Mildred's Vegetarian Recipes

Best Burgers In London

2012-03-05T13:14:00.000Z

Our burgers hear at Mildreds continue to be the best Veggie burgers in London. We were recently paid a visit from Ten Lifestyle as they were writing an article about the best burgers in London, we were more than happy to be included in their top 5.

Text below taken from Ten Lifestyle, to read the full article go to tenlifestyle-best burgers

Mildreds

45 Lexington Street, London W1F 9AN

At this cosy and busy vegetarian restaurant in Soho, you might expect dishes such as the organic energising detox salad, but not hearty burgers and fries. The chef makes a daily special with whatever fresh vegetables, herbs and spices he chooses, so you’ll never eat the same recipe twice. With a soya protein base and a crunchy outside, it’s great for vegetarians fed up with sloppy, disintegrating patties or a Portobello mushroom in a bun. Beetroot and Mexican-style burgers are among diners’ favourites, and all varieties are vegan, unless you add cheese. Another popular upgrade is sweet potato fries – wedges with crispy skin and sea salt. The accompanying basil mayonnaise – a secret vegan recipe – is absolutely delicious.

Salad Bar

2012-02-20T16:54:00.000Z

with our salad bar proving to be a great new feature here at Mildred's, alongside the daily hot specials, we are continually changing the salads and specials on offer to give customers a variety of ever changing healthy options, including vegan and wheat free choices.

if you haven't yet come down to try some of the salads and specials on offer, do pop in as you wont be disappointed.

Salad Bar open:

Monday - Friday

12 midday - 3:30pm

2011-10-18T22:52:00.002+01:00

We will be continuing the, salad bar, daily hot specials and take-away service from Mildreds Restaurant.

Aubergine chickpea tagine

2011-08-02T14:55:00.000+01:00

Aubergine, Chickpea Tagine with flaked almond cous cous & harissa

(Recipe by Daniel Acevedo)

2 cm ginger

1-2 red chillies

3 aubergines

200-300 ml sunflower oil/veg oil

1 tbsp coriander seeds

1 tbsp cumin seeds

2 star anise

1 pinch saffron

3 tins (720g) good quality crushed tomatoes

150g green olives pitted

2 tins (480g) good quality chickpeas

1 tsp salt

Before we start I would like to explain why this recipe contains no garlic or onions. Over the recent years working as head chef here at Mildred’s restaurant I have noticed an increase in the demand for people requesting food not containing anything from the onion family.

This dish is fairly mild in spice so feel free to add more or less chilli to your liking. The star anise and saffron in this recipe gives it a unique taste and makes it stand out above your regular tagine.

For better results with this recipe please source quality tinned tomatoes and roasted red peppers from your local deli or even better buy the equivalent weight in very ripe plum tomatoes and red peppers from the market, with tomatoes dice or give a quick blend in a food processor before adding to your tagine, with your red peppers lightly coat with oil, and roast on a high heat in the oven to blister the skin of the peppers, remove from oven and place in a bowl or plastic container covering with cling film to steam the peppers, allow to cool, peel and de-seed peppers ready to use for your harissa sauce.

Time allowing, your chickpeas can also be bought dried from your local deli and soaked overnight about half the amount of dried chickpeas will yield the same amount once cooked so approx 240g. Drain and cook these chickpeas in 3-4 cups lightly salted water for 1 ½ - 2 hours or until tender.

Prepare your harissa first and allow to cool before starting your tagine and cous cous.

1. Pre heat oven at 180c, cut aubergine in half length ways then into quarters again cut these pieces in half again giving you aubergine wedges approx 7 cm long and 2cm wide, in an oven tray generously coat aubergines with sunflower/veg oil and toss to make sure all the pieces are oiled. Bake for 15-25 min until aubergines are fully cooked.

2. Wash or peel the ginger to clean, then along with the chilli finely dice and crush with a chef’s knife into a smooth paste. Alternatively you can blend this in a food processor to achieve the same result. In a medium sized pot over a low heat lightly fry your paste for 7-8 min

3. Lightly Toast your coriander, cumin, and star anise seeds in the same manner as your harissa spices, grind to a fine powder in a spice grinder and add to ginger chilli mix along with your pinch of saffron and fry further for a few min.

4. Add crushed tomatoes, salt and simmer on low heat for 20min

5. Drain your chickpeas and add to the tagine along with your cooked aubergines and simmer on a very low heat for a further 10-15 min(at this time you’re ready to prepare your cous cous, see recipie below).

