Angels On The Park Nursery

Angels On The Park Nursery - Meal Plan Fish Mappas

Tue, 05 Oct 2021 10:47:31 GMT

Fish Mappas

Ingredients

1 tbsp. olive oil

2 large chopped onions

2 chopped garlic cloves

450g tomatoes, cut into chunks

3 tbsp, tikka curry paste

400g coconut milk

4 skinless and boneless white fish fillets, cut into chunks

Method

Heat the oil in a large pan and gently saute the onions for around 10 mins until softened. Add the garlic and tomatoes and cook for a few mins more.
Add the curry paste and cook for another couple of minutes and then add the coconut milk and bring to the boil.
Add the fish to the pan and gently cook for around 8 mins until just cooked through.
Turn off the heat and leave for a few mins before serving.
Children who are not permitted fish will have their dish prepared with sweet potato

Children who are not permitted beef will have their dish prepared with a plant-based alternative.

Children who are not permitted dairy will have their dish prepared with plant- based alternatives to milk, butter and cheese.

We serve a halal version of this dish.

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Angels On The Park Nursery - Meal Plan Cottage Pie

Mon, 20 Jan 2020 15:41:55 GMT

Cottage Pie

Ingredients

500g minced beef

2 chopped onions

3 chopped carrots

3 chopped celery stalks

3 tbsp. plain flour

1 tbsp. tomato puree

1 litre vegetable stock

2 chopped garlic cloves

2 kg potatoes

200ml milk

25g butter

Little grated cheese

Method

Heat 1 tbsp. olive oil in a large pan and sauté the beef until browned and then set aside.
Add a little more oil and then add the chopped onions, carrots and celery into the pan and gently sauté until softened, which is about 20 mins.
Add the garlic, flour and tomato puree and cook for a few mins before adding the beef back to the pan.
Add around 1/3 of the stock, increase the heat and then boil for a little while to reduce, before adding the rest of the stock before reducing the heat and cooking for around 45 mins, adding a little more water if needed.
Meanwhile, make the mashed potatoes by peeling and chopping the potatoes, bringing to the boil in unsalted water and simmering until tender.
Drain well and leave to air dry for a few mins before mashing with the milk, butter and a little of the cheese.
Spoon the meat into a large baking dish and place the mashed potato on top. Sprinkle in the rest of the cheese and bake in the oven for around 30 mins until the topping is gorgeous and bubbling.

Children who are not permitted beef will have their dish prepared with a plant-based alternative.

Children who are not permitted dairy will have their dish prepared with plant- based alternatives to milk, butter and cheese.

We serve a halal version of this dish.

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Angels On The Park Nursery - Meal Plan Make Your Own Pizzas

Mon, 20 Jan 2020 15:37:30 GMT

Make Your Own Pizzas

Ingredients

Pitta breads, cut in half

Passata

Mozzarella cheese

Grated cheese

Feta cheese

Pitted black olives, sliced

Cherry tomatoes, cut into quarters

Method

Really simple, children spread their own passata onto the pitta bread and top with their favourite toppings.
Children who are not permitted dairy will have their pizza with a vegan alternative.

Children who are not permitted dairy will have their dish prepared with dairy free alternatives to cheese, milk and butter.

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Angels On The Park Nursery - Meal Plan Cauliflower and Macaroni Cheese

Mon, 20 Jan 2020 15:23:35 GMT

Cauliflower and Macaroni Cheese

Ingredients

250g macaroni

1 head of cauliflower, cut into pieces

25g butter

2 tbsp. plain flour

1 tsp. mustard powder

450ml milk

100g grated cheese

Method

Cook the macaroni according to instructions (we don’t add salt to any of our cooking) and add the cauliflower for the final five mins.
Melt the butter into a pan and stir in the flour and mustard powder and cook for two mins. Gradually add the milk, stirring all of the time, to make a smooth sauce. Add three quarters of the cheese. Yum!
Drain the macaroni and cauliflower and stir into the sauce.
Transfer to an oven proof dish and sprinkle over the remaining cheese.
Place under a hot grill for a few minutes until the cheese is bubbling and golden.
Serve!

Children who are not permitted dairy will have their dish prepared with dairy free alternatives to cheese, milk and butter.

