This week's recipe: Tomato, basil and red pepper soup

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This week's recipe is Tracey's delicious homemade tomato, basil and red pepper soup! 

Ingredients:
1 1/2lb roasted tomatoes 

1x onion 
1x tinned peeled tomatoes 
2 tablespoon tomato purée 
1 table spoon brown sugar 
2 fire roasted peppers 
1 table spoon splash balsamic vinegar
1 litre veg stock 
Fresh basil 

Method:
Sweat of onions, roasted tomatoes and peppers in a pan.
Add the tinned tomatoes, pureee, brown sugar, vinegar and stock. 
(Make sure soup is not to thin)


Simmer for 1 hour. 
Add the basil. 
Liquidise.
Serve with fresh crusty bread and butter.

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Miniature Garden World Demo with Gill Breen

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Wednesday 18th July, 2pm - 3pm

Come and enjoy an inspiring demonstration and learn how to plant, landscape and care for a miniature garden! Gill has been creating these gardens for the past 30 years and we were blown away by how wonderful they look. We are delighted to offer this exciting new demo where Gill will be sharing her contagious enthusiasm with our customers at Pentland! Ideal for gardening enthusiasts of all ages, those with a tiny garden, or even a balcony. It is also a perfect hobby for the elderly and people with limited mobility. 

Come and be inspired to create your own miniature masterpiece! 

Free. No booking required.

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This weeks recipe: David's salmon pakora salad 

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This week’s limelight recipe is David’s excellent salmon pakora salad. We've all sampled it and can highly recomend it! It's on the menu in Cafe Panola this Saturday, 7th July.  

Ingredients: 
1 1/2 cups flour 
2 tsp garlic puree 
1 tsp turmeric 
1 tsp coriander powder
1 tsp cumin 
1/2 tsp chilli 
2 table spoon lemon juice 

1 1/2 lb salmon cut into 4 inch slices 
Oil for frying 

Method:
Mix all the ingredients together to form a thick pancake like batter, add the salmon to the batter and marinate for 1 hour.

Heath the oil and fry the pakoras for 2/3 mins each side. Drain on a paper towel. 

Serve on a bed of fresh seasonal salad with lemon and a sweet chilli dip. Enjoy!  


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Childrens afternoon tea

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Guess what's on the menu throughout the summer holidays in Cafe Panola? Childrens homemade afternoon teas!

Available Monday - Friday from 12 - 4pm (until 17th August). No need to book.

Here's whats included: Freshly made sandwiches, cucumber & carrot sticks with a cream cheese dip, a mini sausage roll, fairy cake, jelly, chocolate cake and juice!

Only £5.95 per person

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This week's limelight recipe - Homemade fish cakes

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This week's limelight recipe is a dish that is always really popular in the cafe.. Tracey's homemade fish cakes with lemon and tartare sauce served with a fresh side salad.
 
fish cake ingredients
 
1 1/2 lb potato 
12oz mixed fish (salmon, haddock, cod etc)
1 free range egg
2 tablesppon chopped parsley
salt/pepper
1/2 lemon
water
 
flour 
egg wash (2-eggs/ 1/2 pint milk)
bread crumbs
 
Method
Poach fish in water,  lemon juice and seasoning.
when cooked remove from liquid and cool.
Boil potatoes till soft, drain then dry potatoes over a low heat.
Break the fish mixture up. removing any bones or skin.
Mash potatoes, add parsley, salt + pepper, egg and fish. Mix together gently.
 
Using some flour on your hands, scoop out some of the mixture (about the size of a peach) and shape to form fishcakes then leave to go cold.
 
Meanwhile get a dish of flour, some egg wash ( 2 eggs/ 1/2pint milk) in a bowl and a dish of bread crumbs.
first put your fishcake in the flour then into the egg wash, making sure that it is fully covered then into the breadcrumbs coating the fishcake.
 
Shallow fry in vegetable oil for 3/4 mins each side till crisp and golden and cooked.
 
Serve with lemon &  tartare sauce and a nice freshly prepared side salad.
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Where to find us

Pentland Plants Garden Centre
Pentland Mains
Loanhead
Midlothian
EH20 9QG

0131 440 0895
info@pentlandplants.co.uk 

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Opening hours

Monday - 9am to 5pm
Tuesday - 9am to 5pm
Wednesday - 9am to 5pm
Thursday - 9am to 5pm
Friday - 9am to 5pm

Saturday - 9am - 5pm
Sunday - 10am - 5pm

May - June
Open late till 6pm weekdays

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