276°
Posted 20 hours ago

Home Food: Recipes from the founder of #CookForUkraine

£13£26.00Clearance
ZTS2023's avatar
Shared by
ZTS2023
Joined in 2023
82
63

About this deal

These eggs are traditionally served during Easter as part of a bigger feast. If you want to make them when wild garlic is not in season, simply use another soft herb – you can never go wrong with dill when you make Ukrainian dishes. If you don’t want to make your own mayonnaise, use shop-bought – you’ll need about 100ml – and just stir in the horseradish and lemon juice. 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. Olia lives in London with her sons Sasha and Wilf, and husband – fellow food writer and photographer Joe Woodhouse, writing, cooking and feeding her unceasing curiosity by researching food culture and culinary traditions of countries less explored. Hercules has appeared on Saturday Kitchen, [10] [11] Sunday Brunch, [12] and Christopher Kimball's Milk Street Television. Alissa Timoshkina and Olia Hercules: ‘Food is an important tool for education,’ Timoshkina says, ‘a basic thing that everyone can relate to. What better way to learn about a people than through their food?’ Photograph: Tania Naiden

Home Food by Olia Hercules | Cookbook Corner | Nigella Lawson Home Food by Olia Hercules | Cookbook Corner | Nigella Lawson

In the morning, take the poolish out of the fridge: it should look bubbly and slightly raised (if it doesn’t, I am sad to confirm that your yeast is dead). Whisk in the pumpkin puree, orange zest, eggs, one and a half teaspoons of salt and the sugar. Now add the flour: just dump it all in and stir with a fork or spoon. Knead the dough well, then leave somewhere warm for an hour or two, to rise. Hercules’ cookbooks are special not only because of her recipes – many of which are new to readers in the UK – but also due to her evocative writing. Many cookbooks these days have essays written alongside the recipes but not everyone has the skilled writing style of Hercules. She is a natural storyteller who enables the reader to feel they are sitting under the trees with the Hercules family eating a summer feast. Hercules has written movingly about her family so that we feel we know them. Followers of her social media account have been kept up to date with recent events in Ukraine and the challenges facing her family and friends. I wondered whether it might be rather trite to review a cookbook under these circumstances. Still, perhaps at times of stress – political and personal – the ability of food to unite and comfort is as important as ever. Melt 25g of the butter in a frying pan on a medium heat, add the apples and cook for two to three minutes on each side, until they start to turn golden. Sprinkle in the brown sugar, cook the apples for another minute on each side, until caramelised, then transfer to a bowl and leave to cool slightly. Olia’s latest two cookbooks with Bloomsbury are Summer Kitchens, a book that explores Ukrainian regional cooking and Home Food, an ode to cooking for her family.The recipe I’m sharing with you today is Stefa’s Stone Fruit Cake. I rather feel I’ll be making it all summer long. Put four tablespoons of oil in a large frying pan over a medium heat – it should cover the base of the pan, so add a little more, if need be.

Olia Hercules - Wikipedia Olia Hercules - Wikipedia

If you are using six 200ml glasses, fill them each halfway up; if you are using a one-litre jelly mould, oil it lightly with a brush, especially in all the grooves, but not so much that it pools in the bottom. Put in the fridge to set: for the glasses, it shouldn’t take longer than three hours; for a big mould, give it four or five hours, or cover and chill overnight and eat within two days. For hard-boiled eggs with a soft yolk, put the eggs in a pan of cold water and put on a medium-high heat. Watch them, for as soon as the water comes to a rolling boil, you must turn the heat down to low and set a timer for four minutes. When the time is up, drain the eggs and submerge them in cold water. Buryk, Michael. "Ukrainian British chef and author offers a fresh look at Ukrainian cuisine". The Ukrainian Weekly . Retrieved 2021-10-09. Russian chef joins forces with Ukrainian best friend to serve food across frontiers". the Guardian. 2022-03-06 . Retrieved 2022-03-07.Olia also runs an online cookery school and community through the Patreon subscription platform and posts videos of Ukrainian cooking and beyond on YouTube. Add two and a half litres of cold water and the bay leaf, season lightly with salt and bring to a boil. Turn down to a simmer and cook, partially covered, for about 40 minutes. For the potatoes, put a pot of water on the hob, season well with salt and add the whole potatoes, skins and all. Boil them until they are very soft, but not completely disintegrated (20-30 minutes, depending on size). Drain them and leave to cool enough so you don’t burn your hand. If I can, I will take them outside to speed up the cooling. Olia Hercules was born in the south of Ukraine in 1984. She left her home town Kakhovka at the age of twelve, when she moved to Cyprus. 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

Asda Great Deal

Free UK shipping. 15 day free returns.
Community Updates
*So you can easily identify outgoing links on our site, we've marked them with an "*" symbol. Links on our site are monetised, but this never affects which deals get posted. Find more info in our FAQs and About Us page.
New Comment