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.

Quarter Cake

From: Trish's Paris Kitchen

An old fashioned, traditional French sponge cake recipe that children love.

Beef Tartare with Oysters

From: Trish's French Country Kitchen

It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce.

‘Tripe a la Marseillese’

From: Trish's Mediterranean Kitchen

A lovely tasty dish with very, very simple ingredients.

Venison and Blackberry Sauce

From: Trish's Paris Kitchen

A great seductive dish, beautiful and decadent - perfect as a romantic dinner for two.

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.

Pan Seared Foie Gras

From: Trish's Paris Kitchen

Delicious roasted or pan fried, served with meat, fish or shellfish for a main course.

Classic Vanilla Custard

From: Trish's Paris Kitchen

Make this tasty vanilla based desert, which is sure to have your guest calling for seconds!

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.

French Onion Soup

From: Summer Suppers

Originally from Lyons, onion soup was made popular during the 19th Century by Parisian market workers in Les Halles. Traditionally served after a nuit blanche (sleepless night) because of its supposed ability to quickly dissipate the effects of alcohol, it is an invigorating and revitalising soup.




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