Mint & Rosemary

by Andra Constantinescu

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  • Home
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Low Calorie
  • Reviews
  • HIRE ME!
    • DIGITAL CONTENT CREATION
    • FOOD STYLING
    • PRIVATE EVENTS
  • Blog
  • About
  • Contact
  • Grape focaccia aka schiacciata
    Autumn,  Recipes

    Italian Recipes: Schiacciata

    Autumn on a plate Schiacciata – a variation of the Italian grape focaccia There are some foods that you only need to eat once and you fall in love with them forever. I’m sure you know the feeling. It’s like…

    By Andra Constantinescu
  • greek-yogurt-panna-cotta-recipe
    Autumn,  Recipes

    Greek Yoghurt Panna Cotta

    celebrating my Italian and Greek heritage panna cotta with a twist Greek Yoghurt Panna Cotta – Italian dessert with a twist I have always wondered about my passion for all things Italian. How did it happen? Where does it come…

    By Andra Constantinescu
  • porcini-mushroom-pasta-recipe
    Autumn,  Recipes

    Porcini Mushroom Pasta with Sage and Rosemary

    A taste of Italy    Well known all over the world for its simple yet flavoursome dishes, Italian cuisine is truly fascinating. Most of the times, a humble pasta dish can be easily transformed into a celebration of all things…

    By Andra Constantinescu

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Recent Posts

  • Mediterranean Bean Mix on Toast (AD)
  • Porcini Mushrooms Risotto (AD)
  • Sous Vide Cauliflower

Instagram

  • AD| The ingredient for next week’s #theweeklyingredientbyandra challenge is @epicurecooks Dried Porcini Mushrooms. I used it to make a fabulous vegan risotto, bursting with earthy flavours and paired with a glass of chilled Chardonnay. Find the full recipe, cooking notes as well as tips in how to use dried porcini mushrooms on my blog (link in bio). 👩🏻‍🍳 Remember to tag me @mintandrosemary and @epicurecooks - and use the hashtags #theweeklyingredientbyandra & #beepicurious if you want to share your recipe using dried porcini mushrooms 🍄Selected Epicure products are available to buy online from Ocado.
  • The weekly ingredient challenge is back with a seasonal ingredient - the mighty cauliflower - and a vegan recipe for all the #veganuary fans out there: sous vide baby cauliflower with rose harissa, wilted greens and chickpeas. As usually, the recipe link is listed in my bio and you are welcome to try it or share your own recipe creations featuring cauliflower. I will share all your creations in stories - just remember to tag me and use #theweeklyingredientbyandra so I can see them 💛 #veganuary2020 #cauliflower #harissa #sousvidecooking
  • AD| The secret ingredient for next week’s #theweeklyingredientbyandra challenge is the @epicurecooks Sticky Fig Chutney. Pair it with mild, soft cheeses or with a classic Blue Stilton. Find more cheese and chutney pairing ideas on my blog (link in bio). Shop Epicure online at @OcadoUK. 👩🏻‍🍳 Remember to tag me @mintandrosemary and @epicurecooks - and use the hashtags #theweeklyingredientbyandra & #beepicurious if you want to share your idea of cheese and sticky fig chutney pairing 🧀
  • This week’s ingredient for #theweeklyingredientbyandra challenge is LEFTOVER COOKED RICE. Because food waste is something that truly concerns me and I believe that we could all put more effort into making better use of our leftover food. So today’s recipe (👆link in bio☝️) is an adaptation of the classic #kedgeree and it is inspired from the official #DowntonAbbey cookbook. I have used 2 types of rice (pilau and jasmine) and 2 types of fish (haddock and smoked cod), but any type of long grain rice would do. Smoked cod is also optional, but I particularly love a smoky kedgeree 😜 I’ll be featuring more leftover rice recipes in stories this week, so don’t forget to tag me @mintandrosemary and use the hashtag #theweeklyingredientbyandra if you’re trying this recipe or if you want to share an idea if how to use leftover cooked rice. #nofoodwaste #reducefoodwaste #cookingwithleftovers #mindfulcooking #cookbooks #foodhistory
  • Taking a break from all the house moving saga with an impromptu #theweeklyingredientbyandra challenge. I’m choosing FIGS for this week, and I give you this quick & easy brunch/breakfast idea: toasted crumpets, figs, blueberries, thyme, crushed pistachios and my signature blood orange marmalade (can be replaced with honey or maple syrup). Share your own creations (in posts or stories) with the hashtag #theweeklyingredientbyandra and a tag to my account @mintandrosemary so that I can see them and reshare 💛 #figsgloriousfigs #brunching #autumnrecipes
  • When life gives you #lovage you add sunflower seeds, lemon and cold pressed rapeseed oil and make this amazing lovage pesto🌱💚 The recipe is on the blog (👆link in bio 👆) and it marks the opening of a new season for my weekly challenge #theweeklyingredientbyandra 💚 So do send me your lovage recipes or ideas or tag me and use the challenge hashtag in your lovage posts so that I can repost them 🤩 —————————————————- 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.

