Mamushka: Recipes from Ukraine & beyond

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Mamoesjka bevat zo’n honderd recepten, merendeels uit Oekraïne, maar ook uit o.a. Georgië, Moldavië en Azerbeidzjan. Bij elk recept staat de herkomst vermeld, alsmede de Russische naam van het gerecht, zowel in Cyrillisch als in Latijns schrift. Er is een onderverdeling in categorieën, vermeld in de inhoudsopgave voor in het boek. Er zit één niet-alledaagse en daarom extra interessante categorie tussen: Deegballetjes en noedels. Hercules legt prima uit hoe je noedeldeeg maakt en gevulde deegbuideltjes. Achterin staat een register om het zoeken naar de recepten te vergemakkelijken. Hercules has appeared on Saturday Kitchen, [10] [11] Sunday Brunch, [12] and Christopher Kimball's Milk Street Television. Olia Hercules: 'Let's not forget that Ukraine is not headlines, it's people' ". the Guardian. 2022-03-04 . Retrieved 2022-03-07. It is much more than ‘just’ Ukrainian recipes, it is a celebration of food eaten in Ukraine – from all over the ex-Soviet Union – each recipe stating which country the cuisine originates from, if not Ukraine. In the introduction, the author states: Line a baking sheet with silicone paper and set aside. Blitz half the nuts in a food processor until finely ground. Cut the rest of the nuts in half lengthways and set aside.

Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper. It's food so familiar to me that I hadn't realized it was something special until I became a chef, and even more so when the conflict in Ukraine erupted, prompting me into frantically documenting the recipes that I was so scared I might suddenly lose," Hercules explains in the book's introduction. Place all the fruit in a large saucepan and cover with the water. Bring to the boil, then lower the heat and simmer for 30-45 minutes.Buryk, Michael. "Ukrainian British chef and author offers a fresh look at Ukrainian cuisine". The Ukrainian Weekly . Retrieved 2021-10-09. Van gefermenteerde tomaten tot Moldavische polenta en van taart met abrikozen en zure kersen tot ingelegde makreel, het ziet er op de afbeeldingen allemaal even smakelijk uit. Geen ingewikkelde bereidingen, wel soms tijdrovende. And despite their protests, Hercules managed to carefully document her aunt's and mother's cooking, and carry it into the 21st century. Many of the book's recipes show the hand of a creative contemporary cook: Pomegranate molasses is added to a lamb and prune soup, adding a tart depth; dried barberries are mixed into the filling of the stuffed cabbage to stand up to the sourness that came from the whole fermented cabbage leaves Hercules's grandmother used in her original recipe.

In response to the 2022 Russian invasion of Ukraine, Hercules raised money to privately send bullet-proof vests to civilian volunteers in the Ukrainian army, including her brother. [17] With her friend, the Russian chef Alissa Timoshkina, the duo established the #CookForUkraine social media initiative, encouraging businesses and individuals to raise money for UNICEF by cooking Ukrainian cuisine. [18] [19] Awards [ edit ]Add the red pepper and tomato purée to the onion and carrot and cook it out for 2 minutes, then add the grated fresh tomato, stir and reduce slightly before adding all of this to the broth. Finally, add the shredded cabbage and beans to the broth and cook for about 7 minutes until cooked through. Serve the poussins drizzled with the herby juices, or mop the juices up with some good bread, along with the Tkhemali. Whaite, John (2015-06-21). "Olia Hercules: the chef bringing East European food to our tables". Telegraph.co.uk . Retrieved 15 December 2016. Stewart, Victoria (2015-06-22). "Meet Olia Hercules, the ex-Ottolenghi chef putting Ukrainian food on the map in London". The Evening Standard . Retrieved 14 December 2016. From the winner of the Observer‘s Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus – bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian “cognac” profiteroles and Red basil sherbet. Praise for Kaukasis

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."ABOUT #CookForUkraine CookForUkraine started off as an idea between friends with a mutual love of food and a desire to help those in need. Little did they know that a simple hashtag would lead to the beginnings of a global movement…