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MONKVALLEY: Food, memories and life in the Loire Valley: France

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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 CORNICHIONS
BAKED WHOLE VACHERIN MONT DOR WITH 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. This economical recipe is a delight for … Continue Reading →
MASALA FISH CAKES
MASALA FISH CAKES: This delicious Fish Cake is another recipe taken from  GUNPOWDER.  We served it with Burani Raita  which is a perfect accompaniment  and the crispy fried garlic is a perfect foil … 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 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 →
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 →

SHOPPING IN FRANCE

  • By Sheila Wilton
  • March 17, 2019
  • No Comments

We are approaching our 17th anniversary of arriving in Le Val aux Moines, the years have flown by and the plans we originally arrived with have changed. For instance the … Continue Reading →

LAMB NAVARIN

  • By Sheila Wilton
  • March 15, 2019
  • 1 Comment

  Spring is in the air, and Easter is just around the corner. So our thoughts always turn to Lamb. .This slow cooked lamb is a French classic which takes … Continue Reading →

JUS GLACE DE PETITIS POIS MENTHE

  • By Sheila Wilton
  • March 15, 2019
  • 2 Comments

Sheila prepared this Amuse Bouche for our annual Christmas Meal with Cathy and Nigel. It is very light but tasty, and so easy. To finish she served it with a … Continue Reading →

VODKA GRANITA

  • By Sheila Wilton
  • March 15, 2019
  • 1 Comment

This lime and Vodka Granita recipe is the perfect adults-only treat, we just love to serve it with Oysters. You can also serve it as a palette cleanser between courses … Continue Reading →

SPAGHETTI CARBONARA

  • By Sheila Wilton
  • February 24, 2019
  • No Comments

This recipe is one of our family favorites from Carluccio. No cream. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who … Continue Reading →

QUINCE AND POMEGRANATE GLAZED PORK

  • By Sheila Wilton
  • February 16, 2019
  • No Comments

  This is a regular on our menu when we have guests or visitors. I love searching out recipes from Sabrina Ghayour. She always has a lot of fascinating flavours.  … Continue Reading →

TRAY BAKED ROSE PETAL LAMB CHOPS WITH CHILLI AND HERBS

  • By Sheila Wilton
  • February 16, 2019
  • No Comments

  Spring is in the air, so why not go the Lamb route, and I  make no apologies for yet again calling on Sabrina Ghayour.  This is the kind of food I want to … Continue Reading →

VILLAGE LIFE VOL 3

  • By Sheila Wilton
  • February 13, 2019
  • No Comments

I thought it was time to put “pen” to paper with more news and stories from Monk valley. Life continues is be good and not a week passes by, without … Continue Reading →

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