Hey All,

Have you been missing Food and Flags? Awww.I know, it has been very long since I have posted any recipes – but summer has treated me so well, I didn’t really have the time to look for new flags for the blog. However, one of the most famous cuisines is presenting itself in this post: the French!

I have just started my Erasmus exchange semester in Vienna, so, lucky for you, I meet many new great people who can introduce me to completely new tastes and new stories. Today’s Frenchie cooks didn’t come from the same city, so I kinda count today as two flags… Julie is from Burgundy, studies business as I do, and very happy to be in Vienna (quote: “I’m not going to tell you the name of my place because nobody knows it as it is very small. So, Vienna changes my life!’). She was also surprised to realize that so many people know Dijon because of the mustard – I bet you also couldn’t point at it on the map, just think of the delicious and spicy taste of the mustard. My other guest is Valentin, business student as well, coming from Strasbourg, but is originally from the romantic city of Paris – “capital of well being and good food”. Great people bringing yummi food to my kitchen: hachis parmentier.

All you need - minced meat, onion, garlic, flour, egg, parmesan, emmental, potato, oli, salt, pepper
All you need – minced meat, onion, garlic, flour, egg, tomato, parmesan cheese, emmental cheese, potato, butter, salt, pepper

As much as you missed my posts, I bet you missed chopping ingredients even more. So, start by doing that with two onions, garlic, and tomatoes. Important note: cut the liquid, seedy part of the tomatoes out, and chop the rest to tiny cubes. When done, fry the onion and garlic on butter. Then add the tomatoes, and a few minutes later the meat. Flavor it with salt and pepper, and let it fry for a while. In the meantime, separate an egg yolk from its white.

Oh, aaand you’ve gotta make mashed potatoes! We were super lazy and just used the pre-mix, shame on us – but if you have time and energy, make the proper one of course!

Now put a few spoons of flour on the top and mix it well. Just let it be for a while, and preheat your oven to 200 degrees. Cooking can be even nicer on a Sunday afternoon if you freshen yourself up with a cold glass of white wine – at least this was the French way of doing so today.

After your tasty mix is done, put it over into a bowl, drop the egg yolk on it as well as some parmesan. Afterwards you grab a frying pan – ours was way too big, so we found a rather creative solution of making the right fit, putting in a sub-pan made of aluminium foil… Anywaay, the meat goes from the bowl into the frying pan. You cover it with mashed potatoes, and a great layer of grated emmental. At the end, the oven takes over the work for 20 minutes. All done!

Hachis parmentier

This recipe was a first for all three of us. Even though the French are very famous for their kitchen, my cooks aren’t that practiced. Hopefully after today they will make more délicieux dishes like this one! All I can say for now is that this dish is very easy to make, and makes me wanna extend the French motto of Liberté, égalité, fraternité with the word arômes (or something alike).

The French

I promise not to disappear for so long again and really hope you’ll enjoy this meal in the company of the French around you – or in France! Bon appétit!

PS.: We also had the cutest sous-chef in the kitchen. Dog owners watch out, curious pets may try to steal your meat, or just slobber all over – too much food with good smell!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s