Grilled Sardines with a Confit of Red Onions

From: Trish's Mediterranean Kitchen

Eaten hot, warm or cold, it’s a great dish for a lazy summer day.

Black Olive Tapenade

From: Trish's French Country Kitchen

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.

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.

Perfect Frites

From: Trish's Paris Kitchen

Empty plates, every time.

Lamb Ragout with Tomato, Cumin and Artichokes

From: Trish's Paris Kitchen

An international-inspired dish with traditional Irish lamb

Andrew Winship's Light, Flaky Brandade of Cod

From: Trish's French Country Kitchen

English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.

Roast Green Asparagus with Warm Blood Orange Vinaigrette

From: Trish's Paris Kitchen

Quick and easy without sacrificing on taste!

Potatoes Dauphinoise

From: Trish's Paris Kitchen

For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft.

Poulet aux Quarante Gousses d’Ail

From: Trish's Paris Kitchen

A deliciously simple roast chicken, served with garlic cloves and crunchy bread.

Pissaladiere

From: Trish's Mediterranean Kitchen

A type of Pizza which is a speciality from Nice.




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