Pivna Puma, Крещатик 10, Kyiv (2026)

25/03/2022

Ingredients
50ml/2fl oz soy sauce
50ml/2fl oz mirin
2 tbsp rice vinegar
1 tbsp light brown sugar
1 garlic clove, grated
2.5cm/1in piece fresh root ginger, peeled and grated
1 tsp cornflour
3 skinless, boneless chicken thighs
1 tbsp sesame seeds, to garnish
vegetable oil, for cooking
Method
Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy.
Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers.
Toast the sesame seeds in a small frying pan.
To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds.

25/03/2022

Ingredients
200g/7oz strong white bread flour, plus extra for rolling
1½ tsp fast-action dried yeast
1 tsp caster sugar
1 tsp flaked sea salt
125ml/4fl oz warm water
olive oil, for greasing
For the topping
2 tbsp extra virgin olive
1 small onion, finely chopped
2 garlic cloves, crushed
400g tin chopped tomatoes
1 tsp dried oregano
½ red or yellow pepper, seeds removed, thinly sliced
½ large courgette, very thinly sliced on the diagonal
100g/3½oz chestnut mushrooms, thinly sliced
100g/3½oz quartered or sliced artichoke hearts in oil, drained well
4 tbsp ground almonds
14–16 green or black olives, or a mixture, drained well
large handful fresh basil leaves, roughly torn
flaked sea salt and ground black pepper
Method
Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough.
Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film. Leave in a warm place for about an hour or until doubled in size.
While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned. Stir regularly and add the garlic for the last minute of cooking time.
Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly. Remove from the heat and leave to cool.
Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza.
Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge. Leave to prove for 30–40 minutes.
Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives.
Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.) Garnish with lots of fresh basil leaves and drizzle with a little more olive oil before serving half a pizza per person.

25/03/2022

Ingredients
250g/9oz vegan dried macaroni
pinch salt
For the sauce
5 tbsp olive oil
400ml/14fl oz oat milk
1 tbsp nutritional yeast (optional)
4 garlic cloves, chopped, or 1½ tsp garlic powder
¼ tsp cracked black pepper
½ tsp salt
1 tsp smoked paprika
¼ tsp Dijon mustard
2 tbsp cornflour
120g/4oz vegan cheese, grated
For the topping (optional)
½ tsp olive oil
1 garlic clove, finely chopped
4 Brussels sprouts, trimmed and finely sliced
pinch salt
Method
Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente.
To make the sauce, put all the ingredients apart from the vegan cheese into a bowl or blender and whisk or blend until smooth. Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer.
Preheat the grill to medium–high. Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden.
If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pinch of salt and fry for 5 minutes. Scatter the topping over the mac and cheese before serving.

25/03/2022

Ingredients
4 tbsp olive oil, plus extra for greasing
1 small aubergine (around 250g/9oz), cut into roughly 1cm/½in slices
1 large courgette (around 225g/8oz), trimmed and cut into roughly 1cm/½in slices
2 sweet potatoes (each around 225g/8oz), peeled and cut into roughly 1cm/½in slices
1 onion, finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
2 garlic cloves, crushed
75g/2⅔oz red lentils
400g tin chopped tomatoes
2 tbsp tomato purée
½ tsp dried mint
½ tsp ground cinnamon
1 vegan vegetable stock cube
salt and freshly ground black pepper
For the white sauce
40g/1½oz plain flour
400ml/14fl oz unsweetened almond milk
2 tbsp nutritional yeast flakes
1 bay leaf (optional)
¼ tsp ground nutmeg
75g/2⅔oz vegan cheese for melting such as ‘mozzarella-style’, grated
Method
Preheat the oven to 220C/200C Fan/Gas 7. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned.
Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside.
Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more.
Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly.
While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper.
Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan ‘mozzarella’ and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste.
Arrange the sliced potatoes over the base of a well-oiled 1.25 litre/2 pint baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish.
Remove the bay leaf from the white sauce and pour the sauce over the lentils and veg.
Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.

