Brunch at Gusto, Edinburgh

If you read my blog or my Instagram you’ll know I take brunch pretty seriously. I am obbessed with anything served with avocado, I love eggs all ways and would choose breakfast over lunch every time.

When Gusto, on George Street, launched their brunch menu a month or so ago, complete with a new smoothie and cocktail menu, I was delighted to pop along and check it out along with one of my best girlfriends.  Continue reading “Brunch at Gusto, Edinburgh”

Brunch at Montys

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A decent breakfast cafe on your doorstep is essential for good weekend living, and where better to brunch than Montys in Bruntsfield.

First thing – make sure you book, Montpeliers is always packed at the weekend, but they are great at squeezing you in if they can.

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Recently refurbished, Montpeliers is now a very lovely, bright space with a French cafe feel – lots of light wood, huge windows, wrought iron features and exposed lightbulbs. The crockery is cute and cool at the same time, and the breakfast menu is delicious.

For a really serious brunch you can choose The Fully Monty – ‘the biggest brunch in Bruntsfield’. However this time we stuck to what we know best.

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Perfectly poached eggs benedict with really crispy bacon and a good hollandaise sauce….

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And an indulgent stack of banana pancakes with butterscotch sauce and creme fraiche.

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Looks tasty right? Next time we go I’ve got my eye on the Mexican tortilla or the french toast, but that’s all for now.

Enjoy brunchers. x

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Commuter blogging

Since changing jobs my 30 minute walk to work has been swapped with 30 minutes sitting on the bus. Not ideal as I would prefer to walk, but I’m now working in the food and drink sector which I adore, so it’s a change I am quite happily adapting to.

It’s not exactly a huge commute, however I’ve got a whole hour of extra time in my day which, as it turns out, is perfect for blogging. These posts will probably be much shorter than usual, but still full of lots of yummy food and drink ideas!

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So, on to today’s topic… delicious smoked trout (yes that’s right, trout, not salmon!) with creamy, scrambled eggs on a toasted bagel. It couldn’t be quicker or easier, but it really hits the spot on a Saturday morning.

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Smoked trout is a brilliant alternative to smoked salmon. The smoked fish flavour is not quite as intense as that of smoked salmon, so for breakfast it’s perfect. It carries all the health benefits of smoked salmon – high in Omega-3, a great source of protein and it’s low fat.

For this breakfast bagel I used RR. Spink & Sons Loch Etive smoked trout. If you are drawn in by the lovely package, you’ll be pleased to hear the contents don’t disappoint. But first things first, how to make the perfect scrambled eggs.

For two people:

Whisk 4 medium sized eggs in a bowl, add some salt and pepper and a dash of milk. If you want real luxurious eggs add a dash of cream instead of milk.

Melt a reasonable sized knob of butter in your non stick frying pan. Just as the butter has all melted add the eggs to the pan. Leave for a minute to let the bottom start to cook, then using a wooden pan or plastic spatula, move the eggs around every 20 seconds or so, allowing the eggs to cook through. I like mine a little runny so I take them off the heat just as the last bits are starting to cook.

Slice your bagel and pop it in the toaster. Lightly toast and then assemble your eggs and then your smoked trout on top. You might like to squeeze over a little bit of fresh lemon or crack some more pepper.

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Now all that’s left is to get yourself a cup of tea or coffee and tuck in.

Enjoy and have a wonderful weekend!

Easy Peasy Cous Cous Salad

salad headerCous Cous is a such a hassle free carbohydrate to add to a summery salad. I promise if you know how to cook it properly it doesn’t take much effort at all. At the weekend I enjoyed a tuna and cous cous salad, two days running in fact because I enjoyed it so much the first time!

To start, pop enough cous cous for one into a bowl, remember it fluffs up so you don’t need as much as you think. One small handful is probably enough for a salad (sorry, I weigh things in handfuls!) Once the kettle has boiled pour in just enough water to completely immerse the cous cous and have a thin layer of water sitting on top. Immediately cover the bowl with a plate. If you’re looking for a bit of extra flavour you can also pour in some stock flavoured water, same rules apply.

Using the rest of the water put an egg on to boil. Boil it in the shell or poach it if you fancy, however you think will be yummiest.

Whilst your egg is cooking and the cous cous is fluffing up, turn your attention to your salad bowl. This recipe couldn’t be simpler. As a general rule I just tend to use up what’s in the fridge. On day 1 it was tomato, cucumber and coriander, and on day 2 I swapped the cucumber for some lovely broad beans.

Once you’ve got all your items in your bowl, add half a tin of tuna to your salad bowl – I think you get a lot more flavour if you use tuna in sunflower oil, so don’t drain away all the oil before you add half the can, the oil acts as a bit of a dressing for the salad. Season with salt and paper.

After about 10 mins uncover your cous cous. By now all the water have been soaked up and the cous cous should look swollen and dry. Using a fork, fluff it up then add to your salad bowl and then peel your egg if required and pop it on top.

Finally, find a comfy spot to sit and enjoy!

Day 1 – tuna with cous cous, tomatoes, corriander and cucumber
Day 2 – tuna with cous cous, tomatoes, corriander and broad beans

Giant Scotch Eggs

Scotch egg rolled and ready for the oven
Scotch egg rolled and ready for the oven

I love a scotch egg. The mini ones you get from M&S? Amazing! I also love that giant ones have come into fashion. They seem to be everywhere from butchers to farm shops and some come with really interesting alternatives to plain old sausage meat inside. If only they were better for you!

Last week my other half embarked on a giant scotch egg making session, and I must admit, the lack of recipe or instructions had me sceptical about the outcome…The idea came from left over beef meatballs. We had four left over, already seasoned and ready to be cooked. We decided that seemed a healthier alternative to sausage meat. So, what happened next?

1)      Boil a large egg, leave to cool and de-shell

2)      Lay a piece of clingfilm on your chopping board, and roll out your chosen meat filling. It should probably be rolled out to the same thickness as you would do for pastry, half a cm?I’ll admit I was next door at this point…

3)      Place the egg in the middle and use the clingfilm to wrap the meat round the egg, making sure it’s fully sealed

4)      Lay out three bowls, one with flour, one with a whisked egg, and a third with breadcrumbs (we had leftover wholemeal bread needing used so just whizzed it up in a blender)

5)      Cover your scotch egg in flour, egg and finally breadcrumbs (in that order)

6)      Place on a baking tray and pop in the oven for 20-25 mins (fan oven, 220)

And here’s the result…

Result!
Result!

Breakfast News

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There is nothing better than bacon and eggs from your local butchers. Unfortunately we don’t always have the time to make the extra trip but when we do it’s so worth it. This morning we treated ourselves to bacon and eggs from the butchers in Bruntsfield, W M Christie. Plenty of other folks had the same idea amd it was great to see the place so busy on a Saturday morning. The bacon was so lean and tasty. Together with a poached egg and some spinach (wilted in a little bit of butter) it made for a delicious start to the day.

In other yummy breakfast news, this week I enjoyed banana buttered toast – a favourite from when I was little, and last Sunday I was treated to brunch at The Blackbird. At the moment I can’t seem to see past Eggs Benedict, I wasn’t disappointed 🙂

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