Mamushka: Recipes from Ukraine & beyond

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OUR MISSION CookForUkraine aims to increase awareness of the humanitarian crisis the world faces right now, as well as raise the funds needed to aid children & families in Ukraine who have been displaced by the current situation. Preheat the oven to 180°C/350°F/Gas Mark 4. Bake the sausage shapes for 15 minutes, then remove from the oven and carefully (don’t burn your fingers) slice each sausage into 10–12 pieces. Lower the oven temperature to 150°C/300°F/Gas Mark 2 and bake the biscotti for a further 30 minutes, then switch the oven off and leave the biscotti inside to dry and cool. They will become crispy as they cool (but not hard). Stir in the honey or maple syrup, strain and discard the fruit. Chill, then serve in a jug with ice and mint. Na de inleiding volgt een opsomming van onmisbare ingrediënten. Niet alles is bij ons algemeen verkrijgbaar, in de receptuur wordt frequent verwezen naar Poolse winkels. Google wijst uit dat de dichtstbijzijnde voor mij op 45 kilometer afstand zit … Hercules draagt hier en daar weliswaar alternatieve ingrediënten aan, maar het is toch een beperking (waar zij uiteraard niets aan kan doen).

Mix the cinnamon with the apples, then tip the apples into the prepared cake tin and pour the cake batter evenly over the apples. Bake for 35 minutes or until a skewer inserted into the cake comes out clean. These are basically the most incredible stuffed savoury doughnuts. We often went to Genichesk by the Sea of Azov, the shallowest sea in the world. You had to walk for at least 300m (428 yards) until the water started reaching your knees...a five-year-old's knees at that!" Get cooking, share your pictures, recipes and stories on social media by adding the #CookForUkraine hashtag. Hercules began working as a film journalist but amidst the 2008 economic crisis decided to change careers. Olia Hercules began working as a chef after completing a course at Leith's School of Food and Wine in 2010. [5] [6] She was then a food stylist for various publications, [7] after which she went on to work at London restaurant Ottolenghi's as a chef-de-partie (line cook). [8] [9] The next morning, add the rest of the flour and fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.This is an incredible book – as I began to leaf through I started to smile, and I didn’t stop” Diana Henry Missing, Sophie (17 May 2015) Olia Hercules and the food of warm Ukrainian summers The Guardian. UK. Retrieved 10 October 2021. Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper.

Make the sauce first. Heat the sunflower oil in a heavy-based flameproof casserole dish. Fry half the onion and all the grated carrot over a medium heat for 5-10 minutes until soft. Add the sugar and tomato purée and cook for 1 minute. Add the bay leaf, tomatoes and the 400ml water. Season well with salt and pepper. Olia begins Mamushka with an introduction to her life and home in Ukraine. She talks about her memories, including seasonal eating and flavors in a country with mild winters and long, hot summers. After the introduction, she pairs the recipes with personal stories scattered throughout in the headnotes. First make a ‘sponge’, which is a type of yeasty starter. Dissolve the yeast and sugar in the measurement water (make sure it’s blood temperature – hot water would kill the yeast!). Add 200g (7oz) of the flour and mix roughly. Cover with clingfilm and leave to prove in the refrigerator overnight. Hercules has appeared on Saturday Kitchen, [10] [11] Sunday Brunch, [12] and Christopher Kimball's Milk Street Television.Brush with an egg wash and bake! While the bread is baking, make a garlic oil by chopping green garlic (or regular garlic) and flat-leaf parsley and mixing it with sunflower oil. When the bread is done baking, immediately brush the hot bread with the garlic oil, infusing it with the sharp earthy herby oil. Sprinkle some salt on top and serve. Can you skip the sponge step? Russian chef joins forces with Ukrainian best friend to serve food across frontiers". the Guardian. 2022-03-06 . Retrieved 2022-03-07. Olia Hercules: 'Let's not forget that Ukraine is not headlines, it's people' ". the Guardian. 2022-03-04 . Retrieved 2022-03-07. Flour your work surface lightly, divide the dough into 4 pieces and roll each piece into sausage shapes, 2.5cm (1 inch) in diameter. Flatten them slightly, then brush the tops with the milk. Arrange the reserved nuts vertically, side by side (like little soldiers), along the tops of each sausage. Push the nuts down ever so slightly to make sure they don’t fall off. Carefully transfer the sausages to the prepared baking sheet, then chill in the refrigerator for 30–60 minutes. Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love’ Diana Henry

Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too." Place the beetroot at the bottom of a warm, sterilised 2-litre preserving jar, then top with the cabbage wedges, beans, spring onions, garlic and all the aromatics, apart from the peppercorns. Heat the butter and oil in a large, heavy-based skillet or frying pan. Cook the poussins, cut side down, over a medium heat for 3 minutes, then flip them over and cook them skin side down for 5 minutes. Place the goose pieces in a large, heavy-based flameproof casserole dish. Don’t use any oil, and don’t preheat the casserole – this will ensure that the fat is rendered slowly. Fry the pieces gently on all sides until brown and a lot of the fat has been rendered. You may need to do this in batches.

The author relates a story where her uncle in Moscow is often asked by his Russian friends: “Is it true that Ukrainians eat borshch three times a day?” and his reply is always, “If you guys could make a proper Ukrainian borshch, you would get up at night to eat it.” Each recipe has a story, making this a fascinating read as well as a stunning cookbook” BBC Good Food