6. Remove Tagine from heat and serve with cous cous, garnish with some fresh coriander and a side of harissa.

Flaked almond Cous cous

400g cous cous

450ml water

2 tsp Vegetable stock powder

50g toasted flaked almonds

1 pickled lemon very finely diced

100ml lemon juice

100ml extra light olive oil

Pinch of Salt & Pepper

1. Boil water along with pickled lemons, salt and pepper
2. Once water has come to the boil remove from heat and add your cous cous along with lemon juice & olive oil, mixing thoroughly, cover and allow to sit for 15-20 min.

Harissa

400g roasted peppers or good quality tinned roasted red peppers

2 chillies

1 tsp cumin seeds

1 tsp smoked paprika

1 tsp salt

50ml extra light olive oil

To roast the peppers, simply scorch over an open flame, on a chargrill or under the grill in your oven until the skins are blistered and black. Put in a bowl and cover with clingfilm so they steam. When cool enough to handle, then skins should come away easily.

1. Lightly Toast your cumin seeds in a pan on the lowest heat setting for 4-5 min, adding the smoked paprika at the last min for a light toasting, remove from heat and grind to a fine powder in a spice grinder.

2. Drain your peppers and blend in a food processor along with your chillies, spices, salt and oil for 5-10 min until you have a very smooth sauce. You can also pass the harissa through a small to fine sieve for a smoother result.

3. Set aside and allow to cool

Serve all three together with some warm flat bread.

Mushrooms on Toast

2011-06-27T20:13:00.005+01:00

Mushrooms on Toast

(Recipe by Sarah Wasserman)

Sundays are very special to all the staff at Mildreds because the restaurant is closed so we all have a guaranteed day off and what better way to enjoy it than a lie in, sunday paper and a big tasty late breakfast. This is a good brunch option because its really quick to make.

Recipe (serves 2-3):

200g Sliced mushrooms washed (closed cup, button or chestnut or a mixture)
3 Tbsp low fat creme fraiche
2 Cloves garlic finely chopped
1 Tsp wheat free flour
1 Sprig of thyme chopped
2 Tbsp chopped fresh dill
2 Tbsp olive oil
2-4 slices of bread depending on how hungry you are

1) Warm the oil and add the garlic and thyme.
2) Add the mushrooms and saute for about 3 minutes or until mushrooms are cooked then sprinkle over the flour and stir through.
3) Pop the bread in the toaster. Add the creme fraiche to the mushrooms and stir though.

4) Season and add the dill.
5) Top the bread with the mushrooms.
6) After you eat, leave the dishes and lie on the coach.

Foraged Wild Garlic Pesto

2011-06-19T17:45:00.005+01:00

Foraged Wild Garlic Pesto

Recipe by Sarah Wasserman

Last time I went up to visit family in North Yorkshire, I went foraging for some wild garlic. I think its a little late in the season now but if you do see it pick some because its a great seasonal wild herb with broad leaves and pretty little white flowers. You don't have to be out in the country either, we have picked it in Hampstead Heath. The best place to look are in shady areas, often the sides of paths or road sides. If you do find it, don't pick it all just take some leaves from several plants so that you don't kill the plant.

The leaves have a mild-ish garlic and spring onion taste which can be stirred into pasta, made into garlic butter, added to a quiche filling and is lovely for sauces. I used it for a pesto in order to retain the wonderful green colour.

Ingredients:

3 Big handfuls of wild garlic leaves (thoroughly washed)

150g Parmesan or similar vegetarian Italian hard cheese diced in small chunks or thickly grated

100g Lightly Toasted Pine Nuts

Sea salt and black pepper

Approximately 100 ml extra virgin olive oil

Squeeze of lemon juice

1) Blend all the garlic leaves thoroughly in a blender with a big pinch of sea salt and black pepper.

2) Add the parmesan and the pine nuts. Add a small squeeze of lemon juice.

3) Start to slowly pour in the oil until you reach the desired consistency. I like it when it still has some chunky bits.

4) Adjust seasoning if necessary.

Use as with any other pesto, for example as a sauce for pasta or gnocchi perhaps. If you wish to keep it, put in a sterilized jar, smooth the top and cover with olive oil. It will keep for several weeks or alternatively you can freeze it.

