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'.

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.

Vanilla Butter Lobster

From: Trish's Paris Kitchen

Treat yourself with this simple, flavoursome meal.

Roast Snapper with Vinaigrette

From: Trish's Paris Kitchen

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

Tomates Confites with Balsamic Vinegar

From: Trish's Paris Kitchen

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

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.

French Onion Soup

From: Trish's Paris Kitchen

This soup, originally from Lyon, is as tasty as it is revitalising.

Crêpes Suzette

From: Trish's Paris Kitchen

Crêpes - still incredibly popular in France - offer an array of options from sweet to savoury, This recipe is for a sophisticated dessert that elevates the humble Crêpe to Suzette status.

Strawberries with Traditional Modena Balsamic Vinegar and Basil

From: Trish's Paris Kitchen

Add some zing to strawberries with balsamic vinegar.

Apple Compote with Crème Anglaise and Burned Butter Sauce

From: Trish's Paris Kitchen

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




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