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Instagram @connieconsumes

Just warming up a couple of these buns for breakfa

Just warming up a couple of these buns for breakfast this morning before we head out on our usual Sunday wander...

It’s probably not entirely obvious from their oddly-shaped nature but they were inspired by the delicious Swedish kanelbullar - cinnamon buns - we ate a fair few of when we visited Gothenburg (cannot wait to explore more of Sweden!)

I used a tangzhong milk bread base recipe which I’ve been tweaking then added cinnamon sugar butter, and little cubes of apple which undoubtedly contributed to me not being able to twist them properly without everything falling out! Better luck next time - because there will be a repeat as despite how they look, they are rather tasty! #conniecooks 🍎

Spring is definitely in the air today... just back

Spring is definitely in the air today... just back from our super long Sunday walk and it was actually warm and sunny - a miracle!

Now I’ve park myself on the couch for a afternoon of tea, cookies, reading, scrolling through wedding stationery designs, meal planning... random travel day dreams... ideal way to whittle away the day, if you ask me!

Cookies are the famous @millitaylor three ingredient peanut butter cookies which have become such a favourite in our house. I’ve added huge chunks of dark and white @whittakersnz chocolate (so technically 4 ingredients) for extra indulgence 🍫 If you’ve not made them before, I would highly recommend you try... takes all of 5mins to whip together 🍪🍪🍪 #conniecooks

We didn’t make pancakes for Shrove Tuesday but w

We didn’t make pancakes for Shrove Tuesday but we will follow the Ash Wednesday tradition of abstaining from meat... so dinner is going to be fishy!

Recently we’ve been cooking and enjoying a lot more cooked salmon (previously we only really ate it raw, smoked or cured)... current favourites include @acertainsomeonecooks miso salmon donburi (on the menu tonight) and this, my take on the classic fish, potato and pea combination!

I’ve seasoned and pan fried the salmon then served it with garlic pea purée, crushed baby potatoes, lemon and dill yogurt - hearty enough for this cold weather with just a touch of freshness! What are your favourite salmon recipes?! #conniecooks

New week means I’ve been planning our new menu..

New week means I’ve been planning our new menu... it’s too soon to put this dish back on (no repeats for at least 3 weeks please 🤓) but I’m genuinely excited to make it again because it was delicious!

Super spiced green dal topped with a roasted cabbage wedge basted with butter, chilli flakes and turmeric, pickled red onions and fresh coriander. With homemade fluffy flatbreads on the side, because what’s better for mopping up that saucy dal...?!

There’s so much to love about this dish - the ingredients are basic and affordable, you can add in extra veg to the dal, then scale it up and have leftovers for lunch the next days. But the key to making it feel more decadent is in the cabbage - a little extra effort in seasoning and basting it goes a long way to transforming it into a star element! #conniecooks

Freezing cold Sundays make me crave braised meat d

Freezing cold Sundays make me crave braised meat dishes... having something slow cooking away in the oven all day gives the flat the most incredible aromas and warmth!

This is a spiced brisket - flavoured with soy, shiaoxing wine, doubanjiang (fermented bean paste), star anise, cinnamon, chilli - served with homemade noodles, beansprouts, herbs and pickles! The hardest part is waiting for the beef to be ready as once it’s all tender... everything just takes a few minutes to put together.

It looks this orderly for all of 2 seconds because the best way to eat it is to dive in and mix it all up - the beef will break up a bit and everything will be covered in the deliciously rich sauce! Who wants a beef noodle delivery?!? conniecooks 🍜

Hello February! It’s likely to feel a lot like J

Hello February! It’s likely to feel a lot like January but... I’m trying to be chipper and optimistic that things will get better - looking forward to seeing friends and family, having that cheeky after work wine, and going to restaurants again!

In the meantime, having a constant supply of sweet treats and bright flowers (just a small bunch from @aldiuk but they’re lovely) at home helps my mood immensely!

Anyone care for some raspberry cheesecake streusel slice?! My first bake from @theboywhobakes “One Tin Bakes” and it was a winner - have my eye on so many of the other recipes. Who else has been baking from the book... what are your faves?! #conniecooks 🍰

We’ve been using @oddboxldn for a couple of mont

We’ve been using @oddboxldn for a couple of months now and so far, so good... This month, they’ve asked users to share their VegPledge and it’s been great to see how other are reducing their food waste!

