RTÉ Food
Chef: Trish Deseine
Mussel and Tomato Stew
From: Trish's French Country Kitchen
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
Apple Compote with Crème Anglaise and Burned Butter Sauce
From: Trish's Paris Kitchen
There is nothing nicer in the autumn than collecting crisp, fresh apples to make that delicious light desert, Apple Compote, which is ideally served with a freshly made Crème Anglaise.
Fondant au Chocolat
From: Trish's Paris Kitchen
Try this easy to make, rich, moist and most decadent confection you could imagine.
Tian - Provencal Version of Ratatouille with Homemade Pesto
From: Trish's Mediterranean Kitchen
Once you have it made, you can eat it hot warm or cold and it’s even better if you leave it overnight.
Blanquette de Veau Debout
From: Trish's Paris Kitchen
This is a very traditional dish, a veal casserole, where the veal is cooked with vegetables in a light stock and then at the end a very creamy sauce is made up and the whole thing gets mixed together.
Black Truffle Risotto
From: Trish's Paris Kitchen
The simple traditional dish, served with that most mysterious of luxuries, French black truffle.
Soufflé au Fromage
From: Trish's Paris Kitchen
Whatever you do, don't open the oven door for a peek while it's cooking!
Fresh Mackerel, Served with a Hybrid Sauce Verte Pesto
From: Trish's Mediterranean Kitchen
Mackerel's a great fish for a weekday supper when you don't have a lot of time ahead of you and you want something really full of vitamins and nice and fat and juicy and tasty.
Madeleines
From: Trish's Mediterranean Kitchen
Easy to make little cakes which make the perfect accompaniment to tea.
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