RTÉ Food
Chef: Trish Deseine
Poached Pears in Red Wine Syrup
From: Trish's French Country Kitchen
Poached Pears is a really classical dessert, but sometimes it's a bit disappointing because the syrup around the pears is a bit watery. What I like to do is add flavour and stickiness with a little bit of sugar, so there is nothing watery about this recipe.
Mushroom and Herb Omelette
From: Trish's French Country Kitchen
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
Mount Callan Cheddar on Toast with Traditional Modena Balsamic Vinegar
From: Trish's Paris Kitchen
Luxury cheese on toast!
Fondant au Chocolat
From: Trish's Paris Kitchen
Try this easy to make, rich, moist and most decadent confection you could imagine.
Lavender and Garlic Flavoured Leg of Lamb
From: Trish's Mediterranean Kitchen
Be careful with the flavouring and you're in for a treat.
Roast Green Asparagus with Warm Blood Orange Vinaigrette
From: Trish's Paris Kitchen
Quick and easy without sacrificing on taste!
Quiche Lorraine
From: Trish's Paris Kitchen
With the help of a Quiche Lorraine, you can win the battle to convince your growing children that vegetables are 'a good thing'.
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.
Normandy Chicken Casserole
From: Trish's Paris Kitchen
A classic Normandy dish with mushrooms, calvados, cider, and a creamy sauce.
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