Chestnut Soup with Smoked Butter and Bacon Garnish

From: Trish's French Country Kitchen

If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts.

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.

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

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.

Beef Tartare with Oysters

From: Trish's French Country Kitchen

It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce.

Sweet Wine and Fruit Jelly

From: Trish's French Country Kitchen

The season for perfectly ripe summer fruit is unfortunately all too short.

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.

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.

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.




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