Thank you to everyone who made it along to Gill's inspiring demonstration last week. We all had a brilliant time watching Gill create her miniature garden masterpiece! If you missed it, but fancy creating your own, you'll find an extensive collection of quality miniature houses, fences and accessories in stock at the garden centre, as well as perfect plants to complete the look. If you need help please just ask a member of staff. 

Here's a list of the plants that Gill used on the day to create her garden: 

• Dwarf conifers
• Heathers
• Sedum
• Saxifrage
• Thyme
• Pratia
• Alyssum
• Crassulas

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

Ingredients:
1/2lb roasted tomatoes 
1 x onion 
1 x tin of peeled tomatoes 
2 x tablespoons of tomato purée 
1 x tablespoon brown sugar 
2 x fire roasted peppers 
1 x tablespoon of balsamic vinegar
1 litre veg stock 
Fresh basil 

Method:
Gently fry the onions, roasted tomatoes and peppers until soft.
Add the tinned tomatoes, purée, brown sugar, vinegar and stock. 
(Make sure the soup is not too thin).

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

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.

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!