Home Food: Recipes to Comfort and Connect by Olia Hercules

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    • Categories: Salads; Side dish; Small plates - tapas, meze; Cooking for 1 or 2; Vegetarian; Vegan
    • Ingredients: carrots; onions; fennel seeds; poppyseeds; tinned chickpeas; sorrel
    • Categories: Lunch; Side dish; Cooking for 1 or 2; Vegetarian
    • Ingredients: beetroots; potatoes; apple cider vinegar; honey; cornichons; feta cheese; yoghurt
    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Vegetarian
    • Ingredients: garlic; thyme sprigs; spaghetti pasta; soft goat cheese; lettuce; vinegar
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    • Categories: Sandwiches & burgers; Breakfast / brunch; Lunch; Cooking for 1 or 2
    • Ingredients: eggs; dark rye bread; mayonnaise; cooked brown shrimp; dill sprigs; pickled cucumbers
    • Categories: Sauces, general; Vegetarian
    • Ingredients: egg yolks; flavourless oil; store-cupboard ingredients
    • Categories: Main course
    • Ingredients: potatoes; coiled sausage; unsalted butter; apples; Calvados; nutmeg; crème fraîche; ground allspice
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: sunflower oil; nuts or seeds of your choice; chilli flakes; green beans; apples; celery; fennel bulbs; honey; sherry vinegar; unrefined sunflower oil
    • Accompaniments: Punched potatoes and a roast chicken
    • Categories: Rice dishes; Soups; Azerbaijani; Vegetarian; Vegan
    • Ingredients: saffron threads; leeks; onions; carrots; celery; tinned chickpeas; dill; ground cinnamon; ground coriander; dried apricots; flour of your choice; cooked brown rice
    • Accompaniments: Easy flatbreads
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: squid; onions; red peppers; celery; tomato purée; tinned tomatoes; bay leaves; cinnamon sticks
    • Categories: Stews & one-pot meals; Main course; Fall / autumn; Vegetarian; Vegan
    • Ingredients: dried butter beans; fresh bay leaves; white onions; dried mushrooms; potatoes; kale; kabocha squash; extra virgin olive oil; marjoram; acid of your choice
    • Categories: Soups; Spice / herb blends & rubs; Egyptian; Vegetarian
    • Ingredients: cashew nuts; sherry vinegar; cauliflower; vegetable stock; sunflower seeds; pumpkin seeds; coriander seeds; cumin seeds; sesame seeds; dried barberries; honey
    • Accompaniments: Spice crust (savoury granola)
    • Categories: Quick / easy; Lunch; Side dish; Asian; Vegetarian
    • Ingredients: aubergines; honey; rice vinegar; limes; soy sauce; sesame oil; mint; sesame seeds; spring onions
    • Categories: Dressings & marinades; Lunch; Side dish; Cooking for 1 or 2; Vegetarian
    • Ingredients: aubergines; tamarind paste; honey; watercress; turmeric; fennel seeds; black onion seeds; poppyseeds; sesame seeds; coconut chips; peanuts; garlic; chilli powder; chaat masala
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    • Categories: Dressings & marinades; Lunch; Side dish; Vegetarian
    • Ingredients: sunflower seeds; mild vinegar of your choice; honey; soy sauce; unrefined sunflower oil; pointed cabbage
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    • Categories: Sauces for poultry; Main course; Indian
    • Ingredients: panch phoran; fresh ginger; garlic; onions; bay leaves; whole star anise; cardamom pods; cinnamon sticks; chilli powder; Maharajah curry powder; chicken legs; hot curry powder
    • Categories: Dressings & marinades; Salads; Side dish
    • Ingredients: bacon; stale bread; blue cheese; kefir; sherry vinegar; iceberg lettuce
    • Categories: Dips, spreads & salsas; Cooking ahead
    • Ingredients: cooked butter beans; paprika; sunflower oil; garlic
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Notes about this book

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Notes about Recipes in this book

  • Armenian chard and lentil soup

    • Emily Hope on April 19, 2023

      I loved this soup -- the potatoes, Harissa, and the mint topping all made it just a bit different from the other lentil soups I make. Sadly the family didn't agree -- potatoes and mint both got panned. Still, may make again. Served with a tomato cucumber salad.

    • snackbaby on July 02, 2023

      loved this! super easy and super flavorful. mint garlic butter on top is brilliant. one of the best new soups I tried in a while.

  • Potatoes of my childhood

    • joneshayley on November 08, 2022

      Served with anything, but particularly the chicken porkolt from the book, these are delicious. Simple yet satisfying. On my electric hob they take a lot longer, but they are not labour intensive and evoke a nostalgia from my own childhood that I can’t quite put my finger on. To be made often, in excess.

    • snackbaby on November 07, 2023

      these are delightful and very comforting.

  • Lamb chops in kefir and harissa marinade

    • joneshayley on August 27, 2022

      Really juicy and more ish chops- easy to make and easier to eat. Yum.

  • Butter bean dip with garlic and paprika oil

    • joneshayley on August 27, 2022

      A great dip, served with crunchy veg sticks for a nice lunch, and could be a great part of a mezze style spread, or topper for crostini

  • Chicken pörkölt

    • joneshayley on November 08, 2022

      I’m so enamoured with this recipe! It’s soothing and easy to pull together. The juices not to be left In the pan! A recipe I make over and over

  • Joe's beets, cornichons, feta and potatoes

    • grindabod on January 29, 2023

      Could not be simpler, and it's a very tasty and satisfying meal. Feta mashed with yoghurt is one of my favourite things ever, so any excuse to have that as an accompaniment is great, really. And it goes so well with the beets. Lovely.

