Soupe a la Poisson, a Provencal Fish Soup

From: Trish's Mediterranean Kitchen

A tasty fish soup that is somewhere between a stew and a broth.

Poached Pears in Red Wine Syrup

From: Trish's French Country Kitchen

Poached Pears is a really classical dessert, but sometimes it's a bit disappointing because the syrup around the pears is a bit watery. What I like to do is add flavour and stickiness with a little bit of sugar, so there is nothing watery about this recipe.

Apple Compote with Crème Anglaise and Burned Butter Sauce

From: Summer Suppers

There is nothing nicer than collecting crisp, fresh apples to make that delicious light dessert, Apple Compote, which is ideally served with a freshly made Crème Anglaise.

Pot au Feu

From: Trish's Paris Kitchen

A beef and vegetable stew, traditionally served in two stages. The first stage is a soup and the second a hearty dish of boiled beef and vegetables.

Lamb Shanks with Honey, Chickpeas and Spices

From: Trish's Mediterranean Kitchen

A lovely sweet and spicy North African influenced dish.

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.

Fresh Fillet of Sea Bass with Fennel and Pastis

From: Trish's Mediterranean Kitchen

This dish enhances the lovely flavours of pastis.

Duck à l’Orange

From: Trish's Paris Kitchen

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

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.

Salted Pineapple

From: Trish's French Country Kitchen

Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.




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