Mamushka: Recipes from Ukraine & beyond

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Mamushka: Recipes from Ukraine & beyond

Mamushka: Recipes from Ukraine & beyond

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Pie seemed extremely soupy when it came out of the oven, but it was perfect when it had cooled down. Finally, I used the beef short ribs, but they were pretty fatty and wouldn't be my choice next time. Although the soup was very good both days, it was difficult to remove all the duck fat from the soup that first evening, and I would probably make the broth in advance in the future. My grandmother used to make a version without tomatoes and using whole sauerkraut leaves and pork belly.

My parents were survivors of the Holocaust from Poland--this wasn't exactly something I grew up with. One of those things that you wouldn't have thought to combine but make so much sense when you think about it.

I halved the recipe and made it two times in the week to serve with the Sorrel Broth (duck soup) recipe in the book. After finishing school, she moved to the UK where she studied Italian language and International Relations at the University of Warwick. The resulting soup was simultaneously subtle and rich, light and filling, playing up the lushness of the duck with the lemony tartness of the fresh sorrel leaves.

a joyful celebration of Eastern European cooking' - Observer'My present to myself: not to be played with until my own writing is done! In fact I was impressed with the depth of flavor and the amount of collagen in the broth that was evident when I took the leftover broth out of the refrigerator for lunch the next day. I'd also suggest to youtube the name of the biscuit to learn about the shaping as the explanation is very vague. It was probably not the safest option and I now use my granite mortar, but a couple of food tins should also do the job. I've never made a bread that is has cheese inside (the flatbread has feta cheese incorporated plus herbs) and I loved the result.

Nowadays, everyone is much more aware of Ukraine as an independent country, and I wanted to know more about its own culture and cuisine. I love the superb and delicate combination of herbs, spices and a wonderful range of fresh and local ingredients used in the recipes of this book. If Olia set out to paint a cultural and historical picture through food and family she succeeded admirably. After spending a year in Italy, Olia settled in London, pursuing a journalistic career after completing her Master’s degree. I add barberries to my holubtsi to achieve that sour note, but you don’t have to if they are hard to find.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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