Black Olive Tapenade

From: Trish's French Country Kitchen

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.

Flavoured Butters

From: Paul Flynn: Irish Food

Spice things up in the kitchen with these flavoured butter recipes.

Confit Onions

From: Paul Flynn: Irish Food

Yum way to make your onions.

Plum and Apple Chutney

From: Paul Flynn: Irish Food

Spruce up your dinner with this easy-to-make chutney.

Garlic Mayonnaise

From: The Afternoon Show

Great with Cheddar Cheese Croquettes or Chips.

Meat Marinades

From: Kitchen Hero: Great Food for Less

These marinades are super with any meat. I sometimes mix the marinades in a resealable plastic bag, then drop in the meat, seal up the bag, give it all a good squish and pop in the fridge or freezer until I'm ready to use it. Most meat will be good in the fridge for three days or in the freezer for up to three months, still sitting in the marinade.

Apricot and Vanilla Jam

From: Trish's French Country Kitchen

Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, then I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you are lucky enough to land on a glut of this rather unusual fruit, it's well worth making a decent quantity of jam.




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