It was not, as Ms Timoshkina told ITV News, a coincidence they show to fundraise through food as they felt it is a way of helping people understand the conflict on a very human level. Olia Hercules was born in the south of Ukraine in 1984. She left her home town Kakhovka at the age of twelve, when she moved to Cyprus. Buryk, Michael. "Ukrainian British chef and author offers a fresh look at Ukrainian cuisine". The Ukrainian Weekly . Retrieved 2021-10-09. I tried the Cypriot salad, the tomato rice and potatoes of my childhood. There are so many others I want to try too.

Home Food: Recipes to Comfort and Connect by Olia Hercules Home Food: Recipes to Comfort and Connect by Olia Hercules

The only food I really don’t like is avocado. I don’t get it. I mean, it’s OK in guacamole, when there’s loads of lime juice and flavourings. But avocado on toast? I’d rather eat a shoe. Like millions of Russians, I too have Ukrainian roots, and grew up on a beautiful diet of Ukrainian and Russian dishes. These countries have shared a complex and rich history, and the culinary language reflects this relationship in the most powerful and relatable way. Meanwhile, put the sliced onions in a medium bowl, spritz over the lemon juice and a pinch of salt, and leave to sit while you finish the salad. A charity that started off as an idea between a Russian chef and her Ukrainian friend has raised tens of thousands for Ukraine families and children impacted by the war. Divide the dough into four equal pieces and knead each one into a ball on a well-floured surface. Roll each ball into a long sausage, then put it on a barely floured surface and roll from the centre to the edges, stretching it out to 45cm or so. Put the dough sausages parallel to each other, perpendicular to you. Squish and stretch the top ends with your fingers, so they become a little thinner, then pinch together. Now, working from right to left, take the sausage on the right, feed it over its neighbour to the left, under the next sausage, and then over the final sausage. Again starting with the sausage on the right, feed it over, under and over again, and keep going until you have plaited the full lengths of the four dough sausages, then pinch together the bottom ends. The middle will look a bit bulkier, so stretch the whole thing delicately to even it up.A real step down from the author's previous books - if I had to rank them, it would be Mamushka > Summer Kitchens > Kaukasis > Home Food.

Olia Hercules recipes - BBC Food

Each recipe has a story, making this a fascinating read as well as a stunning cookbook” BBC Good FoodI cannot emphasise enough that you need a lot of fat to make a super-juicy kebab, so use the fattiest minced lamb you can find. Her second cookbook is called Kaukasis: a culinary journey through Georgia, Azerbaijan and beyond. It was published on August 10th in the UK and Australia and in October 2017 in the US, Canada, Germany and Poland. 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. Carefully drop in all the potatoes, add a generous pinch of salt and stir once to distribute it evenly. Leave the potatoes be for a few minutes, then stir in one big sweep and leave them alone again. Be patient: give the potatoes at the bottom time to catch and crisp up a bit. The whole process will take about 15 minutes, by which time the potatoes should be crisp and brown in parts.

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

Cut or break the cauliflower into small florets, keeping any small leaves, too. Blanch the cauliflower and its leaves in a pan of boiling, salted water: take out the leaves after about two minutes and the florets after five. Refresh both in cold water, then drain well and pat dry with kitchen paper. You might not think you would be interested in a book celebrating the food and flavours of the Caucasus…but you would be wrong. Olia Hercules is a great storyteller who will take you on a journey through the region without you ever having to leave the sofa” Sunday Time Ireland Like the best home cooking, it is barely a recipe, ready to bend to whatever ingredients are around, forgiving if measurements are eyeballed, and happy to hang out in the fridge for days. In this excerpt, Hercules tells us how to make it.Crank up the oven temperature to its highest setting and put the butter in the tray over a medium heat. Use a large spatula to scoop the potatoes gently into the tray. Throw in the garlic and rosemary, swirl the tray, transfer to the oven and roast for 30 minutes. If the potatoes are not sufficiently crispy after that time, cook them some more. Add the pomegranate molasses and vinegar (or lemon juice) to the bowl of pomegranate juice and season well with sea salt. We really hope that by using food as our means of raising funds and raising awareness, we are giving people a chance to bring that conflict closer in a way that they can relate to, not just in an abstract, news headlines kind of way, but actually in a very tangible, very intimate way through food.