Before we get into this edition of Foodie Scribbles, I want to give a shout-out to Chef José Andrés, who is a world-renowned Chef that is also doing incredible work with the World Central Kitchen, which he founded and which is a charitable response to World Hunger.
Chef also has a Substack here, which I thoroughly recommend:
Recipe of the Week:
Keto-Friendly Hearty Beef and Vegetable Stew
This rich and warming stew is packed with tender beef, low-carb vegetables, and fragrant herbs, making it a perfect keto meal that fills you up without kicking you out of ketosis.
Ingredients (Serves 4):
1.5 lbs (700g) beef chuck, cut into cubes
2 tbsp olive oil or avocado oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth (preferably homemade or low-sodium)
1 cup water
1 small cauliflower, chopped into florets
2 cups chopped mushrooms
2 medium zucchinis, diced
1 cup chopped celery
1 cup chopped green beans
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat oil in a large pot over medium-high heat. Brown beef cubes in batches, then set aside.
In the same pot, sauté the onion until translucent, then add the garlic and cook for 1 minute until fragrant.
Add tomato paste, stirring it into the onion and garlic.
Return the beef to the pot. Pour in beef broth and water, and add thyme and rosemary. Bring to a boil.
Reduce heat to low, cover, and simmer for about 1 hour or until beef is tender.
Add cauliflower, mushrooms, zucchini, celery, and green beans to the stew. Simmer uncovered for another 20-30 minutes until vegetables are tender but not mushy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Why This Stew Works for Keto:
Low in carbs: Uses nutrient-rich veggies that are keto-compatible (cauliflower, mushrooms, zucchini).
High in fat & protein: Beef and olive oil provide satisfying nutrients that sustain ketosis.
Hearty & satiating: Perfect comfort food for colder days or anytime you crave a filling meal.
Easy to make: Can be prepped in bulk and refrigerated or frozen for later.
Dining Spotlight of the Week:
Ale Wino: Warsaw’s Farm-to-Fork Gem Elevating Polish Cuisine
In the heart of Warsaw, where historic charm meets modern vibrancy, a culinary revolution is quietly unfolding. Ale Wino isn’t just a restaurant, it’s a celebration of Poland’s rich agricultural heritage, reimagined through a farm-to-fork lens that’s capturing the attention of food lovers near and far.
Rooted in Local, Seasonal Excellence
Ale Wino’s philosophy is simple yet profound: source the freshest ingredients directly from local farms, honouring the rhythms of the land and the communities who cultivate it. This commitment to seasonality means their menu is a living, breathing story that changes as Poland’s fields and orchards yield new treasures.
From hand-picked vegetables and herbs to ethically raised meats and dairy, Ale Wino champions sustainability and transparency. By nurturing close partnerships with farmers, they ensure each dish bursts with authenticity and freshness, connecting diners directly to the soil and hands behind their food.
A Menu That Tells a Story
Walking into Ale Wino, you’re greeted with a warm, rustic atmosphere, intimate, unpretentious, and brimming with passion. The ever-evolving menu reads like a love letter to Polish terroir, combining traditional elements with creative flair.
Expect dishes like beetroot cured trout, rye bread with wild mushrooms, and heritage pork paired with seasonal fruits, all crafted to highlight the natural flavours, not mask them. The wine list complements the ethos perfectly, featuring natural, biodynamic selections that mirror the purity of the kitchen’s approach.
Why Ale Wino is Trending
Ale Wino has become a beacon for those seeking genuine culinary experiences. In a world saturated with fast food and mass production, it offers a refreshing return to roots. Critics applaud its dedication to quality, its innovative interpretations of Polish classics, and its role in nurturing rural communities.
Moreover, Ale Wino embodies a broader movement in Poland’s dining scene—one where chefs and restaurateurs embrace responsibility, sustainability, and cultural pride without sacrificing creativity or indulgence.
Experience Farm-to-Fork Polish Style
For locals and visitors alike, a meal at Ale Wino is more than nourishment—it’s immersion. It’s tasting the seasons, understanding tradition anew, and appreciating the hands that make it happen. It’s a delicious reminder that the best food connects us to place, to culture, and to each other.
If you’re in Warsaw and hungry for a culinary adventure grounded in ethical sourcing and heartfelt cooking, Ale Wino is a must-visit. It perfectly captures the spirit of farm-to-fork dining, where every bite tells a story worthy of savouring.
Foodie Tip of the Week:
Grow Fresh Herbs Anywhere, Even in the City!
Want to add fresh flavour to your meals without constantly running to the store? Growing your own herbs is easier than you think, even if you live in a small apartment or city flat!
Why Grow Your Own Herbs?
Freshness at your fingertips: Pick exactly what you need, when you need it.
Superior flavour and aroma compared to store-bought.
Save money and reduce packaging waste.
A mini green oasis for your kitchen, great for wellbeing too!
How to Get Started: No Garden Needed:
Choose Easy-Grow Herbs: Start with basil, parsley, mint, chives, or thyme. These thrive indoors.
Use Small Pots or Containers: Recycled jars, teacups, or simple terracotta pots work perfectly.
Find a Sunny Spot: Most herbs love sunlight, so a windowsill that gets 4-6 hours of light is ideal.
Water Wisely: Keep soil moist but not soggy. Overwatering is the most common mistake!
Rotate and Prune: Turn your pots regularly to ensure even sunlight and regularly snip herbs to encourage growth.
Bonus Tip: Try Growing Herbs from Kitchen Scraps!
Save the basil stems or green onion roots and regrow them in water, an eco-friendly way to extend your herb harvest for free.
Planting a handful of herbs is not only a delicious upgrade to your cooking—it’s also a little daily act of care for yourself and the planet, right from your urban space.
So, why not start your mini herb garden this week? Your meals and your senses will thank you.
Reader Recipe Corner: Share Your Culinary Creations! 🍽️
We want to hear from you! Do you have a cherished recipe that brings your family together? Maybe a secret dish that never fails to impress? Share your culinary creations with us! Submit your favourite recipe, along with a photo, and get a chance to be featured in our next newsletter. Let's celebrate the joy of cooking together—your delicious ideas could inspire fellow food lovers!
Click the button below to send us your recipes! We can't wait to see what you've been cooking up! 🥘❤️
Fun Food Fact: The Secret Origin of Caesar Salad
Did you know that the iconic Caesar salad wasn’t invented in Italy as many assume? It was actually created in Tijuana, Mexico!
In 1924, restaurateur Caesar Cardini whipped up the first Caesar salad in his restaurant during a busy Fourth of July weekend. Using simple ingredients on hand, romaine lettuce, garlic, croutons, Parmesan, olive oil, and a special dressing, he crafted a dish that quickly became a crowd favourite.
So, next time you enjoy that crunchy, tangy Caesar, you’re tasting a piece of Mexican-American culinary history hidden in plain sight!
Closing Thoughts: Until Next Week! 🌟
As we wrap up this week’s edition of Foodie Scribbles, we hope you’re feeling inspired to get into the kitchen and whip up some delightful dishes! Don’t hesitate to experiment with the recipes, indulge in the flavours of our featured restaurant, and explore seasonal ingredients that are just waiting for your culinary touch.
We’d love to hear from you! Share your cooking adventures, dining experiences, or your own tips and tricks. Your insights are what make our foodie community flourish!
And don’t miss our next issue, where we’ll dive into more delicious recipes and explore even more unique dining spots to fuel your culinary wanderlust! Until next time, keep cooking, keep tasting, and keep sharing the joy of food! 🍽️❤️✨
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