ASHKENAZI HISTORY AND FAMILY FOOD WITH ANNA KHARZEEVA

Join us for this extra session where Alissa will be speaking to food historian and writer Anna Kharzeeva about their Ashkenazi heritage, sharing family stories, the history of Ashkenazi cuisine and their most cherished food memories and recipes.

Each class can be purchased separately or bought together as a course, at a discounted price, and will include the the ‘in conversation’ session for free.

All proceeds from the bonus session go towards #CookforUkraine fundraiser

COOKING WITH BEETROOT

Beetroot is synonymous with Eastern European cuisine, and Ashkenazi cooking draws heavily on the endless possibilities this humble root vegetable can offer. We will learn to make the classic summer borsch, a delicious beetroot, horseradish & egg spread and try out hand at making sauerkraut with beetroot.

Menu
Egg & chrein spread
Summer borsch
Beetroot, chilli & garlic sauerkraut

Join food writer Alissa Timoshkina for a 3 hour cookery masterclass in our learning studio, as we explore 'in season' beetroot via all things Eastern European cuisine.

This class will explore the endless possibilities of cooking with the humble but mighty beetroot. Taking inspiration from the cuisines of Eastern Europe, we will make a cold borsch, beetroot fritters, some dips and crostini, perfect for a summer picnic, and Alissa’s personal favourite – beetroot and walnut fritters.

Sample Menu

• Cold borsch with radishes, cucumbers, fresh herbs and grated horseradish

• Beetroot and plum with twarog on rye with poppy seeds

• Roast candy beets on a herby smetana bed

• Beetroot and walnut patties with horseradish cream

Open to all levels of skills and interests. This class is suitable for Adults 18 and over.

Let’s learn to make Knishes!

If you have never tried a Jewish knish, you are in for a huge treat! These butter dough buns are simple to make and are utterly delicious! An indisputable classic of Jewish cuisine, they can be made with pretty much any filling (including a sweet one) and go so well as a side to a simple chicken broth, aka the Jewish penicillin. In this class you will learn to make both.

Menu
Knishes with beef, dill and gherkins
Knishes with potato, sour cream and crispy onions
Jewish penicillin chicken soup

First class in my new Ashkenazi cooking course!

Let’s begin with a deep-dive into the mighty classics! Whether you are entirely new to Ashkenazi cooking or are vaguely familiar with it, you can’t go wrong by starting your exploration of the cuisine of Jews from Eastern Europe with these simple, nourishing and flavour-bursting dishes. As with each class you will not only learn the cooking techniques but will be introduced to plenty of history behind the dishes.

Menu
Potato & sauerkraut latkes
Tsimmes (a beef, carrot & prune stew)
Blintzes (crepes stuffed with sweet ricotta)

Each class can be purchased separately or bought together as a course, at a discounted price, and will include the the ‘in conversation’ session for free.

Can’t beat the beets!

A cooking class and a conversation with Alissa Timoshkina & Anna Kharzeeva

In this interactive and informal (but very informative) session, Alissa Timoshkina is joined by food writer and historian, Anna Kharzeeva, to talk all things beetroot! A quintessential ingredient of Eastern European cooking, the humble beetroot opens the door on a fascinating history of Ashkenazi cuisine. Interweaving personal and social histories of life under the Soviet regime, Alissa and Anya share family recipes and discuss how a single ingredient can be imbued with so much cultural, social and historical significance. Expect heart-felt stories, practical cooking tips and delicious, accessible family recipes!

You will receive a class handout with recipes and a zoom link upon booking. A recording of the class will be made available afterwards, so please consider booking even if you can’t join the live zoom session.

All proceeds go to the #CookforUkraine fundraiser.

Olia & Alissa Cook for Ukraine: a fundraising supper-club in London

The event is now SOLD OUT but you can enter the raffle below for your chance to win TWO tickets.

Join us for a unique supper club where founders of #CookforUkraine, Olia Hercules and Alissa Timoshkina, reunite in the kitchen to treat you to a home-style dinner with an Eastern European touch. Featuring produce from Olia’s home garden, the meal will be bursting with vibrant seasonal flavours and celebrating the beauty of vegetarian cooking.

All proceeds go to #CookforUkraine fundraising campaign’s partner - Legacy of War Foundation.

