Mamushka: Recipes from Ukraine & beyond

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Mamushka: Recipes from Ukraine & beyond

Mamushka: Recipes from Ukraine & beyond

RRP: £26.00
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Mix the minced meats, rice, the barberries, if using, some salt and pepper and the remaining diced onion in a bowl. After having her son, and filming for The Food Network, Olia began writing for Sainsbury's, The Recipe Kit, and The Guardian. Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. 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.

This makes a stickier cake layer than the standard Russian medovik biscuit layer which tastes just as good but isn't probably going to present as well as the latter, due to it's stickiness. 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. Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper. I read some comments saying that the food was bland, having only tried two recipes, I cannot talk about the others but they were far from bland, especially the chicken as it contains spices, citrus and walnuts.It does not have a step suggesting you pull out the chicken parts, de-bone and shred, despite the accompanying picture showing just that. Either serve the meat pieces on top of the noodles, or pull the meat from the bones and mix it with the juices from the goose, then add the noodles to the meat and give them a good stir to coat them well. It makes a huge pot (much more than four servings) and I cannot wait to eat leftovers for lunch tomorrow! I would recommend this book to anyone who likes cooking (or just reading about) good and interesting food. Finally, add the shredded cabbage and beans to the broth and cook for about 7 minutes until cooked through.

I have tried 9 of the recipes – all were really easy to follow and to make, and only one (the Stuffed Cage leaves) was not excellent – but I think that was down to me, not the recipe. I've never made a bread that is has cheese inside (the flatbread has feta cheese incorporated plus herbs) and I loved the result.A celebration of the food and flavours of the wild East – from the Black Sea and Baku to Armenia and Azerbaijan – with more than 100 recipes for fresh, flavourful and unexpected dishes from across the region. I needed at least 2 (more if Ukraine had gotten through to the knockout stage), and for the second evening, had to resort to Ukrainian Nemiroff Birch Vodka (our rules state that only food and alcohol of the respective countries playing may be consumed). The diversity of the recipes took me by surprise, and has awakened in me an interest in finding out more about the cuisines of Georgia, Moldova, Azerbaijan, Armenia – and all the other Eastern European countries. Next time I'd try ground blue fenugreek instead of fenugreek seeds, as I understand it would be quite a different flavor. Don’t use any oil, and don’t preheat the casserole – this will ensure that the fat is rendered slowly.

My one recommendation for the 3 minute per side shallow fry in the recipe is to put the heat on med-low--just a little bit above low. I also really enjoyed the “Armenian Roasted Vegetables”, “Potato Cakes with Goats Cheese”, and must try the “Cured Mackerel” and pickled (or soured) recipes. Same sentiment here, absolutely love the combination of the beetroot with the prunes AND of the sour cream with the balsamic vinegar.

Magazine'she will enchant your kitchen' - Grazia Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region.

This is real cooking, written about with so much love' - Diana Henry'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly. For example, the chicken broth and dumplings recipe suggest a whole chicken, sectioned into 8 chunks, is boiled as part of the broth. I used a dill pickle in tiny dice and mixed that with the red onion, pepper, and salt to mellow the onion. Debut cookbook from the Observer‘s Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the “Wild East”, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region.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. Made this soup and the suggested Moldovan flatbread (made them twice--once for first meal and then, for leftover soup).



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