Home Food: Recipes from the founder of #CookForUkraine

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Home Food: Recipes from the founder of #CookForUkraine

Home Food: Recipes from the founder of #CookForUkraine

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Price: £13
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Add two tablespoons of olive oil and the garlic, cook, stirring often, for about two minutes, to moisten and colour the aubergines, then turn off the heat.

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

Add two and a half litres of cold water and the bay leaf, season lightly with salt and bring to a boil. Shell the eggs, cut them in half, then spoon a little horseradish mayo on top, sprinkle with wild garlic flowers or dill and serve. She has been making them almost every Sunday, when the extended family comes over, for the past four years. In the morning, take the poolish out of the fridge: it should look bubbly and slightly raised (if it doesn’t, I am sad to confirm that your yeast is dead). Hercules’ very honest, very human confessions and personal stories are endearing, and they engender trust in her recipes and with her as a person.I very much doubt you’ll have leftovers, but, if you do, slice and toast the kolach on the second day and slather with butter and marmalade; it also makes a kick-ass bread-and-butter pudding. These countries have shared a complex and rich history, and the culinary language reflects this relationship in the most powerful and relatable way.

Olia Hercules Books – Olia Hercules

Add the mince, turmeric, bicarbonate of soda (it helps the meat to bind together), half a teaspoon of salt and a teaspoon of ground pepper, and mix.Home Food is full of exciting ideas for the home cook – some simple and others perfect for entertaining or just spoiling the family. Olia Hercules was born in Southern Ukraine in 1984, [1] and spent her early childhood in the town of Kakhovka. This is a very good salad-pickle that works with a whole bunch of different crunchy vegetables and fruits. When you lift the lid, you will be met by the flamboyant creature that is our puffed omelette: it should have a light, fluffy texture and, if you used yoghurt, a pleasantly sour note.

Home Food from Olia Hercules - Review - London Unattached Home Food from Olia Hercules - Review - London Unattached

Steam the pumpkin chunks for about 20 minutes, until very soft (if you don’t have a steamer, pop the pumpkin in a metal or enamel colander, set it over a pot of boiling water, then cover with a lid that fits as tightly as possible), then blitz to a smooth puree. After spending a year in Italy, Olia settled in London, pursuing a journalistic career after completing her Master’s degree. She brings that particular mixture of exquisiteness and sturdiness that I’ve always associated with her cooking, and which now seems such a poignant manifestation of vulnerability, strength and hope. In this recipe we are throwing chicken with its fat into the action too, so you get the buttery, chickeny potatoes of dreams. Reduce the heat to its lowest setting, cover the pan and cook for another five minutes, adding a splash of water and scraping the bottom of the pan if things get sticky, until all the potatoes are soft.If you don’t, knead by hand in a large bowl; it will be a slippery business, but embrace it, and remember you are also moisturising your hands.

Home Food – Olia Hercules

She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached. The imperfect cutting means some of the potatoes become brittle and crisp, and some meltingly soft, while the onion catches a little colour. Boil them until they are very soft, but not completely disintegrated (20-30 minutes, depending on size).Traditionally we use firm white cabbage leaves, so if you want more of a traditional taste, please use those, they just may need to be blanched for three minutes instead of two. Under the branches of wisteria and wild grapes, they eat Olga’s egg noodles with duck, remember now-departed relatives, laugh, sing and cry. Olia Hercules began working as a chef after completing a course at Leith's School of Food and Wine in 2010. Add vanilla, if you like, but I think the flavour of the baked milk is so lovely as it is, I wouldn’t mess with it too much.



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