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Mamushka: Recipes from Ukraine & beyond

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She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-departie for Ottolenghi's.

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. For example, the chicken broth and dumplings recipe suggest a whole chicken, sectioned into 8 chunks, is boiled as part of the broth.Serve the poussins drizzled with the herby juices, or mop the juices up with bread, along with the tkhemali. 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 keep meaning to try with demerara or turbinado, but they turn out so nicely with regular old granulated, too.

To test that the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear. From the Moldovan giant cheese twist and Ukrainian buns with potatoes and shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot and sour cherry pie.I read some comments saying that the food was bland, having only tried two recipes, I cannot talk about the others but they were far from bland, especially the chicken as it contains spices, citrus and walnuts. Having spent time in Eastern Europe/ Balkans, the influences are easy to spot - in which direction might be putting my head above the parapet.

After having her son, and filming for The Food Network, Olia has been writing for Sainsbury's, The Recipe Kit, and the Guardian. Next time I'd try ground blue fenugreek instead of fenugreek seeds, as I understand it would be quite a different flavor. It is published on August 10th in the UK and Australia and in October 2017 in the US, Canada, Germany and Poland. It takes some time to make and chop but it made plenty for two meals plus at least one more serving in refrigerator.

She trained at the renowned Leiths School of Food and Wine and then worked as a chef de partie in restaurants, including Ottolenghi, and as a recipe developer before landing a book deal for Mamushka, a cookbook that celebrates her family recipes, from Ukraine and Moldova to Azerbaijan and Uzbekistan. I was expecting a really flavorful, spicy hot and pungent soup, and I just didn't quite get there with the flavors.

It does not have a step suggesting you pull out the chicken parts, de-bone and shred, despite the accompanying picture showing just that. I've never made a bread that is has cheese inside (the flatbread has feta cheese incorporated plus herbs) and I loved the result. After having her son, and filming for The Food Network, Olia began writing for Sainsbury's, The Recipe Kit, and The Guardian.

It was made worse by the fact that Russia was also playing, and many of my cookbooks did not differentiate between Russian and Ukrainian food (or that of any other ex-Soviet country). If you are curious and want to discover something new and learn more about Ukraine, I highly recommend this book. Pie seemed extremely soupy when it came out of the oven, but it was perfect when it had cooled down. a joyful celebration of Eastern European cooking' - Observer'My present to myself: not to be played with until my own writing is done! I halved the recipe and made it two times in the week to serve with the Sorrel Broth (duck soup) recipe in the book.

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