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Instagram

  • AD/ Easy lunch/dinner inspiration featuring grilled Halloumi cheese, broccoli sprouts and a parsley pesto on the side. Two things you need to know about this recipe. First: parboil the broccoli sprouts, season with salt and coat with olive oil before grilling (you can thank me later). Second: the new space saving @GeorgeForemanUK Fit Grill is your new best friend. But don’t just take my word for it. Use the GEORGE15 discount code on their website and try it yourself: it’s small, takes little space on your kitchen counter and does a great job grilling your favourite veg (and cheese) #GeorgeForemanGrill #FitGrill
  • One might argue that the soldiers to boiled egg ratio in the above breakfast setup situation is inappropriate, but hear me out here - and take a closer look at that butter dish near the egg. Yeah, that’s not just any butter in there. That’s *anchovy-garlic-caper-parsley* butter. And if it sounds familiar - it’s because it is: I mixed the salsa verde leftover from Friday’s razor clam feast (drained away the oil) with salted butter and let it set in the fridge overnight. The only regret is that there’s wasn’t too much left of the salsa verde 🤷‍♀️ Anyway: *that* butter concoction... generously spread on hot, toasted sourdough ‘soldiers’... seriously yumm. Just try it! 👌 #sundaymornings #breakfastforone #boiledegg #sourdough #anchovybutter #nofoodwaste #clarencecourt #eggsandsoldiers
  • In today’s good news, I’ve got a new best friend in my local fishmonger - who earlier on has just brightened up my mood by allowing me to cherry pick a handful of clams from his beautiful #fishfriday display. Needless to say that I had stars in my eyes while walking back home, my imagination going wild and my mouth watering at the mere thought of an upcoming afternoon feast of razor clams and anchovies ...and parsley and garlic ...and capers and lemon juice and olive oil ...and everything that’s good in this world. The only thing missing from the above situation is a glass of well chilled Sauvignon Blanc which I am enjoying as we speak, as the weekend has now officially started. Happy Friday folks! Have a mouthwatering one! 😜 #razorclams #salsaverde #ilovemyfishmonger
  • How’s your #veganuary going on? If you’re still going strong, here’s some extra inspiration: jackfruit tacos 🌮 🌮🌮 Jackfruit has a sweet and sour taste as well as a distinct texture that makes it quite versatile. You can simply roast it and use it in tacos, burgers or even in vegan stews 👌 👩🏻‍🍳 Spice up your jackfruit tacos with green chillies, plenty of coriander and just a touch of sriracha. A squeeze of lime is always a good idea. Radishes & roasted pumpkin are welcome, but not mandatory. You can thank me later 😜 #tacosthursday #veganuary2020 #jackfruit #tacos
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