Strawberries with Traditional Modena Balsamic Vinegar and Basil

From: Trish's Paris Kitchen

Add some zing to strawberries with balsamic vinegar.

Three Tomato Salad in Round Loaf

From: Trish's Paris Kitchen

This is an alternative use for a freshly baked loaf based on the olive oil French sandwich style known as the 'pain bagnard'. This is made with three different sorts of tomatoes, so if it’s not the summer time, you can heighten the flavour of it by roasting some with balsamic vinegar and sugar and then using some sun dried tomatoes.

Classic Vanilla Custard

From: Trish's Paris Kitchen

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

Roast Green Asparagus with Warm Blood Orange Vinaigrette

From: Trish's Paris Kitchen

Quick and easy without sacrificing on taste!

Black Truffle Risotto

From: Trish's Paris Kitchen

The simple traditional dish, served with that most mysterious of luxuries, French black truffle.

Fondant au Chocolat

From: Trish's Paris Kitchen

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

Layered Dessert

From: Trish's Paris Kitchen

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

Leftover Croissants with a Béchamel Sauce

From: Trish's Paris Kitchen

I have two or three sauce recipes I use to take care of any tired or slightly dried out croissants and this is one of my favourites. The sauce is easy, fast and very tasty.

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.

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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