Mint & Rosemary

by Andra Constantinescu

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  • Recipes
    • Spring
    • Summer
    • Autumn
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  • HIRE ME!
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  • Light summer lunch featuring an easy orzo salad with crayfish and green peas. Serve for lunch, with a glass of chilled rose wine.
    Recipes,  Summer

    Orzo Salad with Crayfish and Green Peas

    Summertime and the cooking is easy Orzo Salad with Crayfish and Green Peas Summers are all about quick, easy dinners that require minimal cooking while boosting all the fresh flavours. And this salad ticks all the boxes. It’s easy to…

    By Andra Constantinescu
  • Hispi cabbage with salsa verde - a quick and easy recipe for summer
    Recipes,  Summer

    Hispi Cabbage with Salsa Verde

    - summertime and the cooking is easy - Hispi cabbage – also known as hearted, sweetheart or pointed cabbage – appears to be quite on trend in hip London restaurants, so I wanted to give it a try. What I…

    By Andra Constantinescu
  • Rhubarb, tarragon and stem ginger compote.
    Recipes,  Summer

    Rhubarb, Tarragon and Stem Ginger Compote

    A fragrant, summery compote of rhubarb, tarragon and stem ginger Rhubarb, tarragon and stem ginger compote Rhubarb season is heading towards the end now, and I must have eaten my body weight in rhubarb by now. The season begins early…

    By Andra Constantinescu
  • Duck soup (or duck consomme) served with thim vermicelli noodles and boiled carrot
    Recipes,  Winter

    How to Cook a Duck – a Chef’s Manifesto for Cooking From Scratch

    Chapter One: Duck Soup for the Soul The price of food has been constantly going up over the past years. And as we get busier than ever, we rarely find time to cook something from scratch. We search for convenience.…

    By Andra Constantinescu
  • Asparagus crostini with confit garlic aioli
    Recipes,  Spring

    Asparagus crostini with confit garlic aioli

    Asparagus crostini with confit garlic aioli – suitable for garden parties and summer gatherings. Asparagus crostini with confit garlic aioli Asparagus is in full season this month – and it also happens to be my absolute favourite spring vegetable. I…

    By Andra Constantinescu
  • Megrim Sole with Spring Greens. Make this megrim sole recipe for a delicious low calorie lunch
    Low Calorie,  Recipes,  Spring

    Megrim Sole with Sprouting Cauliflower

    What is Megrim sole? Megrim sole is a flat fish, from the same family as turbot. It is less known compared to the popular lemon sole or other fish from the turbot family. However, what I believe it makes it…

    By Andra Constantinescu
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Recent Posts

  • Orzo Salad with Crayfish and Green Peas
  • Hispi Cabbage with Salsa Verde
  • Rhubarb, Tarragon and Stem Ginger Compote

