Skip to content
Each One Teach One

Posts from 2024

French Cooking : Bread-Tartiflette

Today, we celebrated France! I was really nervous about hosting my group. I’d thought long and hard about what to prepare to represent French cuisine. Minju had asked me during our first meetings if we could make bread. I agreed to her request, but I was still missing a main dish… I wanted something that would pair well with bread. It really surprised Minju and Yang in our initial conversations that bread isn’t a main dish for us, and that we don’t eat it every day. It’s simply an accompaniment, often enjoyed with juicy dishes or cheese.

Lunch at Tampere Market Hall

We wanted to meet one last time before the fall holidays, so what better occasion than on EMESE's birthday. This gathering wasn’t planned; we organized it at the last minute. The weather wasn’t really on our side, so we decided to go eat at a restaurant. We chose the Natsu restaurant in the market hall. It was a Japanese restaurant, which allowed us to try a new culture and talk about the differences with Korean culture.

Little Soukonvuori Nature Reserve Hike

Today, we met at the school to go for what was supposed to be a "short" walk. We started from the school and crossed the Soukonvuori Nature Reserve before reaching Niihama and the edge of a lake. In total, we walked 8.8 km, and we were very happy when we finally arrived at the bus stop! During this walk, we mainly discussed the differences between the education systems of our countries.

German cooking

Today we met at Emese's place to focus on German culture. We cooked two dishes: the first one was Austrian—Flädlesuppe, and the second one was German—Semmelknödel with mushroom cream sauce. It was also Emese's first time making these dishes; usually, her father prepares them. The same will happen to me! This experience really helps us gain autonomy and wisdom. We're no longer pampered and have to do everything ourselves, which I find enriching. The Knödel was my favorite dish. It involves cutting old bread into pieces, mixing it with onions, parsley, breadcrumbs, and milk. We then formed balls and cooked them for 20 minutes in salted water.

1. Introduction

09.09.24 First meeting at The Waffle Cafe 12.09.24 Meeting for preliminary plan at Espresso House

Korean cuisine

Today, we focused on Korean culture. Minju and Yang invited us to their place to celebrate Chuseok. It’s a holiday in Korea that celebrates the rice harvest (similar to Thanksgiving). It’s a big family gathering usually held at the grandmother's house. Minju and Yang had never cooked these dishes before. We made bibimbap, potato pancakes, buckwheat noodles, and tofu/zucchini pancakes. These cooking moments taught me patience! In France, dishes take time to cook, but it’s usually the cooking itself that takes long, so we can do other things while waiting. Here, we had to cut the carrots into tiny slices, which took us a lot of time.