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Home Food: Recipes from the founder of #CookForUkraine

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They also received an award called Champions of Change from 50 Best Restaurants, as well as a grant. They have consequently set up an initiative called Ukraine Hub, where they provide free workshops (from cookery to flower arranging to intuitive drawing) for displaced Ukrainians in the UK. Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love’ Diana Henry The recipe I’m sharing with you today is Stefa’s Stone Fruit Cake. I rather feel I’ll be making it all summer long.

Olia Hercules

Take a large spoonful of the egg white mixture and fold it quite vigorously into the butter and cheese mixture, to loosen it up. Gently fold in the rest of the egg white mixture, then pour over the apples in the cake tin. Bake for 30 minutes, or until the cake is a little wobbly, but not liquid: it will set more firmly as it cools.

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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. More than 200 restaurants have signed up across the UK. Some restaurants are adding a small voluntary donation to the bill, while others are including a Ukrainian special on their menu. Centering comfort and connection, acclaimed Ukranian chef Olia Hercules weaves influence from her childhood in Eastern Europe and years in Cyprus, Italy, and London into 100 recipes. Dishes like radish and pomegranate salad, roasted potatoes topped with feta, yogurt, dill, and chopped carrots, and baked apples stuffed with creamy tvorog or ricotta get woven together with stories that make her fourth cookbook her most personal yet.”

Recipes – Olia Hercules

Leave the cake in its tin to rest and cool down, then slice and serve. Unsweetened tea with lemon goes perfectly with this.Alissa Timoshkina and Olia Hercules: ‘Food is an important tool for education,’ Timoshkina says, ‘a basic thing that everyone can relate to. What better way to learn about a people than through their food?’ Photograph: Tania Naiden 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. Praise for Summer Kitchens Olia Hercules’s fourth cookbook, Home Food: 100 Recipes to Comfort and Connect, is personal. Her mom’s crisp yet tender potatoes. Her husband’s beets and feta. Her friend’s family’s octopus with garlic. And this wintery, tangy salad—which could go with any of the above. Meanwhile, whisk the eggs with the yoghurt or milk and season quite generously. You want the egg mixture to become really voluminous, so use an electric whisk if you have one.

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