Activity of the Month

Flower Printing

Empty Pop Bottle

Paint

Plate/Tray

Paper/Card of your choice

Instructions

Place some paint in a tray or on a plate.

Place the bottom of the empty pop bottle into the paint and press onto paper. These will create prints that resemble flowers. You can use the lid from the bottle to create a print of the centre of the flower.

Leave to dry

 

Menu of the Month

Fish Pasta with Mixed Vegetables

Ingredients

450g Tricoloured Pasta

225g White Fish Fillets

225g Smoked Haddock

Milk

Sauce and Topping:

1 Leek

175g Cheddar Cheese

25g Butter or Margarine

500ml Milk

50ml Single Cream

1 tsp Chopped Parsley

Method

Cook the pasta in boiling water, and then drain.

Make sure the fish has no bones or skin.

Clean and chop the leek ready for the sauce, and grate the cheese.

Poach the fish in a little milk (just cover the fish), for 10-15 minutes. Keep the milk once finished. Break the fish into pieces.

For the sauce:

Melt the butter or margarine in a large pan.

Add the leek and cook, stirring for 1 minute. Add the flour and cook, again stirring for 1 minute.

Gradually blend in the fishy milk and the rest of the milk (from the sauce ingredients), stirring constantly over a medium heat until the sauce boils and thickens. Reduce the heat and simmer for around 3 minutes.

Remove from the heat and stir in the grated Cheddar and cream.

Add the fish and simmer for 1 minute. Remove from the heat.

Combine the fish mixture with the pasta and put into a warmed dish.

Sprinkle with parsley and serve immediately with mixed vegetables.

 

Fruit Triffle

Ingredients

1 Can of Fruit Cocktail

1 Pack of Jelly

Milk

Custard Powder (Follow Instructions)

Sugar

Method

Open can of fruit and drain. Pour contents into a bowl.

Follow instructions on the jelly and pour over the fruit and cover. Place in the fridge for 4-6 hours.

When the jelly is set, make the custard.

Put the milk into a pan and heat up until simmering.

Mix the custard powder following the instructions.

Pour the custard over the jelly and return to the fridge to cool for around 1 hour.

Cover with whipped cream and serve.

 

 

 

 

 

 

Events and Activities which are happening from now until Easter 2019

Tuesday 5th February – Chinese New Year – Year of the Pig

We will be doing lots of Chinese crafts with the children. And Brenda will be creating some delicious Chinese Food.

 

Thursday 14th February – Valentines Day

Healthy Hearts, what we can do to keep them healthy.

 

Tuesday 5th March – Pancake Day

We will be having scrummy pancakes for our pudding.

 

Thursday 7th March – World Book Day

Please come to nursery dressed as a character from your favourite book and bring along your book to…….

A variety of activities will be happening during the day and re-enacting our favourite stories.

 

Thursday 7th March – Grandparents Day

If your child attends this day then we would like to invite all Grandparents to come and join in the fun at Nursery. We will be holding 2 sessions, one at 10-30am-11.30am and one at 2.30pm-3.30pm. Please let your child/rens key person know if you would like to join this event.

 

Friday 15th March – Red Nose Day

Please come to Nursery dressed in something RED………………..

A variety of activities will be happening throughout the day.

 

Wednesday 17th April – Easter Fun Day

A fun packed day filled with lots of Easter activities – including baking, creative, egg and spoon races, just to name a few.

Please get creative to, as we will be holding an Easter Bonnet Competition, with a prize to win in each age range/room

 

Thursday 18th April – Training Day

Nursery will be closed as all staff will be attending a Forest School Training Day.

 

DATE FOR YOUR DIARY

Sunday 19th May 2019 – Little Acorns 15th Birthday Day of Fun 10.00am-2.00pm

Please come along to our very popular fun day on the school field.

We will have a variety of activities for all age ranges and special visitors, BBQ, Cake stalls. This year we are raising money for Make a Wish.

Further information and more details closer to the time.

 

Many Thanks

Sarah and Staff