Home Food: Recipes from the founder of #CookForUkraine

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Recommending books is always a profound pleasure, and that’s really why CookbookCorner exists. But I have to admit that I do get a bit flustered and anxious when so many great titles come out on the same day. I’d normally expect that in September and October, but now summer seems to be equally crowded on the cookbook front; indeed, the proliferation of titles seems all-year-round. I’d much rather highlight a book in the week it’s published, but it isn’t always possible. As it is, I’ve still got quite a few books lined up to tell you about that have already been published, but I will stop fussing about what’s not been written about (yet) and focus on the real belter I have for you today! Each recipe has a story, making this a fascinating read as well as a stunning cookbook” BBC Good Food Add the pomegranate molasses and vinegar (or lemon juice) to the bowl of pomegranate juice and season well with sea salt.

Olia Hercules: ‘Let’s not forget that Ukraine is not Olia Hercules: ‘Let’s not forget that Ukraine is not

Olia Hercules: 'Let's not forget that Ukraine is not headlines, it's people' ". the Guardian. 2022-03-04 . Retrieved 2022-03-07.

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Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love’ Diana Henry 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. When I was giving birth to my son, Sasha, my first child, the midwives were like, “Are you OK?” And I was like, “I’m a chef! I’ve done 18-hour shifts at Ottolenghi, I can do this!” And I did. It was a really fast, efficient birth. Working in a busy restaurant kitchen definitely gives you insane stamina, for sure. You learn and your body learns it as well.

Olia Hercules - Wikipedia Olia Hercules - Wikipedia

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. Like the best home cooking, it is barely a recipe, ready to bend to whatever ingredients are around, forgiving if measurements are eyeballed, and happy to hang out in the fridge for days. In this excerpt, Hercules tells us how to make it.We really hope that by using food as our means of raising funds and raising awareness, we are giving people a chance to bring that conflict closer in a way that they can relate to, not just in an abstract, news headlines kind of way, but actually in a very tangible, very intimate way through food. But I know exactly what they will taste when they open that jar. So to me that was just like even talking about it now just gives me goosebumps and like, it's just so powerful." 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! 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. Cut the potatoes in half so they are stable on their cut sides, then slice into fine half-moons. Cut the onion in half and then into very fine slices.

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

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. 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.Divide the dough into four equal pieces and knead each one into a ball on a well-floured surface. Roll each ball into a long sausage, then put it on a barely floured surface and roll from the centre to the edges, stretching it out to 45cm or so. Put the dough sausages parallel to each other, perpendicular to you. Squish and stretch the top ends with your fingers, so they become a little thinner, then pinch together. Now, working from right to left, take the sausage on the right, feed it over its neighbour to the left, under the next sausage, and then over the final sausage. Again starting with the sausage on the right, feed it over, under and over again, and keep going until you have plaited the full lengths of the four dough sausages, then pinch together the bottom ends. The middle will look a bit bulkier, so stretch the whole thing delicately to even it up. For hard-boiled eggs with a soft yolk, put the eggs in a pan of cold water and put on a medium-high heat. Watch them, for as soon as the water comes to a rolling boil, you must turn the heat down to low and set a timer for four minutes. When the time is up, drain the eggs and submerge them in cold water. Whaite, John (2015-06-21). "Olia Hercules: the chef bringing East European food to our tables". Telegraph.co.uk . Retrieved 15 December 2016.