Oysters with Champagne Sabayon

From: Trish's Paris Kitchen

A luxourious combination of two incredibly decadent ingredients.

Cats Tongues with Strawberry Soup

From: Trish's Mediterranean Kitchen

Dainty little biscuits served with strawberry soup.

Melon Balls and Almond Twizzle

From: Trish's Mediterranean Kitchen

Cavaillon melons might be hard to find in Ireland, but we do have a good choice of melons these days, and I am using three types.

Poulet au Pot with Rice

From: Trish's Paris Kitchen

As rich and decadent as it is simple to make.

Poulet aux Quarante Gousses d’Ail

From: Trish's Paris Kitchen

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

Cheese Terrine

From: Trish's French Country Kitchen

This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.

Pain Bagnat Salad in a Sandwich

From: Trish's French Country Kitchen

This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.

Mont Blanc

From: Trish's Paris Kitchen

Mont Blanc is a wonderful classic French dessert - a wonderful, sugary, quick fix.

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.

Salade Niçoise

From: Summer Suppers

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.




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