Wednesday, October 26, 2011

Back from Provence in time for Supper

I've just spent two weeks filming in Provence. It was pretty varied as food adventures go: I went wild boar hunting (and had to lug the laden beast back up the mountain), tasted the most celestial lemon tart on this earth, wedged into the terraces of Menton, and sliced my thumb open in Nice market. And on my return I'm really excited to be working tomorrows supper. It's the usual deal: BYO, 6.30pm-9.30pm. And next week look out for the Chocolate Truffles! Here's the menu, to get the juices flowing.

Red Lentil and Roasted Red Pepper Soup - £4

Vinci Olives, Coriander Hummous and Sourdough Ciabatta - £5


Charcuterie and Salad: Prosciutto, Coppa, Fennel Salami and a Spinach and Parmesan Salad - £8

Butterbean, Chorizo and Dill Casserole - £7


Apple Tart with Creme de Marron and Vanilla Yogurt - £5

Goat's Cheese with Apple Jelly and Toasted Hazelnuts - £4


Espresso and Fresh Mint Teas - £1.50

Sunday, September 25, 2011


We're now open every Thursday, Friday and Saturday evening. The menu is looking delicious for next week:

Juicy Vinci Olives, Cumin Hummous, Fresh Anchovies and Sourdough Ciabatta - £6

Spiced Sweetcorn and Ginger Chowder - £4 (V)

Coppa with Salsa Verde Flageolet Beans - £5

Marinated Feta and Soft Pepper Tomato Salad - £6 (V)

Warm Chorizo and Tomato Salad - £5

Charcuterie Plate - £6

Baked Balsamic Peaches with Vanilla Yogurt - £5

Fresh Goat’s Cheese with Brogdale Apple Jelly and Toasted Hazelnuts - £5

We start serving at 6.30pm and last orders are at 9pm (hopefully this will be moving to 10pm shortly). Just bring a bottle and come and settle in to the deli. Loads of love xxx

Thursday, July 28, 2011

Who's coming for Supper?

Hello all of you.
Sorry for the absence. I've been busy getting married and trying to finish my next book 'Recipes to Remember". And it turns out it's not for the faint hearted!
But now i'm back on track and ready to cook you all some suppers.
We will be running 'The Stephen Rose Supper Club' for three nights over the course of August:

Thursday 11th
Thursday 18th
Thursday 25th

There are a mixture of tables for 2, 4 and 6.
As per, the menu will be a never ending array of mezze, themed each time (tbc)
To book in, please email rosie at rosiesdelicafe dot com asap and we'll send you the link to secure the booking.
It is a byo evening and things kick off at 7pm. the price per head will be £30
But please do let us know any essential dietary requirements.
Now form and orderly queue!
lots of love,
Steph and Rosie xxxx

Wednesday, May 25, 2011

EGGS AND BRADY'S. With relative ease

I realised two goals today. One ridiculous, and the other, an old time fantasy. I will start with the first: I've never really known how to boil and egg. It's embarrassing but true. I suppose I always rely on the internet or Delia, so have never cemented the process in my mind. Faced with 40 eggs to boil this morning for a catering job, I knew that my ignorant days were up. And by now, looking at my mountain of egg mayonnaise, I have truely mastered the art. It's not hard either. Here is a food proof method:

Place as many eggs as you like in a pan. Nearly cover entirely with water. Place the egg pan on a high heat and bring it to the boil. Time 3 minutes. Then immediately turn the heat off and fit a lid for 8 minutes. Then place the eggs under a running tap. Keep them covered with cold water until you want to peel. The shell will come away easily and no shredded edges will be in sight.

The second achievement of the day is less culinary, but may lead to some cooking. There is a derelict site in Brixton which has long been a fantasy of my imagination. Brady's is a pub with a beautiful clock tower covered in graffiti and tumbling with weeds, best seen from the train station. I have adored it on countless worse-for-wear mornings in bright sunlight. It must be my inner Marianne Faithful. Word on the street is that Jimmi Hendrix played his first gig here, and in the 80's it was a squat pub and there are still people in the neighbourhood with happy hazy memories of this hub. Stepping back in time and walking around the falling down bar and up the stairs to the mentally falling down rooms was an absolute delight. Hopefully some day soon everyone will be able to see this amazing old hang-out. And if I'm lucky I might get to do some cooking here.

Tuesday, May 24, 2011

A Surprisingly easy Chocolate Tart

Last summer I made quite a few chocolate tarts. They are killer dense and rich and actually very easy. All you do is blind bake your pastry and then filll with molten chocolate before letting it set. So you don't even need to do the whole back-in-the-oven to set bit. After a delicious run-in with a new orange and pistachio chocolate bar, I took it upon myself to emulate the moorish bar in a dense and decadent chocolate tart.

