RTÉ Food
Cuisine: French
Eggs Benedict
A tasty way to serve poached eggs.
Serves: 4
Coconut Floating Islands with Coole Swan Crème Anglaise
From: Neven Maguire: Home Chef
A modern twist on a classic French dessert consisting of meringue floating on a Creme Anglaise (vanilla custard) flavoured with Coole Swan dairy cream liqueur. The meringues are prepared from whipped egg whites, sugar and vanilla extract, then quickly poached. Neven serves it with a sugar spun basket and raspberries.
Makes: 1
MacNean Brioche
From: Neven Maguire: Home Chef
The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster
Serves: 2
Siúcra’s heart-shaped Salmon en croûte
Have a unique Valentine’s dinner with Siúcra’s heart-shaped Salmon en croûte recipe. This easy to make yet impressive French recipe is a sure fast way to make your loved one fall head over heels.
Traditional Pancakes
From: The Afternoon Show
A simple recipe to make delicious traditional pancakes.
Crepes Nicoise
Delicious savoury pancakes.
Crepes Napolitaine
An excellent dessert for special occasions.
Serves: 6
Ham Hock, Spinach and Cheese Crêpes
From: Kitchen Hero: Great Food for Less
Whenever I visit Paris, one of the first things I always order is a 'crêpe avec jambon et fromage'. This recipe is my little twist on that – it makes vibrant green pancakes that are really nice as a brunch or lunch dish. Ham hock is a cheap and tasty alternative to prime slices of ham.
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