Meet Natasha

Hi, my name is Natasha.

I’ve worked in childcare for three years.

I started my childcare career after years of helping my grandparents look after foster children.

I have a CACHE level 3 diploma for the Early Years Workforce and I am currently studying towards my SVQ3.

I really enjoy working with children because every day is different and they are so happy and eager to learn new things.

Introducing Clare

Hi my name is Clare and I am the cook here at 10 Walker Street.

My background is in the restaurant trade and last year I completed an MSa in gastronomy, which involved many parts of food studies including nutrition.

I focused on infant feeding in my studies and I am passionate about helping children develop healthy eating habits.

I am excited to be a part of Early Days Nurseries and help support parents with any queries about the food we provide for your children.

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.

Introducing Gema

Hi! I am Gema, I’m 27 years old and I am currently studying to be a teacher.

I have worked with children for many years.

I am an art lover, I draw, write and I am also a professional dancer in a company.

I use my knowledge to provide the children with the best learning experiences, who are, with no doubt, the best of my life.

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,

Method

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,

Method

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.

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,

Method

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.

Recipe Of The Week – Sweet Potato & Chicken Curry

500g Sweet Potatoes,

4 Skinless Chicken Thighs,

 1 LargeRed or White Onion,

2 Tinned Tomatoes,

125g Spinach,

2 tbsp Curry Paste,

1 Tin Coconut Milk,

1 tbsp Olive Oil,

Method

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

Serves 4.