25/03/2022

Ingredients
For the aubergines
1 tbsp vegetable oil, plus extra for frying
2 large onions, thinly sliced into half moons
1 garlic bulb, cloves peeled and smashed
1 tsp ground cinnamon
3 tbsp tamarind paste
2 x 400g tins chopped tomatoes
4 tbsp runny honey
6 aubergines, halved and cut into large wedges
sea salt flakes and freshly ground black pepper
For the baked halloumi
250g/9oz halloumi
2 tbsp rose harissa
2 tbsp runny honey
1 lime, juice only
For the rice
180g/6¼oz basmati rice
1 tbsp vegetable oil
½ large garlic bulb, cloves peeled and thinly sliced
pinch saffron
50g/1¾oz fresh dill, finely chopped
50g/1¾oz unsalted butter, diced
200g/7oz frozen peas
sea salt flakes and freshly ground black pepper
4 flatbreads, to serve
Method
For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour.
Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix.
For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes.
For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain ag*in and set aside.
Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes.
Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads.

25/03/2022

Ingredients
400g/14oz fresh broad beans, (about 300g/10½oz when podded)
1 whole red chilli
2 fat garlic cloves, finely chopped
1 spring onion, thinly sliced
1 lemon, zest and juice only
1 tbsp dried oregano or 2 tbsp fresh chopped oregano
½ loaf sourdough bread, sliced
4 tbsp olive oil
200g/7oz soft goats’ cheese
How-to-videos
Method
Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool.
Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons.
Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together.
Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear.
Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve.

25/03/2022

Ingredients
4 large chicken thighs, bone in, skin and extra fat removed
2 onions, roughly chopped
1 tsp English mustard powder
2 chicken stock pots (or stock cubes)
2 tbsp wholegrain mustard
2 bay leaves
2.5 litres/4½ pints boiling water
300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved
125g/4½oz pearl barley
200g/7oz frozen peas
200g/7oz frozen broad beans
15g/½oz fresh flatleaf parsley, finely chopped
10g fresh tarragon , finely chopped
10g fresh chives , finely snipped
½ lemon, juice only
salt and freshly ground black pepper
Recipe tips
Method
Preheat the slow cooker to the lowest setting and boil the kettle.
Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours.
Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender.
Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover.
Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two.

09/02/2022

Over the last few months, I have been making my way through Molly Baz's cookbook, Cook this Book. One recipe in particular caught my eye immediately: Poached fish with creamed leek and hazelnuts. The technique involves infusing heavy cream with fragrant, savory ingredients, then poaching fish in the flavored liquid.

As delicious as the dish sounded, though, I was looking for a dish that was slightly more lactose-intolerant-friendly and then I thought back to one of my favorite Thai soups, tom kha g*i.

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How to Make Poached Eggs
Tom kha g*i is a coconut-milk-based chicken soup scented with galangal (or ginger), lemongrass, chilies, fish sauce, makrut lime leaves, lime juice, and cilantro. The combination of sweet, salty, and sour flavors balanced in a creamy broth felt ideal for pairing with a mild, firm fish. So, this dish is inspired by elements from both of those recipes.

Tom Kha G*i Inspired Poached Fish
This coconut milk poached fish recipe takes inspiration from the flavors of tom kha g*i with a few modifications.

I simmer the coconut milk with the essential ingredients of ginger, lemongrass, fish sauce, and lime juice, but include garlic and lime zest (in place of makrut lime leaves, which can be difficult to source). Instead of mushrooms, I add bok choy, a popular addition to coconut-based fish recipes that provide vibrant green color and a nice crunch.

Finally, I top the poached fish with lime-pickled chilies for a bit of heat, crispy fried ginger, and fresh cilantro. The dish comes together in just about 30 minutes, perfect for a weeknight meal.

Simply Recipes / Karishma Pradhan
Aromatic Flavors Bring This Dish Together
Let's delve into some of the key ingredients for flavoring this dish.

Coconut milk serves as the base of the poaching liquid and adds a lightly sweet and nutty flavor to the recipe. My favorite brand is Aroy-D, available online or at most large grocery stores. Its creamy consistency provides a nice contrast to the punchiness of the other ingredients.
Typically, tom kha g*i uses galangal, but gingeris more readily found in the US. Additionally, gingers softer texture is easier to mince for the crispy fried ginger. I like incorporating ginger into this recipe in two ways: first, as an ingredient for the poaching liquid and second, as a crispy topping.
Lemongrass adds a fragrant, floral flavor to the poaching liquid. Many large grocery stores, including Whole Foods, carry it in the international produce section or herb aisle. If you cannot source it, feel free to omit.
I use lime zest to add a citrusy component in place of makrut lime leaves, which can be tricky to find. If you do find lime leaves, feel free to substitute the lime zest for two lime leaves. Thinly slice the lime leaves and simmer in the coconut milk as you would the lime zest.
Fish sauce, a common ingredient in East Asian and Southeast Asian cuisines, contributes a rich, savory taste to balance out the creaminess of coconut milk. You only need a little bit to transform a dish.

