Three Tomato Salad in Round Loaf

From: Trish's Paris Kitchen

This is an alternative use for a freshly baked loaf based on the olive oil French sandwich style known as the 'pain bagnard'. This is made with three different sorts of tomatoes, so if it’s not the summer time, you can heighten the flavour of it by roasting some with balsamic vinegar and sugar and then using some sun dried tomatoes.

Mont Blanc

From: Trish's Paris Kitchen

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

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.

Steamed Artichokes and Blue Cheese Sauce

From: Trish's Paris Kitchen

A simple but very tasty cheesy indulgence.

Soufflé au Fromage

From: Trish's Paris Kitchen

Whatever you do, don't open the oven door for a peek while it's cooking!

Strawberries with Traditional Modena Balsamic Vinegar and Basil

From: Trish's Paris Kitchen

Add some zing to strawberries with balsamic vinegar.

Fresh Pasta Primavera

From: Trish's Paris Kitchen

The perfect weekday meal.

Pan Seared Foie Gras

From: Trish's Paris Kitchen

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

Apricot and Vanilla Jam

From: Trish's French Country Kitchen

Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, then I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you are lucky enough to land on a glut of this rather unusual fruit, it's well worth making a decent quantity of jam.

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.




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