For the pastry I followed a recipe from Tamasin Day-Lewis' book, 'Art of the Tart' which is a great fall back for understanding each type of pastry tart and all the multifarious incarnations. For the chocolate filling, heat double cream until it is nearly at boiling point. Pour this over the same amount of broken chocolate and flavour with salt and orange zest. Pour this into the baked pastry case and scatter over crushed pistachio nuts. It's basically like making a massive truffle. Leave the tart to cool before refrigerating to fully set.

Wednesday, May 18, 2011

SCHOOL DISCO in the deli

I'm still writing away down here, trying to finish my next book, testing recipes and having a great time thinking about designs. But the deli is still pumping and today we cleared the tables aside and have a party session with my friends from Coldharbour Lane. They are utterly exhausting and the only thing for it was to try and distract them with some Toddla T. I haven't had so much fun in years.

Thursday, April 21, 2011


...that I've been so quiet. And it is going to have to stay that way for a bit I'm afraid. I am writing a next book. It's very exciting and I'm working really hard on recipes, testing, writing, conjuring. The book will be published by Kyle Books. They are a great team and I'm super happy that we are again working on the designs with ed grace.

But if I told you what I was cooking all the time, it might rather ruin the surprise. However, this one was too juicy not to document. Tonight I tested one of the recipes: Lancashire potato cakes packed with capers. I have to say they are bloody delicious and eaten with a massive swipe of homemade egg mayonnaise, I couldn't be happier.

Thursday, April 7, 2011


Joanna's vintage stall will now be on SATURDAY 16TH APRIL.
sorry for any inconvenience...

Monday, April 4, 2011


Saturday April the 9th will see a gorgeous vintage china stall outside Rosie's. i'm really excited about this and know i will want to buy everything! Joanna will be open for business from 10am until about 5pm. she's got lots of tea sets, mid-century designs, tablecloths and even some amazing glassware so come on down and take a look before it all goes.

Steph and I will be doing out next supper club on the 14th April.
We are taking a slightly different route,
and as a one-off we are offering a never-ending supply of european tapas.
here's an idea of what you can expect:

Sardines Escabech
Nettle gnocchi with wild garlic sauce
Mustard seed glazed Celery with cumin and white wine
Bulgar wheat with chicory, orange and dill
Spiced peas
Fish stew
Barcelona Lentil salad
Sundried tomato and olive pate
Herbed yogurt tzatziki with Soughdough
Blood orange and Campari jelly
Salted Honey Truffles
Mint Teas

to book, please email asap and we can slot you in.
it's 7pm, byo, cash only, £25 per person....
don't be shy!

Thursday, February 24, 2011

BONITO in San Agustinillo

I've just got back from Mexico (so excuse my ramblings because I'm pretty jet-lagged!) We travelled around and had a fantastic time. The Colours (bright), the smells (smoky), and most of all the people (just seriously sunny) were really the ticket. But as is often the case, my favourite meal was not only the simplest but also the cheapest. At the village of San Augustinillo, Oaxaca state, I walked past the Miscelenia (a road side buy-whatever-you-need vegetables, water, sweets and corona shack) each day. There was always a gaggle of women and children and footballs but most of all, a massive barbeque binding these together. On our penultimate day I saw a rangy mexican weighed down by the mornings catch: Bonito, which is like a small tuna. I new where to go for lunch!

The Bonito where gutted and simply sliced in half and barbequed. This is the way that most of the fish came on the coast. Plain and simple and smoky. But the lovely ladies hanging in the back kitchen then flaked it off the main fish and made a hash with white onions (seemingly the most commonly used onion in Mexico), some tomatoes and green chillies and maybe some orange zest (we couldn't quite tell?). It was served with tacos and limes for squeezing. Just so simple and so bloody good we couldn't believe it! We were on a real high from such a delicious and fresh lunch and celebrated with Sorrel icicles and more holiday Micheladas.

I may well write a few other posts going off on one about our lovely holiday food, so please bare with me... xxx

Thursday, February 10, 2011


Hey Hey, in my absence, regarding supper club bookings, please contact She's Stephen to her friends and will happily book you all in for our March Suppers. xxxxx

Wednesday, February 9, 2011

OAXACA coming at'cha

I'm devastated to say I'm off to Mexico on Friday. Poor me. I'll be away til the beginning of March with The 2 Bears, hopefully with lots of new ideas and kapow flavours. I can't wait. All the best! xxx

Saturday, February 5, 2011


Hey Hey. So, after the success of Thursday's supper club, Steph and I have decided to do 3 more in March.
They will be held at 7pm on Thursdays the 3rd, 10th, and 17th of March.
The evening comprises of 4 courses and is £25 per head, byo, cash only.

