1 tbsp olive oil,
2 onions, finely chopped,
250g carrots, sliced at an angle,
250g parsnips, sliced at an angle,
1/2 tsp coriander seeds, lightly crushed,
500ml chicken stock,
100g short vermicelli,
300g white rice, rinsed and drained,
pink of saffron,
1/2 small pack flat leaf parsley, chopped,
Heat the oven to 200c / 180 fan / gas mark 6.
Put the carrots and parsnips in a roasting tin and drizzle with olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25 – 30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm.
Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2 – 3 mins until starting to soften, then add the vermicelli and cook until golden.
Add the rice, saffron, stock and 500ml water. Cover with a lid, bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins.
Add the roasted carrots and parsnips, scatter over the parsley and serve.
We hope everyone had a lovely and relaxing Easter weekend full of fun and chocolate!
The new term for all our activities will run from 22nd April 2019 to 15th June 2019.
Please see below for individual costs:
Swimming – £80
Tutti Footy – £20
Bambino Beats – £20
A permission and payment sheet will be put up outside each room for you to complete if you wish your children to take part in these activities.
As always, payment should be made online, over the phone or via the Early Days Nurseries App.
My name is Angelina Bouzo and I was born and raised in Crete, Greece.
I was lucky to be surrounded by caring teachers when I was at school and while I did not appreciate how knowledgeable they were at the time, their passion for teaching and love for children was something that could not be ignored.
I think that teaching is such an important job, a teacher can be a leading role in a young child’s life. A teacher ought to show that they believe in their students and inspire them to do their best.
I completed my undergraduate studies in English literature and linguistics, with my academic focus on the learning process and the function of the memory and brain.
I am really excited to start working at OCH with the preschool children.
Hi, my name is Holli and I am 16 years old.
I have just left school and currently working towards achieving my SVQ Level 3.
I enjoy taking my little brother out on trips and looking after my dog.
I am really looking forward to working with all the children in the tweenie room.
As part of our development of exciting outdoor learning, we have some of our fantastic staff and management team out at Coastal Activity Leader Training this week.
The seven day course is taking place at The Ecology Centre in Burntisland, Fife.
The course is designed to inspire us to lead groups of children in the coastal environment. Once completed, we will have the skills to feel confident in the exploration, discovery and conservation of the wild marine environment.
During the course, which is headed up by Laura and Steve Crandles, the team will learn coastal bush craft skills, increase coastal naturalist knowledge, discover new seashore activities and learn the basic health and safety requirements required to lead groups and outdoor learning sessions in this unique and dynamic environment.
Like our Forest Schools programme, Coastal Classroom will provide active outdoor experiences and games which will encourage the children to enjoy healthy outdoor play, whilst increasing their understanding of the world around them and the impact we have on it.
We can’t wait to get this up and running, so watch this space for more information!
Hi, my name is Hilary and I am the new cook at Old Coates House.
I trained at the New Town Cook in Edinburgh and cemented my training by working in a cafe environment for two years.
I then spent a further two years working as a Nursery Chef
I particularly enjoy baking in my spare time as well as going out and experiencing new cuisine.
2 tbsp olive oil,
2 onions, finely chopped,
2 sweet potatoes, chopped
2 carrots, chopped,
2 parsnips, chopped,
1 red chilli, roughly chopped,
1 tbsp ground cumin,
75g dried green lentils,
1.3l vegetable stock,
100g Greek yoghurt,
1 tbsp coriander leaves, chopped,
Heat the oil in a large pan. Add the onions and fry for 5 minutes until softened.
Tip in the remaining veg and cook for a further 5 minutes, adding the cumin and chilli for the final 2 minutes.
Add the lentils and stock to the pan. Bring to the boil then lower the heat and simmer for 25 minutes until the veg is tender and the lentils are soft.
Add the milk and blitz until smooth, adding a little extra water if needed.
Continue to heat until the soup bubbles.
Serve in bowls with a dollop of Greek yogurt and sprinkle of coriander