Snapdragons menu www.snapdragonsnursery.com/healthy-eating Autumn Menu 2 GOLD
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 food. As many of our ingredients as possible are organic - unless we say otherwise. GOLD 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 www.snapdragonsnursery.com/healthy-eating
Our inspiration this week Taking a look at this week s menu you can see a whole host of familiar favourites and traditional recipes. Take toad in the hole for example. It oozes British-ness and we couldn t wait for the chance to stick in some of our delicious local sausages with flavours to make your mouth water. When researching this dish and trying out new variations, we discovered that the name originated, as you may (or may not) expect from people thinking it looked like a toad sticking their head out of a hole. Now, we can t see the resemblance ourselves to be honest but it s better than the alternative name used by some of sausage toad. As much as we would love to make this dish look like an actual toad it seems this may be a tad difficult to achieve on a large scale. Either way, we re sure you re going to love tasting it. Elsewhere look out for some deliciously seasonal cauliflower soup to warm your bellies on these cold Autumnal nights. Or maybe our butternut squash ravioli, a delicious homemade pasta that contains a gorgeous filling. tofu! For those of you looking to try one of the dishes at home take a look at our back page where you can find out just how to make your own stir fry with tofu - an under-used ingredient that can really spice up your meat-free dishes. Our children love it!
Lunch menu - two Snack AM Lunch Monday Homemade bread with Marmite & sliced banana Baked macaroni & cheese served with mixed peppers Autumn pudding with cream Tuesday Crumpets with organic butter & clementines Chickpeas, spicy tomato and spinach served with mash potato Apple upside down cake Wednesday Ryvita with soft cheese and grated carrot Roasted fish Vegetable fingers with cous cous all served with infused rice Poach pears with cinnamon Thursday Rice cake with seasonal fruit jams Butternut squash ravioli with tomato sauce served with seasonal steamed vegetables Fruity bread pudding with cream Friday Cream crackers with grated cheese Stir fry vegetables with Tofu served with noodles Banana caramel and coconut with organic cream 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.
Afternoon tea menu - two Snack PM Afternoon tea Monday Tea cake with organic butter Cream of cauliflower soup served with warm bread Beetroot spicy cake Tuesday Homemade bread stick with hummus dips & celery sticks Spanish omelette with ham and cheese Spanish omelette with spinach Banana caramel with butterscotch Wednesday Pitta fingers with spinach dips & cucumber & celery sticks Toad in the hole with onion gravy served with steamed carrot and peas Orange and apple slices Thursday Oat cakes with spread & sliced apple Seasonal vegetable cannelloni with black eyed beans Autumn fruit mix salad Friday Bread sticks with mixed bean dip & carrot sticks Fish and potato cheese gratin Vegetable gratin Dates and sultana biscuits 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
Some of our suppliers 7 Bristol Chippenham 2 Bath 8 3 4 10 miles 1 Melksham 5 6 25 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)
meet newton farm We have recently started ordering meat in from Newton Farm Foods, a family business based at Newton Farm, in the picturesque village of Newton St Loe, just on the edge of Bath. Their farm shop specialises in locally grown and locally sourced high quality meats, some of which they produce themselves on their farm. They breed their own calves which stay with their mothers for about nine months, allowing the calves to have the best start in life, forming strong bonds with their mothers and staying on their mother s milk. This means they are strong and healthy when they are weaned and live together in a heard. When we tasted the meats from Newton Farm we could see it was some of the best around and so we didn t hesitate to find a way to get it onto our menu at Snapdragons! Being able to meet Hugh & Celia, who run the business was fantastic and allowed us to build up some great relationships with local providers who we hope to work with long into the future. Find out more at www.newtonfarmfoods.co.uk
Recipe of the week Stir fry with tofu 1. In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour. 2. In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, pepper and tofu over high heat, stirring frequently for about five minutes. 3. Add the green onions and marinade from the tofu and allow it to cook for just a few more minutes. Your vegetables should be tender but not too soft! 4. Serve it up with cooked soft noodles or rice - a dish for everyone to enjoy! Makes enough for four For the stir fry 3/4 cup soy sauce 1/2 cup lemon juice 1 tbsp fresh ginger, grated or minced 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes 2 tbsp rapeseed oil or olive oil 1/2 cauliflower, chopped 1 bunch broccoli, chopped 2 carrots, sliced 1 onion, chopped 1 pepper, any colour, sliced 3 green onions (scallions), sliced GOLD www.snapdragonsnursery.com/healthy-eating