Each week Ellie (aged 4), Verity (aged 2) and I cook live on my Play with Food Facebook Page at 5pm on Tuesdays. Here is this week’s recording of us making Asparagus Souffle Omelette. I think I have a love hate relationship of cooking with the girls. I love what it means for their appreciation of food and all the educational aspects. I hate the mess and that my internet connection lets me down each week. This week Verity stole the show – especially towards the end. “See you later Alligator” is by far one of the cutest and most heard sayings out of her mouth.
If you missed last week, we went to Peru for Lomo Saltado. You can access the recipe and a recording of our cooking show here.
This week we are celebrating one of Germany’s favourite vegetables – Asparagus! Did you know that Germany even has it’s own festival dedicated to Asparagus in June each year. Germans pride themselves on getting the freshest asparagus to the markets as quickly as possible. Their saying is “Morgens gestochen und mittags verzehrt” picked in the morning and eaten at lunch. The Barvarian region is very popular for Asparagus. The Barvarian region is also very popular for the Neuschwanstein Castle. Again this week we are participating in the #teachthemtheworldchallenge and jetting off (in our living room) to check out this amazing site. Here is the Vlog by Bailee from The World and Kids:
We are actually cooking this for a late afternoon tea this week. So, we are going to serve this up immediately and have our family meal later on Tuesday night closer to 7pm this week. Having a planned afternoon tea 2 hours before we eat as a family is a strategy that I strongly recommend. For us, it helps us avoid witching hour tantrums, fills in the nutritional gap and we get more meaningful activities done in the afternoon (especially in Spring/Summer and we have more light available for outdoor activities). I have a range of detailed information about helping fussy kid behaviours by planning afternoon tea and recipes in my eBook, Afternoon Tea: the Next Most Important Meal of the Day.
- 6 eggs, separated
- ⅓ cup pouring cream
- Oil for the pan
- 5 spears of asparagus, peeled with a vegetable peeler
- 2 tbsp parmesan cheese, finely grated
- Whisk egg yolks and cream together in a large bowl.
- In another clean bowl, whisk the egg whites to form stiff peaks.
- Carefully fold the egg whites into the yolk mixture.
- Heat oil in an 18cm pan, add ½ of the asparagus and then top with egg mixture.
- Cook for 3 minutes until it has puffed up and becomes golden.
- Sprinkle with 1 tablespoon of parmesan, fold in half and serve onto a plate.
- Repeat with remaining asparagus, egg mixture and parmesan to make a second omelette
We’d love to hear your suggestions about what to cook next as we continue travelling the globe with the #teachthemtheworld challenge.