River Cafe Two Easy by Rose Gray and Ruth Rogers

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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: orecchiette pasta; clams; broccoli; garlic; red chiles; parsley; dried chiles; olive oil; anchovies; white wine
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: tagliatelle pasta; brown shrimp; frozen peas; garlic; mint; lemons; butter
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: linguine pasta; clams; white asparagus; cinnamon sticks; butter; white wine; Parmesan cheese
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: spaghetti pasta; red mullet; black olives; dried chiles; cherry tomatoes; olive oil; thyme
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: tagliatelle pasta; red mullet; zucchini; garlic; tomatoes; lemons; basil; olive oil
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: linguine pasta; crabmeat; fennel; garlic; fennel seeds; dried chiles; lemons; olive oil
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    • Categories: Soups; Italian
    • Ingredients: asparagus; prosciutto; red onions; potatoes; spinach; bouillon cubes; parsley; olive oil
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    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: dried chickpeas; celery; canned tomatoes; garlic; sage; olive oil; ditalini pasta
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    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; cucumbers; store-cupboard ingredients; red chiles; ciabatta bread; olive oil; basil
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    • Categories: Soups; Italian
    • Ingredients: potatoes; parsley; sage; rosemary; garlic; pancetta; olive oil; pappardelle pasta; borlotti beans
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    • Categories: Soups; Italian
    • Ingredients: dried chickpeas; pork belly; celery; potatoes; carrots; bay leaves; olive oil
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    • Categories: Soups; Italian
    • Ingredients: Savoy cabbage; garlic; Parmesan cheese; ricotta cheese; olive oil; ciabatta bread; chicken stock cubes
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: zucchini; garlic; Parmesan cheese; bouillon cubes; olive oil; fresh peas in pods; basil
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    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: dried porcini mushrooms; pearl barley; field mushrooms; potatoes; red onions; garlic; parsley; sage; bouillon cubes; bay leaves; olive oil; canned tomatoes
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: pumpkins; potatoes; garlic; fennel seeds; tomatoes; bouillon cubes; Parmesan cheese; mascarpone cheese; olive oil
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    • Categories: Soups; Italian
    • Ingredients: chestnuts; pancetta; rosemary; bouillon cubes; Parmesan cheese; butter; risotto rice; milk; borlotti beans
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    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: purple sprouting broccoli; garlic; Lambrusco wine; olive oil
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    • Categories: Main course; Italian
    • Ingredients: sea bass; fennel; lemons; dried chiles; butter; dry vermouth
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    • Categories: Main course; Italian
    • Ingredients: sea bass; lemons; rosemary; olive oil; sea salt
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    • Categories: Main course; Italian
    • Ingredients: parsley; mint; store-cupboard ingredients; capers; anchovies; turbot; fennel seeds; garlic; black peppercorns; white wine
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    • Categories: Main course; Italian
    • Ingredients: sea bass; potatoes; cherry tomatoes; rosemary; olive oil; anchovies; white wine
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    • Categories: Main course; Italian
    • Ingredients: langoustines; parsley; bay leaves; lemons; marjoram; black peppercorns; olive oil; sea salt
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    • Categories: Main course; Italian
    • Ingredients: red mullet; salted anchovies; rosemary; lemons; black olives; dried chiles; thyme; store-cupboard ingredients; ciabatta bread
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    • Categories: Italian
    • Ingredients: sashimi grade tuna; lemons; dried chiles; sourdough bread; olive oil
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    • Categories: Italian
    • Ingredients: scallops; red chiles; garlic; lemons; olive oil; borlotti beans; rocket
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Notes about this book

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Notes about Recipes in this book

  • Savoy cabbage, capers, parsley

    • wester on November 17, 2017

      Another salad that's good but not brilliant. There must be better salads with Savoy cabbage somewhere....

  • Roast celeriac, squash, fennel

    • wester on November 14, 2016

      I made this with carrots instead of squash because those were the vegetables languishing in my fridge. Tasty, good everyday food.

  • Lemon, mascarpone tart

    • wester on October 01, 2016

      I heavily tweaked this recipe to lower the carb content. In the filling I used sweetener instead of sugar, and for the crust I used a mixture of almond meal, sweetener and an egg. I did blind bake though. I also halved the recipe. Even with all these changes, this was an excellent tart that will surely go into regular rotation. One more tweak: topping the filling with some meringue works very well, and you use the egg whites as well. Add the egg whites when the filling is just slightly wobbly, and raise the oven temperature to 180-200C.

  • Potatoes, capers, anchovy

    • mcvl on November 06, 2014

      OK, we've found a place that smokes outstanding brisket (Jack's, in Seattle, if you happen to be in the area), and I wanted an outstanding salad to serve with it. This is */perfect/*. My only alteration is to add some of the lemon peel, chopped fine. Highly, highly recommended.

  • Zucchini trifolati, tomato

    • Foodycat on August 01, 2015

      Making this tonight I wondered just how often I have done it since I first got this book. No idea. At least 2 or 3 times every summer. It's a wonderful side dish. Goes brilliantly with roast or barbecued meats. Tonight we had it with roast chicken, but we often have it with lamb chops or sausages.

  • Green bean, mustard

    • Foodycat on July 09, 2014

      Really clever dressing - we use this a lot instead of mayonnaise

  • Tiramisu

    • ChelseaP on July 07, 2022

      The best tiramisu of all time. Our family has been making it for years. We sometimes play around with the liquid ratios but definitely love how boozy and wet River Cafe's version is.

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  • ISBN 10 0091900328
  • ISBN 13 9780091900328
  • Linked ISBNs
  • Published May 23 2005
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

Ruth Rogers and Rose Gray have created yet another superb 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 new, 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 book, 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 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 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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