Special thanks to Ramble Cafe E7, chef Sanaz Zardosht, Natoora and Dima’s Vodka

OUR MENU

Beetroot, plums & goats curd with dill, poppy and sunflower seeds on rye with a shot or a cocktail of Dima’s Vodka

Sorrel, potato and kale soup with blue cheese

Pasta with dark greens, garlic yogurt and bread crumbs

Sunflower tahini roasted mushrooms, fennel sauerkraut, crushed potatoes in dill oil

Rhubarb cake

Please note this is a BYOB event

Join the movement:

#CookForUkraine is a community and volunteer-led fundraising campaign and initiative designed to support the people and children impacted by the conflict and humanitarian crisis in Ukraine and surrounding areas.

www.cookforukraine.org

@cookforukraine @oliahercules @alissatimoshkina

Join Zuza Zak and Alissa Timoshkina for an afternoon of pierogi and stories to celebrate Zuza's new book. We will be making two types of pierogi (and a few pierożki too) with both sweet and savoury fillings. Zuza will teach how to make a couple of different types of dough, take you through her favourite pinching techniques and talk about the process of researching, writing and cooking her Pierogi book.

This is an online Zoom class with all proceeds going to #CookforUkraine campaign. You will receive a recipe booklet and a zoom link upon booking. A recording of the class will be made available to you afterwards so please consider signing up to the event even if you can’t make the live zoom session.

About the book

The bible of Polish dumplings, Pierogi is the essential cookbook for learning about this popular food. 
 With over 15 million people of Polish descent in the United States alone, pierogi have become a ubiquitous and instantly recognisable comfort food.

Both traditional and modern, Pierogi is divided into six chapters across 60 recipes. In North, South, East and West we delve deep into the regions of Poland, along with the dumplings, traditions and stories that define them. In the Vegan and Gluten-free chapters, we find a fun, contemporary take on dumplings for a modern audience. Throughout, the recipes are interspersed with mini-essays on some of the key ingredients used to make pierogi. 

With beautiful location photography, thoughts on the history and development of pierogi, and tips and tricks for perfecting them, Pierogi is a deep-dive into this compelling and culturally significant food.

 You can add a book to your cooking class ticket or you can purchase a signed copy of the book separately below.

About the author

 Author of Polska, Zuza Zak calls herself a Storyteller-Cook and her aim is to inspire the world to cook and eat more food from Eastern Europe. Zuza’s interest lies in the culture and history of food and as such she uses storytelling as a medium for delving into another cuisine and through it, into another culture. Both in her writing and her food-focussed PhD at the School of Slavonic and East European Studies (UCL), Zuza explores food as a cultural anthropologist, in the context of identity, society and culture. Passionate about instilling an appreciation for food from an early age, she is now passing on her culinary love to her daughters. 

Picnic for Ukraine

The team behind Cook for Ukraine invites you to take part in a nation-wide Picnic for Ukraine event! Here is all you need to know about it!

Date: 16 July 2022

Time: from 1pm onwards

Location:

Option 1 - Hampstead Heath (by the Parliament Hill Bandstand)

Option 2 - Victoria Park (near the Hub cafe)

Option 3 - Kensington Gardens (tbc shortly)

If you can’t join those please organise your own one wherever you are.

Action: each person invites 5 friends, who invite 5 friends and so on. Show up at your chosen location with 🇺🇦🌻 colours and symbols to include into your picnic setting (flags, banners, sunflowers, blue and yellow picnic blankets, bunting, Ukraine-inspired outfits)

Food:

Option 1 - I am delighted to share my specially curated menu of Eastern European picnic friendly recipes which you can below, cook at home and bring to the picnic. 🇺🇦🌻For those joining the Hampstead Heath picnic there will be an extra perk of a complimentary shot of Dima’s Vodka with my sauerkraut platter when you purchase the recipes and join us at Hampstead Heath. 🇺🇦🌻

Option 2 - make your own Ukraine-inspired food at home and bring along to your chosen picnic location.

Funds & awareness raising: we encourage you all to share this post and do your own social media activism to spread the word about the event, sharing the link to our donation page. If you chose to purchase the picnic recipe booklet from my website, all proceeds will go towards out fund-raising effort at #CookforUkraine.

There is also an option to make a donation to the cause below if you’d like.

