This Tuesday we made a traditional Nepalese soup called Thenthuk with handmade noodles over the open fire
We made a good team peeling and chopping the veg and mixing the dough for the noodles. We decided to make the noodles using a gluten free plain flour mix so that Fiona could join in with the tasting however the flour was a lot more crumbly than standard flour so rather than hand pulling the dough as the recipe suggests we rolled the dough into a large sausage shape and then thinly sliced individual rounds, placing them into the soup one at a time to prevent them sticking together!
We used our very own Grozone spinach fresh from the raised bed, next time we can use more of our crops including carrots, potatoes, garlic and tomatoes all of which we're growing.
We used our very own Grozone spinach fresh from the raised bed, next time we can use more of our crops including carrots, potatoes, garlic and tomatoes all of which we're growing.
Here's the finished result, we topped the soup with fresh coriander and chopped red chilli for those brave enough!
We got the recipe from a cookery course from Momo Cooking based at Claremont Farm on the Wirral.