Bored of poached, boiled and fried? Then try this for an awesome Sunday brunch idea…. Courtesy of the mini LEON Breakfast&Brunch book this took minutes to rustle up and tastes amazing. Jonny Jeffrey’s Fluffy Eggs are a bit of a show stopper if you ask me although take minutes to make. Try using duck eggs instead for an even grander result. YUM. For recipe check out the LEON book page 23…
If you’re never had chance to visit LEON before then put it on your TO DO list, good food fast.
You just can’t keep her away, any opportunity for a bit of a chat and she’s there….yes, Ms Monkfish graced the airwaves again yesterday (17th May) on BBC Scotland’s Kitchen Cafe. Accompanied by the delectable Mr Neil Forbes of Cafe St Honore the pair chatted about the joys of spinach (there’s plenty!), harissa paste, and they put the world to rights on ‘kids’ menus. A hot topic just now with recent research carried out by the University of Edinburgh. Read more HERE.
So, put the kettle on and have a wee listen to the foodie banter…click the link below.
Stumbled across this the other day. For anyone who has experience of feeding the small people of this world and seeing how they react when they taste things for the first time EVER just sit back and watch. Pickled onion, lemon, marmite, olives, brilliant filming.
The very lovely people at the Galvin Brasserie De Luxe asked us over for lunch last week…so after a split second of umming and ahhing we thought to heck with it, why not?! And to top it off they kindly offered Mymonkfish.com readers a slap up lunch or dinner for two with a bottle of Galvin selected wine thrown in. See end of article for competition details.
Let it be said, we’re Galvin fans. We’ve been lucky enough to dine at the Bistrot De Luxe on Baker Street W1, walk past La Chapelle E1 sighing ‘we’d love to dine there’, and only dream about eating at Galvin Windows where the lovely Fred Sirieix orchestrates the evening. One day….. For those of you who are not as familiar with Chris and Jeff Galvin then read more here.
So, super excited at the Galvins arriving in Edinburgh we were keen to eat at their new establishment(s). We dined at the Brasserie de Luxe, which takes inspiration from the great Parisian brasseries of the past. Continue reading →