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Home Food: Recipes from the founder of #CookForUkraine

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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. 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. Add two and a half litres of cold water and the bay leaf, season lightly with salt and bring to a boil. Turn down to a simmer and cook, partially covered, for about 40 minutes.

Olia Hercules’ springtime recipes | Food Cook for Ukraine: Olia Hercules’ springtime recipes | Food

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 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. In her most personal book yet, Olia Hercules distils a lifetime of kitchen curiosity into her 100 most-loved recipes. She draws on her broad influences: her childhood in Ukraine; her years in Cyprus and Italy; and her simple, veg-centric family meals at home in London. For the potatoes, put a pot of water on the hob, season well with salt and add the whole potatoes, skins and all. Boil them until they are very soft, but not completely disintegrated (20-30 minutes, depending on size). Drain them and leave to cool enough so you don’t burn your hand. If I can, I will take them outside to speed up the cooling. 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.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. Recent events have rejigged so many family dynamics. My brother Sasha ended up moving to Kyiv from Lviv, and living in the same flat as his older son, Nikita, and his fiancee, Yana. Nikita is a very good meat cook, often roasting big slabs of this or that. My brother, however, who also loves cooking, really missed vegetables, so he started making this salad, which is hearty, because of the cooked aubergines and cheese, and fresh, because of the tomatoes. It’s the simplest thing with a short ingredients list, but it’s full of flavour and hits all your vegetable needs. Sasha calls it his Armenian salad but, to me, it is my brother’s. Russian chef joins forces with Ukrainian best friend to serve food across frontiers". the Guardian. 2022-03-06 . Retrieved 2022-03-07. In response, top chefs, food writers, restaurant owners and home cooks have all rolled up their sleeves to cook, bake and share Ukrainian and Eastern European inspired dishes.

Home Food – Olia Hercules

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. Crank up the oven temperature to its highest setting and put the butter in the tray over a medium heat. Use a large spatula to scoop the potatoes gently into the tray. Throw in the garlic and rosemary, swirl the tray, transfer to the oven and roast for 30 minutes. If the potatoes are not sufficiently crispy after that time, cook them some more. 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. Hercules has appeared on Saturday Kitchen, [10] [11] Sunday Brunch, [12] and Christopher Kimball's Milk Street Television. When I serve the big jelly for a bunch of close friends or family, I normally give everyone a small plate and a spoon, then we all just, well, jiggle the jelly for fun before diving into it tipsily.

Leave the cake in its tin to rest and cool down, then slice and serve. Unsweetened tea with lemon goes perfectly with this.

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