Snapdragons. menu. Autumn Menu 3 GOLD
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1 Snapdragons menu Autumn Menu 3 GOLD
2 Healthy eating at Snapdragons Healthy eating is not just about what we put on the plate. It is about educating the children and giving them the knowledge and independence to make healthy choices that will leave them in good stead for the future. Many of the children at Snapdragons eat up to ten meals at nursery a week, making this the majority of their weekly nutritional intake. For us, this is a huge responsibility and we want to ensure that everything the children eat is of the best quality, the menus are balanced and the children enjoy their As many of our ingredients as possible are organic - unless we say otherwise. GOLD food. We felt so passionately about this that we have teamed up with the Vegetarian Society and the Soil Association, two highly prestigious and influential partners. By achieving this recognition we are guaranteeing that the food we serve your children is locally sourced, high quality, freshly prepared and nutritionally balanced. Find out more or give us some feedback at
3 Our inspiration this week The choice of chicken roulade on our menu this week was one that was born from wanting to serve the children a beautiful dish that embraces a popular meat that they love and seasonal vegetables that we love. On our first attempt at coming up with an idea, we went through a few different variations, eventually deciding upon this delicious recipe blending the chicken with a spinach mixture and a side of kale. The children seemed to lap it up tremendously and we knew we were on to a winner. So much so that we decided to use it as the entry in the Nursery Chef of the Year competition, competing against other nursery chefs from across the country in a quest to see who could be the most creative and seasonal chef around whilst still preparing amazing dishes that the children love. Elsewhere on the menu you can find another of our recent favourites - tofu - making another appearance this time alongside a ratatouille with some creamy mashed potato. Or take a look on Monday for a delightful pork and bacon pie created with meat straight from our local butchers. There are many more delicacies to be found so be sure to take a look through and see what you think. We hope you enjoy!
4 Lunch menu - three Snack AM Lunch Monday Toast & Marmite with clementines Spicy pork and bacon pie Vegetable pie served with baby potatoes and glazed carrots Apple crumble with cream Tuesday Rice cakes with spread and sliced pears Ratatouille with Tofu served with mashed potato Orange rice pudding Wednesday Crumpet with organic butter and seasonal fruit jam Roasted butternut squash risotto Fruit with yogurt sauce Thursday Friday Cracker bread with soft cheese with fresh grated carrot Malt loaf with butter with sliced crispy apple Herby crumbed fish Vegetable fingers with cous cous served with potato wedges and steam green peas Poached pears with vanilla custard Chicken roulade Vegetable roulade served with new potatoes, steamed autumn vegetables and sage veloutee sauce Seasonal fruit platter Organic milk / water Water Alternative meals suitable for vegetarians are marked with a All dishes are freshly prepared onsite and are adapted for individual dietary requirements as necessary. All our dairy is organic. None of our dishes contain GM ingredients, artificial sweeteners or additives. All of the dishes on our menus have been accredited by the Soil Association and The Vegetarian Society.
5 Afternoon tea menu - three Snack PM Afternoon tea Monday Pitta fingers with spinach dips & sliced crispy apple Aubergine with mixed beans and tomatoes served with organic rice Carrot cake with cinnamon Tuesday Bread sticks with hummus dip & clementines Ham and vegetable frittata Vegetable frittata with tomato & basil sauce Baked apple with sultanas Wednesday Thursday Cream crackers with olive spread and pears Tea cakes with organic butter & vegetable sticks Lentil Soup served with shredded savoy cabbage & crusty bread Fruity muesli Bangers and Mash Quorn sausage & mash served with onion gravy and steamed seasonal vegetables Fruity bread pudding Fruit scones with butter Leek and potato soup served with crusty bread Friday Spiced beetroot cake autumn seasonal ingredients Here are some of the seasonal ingredients on the menu this week. Organic milk / water Beef Blackberries Broccoli Brussel sprouts Cabbage Carrots Cauliflower Celery Cod Cox & gala apples Kale Leeks Lettuce Mackerel Water Marrow Parsnips Pears Potatoes Spinach Swede Sweetcorn
