Home Food: Recipes from the founder of #CookForUkraine

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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.

Olia Hercules - Wikipedia Olia Hercules - Wikipedia

Working with really soft, leavened dough is my favourite thing. I find the whole process extremely therapeutic and rewarding, and I love the smell. Firstly I absolutely loved the stories that Olia shared here, it was a lovely personal touch that I loved reading.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). Squeeze the juice form half of the pomegranate seeds. Put them in a sieve over a bowl and squeeze with your hands so the juice funds into the bowl. Keep the seeds from the other half of the pomegranate. If you are using six 200ml glasses, fill them each halfway up; if you are using a one-litre jelly mould, oil it lightly with a brush, especially in all the grooves, but not so much that it pools in the bottom. Put in the fridge to set: for the glasses, it shouldn’t take longer than three hours; for a big mould, give it four or five hours, or cover and chill overnight and eat within two days.

Olia Hercules Books – Olia Hercules

Ukrainian-born food writer Olia Hercules serves up two simple springtime recipes from her homeland to highlight the efforts of a major fundraising initiative for Unicef 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 Olia Hercules: 'Let's not forget that Ukraine is not headlines, it's people' ". the Guardian. 2022-03-04 . Retrieved 2022-03-07. Meanwhile, put the sliced onions in a medium bowl, spritz over the lemon juice and a pinch of salt, and leave to sit while you finish the salad.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. Olia’s latest two cookbooks with Bloomsbury are Summer Kitchens, a book that explores Ukrainian regional cooking and Home Food, an ode to cooking for her family. Cut the florets off the broccoli, then trim the tougher outer layer off the stalk. Cut the sweet inner core of the stalk into slices about the same size as the florets.

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

Olia Hercules’ eggs with horseradish mayonnaise and wild garlic. Photograph: Joe Woodhouse/BloomsburyMore than 200 restaurants have signed up across the UK. Some restaurants are adding a small voluntary donation to the bill, while others are including a Ukrainian special on their menu.

Home Food by Olia Hercules | Waterstones Home Food by Olia Hercules | Waterstones

Missing, Sophie (17 May 2015) Olia Hercules and the food of warm Ukrainian summers The Guardian. UK. Retrieved 10 October 2021. For sure Towpath on the canal in London, also 40 Maltby Street and Rochelle Canteen. You get the gist: restaurants that use really good ingredients and you can feel the skill in cooking, but it’s not fussy. 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. When Russia invaded Ukraine, I couldn’t eat. And I definitely couldn’t cook for the first month and a half. It was the feeling of guilt. I just felt, “How can I even cook anything when there’s such horror happening everywhere else in Ukraine?” Then, at the first event I did for #CookForUkraine, this woman I’d never met before came up to me and said, “I’ve brought you some broth.” I heated it up at home and had it out of a cup and it was just so life-giving. Then she started sending me a broth every week, and she’s been doing it for two months now. And that’s what I’ve been sustaining myself on. A real step down from the author's previous books - if I had to rank them, it would be Mamushka > Summer Kitchens > Kaukasis > Home Food.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. 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!