A vegan cookbook

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Note from mueni M U E N I M W A N G E Mm A small-format <strong>cookbook</strong> 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.
Page 1: Spoon T H E C O O K B O O K Me B Y
Page 5 and 6: W E S C R E A M O R I C E C R E A M
Page 7 and 8: Nuts About Ice Cream - One of the e
Page 9 and 10: PEACH GLAZED PORK CHOPS I N S T R U

A vegan cookbook

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