The first supper, on the 3rd, will be spring-like and green and something like this:

Spicy Pea Soup with Feta
Creamy Lamb Ragu with dill.
Giant Cous Cous with Preserved Lemons
Courgette Salad
Earl Grey Rice Pudding with Berry Compote
Sea Salt Truffles with Marsala Coffee

The food is always delicious and warming and really homely.
Just to give you an idea of the style, Steph's been making amazing scented and salted truffles
and I'm partial to meaty casseroles and big salads.
We may also do some more themed nights -
an Indian and a Mexican Night are in the pipeline...

To secure your places, please follow the paypal link HERE
Please make a deposit of £10.00 per person.
Please understand we are not doing this to be officious.
We have been forced to do so after some unfortunate last minute cancellations that have left us in the lurch!

Please email with the night you wish to come, any dietary requirements, or just tell us your secrets.
Looking forward to feeding you all in the spring!

lots of love,
Steph and Rosie ("The Stephen Rose Supper Club")

Friday, February 4, 2011


I got sent a box of goodies last week by British Onions. But it wasn't just onions. It was all sorts of other store cupboard essentials. The task was to make an onion gravy so they sent Mushroom Ketchup, English Mustard, Worcester sauce and Marmite. These are supposedly the key ingredients to making a good gravy. Like a good pupil with a job to do, I set about my gravy exercise.

My american cousin Rachel was due for dinner, so in uncharacteristic style I made bangers and mash and she, poor thing, had to suffer my experiment! It's not really my sort of food. Nursery food too much perhaps. And not enough scope for tweaking and playing with flavours. However, I soon realised that I could have some fun. I cooked up the onions in butter and olive oil until they were beginning to stick and turn golden (one regular onion and one red). Then I added a tablespoon of plain flour to give the gravy some body. It's not unlike making French Onion Soup really. I added some water and turned the heat up high. I added some star anise to give real depth and then some molasses to make it sticky and sweet. A dash of Chianti, some Marmite and Mushroom Ketchup (which smells more of cloves than mushrooms) and we had some really good axle grease. Once the sausages were browned and cooked I poured the gravy over the sausages so the flavours would combine, and placed it back in the oven for a further 10 minutes. Accompanied with some carrot and potato mash, it turns out that bangers and mash aren't as boring as I thought, so long as there's some good deep warm flavours to wash it down. Don't forget though, the key is definitely the star anise and molasses.

Wednesday, January 26, 2011


We've been a bit lazy in January, but I am sorting it out. NOW.
In doing so, we have a supper club on Thursday 3rd February.
I'll be cooking with my gorgeous friend Steph Boote who has worked in kitchens all over London, including a stint at Rosie's.
So far the menu, which costs £25 per person, is looking like this:

Creamed Cauliflower Soup with Cumin and Truffle Oil
Slow Cooked Lamb with Preserved Lemons
Warm Jumbo Cous Cous
Roasted Beetroot Salad with Beet Tops, Orange and Parsley
Earl Grey and Cardamon Rice Pudding with Fruit Compote
Truffles with Marsala Carajillo

Supper starts at 7pm and the deli closes at 10pm.
It's byo and cash only.
To reserve a table please email me back ASAP with any dietary requirements at,
and also make your reservation payment here
(This is non refundable if you cancel, and refundable if we cancel, due to previous cancellations leaving us in the lurch!)
We are really excited about this menu and can't wait to feed you!

Speak soon.

Friday, January 21, 2011

Thursday, January 20, 2011

HERCULES. I'm having a LOVE AFFAIR with a Tartlet

I'm hungover today. We went to see Hercules and Love Affair at Heaven last night with the fat white duke and got a little bit carried away. I think being amoungst the glayterrati gave me a light head. The new album has been playing in the deli all week, and I'm totally obsessed with 'My House' which has an awesome video on youtube. So I was champing at the bit to see what they are like live. The band weren't half good too, with loads of jumping around in jumpy-suits. Though in a very suburban way, I'm still trying to work out what sex everyone was! And just to top off the night, The Horse Meat Disco were playing records afters, which is always a pleasure, not least because it is my constant goal to turn them straight. I fear I am loosing this battle.

Anyway, I've got one of those all day hunger-chain-smoking-delirious hangovers, and there's isn't a great deal in the house. Or so I thought....
There's puff pastry, a few eggs, some celery, leeks and rather pathetic looking nob of goat's cheese left over from the afore mentioned pizza session. Not so bad. I rolled out the pastry and sauteed some onion, celery and leeks. The edge of the pastry was brushed with a beaten egg and the vegetables tipped into the centre. The remaining egg was poured on top and a few roundels of cheese positioned. Into a very hot oven (240C) for about 10 minutes, and straight out onto my plate. Washed down with a pint of Earl Grey tea, and things are looking up. It's gooey from the cheese and the pastry, puff, never ceases to amaze me. I may just have a dance to 'My House'. It's where I am, after all.

