“At Penninghame in Scotland, I learned how to cook delicious macrobiotic food every afternoon, had some fabulous therapies every lunchtime, did lots of yoga and ‘chi-ball’ every morning, and learned daily about how the food you eat affects your health. Big time. All in some of the most unbelievable grounds and all with some wonderful people – including Marlene Watson-Tara…………

Now not a lot of people know this (!) but I am not a good cook. I know! Bet that surprised you! (NOT! – if you’re a regular to my kitchen shows!) lol.  So how proud was I when – yes, believe it or not, Debbie Did Cooking!”

To read more about Debbie and her time at Penninghame click the link Debbie does cooking!

Douglas is a local “celebrity” chef who owns the Italian restaurant, L’Aperitif, in Stranraer with his family.  Douglas spends much of his time doing charity cooking demonstrations and also works with Dumfries & Galloway Council helping teach youngsters how to cook.

Our initial class is on Wednesday 13th June  when Douglas will show how to make the perfect fresh pasta. He will take the class through the process of making the pasta dough, then to the resting, rolling and cutting the dough in preparation to cook.  The class will make their own long pasta such as tagliatelle, and also have a go at making and stuffing ravioli.

To complement the pasta Douglas will teach how to make some simple, fresh, healthy but delicious pasta sauces.

Once all the cooking is over the class can retire to the dining room and enjoy the fruits of their labour with a glass  of Italian wine!

Class starts at 6.30pm finishes around 9.30-10pm and costs £35 per person.

Wednesday 13th June  (more dates to follow)

For more information or to book telephone 01671 401414 or email info@penninghame.org.

Other classes available include Cooking for Health & Vitality, Demo and Dine evenings, Italian Night, Fabulous Flavours for Entertaining, Curry night.

Penninghame House Cooking School is also available for private hire and private parties.

In November last year Jason Morris, who writes for the Sunday Telegraph’s magazine Stella, joined us for our Ultimate Health Experience programme.  Jason was here at Penninghame for the whole week of the course and as you will see from his article he found it a transforming experience.

In the cooking school making Miso Soup

Jason contemplating rolling his sushi!

]]> http://www.penninghame.org/blog/penninghame-makes-it-into-the-telegraphs-10-best-health-and-fitness-retreats/feed 0 http://www.penninghame.org/recipes/chocolate-muffins http://www.penninghame.org/recipes/chocolate-muffins#comments Fri, 27 Apr 2012 11:28:03 +0000 Chris http://www.penninghame.org/?p=3109 Continue reading →]]> Chocolate  Muffins

350grm whole spelt flour

100grm chopped hazelnuts

50grm Cocoa powder

1 teaspoon vanilla essence

3 teaspoons baking powder

Pinch of salt

200ml soya milk

100ml sunflower oil

250ml maple syrup

In a bowl mix dry ingredients.  In another bowl whisk the wet  ingredients together and fold them in the dry mixture using a wooden spoon, avoid over mixing.

Oil a muffin baking tray and using a spoon divide the mixture into the muffin tray.  You should have about 15 muffins.

Bake in a preheated oven at 160 C for 30 minutes.

Thursday Marie was at St Medan Golf Club, Monreith giving a cooking demonstration and talk for the ladies of the club for their fundraising evening.  The club had also invited Ann Barclay and “Jamie at Home”.

Marie demonstrated how to make Red Quinoa Salad, Smoked Salmon with Asian Dressing and Sesame Seeds, Puy Lentil Salad with Sun Dried Tomatoes and Goats Cheese and finally Seed Crunch.  (Recipes below)

The evening was a great success, the club made £776.   Marie was busy after the demonstration talking to individual ladies about their own health and nutrition issues.  The following day the local health food stores ran out of Rice Syrup!  They couldn’t understand why so many people wanted to buy it!

Monday, Marie was at Claire’s Hairdressing Salon where she gave a health talk and and answered questions from the ladies who had come along for a health and beauty talk.  Claire gave beauty tips and talked about latest hair styles.