    • snackbaby on July 02, 2023

      this is absolutely dreamy even though it is so simple. I added a bit of red, garlicky sauerkraut to the beet mixture, which gave it some extra tang.

  • Dark greens and noodles with yogurt

    • grindabod on February 18, 2023

      I've made a few recipes before from different parts of the world where pasta and yoghurt are combined, and I always love them - this one is no different. There's a bit of time involved (especially if you're making fresh pasta, although the alternatives would be just as delicious) but it's worth it. Those caramelised onions, along with the garlicky yoghurt and the sumac... this is pretty much my idea of heaven.

  • Cabbage fritters

    • jenburkholder on November 26, 2022

      Good, simple fritters. We used buckwheat flour, whose flavor complemented the cabbage and spiced yogurt well. More “pancake-y” than cabbagey.

  • Greta's Lithuanian buckwheat cake

    • jenburkholder on January 19, 2023

      Delicious, simple cake. You can taste the buckwheat flour, but it isn't overwhelming. Rises well and has a lovely texture.

  • Quince trifle

    • jenburkholder on January 19, 2023

      Not good as written. The custard is way too starchy and bland. The quince method doesn't work hardly at all - I ended up simmering them on the stove. Once assembled, the flavors go fine together but it's hardly a revelation. The buckwheat cake alone with a nice quince compote would be a much tastier dish.

  • Tromsø's seeded rye bread

    • jenburkholder on December 08, 2023

      This was excellent, especially given how easy it was. Obviously didn’t have quite as deep of a flavor as a sourdough rye, but the kefir gave it a nice tang and the texture was beautiful. Would recommend for anyone who’s too lazy for a rye starter.

  • Mother Taralezhkova's potatoes

    • jenburkholder on January 19, 2023

      Delicious. The potatoes are a bit rich, but the sauce is a definite repeat.

  • Pumpkin stuffed with sour dried fruit, nuts and rice

    • jenburkholder on November 25, 2022

      So, this was tasty but we had some issues. The Korean brown rice we used did not like cooking with the barberries. The acidity meant that we had to cook. And cook. And cook the rice. Like at least an hour and a half to cook rice that usually takes 35 minutes. Eventually it got cooked sufficiently that we felt we could proceed. Our pumpkin was really a random squash from the market, more starchy and less sweet than some. Overall it was good and nice flavor, but not certain if I’d repeat.

  • Vegetable gratin Balkan-style

    • jenburkholder on August 25, 2023

      Excellent. My tomatoes were very juicy, so I salted them and let drain before layering. Otherwise made (I think!) all according to recipe. Potatoes were a mix of Yukon Gold and russets, and I think almost anything would work. Hearty, delicious use of summer produce.

  • Bread for eating

    • ThePatheticBaker on November 30, 2022

      Love the title/name of this loaf "Bread for Eating", which is apparently the literal translation of the original Japanese name.

  • Steamed aubergines

    • kshell on October 22, 2023

      Will steam whole eggplant again, this was so easy! Dressing was nice. Subbed maple syrup for honey, lemon for lime juice. If you balance the acid/sweet you have free reign. Topped with cilantro but the mint, had mine still been alive on the patio, would have been welcome.

  • Squid stew

    • kshell on May 10, 2023

      Omitted bell pepper and cinnamon to suit my family's tastes, but I personally would have welcomed both. Served with brown rice. A nice reminder that there is a big, wide world for squid beyond fried calamari.

  • Green bean salad with apples, fennel and nuts

    • snackbaby on July 02, 2023

      so good! super crunchy, a joy to eat. the toasted nuts with some chili and salt are a great addition. loved eating this with some focaccia.

  • Green tops paste

    • snackbaby on July 02, 2023

      used beet tops, added a bunch of nutritional yeast, and the end result was delightful!

  • Self-care marbled semolina cake

    • snackbaby on July 02, 2023

      I made this twice but I am not sure if I like it, although it looked absolutely beautiful, and I cannot quite put my finger on what is off here. First one was definitely too salty and not sweet enough. The second one was better, but just... not great. It's super easy to whip up though.

  • Lamb shoulder with herbs and preserved lemons

    • Babeng.Bubba on August 20, 2023

      Used ginger, garlic and coriander paste, ginger and garlic paste and more garlic. Didn’t have tarragon so just used mint and dill. Added water to paste. Very easy to make and tasty.

  • Pasta with confit garlic, goat cheese and thyme

    • Babeng.Bubba on August 19, 2023

      Didn’t have thyme so used dried oregano. Very good and easy

  • Bobbie's chicken and pork adobo

    • Babeng.Bubba on May 21, 2023

      Very very good! Used both chicken and pork belly. Marinated only for a few hours and it still completely infused the meat. Lots of sauce at the end so fished out everything and cooked some baby marrows in sauce while it thickened.

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  • ISBN 10 1408899108
  • ISBN 13 9781408899106
  • Linked ISBNs
  • Published Jul 07 2022
  • Page Count 308
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

In her most personal book yet, Olia Hercules distills a lifetime of kitchen curiosity into her 100 most loved recipes. She draws on her broad influences: her childhood in Eastern Europe; her years in Cyprus and Italy; her simple, plant-centric family meals at home in London; and the special festive recipes she has gleaned along the way. All these seemingly diverse recipes are centered in comfort and connection. These are recipes that have been hand written, handed down, and shared among friends: “They are nostalgic like the potatoes of my childhood, they share trade secrets like Bisque-style red mullet pasta, they interweave every day like Joe’s beet, feta, and potatoes, and they make everything ok like Life-giving rhubarb cake. The foods we choose to cook time and again are part of what makes us, and when we share those recipes, we give a little of ourselves.” In this book Olia gives us her food story through her very favorite recipes.

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