Mamushka: Recipes from Ukraine & beyond

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Mamushka: Recipes from Ukraine & beyond

Mamushka: Recipes from Ukraine & beyond

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Magazine'she will enchant your kitchen' - Grazia Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region.

I like cookbooks with pictures but it was especially important here, as I am not used to Ukrainian food so it is nice to see what the food looks like. Made this soup and the suggested Moldovan flatbread (made them twice--once for first meal and then, for leftover soup).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. Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they don’t unravel.

Mix everything together with your hands and pop in the oven for 30 minutes until the edges of the vegetables start to char. I also really enjoyed the “Armenian Roasted Vegetables”, “Potato Cakes with Goats Cheese”, and must try the “Cured Mackerel” and pickled (or soured) recipes.Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper.

grams of flour to 1 cup of water would make a dough that is way too dry, if it would come together at all.Add the onion and carrot and cook over a medium heat, stirring, for about 5-7 minutes until the carrot is meltingly soft and is about to start caramelising. Mamushka came into the world — last year — when Cookbook Corner was dormant, and I have long since wanted to bring it to your attention. It’s very easy to make, the marinade smells absolutely amazing — although I missed that the sliced onions should be added to the marinating meat, so added with the carrots — and the final addition of herbs brightens everything up. Olia was born in Ukraine and lived in Cyprus before moving to the UK to study a BA in Italian, followed by an MA in Russian and English. Pie seemed extremely soupy when it came out of the oven, but it was perfect when it had cooled down.

After having her son, and filming for The Food Network, Olia has been writing for Sainsbury's, The Recipe Kit, and the Guardian .After finishing school, she moved to the UK where she studied Italian language and International Relations at the University of Warwick. Should have read other reviews on this before weighing my flour from the book recipe - they were on the dry side but we still liked them! I would certainly try it again – blanching the cabbage leaves a lot longer, and using a knife (instead of just a spoon and fork) to eat it.

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