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.
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 firstname.lastname@example.org
The following staff are on annual leave during November:
Morgan – 6th to 10th November
Claire M– 13th to 17th November
Shireen– 27th November to 1st December
Kim– 27th November to 1st December
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.
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
2 Large Onions,
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
The boys and girls at Walker Street have had the best start to their Forest School experience.
There might be some wet little feet in Walker Street this afternoon though!
What a great day!
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
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