Mamushka: Recipes from Ukraine & beyond

Product Information

Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions. I also made Pampushky (Ukrainian Garlic Bread), Chebureky (Tartar Lamb Turnovers), Morkovcha (Korean Carrots), and Varenyky (Stuffed Ukrainian Pasta).

When the birds are done, lift them out and let rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for another minute or two. Mix the minced meats, rice, the barberries, if using, some salt and pepper and the remaining diced onion in a bowl. Place 50g of the filling on to each cabbage leaf and fold up into parcels. Mix the cinnamon with the apples, then tip the apples into the prepared cake tin and pour the cake batter evenly over the apples. Bake for 35 minutes or until a skewer inserted into the cake comes out clean. Preheat the oven to 180°C/350°F/Gas Mark 4. Bake the sausage shapes for 15 minutes, then remove from the oven and carefully (don’t burn your fingers) slice each sausage into 10–12 pieces. Lower the oven temperature to 150°C/300°F/Gas Mark 2 and bake the biscotti for a further 30 minutes, then switch the oven off and leave the biscotti inside to dry and cool. They will become crispy as they cool (but not hard). You might not think you would be interested in a book celebrating the food and flavours of the Caucasus…but you would be wrong. Olia Hercules is a great storyteller who will take you on a journey through the region without you ever having to leave the sofa” Sunday Time Ireland

Na de inleiding volgt een opsomming van onmisbare ingrediënten. Niet alles is bij ons algemeen verkrijgbaar, in de receptuur wordt frequent verwezen naar Poolse winkels. Google wijst uit dat de dichtstbijzijnde voor mij op 45 kilometer afstand zit … Hercules draagt hier en daar weliswaar alternatieve ingrediënten aan, maar het is toch een beperking (waar zij uiteraard niets aan kan doen). 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]

In a large bowl, combine the ground meats, barberries (if using), parboiled rice and the remaining diced onion. Season with the salt and gently toss with your hands to mix, just until combined. Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper. She has written the recipe book Mamushka which is a collection of Eastern European recipes. 2017 saw Hercules' second book published. [13]

Flour your work surface generously. Divide the dough into 4 pieces and roll out each piece as thinly as you can. Roll up each sheet of dough into a tube and cut across into 5mm noodles. Leave the noodles to dry for 30-60 minutes. Once the goose is ready, cook the noodles in a large saucepan of salted boiling water for 2 minutes. The next morning, add the rest of the flour and fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily. Yes, you can skip the sponge step of this recipe, just keep in mind the resulting bread will not have a complex a flavor. Just proof the yeast in the warm water. Once the water has bubbly foam on top, add all the flour, knead the dough, and let it rise until double in size, about 1 hour. Then proceed with the recipe as directed. What is green garlic? Place all the fruit in a large saucepan and cover with the water. Bring to the boil, then lower the heat and simmer for 30-45 minutes. This pampushky recipe is a classic Ukrainian garlic bread that is typically served with borscht but goes well with almost any soup or stew.