Home Food: Recipes from the founder of #CookForUkraine

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Stewart, Victoria (2015-06-22). "Meet Olia Hercules, the ex-Ottolenghi chef putting Ukrainian food on the map in London". The Evening Standard . Retrieved 14 December 2016. For hard-boiled eggs with a soft yolk, put the eggs in a pan of cold water and put on a medium-high heat. Watch them, for as soon as the water comes to a rolling boil, you must turn the heat down to low and set a timer for four minutes. When the time is up, drain the eggs and submerge them in cold water. Pour the oil into a cast-iron casserole set over a medium-high heat. Once the oil is sizzling, add the onion, carrots, celeriac, celery and leek, and saute, stirring from time to time, for about five minutes: you want them to become caramelised in parts, but not scorched. (If the pan feels too crowded, fry the vegetables in batches.) Add the garlic and cook, still stirring, for about two minutes, until fragrant and starting to colour. Each recipe has a story, making this a fascinating read as well as a stunning cookbook” BBC Good Food

Home Food – Olia Hercules

Home Food takes readers on a culinary journey through the places Hercules has lived and the influences this has had on the food she enjoys cooking and eating at home. She grew up in Ukraine, moved as a child to Cyprus and as a student to the UK where she studied Italian and International Relations. Her language studies took her on to Italy for a year abroad. Later she trained as a chef and began to write. 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) 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. Cut the florets off the broccoli, then trim the tougher outer layer off the stalk. Cut the sweet inner core of the stalk into slices about the same size as the florets. Add the pomegranate molasses and vinegar (or lemon juice) to the bowl of pomegranate juice and season well with sea salt.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).

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

A charity that started off as an idea between a Russian chef and her Ukrainian friend has raised tens of thousands for Ukraine families and children impacted by the war. Put the radishes and onion slices in the bowl and mix with the dressing. Leave to macerate for 15 minutes. Add the herbs, scatter with the reserved pomegranate seeds and sprinkle with sumac if using. Hercules began working as a film journalist but amidst the 2008 economic crisis decided to change careers. Olia Hercules began working as a chef after completing a course at Leith's School of Food and Wine in 2010. [5] [6] She was then a food stylist for various publications, [7] after which she went on to work at London restaurant Ottolenghi's as a chef-de-partie (line cook). [8] [9] Hercules has appeared on Saturday Kitchen, [10] [11] Sunday Brunch, [12] and Christopher Kimball's Milk Street Television.But I know exactly what they will taste when they open that jar. So to me that was just like even talking about it now just gives me goosebumps and like, it's just so powerful."