A vegan cookbook

Spoon
T H E C O O K B O O K
Me
B Y M U E N I M W A N G E

Note from mueni
M U E N I M W A N G E
Mm
A small-format cookbook authored by
Nairobi’s top culinary talents. Each
edition is a collectible, single-subject
booklet packed with recipes that
offer ingenious new ways to cook
your favourite ingredients.
POWERED BY

W E ' R E J A M M I N '
There are dozens of types of fruit jams out there, there are
however some classic jams that will forever feature in our
pantries.... here are some of the our favourite ones
ORANGE MARMALADE
Why is it called marmalade and not jam?
In fact, originally it was made in Portugal from a bitter
green fruit called quince. The quince was cooked with
honey to make a sweet pink paste, slices of which were
served as desserts. The Portuguese word for quince was
'marmelo' and the sweet preserve was called 'marmelada'.
Delightful warming orange marmalade spread is always a
classic for a slice of toast.
APRICOT JAM
Apricot jam aka "summer in a jar" is an all time favourite in
our kitchen. This is one that you'll eat straight out of the jar
In Latin, apricot means “precious,” a label earned because it
ripens earlier than other summer fruits. Apricots originally
came from China. Apricot jam makes a great addition to your
home's landscape for both aesthetic and culinary reasons.
SPICED PLUM JAM
Plum jam is a fairly common concept to the jam world,
there are however loads of easy ways to give this jam a
flavour spin. Depending on the spice, plum jam can jazz up
some baked goods, create a sweet marinade or salad
dressing. With a little creativity, the possibilities are endless.

ON OUR TABLE
T H I S M O N T H S F E A T U R E I S A N A L L S T A R N U T B U T T E R T H A T S
H E A L T H Y A N D A L L R O U N D D E L I C I O U S , C H E C K I T O U T !

W E S C R E A M
O R I C E C R E A M
8 e a s y w a y s t o m a k e i c e c r e a m m o r e i n t e r e s t i n g
F
R U M A N D R A I S I N I C E C R E A M
T h i s i s f o r a d u l t s o n l y . S o a k a c o u p l e o f h a n d f u l l s o f
r a i s i n s i n s o m e r u m o v e r n i g h t t h e n a d d t h e r a i s i n s a n d
t h e r e m a i n i n g r u m i n t o y o u r v a n i l l a i c e c r e a m a n d m i x
u n t i l t h e i c e c r e a m t u r n s a l i g h t b r o w n c o l o u r ( a d d a
l i t t l e m o r e r u m i f n e e d e d ) . W e r e c o m m e n d n o t d r i v i n g
a f t e r t h i s o n e .

Everybody loves to eat ice cream in the hot weather, but
have you ever wondered how you could make plain old ice
cream more interesting? I am going to share with you 8
quick and easy ways to do just that. Providing you have
the ingredients at hand, none of these ideas should take
Complied by Chef Susan Silot
The Serena Hotels
more than a few minutes to prepare.
STRAWBERRY, COCONUT
ICE CREAM
Something I like to make which is
really easy and the kids love, chop
up some fresh strawberries and
place in a mixer with some vanilla
ice cream and then add a bag of
coconut flakes. Mix for a few
seconds but don't overdo it.
APRICOT ICE CREAM
Take a few dried apricots and chop into
tiny pieces and mix into your favourite
vanilla ice cream along with some
apricot jam. This is really good when
your sat outside on hot, sunny days.
PEANUT BUTTER JELLY
ICE CREAM
Take some vanilla ice cream and add a
few spoonfulls of peanut butter and a
few spoonfulls of your favourite jelly,
mix gently to combine, but not too much

Nuts About Ice Cream - One of the
easiest ways to spice up your ice cream
is to buy a bag of your favourite nuts or
a bag of mixed nuts if you prefer. Put a
little hole in the bag (but not big
enough for the nuts to come out) and
compress until all the air is removed,
then take something hard and smash
the nuts up in the bag. Simply sprinkle
the broken nuts onto your ice cream
and mix them in.
Marshmallow, Chocolate and Honey
Ice Cream - Take a bag of mini
marshmallows and slowly mix them
into some vanilla ice cream along with a
crushed up bar of chocolate and a few
drizzles of honey.
Banana Splits - This is probably one of
the easiest things to make but some
people never do. Slice a peeled
banana in half (lengthways) and place
in a dish. Add a few scoops of your
favourite ice cream (vanilla is
probably my favourite). Squirt a little
chocolate around the banana and ice
cream then sprinkle a few broken nuts
and drizzle a little strawberry jam or
honey over the top to finish it off.
Fresh Mint Ice Cream - Take about 6
or 7 sprigs of mint and chop very
finely or use a blender (saves time)
then mix into your vanilla ice cream. I
like to place this back into the freezer
for 30 minutes or so to allow the mint
flavour to penetrate the ice cream.

SUNDAY
Honey's
ANNUAL FASHION AND BRUNCH EVENT
Oh
OUR
ENJOY
OF THE
SHOWCASE
AFRICAN
LATEST
WHILE
FASHION
ALL THE
ENJOYING
BRUNCH
DELICIOUS
FROM
TREATS
CHEFS IN
LOCAL
its time to slow down & dress up
BRUNCH
NAIROBI
kshs.1500
ENTRY
SUNDAY 2ND APRIL 2017 AT THE ALCHEMIST FROM 11AM

PEACH GLAZED PORK
CHOPS
I N S T R U C T I O N S
I N G R E D I E N T S
In a skillet over
Continue to whisk and
medium high heat
4-6 boneless pork
let it cool for 1-2
loin chops (about
melt the butter and
minutes
whisk occasionally
1.5 pounds)
Whisk in preserves
until it starts to
until smooth (May be a
6 tablespoons
bubble and foam
little chunky with fruit
butter
Continue whisking
from preserves)
¾ cup peach jam
until it just starts to
Place chops in pot and
(no sugar added)
develop little brown
pour sauce over them
flecks, add
½ teaspoon thyme
Cover and cook on low
½ teaspoon salt
seasonings and then
for 6-7 hours or high for
3-4 hours
remove from heat

BETTER
SpoonMe
Jam Pastries
MORNINGS
April edition
2017 COLLECTION