Soupe a la Poisson, a Provencal Fish Soup

From: Trish's Mediterranean Kitchen

A tasty fish soup that is somewhere between a stew and a broth.

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.

Three Tomato Salad in Round Loaf

From: Trish's Paris Kitchen

This is an alternative use for a freshly baked loaf based on the olive oil French sandwich style known as the 'pain bagnard'. This is made with three different sorts of tomatoes, so if it’s not the summer time, you can heighten the flavour of it by roasting some with balsamic vinegar and sugar and then using some sun dried tomatoes.

Fresh Pasta Primavera

From: Trish's Paris Kitchen

The perfect weekday meal.

Normandy Chicken Casserole

From: Trish's Paris Kitchen

A classic Normandy dish with mushrooms, calvados, cider, and a creamy sauce.

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.

Poulet au Pot with Rice

From: Trish's Paris Kitchen

As rich and decadent as it is simple to make.

Perfect Frites

From: Trish's Paris Kitchen

Empty plates, every time.

Tarte Tatin

From: Trish's Paris Kitchen

Essentially an apple tart served upside down, everybody will love tarte tatin.




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