Recipe by Trish Deseine
From: Trish's Paris Kitchen
Whatever you do, don't open the oven door for a peek while it's cooking!
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.
This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
From: Summer Suppers
Moroccan Lamb Tagine is a really tasty and exotic meal and it's a great dish to cook to get the children into the kitchen with you.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
The season for perfectly ripe summer fruit is unfortunately all too short.
Chutney! The word conjures up autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty autumnal treat.
A lovely healthy salad, served hot, warm or cold and very simply made.
In chocolate shops, chocolate truffles come in all sorts of flavours, but the simplest you can make at home have just three ingredients: great quality chocolate, fresh cream and a little bit of cocoa powder for dusting.
From: Trish's Mediterranean Kitchen
A delicious French dish which would make a great snack or starter.
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