White Chocolate and Vanilla Mousse

From: Trish's Paris Kitchen

Try this tasty chocolate and vanilla dish.

Black Truffle Risotto

From: Trish's Paris Kitchen

The simple traditional dish, served with that most mysterious of luxuries, French black truffle.

Cod Pie with Saffron Mash

From: Trish's French Country Kitchen

This is a version of a famous French dish called 'Hachis Parmentier', with meat on the bottom and mashed potatoes on top, a bit like Shepherd's Pie. You can play around with the layers and turn them round and use fish instead of meat.

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.

Cats Tongues with Strawberry Soup

From: Trish's Mediterranean Kitchen

Dainty little biscuits served with strawberry soup.

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.

Soufflé au Fromage

From: Trish's Paris Kitchen

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

Lamb Shanks with Honey, Chickpeas and Spices

From: Trish's Mediterranean Kitchen

A lovely sweet and spicy North African influenced dish.

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.

Salade Niçoise

From: Trish's Paris Kitchen

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.




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