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Mamushka: Recipes from Ukraine & beyond

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Tonight, I am having the second helping of the beautiful “Cold Beetroot Soup” – an amazing rich ruby red colour, which would be perfect to serve to visiting Vegans (or anyone else! A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine.

I really shouldn’t have been surprised, as the Soviet Union was much bigger than Western Europe, and France (or Italy) alone have so many traditional foods specific to tiny regions. She worked as a reporter for Screen International before her interest in food as an amateur reached its apogee and she decided to retrain to be a chef at Leith's School of Food and Wine. After spending a year in Italy, Olia settled in London, pursuing a journalistic career after completing her Master’s degree. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. In any case, Hercules produces a tasty honey cake with sour cream - that doesn't require days of refrigeration for the layers to soften.Beat the eggs and caster sugar together in a bowl with an electric whisk for at least 5 minutes until very thick, pale and foamy.

If Olia set out to paint a cultural and historical picture through food and family she succeeded admirably.Like many first-time cookery books that make their mark robustly and deservedly, this one came out of left field: a personal collection of recipes from Ukraine, with influences from Russia, Armenia, Georgia and Moldova, Mamushka is a book that isn’t about trends but about telling stories, my favourite sort of cookbook. I used regular garlic, but only half the suggested amount because I was concerned it would be too spicy for my son, who doesn't like raw garlic. My husband's family traces to Ukraine just a couple generations back so that's one of the reasons I got this cookbook for him --and I'm the one having fun with it so far.

We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.I highly recommend this fabulous book to any food lover, food traveller or cook - absolutely inspiring! After having her son, and filming for The Food Network, Olia has been writing for Sainsbury's, The Recipe Kit, and the Guardian . This book is an ode to all those women (and men) that I was raised by and grew up with, and the food they lovingly prepared.

Made this soup and the suggested Moldovan flatbread (made them twice--once for first meal and then, for leftover soup). After having her son, and filming for The Food Network, Olia has been writing for Sainsbury's, The Recipe Kit, and the Guardian. It is much more than ‘just’ Ukrainian recipes, it is a celebration of food eaten in Ukraine – from all over the ex-Soviet Union – each recipe stating which country the cuisine originates from, if not Ukraine. It is a beautiful book to begin with; there is at least one picture to accompany each recipe plus pictures of Olia Hercules and her family in Ukraine.The recipes are a solid combination of bright and fresh, as well as home-y and warm, with a good variety of complexities levels as well. I like cookbooks with pictures but it was especially important here, as I am not used to Ukrainian food so it is nice to see what the food looks like. She trained at the renowned Leiths School of Food and Wine and then worked as a chef de partie in restaurants, including Ottolenghi, and as a recipe developer before landing a book deal for Mamushka, a cookbook that celebrates her family recipes, from Ukraine and Moldova to Azerbaijan and Uzbekistan. Should have read other reviews on this before weighing my flour from the book recipe - they were on the dry side but we still liked them!

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