09/02/2022

This hearty, wintery pasta tossed with sweet chunks of roasted butternut squash and crunchy, salty roasted kale came about as a happy accident. It’s a dish I’ve made for many years, one that my family turns to when the cold weather rolls in.

Roasted Kale and Butternut Squash Pasta is a simple dish to make, with no sauce per se, just olive oil, lemon zest, and crumbled goat cheese. It’s easy, magical, and everything you want in a comforting bowl of pasta: sweet creamy butternut, pleasantly bitter roasted kale, and al dente pasta. Yum!

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How to Prepare Butternut Squash
I remember making Roasted Kale and Butternut Squash Pasta in my old ground-floor kitchen in Brooklyn. That’s at least 12 years ago, perhaps longer. My husband and I were in our late twenties and early thirties, both working long hours. We relied on a handful of pantry staples to stock our kitchen.

In the winter, we always had butternut squash and lacinato kale. Both are sturdy vegetables that hold well for days, or even weeks, so we kept them around. We loved their rich, hearty flavors, perfect for New York’s cold, slush-filled nights.

Over the years, I’ve learned that short pastas, like penne, rigatoni, or chiocciole are best. You can stab a couple with your fork and have room for kale and butternut in the same go. Lemon zest adds a bright note. So does a sprinkling of mild goat cheese as a finishing touch.

Beyond that, you don’t need anything else—there isn’t a single side dish I can think of that would make it better. It’s perfect and complete just as it is.

Tips for Dinner in Under One Hour
The genius of this recipe is that it’s relatively hands-off: The vegetables roast while the pasta water boils. While that’s happening, read a book, help the kids with homework, or just kick back and enjoy a glass of wine.

Before you go, two tips to get Roasted Kale and Butternut Squash Pasta ready for dinner in under one hour:

Destemming the kale can take a while. But there is a trick to make it easier! I used to cut the ribs (the tough stem that runs down the middle of the leaf) out with the tip of a knife. My husband, the family prep cook, showed me a much quicker way: Hold onto the thick end of the rib with one hand and run your other hand along the rib to remove tender leaves, in a zipper-like motion. Thin leaves are easy to remove. Thicker ones may require two or three tries.
Purchase pre-cut butternut, often available in plastic tubs in the produce aisle. The squash is usually cut into large pieces, so you may need to cut them in half or quarters.
If peeling and chopping the squash yourself, check out this handy guide for step-by-step instructions on how to prep butternut squash.

08/02/2022

Omnivores and vegetarians alike will love this plant-based party snack. Cashews, vegetables, and seasonings come together in a creamy, savory queso dip that also happens to be gluten-free. Top it with a scoop of salsa, serve a bowl of chips alongside, and get the party started.

While the word queso is directly translated from Spanish to English as “cheese,” here it refers to a cheese dip, served hot and melty.

Easy Roasted Asparagus Recipe
Queso is ubiquitous in Texas—at restaurants all over the state, it’s served as an appetizer with chips. It can be served straight up or topped with pretty much anything you’d put on nachos—think salsa, hot sauce, jalapeños, cilantro, guacamole, or sliced avocado, pinto or black beans, seasoned taco beef or plant-based meat crumbles. You can serve it as basic or as jazzed up as you like.

As you may have noticed from the recipe title, this queso is vegan, so it doesn’t contain any actual cheese! You’d never know it from the flavor, though. It checks all of the same boxes as a dairy-based queso, with the flavor, texture, and meltiness that you expect from a cheese dip.

Simply Recipes / Coco Morante
Ingredients in Vegan Queso
The first time I tasted this queso, I had flashbacks to movie theater nacho cheese, in a good way. The color is similar to dairy nacho cheese as well—with carrots as well as a touch of turmeric in the mix, its orangey, cheddar-like hue makes it even more appetizing.

This cheesy fake-out is achieved through a combination of ingredients you might find surprising: Potatoes, carrots, and onions are simmered in vegetable broth, along with chili powder and jalapeño for a mild touch of spice. Soaked, softened cashews add creaminess, and a little bit of nutritional yeast helps to round out the savory flavor of this dip. A squeeze of lime brightens everything up, as does a final scoop of pico de gallo on top.

