Fondant au Chocolat

From: Trish's Paris Kitchen

Try this easy to make, rich, moist and most decadent confection you could imagine.

Goat's Cheese Tart with Red Onion Confit

From: Trish's Mediterranean Kitchen

You can take my word for it: everybody loves this recipe.

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

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.

Pan Seared Foie Gras

From: Trish's Paris Kitchen

Delicious roasted or pan fried, served with meat, fish or shellfish for a main course.

Apple Compote with Crème Anglaise and Burned Butter Sauce

From: Summer Suppers

There is nothing nicer than collecting crisp, fresh apples to make that delicious light dessert, Apple Compote, which is ideally served with a freshly made Crème Anglaise.

Quiche Lorraine

From: Trish's Paris Kitchen

With the help of a Quiche Lorraine, you can win the battle to convince your growing children that vegetables are 'a good thing'.

Leftover Croissants with a Béchamel Sauce

From: Trish's Paris Kitchen

I have two or three sauce recipes I use to take care of any tired or slightly dried out croissants and this is one of my favourites. The sauce is easy, fast and very tasty.

A Creamy Vegetable Soup

From: Trish's Paris Kitchen

A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting.

Quarter Cake

From: Trish's Paris Kitchen

An old fashioned, traditional French sponge cake recipe that children love.




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