6 Some of our suppliers 7 Bristol Chippenham 2 Bath miles 1 Melksham miles 1. Lovejoys (fruit & veg) 2. Newton Farm (beef) 3. Fussels Fine Foods (rapeseed oil) 4. Ivy House Farm (organic milk) 5. Otter Valley Poultry (chicken) 6. Brown Cow (yoghurt) 7. M & J Seafoods (fresh fish) 8. Bartletts (pork)
7 Meet Ivy House farm dairy Milk in a child s early years is one of the most important things they can be given. At Snapdragons we wanted to make sure that our children were being served the best possible milk around and we didn t have to look far it turned out. We found Ivy House Farm Dairy in Beckington, Somerset. Having started farming in the early eighties, they now milk 120 Jersey cows, rear all their calves and aim to grow all the feed for the animals. Everybody is involved in the business from taking orders, milking the cows, packaging products to delivering the milk and cream. The milk that they deliver to us each day is organic and unhomogenised - just like it used to be when you were at school. Milk isn t the only dairy product we source from Ivy House though, they also supply us with the delicious cream used in some of our dishes and work with Brown Cow, based out of Shepton Mallet, to provide us with thick and tasty organic yoghurts. We hope to visit Ivy House soon to see their busy cows hard at work! Find out more at
8 Chicken Roulade 1. Butterfly spread your chicken breast and flatten it as thin as you can with a rolling pin. 2. Make your spinach topping with onion, garlic and ground ginger. Sauté the onion, garlic and spinach and then mix them together. Spread the chicken out, stuff with the mixture and then roll them in clingfilm. 3. Put the chicken in a water bath by boiling some water and cook it for approximately 20 minutes. 4. As this is cooking, boil some new potatoes in a pan for about 20 minutes until they are soft. 5. Meanwhile, for your velouté, cook the onion and garlic in organic butter gently. Add a small amount of organic flour and mix it together, drizzling in your chicken stock to make a creamy sauce. Add fresh sage to season it. 6. For your carrots, saute them gently in organic butter to give them a glistening glaze. Chop your kale finely and place it in a steamer or simply in a colander over boiling water for about 5-10 minutes. 7. Serve up! Makes enough for 4-6 For the chicken roulade 1 organic chicken breast New potatoes Spinach Onion Garlic Sage Ginger New potatoes Kale For the side Organic butter Organic flour Onion Garlic Sage Chantilly carrots Homemade chicken stock GOLD
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SIDCOT SCHOOL breakfast menu Continental breakfast Oven baked sausage, scrambled egg & baked beans Cinnamon swirls Back bacon, potato waffles & plum tomatoes Kippers Pain au chocolate Continental meats
More informationMonday Tuesday Wednesday Thursday Friday
Week One Slow-cooked Vietnamese Beef Stew Egg-fried Rice with Coriander and Ginger Green Vegetables Chicken and Butter Beans in a Tomato, Courgette and Pepper Sauce with Gremolata and Fine Beans Sticky
More informationMONDAY 4TH JUNE TUESDAY 5TH JUNE WEDNESDAY 6TH JUNE THURSDAY 7TH JUNE FRIDAY 8TH JUNE. Roast Chicken with Yorkshire Pudding (1, 7, 9)
1WEEK 1 MONDAY 4TH UNE TUESDAY 5TH UNE WEDNESDAY 6TH UNE THURSDAY 7TH UNE FRIDAY 8TH UNE Organic Spaghetti Bolognese with Homemade Garlic Bread Mild Turkey Curry with Rice and Poppadum Roast Chicken with
More information15Hatfields Lunch Menu
Hatfields Gold Lunch 1 round of sandwiches on speciality breads per person 4-5 finger buffet items per person 1 piece of whole fruit per person Hatfields Silver Lunch 1 round of sandwiches on speciality
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Created by The Yum Yum Food Company 1/7 Monday Tuesday Wednesday Thursday Friday Lunch main Red lentils and butter beans tagine with herby couscous Butter Beans, Carrots, Cauliflower, Cornflour, Cous Cous,
More informationPaediatric Dietetics Royal Gwent Hospital / Nevill Hall Hospital /
28 Paediatric Dietetics Royal Gwent Hospital / Nevill Hall Hospital 0133 234288 / 01873 732 Week 1 Food item Portion Size Weight (g) of food portion to be. Monday Gluten Free Fish Fillet 1 small fillet
More informationPUREED MEALS. Award Winning
PUREED MEALS Award Winning We have worked together to strengthen dietary values in food by increasing energy and protein values which are particularly important for nutritionally vulnerable patients. We
More informationSalad Bread) Quorn Pasties with Steamed. Potatoes, Broccoli & Carrots. Chicken Sandwich, Cheese Portion, Crudities & Mini Muffin
Week 1 3.12.18 Monday Tuesday Wednesday Thursday Friday Sausage Brunch (Chipolatas, Roast Pork, Apple Sauce, Steamed Bolognaise with Pasta Swirls & Baked Beans, Hash Brown Puffs & Potatoes, Broccoli &
More informationNourish Your Childs Inner Superhero!
