Posted 20 hours ago

Mamushka: Recipes from Ukraine & beyond

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A surprisingly huge hit, although I didn’t like the roasted potatoes, which were a little crispy by the time the denser beets were fully cooked. If Olia set out to paint a cultural and historical picture through food and family she succeeded admirably. Lightly beat the eggs in a bowl, then slowly sift in and mix in the flour – just enough to create a firm dough. Traditionally, we use firm white cabbage leaves here, so if you want more of a traditional taste, please use those instead of the Savoy. Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper.

This makes a stickier cake layer than the standard Russian medovik biscuit layer which tastes just as good but isn't probably going to present as well as the latter, due to it's stickiness. She trained at the renowned Leiths School of Food and Wine and then worked as a chef de partie in restaurants, including Ottolenghi, and as a recipe developer before landing a book deal for Mamushka, a cookbook that celebrates her family recipes, from Ukraine and Moldova to Azerbaijan and Uzbekistan. 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. She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-departie for Ottolenghi's. Also, world famous pickles from Ukraine and its neighbour regions are well presented in this wonderful book.Olia Hercules will entice you with evocative new flavours and ingredient combinations that will leave you asking yourself why you haven't been eating Ukrainian food all your life! I’d probably sub halibut or sea bass next time, my catfish wasn’t great but I wanted to be authentic to the recipe and culture. If you are curious and want to discover something new and learn more about Ukraine, I highly recommend this book. Tonight, I am having the second helping of the beautiful “Cold Beetroot Soup” – an amazing rich ruby red colour, which would be perfect to serve to visiting Vegans (or anyone else! Like many first-time cookery books that make their mark robustly and deservedly, this one came out of left field: a personal collection of recipes from Ukraine, with influences from Russia, Armenia, Georgia and Moldova, Mamushka is a book that isn’t about trends but about telling stories, my favourite sort of cookbook.

Ukraine itself is vast, with quite different climates in the north, south east and west – so rationally you would expect different regional cuisines. She worked as a reporter for Screen International before her interest in food as an amateur reached its apogee and she decided to retrain to be a chef at Leith's School of Food and Wine.If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. grams of flour to 1 cup of water would make a dough that is way too dry, if it would come together at all. Despite my strong Ukrainian identity, I have always cherished and taken pride in the cultural diversity that we were so lucky to enjoy in Ukraine. I used a dill pickle in tiny dice and mixed that with the red onion, pepper, and salt to mellow the onion. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

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