Mamushka: Recipes from Ukraine & beyond

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Mamushka: Recipes from Ukraine & beyond

Mamushka: Recipes from Ukraine & beyond

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Tonight, I am having the second helping of the beautiful “Cold Beetroot Soup” – an amazing rich ruby red colour, which would be perfect to serve to visiting Vegans (or anyone else!

I planned to make this then couldn’t get ribs so I used thick slices of lamb neck and cooked on low for four hours. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Next time I'd try ground blue fenugreek instead of fenugreek seeds, as I understand it would be quite a different flavor.I would recommend this book to anyone who likes cooking (or just reading about) good and interesting food. I keep meaning to try with demerara or turbinado, but they turn out so nicely with regular old granulated, too. Olia Hercules will entice you with evocative new flavours and ingredient combinations that will leave you asking yourself why you haven't been eating Ukrainian food all your life!

I also really enjoyed the “Armenian Roasted Vegetables”, “Potato Cakes with Goats Cheese”, and must try the “Cured Mackerel” and pickled (or soured) recipes.

Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with salt and the cayenne pepper. grams of flour to 1 cup of water would make a dough that is way too dry, if it would come together at all. Add the red pepper and tomato purée to the onion and carrot and cook it out for 2 minutes, then add the grated fresh tomato, stir and reduce slightly before adding all of this to the broth. I used a dill pickle in tiny dice and mixed that with the red onion, pepper, and salt to mellow the onion. Beat the eggs and caster sugar together in a bowl with an electric whisk for at least 5 minutes until very thick, pale and foamy.

After spending a year in Italy, Olia settled in London, pursuing a journalistic career after completing her Master’s degree.I would recommend it in spite of the issues - read your recipe before and consider where you may need to do some googling to fill the gaps in some of the doughes, etc - but subsequent releases need a serious review and edit. I highly recommend this fabulous book to any food lover, food traveller or cook - absolutely inspiring! To test that the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear.

Don’t use any oil, and don’t preheat the casserole – this will ensure that the fat is rendered slowly. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. 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. In any case, Hercules produces a tasty honey cake with sour cream - that doesn't require days of refrigeration for the layers to soften.

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. 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. My husband's family traces to Ukraine just a couple generations back so that's one of the reasons I got this cookbook for him --and I'm the one having fun with it so far. 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. 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.

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