Stainbeck Road, Meanwood, Leeds LS7 2PP----CONTACT US:   0113 2665253

Nursery Recipies

We believe that cooking can be a delightful adventure for both you and your little ones. Why not try our delicious recipes at home? Get your child involved in the kitchen, where they can learn about ingredients, measure out portions, and even get a bit messy while having fun. These scrumptious recipes can be enjoyed together, fostering creativity and bonding time. Let’s make memories and tasty treats side by side!

Please reduce quantity of ingredients to suit your needs.

Recipe

Starter – Tomato Bruschetta

Ingredients

  •  10 tomatoes
  •  1 tin chopped tomatoes
  • 3 cloves garlic
  • ¼ cup olive oil
  • 2 tbsp. balsamic vinegar
  • ¼ cup fresh basil
  • Part backed panini bread rolls 
  • 2 cups mozzarella
  1.  Preheat oven
  2. In a large bowl combine tomatoes, garlic, olive oil, vinegar, and basil and allow to sit for 10 minutes
  3.  Cut each panini into for flat slices
  4. Place on a tray and bake until slightly brown
  5. Place tomato mix on top and serve

 

 

 

Recipe

Starter – Carrot & Lentil Soup with Crusty Bread

Ingredients

  1. In a large saucepan set over high heat, bring lentils and stock/water to a boil.
  2. Skim off froth.
  3. Stir in chopped onion, garlic, seasonings, and bay leaf. Reduce heat to medium-low. Simmer, covered.
  4. Dice carrots and red pepper. Stir into soup.
  5. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
  6. Stir in red onion, coriander, lemon juice and pepper.
  7. Remove bay leaf. Liquidise if required.

Recipe

Main – Spaghetti Carbonara

Ingredients

  • Spaghetti
  • Tbsp. olive oil
  • 8 Bacon rashes
  • 1 Onion
  • 1 clove Garlic
  • 4 Eggs
  • ½ cup parmesan cheese
  • 2 tablespoons chopped fresh parsley

 

  1. Cook spaghetti in boiling water
  2. Fry bacon until crispy, remove and drain on paper towel
  3. Fry chopped onion until soft add garlic and cook for 1 minute
  4. Add bacon and spaghetti to onion and garlic and toss to coat and heat through add more olive oil if needed
  5. Add beaten eggs and cook, tossing constantly with fork until eggs are barely set
  6. Quickly add parmesan and toss again
  7. Sprinkle with parsley and serve immediately

Recipe

Main – Lamb & Apricot Curry served with Brown Rice

Ingredien

  • 2 large onions
  • 750g lamb
  • 6 medium sweet potatoes
  • 3 garlic cloves
  • 1.5 cm piece fresh ginger
  • 2 tbsp. mild curry powder
  •  1 x 400g can coconut milk
  • 1 tub natural yoghurt
  • 3 cans butterbeans
  • 3 cans chickpeas
  • 2 tbsp. soy sauce
  • Large handful fresh coriander leaves
  • 300g apricots
  1. Blitz garlic, ginger and pepper to rough past
  2. Heat oil in a pan, add paste and fry for a few minutes
  3. Stir in curry powder and potatoes
  4. Add coconut milk and chickpeas
  5. Simmer for 10 minutes
  6. In a large sauce pan gently cook onions for 3-4 minutes
  7. Add lamb and fry for further 2-3 minutes, stirring, until just beginning to colour
  8. Add to curry mix along with butterbeans, soy sauce, and apricots and simmer for further 30 minutes
  9. Remove from heat and stir in yoghurt and coriander

 

 

Recipe

Dessert – Chocolate Zucchini Cake

Ingredients

  • 3 cups SR flour
  • 1 ½ cups caster sugar
  • 1 ¼ cups unsweetened cocoa powder
  • 2 ½ teaspoons bicarbonate of soda
  • 1 ¼ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 6 egg
  • 2 cups veg oil
  • 4 cups grated zucchini
  1. Preheat oven to 350 degrees
  2. Grease and flour cake tins
  3. Stir together flour, sugar, cocoa, bicarbonate of soda, baking powder, and cinnamon
  4. Add eggs and oil and mix well
  5. Fold in zucchini
  6. Pour into cake tins
  7. Bake for 50-60 minutes

 

Recipe

Dessert – Apricot flapjack

Ingredients

  • 110g butter
  • 3 tablespoons golden syrup
  • 50g demerara sugar
  • 225g porridge oats
  • 110g dried apricots, quartered
  1. .      Preheat the oven to 180 C / Gas 4. Lightly grease a 20cm square tin.
  2. In a pan over medium heat, melt the butter, syrup and demerara sugar till runny. Mix in the oats and apricots making sure none are left uncoated by the syrup mixture.
  3.  Pour the mixture into the prepared baking tin and level with a spatula.
  4. Bake in the preheated oven until golden brown, about 25 to 30 minutes. Lift from the tin and allow to cool before serving.

Recipe

Tea – Roasted Butternut Squash Soup served with Bread

Ingredients

  • 2 tbsp. butter
  • 1 butternut squash
  • 2 tbsp. olive oil
  • 2 onions
  • 2 cups diced celery
  • 6-8 carrots
  • 1 ½ pints vegetable stock
  • 1 tsp cinnamon

 

  1. Heat oven to 375 degrees
  2. Melt butter in a and oven proof pan add squash
  3. When squash begins to turn brown place pan in oven and roast for 15 minutes
  4. Remove from oven and let it cool slightly
  5. Mash and set to one side
  6. In a pan cook onions, celery, carrot, and cinnamon until soft but not brown
  7. Add stock and bring to boil, simmer for several minutes
  8. Add butternut squash and stir until smooth
  9. Simmer gently for 10 minutes
  10. Puree soup with hand blender

Recipe

Tea – Red Pepper Dip with Pitta Fingers

Ingredients       

  • 2 Red peppers
  • 1 Onions
  • 2 cloves Garlic
  • Tablespoon Paprika
  • 1 tub Cream cheese
  • Pitta bread
  1. Pre-heat oven 180
  2. Chop the red peppers, onion and garlic into chunks and add to a roasting tin
  3. Add oil to prevent sticking and sprinkle with paprika
  4. Place in oven and roast for 20 minutes
  5. Once roasted leave to cool before blending
  6. Add cream cheese and mix well
  7. Serve with toasted pitta fingers
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Stainbeck ur Church, Stainbeck Road, Meanwood, Leeds, LS7 2PP

D & D Childcare Services Ltd  ( 7742196 )

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