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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 →

Quinoa et Lentil Salad

  • By Sheila Wilton
  • October 13, 2018
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  Ingrédients (Pour 6 personnes comme accompagnement) 200g de quinoa 250g de lentilles du Puy 1 gros bouquet de persil plat frais (ou 3 petits paquets), haché finement 2 petits … Continue Reading →

HASSELBACK POTATOES

  • By Sheila Wilton
  • October 13, 2018
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  They may be more work than a dish of creamy mash, perhaps, but if you’re out to impress, hasselbacks are the perfect accompaniment to steak, roast chicken, meaty fish … Continue Reading →

Haricots Cornille et champignons

  • By Sheila Wilton
  • October 13, 2018
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Une autre excellente recette de la cuisine indienne de Madhur Jaffrey. Servir seul avec du pain naan et une salade ou comme accompagnement. Cela prend du temps mais en vaut … Continue Reading →

Samosas

  • By Sheila Wilton
  • October 13, 2018
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Ingrédients pour la pâtisserie 225g de farine  1 cuillère à café de sel 4 cuillères à soupe d’huile d’olive 4-6 cuillères à soupe d’eau pour la farce 750g ou 5 … Continue Reading →

SOUPE MEXICAINE AUX HARICOTS

  • By Sheila Wilton
  • October 13, 2018
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Cette soupe d’été fraîche et piquante combine de nombreux. Ajoutez plus de piments rouges si vous aimez les piments forts, et une poignée de maïs fraîs tout droit de l’épi … Continue Reading →

BEEF WELLINGTON

  • By Sheila Wilton
  • October 3, 2018
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It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … Continue Reading →

FRIENDS AND FAMILY COME TO STAY

  • By Sheila Wilton
  • September 30, 2018
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    One of our favourite times of the year, after Christmas of course, is Summer. Sun filled days, spent in the garden. The tomatoes and courgettes are ripe and … Continue Reading →

RAS EL HANOUT CHICKEN WRAPS

  • By Sheila Wilton
  • September 16, 2018
  • No Comments

If you are out of time, but, need something tasty and very easy, but properly delicious supper? Try these Middle-Eastern inspired chicken wraps. The key ingredient is the spice blend … Continue Reading →

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