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.

Pain Bagnat Salad in a Sandwich

From: Trish's French Country Kitchen

This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.

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.

Fresh Courgettes Poached with Garlic Pulp and Olives

From: Trish's Mediterranean Kitchen

A delicious French dish which would make a great snack or starter.

Apple Compote with Crème Anglaise and Burned Butter Sauce

From: Summer Suppers

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

Lamb Shanks with Honey, Chickpeas and Spices

From: Trish's Mediterranean Kitchen

A lovely sweet and spicy North African influenced dish.

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.

Roast Snapper with Vinaigrette

From: Trish's Paris Kitchen

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

Ravioli of Pumpkin and Mushroom

From: Trish's French Country Kitchen

At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it's a highly regarded autumn speciality.




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