Mint & Rosemary

by Andra Constantinescu

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  • A fine dining setting featuring a starter of wild scallop carpaccio with blood orange and olive oil vinaigrette
    Recipes,  Winter

    Scallop Carpaccio with Blood Orange

    Scallop Carpaccio with Blood Orange – recipe notes Make the most of the blood orange season with this simple and elegant scallop carpaccio that is fit for a romantic dinner or special celebration. The scallop carpaccio is served raw, so…

    By Andra Constantinescu
  • restaurant 27 portsmouth review
    Food and Travel,  Reviews

    Portsmouth: Restaurant 27 – Review

    Restaurant 27 Portsmouth - Review seven-course tasting menu worthy of a well deserved Michelin plate Restaurant 27 Portsmouth – Review A couple of weeks ago I went on a getaway to Portsmouth and Southsea. It’s only one hour and a…

    By Andra Constantinescu
  • hake fillet low calorie dinner
    Low Calorie,  Recipes

    Hake fillet with mussels and baby courgette

    Hake fillet with mussels and baby courgette The second recipe in the #lowcalfinedining series is again a fish dish. This time, a beautiful hake fillet served with mussels, baby courgette, asparagus and sugar snap peas. I like this combination of…

    By Andra Constantinescu
  • A seving of vitello tonnato cooked sous vide for the New Year's Eve party
    Recipes,  Winter

    Vitello Tonnato

    Vitello Tonnato - a modern interpretation of an Italian classic dish, using the Sous Vide cooking technique.

    By Andra Constantinescu
  • Lyle's London Restaurant Review
    Reviews

    London: Lyle’s – Restaurant Review

    Lyle’s Restaurant London Lyle’s might not be anything ‘hygge’, despite its minimalist decor, no nonsense approach to food, and serene feeling. And it doesn’t have to be really. Like many other social media addicts out there, I have found myself…

    By Andra Constantinescu

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Recent Posts

  • Megrim Sole with Sprouting Cauliflower
  • Wild Garlic Soup – Hello Spring!
  • Caramelised rice pudding with Poached Rhubarb

Instagram

  • Some foods require no fancy styling, no complicated plating and no props. But they do require a bit of patience. Also some serious searing, slow braising and gentle simmering. And a large glass of wine on the side 🍷 #posteasterblues #comfortfood #slowcooking #slowliving #lambshank #mashedpotatoes #lambjus
  • Easter breakfast - and it’s got to be fine British #asparagus and perfectly fried eggs, a toasted muffin & fresh, crispy radishes. I’m planning a slow, quiet day ahead and maybe a few cheeky g&t’s later on 🍹 🐣Happy Easter lovelies, have a cheery sunny one 🐣☀️ #eastersunday #easterbreakfast #easterbrunch #asparagus #sunnysideup #eggyolk #runnyyolk #happyeaster
  • AD| If I were an Easter chocolate egg, I’d be the big, bold and elegant type - the *almost* too pretty to eat one, made of the finest Belgian milk #chocolate. Just like this one, carefully crafted by the lovey people at @lirchocolates 💛 And the good news is that it comes accompanied by four delightful white & dark chocolate truffles. 👉 Get yours at a Tesco store nearby 🐣 #eastertreats #chocolateegg #lirchocolates [advert]
  • Dinner today was duck & three veg. Quite a treat for a midweek supper - especially if accompanied by a glass of Cabernet Franc. Actually... make that two glasses 🍷🍷 It is almost the weekend, isn’t it? 🙈😜 👩🏻‍🍳 To make the pan fried duck breast, start by scoring the skin carefully, making sure that you don’t touch the meat. Lay the duck breast skin side down in a dry, heavy-based frying pan. Cook on low-medium heat for 10-12 minutes, until the skin begins to caramelise. Turn the duck breast over and lightly brown the other sides for about 3-4 minutes, depending on size. When cooked medium-rare, the meat should feel slightly springy to the touch. Allow the meat to rest for at least 3 minutes before serving. 💡Do not pre heat the pan before putting the duck in - the slow heating will help rendering the fat💡Serve with olive oil mash, steamed asparagus and roasted carrots. #dinnerforone #duckandthreeveg #duckbreast #britishasparagus #mashedpotatoes #roastecarrots #midweeksupper #dinnerideas #dinnerrecipes
  • Brunch at @grind 🌸 Because Monday is the new Sunday (I mean... one is allowed to hope, right?). Anyway, avocado on toast it is, with the most perfectly poached eggs and the obligatory flat white. You can’t get more millennial than that 💁‍♀️🥑🥚☕️ #andraeatslondon #mondayisthenewsunday #avocadotoast #flatwhite #exmouthmarket #mondaybrunch
  • #ad Egg hunt rehearsal featuring the innovative Chocolate Baby Avocados from @waitroseandpartners 🥑🥚They look just like the real thing, only cuter and playfully yummy 💚 #EasterAtWaitrose #WaitroseAndPartners

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Instagram

  • Some foods require no fancy styling, no complicated plating and no props. But they do require a bit of patience. Also some serious searing, slow braising and gentle simmering. And a large glass of wine on the side 🍷 #posteasterblues #comfortfood #slowcooking #slowliving #lambshank #mashedpotatoes #lambjus
  • Easter breakfast - and it’s got to be fine British #asparagus and perfectly fried eggs, a toasted muffin & fresh, crispy radishes. I’m planning a slow, quiet day ahead and maybe a few cheeky g&t’s later on 🍹 🐣Happy Easter lovelies, have a cheery sunny one 🐣☀️ #eastersunday #easterbreakfast #easterbrunch #asparagus #sunnysideup #eggyolk #runnyyolk #happyeaster
  • AD| If I were an Easter chocolate egg, I’d be the big, bold and elegant type - the *almost* too pretty to eat one, made of the finest Belgian milk #chocolate. Just like this one, carefully crafted by the lovey people at @lirchocolates 💛 And the good news is that it comes accompanied by four delightful white & dark chocolate truffles. 👉 Get yours at a Tesco store nearby 🐣 #eastertreats #chocolateegg #lirchocolates [advert]
  • Dinner today was duck & three veg. Quite a treat for a midweek supper - especially if accompanied by a glass of Cabernet Franc. Actually... make that two glasses 🍷🍷 It is almost the weekend, isn’t it? 🙈😜 👩🏻‍🍳 To make the pan fried duck breast, start by scoring the skin carefully, making sure that you don’t touch the meat. Lay the duck breast skin side down in a dry, heavy-based frying pan. Cook on low-medium heat for 10-12 minutes, until the skin begins to caramelise. Turn the duck breast over and lightly brown the other sides for about 3-4 minutes, depending on size. When cooked medium-rare, the meat should feel slightly springy to the touch. Allow the meat to rest for at least 3 minutes before serving. 💡Do not pre heat the pan before putting the duck in - the slow heating will help rendering the fat💡Serve with olive oil mash, steamed asparagus and roasted carrots. #dinnerforone #duckandthreeveg #duckbreast #britishasparagus #mashedpotatoes #roastecarrots #midweeksupper #dinnerideas #dinnerrecipes
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