Recipe by Trish Deseine
From: Trish's Paris Kitchen
The simple traditional dish, served with that most mysterious of luxuries, French black truffle.
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.
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.
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 is a really tasty and exotic meal and it's a great dish to cook to get the children into the kitchen with you.
Delicious roasted or pan fried, served with meat, fish or shellfish for a main course.
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.
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.
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 is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
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