Instagram

  • Week 5 of #TheWeeklyIngredientByAndra challenge is here, and it’s a special edition, as I am on a foodie trip to Bucharest, and getting ready to attend the @gaultmillauromania Gala Dinner 🥂 👩🏻‍🍳So this week’s ingredient is.... 🍅 the beautiful tomato 🍅 a simple ingredient and an absolute staple in Romanian cuisine during the summer season. So when my host and best foodie friend @monicarosu_d asked me what would I like to eat when I come over, my answer was an obvious one: Romanian tomatoes & cheese. And here’s what she prepared: a picture perfect #tomato salad w/ garden cucumbers, nasturtium & lovage flowers, dressed with seaweed salt and a drizzle if extra virgin olive oil 💚 —————————————————- The Weekly Ingredient by Andra is a seasonal cooking challenge and YOU can get involved! 👉 Every Friday I will ask you via Insta stories to suggest an INGREDIENT and challenge me to create a recipe. 👉 I will chose the ingredient during the weekend and post the recipe on the following Monday (or Tuesday). 👉 You can then recreate the recipe during the week, or share your own idea with the chosen ingredient, using the hashtag #TheWeeklyIngredientByAndra and tag @mintandrosemary 👉 I will reshare all your posts in stories and mention the person/s who prompted the ingredient in the Monday post. #tomatosalad #heritagetomatoes #lovage #nasturtium
  • #ad | The season of Jersey Royal potatoes is coming to an end soon, so I’m determined to make the most of them while they’re still available. I simply love their flaky skin and particularly nutty flavour, which makes them so delicious and easy to pair with meat or fish. There are so many ways in which you can cook #JerseyRoyals from simply boiling them and serve as a garnish or in salads, to frying or even baking them in the oven. 👩🏻‍🍳 To make this recipe, start by boiling the potatoes in salted water, then drain and gently crush them with the back of a fork. Continue cooking the crushed potatoes in a pan with butter, capers and parsley, until crispy on the edges. Serve with pan fried sword fish & blanched asparagus, and lightly dressed courgette salad on the side. 👉 You can still find @JerseyRoyals at most supermarkets until the end of this month, so do buy them while you still can 🥔
  • Throwback to another flawless dinner at @hide_restaurant 🍽 It was a quick & light one this time, featuring two of my all time favourites: • the impeccable burrata & confit tamarillo w/ basil and fennel pollen • the utterly delicious charcoal baked flatbread w/ pickled mushrooms, Lardo di Colonnata & wild garlic. 🍩 But the star of the show was *THAT* orange blossom custard #doughnut. Now I’m not familiar with the protocol on how one eats a doughnut in a classy restaurant - and frankly I’m not really interested to find out. Because this is the type of doughnut that requires both hands to hold and a big napkin at the ready. This is the type of doughnut that makes you regret having lunch earlier in the day, because you know... otherwise you could have just ordered another one and eat it with the same huge smile on your face. The ‘doughnut of dreams’ type of smile 😊 #andraeatslondon #theplaceformetohide #hideground #picadilly
  • Breakfast: the ‘wake-up-and-get-things-done’ edition 💃🏼 👩🏻‍🍳Being a freelancer means that you’re probably going to work through the weekend, and then hope you’ll get the chance to squeeze in at least a full day off during the week. Well, this week I’m yet to see that day off, with emails piling up and the dissertation deadline slowly approaching. But hey, here’s hoping, power breakfast to the rescue and *all* the coffee ☕️#thursdaymotivation #powerbreakfast #proteinbreakfast #sunnysideup #smokedsalmon #britishasparagus #freelancelife #espressocup
  • Week 4 of #TheWeeklyIngredientByAndra challenge is here, meaning that there’a new recipe live on the blog (link in bio)👆 👩🏻‍🍳This week’s ingredient is in full season - because I you know that am a big advocate of seasonal cooking. So for this week I chose green peas (as prompted by @anne_dumitrache ) and I added pea shoots to her suggestion, to make the dish more interesting 💚 The recipe is again an easy one: orzo salad with crayfish and green peas. Serve it for a quick lunch (you can make it the evening before and take it in a casserole) or for dinner, with a glass of rosé. —————————————————- The Weekly Ingredient by Andra is a seasonal cooking challenge and YOU can get involved! 👉 Every Friday I will ask you via Insta stories to suggest an INGREDIENT and challenge me to create a recipe. 👉 I will chose the ingredient during the weekend and post the recipe on the following Monday (or Tuesday). 👉 You can then recreate the recipe during the week, or share your own idea with the chosen ingredient, using the hashtag #TheWeeklyIngredientByAndra and tag @mintandrosemary 👉 I will reshare all your posts in stories and mention the person/s who prompted the ingredient in the Monday post.
  • AD | Chill (🌶 or shall I say chilli 🌶) night in with Latino vibes to shake away the Monday blues 💃🏼 👩🏻‍🍳Truth to be told, I really didn’t feel like cooking from scratch today. So I got my hands on a Mexican Chili con Carne kit and a Refried Bean pouch from @capsicana (available at Sainsbury’s) - and managed to put together a dinner for two in less than 20 minutes 🍽 Next stop: margaritas 🍸💃🏼🕺 #chilliconcarne #latinamericanfood #mexicandinner #dinnerfortwo #capsicana

