Mamushka: Recipes from Ukraine & beyond

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Mamushka: Recipes from Ukraine & beyond

Mamushka: Recipes from Ukraine & beyond

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And I did start making sorrel soup after going to Poland and having soup there (although a vegetarian based broth with kasha/buckwheat groats used to enrich the soup). 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. Despite my strong Ukrainian identity, I have always cherished and taken pride in the cultural diversity that we were so lucky to enjoy in Ukraine.

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! 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. If Olia set out to paint a cultural and historical picture through food and family she succeeded admirably. 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. It is published on August 10th in the UK and Australia and in October 2017 in the US, Canada, Germany and Poland.

It was probably not the safest option and I now use my granite mortar, but a couple of food tins should also do the job. The first time I made it I used the dough hook and it was a bit too dry and quite difficult to combine.Following the financial crisis of 2008, Olia decided to quit her job as a film business reporter to pursue her dream to cook for a living.

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. I keep meaning to try with demerara or turbinado, but they turn out so nicely with regular old granulated, too. My paternal grandmother is Siberian, my mother has Jewish and Bessarabian (Moldovan) roots, my father was born in Uzbekistan and we have Armenian relatives and Ossetian friends. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. One of those things that you wouldn't have thought to combine but make so much sense when you think about it.Mix everything together with your hands and pop in the oven for 30 minutes until the edges of the vegetables start to char. I bumped up the vinegar and replaced sherry vinegar with champagne, but otherwise stayed true to recipe. 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.

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