Fresh pickled crooks

2011-05-08T22:23:00.005+01:00

Fresh pickled crooks

Recipe by Sarah Wasserman

This is another recipe from my mother in law, Sylvia. Crooks are little cucumbers which are thin and quite twisty, hence crook as in crooked. They have a wonderful bendy quality which means they are ideal for squeezing into jars. I'm afraid they aren't super easy to find. We find them in Middle Eastern/ Greek shops on the Edgware Rd, Holloway Rd and Golders Green (all London), but they turn up in other places too.

This is a nice spring recipe because you can use any seasonal herbs you have around. They are fresh pickles so they keep for a couple of weeks in the fridge but you can't keep them for ages like ordinary pickles. They are the perfect thing to make on a weekend when your having people round for a BBQ the following weekend.

This is a tricky recipe to write as the measurements aren't really very exact as is so often the case with family recipes but basically get a big jar and we'll go from there.

Ingredients:

Crooks (enough to fill a big jar)

Celery with lots of leaves (you just need the leaves)

2-5 Cloves of garlic

Cracked black pepper (pestle and mortar are ideal)

Sea salt

White wine vinegar

Water

Optional ingredients (depending on what you like and what is available):

Dill

Flat Parsley

Bay leaves

Fennel leaves

Mint

1) Get enough crooks to fill a large jar. Choose the smaller bendy ones (the ones pictured could be slightly more twisty but its the best we could do). About an 2cm to 3cm. Wash them.

2) Choose a large jar, I used a kilner jar which is 22cm high and 12cm wide, and sterilize the jar by filling with boiling water (from the kettle is fine).

3) Boil some water, enough to fill around half the the jar. Allow the water to cool till just warm.

4) Put around 2cm of white wine vinegar in the jar. Start to jam the crooks in with the herbs and garlic. Crooks are nice and pliable so you can really cram them in.

5) Season the warm water generously with sea salt and cracked black pepper and pour over the crooks in the jar until completely covered. Then give the jar a shake to make sure the vinegar distributes evenly.

6) Let the jar sit outside the fridge for a 24 hours or so and then put in the fridge. Consume within 2-3 weeks.

Apologies!

2011-05-08T21:37:00.000+01:00

So sorry to anyone who has been checking the blog and not seeing any updates for a long time. Daniel and I have been hampered in regular updates as he has relocated to San Sebastian to open a new bar/restaurant and I have moved in to a new flat which required a total overhaul and have spent the last 4 months with no kitchen and no broadband!

Anyways, we are back in action and hope to be posting regularly from now on. Be ready for a complete update on the recent spring menu changes and lots of new seasonal recipes.

Tofu Bolognese

2011-02-07T14:32:00.003Z

Tofu Bolognaise
(recipe By Daniel Acevedo)

1 parsnip

1 carrot

1 onion

3 celery sticks

1/2 fennel bulb

250g tofu

4 cloves garlic

1Tbsp dry oregano

2 bay leaf

1 tsp fennell seeds

1 tsp cinnamon

3 tsp smoked paprika

300ml red wine
1 cup water

3 tins chopped tomatoes (1200g)

Crumble the tofu onto a baking tray, lightly oil and season with salt, pepper and oregano, bake this in the oven at 180c until it starts to brown slightly (approx 15-20 min). You don't have to bake the tofu you cad add it fresh to the sauce, I prefer baking as it gives the tofu a better texture.

Dice onion, celery, fennel, parsnip and carrot into small cubes and thinly slice or crush your garlic.
In a med sized pot, Lightly fry you garlic and onions for a few minutes, then add the rest of the vegetables and cook for a further 5 min. Add your herbs, cooking for a further 4-5 min, this helps release the flavor of the herbs.

Add the red wine, letting this simmer for a good 10 min before adding your tomatoes, water and fresh or cooked tofu, simmer this on a low heat for a good 20-30 min.

serve with you favorite pasta and cheese for the non vegans out there.

Party Food

2010-12-23T15:24:00.001Z

Tis the season to party so we have put our heads together and knocked up a whole range of simple party food ideas.

Vegan Beetroot, carrot and smoked tofu sausage rolls
(makes 15 - 18 small rolls)

For the sausage rolls

1 Batch vegan rough puff (650g block)

Filling:

225g smoked tofu

2 small beetroot or 1 big

2 small carrots or 1 big

100g toasted seeds (plus extra for top)

3 Tbsp tamari

1 tbsp tomato puree

1 tbsp chopped oregano (you can use 1tsp dried if you don't have fresh)

wheat free flour ( approx 3-5 tbsp)

Soy cream for glaze

1) Finely grate the vegetable into a large bowl.
2) Squish the tofu with your hand into the bowl. Add all the other ingredients except the flour. Squish again till all of it comes together. Add the flour gradually until the mix stops feeling wet and starts to feel a little sticky and will hold together.
3) Roll out the pastry into a big rectangle and then cut this in half to form two long thin rectangles.
4) Brush one side of each with soy cream and then pack the mix onto it in a long sausage shape. Fold over the side and roll them over so the join is facing down. Slice into pieces (6cm or so- up to you really)
5) Bake in an oven pre-heated to 170c for 25-30 minutes.

