cooking, reading and writing from a salmon pink kitchen

cooking, reading and writing from

We are Irene and Margaux, Londoners by choice, Italian and French by birth. We once lived together in a kitchen with salmon pink walls, where we started a book club on Sunday afternoons and welcomed our guests to a feast based on the book of the month. As the pandemic put a halt to our in-person Sundays, we turned the Salmon Pink Kitchen into the virtual space it is today, in the form of a website, Instagram account, monthly newsletters and podcasts and virtual bookclubs.

The Salmon Pink Kitchen is a book-club and culinary community that reclaims the kitchen as a political space for women. In the SPK, we celebrate all things tasty and geeky so minds and bodies are fed equally.

If you’d like to join our book club and read with us, head to our bookshop via Bookshop.org where you can browse our reading lists and support our work by buying a book through us.

Bienvenue to our virtual salmon pink kitchen, where you’re all a casa!

Irene & Margaux

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latest from the blog:

12 February 2022Bedtime Story With an Amaro by Margaux

27 November 2021A Recipe for Homecoming in Three Escargots by Margaux

17 October 2021Pizzeria La Rocca: story of a town by Irene

14 August 2021On Making Pasta When I cannot go Dancing by Margaux

20 June 2021‘Punch the dough down and let it rise’: a bread update by Margaux

29 May 2021Stamped Melons: a carte postale from Cannes by Margaux

22 May 2021My family’s pantry: nutmeg and Parmesan by Irene

14 May 2021your salmon pink travel armchair: the books we bought as we returned to bookshops

11 April 2021your salmon pink travel armchair: our favourite joyful reads about love

Hello salmons! As we recharge and prepare for September, we’d love for you to join us on our Instagram stories Monday-Friday for morning reading sessions.

Each weekday, we’ll be reading a favourite passage from the books that form our shared salmon pink library, the authors that have made our friendship, and who still inspire us every day to keep cooking, reading and writing.

You can catch up on last week’s readings in our highlights and we’d love to hear your thoughts. Happy listening, we can’t wait to share our bookshelves with you!

Irene & Margaux 🐟💕

#salmonpinkkitchen #salmonpinkreads #readingrecommendations #morningreading #storytime #inspiringwomen #bookstagram #bookclub #bookcommunity #readwomen #reading

As we learned in our Christmas special on the podcast thanks to @pizzalikesgiulia’s recipe for beetroot and goat’s cheese risotto, beetroot makes for a stunning and glamorous centrepiece, serving joy on a plate.

You can adapt this recipe based on your cheese preferences, but we found the sweetness of beetroots went so well with the saltiness of pecorino romano, we couldn’t resist sharing this with you!

For four people you’ll need:

3 medium beetroots, cleaned, peeled and boiled for about 40 mins, or until soft (reserve the leaves and stems and stir fry them with olive oil, a little balsamic vinegar, salt and pepper)
200g of pecorino romano, finely grated
1 garlic clove, grated
A bunch of spring onions, finely chopped
1 tbsp of balsamic vinegar
S&P to taste
Risotto rice, 1 cup
Veggie stock, we are happy stock cubes users
Extra virgin olive oil

- Heat up 1 tbsp of olive oil in a large frying pan, add the garlic and the white parts of the spring onions to the pan and fry them for a minute on a medium heat, stirring often.
- Add the rice and toast it for a minute before you start adding ladles of stock and a pinch of salt, and set your timer to 18 minutes. Stir regularly and lower the heat, adding more stock as needed.
- Prepare your beetroot sauce by blending the cooked beetroots, a little stock and the pecorino with a hand blender. Season with S&P.
- Halfway through the rice cooking, add the beetroot and cheese mix, stir well and finish the cooking with more stock, when needed.
- Taste for seasoning (always the best part of cooking)
- Serve your risotto warm and finish it off with a drizzle of thick balsamic vinegar and the green parts of the spring onions. Bon appétit!

Irene & Margaux

#salmonpinkkitchen #salmonpinkrecipes #homecooking #risotto #recipetesting #foodstories #inmykitchen #foodstagram

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