From My Kitchen, Whispers and Titbits: Issue #1
Butterflies in the stomach, and going for it anyway with a Coleslaw recipe to start.
As I write this, butterflies dance in my stomach. Up to this point, I've been publishing in fits and starts, much like the Scottish winter sun making brief appearances between clouds. I passed the magic 50 posts mark and marked that moment with a celebratory round-up. Still, I feel nervous when I put my thoughts into the world:
From that point, there have been some random postings and mainly I've been trying to think how I can add some value from my writing, how I can do better at documenting what I eat more intentionally alongside sharing the little nuggets of information (not necessarily about food), the titbits along the way. It's been on my mind, my to-do list for a while, shall we say...and I've finally created a format for this newsletter that feels right….for this moment anyway!!
While I managed a good run at the tail end of last year, the lengthening days and warming weather now call me outdoors rather than to my PC. The gardens, hills, and lochs beckon. Yet simultaneously, I find myself drawn to my kitchen, eager to share the abundance of seasonal ingredients that spring and summer bring to our tables.
I needed to find a way to reduce the friction in my writing process while maintaining a steady heartbeat for these posts. The solution arrived in the form of a simple but versatile structure:
From My Kitchen: A recipe I've created or adapted, sometimes short and sweet, sometimes a little longer, with the story behind it
Whispers from the Grapevine: Recipes from others that have caught my attention, the culinary secrets shared from one kitchen to another
Scribbled Discoveries: Interesting titbits I've noted down along the journey. I listen to a variety of podcasts that provoke ideas, better time management, better writing, tools, books, techniques, or simply thought-provoking food for thought. Secretly, it's my catch-all section for the miscellany that I think might be useful (but don't tell anyone.....unless you really must share/restack, and then I'd be really grateful!)
Think of this as a tiny experiment: Season 1, ten episodes, to see how we get on. Every Friday, starting this week, you'll receive a new issue following this format.
I hope you'll join me on this more structured journey through food, writing, and the occasional Scottish adventure.
🍳 From My Kitchen
This coleslaw is my go-to for impromptu gatherings or when I need something fresh along with the BBQ or a round of cheese and charcuterie. Perfect for those times you just need an extra salad on the side. It's deliberately flexible - use what you have, adjust the quantities to taste, and don't worry about precision, this is rustic at its best. I've found it's lovely and crunchy on day one, and then the leftovers improve after a day in the fridge when the flavours have had time to mingle.
The two minor variations below came from one large red cabbage, showing how you can adapt based on what's in your kitchen and your mood. The food processor with a grater blade makes light work and will give you a more refined salad, great for sandwiches....but much more washing up. Then there's the box grater approach, it really just depends on your mood!
Serves: 4-6 as a side dish
Preparation time: 15 minutes or so
No cooking required!
Base Ingredients
1 small red cabbage (or half a large one per batch)
1-2 carrots, peeled
Good quality mayonnaise (about 2 tbsp)
Extra virgin olive oil (a generous glug)
Version/batch 1: The Classic with a Twist
Apple, cored, grated (into the lemon juice)
Fresh lemon, squeezed
A handful of raisins or sultanas (optional)
1 tbsp wholegrain French mustard
2 carrots, grated or finely processed
Red cabbage, grated or finely processed
2 tbsp good-quality mayonnaise
A good glug of extra virgin olive oil
Version/batch 2: The Fridge-Rescue Edition
Red cabbage, chopped finely with a knife (which tends to give chunkier pieces)
1 carrot, grated (all that was left after my son discovered poke bowls this week!)
Half a Chinese lettuce that was languishing in the fridge
Zest from one lemon (I saved the juice for the recipe in Whispers below)
2 tbsp good-quality mayonnaise
A good glug of extra virgin olive oil
Method
For Version 1: Start by squeezing lemon juice into your bowl, then grate the cored apple either directly into the bowl from the box grater or promptly transfer from the food processor and then toss to coat. This prevents browning.
Add your cabbage and carrot (either processed or hand-chopped, depending on your texture preference).
Add remaining ingredients and mix thoroughly.
Taste and adjust seasoning - add more mayo if you prefer it creamier, more oil for richness, or even a splash of vinegar if you like more tang.
If possible, refrigerate for at least an hour before serving to allow flavours to develop.
Notes
The beauty of this coleslaw is its adaptability. Consider it a template rather than a strict recipe. It keeps well for 2-3 days in the fridge and often tastes better on day two when the flavours have melded. Perfect alongside a peanut butter and goat's cheese open sandwich.
👨🍳 Whispers from the Grapevine, From One Kitchen to Another
Grilled radishes with dates, apple and radish tops
Back at the start of May, Elizabeth Pizzinato shared a recipe for a grilled radish salad. Just what we needed and something I'd never tried before. I thought I'd give it a go. The supermarket radishes didn't come with leaves, so I improvised with a little spinach, and I added a fennel twist. A lovely, quick dressing, definitely check it out here:
7 UPF free recipes, a family meal plan - BBC Food
I'm always on the hunt for recipes that my boys could tackle. Also, the opportunity to share recipes that are designed to help folks cook. Here is a whole meal plan for the week! UPF-free family meal plan
✍️ Scribbled Discoveries: Titbits of Note
1. 8 Strategies for good eaters:
Along the same lines of family eating, and more of a way of life if you have children to feed. Kerry Faber shared 8 Strategies. Great practical advice that every parent should read with regard to growing good eaters.
2. Kitchen Table - Emily Cuddeford and Rachel Morgan
I'm a bit behind on sharing this. I recently attended a book talk arranged by Topping and Co. A local bookseller here in Edinburgh. Emily and Rachel talked about the drivers behind their debut book, 'Kitchen Table'. They are the owners of the '12 Triangles' chain here in Edinburgh, a bunch of bakeries that offer the most fabulous bread. I thought we were going to be offered a book on Sourdough and Croissants. To my delight, it's the opposite, a book of stories, methods and sustainability. The recipes are more than a list of instructions, a way of living and making good, honest, simple food. I was truly inspired by their hour of discussion. I can definitely recommend their spiced chicken thighs with potatoes. Then there is the House loaf, a slow fermentation approach with a tiny bit of yeast and a schedule to work around the busy day.
3. Relaunch of a Substack - The Black Butter Club
This dropped into my mailbox today, a lovely read, about learning to cook and memories.....Who doesn't want to be part of a secret society of the senses?
"This is our very own secret society of the senses. Of slow delights, satiation, old techniques, and new ideas. It’s a homecooked recipe, from years spent in professional kitchens, that doesn’t neglect to mention the fragrance of sweet peas outside the open window. It’s an opportunity to explore flavour and food from perspectives we are often deprived of, with voices from around the world contributing in their own techniques, flavours, and stories." - Sam Cooper
That’s a rap! Thank you for joining me on this inaugural journey. I'd love to hear what resonates with you, what you'd like to see more of, and any culinary discoveries you're excited to share. Feel free to reply and let me know your thoughts!
I love the idea of newsletters being refined and retooled to better reflect interests and ideas. And I love this new format!
Love the format