Marie is available to give cooking demonstrations or talks by appointment.  Contact the office on 01671 401414

Red Quinoa Salad

1 cup red quinoa

2 cups water

3- 4 spring onions finely chopped

1 medium carrot grated

1 cup cooked fine green beans, cut into 1cm pieces

Bunch of fresh coriander, chopped

Bunch of fresh dill, chopped

Parsley, chopped

50grms ewe’s cheese grated

1 tsp salt

Olive oil

3 tbs lemon juice

1 tbs Shoyu soy sauce

In a heavy bottomed pot, salt the water and bring it to the boil.  Meanwhile, toast your quinoa in a large pan until it begins to pop.  Add the quinoa to the water before it is boiling to avoid it bubbling over, then cover and simmer for 30 minutes or until the water is completely absorbed.  When cooked, leave to cool in a large dish.

Once the quinoa has cooled a little, gently mix with the rest of ingredients in a large bowl with the chopped herbs and dress with some olive oil, the lemon juice, and the shoyu soy sauce.

Smoked salmon with Asian dressing, Black Sesame Seeds and Coriander

150 grms smoked  salmon sliced thinly (Could be raw salmon or raw seabass finely sliced)

2 tbsp shoyu soya sauce

2 tbsp fresh lime juice

1 tbsp fresh ginger juice

Pinch of salt

Coriander and black sesame seeds to decorate

Place the thinly sliced smoked salmon on a serving plate.  Put one coriander leaf on each piece of salmon then sprinkle the sesame seeds over.  Mix the shoyu, lime, ginger juice and pinch of salt together.  Pour the shoyu and lime mixture over the fish making sure that it is distributed around the dish evenly.

Puy Lentil Salad with Sun Dried Tomatoes and Goats Cheese

 1 red onion – sliced into very thin half-rings

1 tbsp red wine vinegar

salt

250g dried puy lentils (or 1 tin of pre-cooked)

3tbsp olive oil

1 clove garlic crushed

6 kalamata olives finely chopped

6 sun dried tomato halves – soaked in hot water for 30 minutes (keep soaking liquid for cooking lentils)

1 red pepper finely sliced

1 bunch parsley

1 bunch chives

1 bunch dill

100g mild goats’ cheese – broken into rough chunks

Place the red onion in a bowl and mix together with the vinegar and a tsp salt then leave to stand.

Bring a pan of water (approx 1ltr) to the boil then add lentils and cook for 20-30 minutes until tender.

Meanwhile heat olive oil and gently fry the sun dried tomatoes and red pepper for a few minutes until they have just begun to soften then add garlic and salt and continue to fry for a minute or so.

Drain the lentils and mix together with onions while still warm, then gently mix through the olives, sundried tomatoes, peppers, herbs, and cheese.

Seed Crunch

½ cup sesame seeds

1 cup sunflower seeds

½ cup pumpkin seeds

½ cup brown rice syrup

Lightly toast seeds separately in a medium hot oven or in a dry pan. Heat rice syrup in a saucepan, then add toasted seeds and mix well. Pour mixture onto a baking tray or greaseproof paper, then allow to cool before cutting into squares.

To all of you who are interested in creating good health for yourselves and your families, please check out my new website at

www.marlenewatsontara.com

My mission is to share the knowledge and experience I have gained in over 30 years of teaching through my newsletters, workshops, retreats and you-tube channel.
Alongside a personal message from me there is a short 10 minute workout and some delicious recipes to get you started on your renewed path to good health and vitality.

In good health

Marlene

Marie and Claire at the last talk at Claire's Salon

Marie Butler has teamed up with Claire Marr to give a free health and beauty talk on Monday 23rd April at Claire’s Hairdressing Salon in Newton Stewart, Dumfries & Galloway.

 Marie will talk about food, nutrition and the effects on health and well-being  and Claire will be giving beauty tips.

Starts at 6.30pm and everyone is welcome.  There is no charge.

]]> http://www.penninghame.org/blog/health-beauty-talk/feed 0 http://www.penninghame.org/blog/do-you-want-to-grow-your-own-delicious-healthy-food http://www.penninghame.org/blog/do-you-want-to-grow-your-own-delicious-healthy-food#comments Wed, 18 Apr 2012 12:07:28 +0000 Chris http://www.penninghame.org/?p=3076 Continue reading →]]> Do you want to grow your own delicious, healthy food in your own garden?…..

