Our pre school children at Doune Terrace had great fun celebrating Chinese New Year on Friday.
We had some sensory play with Chinese noodles in our water tray – they were so slimy!
Then we made some yummy spring rolls, learning all about the different ingredients as we went along.
The toddlers at Walker Street have been practising yoga to link in with our mindfulness and relaxation learning.
They are getting so good at their poses and we find it such an enjoyable part of our day.
200g Cous Cous,
Handful of Frozen Peas,
Handful of Sweetcorn,
- Handful of Pomegranate,
1 Tsp Cumin,
1 Tsp Garam Masala,
1 Tsp Coriander,
A Few Knobs of Butter,
1. Dice Onions and Peppers
2. Fry onions in plenty butter then add cumin, coriander and garam masala.
3. Add peppers, fry for a minute, then add the rind and juice of an orange.
4. Add low salt stock and bring to the boil, simmer until peppers are soft.
5. Add frozen peas, sweetcorn and pomegranate seeds and simmer for a further couple of minutes until all vegetables are suitably cooked. (TOP TIP – at this point, the vegetables and liquid can be cooled and refrigerated/frozen until needed. Just return liquid to the boil when using)
6. Pour in couscous, stir and cover for five minutes.
7. Drop a few knobs of butter on top, fluff with a fork and serve.
The pre school children at Melville Street really enjoyed celebrating Burns Day.
There were lots of activities to enjoy such as, Scottish dancing, Flag making and poems.
We even tried some Scottish foods at snack time and voted for our favourite!
We ended the celebrations by learning the words to head, shoulders, knees and toes in Scots which the children found very funny.
4 Chicken Breasts,
1 Tbsp Butter,
2 Tsp Nigella Seeds,
2 Tbps Tikka Paste,
300ml Coconut Milk,
2 Sweet Potatoes, cubed and boiled until tender,
200g Frozen Peas,
Coriander to serve,
1. Slice the chicken into strips.
2. Melt the butter in a heavy frying pan, add the chicken and nigella seeds and cook for 8 – 10 minutes.
3. Stir in the tikka paste, coconut milk, peas and potato and bring to the boil gently, stirring often.
4. Add the coriander and mix through.
5. Serve with rice or some yummy naan bread.
Thank you so much to all the parents, family members and staff who donated gifts to the Mission Christmas appeal.
A few of our boys and girls got the chance to go along today and drop the gifts off in person.
They were so proud to help other less fortunate children have a gift to open on Christmas day and did it all with big smiles on their faces.
Well done to everyone!
1 medium onion, finely chopped,
400g potatoes, peeled, halved and cut into thin slices (about 0.5cm),
6 medium eggs, beaten,
1. Add a glug of olive oil to a frying pan over a medium heat and cook the onion until it’s soft and transparent. Meanwhile, parboil the potatoes until soft (This saves having to fry the potatoes for too long)
2. Switch the eggs and add the cooked onion.
3. Add more oil to the pan and cook the potatoes (in batches if necessary) until falling apart.
4. Add the cooked potatoes to the egg mixture.
5. Add more oil to the pan if required and pour the egg/onion/potato mixture back into the frying pan.
5. Allow to cook until its about 2/3 set
6. This is now the tricky bit! Flip to omelette onto a flat board and immediately slide it back into the frying pan, trying to contain as much of the egg liquid as possible. Normally, a Spanish Omelette would be slightly runny in the middle, but for children, ensure the egg is cooked thoroughly before serving.
7. Serve with a crisp salad.