Learning to Cook

I don't really remember much about learning to cook. What I remember is, at age 10, being told to go upstairs and put the sausages on and start the potatoes. By age 14 I was the Chief Cook and Bottle-Washer, as Mum was working full-time, and was pregnant/had a baby, who turned out to be intolerant of cows milk, and required soy milk. And not the nice, neat soy formula you can get now. My 24yo brother was on tinned, concentrated soy milk that stained everything it came in contact with, before, during and after consumption.
Anyway, I want all my children to know how to cook before they leave home, and to be good at it. I want them to be confident that they can cook healthy, tasty meals from whatever they have, and also to be able to plan weekly menus to look after themselves and their respective families. So Bethy is learning to cook.
These photos came from a recent foray into the kitchen.

Having peeled the potatoes (because they had green skins) she is now carefully cutting them into chunks for mashed potatoes.

Carefully adding them to the boiling water.

I bought 'rissoles' from the butcher - they were cheap, but not something i really like to buy regularly.

Mashing the potato. Bethy wanted Vege Mash, which is something I started years ago to get the children to eat their vegetables. Simply make your mashed potatoes (butter, milk, cheese - yum!) and then stir in your steamed mixed vegetables. Of course, this won't work if you have a fussy child that can't abide things touching other things. I understand it happens, but thankfully none of mine are like that.

Drain the rissoles on paper for a few minutes before serving.

And I didn't do a thing. Just gave directions when she asked.

Tonight she made Tuna Casserole while I was shopping. Which involved several phone calls ;) I made her wait until I got home before adding the milk to the roux, as hubby has absolutely no idea, and he was the responsible-parent-at-home. The onions were a little ... caramelised ... but that was ok. It just gave a little more flavour to the sauce. The eggs were perfect! Hard-boiled without being rubbery, and no green rings around the yolks. I had been very clear about the cooking of the eggs (wait till they come to the boil, boil 10 minutes, remove from the heat and immediately drain the hot water, cover with cool water, and replace the water when it got too hot) and she did them perfectly. I let her know, as I was cutting them, that they were, indeed, perfect.
Unfortunately, there were no left-overs. Sigh...