Tuesday, January 18, 2011


Since Christmas we've been making a delicious butter bean casserole every day at Rosie's. It's been selling swiftly and is really easy. Think of it as a pasta sauce with swimming beans and you'll be away. I highly recommend it with a little toasted bread for mopping. It's the perfect week day lunch.

2 tbsp olive oil
1 large onion, sliced
2 cloves of garlic, crushed
1/2 tsp smoked sweet paprika
1 tsp whole cumin seeds
2 courgettes, diced
3 tins of chopped tomatoes
4 tins of butter beans, drained
1/2 bunch of fresh dill, roughly chopped

Heat the olive oil in a large heavy bottomed pan on a medium flame. Add the onions and sweat. Then add the garlic, paprika and cumin seeds. Stir frequently. Now add the courgettes and allow everything to cook for long enough to saute but not brown. Tip in the tomatoes and turn the heat up so that it really bubbles and reduces. When it is thick add the drained beans and dill. Heat for just long enough to heat through the beans, and then serve in a bowl with some thick bread.

You can play around with this recipe. We have. Try adding some diced carrots along with the courgettes, or replacing the dill with parsley, or adding a finely chopped chilli. Easy Peasy. xxx

Monday, January 17, 2011

FINGER LICKIN' CHICKEN and other stories

We've been eating really well lately. It's something to do with spending time at home (January), doing conscientious shopping trips and being quite frugal (again, January). Last week I had my dear friend Flora for supper and cooked some delicious salads. The best was one with lentils, fennel and mackerel. It was crunchy and satisfying and washed down with far too much wine, made for a delicious girls-night-in. This blog is usually pretty frivolous but after watching all the Big Fish Fight programmes on telly, I really must stress how much it has moved me, and I hope you too. Hopefully from now on, people will be using sustainably caught fish. The mackerel I used for this salad was just that, made by a company called 'fish forever' that we sell at Rosie's. Please do find it, where ever you live.

The weekend was a gorge-fest. Raf made pizza. It's super easy making pizza and we had a really good time choosing toppings for each batch (tomatoes, aubergine, mozzarella, goats cheese, balsamic onions, coppa and all topped with a sprinkle of rocket) and the real trick was using a cast iron slab to bake them on. We got it really hot and then eased each pizza on to it to really crisp up the bottoms. And Raf really does have natural kneading hands, lucky for me. The base was absolutely perfect. I just need to get him making me daily bread and I'll have it taped! Next time we do pizza, I want to try a distant Florentine memory. I know it involved potatoes, rosemary and taleggio (the first time you eat taleggio it changes your world)... watch this space.

And now on to the whole point, the chicken. We roasted one last night and stuffed the skin with a delicious butter packed with chillies, basil, lemon zest, clementine zest and garlic. All pretty obvious. But this morning I stripped the remaining meat off of it and made a stock with the carcass. It's the three day chicken frugality challenge. The meat has gone into a puff pastry pie with leeks, carrots and loads of wilted spinach in a white sauce. That's coming out just before EastEnders for a cosy night in. And tomorrow's supper will be risotto, utilizing the chicken stock. It really does take things up a notch if you make risotto with real stock. You should try it.

Thursday, January 13, 2011


Last nights supper was the epitome of easy. It may not seem it, but honestly fresh pasta is a breeze. I kneaded in the afternoon, and we rolled when we got home. NOTHING beats freshest egg pasta. Especially if it is accompanied by a quick tomato sauce (we used yellow cherry tomatoes, pancetta, basil, parmesan and some lemon zest) and my Mum and her delicious white wine. I'd like to recoin the phrase "Supper of Champions". It's meaty and supple and keeps you full for hours. Go on. Try it.

Tuesday, January 11, 2011


So, the first Breakfast at Rosie's went off really well. Here's what happened (translation: we made muffins, egg pastries, and did some merchandising) Bring it on. xxxx

Wednesday, January 5, 2011


To kick off the year with a bang we thought we'd start opening an extra 2 hours early. I know. Pretty nuts. But the muffins are coming out so well this week, we thought we ought to offer them to you on your way to the tube and say morning too. As you can see, Coffees are going to be £1.50 before 9.30am, so get your skates on and come and say hello. xxx ps. and do let me know if there are any requests for breakfast whims - fruit salad? croissants? Just say the word. x