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.

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.

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.

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.

Baked Apricots with Almonds and White Chocolate

From: Trish's Mediterranean Kitchen

A great recipe for the end of summer when there is a glut of apricots - very simple and very fast.

Goat's Cheese Tart with Red Onion Confit

From: Trish's Mediterranean Kitchen

You can take my word for it: everybody loves this recipe.

Moroccan Lamb Tagine

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.

Sweet Wine and Fruit Jelly

From: Trish's French Country Kitchen

The season for perfectly ripe summer fruit is unfortunately all too short.

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.

Pan Seared Foie Gras

From: Trish's Paris Kitchen

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




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