Sovay's Profile

From: Northern England,

Joined: October 7th, 2012

About me: I've embarked on a mission to cook something new from every cookery book I own - currently 260 - and am planning to use my account here to keep track (thanks to rfb from Librarything for tipping me off to the existence of this site). I've made a couple of rules for myself: to cook the recipe as given, with no substitution or variation unless suggested by the author; and to try to pick a genuinely new dish from each book - in other words, as I've cooked many Leek and Potato Soups in my time, I don't get to count Leek and Potato Soup as a new dish just because I haven't used this specific recipe before (unless it has really significant differences from the usual versions).

Hodge Podge from Mrs Beeton's Cookery Book

Beef and vegetable soup with beer - turned out disappointingly bland. The recipe had no seasoning other than salt and pepper - having tried it, I added a stock cube and some Worcester sauce, which helped... read more >

recipe reviews (241)
book reviews (5)
useful review votes (43)

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Sovay's Reviews

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

The Cuisine of the Sun : Classical French Cooking from Nice & Provence

By Mireille Johnston
Biscuit Books, Incorporated - 1996

aka Squid with Vegetables - the vegetables in question being onion, red pepper and mushrooms. My squid were quite large so I gave them an extra 10 minutes simmering to make sure they were tender. The result was delicious; the only thing I would say is that what starts off as a large panful reduces down a good deal (mainly because the mushrooms shrink) so if you're feeding people with big appetites this is something to be aware of. I've got a helping left and am thinking of mixing it with cooked rice to make a kind of pilau.

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A favourite recipe from this book. I've identified it as a main course because it does stand up on its own (with a salad) but it would also work as an accompaniment to chicken, lamb or fish.

A couple of adjustments: I sometimes substitute cooked potato, in small dice, for the rice; and I quite often brown the courgettes up to a day in advance and leave them weighted to press out excess liquid, as suggested for a somewhat similar (though simpler) dish in Sophie Grigson's Vegetable Bible. This adds depth to the flavour and means the amount of cheese can be reduced if one is in healthy-eating mode.

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