Mamushka: Recipes from Ukraine & beyond

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It’s very easy to make, the marinade smells absolutely amazing — although I missed that the sliced onions should be added to the marinating meat, so added with the carrots — and the final addition of herbs brightens everything up.

My parents were survivors of the Holocaust from Poland--this wasn't exactly something I grew up with. 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. In any case, Hercules produces a tasty honey cake with sour cream - that doesn't require days of refrigeration for the layers to soften.grams of flour to 1 cup of water would make a dough that is way too dry, if it would come together at all. I'd also suggest to youtube the name of the biscuit to learn about the shaping as the explanation is very vague. Mamushka is a celebration of the food and flavours of the "Wild East" - from the Black Sea to Baku and Armenia to Azerbaijan, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. In fact I was impressed with the depth of flavor and the amount of collagen in the broth that was evident when I took the leftover broth out of the refrigerator for lunch the next day. 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.

However, for people of my age (late 50s), it was too easy to think of all countries behind the Iron Curtain as some sort of amorphous block, all slurping on Borscht and drinking vodka.Although the soup was very good both days, it was difficult to remove all the duck fat from the soup that first evening, and I would probably make the broth in advance in the future.

Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. 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. I highly recommend this fabulous book to any food lover, food traveller or cook - absolutely inspiring! That’s not the case- it all comes together perfectly, the kidney beans are essential adding a textural aspect. This dish is something our whole extended family adopted: silky noodles, pulled goose and its juices.After having her son, and filming for The Food Network, Olia has been writing for Sainsbury's, The Recipe Kit, and the Guardian. I had a thought as I was making it, that perhaps, putting so much in , that I wouldn’t be able to taste the different components later. I would recommend this book to anyone who likes cooking (or just reading about) good and interesting food.

It was made worse by the fact that Russia was also playing, and many of my cookbooks did not differentiate between Russian and Ukrainian food (or that of any other ex-Soviet country).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! Finally, add the shredded cabbage and beans to the broth and cook for about 7 minutes until cooked through. The resulting soup was simultaneously subtle and rich, light and filling, playing up the lushness of the duck with the lemony tartness of the fresh sorrel leaves. 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 saw this recipe, realized I had all the ingredients, and thought, "that sounds good - the prunes are in interesting addition, let's try it.