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:

25 September 2022I saw Wendy fly around the Big Ben: a decade in London by Irene

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

Hello salmons!

This week’s recipe is one for comfort and the calming gesture of stirring ingredients as you make up dinner along the way 🥬

This is our creamy onion and cabbage orzo for 4 people:

4 brown onions, thinly chopped
2 leeks, cleaned, trimmed and sliced
½ white cabbage, thinly sliced
1 garlic clove, crushed
300g orzo
125g ricotta
4 sundried tomatoes, finely chopped
S&P
Olive oil
Dried herbs of your choice, we used oregano and thyme
Boiling water, we’ll cook the orzo like a risotto
Parmesan to finish, optional

1. In a large casserole or frying pan, heat up the olive oil and add the onions with a pinch of salt. Cook on a medium heat until soft and translucent. If the onions are sticking to the bottom, add a little water to help them along.
2. Add the leeks, cabbage and the garlic clove. Mix well, add a half glass of water and cover with a lid. Leave to cook on a medium heat for at least 20 minutes removing the lid halfway through. The cabbage should start to brown. Season with a little pepper.
3. Add the orzo to the vegetables, mix well and then add the water and salt. You can now set a timer following the orzo pack instructions.
4. Stir the mixture as you would a risotto, adding water if necessary though bear in mind that the orzo will cook quickly. Towards the end of the cooking time, add the ricotta and give it all a good mix.
5. When the orzo is cooked, turn off the heat and add in the sundried tomatoes, the dried herbs, the parmesan (if using) and mix well.
6. Serve piping hot with a drizzle of good extra virgin olive oil on top and lots of black pepper.

Irene & Margaux 🐟💕

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