Parents often ask us for recipes and contribute ideas to the menu.
Our chefs are skilled at hiding beans and lentils in our sauces and prunes in our chocolate crunchy cake!
We protect young teeth by serving bread or cheese after fruit snacks to reduce mouth acid and always offer a protein with fruit to manage ‘sugar highs and lows’ that can affect behaviour.
Nut Free Pesto
For pasta or dipping crudités/ breadsticks at snack time.
Basil leaves fresh
Extra Virgin Olive Oil
Garlic cloves peeled.
Put the basil and garlic to taste into a small liquidiser and add oil until it becomes creamy.
Add cheese if you wish.
Meat Balls in Italian 3 Bean Sauce
Minced beef and or pork
Tin of mixed 3 beans
1 teaspoon of sugar
For the meatballs:
Sweat half the onions slowly for a few minutes until clear.
Mix the minces with herbs onion and egg well.
Taking walnut sized portions, roll into balls and place on a tray, bake until crispy on the edges.
For the Italian sauce:
Sweat onions, celery, carrots and garlic until tender. Add the fresh tomatoes, passata, sugar and 3 bean mix. Blend lightly with a hand mixer and pour over browned meatballs. Cook for 50 minutes in a moderate oven.
Vegetarian or Chicken Curry
White sauce made with 2 tins of coconut milk, cows/soya milk and 1 teaspoon of Korma paste, knob of butter, season to taste.
Vegetables of your choice we normally use onion, aubergine, baby corn, sugar snap peas, carrots, peppers and courgettes.
Sauté the chicken until golden brown. Add the vegetables and sauté until nutty. Lightly blend
For the Sauce:
Melt the butter in a pan and add the flour cooking for 2 minutes. Start adding the milk slowly making sure you break up all the lumps. Add the coconut sauce and stir until the sauce thickens.
Add Korma paste and mix well.
Pour the sauce over the chicken and vegetables and cook for 85 minutes in a moderate oven. If chicken not added cook for 45 minutes.
Serve with brown rice and naan bread.