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
  • A fine dining setting featuring a starter of wild scallop carpaccio with blood orange and olive oil vinaigrette
    Recipes,  Winter

    Scallop Carpaccio with Blood Orange

    Scallop Carpaccio with Blood Orange – recipe notes Make the most of the blood orange season with this simple and elegant scallop carpaccio that is fit for a romantic dinner or special celebration. The scallop carpaccio is served raw, so…

    By Andra Constantinescu
  • restaurant 27 portsmouth review
    Food and Travel,  Reviews

    Portsmouth: Restaurant 27 – Review

    Restaurant 27 Portsmouth - Review seven-course tasting menu worthy of a well deserved Michelin plate Restaurant 27 Portsmouth – Review A couple of weeks ago I went on a getaway to Portsmouth and Southsea. It’s only one hour and a…

    By Andra Constantinescu
  • hake fillet low calorie dinner
    Low Calorie,  Recipes

    Hake fillet with mussels and baby courgette

    Hake fillet with mussels and baby courgette The second recipe in the #lowcalfinedining series is again a fish dish. This time, a beautiful hake fillet served with mussels, baby courgette, asparagus and sugar snap peas. I like this combination of…

    By Andra Constantinescu
  • A seving of vitello tonnato cooked sous vide for the New Year's Eve party
    Recipes,  Winter

    Vitello Tonnato

    Vitello Tonnato - a modern interpretation of an Italian classic dish, using the Sous Vide cooking technique.

    By Andra Constantinescu
  • Lyle's London Restaurant Review
    Reviews

    London: Lyle’s – Restaurant Review

    Lyle’s Restaurant London Lyle’s might not be anything ‘hygge’, despite its minimalist decor, no nonsense approach to food, and serene feeling. And it doesn’t have to be really. Like many other social media addicts out there, I have found myself…

    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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