Mushroom and Herb Omelette

From: Trish's French Country Kitchen

With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.

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.

Salted Pineapple

From: Trish's French Country Kitchen

Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.

Tomato Chutney with Parmesan Crisps

From: Trish's French Country Kitchen

Chutney! The word conjures up autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty autumnal treat.

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

Pain Bagnat Salad in a Sandwich

From: Trish's French Country Kitchen

This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.

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.

Truffled Chicken with Macaroni

From: Trish's French Country Kitchen

If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way.

Cheese Terrine

From: Trish's French Country Kitchen

This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.

Ravioli of Pumpkin and Mushroom

From: Trish's French Country Kitchen

At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it's a highly regarded autumn speciality.




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