The following staff are on annual leave during November:
Jenny – 6th to 10th November
Cheryl– 13th to 17th November
Lynda– 13th to 17th November
Courtney – 20th to 24th November
Lara– 27th November to 1st December
Hi my name is Megan, I am 18 years old and I have recently joined the Tweenie Team.
I am going to be working towards my SVQ Level 3.
In my spare time I enjoy socialising with friends doing lots of different activities, shopping, eating out and going to the cinema.
I have experience working in an additional support unit which was very challenging but also very rewarding.
I am really looking forward to getting to know all of your children and helping them to progress.
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.
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
The following staff are on annual leave during October:
Lara – 9th to 13th October
Sonja – 16th October to 20th October
Nic – 16th October to 20th October
Jane– 16th October to 20th October
Sheena – 23rd to 27th October
500g Sweet Potatoes,
4 Skinless Chicken Thighs,
1 LargeRed or White Onion,
2 Tinned Tomatoes,
2 tbsp Curry Paste,
1 Tin Coconut Milk,
1 tbsp Olive Oil,
1. Peel and dice the sweet potatoes, cut the chicken into bite size pieces and dice the onion
2. Cook the sweet potatoes in boiling water for 5 – 7 minutes until tender, drain well then set aside
3. Meanwhile, heat oil in a large frying pan and add the diced onion and chicken pieces, cook for 5 – 6 minutes until brown and the chicken is cooked through
4. Stir in the curry paste, cook for 1 minute, add the tomatoes and cook for a further minute
5. Pour 100ml of boiling water and mix well, simmer for 5 minutes then add the spinach and cook until wilted
6. Fold in the potatoes and heat through, add coconut milk and simmer for 1 minute
7. Serve with rice
As you may be aware the Scottish Government has asked councils to have a phased approach to the expansion to 1140 hours by 2020.
From August, some local authority ELC establishments, if they have capacity, have started to offer 1140 hours.
In 2016, the Scottish Government asked councils to consult with parents/carers about what models of delivery of 1140 hours they would like councils to trial.
Could all parents, where possible, please complete the survey on the link below (‘read more’ for app users) as the results of the survey will help strategically plan for the expansion.
Thank you for your help in completing survey.
We have had a payment made to the nursery on the 9th August and are unsure of where it should be allocated.
The reference details are as follows:
Over the Rainbow
If anyone recognises this payment, can you please contact Susan at firstname.lastname@example.org