On top of meal planning to ensure everything’s used up - my other #vegpledge is to properly store my fruit and veg when we receive it to help it stay fresh for longer! The newsletter always has some handy tips to remind you how to store the produce!

Our spuds and onions live in a cotton bag in a dark cupboard, I keep my carrots wrapped in brown paper which seems to stop them from going floppy, leafy greens and herbs stay crisp in a Tupperware with a damp paper towel, spring onions sit in a jar of water... a little effort really goes a long way to keeping your produce in tip top shape!

I didn’t think you’d want to see the inside of my fridge and pantry so thought I’d share my latest Oddbox-inspired dinner - roast golden beetroot, carrot, caramelised onion and goats cheese galette! #conniecooks 🧅🥕

Today is Beyoncé’s birthday - my beloved #sourd

Today is Beyoncé’s birthday - my beloved #sourdoughstarter is TWO!!!

Yep, she was on the scene waaay before those lockdown sourdough babies and has been happily bubbling away in our fridge... hopefully for years to come!

I’m still baking weekly... but haven’t taken a snap of a full loaf in a while so here’s a simple but satisfying fish finger sandwich we had for lunch recently! Beyoncé’s sourdough, @sainsburys fish fingers, @ericsfandc black garlic mayo, slice of cheese - winning combination! #conniecooks 🥪

My obsession with canelés started when I first tr

My obsession with canelés started when I first tried one from Bordeaux Bakery in Wellington… at that point, I never would have imagined that years later, I would actually be eating them in Bordeaux! I love the hints of vanilla and rum, but my favourite part is really the textural contrast between the sticky crust and the soft, custardy centre.

So now you know how much I love them, you’ll appreciate what a special treat it was to receive some handmade canelés from @gourmetglow for no reason other than the fact that she is incredibly kind and generous. Social media has good and bad points, but being able to connect with like-minded food lovers everyday on here has been one of the best things for me during lockdown. Thank you to Suze and all the other lovely friends I have here!

It’s also quite fitting that I share this for @_cookitupclub’s French theme this week - a great food community which has helped me discover new accounts and gives me homecooking inspiration all the time! 🇫🇷

As you know... I am an enthusiastic meal planner..

As you know... I am an enthusiastic meal planner... ok, maybe a bit obsessive but my intentions are good. Setting our menus for the week means our dinners are varied, it gives me some normality in lockdown and... it keeps our food waste at a minimum!

As we’re a household of two, we need to be savvy about multitasking our produce - potatoes were chips with burgers one night and gnocchi another, tomatoes in a salad and then roasted here, radishes quickly pickled for a noodle dish and then grilled for this one, wilting basil leaves blitzed with homemade ricotta, stale sourdough turned into a crumbly topping with the dregs of a chorizo... just get creative!

I think #mealplanning is very much in the spirit of @oddboxldn’s #vegpledge - knowing what’s coming in each box means we can plan ahead, figure out what else we need, and also make sure nothing is left unused. As usual, I’ll be sharing this week’s menu on my stories later tonight - hope it brings you some dinner inspiration! #conniecooks 🥔🍅🍃

Could wolf down a bowl of dumplings right now as m

Could wolf down a bowl of dumplings right now as my tummy has been rumbling non stop... just waiting for my current meeting to finish! These have a pork and kimchi filling, super crispy on the bottom and steamed on top, then covered with chilli oil!

Now that we’re back to work, I definitely make sure we’ve got a batch of dumplings in the freezer - they’re perfect for a speedy and hearty lunch as you can cook them straight from frozen and done in less than 15mins! #conniecooks 🥟🥟🥟

This is a hug in a bowl, trust me. Congee was alw

This is a hug in a bowl, trust me.
Congee was always a childhood comfort and one of my favourites so I really can’t believe I’ve only made it for the first time recently!

The congee itself is cooked with a really rich homemade stock, and seasoned with ginger, salt and white pepper. This would be good on its own with an extra drizzle of soy, chilli and sesame oil... simple!

But... to make it even more special, I add toppings like shredded chicken, century egg, sautéed oyster mushrooms, spring onion, coriander, crispy chicken skin. All this builds flavour and textures - just perfect! #conniecooks 🍚

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