Mint & Rosemary

by Andra Constantinescu

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

  • Borodinsky Sourdough Rye Bread
  • Purple Asparagus Fritatta
  • Sourdough Bread for Beginners

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

  • #ad | As far as kitchen appliances go, an Intellisteamer should go right on the top of everyone’s list. We are now cooking at home more than we ever did before - and steaming is one of the healthiest cooking methods as it helps maintain most of the nutrients of our ingredients. The @morphyrichardsuk #intellisteam is no ordinary steamer: it provides the perfectly synchronised meal solution as you can cook an entire healthy meal (to portions) at once. For this recipe (step by step instructions in stories), I cooked a whole sea bass seasoned with coriander, lemon and red pepper as well as steamed basmati rice and asparagus. Ingredients: - one small whole sea bass - coriander - one lemon: zest, juice and slices - red pepper - 15g butter - 75g basmati rice - 125g asparagus tips - coriander Method: Mix the butter with chopped coriander, chopped red pepper, lemon zest, lemon juice and a pinch of salt. Add the lemon slices inside the fish. Rub the mix on both side of the fish. Lightly grease a piece of tin foil with butter, place the fish in the middle and seal the tin foil. Place the fish in the rear container Rinse and drain the rice and place it in the rice tray in the front container. Add 125 ml water on top of the rice. Set the time for fish to 25 minutes and the time for rice to 25 minutes. Place the asparagus tips into the steam tray and in the rear container. Set the timer to 10 minutes and cook. Meanwhile, place the rice on a platter, take the fish out of the tin foil and place it on top of the rice. Add the asparagus when it’s finished cooking. #morphyrichards #noordinarysteamer
  • Al fresco dinner on my (not so sunny) terrace, to celebrate the successful online delivery of a fabulous lecture on digestion of nutrients, food allergies & intolerances and plant based, vegan & vegetarian diets to HND Hospitality students at LCCA. I must admit that I was a bit worried about teaching an entire module online this semester, but after 3 weeks now I can say that online teaching can be just as fun and engaging and rewarding as it is in the classroom 👩‍🏫 👩🏻‍🍳Light & easy spaghetti with thinly sliced courgette, pea shoots from my herb garden, lemon & garlic. Lemon water on the side (saving the bubbly for the weekend 🥂) #easydinner #alfresco #spagbowl #pastaisalwaysagoodidea
  • #AD | 🎼 sweet treats are made of these... who am I to disagree 🎼 ok, ok, I’ll spare you of my (debatable) karaoke skills and I’ll stick to what I do best: cooking 👩🏻‍🍳 I have created this recipe for the first ever #parmaviolets cook book, using the iconic @zwizzel_sweets Parma Violets sweets and I am so excited to share it with you 💜 🟣 Parma Violets panna cotta 🟣 serves 4 🟣 cooking time 20 min, chilling time 3 hours 🟣 Ingredients: 4 gelatine sheets 250ml milk 250ml double cream 60g roughly crushed Parma Violets sweets 10g Parma Violets dust (finely crushed sweets) for topping 4 sliced figs 4 tsp honey fresh mint Instructions: Soak the gelatine sheets in cold water. Meanwhile, heat the milk and double cream in a saucepan. Add the crushed Parma Violets sweets and stir in. Take the pan off the heat, squeeze the water out of the gelatine sheets and add them to the pan. Stir until gelatine is fully dissolved. Pour the mixture into 4 ramekins and leave to cool. Place the ramekins in the fridge for at least 3 hours to set. To serve, turn each panna cotta on to a plate, add the sliced figs, honey and a few leaves of fresh mint. Sprinkle the remaining Parma Violets dust. For your chance to be featured in the first ever Parma Violets recipe book, just submit your recipe idea to Swizzels social pages using the hashtag #50tastesofpurple or through their website www.swizzels.com/parma-violets-recipes.
  • It may not be summer just yet in the calendar, but it certainly feels like it ☀️ so here’s a quick, easy and rather elegant orzo salad with green peas, pea shoots and crayfish. Find the recipe on my blog -☝️link in bio ☝️- and while you’re at it make sure to get that bottle of rosè in the chiller 😜 #easycooking #pastasalad #orzo #crayfish #greenpeas #peashoots #summertime
Copyright Andra Constantinescu © 2020 - All Rights Reserved