Blanquette de Veau Debout

From: Trish's Paris Kitchen

This is a very traditional dish, a veal casserole, where the veal is cooked with vegetables in a light stock and then at the end a very creamy sauce is made up and the whole thing gets mixed together.

Honey Roast Pumpkins

From: Trish's Mediterranean Kitchen

This is a great dish to serve on its own or as an accompaniment with meat or chicken or fish.

A Creamy Vegetable Soup

From: Trish's Paris Kitchen

A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting.

Fig Chutney

From: Trish's Mediterranean Kitchen

If ever you are lucky enough to have an autumn glut of figs and you want them to go that little bit further, then this chutney recipe is the perfect solution.

Poulet aux Quarante Gousses d’Ail

From: Trish's Paris Kitchen

A deliciously simple roast chicken, served with garlic cloves and crunchy bread.

Grilled Sardines with a Confit of Red Onions

From: Trish's Mediterranean Kitchen

Eaten hot, warm or cold, it’s a great dish for a lazy summer day.

Soufflé au Fromage

From: Trish's Paris Kitchen

Whatever you do, don't open the oven door for a peek while it's cooking!

Salade Niçoise

From: Trish's Paris Kitchen

This is surely the most famous and argued over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.

French Onion Soup

From: Trish's Paris Kitchen

This soup, originally from Lyon, is as tasty as it is revitalising.

Duck à l’Orange

From: Trish's Paris Kitchen

This version of Duck à l’Orange is as uncomplicated as it is decadent.




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