Home Food: Recipes from the founder of #CookForUkraine

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Ms Timoshkina said she had recently seen a picture a friend of her's had posted in a bomb shelter and behind the mattresses on the floor were rows of jars of fermented cucumbers and tomatoes and sauerkraut. After spending a year in Italy, Olia settled in London, pursuing a journalistic career after completing her Master’s degree. I 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.

Recipes – Olia Hercules

The whole process will take about 15 minutes, by which time the potatoes should be crisp and brown in parts. This is also a good way to use up those tough outer layers of fennel that we usually discard; just slice or shave them as finely as you can and then cut into fine matchsticks. Even if you don’t cook any of the 100 dishes offered in Home Food: 100 Recipes to Comfort and Connect, the book is worth owning for its profound insights into small things that have great meaning in life. Brush the egg and milk mix all over the kolach, then sprinkle over the seeds (if you’re using chunky ones, such as pumpkin, that have a tendency to fall off, dab a little extra egg wash on top to make sure they stick), then leave to prove again for 30-60 minutes. When all the oil has been incorporated, you should end up with a delightful, pillowy horseradish mayo.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. Like millions of Russians, I too have Ukrainian roots, and grew up on a beautiful diet of Ukrainian and Russian dishes.

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

Wash and dry the mixer bowl and whisk attachment, then add the egg whites and whisk until they start frothing up. She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy.As soon as you see some of the garlic turning golden, reduce the heat or switch it off entirely, and keep swirling until most of the garlic has turned pale gold. 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. And I’ve hardly scratched the surface: there is food from all over, from the places Olia’s lived and the people she’s met, and so distinctively her own. It might be confusing, at a time like this, to see all these beautiful pictures of food being circulated,” Timoshkina says, “but food is an important tool for education, a basic thing that everyone can relate to. Bake the kolach for 30 minutes, until golden, then transfer to a rack to cool before slicing and serving.

Olia Hercules recipes - BBC Food

Her voice breaks: “I hope I see them in Karkhovka again,” she says of the family gatherings under the canopy with egg noodles and duck.

Madeleine has lived half her life in South Africa and the other in London which has widened her experiences of multiple cultures, languages and cuisines. 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. It’s the simplest thing with a short ingredients list, but it’s full of flavour and hits all your vegetable needs. Put a potato on the work surface and cup it with your hand, then push down confidently, crushing it into a flat patty.