Our Teacher, Natalie
Every Thursday a group of us get together and learn how to prepare French dishes. Our teacher is Natalie and she is from Provence, in the south of France. On Friday, we take French language lessons from Magali also from Provence. I really enjoy the good food, company and the opportunity to learn new things. The ladies in our group are from the US, Taiwan, Israel, Romania and Korea. Lori, Adi and I enjoyed Pilates class with Limor and are hoping she will start a weekly class. I have organized a book group and have 7 ladies that will participate. Activities like these really help make life better here in Sacheon. The opportunity to meet all these wonderful people from all over the world is the best part of this adventure.
I'm definitely better at cooking French than speaking French. All though, I'm not sure Natalie would agree! Adi had to save my mousse from being a disaster this Thursday. Here are some of the dishes we've learned to prepare and some photos of our group. I'll try and take pictures of us at Language class next week.
Aubergines a la Provencal
eggplants
1/2 kilo ground beef
Parmesan cheese
4 slices bacon
1 large onion
2 cans tomato sauce or 1 can paste
Allouette Sans tete
beef parsley
garlic 4 slices bacon
carrots mushrooms
olive oil tomato sauce
small onion 1 glass red wine
thread
Chocolate Mousse & Lemon
4 bars 72% dark chocolate
6 eggs
a little milk
1/2 carton fresh creme
lemon mousse
150 grams sugar
3 lemons, 2 limes
4 grams gelatin
3 lemons
Crepes
basic recipe can be used as a dessert with various toppings or can be filled with savory ingredients and sauce added for meal
750 grams flour 3 eggs
1 l fresh creme butter
oil
mushrooms, ham & cheese to fill crepe
Bechamel Sauce (the mother sauce of french cuisine)
80 gr. butter
80 gr. flour
1 l. milk
salt
Quiche Lorraine
I'm definitely better at cooking French than speaking French. All though, I'm not sure Natalie would agree! Adi had to save my mousse from being a disaster this Thursday. Here are some of the dishes we've learned to prepare and some photos of our group. I'll try and take pictures of us at Language class next week.
Aubergines a la Provencal
eggplants
1/2 kilo ground beef
Parmesan cheese
4 slices bacon
1 large onion
2 cans tomato sauce or 1 can paste
Allouette Sans tete
beef parsley
garlic 4 slices bacon
carrots mushrooms
olive oil tomato sauce
small onion 1 glass red wine
thread
Chocolate Mousse & Lemon
4 bars 72% dark chocolate
6 eggs
a little milk
1/2 carton fresh creme
lemon mousse
150 grams sugar
3 lemons, 2 limes
4 grams gelatin
3 lemons
Crepes
basic recipe can be used as a dessert with various toppings or can be filled with savory ingredients and sauce added for meal
750 grams flour 3 eggs
1 l fresh creme butter
oil
mushrooms, ham & cheese to fill crepe
Bechamel Sauce (the mother sauce of french cuisine)
80 gr. butter
80 gr. flour
1 l. milk
salt
Quiche Lorraine
200g flour 100g butter
1/2 glass water 1 pinch of salt
250 mg fresh cream 5 eggs
shredded cheese (to taste) ham (to taste)
french mushroom (to taste)
1/2 glass water 1 pinch of salt
250 mg fresh cream 5 eggs
shredded cheese (to taste) ham (to taste)
french mushroom (to taste)
1 comment:
We really need things like this in Okpo. I've noticed that the community here is more everyone for themselves instead of trying to bring people together. I do like it here but lately it is hard to adjust. My husband mentioned that my dose of culture shock has finally arrived now that things have slowed down.
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