Nourish Your Childs Inner Superhero! H e l l o and W e l c o m e to T a y l o r S h a w - we a r e t h r i l l e d t o be f e e d i n g y o u r l i t t l e s u p e r h e roes! We are focused onnutrition
More information100% Fresh Salad Bar Meat Free
Soup of the Day Soup of the Day Soup of the Day Soup of the Day Spaghetti Bolognese with Garlic Homemade Sausage Roll Honey Roast Gammon Taster of Curry Soup of the Day Cod Goujons Quorn Spaghetti Bolognese
More informationROUGEMONT SCHOOL MENU SUMMER TERM Roast beef & yorkshire pudding
ROUGEMONT SCHOOL MENU SUMMER TERM 2018 WEEK 1 WEEK COMMENCING: 16th April 2018 16th 17th 18th 19th 20th Grilled salmon fillet with a prawn & asparagus cream sauce Traditional lamb & potato moussaka Southern
More informationRESTAURANT MENU 1 474`
RESTAURANT MENU 1 474` WEEK BEGINNING 14th January 2019 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday.
More informationNutrition Fact Sheet The Glycaemic Index (GI) or Glycaemic Load (GL) of Common Foods
Nutrition Fact Sheet The Glycaemic Index (GI) or Glycaemic Load (GL) of Common Foods This table is intended as guidance only amounts of sugar can vary according to different varieties, methods of processing
More information2013 FORMAL DINING MENU
OUR PHILOSOPHY Our House Chef has created this combination of courses being conscious of them being complementary to each other, based on locally sourced seasonal produce, and those items which we produce
More informationWeekly Specials. Sorry - Weekly Specials are not available on Public Holidays Kids Eat Free. Every Monday & Tuesday from 5:30pm
Weekly Specials Sorry - Weekly Specials are not available on Public Holidays Kids Eat Free Every Monday & Tuesday from 5:30pm With every adult main meal purchased over the value $20 receive one complimentary
More informationAVAILABLE DAILY FRESH CHEF S SALAD - WHOLE GRAIN BREAD - SELF HELP SALAD BAR ALLERGEN KEY. 7 Eggs 8 Soybeans 9 Milk
MONDAY 29TH OCTOBER Traditional Spaghetti Bolognaise served with Mixed Leaf Salad or Whole Green Bean and Garlic and Herb Slice (1, 7, 8, 9, 10) Tagliatelle with Vegetable Ragu served with Mixed Leaf Salad
More informationAutumn Term Wednesday 6/9/17. Roasted Rosemary Chicken. Quorn Sausage. Salads/ Bread Rolls Salads/ Bread Rolls New Crushed Potatoes
4/9/17 4/9/17 INSET 5/9/17 Inset 6/9/17 7/9/17 8/9/17 Jacket Potato Crispy bacon Pieces Roasted Rosemary Chicken Sausage meat lattice Baked Battered Haddock Poached Pollock Dairy & Gluten free Cheese Roast
More informationMONDAY, MAY 1 Tomato Feta Soup (Contains: Dairy) (Vegetarian) (Gluten Free)
MONDAY, MAY 1 Tomato Feta Soup (Contains: Dairy) (Vegetarian) (Gluten Free) Beef Tips (Contains: Soy, Wheat) Quinoa Pilaf (Gluten Free) Roasted Red Bliss Potatoes (Gluten Free) Red Pepper And Asparagus
More informationMONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY. Fresh Baked Bread. Fresh Baked Bread. Pork Stroganoff with Gherkins, Paprika and Sour Cream
Week One MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Fresh Soup Main Course Option 1 Main Course Option 2 Chilli Con Carne with Tortilla Chips, Jalapeno and Cheese Chicken Thigh with Chorizo, Butter beans
More informationSenior School Autumn Menu
Week 1 Butternut squash and Bramley apple Vegetable and butterbean Classic Carrot and Coriander Creamed mushroom and sage Spiced courgette finished with cream Quorn Moussaka Chilli beef nachos with all
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