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!

Pissaladiere

From: Trish's Mediterranean Kitchen

A type of Pizza which is a speciality from Nice.

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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