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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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Sausage Plait – Recipe
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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 🍚

Had a classic case of “back-to-school-itis” la

Had a classic case of “back-to-school-itis” last night - went to bed early, couldn’t get to sleep for ages, was thinking about anything and everything random... and now I’m a bit tired on my first day back at work. But... I have a cup of tea, I’ve logged on with no issues, and already cleared my emails so now just gotta look ahead to lunch 😂

I do miss going into the office (1-2/week would suffice) and having those casual chats with colleagues, but cannot deny that one perk of wfh life is that lunch is usually better! Even if it’s just a freshly made flatbread with bacon, lettuce, roast tomatoes and that all important drizzle of sriracha! 🥓🍅🌯 #conniecooks

Hello to the first Monday of the year... which def

Hello to the first Monday of the year... which definitely marks the end of the festive holiday period 😭

As usual... no major life changing resolutions this year. Despite everything that happened (or didn’t happen in 2020 - wedding 😫) there are still some positives to take away from it - cooking skills went up a notch, more walks in the neighbourhood, saved all the money I would’ve spent on commuting and lunches and after work drinks!

It looks like staying home and cooking will be the status quo a while longer, so with that in mind, the only thing I’m resolving to do is “eat more pies in 2021” 😂. Started the year with this beauty from a @chefcalum recipe - dauphinoise, @comtecheeseuk & caramelised onion pie with homemade shortcrust pastry! Chef makes his pies with more intricate decoration but I’ve gone a bit more to the point with mine! #conniecooks 🥔🧅🧀🥧

Tier 4 life meant that there would be no city brea

Tier 4 life meant that there would be no city break or Michelin star dinner for my birthday this year... so we decided to get a takeaway! It was our first of the year (yes, you read that right...) so we knew it had to be special - excellent sushi from @takahashi_takeaway and a bottle of @nyetimber - worked a treat!

What a year it’s been - feels like it’s been long yet whizzed by in a blur at the same time! Still, lots of to be grateful so for the time being we’ll just continue as we are... staying home, healthy and happy!

Should’ve been enroute to Cornwall right now...

Should’ve been enroute to Cornwall right now... but instead will be drowning sorrows in these miso onions leftover from Christmas lunch!

Not a standard festive side, but what about 2020 has been standard anyway... might just make these a tradition now! 🧅🧅🧅 #conniecooks

Trying to go into the weekend in a positive mood a

Trying to go into the weekend in a positive mood after the dire news of London moving into tier 3 this week... it’s meant we’ve had to cancel my birthday trip to Cornwall after Christmas 😭

I know it’s the right thing to do but still doesn’t make the disappointment any easier to bear... it was a trip we were really looking forward to, had some great hotels & restaurants booked, and was just something nice to end the year on! But... we’ve learnt to expect curveballs and changed plans from 2020 so here we are!

The only silver lining is that I’ll have more time at home to experiment in the kitchen... I’ve already got a list of things I want to try - more dumpling and pasta folding like this, and more flavour combinations I’ve been mulling over! #conniecooks 👩🏻‍🍳

Over the weekend we went out for dinner for the fi

Over the weekend we went out for dinner for the first time in almost two months and it was glorious! We knew we wanted to treat ourselves to somewhere special and @theseathesea_ hit the mark - just as good as the first time we dined there, now made a mental note to try and return more regularly. If you’re a lover of seafood, please book a seat here ASAP!

They’re serving a 6 course tasting menu with extras... of which we had a few! It’s hard to resist oysters and the most incredible scallop and truffle terrine, along with champagne, wine, sake and umeboshi... we really went to town!

So many excellent dishes but I wanted to share this mackerel and pine nut dish - first course from the tasting - really set the tone for everything else. It delivered on flavour, freshness and texture - sensational combination! #connieconsumeslondon 🍾🐟🍶

This is my perfect example of a happy fridge forag

This is my perfect example of a happy fridge forage! Some days, lunch options can be slim-pickings in our flat, but I’ve learnt that a little goes a long way with a bit of creativity.

We didn’t have enough beef rendang left for a full meal so I stretched it out (apologies in advance to all Malaysians) by adding extra coconut milk, sambal and tamarind to make it a bit saucier and ready to be dipped with something bready - going for that curry and roti chenai vibe!

I would’ve made simple flatbreads but spotted our sad looking spring onions which needed using… then remembered the Shanghai-style spring onion pancake recipe I have been eyeing up in @pippyeats wonderful cookbook Dumplings and Noodles, and decided it was the time to try it! I need to work on my technique with the pancakes but the recipe is great!

Far from authentic and traditional, this lunch was an utter mish-mash of two distinct Asian cuisines, but it was still absolutely delicious... my kind of comfort food. I’d also like to throw it into the mix for @sytchfarmstudio @hannah_ludlowfood #photographycompetition because after being constantly overwhelmed with perfectly staged food photos we could all do with a reminder that brown food can be beautiful too, and to love those leftovers! #conniecooks

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