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Angels On The Park Nursery - Meal Plan Homemade Pesto Sauce

Mon, 25 Nov 2019 14:57:25 GMT

Homemade Pesto Sauce

Ingredients

Large bunch basil

50g vegetarian parmesan cheese

150ml extra virgin olive oil

2 garlic cloves

Crème fraiche

Method

Whizz all the ingredients in a food processor and gently mix through enough crème fraiche to make the sauce creamy.
Stir through cooked pasta (we do not use salt in cooking) and serve!
Children who are not permitted dairy will have their dish prepared with a dairy free alternative to crème fraiche

Children who are not permitted dairy will have their dish prepared with a dairy free alternative to crème fraiche.

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Angels On The Park Nursery - Meal Plan Leek and Potato Soup

Mon, 25 Nov 2019 14:48:54 GMT

Leek and Potato Soup

Ingredients

50g butter

450g potatoes, peeled and cut into small cubes

1 chopped onion

450g of the white parts of the leeks

1.2 litres of vegetable stock

Carton of whipped cream

125ml of milk

Method

Melt the butter in a large pan. When it foams add the potatoes, onions and leeks and coat with the butter.
Cover with some cut to size grease proof paper and cook gently for 10 mins or until the veggies are soft but not coloured.
Uncover the pan and pour in most of the stock and bring to the boil. Simmer until the veggies are just cooked, which is about 5 mins.
Puree with a stick blender until smooth and then add the whipping cream and rest of the milk and serve!

Children who are not permitted dairy will have their soup prepared with a dairy free milk and cream.

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Angels On The Park Nursery - Meal Plan Boston Baked Beans

Mon, 25 Nov 2019 14:32:23 GMT

Boston Baked Beans

Ingredients

2 tsp. olive oil

1 chopped onion

2 crushed garlic cloes

1 tsp. paprika

400g can chopped tomatoes

1 tbsp. tomato puree

2 x 400g can haricot beans

2 tsp. brown sugar

Method

Heat the oil in a large pan and gently saute the onions, add the garlic and paprika and cook for another minute or so.
Add the tomato, sugar, tomato paste and beans. Cook, stirring often, for five mins or until heated through.
Serve!

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Angels On The Park Nursery - Meal Plan Greek Pasta Salad

Mon, 25 Nov 2019 14:26:41 GMT

Greek Pasta Salad

Ingredients

300g wholemeal pasta

Bag of baby spinach

Punnet of cherry tomatoes, cut into quarters

100g black pitted olives, halved

200g feta cheese, broken into rough chunks

3 tbsp. extra virgin olive oil

Method

Cook the pasta according to instructions in unsalted water. Throw in the spinach just before the end and stri well.
Drain into a colander and leave to drop-dry.
Tip the tomatoes, olives and feta into a big bowl and drizzle with olive oil.
Toss in the grained pasta and spinach and serve!

Children who are not permitted feta cheese will have their salad prepared with kidney beans.

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Angels On The Park Nursery - Somerset Stew with Cheddar Mash

Mon, 25 Nov 2019 14:23:31 GMT

Somerset Stew with Cheddar Mash

Ingredients

1 chopped onion

1 chopped garlic clove

1 chopped carrot

1 chopped leek

1 tbsp. tomato puree

400g can chopped tomatoes

200g, can drained butter beans

400g can, rinsed and drained cannellini beans

450ml low salt vegetable stock

Few sprigs thyme

Method

Heat the oil in a large pan and add the onion, garlic, carrot and leek and gently sauté until softened.
Add the tomato puree, chopped tomatoes and both types of beans and gently simmer for around 20 mins until the stew has thicknened and the vegetables are tender.
Serve!

To prepare the mashed potatoes

peel and cube maris piper potatoes and bring to the boil in a large pan of water.
Once boiling, reduce the heat and simmer for 20 or so mins until the potatoes are tender.
Drain and mash with a little milk and butter.
Once mashed, stir through grated cheese.

Children who are not permitted dairy will have their potatoes mashed with dairy free alternatives.

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Angels On The Park Nursery - Meal Plan Lamb Biriyani

Mon, 25 Nov 2019 14:19:09 GMT

Lamb Biriyani

Ingredients

400g neck lamb, cubed

4 grated garlic cloves

1 tbsp. finely grated ginger

1 chopped onion

1 tbsp. cumin seeds

1 tbsp. mustard seeds

1 tbsp. balti curry paste

8 curry leaces

200g basmati rice

200g spinach, cooked and the water squeezed out

400ml vegetable stock

Method

Toss the lamb in a bowl with garlic and ginger and leave to marinate overnight.
Heat the oil in a large pan and fry the lamb for five to ten mins until starting to brown.
Add the onion, cumin seeds and mustard seeds and cook for five mins until starting to soften.
Stir in the curry paste and then cook for another minute.
Scatter in the rice and curry leaves and then pour in the stock and bring to the boil.
Stir in the spinach and then cover the dish with some foil really tightly. Cook in the oven for 2 mins and then leave to stand, still covered for another 10 mins.

