Tarte Tatin

From: Trish's Paris Kitchen

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

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.

Quarter Cake

From: Trish's Paris Kitchen

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

Piperade with Ham

From: Trish's Paris Kitchen

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

Strawberries with Traditional Modena Balsamic Vinegar and Basil

From: Trish's Paris Kitchen

Add some zing to strawberries with balsamic vinegar.

Pot au Feu

From: Trish's Paris Kitchen

A beef and vegetable stew, traditionally served in two stages. The first stage is a soup and the second a hearty dish of boiled beef and vegetables.

Normandy Chicken Casserole

From: Trish's Paris Kitchen

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

Steamed Artichokes and Blue Cheese Sauce

From: Trish's Paris Kitchen

A simple but very tasty cheesy indulgence.

Classic Vanilla Custard

From: Trish's Paris Kitchen

Make this tasty vanilla based desert, which is sure to have your guest calling for seconds!

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.




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