Oysters with Champagne Sabayon

From: Trish's Paris Kitchen

A luxourious combination of two incredibly decadent ingredients.

Poulet aux Quarante Gousses d’Ail

From: Trish's Paris Kitchen

A deliciously simple roast chicken, served with garlic cloves and crunchy bread.

Duck à l’Orange

From: Trish's Paris Kitchen

This version of Duck à l’Orange is as uncomplicated as it is decadent.

Mont Blanc

From: Trish's Paris Kitchen

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

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.

Fresh Mackerel, Served with a Hybrid Sauce Verte Pesto

From: Trish's Mediterranean Kitchen

Mackerel's a great fish for a weekday supper when you don't have a lot of time ahead of you and you want something really full of vitamins and nice and fat and juicy and tasty.

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.

Honey Roast Pumpkins

From: Trish's Mediterranean Kitchen

This is a great dish to serve on its own or as an accompaniment with meat or chicken or fish.

Venison and Blackberry Sauce

From: Trish's Paris Kitchen

A great seductive dish, beautiful and decadent - perfect as a romantic dinner for two.

Apricot and Vanilla Jam

From: Trish's French Country Kitchen

Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, then I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you are lucky enough to land on a glut of this rather unusual fruit, it's well worth making a decent quantity of jam.




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