With beautiful photography and writing on the people and lush landscapes of Ukraine, this book will transport you to idyllic summer kitchens past and present. Sometimes, when I’m short of time, I make this is 200ml water glasses and serve them with some fruit spooned on top. In her most personal book yet, Olia Hercules distills a lifetime of kitchen curiosity into her 100 most loved recipes. Like millions of Russians, I too have Ukrainian roots, and grew up on a beautiful diet of Ukrainian and Russian dishes. Bake the kolach for 30 minutes, until golden, then transfer to a rack to cool before slicing and serving.

food to raise How Russian and Ukrainian friends are using food to raise

Maybe I'm not the intended audience, but I really expected to widen my culinary horizon a bit, not find "this'll do" type of instructions. Put the butter and oil in the largest, deepest frying pan you have (mine’s a 26cm deep stainless-steel one) on a medium-high heat, until sizzling.Add two and a half litres of cold water and the bay leaf, season lightly with salt and bring to a boil. The foods we choose to cook time and again are part of what makes us, and when we share those recipes, we give a little of ourselves.

Home Food by Olia Hercules | Waterstones Home Food by Olia Hercules | Waterstones

She then had a son with fellow chef Tom Catley [21] and is now married to food photographer Joe Woodhouse. I am so grateful to have had first hand experience of it and it is so important for me today to play a part in spreading the message of unity. It was only when I left my family and ended up a student in the UK that I was suddenly drawn to cooking. This is a great example of home cooking – a simple dish with no frills which is cheap to cook and a real crowd-pleaser.

The recipes are nostalgic like Potatoes of my Childhood, they are trade secrets like Pasta with Confit Garlic, they interweave every day like Joe's Beetroot, Cornichon, Feta and Potatoes, and they make everything okay like Life-giving Rhubarb Cake.

Home Food – Olia Hercules

Some restaurants are adding a small voluntary donation to the bill, while others are including a Ukrainian special on their menu. In the original, the beans are pounded quite roughly, but I prefer a silky-smooth, hummus-like texture. When the oil is really hot, bring the bowl over to the pan (otherwise everything will get messy) and carefully drop the batter-coated cauliflower into the pan – depending on the size of your pan, you should be able to fry between four and eight fritters at a time. Pick whichever paprika you like best; in this case, I prefer a sweet one, because the garlic provides all the piquant notes I need, but if you’re serving it with raw vegetables and enjoy spice, by all means go with hot. She does not shy away from the humble vegetables and gives us a few creative pointers for using potatoes and cabbage such as Nina’s cabbage pie and potatoes from my childhood – what a wonderful name for a recipe.With my family in Ukraine – my parents’ city, Kakhovka, is under siege, and my brother is in training to fight in Kyiv – I don’t know when I will do any of this again, but in tribute to them and to my country, I urge you to cook and eat Ukrainian food right now. Followers of her social media account have been kept up to date with recent events in Ukraine and the challenges facing her family and friends. fennel seeds—all optional—in a dry frying pan over medium heat and cook, stirring constantly, until they turn a shade darker and smell toasted. After a couple of minutes, turn them over and fry on the other side until the fritters are golden all over, then lift out with a slotted spoon, drain on kitchen paper and keep warm in a medium oven while you repeat with the remaining cauliflower and batter.

Home Food by Olia Hercules | Cookbook Corner | Nigella Lawson Home Food by Olia Hercules | Cookbook Corner | Nigella Lawson

They drove through Europe and eventually ended up in Italy, where my cousin has just recently bought a little house. Put the butter and 150g caster sugar in the bowl of an electric mixer fitted with the whisk attachment and whisk until fairly fluffy.Lay the skewers about 20cm away from the heat, then cook, turning regularly, until lightly golden all over and cooked through and juicy inside. Grab some kitchen paper and neatly dab this off, then pile lots of fruit around it to conceal any mess.