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
  • Duck pilaf with carrots and fresh parsley served on a white plate
    Autumn,  Recipes

    How to Cook a Duck (Chapter II): Duck Pilaf

    In the first chapter of ‘How to Cook a Duck’ I talked about convenience and how it can sometimes save us, while costing us more than we are prepared to admit. Now for the second chapter I would like to…

    By Andra Constantinescu
  • lentil and sausage casserole recipe
    Recipes,  Spring

    Lentil and sausage casserole

    I wrote about comfort food before. About food that has the power to heal wounds seen or unseen. About food that makes you feel good – or at least a little bit better. About food that is made to be…

    By Andra Constantinescu
  • Classic kedgeree recipe with smoked cod and boiled eggs
    All,  Recipes,  Winter

    Smoked Cod Kedgeree

    This smoked cod kedgeree recipe is adapted from the amazing Downton Abbey Cookbook written by food historian Dr. Annie Gray. I can’t recommend this book strongly enough – especially if you love a bit of food history (and of course,…

    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
  • recipe-french-onion-soup
    Autumn,  Recipes

    French Onion Soup

    When in doubt… go French! And (always) use stock! Our Professional Kitchen Techniques lecturer always says that a French onion soup is only as good as the stock that goes into it. He is also saying the same thing about risotto. And he is right.…

    By Andra Constantinescu

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A slice of sourdough bread on a white plate, accompanied by a quennele of butter, sea salt flakes and a bread knife.
Sourdough bread made with white, spelt and rye flour
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