When the war is at a very crucial point right-now, we must come together to raise funds and awareness for Ukraine! 🇺🇦🌻 #standwithukraine #переможемо #razomforukraine #cookforukraine

Join us for a very special one-off class in support of #CookForUKRAINE, a global movement raising funds for UNICEF UK and #ChooseLove’s Ukraine Appeal.

In this class, food writers and #CookForUKRAINE co-founders Olia Hercules and Alissa Timoshkina will demo classic Ukrainian family recipes with a contemporary twist. You’ll be cooking up three spectacular dishes: a cabbage slaw, Holubtsi pie and a delicious blintz recipe. Expect lots of historical and cultural insight, family anecdotes and practical tips on how to make Ukrainian dishes in your own home. All proceeds from this class will go to UNICEF UK and #ChooseLove’s Ukraine Appeal.

For the Love of Cabbage:

An online cooking demo with Alice Zaslavsky, Alissa Timoshkina, Anna Kharzeeva and Anastasia Zolotarev

In this interactive and highly engaging online session, food writers, mothers and campaigners, Alice Zaslavsky, Alissa Timoshkina, Anna Kharzeeva and Anastasia Zolotarev, come together to praise and explore the different ways to cook with the unsung hero of Eastern European cuisine - the humble cabbage. 

The four women will discuss their experience of growing up in the Soviet Union, the role of food in their sense of self, how their culinary practises changed when they have moved away from home, and why cabbage is a must vegetable not only in Eastern European kitchen but in every household around the world!

You can cook along or simply watch the session, where you are guaranteed to enjoy a soulful  conversation full of practical kitchen tips and cultural insight.

All proceeds from this session will go to Cook for Ukraine UNICEF fundraiser.

Please note a recording of the session and a handout with recipes will be made available afterwards, so please consider booking this class even if you can’t make the live session. 

A COOKING CLASS IN BRIGHTON
1 June 6-9pm

Join me for an in-person class where we will explore dishes from Eastern Europe and Ukraine. I will be sharing some recipes I've inherited from my Jewish Ukrainian great grandmother and show some contemporary interpretation of the family classics.

We are proud to lend our support to the #CookforUkraine campaign. This fundraising initiative was launched by food writers and campaigners Alissa Timoshkina and Olia Hercules immediately after the invasion of Ukraine to raise the funds needed to support children and families that have been displaced by the current situation.

It is a great pleasure for us to welcome Alissa and Olia to store to talk about the wonderful food of Ukraine and Eastern Europe, to encourage us to cook our own iterations of traditional dishes and to celebrate a wonderful culture. All proceeds from ticket and book sales will be donated to Unicef for their work in Ukraine. You can find out more about #CookforUkraine here: https://www.justgiving.com/fundraising/cookforukraine

Olia Hercules is the author of Mamushka; an award-winning cookbook which celebrates her family recipes, the success of which was followed up by Summer Kitchens: Recipes and Reminiscences From Every Corner of Ukraine. Featuring gorgeous photography and delicious recipes, these are vibrant and joyful cookbooks to be treasured.

Alissa Timoshkina is the author of Salt & Time; a poetic and culinary journey through the food of the former Soviet Union, with a focus on the dishes of Siberia. An evocative collection of recipes and stories, this is a book that strongly evokes a place and a cuisine.

Olia and Alissa will be joined by food writer and critic Caroline Eden, whose books Red Sands, Black Sea and Samarkand blend travel narrative with recipes.

Tickets are £20 including a glass of wine or soft drink.
All ticket sales and profit from book sales will be donated to Unicef for their work in Ukraine.

Book here

Join Jamie Oliver for an exclusive supper club to raise funds for #CookForUkraine

14 April 2022 – 6.30-10.30pm 

Jamie Oliver HQ, London N7

Honouring Ukrainian food and culture, this fabulous evening will be hosted by Olia Hercules, Alissa Timoshkina and Jamie Oliver. The very special menu, curated by Olia Hercules, Alissa Timoshkina, Joe Woodhouse, Yurii Kovryzhenko and the Jamie Oliver team, will feature traditional Ukrainian dishes, taking you on a culinary journey through the country. With drinks, music, and Jamie on hand too, it’s set to be a great night.

We’re excited to be raffling seats for this exclusive supper club experience. Each raffle ticket costs £20 – 1 winning ticket will get you 2 places (you can enter as many times as you like but only win a maximum of two seats).