Do you want the garden to also be beautiful, efficient, good for wild life, highly productive and easy to maintain?

Then this 3-day workshop is for you:

Over 3 days, Ludwig Appeltans from Earth Ways will be introducing permaculture, forest gardening, organic growing principals and tips to get you started. Together we will make a design to transform your garden into a rich, self-regulating habitat – a natural haven that nurtures and sustains people and wildlife alike.

Dates & Times:  Sat 12th, Sun 13th May and Sun 27th May 2012 from 10am to 16.30pm

Venue:  Penninghame House, Newton Stewart.  Car sharing can be organised.

For directions: www.penninghame.org/locate-us/getting-here

Price:  Sliding scale £145 – £190, concessions available.

Delicious 3 course lunch included.

If you can afford it, please sponsor someone.  £50 deposit reserves your place.

Only 10 places available – for questions or to register, contact Ludwig.

ludwig@penninghame.org or 07760142495

www.earth-ways.co.uk

“The Scottish One World event is an intimate gathering, offering the opportunity for healing, inner transformation, and a clearer awareness of who you are in mind, body and spirit, in stunningly lovely surroundings.  If you especially enjoy the outdoors and being very close to nature, why not join us? It is an ideal opportunity to make those special connections with like-minded people in a community of friendship, and a great way to spend the bank holiday weekend. A space of exchange, learning, wonderment, happiness, creativity, laughter and joy.

There will be plenty of scope for you to experience whatever you need to, whether in organised activities, workshops, lectures, group-sharing, and one-to-ones, or in time spent rambling. You’ll find a full schedule of activities, still being finalised as we go to press. Every year our participants add to the rich texture of our events. If you have a skill you would like to contribute, let us know and, wherever possible, we will feature you in our programme.

Whether you are coming ‘solo’, in a group or family, and whatever age you are, the Scottish Event will have something for you.”

For more information or booking please contact the One World Camp Head Office:-

Ohsawa House

3 Hamsey Close

Brighton

BN2 5GQ

+44(0)1273 279439

onworldcamp@hotmail.com

www.oneworldcamp.com

Brought to you by the Food & Drink Forum South Speakers include:

• James Withers, Chief Executive, Scotland Food & Drink
• Alan Brown, Director, Galloway Farm House Cheese.
• Maria Butler, Director, Penninghame House

This free event is an opportunity to find out more about the South Food & Drink Forum Network and the services and support it can bring to your business.  Meet others involved in the food and drink sector and be able to discuss new opportunities and best practice.

Speakers include:

James Withers, Chief Executive, Scotland Food & Drink.
James Withers is the Chief Executive of Scotland Food & Drink the industry leadership organisation.  James will give an update on the organisation, highlighting market opportunities for the food & drink sector.  He will also talk about the wealth of benefits available through membership of the organisation, which are developed with the aim of giving you a competitive edge and helping you grow your business.

Alan Brown, Director, Galloway Farm House Cheese. Millairies Farm, near Sorbie.
Alan will give an overview of his business telling his story how the farm has diversified to expand in to new areas. Galloway Farmhouse Cheese produce a range of Cairnsmore cheeses, principally a hard ewes milk cheese, available in various flavours, created from the organic milk from the farm’s flock of Friesland sheep.  The range also includes cheeses produced from organic cows milk, and goats milk too.  Products are sold to delicatessens and some of the top hotels and restaurants throughout Scotland.

Marie Butler, Director, Penninghame Foundation, Penninghame House, near Newton Stewart.
Marie will talk about the business, how the foundation was created, transforming the 19th Century Scottish Manor House into an international learning training centre focused on health, well being and the understanding of foods and its effect on health.  To include the development of the cook school and relationships built with local F&D producers.

The evening starts at 6pm with a drinks reception & canapés with a chef demonstration in the new Penninghame Cooking School.  Followed by presentations, networking and buffet.

To register or for more information visit South Food & Drink Forum