Ooh La Loire : Page 51 of 97 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

SALMON FISHCAKES

By Sheila Wilton
February 3, 2021
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This salmon fish cake recipe has the perfect mix of a fluffy middle and crispy bread crumbed exterior, and is further enhanced by serving them with an Anchovy and … Continue Reading →

WHOLE EGGS IN COCONUT MASALA

By Sheila Wilton
January 31, 2021
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This is a nice, simple, coconut masala made with whole eggs that are quickly fried before being finished off in the curry. INGREDIENTS 3 tablespoons mustard oil or vegetable … Continue Reading →

STIFADO Rabbit Stew

By Sheila Wilton
January 31, 2021
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There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a … Continue Reading →

TOM KHA …SPICY THAI COCONUT CHICKEN SOUP

By Sheila Wilton
January 28, 2021
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This tom kha soup recipe is perfect. Rich and creamy yet tangy and salty. It is filling but light and bursting with flavor. The Coconut milk tames the heat and … Continue Reading →

CHEESEY SHORT CRUST PASTRY

By Sheila Wilton
January 26, 2021
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A delicious and fool proof parmesan Cheese shortcrust pastry that never leaves a soggy bottom. Cheese pastry is perfect for quiche, cheese & onion pie, any sort of savoury … Continue Reading →

FISH STEW WITH GARLIC CROUTONS

By Sheila Wilton
January 18, 2021
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This fish stew recipe is quite simple, but the balance of flavors is truly incredible. Similar to the classic French Bouillabaisse. Onions and garlic are the back drop with … Continue Reading →

KALONJI JHINGA

By Sheila Wilton
January 14, 2021
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KALONJI JHINGAI Is an Indian dish for spicy tiger prawns and can be served as a starter or even as a canapé. INGREDIENTS 12 jumbo tiger prawns, heads removed, peeled … Continue Reading →

SALMON EN CROÙTE

By Sheila Wilton
January 12, 2021
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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 →

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.