Skip to content
Ooh La Loire

Ooh La Loire

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

Primary menu

  • HOME
  • FOOD: MY THOUGHTS
  • HISTORY
  • MONKVALLEY MEMORIES
  • THE “TEAM”
  • RECIPES
    • Cheese and Eggs
    • drinks
    • Game
    • Grains and pulses
    • Chicken and Turkey
    • Beef
    • Fish and Shell Fish
    • Lamb
    • Offle
    • Pastry
    • Pies
    • Pork
    • Salad
    • Sauces.
    • Side dishes and Pickles
    • Vegetables
    • chocolate
  • RECETTES
    • Agneau
    • Boef
    • Legumes
    • Poulet
    • lapin
    • fromage
    • poisson
    • Porc
    • Céréales et légumineuses
    • Pâtisserie
    • Salade
    • fromage
  • STARTERS
  • MAINS
  • DESSERT
  • ASIAN DISHES
  • FRENCH CUISINE
  • INDIAN CUISINE
  • ITALIAN FOOD
  • MIDDLE EASTERN
  • FOOD GLOROUS FOOD
  • LOIRE VALLEY
  • CONTACT US
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 →

THE FOOD STARTS HERE

  • By Sheila Wilton
  • March 19, 2014
  • No Comments

What are my earliest recollections? Grandma Wilton introducing me to chips and ketchup when I was about 5. My first banana – I think after rationing had ended following the … Continue Reading →

WHERE DO I BEGIN

  • By Sheila Wilton
  • March 19, 2014
  • No Comments

Where do I start with this Blog? From the moment we moved to France? When I first became interested in food? To begin with I accept that this is nothing … Continue Reading →

Posts pagination

Previous Page 1 … Page 89 Page 90

Join the OohLaLoire community, and never miss out on news updates or recipes.

* = required field

we RECOMMEND


  • LE TASTING ROOM
    Le Tasting Room is a Loire wine tour company run by  Cathy & Nigel Henton, English wine professionals with 35 years experience of working in the wine trade both in France and the UK. Tours and tastings are run from their lovely countryside home in the Loire valley.

  • 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 .

  • Au coin du Fleuve

  • 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.

  • PAUL MARINA

Recent Posts

  • CREAMY PAPRIKA PRAWNS November 18, 2024
  • SHAWARMA MEATLOAF WITH CARAMELIZED ONIONS November 11, 2024
  • BUTTERNUT SQUASH SOUP November 10, 2024
  • CHICKEN FRICASSEE October 28, 2024
  • VEGETARIAN SHEPHERDS PIE October 21, 2024
  • SAUSAGE MEATBALLS with CARAMELISED PEPPERS October 18, 2024
  • GREEN TOMATO MARMALADE October 14, 2024
  • FIG CONSERVE October 7, 2024

Pages

  • CONTACT US
  • FOOD GLOROUS FOOD
  • HISTORY
  • LOIRE VALLEY
  • THE “TEAM”
  • Menu
Ooh La Loire Copyright © 2024 Ooh La Loire . All Rights Reserved.
Powered by: WordPress | Theme: Simple Catch