Ooh La Loire : Page 4 of 98 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

CRANBERRY ORANGE SHORTBREAD BISCUITS

By Sheila Wilton
November 6, 2025
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Cranberry Orange Shortbread Cookies — Buttery, zesty, and speckled with sweet-tart cranberries INGREDIENTS makes ~24 biscuits 225 g unsalted butter, softened 100 g caster sugar 250 g plain … Continue Reading →

A SIMPLE CASSOULET

By Sheila Wilton
November 3, 2025
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Being French, this rich, leguminous casserole passes as “a voluptuous monument to rustic tradition. In truth, however, it is both: soothingly starchy and deliciously savoury. Felicity Cloak’s take on … Continue Reading →

VEAL LIVER WITH MUSHROOM BACON AND ONIONS

By Sheila Wilton
October 27, 2025
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This Liver and onions recipe will turn liver haters into converts! The Best Liver Recipe is made with tender veal liver, caramelized onions, and salty bacon in a … Continue Reading →

HALLOUMI FATTEH

By Sheila Wilton
October 20, 2025
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This Persian blend of Cypriot Halloumi and the Arab recipe of Fatteh is an inspired idea of Sabrina Ghayour published in her book: “Persiana Everyday”. So delicious and so inspiring.The … Continue Reading →

BEEF AND QUINCE CASSEROLE

By Sheila Wilton
October 13, 2025
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Beef and quince casserole: It is incredibly easy but it is also wonderfully comforting and full of flavour. The sauce cooks down so that it is beautifully thick, but … Continue Reading →

HONEY AND GARLIC PORK TENDERLOIN

By Sheila Wilton
October 5, 2025
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Honey Garlic Sauce: A quick and easy pork fillet recipe. It’s made with juicy pork smothered in a sweet anIt’s made with juicy pork smothered in a sweet and savory … Continue Reading →

LIVER AND ONIONS

By Sheila Wilton
September 28, 2025
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This liver and onions recipe will delight liver lovers! A nostalgic thrifty dish that’s rich and nutritious. INGREDIENTS Olive oil for frying 2 Large onions thinly sliced 1 tablespoon … Continue Reading →

BURNT AUBERGINE WITH FETA AND HARISSA DRESSING

By Sheila Wilton
September 28, 2025
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This easy roasted aubergine with harissa and creamed Feta is very hands-off and is a virtually effortless vegetarian recipe. You can serve this as a main course with a … 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.