PENTLAND PLANTS BLOG
The latest news, events and tips from our team
Homemade Cullen skink is one of our most popular soups in the cafe. It's available every day on our menu and is served with one of our freshly made cheese scones. If you fancy making it at home, here's a peek at our chef's recipe...
Ingredients:
- 400g of diced potatoes
- 400g of washed sliced leeks
- 1/2kg of smoked haddock
- 1/2 litre of milk
- 1 litre of light chicken stock
- Salt and pepper
Method:
- Gently fry the leeks and potatoes in a pan
- Add the stock and milk
- Bring to the boil and then simmer until the potatoes are nearly cooked, then add the smoked haddock
- Bring to the boil then take off the heat
- Serve with a scone and real butter. Enjoy! : )
Are you looking for the perfect plants suitable for your garden at this time of year? We have some wonderful varieties available. Our favourites just now are our home grown winter pansies and violas, which are perfect for autumn colour, and they will flower over the winter and through next spring! We have a large selection of colours available. Pop in and take a look!
Date: 27th September 2018, 6pm - 8.30pm
We're delighted to be hosting another charity fashion show this September. Join us for a really fun and memorable evening for a very good cause!
Be the first to see gorgeous new autumn winter collections from White Stuff, Seasalt, Regatta, Lily&Me, Joe Brown, Powder and many more...
- 20% off ALL clothing & accessories on the night!
- Guest speaker: Former beechgrove garden presenter, Bill Torrance!
- Prosecco & canapés on arrival
- Charity raffle for Children 1st - FANTASTIC prizes to be won!
- Café Panola open for coffee & cakes
** All profits from raffle & ticket sales will be donated to the charity Children 1st**
https://www.children1st.org.uk
Children 1st is Scotland’s National Children’s Charity. Some children have little to smile about and they're determined to give them reasons to.
The charity helps Scotland’s families to put children first, with practical advice and support in difficult times.
When the worst happens, they support survivors of abuse, neglect, and other traumatic events in childhood, to recover.
Can’t make it on the night? Don’t worry you can still support the good cause by buying raffle tickets or by donation.
Tickets on sale now at the garden centre. Please just speak to a member of staff at the counter. Or call 0131 440 0895
This week's recipe is Tracy’s tandoori baked chicken with a yoghurt and mint dip. Available on the menu in Café Panola Friday 3rd and Saturday 4th August.
Serves 4
Ingredients:
8 x chicken thighs
1 x teaspoon of salt
1 x table spoon of paprika
1 x table spoon of cumin
1 x teaspoon of turmeric
1/2 teaspoon of cayenne pepper
3 fluid oz of oil
Juice of one lemon
1 x teaspoon of ground black pepper
4 x garlic cloves crushed
Method:
Pre heat the oven at gas mark 4/180cc
Place the chicken in an oven proof dish
Make up the marinade with the oil, garlic and spices. Marinate for 2-3 hours
Cook in the oven for 1 hour, or until thoroughly cooked. Half way through, turn the chicken and use the juices to pour over the chicken.
Serve with freshly made boiled rice, natural yoghurt and a mint dip
(fresh mint mixed with 1 small tub of natural yogurt)
Keep an eye out in the annex for our beautiful house plants! We have a large collection available to suit all tastes, includig the very popular air plants! They're a great way to brighten up your home, they have some wonderful health benefits and make a lovely gift too!
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