Mint & Rosemary

by Andra Constantinescu

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  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
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  • HIRE ME!
    • DIGITAL CONTENT CREATION
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    • PRIVATE EVENTS
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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

  • Fried Sardines and Summer Greens
  • Orzo Salad with Crayfish and Green Peas
  • Hispi Cabbage with Salsa Verde

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  • There’s nothing a Rum Baba (or two) can’t heal 💛 My Sicilian holiday didn’t go exactly to plan (think doddgy accomodation, a full day of thunderstorms, crazy taxi taxi drivers and two days of ‘menu turistico’, including the worse risotto I have ever had). Things eventually got better, so I quickly adopted the ‘Sicilian Sweets Diet’, that is eating my body weight in rum babas, cannoli, cornetti and insane amounts of ice cream sandwiched between the fluffiest of brioches. Also found *that* restaurant in G.Naxos (see stories) 🍝🍷 #italianholiday #siciliangetaway #rumbaba
  • AD| Celebrating the end of summer with a seriously jammy cheese & wine session powered by @jamshedwine 🧀🍷Think ripe brie, juicy figs, wholemeal crackers and bacon jam paired with a glass of intensely fruity full bodied Shiraz🍷 #seriouslyjammy #cheeseandwine #summertreats
  • If you’re looking for inspiration for this #fishfriday here’s an idea: pan fried wild Sockeye salmon, couscous with minted peas and caramelised chicory. I first cooked this dish last year, but every once in a while I keep repeating it, as it’s super easy to make and truly delicious 👌 👩🏻‍🍳To make this recipe, simply pan fry a beautiful piece of salmon in a hot pan and carefully turn it on each side for a couple of minutes. Meanwhile, add some boiling water over a bowl of couscous and let it rest. Cut the chicory in half, lengthwise and gently cook it with butter on a low heat until it begins to caramelise. Blanch a cup of fresh peas, then add them to the couscous and season with salt, mint and olive oil. Enjoy! 🍴🍷😉 @leapwildfish #wildsalmon #sockeyesalmon #easydinner
  • 🎶 Easy like Monday evening 🎶 And what a Monday that was! I have finally submitted my dissertation today, after having spent the entire summer researching and writing and generally being buried under piles and piles of books 📚 (or computer screens, as it happened) 👩‍💻 A quick dinner (followed by a celebratory g&t) is in order. Over and out 🎉🎊🍸
  • AD| Dinner for one featuring asparagus ravioloni with lemon butter and quail egg - courtesy of the lovely people at @pastaevangelists 💛This week they run a special collaboration with @clarence_court and each dish is enriched with hen or quail eggs. You can choose your favourite pasta dish from their website and you get £10 off at your first order if use the code GIVEMEPASTA at checkout 😉 [gifted] #pastaevangelists #ravioloni #clarencecourteggs #dinnerforone
  • 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.

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  • There’s nothing a Rum Baba (or two) can’t heal 💛 My Sicilian holiday didn’t go exactly to plan (think doddgy accomodation, a full day of thunderstorms, crazy taxi taxi drivers and two days of ‘menu turistico’, including the worse risotto I have ever had). Things eventually got better, so I quickly adopted the ‘Sicilian Sweets Diet’, that is eating my body weight in rum babas, cannoli, cornetti and insane amounts of ice cream sandwiched between the fluffiest of brioches. Also found *that* restaurant in G.Naxos (see stories) 🍝🍷 #italianholiday #siciliangetaway #rumbaba
  • AD| Celebrating the end of summer with a seriously jammy cheese & wine session powered by @jamshedwine 🧀🍷Think ripe brie, juicy figs, wholemeal crackers and bacon jam paired with a glass of intensely fruity full bodied Shiraz🍷 #seriouslyjammy #cheeseandwine #summertreats
  • If you’re looking for inspiration for this #fishfriday here’s an idea: pan fried wild Sockeye salmon, couscous with minted peas and caramelised chicory. I first cooked this dish last year, but every once in a while I keep repeating it, as it’s super easy to make and truly delicious 👌 👩🏻‍🍳To make this recipe, simply pan fry a beautiful piece of salmon in a hot pan and carefully turn it on each side for a couple of minutes. Meanwhile, add some boiling water over a bowl of couscous and let it rest. Cut the chicory in half, lengthwise and gently cook it with butter on a low heat until it begins to caramelise. Blanch a cup of fresh peas, then add them to the couscous and season with salt, mint and olive oil. Enjoy! 🍴🍷😉 @leapwildfish #wildsalmon #sockeyesalmon #easydinner
  • 🎶 Easy like Monday evening 🎶 And what a Monday that was! I have finally submitted my dissertation today, after having spent the entire summer researching and writing and generally being buried under piles and piles of books 📚 (or computer screens, as it happened) 👩‍💻 A quick dinner (followed by a celebratory g&t) is in order. Over and out 🎉🎊🍸
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