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Mamushka: Recipes from Ukraine & beyond

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From Olia Hercules - Observer Rising Star of 2015 "Exotic, earthy dishes, vibrant colours, big flavours. Lightly beat the eggs in a bowl, then slowly sift in and mix in the flour – just enough to create a firm dough. Mix everything together with your hands and pop in the oven for 30 minutes until the edges of the vegetables start to char. I love the superb and delicate combination of herbs, spices and a wonderful range of fresh and local ingredients used in the recipes of this book.

Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they don’t unravel.I would recommend it in spite of the issues - read your recipe before and consider where you may need to do some googling to fill the gaps in some of the doughes, etc - but subsequent releases need a serious review and edit. I used regular garlic, but only half the suggested amount because I was concerned it would be too spicy for my son, who doesn't like raw garlic. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

The first time I made it I used the dough hook and it was a bit too dry and quite difficult to combine. 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. The recipes are a solid combination of bright and fresh, as well as home-y and warm, with a good variety of complexities levels as well. Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English.It is published on August 10th in the UK and Australia and in October 2017 in the US, Canada, Germany and Poland. I've never made a bread that is has cheese inside (the flatbread has feta cheese incorporated plus herbs) and I loved the result. Following the financial crisis of 2008, Olia decided to quit her job as a film business reporter to pursue her dream to cook for a living. This book is an ode to all those women (and men) that I was raised by and grew up with, and the food they lovingly prepared.

Cook the poussins, cut side down, over a medium heat for 3 minutes, then flip them over and cook them skin side down for 5 minutes. I was expecting a really flavorful, spicy hot and pungent soup, and I just didn't quite get there with the flavors. 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.It is a beautiful book to begin with; there is at least one picture to accompany each recipe plus pictures of Olia Hercules and her family in Ukraine. Threw in a few dried shiitakes because I didn't have the whole amount of porcinis and it didn't seem to suffer for it. I like cookbooks with pictures but it was especially important here, as I am not used to Ukrainian food so it is nice to see what the food looks like. Once the goose is ready, cook the noodles in a large saucepan of salted boiling water for 2 minutes.

It makes a huge pot (much more than four servings) and I cannot wait to eat leftovers for lunch tomorrow! 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. I needed at least 2 (more if Ukraine had gotten through to the knockout stage), and for the second evening, had to resort to Ukrainian Nemiroff Birch Vodka (our rules state that only food and alcohol of the respective countries playing may be consumed). In fact I was impressed with the depth of flavor and the amount of collagen in the broth that was evident when I took the leftover broth out of the refrigerator for lunch the next day. I used a dill pickle in tiny dice and mixed that with the red onion, pepper, and salt to mellow the onion.

I would recommend this book to anyone who likes cooking (or just reading about) good and interesting food. It was made worse by the fact that Russia was also playing, and many of my cookbooks did not differentiate between Russian and Ukrainian food (or that of any other ex-Soviet country).

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