Chestnut Soup with Smoked Butter and Bacon Garnish

From: Trish's French Country Kitchen

If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts.

Coq au Vin

From: Trish's Paris Kitchen

One of the great traditional French dishes - though it's often massacred in motorway cafeterias! - this is a fantastic hearty, tasty stew made with great wine and a few simple ingredients.

Classic Vanilla Custard

From: Trish's Paris Kitchen

Make this tasty vanilla based desert, which is sure to have your guest calling for seconds!

Olive Cake with Apricots

From: Trish's Mediterranean Kitchen

Olive oil may not be the first thing you think of when you talk about sweet things and baking a cake, but this a lovely sponge.

Truffled Chicken with Macaroni

From: Trish's French Country Kitchen

If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way.

Duck à l’Orange

From: Trish's Paris Kitchen

This version of Duck à l’Orange is as uncomplicated as it is decadent.

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.

Homemade Chocolate Truffles

From: Summer Suppers

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.

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.

Leftover Croissants with a Béchamel Sauce

From: Trish's Paris Kitchen

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.




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