We hope you will join us for this memorable night honouring Ukraine’s unique food and culture, and raise vital funds to help those in need. 

Terms & conditions 

Raffle entries close at 8.59am on Tuesday 12 April 2022. Fifteen winners will be randomly selected and contacted after 9am on Tuesday 12 April. One winning ticket = two seats at the supper club. Dinner to be hosted in London on the evening of 14 April. Menu includes three-course meal (vegetarian options available). Must be 18+ and based in the UK. Travel costs not included. All money raised will be donated to charity. This competition is run by Cook for Ukraine.

#COOKFORUKRAINE FUNDRAISER ONLINE COOKING CLASS

While fermentation has become very popular over recent years in our health- crazed Western world, the tradition of consuming fermented foods (fruit, vegetables, breads and drinks) dates back to before the Middle Ages in Russia and its appeal remains intact today. Unaware of the health benefits, generation upon generation of Russians fermented foods as a means of coping with shortages during the colder months, particularly in the days when imported foods were not available. What I love most about food fermentation is the ritual of the process, which endows you with a magical ability to embalm time
in a jar using nothing but salt. Cucumbers harvested in the summer or mushrooms picked in early autumn will reappear on your table in winter, establishing a beautiful connection between the seasons. The mystery of cooking with nothing but salt and time, for me, lies at the very heart of Russian cuisine!

In this class we will make 4 types of ferments exploring some of the classic fermentation methods and also endowing them with a contemporary flavour combinations. We will learn how to make a classic sauerkraut, my own version of an apple and fennel kraut, a tomato and horseradish passata, and quick fermented ‘malosolnie’ cucumbers.

For this class you will need 4 x 1.5 lire jars and a mandolin.

A detailed list of ingredients, equipment and recipes will be sent out 2 days before the class!

A recording of the class will be made available afterwards so please consider booking this class even if you can’t attend the session! ALL PROCEEDS GO TO #COOKFORUKRAINE FUNDRAISER

https://www.justgiving.com/fundraising/cookforukraine

Russians love to feast and the tradition of ‘zakuski’ (think tapas or mezze) offer a wonderful opportunity to enjoy a multitude of dishes, passing round numerous plates and delighting in the diversity of colours and flavours on your plate. All of these work wonderfully as ‘chasers’ for ice cold shots of vodka, of course!

In this class we will learn some history behind the ‘zakuski’ meal, as well as 4 classics recipes, all revamped slightly by yours truly. We will make a courgette & soured cream dip, beetroot patties, a Soviet Korean pickle and my fave Russian dukkah mix. All these dishes can be enjoyed separately, and pair beautifully with so many things. But I would really encourage you to stage a Russian family-style feast: bring out lots of dishes to the table to truly indulge the eye and the palate.

A detailed list of ingredients, equipment and recipes will be sent out 48 hours before the class!

We all connect over our shared love of boiled dough stuffed with a filling of sorts, which is what makes dumplings so universal. And while there are many types of dumplings native to different parts of the former Soviet Union, Siberia’s claim to fame is the Siberian pelmeni.

Pelmeni are tiny round dumplings stuffed with a blend of pork and beef. They’re either consumed with a generous chunk of butter and a dollop of sour cream, or — and this is my family’s favorite — in their own richly flavored cooking broth with plenty of black pepper. No matter how you serve them, they’re always made in big batches, and when cooked from frozen they’re ready in just 10 minutes.

In this two-hour class we will learn how to make the dough, 3 different fillings (spiced lamb, beef & pork, and wild mushroom), how to shape and the different ways to cook and serve these dumplings.

Ingredients and equipment list as well as a Zoom meeting link will be provided 2 days in advance so that you can get all set!

Delighted to be brining my food to London’s prime location for Russian culture - Pushkin House in Bloomsbury Sq. Come along to this free event to enjoy a pop up Russian deli with delicious sandwiches that I will be making for this occasion which will be accompanied by vodka shots and other delightful beverages. To find out more about the event and to register please visit Pushkin House’s website.

We all connect over our shared love of boiled dough stuffed with a filling of sorts, which is what makes dumplings so universal. And while there are many types of dumplings native to different parts of the former Soviet Union, Siberia’s claim to fame is the Siberian pelmeni.