We also provide a halal version of this dish.

Children who are not permitted lamb will have their dish prepared with mixed vegetables.

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Angels On The Park Nursery - Rosemary Infused Chicken Roast Dinner

Mon, 25 Nov 2019 14:18:45 GMT

Roasted Rosemary Infused Chicken, Roast Potatoes & YORKSHIRE PUDDINGS

Ingredients

6 chicken thighs

Olive oil

Fresh rosemary sprigs

1kg of maris piper potatoes

Little vegetable oil

200ml plain flour

200ml milk

4 eggs

Method

Mix the oil and rosemary sprigs together and then rub all over the chicken thighs.
Leave in the fridge for half an hour to marinate.
Roast in the oven for around an hour, until the chicken is cooked through.

For the Potatoes

Peel and cut the potatoes into cubes and par boil until just starting to soften.
Heat the oil in a large baking tray and, when the oil is hot, add the drained potatoes and mix well.
Roast for an hour or until the potatoes are delicious and crispy.
Serve!

For the Yorkshire Puddings

Mix the eggs and flour with a whisk in a large bowl. Gently add the flour, mixing all the time.
Continue to mix until the mixture has thickened.
Heat a little oil in muffin trays and, when the oil in hot, spoon the mix into each part.
Bake in the oven for around 20 mins or until the puddings have risen.
Serve!

Children who are not permitted chicken will have a soya-based alternative.

We won’t serve Yorkshire Puddings to children who are not permitted eggs.

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Angels On The Park Nursery - Meal Plan Tuna Empanada Pie

Mon, 25 Nov 2019 14:14:49 GMT

Tuna Empanada Pie

Ingredients

1 tbsp olive oil

1 chopped onion

1 crushed garlic cube

4 potatoes, peeled and cubed

2 diced carrots

2 diced peppers

1 tbsp paprika

1 tsp each of oregano and thyme

2 tbsp. tomato puree

300ml vegetable stock

185g sustainable tuna in water, drained

500g shortcrust pastry

1 beaten egg

Method

Gently saute the garlic, onions, potatoes and carrots in a little oil for around five mins until just starting to soften.
Add the peppers, paprika, herbs and tomato puree and cook for another five mins.
Add the stock, bring to the boil and then simmer until the stock is absorbed and the vegetables are tender. Add the tuna.
Separate the pastry into two (making one just a little bigger than the other).
Roll the smaller pastry into an oiled baking dish, allowing the pastry to come over the top of the tin.
Fill with the tuna mix and top with the rest of the pastry to make a pie lid. Brush the edges with the egg and then press down the edges with a fork to make a seal.
Brush the top with the rest of the egg and bake for 30-40 mins until golden brown.

Children who are not permitted tuna will have their dish prepared with sweet potato.

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Angels On The Park Nursery - Meal Plan Spanish Chicken Pie

Mon, 25 Nov 2019 14:10:36 GMT

SPANISH CHICKEN PIE

Ingredients

1kg potatoes, peeled and chopped

3 tsp paprika

2 tsp oil

2 chopped onions

2 x 400g chopped tomatoes

300g of already cooked chicken, shredded

140g roasted peppers

Method

Cook the peeled potatoes and then mash with a little butter and milk and a little of the paprika.
In a large pan, heat the oil and cook the onions and garlic for a few minutes until softened. Stir in the remaining paprika for one minute, add the tomatoes, then bring to a simmer.
Pour into a large oven proof dish and stir in the chicken and peppers.
Spoon over the mash and bake for 15 minutes until the mash is golden and the sauce is bubbling.

Children who are not permitted chicken will have their dish prepared with butternut squash.

