Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love’ Diana Henry It's a window to a country's or region's culture, history, politics, and every recipe has a very personal story behind it," Ms Timoshkina told ITV News. She has written the recipe book Mamushka which is a collection of Eastern European recipes. 2017 saw Hercules' second book published. [13]

This Crunchy, Pickle-y Salad Works With Any Sturdy Vegetable

Like millions of Russians, I too have Ukrainian roots, and grew up on a beautiful diet of Ukrainian and Russian dishes. These countries have shared a complex and rich history, and the culinary language reflects this relationship in the most powerful and relatable way.

Other recipes you might like

Cut the tomatoes into chunks over a serving bowl, to catch the juices, then mix with the aubergines, remaining olive oil, the sesame oil, the onions and their juices, herbs and feta, and serve. Potatoes of my childhood Put the radishes and onion slices in the bowl and mix with the dressing. Leave to macerate for 15 minutes. Add the herbs, scatter with the reserved pomegranate seeds and sprinkle with sumac if using. Mamushka came out of a big jumble of things that were happening to me in 2014. I lost my job, I was a single mum, my son Sasha was nearly two years old. I was alone in the UK with no job and no prospects. Parallel to that, the Maidan [uprising] happens and the war starts in the Crimea. So it began, actually, as me writing down names of recipes in my notebook as a way of just doing something, and not sitting around and plunging myself into depression. Then I ended up getting this book deal, miraculously, everything came together. I never looked for an agent or to publish, it was just for me. I know my mum is protecting me: she doesn’t want me to see her cry’: Olia Hercules’ mother, Olga. Photograph: Kris Kirkham/Mitchell Beazley

food to raise How Russian and Ukrainian friends are using food to raise

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. Hercules, Olia (4 June 2015). Info. Octopus Publishing. ISBN 9781784720384 . Retrieved 14 December 2016.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. Hercules began working as a film journalist but amidst the 2008 economic crisis decided to change careers. Olia Hercules began working as a chef after completing a course at Leith's School of Food and Wine in 2010. [5] [6] She was then a food stylist for various publications, [7] after which she went on to work at London restaurant Ottolenghi's as a chef-de-partie (line cook). [8] [9] 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 Heat the milk in a small pan until it begins to steam, then pour into a bowl. This should cool it enough safely to add the gelatine. Squeeze the water out of the gelatine, then whisk the leaves into the milk, so they dissolve. Next, whisk in the honey until it, too, dissolves. When the milk has cooled down to just warm (so the kefir won’t split and make your jelly grainy), stir in the ryazhanka or kefir and add the vanilla, if using (taste the mixture first before you decide; I prefer mine without). Comfort and connect is the aim of these recipes and that really drew me in. I chose some recipes, prepared, cooked and got family together and they were a hit!

Olia Hercules: ‘When Russia invaded Ukraine, I couldn’t cook Olia Hercules: ‘When Russia invaded Ukraine, I couldn’t cook

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. Russian chef joins forces with Ukrainian best friend to serve food across frontiers". the Guardian. 2022-03-06 . Retrieved 2022-03-07. Add the potatoes whole and cook for 10 minutes, or until they are soft, then add the sorrel, nettles and wild garlic and take off the heat. Taste the soup and add more salt if needed. Buryk, Michael. "Ukrainian British chef and author offers a fresh look at Ukrainian cuisine". The Ukrainian Weekly . Retrieved 2021-10-09. 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).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. The only food I really don’t like is avocado. I don’t get it. I mean, it’s OK in guacamole, when there’s loads of lime juice and flavourings. But avocado on toast? I’d rather eat a shoe.