Healthy Recipes

Here at Ashbourne Day Nurseries we are proud to offer on-site chefs who take pride in their food creations and what they serve the children in their nurseries.

We provide a wide variety of diverse meals for our children using fresh and seasonal ingredients to ensure we give your child a healthy and balanced diet.

We regularly change our menus to allow our children to try a range of different dishes.

We love receiving feedback from our children, parents and staff about our menu offering as this assists us to create dishes that everyone enjoys.

 

Below we have listed the recipes and cooking instructions for some of our most popular dishes for you to try and make at home. Enjoy!

Courgette and Sultana Sponge

Makes 10-15 portions

  • 80g/3½oz margarine
  • 150g/6oz sugar
  • 2 eggs
  • 3 floz natural yoghurt
  • 200g/8oz self raising flour
  • 1 courgette grated
  • 200g sultanas
  1. Preheat oven to 180c, 350F, Gas 4
  2. Cream the margarine and sugar until pale and fluffy
  3. Beat the eggs and gradually add them to the creamed margarine and sugar
  4. Stir in the yoghurt
  5. Fold in the flour and sultanas
  6. Pour the mixture into a lined baking tray and bake until a knife comes out clean (approx. 1 hour)
  7. Leave to stand and cool

Fruit Flapjack

Makes 10 portions

  • 150g margarine
  • 150g light brown sugar
  • 10g Apricots diced
  • 10g Sultanas
  • 10g Cherries diced
  • 75g raisins
  • 2 tbsp lemon juice
  • 300g rolled oats
  1. Pre heat oven to 200C (400F)
  2. Melt the margarine in a large saucepan
  3. Add the sugar, heat and stir until bubbling
  4. Add the diced apricot, sultanas and cherries, stir and coat with caramel mixture, cooking for about 5 minutes
  5. Stir in the lemon juice, then the oats and raisins
  6. Line a shallow cake tin and spoon in the mixture
  7. Flatten and bake in the oven for approx. 20 minutes
  8. Allow to cool in the tin, then turn out onto a wire rack
  9. When cool cut into 10 portions
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Coconut Fish Stew

Makes 10 portions

  • 3 tablespoons lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons minced garlic
  • 1 teaspoon ground black pepper
  • 500g Pollack or salmon, cut into chunks
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 large peppers, sliced
  • 1 (400g) tin chopped tomatoes, drained
  • 300ml coconut milk
  • 1 bunch fresh coriander, chopped
  1. Stir together the lime juice, cumin, paprika, garlic and pepper
  2.  Add the fish and coat in the marinade
  3. Cover and refrigerate for at least 20 minutes
  4. Heat the olive oil in a large pot over medium-high heat
  5. Fry the onions in the oil for 1 to 2 minutes
  6. Reduce heat to medium
  7. Add the peppers, fish and chopped tomatoes to the pot
  8. Pour the coconut milk over the mixture
  9. Cover and simmer for 15 minutes, stirring occasionally
  10. Stir in the coriander and continue cooking until the fish is completely cooked through

Chicken and Potato Rarebit Bake

Makes 10 portions

  • 120g onion, peeled and chopped
  • 500g diced chicken
  • 1 tbsp vegetable oil
  • 200g frozen peas
  • 8 baking potatoes peeled, washed and chopped
  • 80g butter
  • 80g plain flour
  • 480ml semi skimmed milk
  • 100g grated hard cheese
  • 2 tbsp French mustard
  1. In a hot pan lightly fry the onion in oil, add the chicken and continue to cook until the chicken is coloured

  2. Tip the chicken and onion into an ovenproof dish and add the peas

  3. Melt the butter and add the flour, stirring to create a roux, add the milk gradually until a smooth sauce is made. Allow this to cook out for approx. 20 minutes

  4. Add the mustard to the sauce and pour over the chicken

  5. Boil the potatoes and mash. Add the hard cheese to the mash and then top the chicken mix with the mash

  6. Bake in a hot oven for approx. 20 minutes or until core temperature in achieved.

    For MILK FREE DIETS replace milk with soya milk and margarine with sunflower spread.

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Persian Lamb

Makes 10 portions

  • 500g diced lamb

  • 15gm dried apricots, roughly chopped

  • 1 onions, diced

  • 1 cloves garlic, crushed

  • 500g tinned chopped tomatoes

  • 4 tsp ground cinnamon

  • 4 tsp coriander

  • 4 tsp cumin

  • 1 tsp curry powder

  • 160ml oil

  • 100g plain flour

  • 40ml tomato puree

  • 400ml mango chutney

  • 800ml vegetable stock

  • ½ dessert apple, chopped

  1. Sauté the lamb in a small amount of the oil with 2 of the chopped onions, the cinnamon, coriander, cumin  and half of the dried apricots

  2. Cook until browned

  3. In a separate pot sauté the remainder of the onions, apricots, garlic and chopped apple in the oil until cooked

  4. Add the curry powder and cook out for 1 minute

  5. Add the flour to make a roux and make up the sauce with the vegetable stock, chopped tomatoes and all other ingredients keeping the sauce fairly thick

  6. Add the cooked lamb into the dish which should now resemble a curry and is quite sweet.