Ooh La Loire : Page 55 of 97 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

ROAST LANGOUSTINE WITH PERNOD MAYONNAISE

By Sheila Wilton
November 22, 2020
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The best way to serve Langoustines, just as they are, with just a bowl of Pernod Mayonnaise. Quick and easy. You’ll spend more time heating the oven to temperature, … Continue Reading →

SOY BRAISED CHICKEN

By Sheila Wilton
November 18, 2020
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I’d like to call this Asian comfort food. In her opening paragraph Mandy Yin says “I challenge you to find an easier dish to prepare”. She is right the ingredient … Continue Reading →

MEATLOAF WITH PICKLED ONION RINGS

By Sheila Wilton
November 16, 2020
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INGREDIENTS Serves 6 600g minced beef6 600g minced Pork 100g minced bacon 3 Garlic cloves crushed 1 tablespoon salt 2 teaspoons fennel seeds 2 teaspoons chilli flakes 50g butter 3 … Continue Reading →

VEGETABLE ENCHILADAS

By Sheila Wilton
November 16, 2020
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Amazing Vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade tomato sauce, and melted cheese. Finger licking good. INGREDIENTS. Serves 4 (2 enchiladas each) 500ml … Continue Reading →

SPICY ROAST TOMATO SAUCE

By Sheila Wilton
November 16, 2020
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This spicy sauce tomato sauce gets its flavour from the herbs and from the simple way the tomatoes and chillies are roasted. For a milder sauce cut down on … Continue Reading →

STEAMED MUSSELS WITH YELLOW KROEUNG AND COCONUT MILK

By Sheila Wilton
November 14, 2020
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Lots of coconut milk and a homemade curry paste, very aromatic. I loved it! One of the best far eastern sauces I’ve had in some time. Spicy with ginger and … Continue Reading →

EGGS IN TOMATO SAUCE

By Sheila Wilton
November 12, 2020
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Ribbons of omelette tossed in a spicy tomato sauce. Simple, light, and the sauce certainly packs a punch. INGREDIENTS Serves 4 6 tablespoons olive oil 1 garlic clove, crushed 800g … Continue Reading →

SRI LANKAN BEETROOT CURRY

By Sheila Wilton
November 11, 2020
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I decided to make another Sri-Lankan Beetroot Curry unusually this one by Rick Stein does not contain coconut milk. It is almost a stir fry, and it is spicier … 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.