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Angels On The Park Nursery - Meal - West Indian Macaroni Cheese Pie

Mon, 25 Nov 2019 12:59:17 GMT

WEST INDIAN MACARONI CHEESE PIE Recipe

Ingredients

500g macaroni pasta

2 eggs

700ml evaporated milk

700g grated cheese

Method

Cook the pasta according to instructions, without salt, drain and set to one side.
Beat the eggs until large and fluffy in a large bowl.
Add the milk and stir until combined.
Stir in most of the cheese and set the rest to one side. Add the macaroni.
Pour into a greased baking dish and top with the rest of the cheese.
Bake in the oven for 30-45 minutes until lovely and bubbling.
Children who are not permitted dairy will have their dish prepared with a dairy free alternative.

Children who are not permitted eggs will have their dish prepared with a vegan alternative .

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Angels On The Park Nursery - Meal Plan Pea and Egg Muffins

Mon, 11 Nov 2019 14:44:21 GMT

Pea & Egg Muffins Recipe

Ingredients

25g peas

6 eggs

Little feta cheese

Method

Grease the holes of a muffin tray and gently cook the peas.
Beat the eggs and stir in the peas and feta. Pour into the holes and bake doe 15 mins until the eggs are firm.

Children who are not permitted eggs will have their dish prepared with a vegan alternative .

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Angels On The Park Nursery - Meal Plan Roasted Vegetable Lasagne

Mon, 11 Nov 2019 14:40:37 GMT

Vegetable Lasagne Recipe (V)

Ingredients

3 red peppers

2 aubergines

Olive oil

Passata

Lasagne sheets

Mozzarella

Grated cheese

Handful of cherry tomatoes

25g butter

25g plain flour

300ml milk

Method

Halve and de-seed the peppers and cut into large chunks.
Cut the aubergines into sliced and chop off both ends.
Roast in a little olive oil for about 25 mins until lightly browned.
Lay some of the roasted veggies into a baking dish and cover with some of the passata and then lay the lasagne sheets on top.
Continue to layer and finish with a lasagne sheet. Pour the white sauce on top and top with grated cheese and mozzarella.
Oven bake for about 40 mins until all is lovely and bubbling.

For the White Sauce

Really simple, just put all ingredients in a pan and bring to the boil, stirring constantly. Once boiling, simmer and cook for another 5 mins.

Children who are not permitted dairy will have their sauce made with soya based ingredients.

Children who are not permitted dairy will have their dish topped with a dairy free alternative.

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Angels On The Park Nursery - Meal Plan Rice and Beans

Mon, 11 Nov 2019 14:35:16 GMT

Rice and Peas Recipe (V)

Ingredients

400g kidney beans , rinsed and drained

400ml can coconut milk

½ tsp. dried thyme

½ tsp. dried ground all spice

4 sliced spring onions

200g long grain rice

Method

Put the beans, milk, thyme, all-spice, the spring onions and 100ml of water into a pan and bring to a simmer.
Rinse the rice and top into a pan and simmer for 10 mins. Stir occasionally and put on the lid and cook for another 5 mins until the rice is tender and the liquid has been absorbed.
Serve!

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Angels On The Park Nursery - Meal Plan West Indian Lamb Curry

Mon, 11 Nov 2019 14:28:55 GMT

West Indian Lamb Curry Recipe

Ingredients

1 chopped onion

10 crushed garlic cloves

100g chopped ginger

100ml vegetable oil

4 tbsp. mild curry powder

3 thyme sprigs

400g chopped tomatoes

300ml vegetable stock

Can of black-eyed beans

Method

Place the onion, garlic and ginger into a food processor and blend into a puree.
Heat the oil in a large pan and add the onion mixture and cook for 5 mins until softened.
Add the thyme and curry powder and cook for a few mins until fragrant.
Add the lamb to the pan and cook for 5 mins until the meat has browned. Add the tomatoes and the stock and bring to the boil and cook for 10 mins.
Reduce the heat and cover and leave to simmer for around 2 ½ hours, removing the lid for the last 30 mins of cooking.
Add the beans to the curry and heat through. After 5 mins, remove from the heat and stir well.
Serve!

Children who are not permitted lamb will have their dish prepared with sweet potatoes.

We serve a halal version of this dish.

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Angels On The Park Nursery - Meal Plan Cheesy Tuna Melts

Mon, 11 Nov 2019 12:56:13 GMT

Tuna Cheese Melts Recipe

Ingredients

200g can sustainable tuna, drained

½ bunch spring onions

4 tbsp. Mayo

3 thick slices of wholemeal bread

Grated cheddar

Method

Preheat the grill.
Flake the tuna into a bowl and mix with the onions and mayo.
Toast the bread under the grill until it’s nicely browned on both sides and then spread with the tuna mixture.
Scatter over the cheese and put back under the grill until the cheese is lovely and bubbly.
Serve!