Pelmeni are tiny round dumplings stuffed with a blend of pork and beef. They’re either consumed with a generous chunk of butter and a dollop of sour cream, or — and this is my family’s favorite — in their own richly flavored cooking broth with plenty of black pepper. No matter how you serve them, they’re always made in big batches, and when cooked from frozen they’re ready in just 10 minutes.

In this two-hour class we will learn how to make the dough, 3 different fillings (spiced lamb, beef & pork, and wild mushroom), how to shape and the different ways to cook and serve these dumplings.

Ingredients and equipment list as well as a Zoom meeting link will be provided 2 days in advance so that you can get all set!



While fermentation has become very popular over recent years in our health- crazed Western world, the tradition of consuming fermented foods (fruit, vegetables, breads and drinks) dates back to before the Middle Ages in Russia and its appeal remains intact today. Unaware of the health benefits, generation upon generation of Russians fermented foods as a means of coping with shortages during the colder months, particularly in the days when imported foods were not available. What I love most about food fermentation is the ritual of the process, which endows you with a magical ability to embalm time
in a jar using nothing but salt. Cucumbers harvested in the summer or mushrooms picked in early autumn will reappear on your table in winter, establishing a beautiful connection between the seasons. The mystery of cooking with nothing but salt and time, for me, lies at the very heart of Russian cuisine!

In this class we will make 4 types of ferments exploring some of the classic fermentation methods and also endowing them with a contemporary flavour combinations. We will learn how to make a classic sauerkraut, my own version of an apple and fennel kraut, a tomato and horseradish passata, and quick fermented ‘malosolnie’ cucumbers.

For this class you will need 4 x 1.5 lire jars and a mandolin.

A detailed list of ingredients, equipment and recipes will be sent out 2 days before the class!

We all connect over our shared love of boiled dough stuffed with a filling of sorts, which is what makes dumplings so universal. And while there are many types of dumplings native to different parts of the former Soviet Union, Siberia’s claim to fame is the Siberian pelmeni.

Pelmeni are tiny round dumplings stuffed with a blend of pork and beef. They’re either consumed with a generous chunk of butter and a dollop of sour cream, or — and this is my family’s favorite — in their own richly flavored cooking broth with plenty of black pepper. No matter how you serve them, they’re always made in big batches, and when cooked from frozen they’re ready in just 10 minutes.

In this two-hour class we will learn how to make the dough, 3 different fillings (spiced lamb, beef & pork, and wild mushroom), how to shape and the different ways to cook and serve these dumplings.

Ingredients and equipment list as well as a Zoom meeting link will be provided 2 days in advance so that you can get all set!



Russian pirozhki, not to be confused with Polish pirogi, are similar to pasties but are made with leavened pillowy dough and can be filled with all sorts of delicious ingredients: minced meat, sauerkraut and potatoes, wild mushrooms, salmon & rice, eggs & spring onions, or stewed apples and fresh berries! They are pan fried or can be baked (for a healthier though less fun option). It is an absolute culinary icon often associated with the revered figure of the Russian Babushka. Babushka’s pirozhki hold a special place in everyone’s heart!

In this class we will learn how to make the beautiful pillowy dough (recipe of my own Babushka, of course!), how to make 4 different fillings (meat, veggie x2 and fruit), how to shape and cook them! A hands-on interactive 2 hours class, you will learn many practical skills as well as some cultural insights into Russian customs around food!

Please note you will need to make the dough in advance and I will send you a pre-recorded tutorial on this once you book. I will also provide recipes and a shopping list in a class handout together with a Zoom link 48 hours before the class.

This class is perfect for the sunny season when you can host a delightful picnic or an al fresco lunch in your garden. Russians love to feast and the tradition of ‘zakuski’ (think tapas or mezze) offer a wonderful opportunity to enjoy a multitude of dishes, passing round numerous plates and delighting in the diversity of colours and flavours on your plate. All of these work wonderfully as ‘chasers’ for ice cold shots of vodka, of course!

In this class we will learn some history behind the ‘zakuski’ meal, as well as 4 classics recipes, all revamped slightly by yours truly. We will make a courgette & soured cream dip, beetroot patties, a Soviet Korean pickle and my fave Russian dukkah mix. All these dishes can be enjoyed separately, and pair beautifully with so many things. But I would really encourage you to stage a Russian family-style feast: bring out lots of dishes to the table to truly indulge the eye and the palate.

A detailed list of ingredients, equipment and recipes will be sent out 1 week before the class!