Happy (Belated) Halloween!

What a fun month October was in the preschool room.

The children had a great time exploring all things Halloween related.

We used the Halloween theme to explore rhyme this month, using picture games to match rhyming words then moving on to use our knowledge to create our own rhyming spells.

We also explored some Halloween stories to help put together our own spells.

We used the analogy of spiders and webs to take part in some counting and number recognition games, putting the correct number of spiders on the webs.

Finally, we finished off the month with our annual Halloween party, where we took part in dooking for apples, doughnuts on string and lots of dancing and face paints.


Payment Query

We have had two payments made to the nursery which we have been unable to allocate.

The details are as follows:

SL288473532710 0n 31st October

SL288473530311 on 7th November

If either of these payments look familiar, can you please contact Susan at accounts@earlydaysnursery.org.uk

Thank you.

Primary 1 Registration

I can’t believe we are already talking about the children starting school in August however,  Primary 1 registration week is 6 to 10 November.

If your child’s date of birth is between 1 March 2013 and 28 February 2014, they are due to start primary school in August 2018.  Even If you are thinking of deferring your child going to school you must still register them.

All City of Edinburgh Council schools are also holding an open day on Thursday 2nd November 2017.

There are posters up in the nurseries but if you wish to check your catchment schools please visit www.edinburgh.gov.uk/schoolplaces.

If you need more information about the open day and registering your child please contact your chosen school.

Recipe Of The Week – Vegetable Curry

1 Large Onion,

2 Peppers (any colour) – chopped,

1 Courgette – chopped,

4 Baby Potatoes – halved,

4 Carrots – chopped,

1/2 Cauliflower – chopped.

1 Tins Tomatoes,

1/2 Fresh Red or Green Chilli – chopped,

15g Fresh Ginger – grated,

2 Cloves of garlic, mashed,

3 tsp Cinnamon,

3 tsp Cumin,

2 tsp Turmeric,

1 tsp Ground Coriander,

1 tbsp Vegetable Oil,

5 tbsp Mango Chutney,

1 Tin Coconut Milk,

4 tbsp Fresh Coriander – chopped,


1. In a large saucepan, fry the onions, all the vegetables, chilli and ground spices with a little vegetable on a medium heat until soft

2. Add the tin of tomatoes and mango chutney

3. Mix the coconut milk and fresh coriander then add to the saucepan

4. Simmer gently for 30 minutes

5. Serve with rice or a baked potato

Recipe Of The Week – Beef Chilli

2 Large Onions,

500g Mince,

2 Peppers (any colour),

2 tbsp Tomato Puree,

2 Tins Tomatoes,

1 Tin Kidney Beans

1 tsp Ground Black Pepper,

2 tsp Paprika,

1 tsp Ground Ginger,

4 tsp Cinnamon,

4 tsp Cumin,

Beef or Vegetable Stock,


1. In a large saucepan, fry the onions, peppers and all the spices with a little vegetable on a medium heat until soft

2. Add the mince and cook until brown

3. Add the tinned tomatoes, tomato puree and stock then simmer for 1 hour on a low heat

4. Add the kidney bean and cook through

5. Serve with rice, tacos or a baked potato

Serves 4.

World’s Biggest Coffee Morning

Our coffee morning at Melville Street in aid of Macmillan cancer support went so well on Friday.

The staff went all out, baking lots of lovely cakes and parents were extremely generous with their donations. 

So far we have reached £400 at Melville Street alone, with our other nurseries due to hold their coffee mornings this week. 

Thank you again for all the fantastic support.


October Staff Holidays

The following staff are on annual leave during October:

Gemma – 2nd to 6th October

Brooke – 2nd to 6th October

Nikki – 9th to 13th October

Kismet – 9th to 13th October

Tyler – 16th October to 20th October

Kirsty– 16th October to 20th October

Steph P– 16th October to 27th October

Lydia – 23rd to 27th October

Cara – 30th October to 3rd November

Patricia – 30th October to 3rd November

Nicole- 30th October to 3rd November

Recipe Of The Week – Broccoli Soup

1 Large Onion,

1 Teaspoon Of Black Pepper,

Chicken Or Vegetable Stock,

2 Broccoli Heads,

100ml Double Cream,

4 tablespoons of Oil, Butter Or Margarine,

8 Tablespoons for Flour,


1. Roughly chop the broccoli and onions and cook together in a pot

2. Add stock and black pepper to the pot

3. Make a roux by adding the oil, butter or margarine and flour to a saucepan, mix in the pan until soft

4. Once the onions and broccoli have cooked through, add the roux and blend

5. Add double cream to the pot and leave to simmer for ten minutes

6. Serve with warm crusty bread

Serves 4.