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Instagram

  • Week 5 of #TheWeeklyIngredientByAndra challenge is here, and it’s a special edition, as I am on a foodie trip to Bucharest, and getting ready to attend the @gaultmillauromania Gala Dinner 🥂 👩🏻‍🍳So this week’s ingredient is.... 🍅 the beautiful tomato 🍅 a simple ingredient and an absolute staple in Romanian cuisine during the summer season. So when my host and best foodie friend @monicarosu_d asked me what would I like to eat when I come over, my answer was an obvious one: Romanian tomatoes & cheese. And here’s what she prepared: a picture perfect #tomato salad w/ garden cucumbers, nasturtium & lovage flowers, dressed with seaweed salt and a drizzle if extra virgin olive oil 💚 —————————————————- The Weekly Ingredient by Andra is a seasonal cooking challenge and YOU can get involved! 👉 Every Friday I will ask you via Insta stories to suggest an INGREDIENT and challenge me to create a recipe. 👉 I will chose the ingredient during the weekend and post the recipe on the following Monday (or Tuesday). 👉 You can then recreate the recipe during the week, or share your own idea with the chosen ingredient, using the hashtag #TheWeeklyIngredientByAndra and tag @mintandrosemary 👉 I will reshare all your posts in stories and mention the person/s who prompted the ingredient in the Monday post. #tomatosalad #heritagetomatoes #lovage #nasturtium
  • #ad | The season of Jersey Royal potatoes is coming to an end soon, so I’m determined to make the most of them while they’re still available. I simply love their flaky skin and particularly nutty flavour, which makes them so delicious and easy to pair with meat or fish. There are so many ways in which you can cook #JerseyRoyals from simply boiling them and serve as a garnish or in salads, to frying or even baking them in the oven. 👩🏻‍🍳 To make this recipe, start by boiling the potatoes in salted water, then drain and gently crush them with the back of a fork. Continue cooking the crushed potatoes in a pan with butter, capers and parsley, until crispy on the edges. Serve with pan fried sword fish & blanched asparagus, and lightly dressed courgette salad on the side. 👉 You can still find @JerseyRoyals at most supermarkets until the end of this month, so do buy them while you still can 🥔
  • Throwback to another flawless dinner at @hide_restaurant 🍽 It was a quick & light one this time, featuring two of my all time favourites: • the impeccable burrata & confit tamarillo w/ basil and fennel pollen • the utterly delicious charcoal baked flatbread w/ pickled mushrooms, Lardo di Colonnata & wild garlic. 🍩 But the star of the show was *THAT* orange blossom custard #doughnut. Now I’m not familiar with the protocol on how one eats a doughnut in a classy restaurant - and frankly I’m not really interested to find out. Because this is the type of doughnut that requires both hands to hold and a big napkin at the ready. This is the type of doughnut that makes you regret having lunch earlier in the day, because you know... otherwise you could have just ordered another one and eat it with the same huge smile on your face. The ‘doughnut of dreams’ type of smile 😊 #andraeatslondon #theplaceformetohide #hideground #picadilly
  • Breakfast: the ‘wake-up-and-get-things-done’ edition 💃🏼 👩🏻‍🍳Being a freelancer means that you’re probably going to work through the weekend, and then hope you’ll get the chance to squeeze in at least a full day off during the week. Well, this week I’m yet to see that day off, with emails piling up and the dissertation deadline slowly approaching. But hey, here’s hoping, power breakfast to the rescue and *all* the coffee ☕️#thursdaymotivation #powerbreakfast #proteinbreakfast #sunnysideup #smokedsalmon #britishasparagus #freelancelife #espressocup
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