Stir in the honey or maple syrup, strain and discard the fruit. Chill, then serve in a jug with ice and mint. Heat the butter and oil in a large, heavy-bottomed frying pan. Cook the poussins, cut side down, over medium heat for 3 minutes, then flip them over and cook them, skin side down, for 5 minutes. Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper. 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 ] Divide the dough into 8 pieces and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 24cm (9½ inch) round cake tin, cover and let them prove again, this time in a warm place, until doubled in size. They will join together just like hot cross buns do.

This is really charming book - the author has such an effortless way about her when she tells stories of her childhood and her love of food. I've sadly never been to Ukraine or any of Eastern Europe. I'd really like to go and this book has inspired me even more! 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.” 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. Meanwhile, heat the sunflower oil in a frying pan. Add the onion and carrot and cook over a medium heat, stirring, for about 5-7 minutes until the carrot is meltingly soft and is about to start caramelising.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." Salivating over the recipe in Mamushka, I can see where he is coming from. Olia Hercules, author of Mamushka. 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.

Missing, Sophie (17 May 2015) Olia Hercules and the food of warm Ukrainian summers The Guardian. UK. Retrieved 10 October 2021. Each recipe has a story, making this a fascinating read as well as a stunning cookbook” BBC Good Food 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: Olia Hercules tells how the word pampushky can also be used to describe a beautiful plump woman. And that description also fits these plump gorgeous bread rolls that come out of the oven. Once the bread is done baking, a garlic and parsley infused sunflower oil is brushed over the hot bread. The smell is warm comfort for anyone in the house. How do you make pampushky?

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!" Serve the poussins drizzled with the herby juices, or mop the juices up with some good bread, along with the Tkhemali. 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.

Olia Hercules (born 1984) [1] is a London-based Ukrainian chef, food writer and food stylist. In response to the 2022 Russian invasion of Ukraine she initiated a programme of fundraising, for individuals and for UNICEF. 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. Hercules verwoordt in een welhaast knusse stijl haar liefde voor lekker eten en koken. Zij profileert zich geenszins als de deskundige die het allemaal beter weet. Een verademing, dat een professional als zij schrijft: “Geen van de recepten is bindend. Ik hoop juist u ertoe te verleiden ze aan te passen aan uw eigen smaak. Koken gaat het best op intuïtie. Als het deeg te nat en te zacht aanvoelt, trek u dan niets aan van wat er in het recept staat. Misschien is het in uw keuken vochtiger dan het in de mijne was toen ik het recept maakte; gebruik dan gewoon wat meer meel.”

Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love’ Diana Henry 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. Pampushky is a soft Ukrainian yeast bread that is brushed with garlic oil before serving. I used regular minced garlic cloves, but the bread can also be made with green garlic. The rolls are traditionally served with Red Borshch. If there is a lot of fat, skim some of it off, then add the water, season the meat well with salt and pepper and cook over the lowest heat possible, covered tightly, for 2 hours or until tender and you can easily pull the meat off the bones. 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.