Week One
Monday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch,
Hot Beef Rolls with Gravy Slice the rolls down the centre, enough for one each and half a roll each for the pēpi. Heat the beef until just warm and place one slice or half a slice for small roll into each roll. Cook the gravy as per instructions on the pack and pour gravey over the meat and serve.
Instant pudding. Make up the powdered milk as per the instructions on the pack and then make instant pudding as per the instructions on the pack. Serve ¼ C in a glass per child.
Tuesday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch,
Spaghetti on Toast Heat spaghetti until hot, cook toast 1-2 pieces each child and spread with catering spred (Margarine) Cut toast into slices. Serve ¼-1/2 C spaghetti per child alongside 1-2 pieces of toast
Koko Lasia
2 C Rice
6 C water
1 can coconut milk
1-2 C sugar to taste
3Tbs cocoa
Pour rice into a large pot and half fill with water. Bring to the boil.
Stir in coconut milk and add sugar.
Mix cocoa into a little water to make a paste then add to the pot making sure cocoa is fully mixed into the pot.
Return to the boil.
Cocoa Rice should resemble a thick soup.
Wednesday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch,
Chicken Casserole and Rice
1 chicken drumstick per child 1 onion finely chopped
1-2 tsp crushed garlic 2 chopped spinach balls
1-2C mixed veges 1 C crushed tomatoes
¼ C tomato sauce ½-1/2 C gravy mix.
Place all ingredients into a casserole dish and cover with water. Mix gently and cook in the oven at 180° until the chicken juices run clear.
Place 3 C rice into a pot and cover with water, cook until tender. Serve chicken drumbstick and sauce ontop of ¼ C rice.
Fruit Smoothie
Thursday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch
Sandwiches, Luncheon, lettuce and marmite and a selection of spreads.
Custard and Rachelles Steamed plum pudding
Recipie to be advised.
or golden syrup steamed pudding. Butter, golden syrup, eggs, brown sugar, white sugar, baking powder, flour, milk, baking soda.
Custard to be made as per instruction on the pack using powdered milk. Serve poured over steamed pudding.
Monday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch,
Hot Beef Rolls with Gravy Slice the rolls down the centre, enough for one each and half a roll each for the pēpi. Heat the beef until just warm and place one slice or half a slice for small roll into each roll. Cook the gravy as per instructions on the pack and pour gravey over the meat and serve.
Instant pudding. Make up the powdered milk as per the instructions on the pack and then make instant pudding as per the instructions on the pack. Serve ¼ C in a glass per child.
Tuesday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch,
Spaghetti on Toast Heat spaghetti until hot, cook toast 1-2 pieces each child and spread with catering spred (Margarine) Cut toast into slices. Serve ¼-1/2 C spaghetti per child alongside 1-2 pieces of toast
Koko Lasia
2 C Rice
6 C water
1 can coconut milk
1-2 C sugar to taste
3Tbs cocoa
Pour rice into a large pot and half fill with water. Bring to the boil.
Stir in coconut milk and add sugar.
Mix cocoa into a little water to make a paste then add to the pot making sure cocoa is fully mixed into the pot.
Return to the boil.
Cocoa Rice should resemble a thick soup.
Wednesday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch,
Chicken Casserole and Rice
1 chicken drumstick per child 1 onion finely chopped
1-2 tsp crushed garlic 2 chopped spinach balls
1-2C mixed veges 1 C crushed tomatoes
¼ C tomato sauce ½-1/2 C gravy mix.
Place all ingredients into a casserole dish and cover with water. Mix gently and cook in the oven at 180° until the chicken juices run clear.
Place 3 C rice into a pot and cover with water, cook until tender. Serve chicken drumbstick and sauce ontop of ¼ C rice.
Fruit Smoothie
Thursday
Morning tea,
5 C Porridge covered and soaked in boiling water until soft. Top up with water as needed and cook.
Serve as required 1/4 c with fresh milk and a little brown sugar.
3 Fruit selection, allowing the children to choose two pieces. Cut up as requested at the table.
Fresh water in jugs on the table alongside glasses.
Lunch
Sandwiches, Luncheon, lettuce and marmite and a selection of spreads.
Custard and Rachelles Steamed plum pudding
Recipie to be advised.
or golden syrup steamed pudding. Butter, golden syrup, eggs, brown sugar, white sugar, baking powder, flour, milk, baking soda.
Custard to be made as per instruction on the pack using powdered milk. Serve poured over steamed pudding.
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