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Nursery Recipes


Values & Aims

We value, respect and take pride in our nursery, its facilities and grounds.

Through continuous training and evaluation of the service we provide, we will endeavour to meet the constantly changing needs of the children and parents in a professional and sensitive manner.


We aim to always:

  • Provide a safe, stimulating, caring and nurturing environment, enabling all children in our care to reach their full potential.
  • Offer a wide ranging curriculum linked to the Early Years Foundation Stage (EYFS).
  • Offer an “open door” policy enabling parents to form partnerships with their child’s keyPerson and all practitioners’, ensuring each child’s individual developmental needs are achieved.  We welcome suggestions and comments that will help us provide the best quality care for you and your child.
  • Ensure children, parents, guardians and carers are treated as individuals irrespective of religion, gender, cultural origin or ability.


Meet the needs of children with special or individual requirements enabling them to develop to their full potential.

Once you have made the decision to join us and have discussed with our Nursery Manager the availability we have for your child or children, you will be required to complete a registration form per child and we will discourse our settling in procedure with you and all neccessary terms and conditions, we welcome any questions or clarifications you might have.


Parents often ask us for recipes and contribute ideas to the menu. 

The Nursery Manager is 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


Mixed herbs



Fresh tomatoes


Grated carrot


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.

Brown Rice

Vegetables of your choice we normally use onion, aubergine, baby corn, sugar snap peas, carrots, peppers and courgettes.

Chicken optional


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.




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