Children who are not permitted fish will have their dish prepared with mushrooms instead of tuna

Children who are not permitted dairy will have their dish prepared with a dairy free alternative

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Angels On The Park Nursery - Butternut Squash Soup

Mon, 11 Nov 2019 12:50:07 GMT

Butternut Squash Soup Recipe

Ingredients

1 butternut squash, peeled and deseeded

1 tbsp. olive oil

1 crushed garlic cube

1 tbsp. butter

1 diced onion

850 ml hot vegetable stock

4 TSBP. Crème fraiche

Method

Cut the squash into large chunks and toss in a large roasting pan with a little of the oil.
Roast for 30 mins, turning once during the cooking until golden and soft.
While the squash cooks, melt 1 tbsp of butter with the remaining oil in a large pan and add 2 diced onions with the garlic and cook on a really low heat for about 20 mins until the onions are very soft.
Tip the squash into the pan and add the stock and crème fraiche and whizz with a stick blender until smooth.
Serve!

Children who are not permitted crème fraiche will have their soup prepared with a dairy free alternative .

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Angels On The Park Nursery - Kedegree Recipe

Mon, 11 Nov 2019 12:42:39 GMT

KEDEGREE RECIPE

Ingredients

300g cod fillet

2 bay leaves

300ml milk

4 eggs

2 tbsp. vegetable oil

1 chopped onion

1 tsp. ground coriander

2 tsp curry powder

300g long grain rice, rinsed in water

Method

Heat 2tbsp. oil in a large pan and add 1 chopped onion. Gently fry for about 5 mins until softened.
Add 1 tsp. coriander, 1 tsp. turmeric and 2 tsp. curry powder and continue to fry until the mix smells gorgeous, which usually takes around 3 minutes.
Add the rice and stir in well. Add 600ml water and bring to the boil. Reduce to a simmer and then cover for 10 mins.
Take off the heat and leave to stand, covered for 10 – 15 mins, allowing the rice to cook perfectly.
Meanwhile, put the fish, bay leaves and 300ml milk into a pan and poach for 10 mins until the fish flakes. Remove from the milk and peel away the skin and flake the fish into small pieces.
Hard boil 4 eggs, peel and cut into quarters.
Gently cook some frozen mixed vegetables.
Gently mix the fish, veggies and eggs and rice together in a pan.
Serve!

Children who are not permitted milk will have their fish poached in a dairy free alternative.

Children who are not permitted fish will have their dish prepared with a tofu-based alternative.

Children who are not permitted eggs will have their dish prepared without.

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Caponata Pasta

Mon, 11 Nov 2019 12:39:20 GMT

Caponata Pasta RECIPE (V)

Ingredients

4 tbsp. olive oil

1 chopped onion

4 crushed garlic cloves

Peppers, artichokes and tomatoes that have already been roasted in olive oil

400g can chopped tomatoes

2 tbsp. raisins

350g penne

Parmesan to serve

Method

Heat the oil in a large pan and cook the onion for around 10 mins until the onions are starting to caramelise and add the garlic for the final two mins of cooking.
Add the vegetables, tomatoes and raisins and simmer for about 10 mins, until the sauce is thick and rich.
Cook the pasta according to instructions (we don’t use salt) and drain, reserving a little bit of the water.
Pour the pasta into the sauce with the little leftover water and serve!
Grate cover some Parmesan if you fancy!

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Welcome to Angels on the Park Nursery

Thu, 16 May 2019 11:29:36 GMT

Welcome to the first blog posts of Angels on The Park.

I thought it would be a good idea to record our progress through our building work and Ofsted registration, providing a little more clarity about what exactly is going on behind the scenes.

Writing a blog is quite a daunting prospect, but I really wanted to be as open as I could possibly be during this exciting, if a little nerve-wracking period.

Our builders have just started week two of the build, and the last time I was there, which was last Thursday, the rooms were really taking shape. It’s such a surreal experience to see the conversations with architects and plans discussed with husbands, business partners and friends spring into life. I almost want to collect each memory and lock it away, because the time is passing so quickly that I feel as if I’m venturing from one mini project to the next without taking stock as I’d like.

Here’s some photos from last week, what do you think?