River Cafe Two Easy

River Cafe Two Easy

Rose Gray, Ruth Rogers

Language: English

Pages: 88

ISBN: B01N8Y7SXZ

Format: PDF / Kindle (mobi) / ePub


Ruth Rogers and Rose Gray have created yet another superb recipe book taking easy Italian cooking even further. River Cafe Two Easy has been written in the same clear, accessible style and is complimented by vibrant photography and a fresh and striking design. River Cafe Cook Book Easy pioneered a new approach to cooking and eating. Taking account of today's frenetic lifestyles, Ruth and Rose set out to dispel the notion that stylish and healthy food meant spending hours in the kitchen. In this cookbook, they have gone even further towards taking the hassle out of midweek cooking and weekend entertaining and have made it even easier to create delicious and nutritious Italian meals in moments. They offer us a selection of delightfully simple mozzarella recipes, easy-to-assemble salads, perfect pasta, grilled meat and fish recipes, and cakes and puddings for those special occasions that do not rely on hours of slaving in the kitchen but on the wonderful flavours created by the combination of fresh, readily available ingredients. With easy recipes ranging from Potato and pancetta soup and Tomato, dried porcini and parmesan pasta to Lemon and almond tart and Pannacotta with chocolate, this book will have you planning tomorrow's meals before today's have been digested.

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200°C/Gas 6. Remove the tough outer stalks and leaves of the fennel and slice lengthways, keeping the green tops. Finely grate the peel and squeeze the juice of l lemon; cut the second lemon into quarters. Crumble the chillies. Soften half of the butter. Cook the fennel in boiling salted water for 4 minutes, drain and cool. To make the bags, cut foil into 4 × 50cm lengths. Fold over to make 25cm squares. Smear each generously with soft butter, and season with salt and pepper. Place a piece of

the grappa. Return to the oven and bake for a further 20 minutes or until the pears are very tender. Serve warm with the juices and crème fraîche. Quince, brown sugar ‘Choose ripe quince that are yellow and firm, not soft ones which are likely to be rotten in the centre. Brush the down from the skin before baking. There are many varieties of quince: the smaller varieties which are usually found in England are most suitable for baking.’ 2 Quince 1 Lemon 100g Unsalted butter 150g Soft brown

wine vinegar aged balsamic vinegar white wine red wine dijon mustard tinned tomatoes cannellini beans borlotti beans chickpeas dried porcini lentils (Puy or Casteluccio) plain flour semolina flour risotto rice polenta spaghetti tagliatelle short pasta 70% chocolate blanched whole almonds Fridge unsalted butter crème fraîche Parmesan cheese free range organic eggs pancetta garlic red onions celery flat-leaf parsley sage basil thyme marjoram Suppliers Birmingham

Loftus, Mark Porter, Lesley McOwan, Fiona MacIntyre, Ian Heide, Matthew Armistead, Vashti Armit, Paul Barnes, Stephen Beadle, Sue Birtwistle, Daniel Bohan, Ronnie Bonetti, Daisy Boyd, Jonathan Conroy, Ros Ellis, Helio Fenerich, Susan Fleming, Imogen Fortes, Daisy Garnett, David Gleave, Ossie Gray, Gillian Hegarty, Theo Hill, Lynsey Hird, Jack Lewens, Sofia Manussis, Antonella Nieddu, Stephen Parle, Charles Pullan, Nina Raine, Theo Randall, Alan Rusbridger, Rosie Scott, David Stafford, Joseph

White wine Fillet the sardines. Peel and finely slice the onion and garlic. Wash the anchovies free of salt, fillet then roughly chop. Grind the fennel seeds. Crumble the chilli. Rinse the capers. Heat 1 tbs olive oil in a small thick-bottomed pan. Add half the garlic, and fry until golden, then add the tomato and salt. Simmer for 20 minutes. Heat 2 tbs olive oil in a large flat thick-bottomed frying pan. Gently fry the onion until soft and beginning to colour. Add the anchovies, the remaining

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