Home Food: Recipes from the founder of #CookForUkraine

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Home Food: Recipes from the founder of #CookForUkraine

Home Food: Recipes from the founder of #CookForUkraine

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Cut or break the cauliflower into small florets, keeping any small leaves, too. Blanch the cauliflower and its leaves in a pan of boiling, salted water: take out the leaves after about two minutes and the florets after five. Refresh both in cold water, then drain well and pat dry with kitchen paper. Steam the pumpkin chunks for about 20 minutes, until very soft (if you don’t have a steamer, pop the pumpkin in a metal or enamel colander, set it over a pot of boiling water, then cover with a lid that fits as tightly as possible), then blitz to a smooth puree. (If you’re doing this the night before, leave it to cool down and keep, covered, in the fridge.) Her second cookbook is called Kaukasis: a culinary journey through Georgia, Azerbaijan and beyond. It was published on August 10th in the UK and Australia and in October 2017 in the US, Canada, Germany and Poland. It might be confusing, at a time like this, to see all these beautiful pictures of food being circulated,” Timoshkina says, “but food is an important tool for education, a basic thing that everyone can relate to. What better way to learn about a people than through their food?” For her, leading #CookForUkraine is an act of defiance; she is, she says, at once “extremely ashamed to be Russian” and “determined to distinguish Russia from Putin”. She emphasises the common ground between Ukraine and Russia, once again illustrated by food: “Our tastebuds show that we are more alike than apart,” she says. Each recipe has a story, making this a fascinating read as well as a stunning cookbook” BBC Good Food

Olia Hercules Recipe for punched potatoes and a roast chicken by Olia Hercules

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. 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. This is an incredible book – as I began to leaf through I started to smile, and I didn’t stop” Diana Henry Missing, Sophie (17 May 2015) Olia Hercules and the food of warm Ukrainian summers The Guardian. UK. Retrieved 10 October 2021. I cannot emphasise enough that you need a lot of fat to make a super-juicy kebab, so use the fattiest minced lamb you can find.One hundred recipes make for a substantial book and there is a great deal to keep home cooks in the kitchen throughout the year. It being summer, I opted for a variety of salads which I served on the patio for an al fresco dinner. I served the salads with a dish of Hercules’ red rice which was quite a revelation. This is a great example of home cooking – a simple dish with no frills which is cheap to cook and a real crowd-pleaser. To add further value, Hercules includes a recipe for how to cook the leftovers. And please, make extra so that there will be leftovers for this too was delicious.

Recipes – Olia Hercules

Style Department Represents Olia Hercules, Food Stylist". Style Department . Retrieved 15 December 2016. Acclaimed Ukrainian chef and food writer Olia Hercules shares 100 comforting recipes that can unite us no matter where we are from and where we end up. Olia also runs an online cookery school and community through the Patreon subscription platform and posts videos of Ukrainian cooking and beyond on YouTube.Olia Hercules: 'Let's not forget that Ukraine is not headlines, it's people' ". the Guardian. 2022-03-04 . Retrieved 2022-03-07.

Home Food from Olia Hercules - Review - London Unattached Home Food from Olia Hercules - Review - London Unattached

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. Put the butter and 150g caster sugar in the bowl of an electric mixer fitted with the whisk attachment and whisk until fairly fluffy. Break the egg yolks with a fork and gradually add them to the mix, whisking them in well as you go, then whisk in the vanilla extract and cheese. Transfer the mixture to another bowl, then fold in the semolina or polenta (if you use the latter, you’ll will get a cake with more texture). Spread the bean paste over a large plate, pour over the red oil and fried garlic, and serve with good bread or raw vegetables – anything crunchy is great. Pumpkin and orange kolach (pictured above) Recommending books is always a profound pleasure, and that’s really why CookbookCorner exists. But I have to admit that I do get a bit flustered and anxious when so many great titles come out on the same day. I’d normally expect that in September and October, but now summer seems to be equally crowded on the cookbook front; indeed, the proliferation of titles seems all-year-round. I’d much rather highlight a book in the week it’s published, but it isn’t always possible. As it is, I’ve still got quite a few books lined up to tell you about that have already been published, but I will stop fussing about what’s not been written about (yet) and focus on the real belter I have for you today! Russian chef joins forces with Ukrainian best friend to serve food across frontiers". the Guardian. 2022-03-06 . Retrieved 2022-03-07.From the winner of the Observer‘s Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus – bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian “cognac” profiteroles and Red basil sherbet. Praise for Kaukasis Wash and dry the mixer bowl and whisk attachment, then add the egg whites and whisk until they start frothing up. Add the remaining 50g caster sugar and the salt, and keep whisking to soft peaks. 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. Grab each skewer (with a heat-resistant glove), point its sharp end into a chopping board, then use a flatbread to slide off the kebab. Arrange the kebabs on a pile of flatbreads, so all the juices go into the bread, sprinkle liberally with sumac and serve with a salad or whole grilled tomatoes. My brother’s salad She has written the recipe book Mamushka which is a collection of Eastern European recipes. 2017 saw Hercules' second book published. [13]

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