Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!
Get ‘My Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.
With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.
Who is this book for?
Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.
This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.
This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.
This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without the internet!
What is inside this 77 page book:
- 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
- 2 Menus
- Tips on How to Have a Successful Meal Gathering
- A Weekly Meal Plan Template
Go grab yourself a copy and start cooking!
You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.
What you will need:
1 C. Flour, sifted
1 C. Mango puree
1 C. Milk
1 Tbsp. Sugar
2 Tbsp. Margarine, melted
1/2 Tsp. Nutmeg
1/2 Tsp. Vanilla
Oil for frying
I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.
- Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
- Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
- Use a 1/3 cup to scoop up the batter and pour it in the pan.
- Let the crepe fry till the edges turn golden brown.
- Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
- Remove from fire.
- Repeat process till all batter is used up.
- Refrigerate the crepes till completely cool. Makes 8-9 crepes.
- To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.
PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.
Happy New month. I am yet to get to terms with how fast this year is going. But then I realize, this happens every year. Oh well! How is June treating you so far? The rain has stopped and now the sun shines in its full glory. I am not complaining at all because I know that May-July are mango months. Yes the mangoes are all ready for harvesting. That is if you haven’t already gotten your fill of the raw ones and possibly made this jam. Last week, we got invited by a dear friend, who has a mango farm(!!), to harvest mangoes. I have been eating mangoes non stop for over a week now! My kitchen has been filled with epic mango experiments. Half of which failed miserably (the life of a recipe developer I tell you!). And in the next few weeks, you will be seeing a lot of mango content here! I have made mango jam, sorbet, juice, muffins, basically mango everything! If you have some suggestions on what you would like me to make with the mangoes, leave a comment below.
Now, lets us talk about this iced tea. First of all, it is made with jam. Mango jam. I found myself jamming a pan full of mangoes and aside from eating it with bread, I thought it would make a great addition to iced tea. Secondly, the base is lemon grass tea. Unconventional I know but that is what this blog is about. The iced tea is fragrant from the mango jam which has a hint of cloves and the lemongrass tea which is obtained from boiling lemongrass leaves. It is quite easy to put together as long as you have jam and lemongrass near, you are sorted this summer! I always have a pitcher in the fridge so that any time I need to cool down, I just pour myself some.
What you will need:
2 Tbsp. Mango Jam
5 C. Lemongrass tea
Juice of 1 lemon
1 C. Mango, thinly sliced
- This is assuming that you have a lot of mangoes. The jam was made with a pan full of mango puree (which is about 3 liters!) to which I added 3 cups of sugar and a teaspoon of whole cloves and let it boil then simmer till it reduced up to almost 1/4th the original puree. Your jam should change from a bright yellow to a deep mustard yellow.
- I made the mango jam with local ( non GMO) mangoes. These mangoes have a lot of fiber in them. The sieving process helps eliminate all those stringy fibers so that you can have a smooth iced tea.
- If you notice, I have not included any sugar. This is because the jam is very sweet and will sweeten the 5 cups of the lemongrass tea. But if you would like to add more sugar, you are free to do so.
- To make the lemongrass iced tea, you will need a handful of lemongrass (thoroughly washed) and 4-5 cups water. Pour the water in a clean pan. Add in the lemongrass and bring to a boil. Once the teas has come to a boil, remove from fire and set aside to cool.
- Once the tea has completely cooled down, using a sieve, sieve two tablespoons of the mango jam into the lemongrass tea. Stir well. Chill the tea till its time to serve.
- When its time to serve, fill your glasses with ice. Add mango slices and pour the iced tea. Squeeze in some lemon juice and finish off with mint as garnish.