Swaps and Substitutions
I find that the combination of carrots and Yukon gold potatoes make for the most cheese-like flavor and texture in this recipe, but you can sub in other vegetables too, if you like.

Russet potatoes or sweet potatoes can stand in for the gold potatoes, and you can use cauliflower, yellow beet, or parsnip in place of the carrot.

08/02/2022

While strictly speaking this is not a French dish, it has all the characteristics of a warm and cozy meal you could imagine having at a local corner café in France. If you can’t travel, you might as well eat like you are!

This bistro-style crispy chicken is braised with carrots, potatoes, and, for good measure, greens in a mustard and lemon seasoned chicken broth. It all comes together easily in a skillet and adds up to a satisfying, flavorful meal.

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Carrot Ginger Soup
The Bonus to Braising Chicken
Braising is one way to cook meat with moist heat. It cooks food gently, keeps it from drying out, and requires only a small amount of liquid in the pan. Stewing, on the other hand, contains a lot more liquid, enough to submerge the meat.

The real bonus here, though, is that the small amount of braising liquid on the bottom of the skillet allows the chicken skin to become crisp in the oven, while the vegetables cook in the juices. The liquid in the skillet creates a kind of flavor exchange—the vegetables give the broth extra richness, and the chicken permeates the vegetables.

Sally Vargas
Winner, Winner Skillet Dinner
After you brown the chicken on one side, set it aside on a plate and give the potatoes and carrots a head start. Return the chicken to the pan with the stock and pop it in the oven for half an hour or so. The chicken takes another turn on a clean plate while you cook the chard leaves in the pan on top of the stove. Finally, set the chicken atop the vegetables and serve with a squeeze of lemon.

Ways to Adapt This Recipe
When it comes to cooking, you can always find ways to tweak recipes.

No big skillet? No problem! Cook the chicken in batches in the skillet and transfer them to a baking dish or use two skillets and divide the ingredients between them or use a Dutch oven.
Swiss chard substitute? Use greens of your choice such as kale, baby kale, or spinach. If you stick with chard, know that it’s much sweeter than kale, and if you’re not used to cooking with it, I strongly urge you to try it. Trim the leaves from the stems and cut the stems into pieces. They’re sweet and delicious, and the stems add another element to the dish.
Not a fan of chicken thighs? Thighs stay moist and make a delicious change from chicken breasts, but you could use chicken breasts, too. Look for small breast halves with the skin and bone, so you can dig into that crispy skin. Boneless breasts will take a lot less time to cook, so if you use them, you will need to cook the vegetables in the oven for about 25 minutes first, sauté the chicken separately, and then add it to the pan to finish cooking for a few minutes.

08/02/2022

Today, I'm going to share my fool-proof system for making delicious detox smoothies.

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Pico De Gallo
Whether you binged over the holidays, drank too much alcohol on the weekend, want to boost your immune system or lose some weight, or just want to eat a bit healthier, smoothies are the easiest way to pack a ton of nutrition into your meal.

You can make a smoothie in less than 10 minutes. And the best part is, you don’t even need to turn on the oven!

My Criteria for a Great Detox Smoothie
When I make a smoothie, it needs to satisfy three basic criteria:

1. It needs to look gorgeous: We eat first with our eyes, and nobody wants to drink anything that looks like swamp water!

2. It needs to be mind-blowingly delicious: Life is too short to eat food that isn’t scrumptious.

3. It needs to be nutrient-dense with awesome ingredients.

I start everyday with a smoothie, and I think they can be enjoyed everyday. However, I recommend rotating your ingredients to include a variety of fresh fruits, fresh vegetables and greens, herbs, and spices so you don't overdo it on any one ingredient. Mix things up!

Fruits and vegetables begin to oxidize the minute you cut them open, so it's always best to enjoy them the minute they're made to minimize the degradation of nutrients and to get the most bang for you buck.

Having said that, we're all busy and it's not always possible to drink your smoothie right away. If you're making a smoothie in the morning to drink later in the day (or the night before to drink in the morning), you can still get a lot of goodness from your ingredients. Seal the smoothie in a jar right after making, store it in the fridge, and then shake it up ag*in before enjoying.

Pivna Puma

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