Mamushka: Recipes from Ukraine & beyond

Product Information

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.

tkhemali (Georgian sour plum sauce, available online or in specialist shops, such as dachashop.co.uk) 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. Hercules has appeared on Saturday Kitchen, [10] [11] Sunday Brunch, [12] and Christopher Kimball's Milk Street Television.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. 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.

This is an incredible book – as I began to leaf through I started to smile, and I didn’t stop” Diana Henry

Introduction

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. In a large bowl, combine the ground meats, barberries (if using), parboiled rice and the remaining diced onion. Season with the salt and gently toss with your hands to mix, just until combined. 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. a gorgeous love letter to the food of her homeland that definitively proves there’s more to the Ukraine than borscht and potato dumplings. SAVEUR Magazine

Hercules captures classic Ukrainian dishes, which her family faithfully tended to through the generations...Each appears with the story of how the recipe came to her." http://www.tastingtable.com/cook/national/ukrainian-stuffed-cabbage-recipe-olia-hercules-mamushka-cookbook Tasting Table 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. You can totally use butter or another neutral-flavored oil in this recipe. But sunflowers are the national Ukrainian flower and symbol of peace for them. So it’s only natural that sunflower oil would be used in this recipe for this Ukrainian garlic bread. How do you store this bread? Each recipe has a story, making this a fascinating read as well as a stunning cookbook” BBC Good Food 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.

Other cookbooks by this author

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. 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. In this cookbook, [Hercules] sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe… Artfully photographed and buoyed by Hercules’s enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes. Publisher’s Weekly