Mint & Rosemary

by Andra Constantinescu

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  • Home
  • Recipes
    • Sourdough
    • 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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  • Borodinsky Sourdough Rye Bread
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  • AD| The secret ingredient for next week’s #theweeklyingredientbyandra challenge is the @epicurecooks anchovy puree, which I used in a fragrant salsa verde to go with a nice rack of lamb. Anchovy puree is one of my many cupboard staples and I use it to add saltiness and a touch of umami flavour to sauces, salsas and even pasta dishes. A little does indeed go a long a way, so I use it sparingly and always taste before adding more. 👩🏻‍🍳 Remember to tag me @mintandrosemary and @epicurecooks - and use the hashtags #theweeklyingredientbyandra & #beepicurious if you’re trying this recipe or if you want to share your idea of how to use anchovy puree.
  • AD| This is not your usual beans on toast situation. This is the fabulous Mediterranean Bean Mix from @epicurecooks on sweet potato toast. Find the full recipe, cooking notes as well as tips on how to use the Mediterranean Bean Mix on my blog (link in bio). 👩🏻‍🍳 The bean mix is also the star ingredient for this week’s Ingredient Challenge. So make sure to tag me @mintandrosemary and @epicurecooks - and use the hashtags #theweeklyingredientbyandra & #beepicurious if you want to share your recipe using the Mediterranean Bean Mix. Selected Epicure products are available to buy online from Ocado.
  • 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

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