Home Food: Recipes from the founder of #CookForUkraine
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Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen – there’s not a recipe of hers I don’t want to cook immediately” Nigella Lawson 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. 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
Home Food by Olia Hercules | Cookbook Corner | Nigella Lawson Home Food by Olia Hercules | Cookbook Corner | Nigella Lawson
It might be confusing, at a time like this, to see all these beautiful pictures of food being circulated,” Timoshkina says, “but food is an important tool for education, a basic thing that everyone can relate to. What better way to learn about a people than through their food?” For her, leading #CookForUkraine is an act of defiance; she is, she says, at once “extremely ashamed to be Russian” and “determined to distinguish Russia from Putin”. She emphasises the common ground between Ukraine and Russia, once again illustrated by food: “Our tastebuds show that we are more alike than apart,” she says. 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) Hercules has appeared on Saturday Kitchen,   Sunday Brunch,  and Christopher Kimball's Milk Street Television.
Try this recipe from the book
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. Style Department Represents Olia Hercules, Food Stylist". Style Department . Retrieved 15 December 2016.
food to raise How Russian and Ukrainian friends are using food to raise
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. For the potatoes, put a pot of water on the hob, season well with salt and add the whole potatoes, skins and all. Boil them until they are very soft, but not completely disintegrated (20-30 minutes, depending on size). Drain them and leave to cool enough so you don’t burn your hand. If I can, I will take them outside to speed up the cooling.When I was giving birth to my son, Sasha, my first child, the midwives were like, “Are you OK?” And I was like, “I’m a chef! I’ve done 18-hour shifts at Ottolenghi, I can do this!” And I did. It was a really fast, efficient birth. Working in a busy restaurant kitchen definitely gives you insane stamina, for sure. You learn and your body learns it as well. Summer Kitchens Inside Ukraine's Hidden Places of Cooking and Sanctuary (Weldon Owen, July 14, 2020)