Fondant au Chocolat

From: Trish's Paris Kitchen

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

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.

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.

Tomates Confites with Balsamic Vinegar

From: Trish's Paris Kitchen

These tasty caramelised tomatoes work well as a starter or side dish.

Layered Dessert

From: Trish's Paris Kitchen

You can get great results from a relatively simple combination of fruit, nice crunchy biscuits and cream.

Potatoes Dauphinoise

From: Trish's Paris Kitchen

For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft.

Roast Snapper with Vinaigrette

From: Trish's Paris Kitchen

Full of nutrients and vitamins, a good healthy fish will keep the pounds count low.

Mont Blanc

From: Trish's Paris Kitchen

Mont Blanc is a wonderful classic French dessert - a wonderful, sugary, quick fix.

Perfect Frites

From: Trish's Paris Kitchen

Empty plates, every time.

Piperade with Ham

From: Trish's Paris Kitchen

Try this rustic pepper, garlic and tomato stew, served with eggs and ham.




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