About

My platform to share my joys, experiences and lots of nepali and newari recipes. I hope you will love it and enjoy reading it as much I love sharing it.

I’m a food enthusiast and I love nepali and newari cuisine. I love cooking for family and friends and when they rave about my cooking, that’s my ultimate high. I’m like Monica from Friends (oh that’s my other passion).

I want to write a cookbook that includes all the beautiful Nepali cuisines but all my recipe will include a memory of joy that it brought to me. I want to give a brief background of the culture of the cuisine.

So this is my platform to live my dream.

I hope you will enjoy reading it as much as I love writing and sharing it.

Love from Oz

MrsGrg

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4 responses to “About

  1. @geoffs_kitchen

    Hi Mrsgrg,

    Apologies for the delay in getting these recipes to you, had a busy afternoon yesterday with visitors and play dates!!

    So, as per request, recipes are as follows:

    GLUTEN FREE FETTUCCINE
    Ingredients:
    * 200 gram All Purpose Gluten Free Flour (I used Orgran)
    * 2 Eggs

    Method:
    Sift the flour and make a well in the centre. Add the lightly beaten eggs to the flour and gradually bring the flour and egg mixture together. Knead mixture on a lightly floured surface until smooth and elastic. You may need to add small amounts of water during this part of the process to get the flour to bind, I recommend lightly wetting your hands for this as it makes the quantity of water added easier to manage. Once the mixture is smooth and elastic, wrap with cling wrap and let rest for 20 minutes. Roll dough out either with pin or pasta machine to desired thickness then cut into Fettuccine. Hang the pasta for 30 minutes to dry, then store in an airtight container in the fridge until use, up to 5 days.

    If you haven’t made pasta before let me know and I will give you a few tips on the rolling stage.

    Be aware the Gluten Free Pasta can be very brittle, so handle with care. Also, I found with only using 2 eggs I needed to add a significant amount of water to get the dough to bind, so I would recommend either adding an extra egg or an extra egg yoke to assist with this.

    FETTUCCINE & WHITE SAUCE W MUSHROOMS, PEAS & BASIL
    Ingredients:
    * 1 quantity of Fresh Pasta (as above)
    * 50 grams Butter
    * 80 grams Parmesan Cheese finely grated (or a mixture of Parmesan & Pecorino)
    * 4 tablespoons Double Cream
    * 250 grams Mushrooms stalks removed and sliced thickly (Button, Swiss Brown and Shitake)
    * 1 cup Peas (fresh or frozen)
    * 1 handful fresh Basil, finely chopped
    * Salt & Pepper to taste

    Method:
    Bring salted water to a rolling boil in a large pot in preparation for the pasta. Melt butter over a low heat in a small saucepan & add half the cheese, stirring constantly to combine & season with salt and pepper to taste. Add the mushrooms and peas to the butter mixture, stir to combine, increase the heat to med-low & cover with lid. Add the fettuccine to boiling salted water and cook for 2-3 minutes or until al dente (please be aware GF pasta cooks more quickly than normal pasta & if overcooked will breakdown in an epic fashion). Drain pasta & place back in the pot over a medium heat. Stir through cream & remaining cheese, add the mushroom & pea mixture & stir through the basil. Serve immediately & garnish with fresh basil leaves.

    I hope you enjoy, let me know if you need and clarification on the above.

    @geoffs_kitchen

  2. This is so awesome! You know I am a german woman and my boyfriend is Nepali, we were together in Nepal and I fell in love with your kitchen, but it is so difficult to find good recipies!! So thank you, your blog made my day!
    Hugs ♥

    • Aww it’s so good to hear that my blog helped you out with Nepali food. I feel so blessed to receive these positive feedback a for doing what I love to do. If you need help with any other recipe for Nepalese cuisine, you can always ask..will be glad to help…thank you for such a lovely comment 🙏🙏..it’s made my day too 😀

  3. Happy Anniversary to your Jhol Momo soup recipe. It must be January 26 already in Oz but I am making it for dinner here tonight. I have made this soup several times and it’s a real hit. I have not been to Nepal yet, but have traveled amongst the Tibetan settlements in India. Had plenty of momos and mothuk. I think I like this Nepali preparation better. No to figure out how to make momos from scratch! Cheers!

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