Mint & Rosemary

by Andra Constantinescu

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    • Spring
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  • 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

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Recent Posts

  • Smoked Cod Kedgeree
  • Fried Sardines and Summer Greens
  • Orzo Salad with Crayfish and Green Peas

Instagram

  • When in doubt (and baby it’s cold outside), stop by @linastores in Soho. Ask for the pappardelle w/ ox tail ragu, Ferradina olives & Provolone del Monaco DOP. And smile - it is the weekend after all 🤩🍝🍻 #andraeatslondon #linastores #fridaynightout
  • THE #iberiankatsusando by @tou_london at the Loft of @arcadelondon 🤩 An iconic creation of the talented duo who set up the cult pop-up @tata_eatery just a few years ago. Well worth the hype (and the occasional queue). Just try it 👌 #andraeatslondon #katsusando #iberico #tataeatery #arcadefoodtheatre
  • Latergram of a very foodie trip to Dalston, where I was introduced to this absolute gem of a place, almost hidden on a completely unassuming neighbourhood street, which eventually proved well worthy of the jolly 2 hours trip just to get there. The 7 course tasting menu was an absolute joy, the vibe was cool and the service friendly. Think monkfish liver w/pickled grapes, a warm & comforting bowl of fregola & mussels, a beautifully cooked piece of lamb and some pretty awesome desserts. Chapeau! #andraeatslondon #casafofó #hiddengems #londoneateries
  • AD/ When @pierremarcolini 🍫 meets @hopeandglorytea ☕️: a lavish (afternoon tea) love story ❤️ “Time Stops Here @ 146” is an exclusive collaboration between the master chocolatier Pierre Marcolini and the renowned British tea company Hope & Glory - set in a tranquil, flowery tea room at @146pad in the heart of London. Expect an outstanding service, an exclusive selection of sweets and savouries and an impeccable tea service 💛 [INVITE] #afternoontea #pierremarcolini #hopeandglory #teatime #britishtea #fiveoclocktea #britishtraditions #artisantea #hightea #andraeatslondon #teapartybridalshower
  • An absolutely delightful evening at the zero waste restaurant Lyan Cub, where I was invited to try a bespoke six-course tasting menu perfectly paired with six Discarded Vermouth cocktails, using products that would commonly be thrown away. The evening was a collaboration between anti-waste punk duo @trashtiki and @discardedspirits - the creators of the unique Discarded vermouth. I absolutely loved the no-waste ethos and I was amazed by how ingredients that would otherwise go to waste could be transformed into something truly special. The Discarded vermouth is infused with cascara - the deep red berry of the coffee plant, which is usually left over during the coffee production process. This gives the vermouth a unique and delectable twist, making it suitable for cocktails or long drinks. Discarded Negroni anyone? 🥃 [INVITE] #ReuseCreatively #DiscardedSpirits #nowastedfood #nowastedrinks #nowasterestaurant #sustainableliving #sustainabledrinking #andraeatslondon
  • Late lunch at @dishoom in Kings Cross featuring my all time favourite Vada Pau and the most flavourful grilled chicken also known as Murgh Malai: addictively yummy, mouth watering, spicy and well worth queuing for. #andraeatslondon #dishoomkingscross

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Instagram

  • 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
  • Taking a break from all the house moving saga with an impromptu #theweeklyingredientbyandra challenge. I’m choosing FIGS for this week, and I give you this quick & easy brunch/breakfast idea: toasted crumpets, figs, blueberries, thyme, crushed pistachios and my signature blood orange marmalade (can be replaced with honey or maple syrup). Share your own creations (in posts or stories) with the hashtag #theweeklyingredientbyandra and a tag to my account @mintandrosemary so that I can see them and reshare 💛 #figsgloriousfigs #brunching #autumnrecipes
  • When life gives you #lovage you add sunflower seeds, lemon and cold pressed rapeseed oil and make this amazing lovage pesto🌱💚 The recipe is on the blog (👆link in bio 👆) and it marks the opening of a new season for my weekly challenge #theweeklyingredientbyandra 💚 So do send me your lovage recipes or ideas or tag me and use the challenge hashtag in your lovage posts so that I can repost them 🤩 —————————————————- The Weekly Ingredient by Andra is a seasonal cooking challenge and YOU can get involved! 👉 Every Friday I will ask you via Insta stories to suggest an INGREDIENT and challenge me to create a recipe. 👉 I will chose the ingredient during the weekend and post the recipe on the following Monday (or Tuesday). 👉 You can then recreate the recipe during the week, or share your own idea with the chosen ingredient, using the hashtag #TheWeeklyIngredientByAndra and tag @mintandrosemary 👉 I will reshare all your posts in stories and mention the person/s who prompted the ingredient in the Monday post.
  • One more #sardine feast to end up this week’s #theweeklyingredientbyandra challenge in style (recipe steps in stories). And I just wanted to say a big THANK YOU to all of you who are sending me ingredients ideas each Friday 💛 It really means a lot and I’m so happy to read all your messages and comments. I’ve got some really lovely suggestions for next week, so stay tuned 🤩 Also feel free to send me your pics (or tag me) if you’re trying any of the recipes. Would very much enjoy seeing your plates of food 🥘 #friedsardines #jerseyroyals #capers #nocellaraolives #fennel #weekendfeast #howisummer
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