Style Department Represents Olia Hercules, Food Stylist". Style Department . Retrieved 15 December 2016. Buryk, Michael. "Ukrainian British chef and author offers a fresh look at Ukrainian cuisine". The Ukrainian Weekly . Retrieved 2021-10-09. 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 I only really realised the scope of my mum and my dad’s skills after I trained to be a chef. Watching Mum make filo pastry, stretching it out with her hands, then spinning it around in the air like a pizzaiolo – it’s like she’s spinning webs. I know loads of professional chefs who would not be able to do that.

Home Food – Olia Hercules

Spread the bean paste over a large plate, pour over the red oil and fried garlic, and serve with good bread or raw vegetables – anything crunchy is great. Pumpkin and orange kolach (pictured above)

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Olia’s latest two cookbooks with Bloomsbury are Summer Kitchens, a book that explores Ukrainian regional cooking and Home Food, an ode to cooking for her family.

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

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. One hundred recipes make for a substantial book and there is a great deal to keep home cooks in the kitchen throughout the year. It being summer, I opted for a variety of salads which I served on the patio for an al fresco dinner. I served the salads with a dish of Hercules’ red rice which was quite a revelation. This is a great example of home cooking – a simple dish with no frills which is cheap to cook and a real crowd-pleaser. To add further value, Hercules includes a recipe for how to cook the leftovers. And please, make extra so that there will be leftovers for this too was delicious. Leave the cake in its tin to rest and cool down, then slice and serve. Unsweetened tea with lemon goes perfectly with this.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. 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.

Olia Hercules’ springtime recipes | Food Cook for Ukraine: Olia Hercules’ springtime recipes | Food

Put the butter and 150g caster sugar in the bowl of an electric mixer fitted with the whisk attachment and whisk until fairly fluffy. Break the egg yolks with a fork and gradually add them to the mix, whisking them in well as you go, then whisk in the vanilla extract and cheese. Transfer the mixture to another bowl, then fold in the semolina or polenta (if you use the latter, you’ll will get a cake with more texture). Grab each skewer (with a heat-resistant glove), point its sharp end into a chopping board, then use a flatbread to slide off the kebab. Arrange the kebabs on a pile of flatbreads, so all the juices go into the bread, sprinkle liberally with sumac and serve with a salad or whole grilled tomatoes. My brother’s salad 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. Olia also runs an online cookery school and community through the Patreon subscription platform and posts videos of Ukrainian cooking and beyond on YouTube. Steam the pumpkin chunks for about 20 minutes, until very soft (if you don’t have a steamer, pop the pumpkin in a metal or enamel colander, set it over a pot of boiling water, then cover with a lid that fits as tightly as possible), then blitz to a smooth puree. (If you’re doing this the night before, leave it to cool down and keep, covered, in the fridge.)

Table of Contents

From the winner of the Observer‘s Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus – bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian “cognac” profiteroles and Red basil sherbet. Praise for Kaukasis