Mamushka: Recipes from Ukraine & beyond

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Finally, I used the beef short ribs, but they were pretty fatty and wouldn't be my choice next time.

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 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. Once the goose is ready, cook the noodles in a large saucepan of salted boiling water for 2 minutes. Mamushka came into the world — last year — when Cookbook Corner was dormant, and I have long since wanted to bring it to your attention. If there is a lot of fat, skim some of it off, then add the water, season the meat well with salt and pepper and cook over the lowest heat possible, covered tightly, for 2 hours or until tender and you can easily pull the meat off the bones. The diversity of the recipes took me by surprise, and has awakened in me an interest in finding out more about the cuisines of Georgia, Moldova, Azerbaijan, Armenia – and all the other Eastern European countries.

I was expecting a really flavorful, spicy hot and pungent soup, and I just didn't quite get there with the flavors.Made this soup and the suggested Moldovan flatbread (made them twice--once for first meal and then, for leftover soup). A surprisingly huge hit, although I didn’t like the roasted potatoes, which were a little crispy by the time the denser beets were fully cooked. This is real cooking, written about with so much love' - Diana Henry'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly. If you are curious and want to discover something new and learn more about Ukraine, I highly recommend this book. After having her son, and filming for The Food Network, Olia has been writing for Sainsbury's, The Recipe Kit, and the Guardian .