Sovay's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating
The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
By Claudia Roden
Penguin - 1999
A kind of oven baked frittata, good both hot (or rather warm) and cold, though I think warm has the edge as the consistency gets much more solid once it cools.
A tomato sauce would be good with this but it would need to be quite a delicate one - I tried it with Hugh Fearnley-Whittingstall's roasted tomato sauce (simply because I had some in the fridge) but that was far too intense and overpowering.
The recipe says to pour the egg/cheese mixture over the courgettes but mine was way too thick - it had to be scraped out of the bowl and spread.
useful (2)
Tagliatelle Frisinsal : page 232
I liked this overall but was in two minds about the raisins, and next time would probably chop or even puree them to distribute them evenly through the sauce and avoid the bursts of intense sweetness which I don't like.
Lemon juice would also be a good addition, to counteract both the sweetness of the raisins and the richness of the chicken juices and pine nuts.
useful (0)