On the vegetarian lunch menu for Week 7
Monday Pizza Tuesday Tomato and basil penne pasta Wednesday Salad rolls Thursday Roasted garlic and rosemary potatoes Friday Vegetable muffins
On the vegetarian menu for Week 6
Monday Macaroni cheese Tuesday Puff pastry slice Wednesday Roast vegetable toasted wraps Thursday Shepherd’s pie Friday Sweetcorn pancakes
On the vegetarian lunch menu for Week 5
Monday Salad rolls Tuesday Potato and corn muffins Wednesday Closed for Lower 1st Shakespeare filming Thursday Moroccan style curry with rice pilaf Friday Toasted bean burritos
On the vegetarian lunch menu in Week 4
Monday Potato gnocchi with tomato and basil cream sauce Tuesday Bean tacos with salsa, Guacamole and sour cream Wednesday Sausage rolls Thursday Cheese and broccoli mornay bake Friday Vegetable quiche Glen Galloway Chef
Corn Muffin recipe
Ingredients 300ml double cream 4eggs 200g flour 600g kifler potatoes (needs to be kifler) 1 tin sweet corn Bunch chives 50ml olive oil 100g grated cheese 100g butter/margarine (ideally butter) Salt and pepper to taste Method Cook off potatoes skin on then mash till smooth Boil cream, butter and sweetcorn together in a pot. […]
On the vegetarian lunch menu in Week 9
Monday Vegetarian bolognaise Tuesday Salad rolls Wednesday bean nachos with sour cream, guacamole and salsa Thursday Smokey roast potatoes with sweet chili and sour cream Friday Cheese and spinach puff pastry triangles
Cheese and zucchini muffins
Makes 10 Ingredients 225g self-rising flour 100g grated zucchini Pinch of salt Pinch pepper 175ml milk 1 egg beaten 2 small or 1 large grated carrots 100g crumbled feta 55ml olive oil Method Pre heat oven to 200 C Grease 10 muffin moulds Mix flour, carrot, zucchini salt and pepper in a bowl In […]
On the vegetarian menu for Week 7
Monday: Pasta with nut free pesto cream sauce Tuesday: Bean tacos with sour cream, guacamole and salsa Wednesday: Minestrone Thursday: Vegetable burgers Friday: Sweetcorn muffins Glen Galloway Chef
Very mild chickpea and pumpkin Thai style curry
Ingredients 500g pumpkin diced 1 tin chickpeas 2 brown onions (diced) 4 tbs curry paste (see recipe) 2 tins coconut cream 1 bunch fresh coriander chopped 1 bunch Thai basil 1 bulb of ginger grated 3 cloves of garlic grated generous dash of sweet chili sauce, to taste. Salt and pepper Jasmin rice Method Roast […]
Yellow Curry Paste and Moroccan Curry Paste for kids
This mild yellow curry paste is used for our chickpea and pumpkin curry and our Thai style curries. It can easily be made hotter by adding chili or a larger quantity of paste. In the school kitchen we make a huge batch of the paste and add it to chickpeas and lentils and in […]