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Hotel Reviews

Recipe Index

Savoury

Beef Olives
Korean Beef Galbi
Mediterranean Chicken Stew
Moroccan Harira Soup
Pork and Prawn Dumplings
Portuguese Pork and Clam Stew
Pies, Pies, Pies
Roast Chicken Crown with Stuffing
Roast Pork Belly and Crackling
Sausage Plait
Sichuan Chicken Stir Fry
Vietnamese Summer Rolls

Sweet

Baked Berry Cheesecake
Cookies, the Chocolate Kind
Dark Chocolate Mousse
Gooey Chocolate Brownies
Hummingbird Cake
New York via Italy Cheesecake
Purple Matcha Tea Cookies

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Hello, I’m Connie!

Kiwi in transit and currently eating her way around the world - I'm rather fond of burgers, steak tartare, Malaysian laksa, Michelin star restaurants, and dessert!

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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 🍰

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! 🇫🇷

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