Mamushka: Recipes from Ukraine & beyond

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A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. Beat the eggs and caster sugar together in a bowl with an electric whisk for at least 5 minutes until very thick, pale and foamy.

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. Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they don’t unravel. I halved the recipe and made it two times in the week to serve with the Sorrel Broth (duck soup) recipe in the book.

I bumped up the vinegar and replaced sherry vinegar with champagne, but otherwise stayed true to recipe. It takes some time to make and chop but it made plenty for two meals plus at least one more serving in refrigerator. The first time I made it I used the dough hook and it was a bit too dry and quite difficult to combine.

Threw in a few dried shiitakes because I didn't have the whole amount of porcinis and it didn't seem to suffer for it. It is a beautiful book to begin with; there is at least one picture to accompany each recipe plus pictures of Olia Hercules and her family in Ukraine. If you are curious and want to discover something new and learn more about Ukraine, I highly recommend this book. 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!

It is much more than ‘just’ Ukrainian recipes, it is a celebration of food eaten in Ukraine – from all over the ex-Soviet Union – each recipe stating which country the cuisine originates from, if not Ukraine. I have tried 9 of the recipes – all were really easy to follow and to make, and only one (the Stuffed Cage leaves) was not excellent – but I think that was down to me, not the recipe. Pie seemed extremely soupy when it came out of the oven, but it was perfect when it had cooled down. My one recommendation for the 3 minute per side shallow fry in the recipe is to put the heat on med-low--just a little bit above low. I would recommend it in spite of the issues - read your recipe before and consider where you may need to do some googling to fill the gaps in some of the doughes, etc - but subsequent releases need a serious review and edit.

Don’t use any oil, and don’t preheat the casserole – this will ensure that the fat is rendered slowly. I'd also suggest to youtube the name of the biscuit to learn about the shaping as the explanation is very vague. My husband's family traces to Ukraine just a couple generations back so that's one of the reasons I got this cookbook for him --and I'm the one having fun with it so far. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. 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).This makes a stickier cake layer than the standard Russian medovik biscuit layer which tastes just as good but isn't probably going to present as well as the latter, due to it's stickiness. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. After having her son, and filming for The Food Network, Olia began writing for Sainsbury's, The Recipe Kit, and The Guardian. Cook the poussins, cut side down, over a medium heat for 3 minutes, then flip them over and cook them skin side down for 5 minutes.