Mint & Rosemary

by Andra Constantinescu

Search
  • Home
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Low Calorie
  • Reviews
  • HIRE ME!
    • DIGITAL CONTENT CREATION
    • FOOD STYLING
    • PRIVATE EVENTS
  • Blog
  • About
  • Contact
  • Home
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Low Calorie
  • Reviews
  • HIRE ME!
    • DIGITAL CONTENT CREATION
    • FOOD STYLING
    • PRIVATE EVENTS
  • Blog
  • About
  • Contact
  • london-gelato-festival
    Blog

    London Gelato Festival: the place to be this weekend

    Gelato Festival – London, Old Spitalfields Market, 26-28 June 2015 Under the patronage of Expo Milano 2015 and in collaboration with the Italian Trade Agency, the Gelato Festival has come to London this weekend. The Gelato Festival was first organised in 2010…

    By Andra Constantinescu

SUBSCRIBE TO THE NEWSLETTER

logo MINT & ROSEMARY
SUBSCRIBE TO THE NEWSLETTER

Recent Posts

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

Instagram

  • 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

Follow me!

My Tweets
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

PROFESSIONAL COOKING TOOLS FOR THE HOME CHEF

PROFESSIONAL COOKING TOOLS FOR THE HOME CHEF

DISCLOSURE

As an Amazon Associate I earn from qualifying purchases.

Instagram

  • Long story short: when you can’t take the girl to Italy, you bring Italy to the girl. On a plate - as you do 😛 Long story long: there’s no long version, as there is minimum cooking required in this quick lunch / dinner / even breakfast or midday munch. All you need is... a hot piadina, fresh rocket, prosciutto and a thick slice of creamy taleggio cheese 🤩 #piadina #italianstreetfood #italiaonmymind #tasteofitalia #crostaemollica #notanadvert #quickdinner #italianfood #italiandinner #prosciutto #taleggio #taleggiodop
  • Comfort food ftw: layers of boiled potatoes, boiled eggs and chorizo, topped w/ yoghurt and plenty of Gruyere cheese. Baked at 180C for about one hour. Served with am extra dollop of Greek yoghurt 🤩 Find the recipe (and some yummy before & after shots) in today’s stories 🔎 You’re welcome 😉 #fridgeraid #comfortfood
  • 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.
  • Just when I thought my avocado toast & poached egg couldn’t get any better, enter: black garlic. It’s got a rich, deep taste, with sweet and earthy notes but without the strong garlicky flavour. 👩🏻‍🍳Use thin slices as a garnish for poached or scrambled eggs. You could also add black garlic to steaks while pan frying or to roasts - for some extra depth of flavour. #sundaybrunch #avocadotoast #poachedegg #blackgarlic
Copyright Andra Constantinescu © 2020 - All Rights Reserved