This year we started to teach both our kids how to make meals from real food from scratch as part of their homeschooling. A funny thing has started to happen with our 10 yo Indrani. The more she learns to cook, the more she wants to keep learning new dishes. Earlier this week, I posted a picture on our Facebook Page of Indrani chopping onions as part of her home economics class. She was making home made baked beans to be served in lettuce cups for dinner. Some of the community expressed and interest at seeing one of our Home Economics Classes in action. I didn’t have to wait for long because the following day, Indrani asked if she could make herself something special for breakfast – like French Toast. So here it is, warts and all – Indrani’s Home Economics Class – Jude Blereau’s French Toast. The whole video goes for 25 minutes, so grab yourself a cuppa and enjoy.
I’d love to say a huge thank you to Jude Blereau who very generously allowed us to share this video featuring her French Toast recipe. It’s from her new cookbook – Jude Blureau – Wholefoods From The Ground Up. I purchased this one recently in Perth and it’s divine. It’s so much more than recipes with beautiful pictures – it contains so much knowledge about cooking with wholefoods. For space reasons, I couldn’t bring many of my cookbooks with me on the bus, but I when I saw this book I just had to buy it. I found space for it:-))
The Lessons From This Class
- Self Achievement – what it’s like to actually prepare a meal from scratch and then enjoy eating it
- Reinforcement of why breakfast is so important
- Improvising – how to choose substitute ingredients from your pantry
- Maths Research – converting tablespoon measurement to grams or ml
- Maths – working out what would need to happen to make more serves
- How to measure sticky ingredients without using your finger to get it out
- Improved self work – feels good for cooking and giving me (mum) time off from cooking
- Dexterity – using egg slide for moist and cooked ingredients
- Reading a recipe and following instructions
- Reinforcement about how sourdough is better for our digestive system than other breads
- Understanding about reuse of scraps and making of broth
- Stability of butter when cooking
- Care of kitchen benches – remembering to use cork mats to put pan on rather than straight onto the bench
- Pride – sharing the cook book she’s been creating with hand drawn pictures
- Realisation home made food tastes better than store bought food
You may also like to read:
Why Home Economics With Your Kids Is Important – in this blog I write about what home economics really is, because it’s more than just cooking and what you and your kids get out of teaching them home economics.
