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Instagram @connieconsumes

Can’t decide if I want to take on a kitchen expe

Can’t decide if I want to take on a kitchen experiment or just blob out and do nothing this bank holiday - I basically just see-saw between both. Perhaps it’s because I’m a high functioning procrastinator - is this a thing?! Can anyone else relate?!

Well if you 👋🏼 feel like a little project, may I suggest something like these pithiviers?! Inspired by the stunning creations from @chefcalum @holborndiningroom - I made the pastry to chef’s recipe and filled it with my classic chicken, bacon and leek pie mix.

This is one of those things that come together easily if you make the component parts in stages. Maybe do the filling today, pastry tomorrow morning, create the pies in the afternoon and let them hang out in the fridge until you’re ready to bake - perfect long weekend activity! #conniecooks

We ate out (and outside) over the weekend and it w

We ate out (and outside) over the weekend and it was wonderful! The sunshine was nice when you were in it, the wind was not, it was a bit noisier than usual but... felt so good to be handed a menu, have someone else do the cooking and washing up and pouring of wine!

We lunched @brunswick_house to ease ourselves into being out and about again - lovely food, nothing too over the top, (particularly enjoyed this fried skate obscured by the shadows in the courtyard) would definitely come again!

What is up with the weather this week? Monday morn

What is up with the weather this week?
Monday morning had me running in the snow then enjoying a warm afternoon. Yesterday I was catching up with a colleague over the phone with the sun streaming through the window, a few hours later it was cold and grey. And now? It feels firmly like winter again.

When all is unpredictable, I seek comfort in things which are predictable - like noodles. Predictably delicious but infinitely adaptable - what’s not to like? I could probably eat noodles several times a week and not get sick of them…

The other evening, I made a batch of egg noodles (the methodical process really helps me switch off from work), stir fried them with a mix of vegetables in black bean sauce, topped with seared rump steak, and finished with a final flourish of coriander soy chilli oil. Predictably delicious!
#conniecooks 🍜🥩🌶

I’m really going through a pasta phase at the mo

I’m really going through a pasta phase at the moment! After spotting a herb laminated pappardelle by @pastasocialclub, I knew I had to try it for myself and she’s totally right about it being a show-stopper.
It’s such a simple but effective technique - really pleased with my first attempt.

I laminated dill into the pasta sheets for these smoked salmon, cream cheese, ricotta, dill & lemon mezzelune. Then served it in a caper butter sauce... basically channelling a smoked salmon bagel but in pasta form! #conniecooks

I also think this is a worthy entry for @_cookitupclub - the theme this week is herbs! 🍃

I can’t quite believe it but this week is Menu 5

I can’t quite believe it but this week is Menu 52 of Connie and Mike’s Meals! For one full year we have planned and shared every single week’s dinners and yes, I do have the spreadsheet to prove it!

I went through ‘the spreadsheet’, did a quick tally, and even I was shocked by the results. Out of 365 days (including this week), we will have cooked a grand total of 348 days, eaten out 15 times, and had 2 takeaways. Wow.

We can definitely say we’ve had another year full of food, but it certainly is not like other years. I desperately miss eating out, I know @acertainsomeonecooks will be pleased for a reprieve from menu-planning, but I’ve actually really enjoyed hibernating in our kitchen. We have both become much better cooks and that’s one positive we can take from an otherwise topsy-turvy year.

Our repertoire of dishes has vastly expanded - we’re more creative and our skills are a bit sharper. The variety has kept me sane, and the successful experiments have kept me enthused and positive. This beetroot cappelletti is a great example of this - before lockdown I’d never made pasta this confidently, let alone a filled variety with a coloured dough using up our veg box goodies - but here they are, looking all pretty in pink!

I hope you’ve enjoyed seeing our weekly menus and maybe even got some inspiration out of them - maybe they’ve encouraged you to be more creative or try new dishes?! #conniecooks #oddisgood

Wooohooo we’ve made it to the weekend - there wa

Wooohooo we’ve made it to the weekend - there was a lot going on over the last week, so I’m definitely going to zone out and do the usual - cook, bake, drink wine, and think about next week’s menu...

Currently wondering if it’s too soon to put my ‘Zinger Burgers’ back on because we only had them a couple of weeks ago...?! But they are so good. That’s probably a bit braggy to say but stuff it - I’ll stand by that!

My super crunchy oven baked cornflake chicken pieces, melted cheddar, drizzle of sriracha, fresh lettuce and mayo, sandwiched between fluffy homemade burger buns (adapted from the fabulous @thescandicook recipe - please try it) - makes me so happy, I have to sing the zinger burger-zinger-zinger-burger jingle every time! #conniecooks 🍔

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 🍰

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