Looking for menu planning inspiration? In this article, we’ll look at an extensive list of Peuterspeelzaal/Kleuterschool menu ideas for Herfst (Autumn).
Want help planning out your menus? We’ve created a Peuterspeelzaal/Kleuterschool menu planner that you can use to store meal ideas, take notes and plan your term meals.
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In the busy rooms of preschools, beyond the pastel-colored walls and amidst the laughter and playful chatters, there lies an aspect often overlooked, yet paramount to a child’s holistic development: meal planning. At this tender age, children are not just absorbing experiences, numbers and alphabets; they are forming habits, preferences, and relationships with food that will significantly impact their lifelong health and well-being. In these formative years, the significance of intentional, nutritious, and diverse meal planning cannot be overstated. By prioritizing this essential element, educators and caregivers are not merely feeding young bodies, but also nourishing young minds, fortifying their future and setting them on a path of wellness, discovery, and a positive relationship with food. Let’s look at some examples of healthy, cost-effective meals, using local seasonal ingredients, that you can put on the menu for children during Herfst (Autumn) in your Peuterspeelzaal/Kleuterschool kitchen in the Netherlands.
1. Pompoensoep (Pumpkin Soup): A warm and creamy soup made with locally grown pumpkins, carrots, onions, and a hint of nutmeg. Served with whole wheat bread for a nutritious and comforting meal.
2. Appelpannenkoeken (Apple Pancakes): Fluffy pancakes made with grated apples and whole wheat flour, served with a drizzle of honey or a sprinkle of cinnamon. A delicious and nutritious breakfast option.
3. Wortelstamppot (Carrot Mash): A traditional Dutch dish made with mashed potatoes and carrots, seasoned with a touch of butter and nutmeg. Served with lean chicken or turkey sausages for a balanced and satisfying meal.
4. Bietensalade (Beetroot Salad): A vibrant salad made with roasted beets, mixed greens, goat cheese, and a light vinaigrette dressing. Packed with vitamins and minerals, this salad is a great way to introduce children to different flavors and textures.
5. Groentespiesjes (Vegetable Skewers): Colorful skewers loaded with seasonal vegetables like cherry tomatoes, bell peppers, zucchini, and mushrooms. Grilled or roasted to perfection, these skewers make a fun and nutritious finger food option.
6. Aardappelgratin (Potato Gratin): Layers of thinly sliced potatoes, low-fat cheese, and a touch of cream baked until golden and bubbly. This comforting dish can be served as a main course or a side dish alongside roasted chicken or fish.
7. Perencompote (Pear Compote): A sweet and tangy compote made with locally grown pears, cinnamon, and a touch of honey. Served as a topping for yogurt or as a side dish, this compote is a great way to incorporate seasonal fruits into children’s meals.
8. Boerenkoolstamppot (Kale Mash): A classic Dutch dish made with mashed potatoes and kale, seasoned with a touch of butter and served with lean beef or chicken meatballs. Rich in vitamins and fiber, this meal provides a healthy dose of nutrients.
9. Courgettesoep (Zucchini Soup): A light and creamy soup made with fresh zucchini, onions, garlic, and vegetable broth. Served with whole grain bread, this soup is a great way to introduce children to new vegetables.
10. Appelmoes (Applesauce): Homemade applesauce made with locally grown apples, a hint of cinnamon, and a touch of lemon juice. Served as a side dish or a topping for pancakes or yogurt, this applesauce is a healthy and delicious treat.
11. Spruitjes met Spekjes (Brussels Sprouts with Bacon): Brussels sprouts sautéed with crispy bacon, garlic, and a touch of olive oil. This dish offers a balance of flavors and textures, making it a great way to introduce children to Brussels sprouts.
12. Havermoutpap (Oatmeal Porridge): A warm and hearty breakfast option made with rolled oats, milk, and a variety of toppings such as fresh berries, nuts, and a drizzle of honey. This nutritious meal provides sustained energy for the day.
13. Rodekoolstamppot (Red Cabbage Mash): Mashed potatoes mixed with cooked red cabbage, apples, and a touch of vinegar. Served with lean pork chops or roasted chicken, this dish is a colorful and nutritious option.
14. Tomatensoep (Tomato Soup): A comforting soup made with ripe tomatoes, onions, garlic, and a touch of basil. Served with whole grain bread or a side of grilled cheese, this soup is a kid-friendly favorite.
15. Perentaart (Pear Tart): A delicious dessert made with a whole wheat crust, sliced pears, and a sprinkle of cinnamon. This seasonal treat can be enjoyed as a special occasion dessert or a healthier alternative to traditional pastries.
These meal ideas incorporate locally available ingredients during the autumn season in the Netherlands, providing a variety of flavors, textures, and nutrients to meet the dietary needs of 3-5 year-old children at kindergarten
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Netherlands |
|---|---|
| Diet | Regular |
