Black Truffle Risotto

From: Trish's Paris Kitchen

The simple traditional dish, served with that most mysterious of luxuries, French black truffle.

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.

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.

Andrew Winship's Light, Flaky Brandade of Cod

From: Trish's French Country Kitchen

English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.

Moroccan Lamb Tagine

From: Trish's Paris Kitchen

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.

Pan Seared Foie Gras

From: Trish's Paris Kitchen

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

Leftover Croissants with a Béchamel Sauce

From: Summer Suppers

I have two or three sauce recipes I use to take care of any tired or slightly dried out croissants and this is one of my favourites. The sauce is easy, fast and very tasty.

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.

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.

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.




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