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Mamushka: Recipes from Ukraine & beyond

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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!" Morkovcha is a creation from the half a million Koreans living in Central Asia, Russia, and southern Ukraine. It was used as a substitute for the more difficult to locate Chinese cabbage. Julienned carrots are seasoned with salt, then mixed with a sugar, vinegar, garlic, and spice mixture. If added to a sterilized jar, it can keep in the refrigerator for around a month. Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen – there’s not a recipe of hers I don’t want to cook immediately” Nigella Lawson

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.She now works as a freelance chef, food stylist and recipe writer, and has taken great pride in producing a book that reflects the culinary treasures of her homeland. When she started the book, she thought of it as a journey into a little-known culinary quarter for people interested in extending their cultural horizons, but by the time she finished it, she realised it had universal appeal. Luscious Cake Recipes 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: 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 ] The steam from the dish smells of meat and tomatoes, but there's a lightness to it. We peek into the pot together: The cabbage is still bright green and the sauce a warm red; it looks nothing like what I saw as a child. 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.

Whaite, John (2015-06-21). "Olia Hercules: the chef bringing East European food to our tables". Telegraph.co.uk . Retrieved 15 December 2016.Flour your work surface generously. Divide the dough into 4 pieces and roll out each piece as thinly as you can. Roll up each sheet of dough into a tube and cut across into 5mm noodles. Leave the noodles to dry for 30-60 minutes. Once the goose is ready, cook the noodles in a large saucepan of salted boiling water for 2 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. 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.

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.Missing, Sophie (17 May 2015) Olia Hercules and the food of warm Ukrainian summers The Guardian. UK. Retrieved 10 October 2021. Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions.  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. In a large heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat. Add half of the onion and all of the grated carrot, and cook until soft, 5 to 7 minutes. Add the tomato paste and sugar, and cook until lightly caramelized, 1 to 2 minutes. Add the chopped tomatoes, water and bay leaves, and cook until reduced by half, 15 to 20 minutes. Remove from the heat and season with salt to taste.

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