. As this recipe by Yotam Ottolenghi is proof. The addition of harissa takes it down a north … Continue Reading →

BAKED SAUSAGES, APPLES AND BLACKBERRIES WITH MUSTARD AND MAPLE SYRUP

By Sheila Wilton
September 25, 2023
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I love sausages so much, and this dish gives them a twist, sweet and juicy. A taste bud revelation. INGREDIENTS Serves 4 8 chunky sausages 2 tart apples halved … Continue Reading →

SHERRY BRAISED PORK CHEEKS

By Sheila Wilton
September 21, 2023
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Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it’s a great addition to a tapas spread. Pork cheeks are a … Continue Reading →

ROASTED BRINED CHICKEN

By Sheila Wilton
September 11, 2023
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This is a chicken brine that will yield the most succulent, juiciest roast chicken you will have ever tasted. Brining injects flavour and moisture you will be blown away … 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.