Mini topped Flat breads (makes 18-22)
This recipe is based on the lahmacun recipe so refer to that for details on the dough part of the
recipe.

For the dough:

2 1/2 tsp fast acting yeast (I packet)

1/2 tsp sugar

250ml water

500g bread flour

1 tsp salt

4 tbsp olive oil

For the topping:

2 buffalo mozzerella (chopped)

300g sun-blushed tomatoes (chopped)

salt pepper

bunch fresh basil

tsp garlic

80g toasted pinenuts

or

lebna (see recipe)

1 tsp sumac

3 tbsp chopped parsley

80g chopped walnuts

1) When your dough is ready separate it into walnut sized ball. Roll them in you palm, then roll out with a rolling pin till quite thin circles. About 5mm.
2) Transfer onto a floured baking tray.
3) Top with whatever topping you like. Drizzle a little oil on top then transfer into a really hot oven (250c). These should only take 10-15 minutes.

Falafels
makes approx 20

300g dry chickpeas soaked in water for at least 24 hours
1/2 onion
1 small potato
3 cloves garlic
1tsp ground coriander
1tsp ground cumin
1/2 tsp cayenne pepper
2tbsp flour
1tsp salt
juice from 1/2 a lemon
1/2 bunch corriander

1small tsp baking powder

Once you have soaked the chickpeas for at least 24 hours, drain and blend in a food processor along with all the ingredients except for the baking powder. remove from food processor and in a mixing bowl add the baking powder and mix well.
Roll into bite sized shapes and deep fry them in hot oil for about 3-4 min

Courgette & Piquillo pepper Rolls marinated in truffle oil
makes approx 24 rolls

3 courgettes
small wedge of twineham grange vegetarian hard cheese (300g)
3-4 piquillo peppers sliced into thin strips
malden sea salt
pepper
truffle oil
oilve oil

using a french style vegetable peeler or mandolin slicer peel courgette into long ribbons until you reach the seed of the courgette. do not peel any further that this point as the seeded part of the courgette is not suitable for rolling.

lay the courgette ribbons flat onto a tray side by side, lay a strip of piquillo pepper in the middle of each ribbon.
lightly season with salt, pepper and truffle oil (its a good idea to taste your truffle oil before using to gauge how potent it is as some truffle oild can pack quite a punch)
using a fine grater, grate some cheese generously over the ribbons and marinate lightly with olive oil to finish.

Leave to marinate for 4-5 hours, roll and arrange onto your party platter.

Tomato basil and goats cheese frittata

1 tomato
2 cloves garlic
1 small red onion
1/3 bunch fresh basil
salt & pepper
olive oil

5 eggs (whisk eggs and cream together)
100ml cream

you can either use a non stick fry pan or cast iron pan, if using cast iron pan pre-heat oven to 180c

goats cheese to garnish

de seed tomato and dice, finely dice your onion and thinly slice the garlic cloves.
in a small cast iron skillet or non stick fry pan drizzle a generous amount of olive oil if using cast iron skillet or just a little with a non stick pan.

lightly fry garlic, add onion, tomato and eggs, and fry on med heat, with a spatula mix eggs a couple of times, as the frittata is cooking gently run spatula down the side of the pan so the sides don't stick.

when almost cooked if using cast iron pan place in oven for a further 15 min to finish cooking.
If using a nonstick pan, cover pan with a plate and flip the frittata over, you should now have the uncooked side facing down onto the plate, slide this into the fry pan and cook for a further 5-8 min.

to remove frittata from pan gently run the spatula down the side of the pan to help ease the edges free, cover pan with a plate and flip the frittata over.

wait until cooled and garnish with some slices of goats cheese. .

Vegan Christmas Recipe- Truffled Mushroom and Chestnut Wellington

2010-12-19T11:41:00.004Z

Truffled Mushroom and Chestnut Wellington

This is our Christmas special main this year and has been really popular. The great thing about this is you can make it bigger or small if you need to. We make these big enough to serve 15 at work but this recipe should serve about six. You can make the mix in advance or even roll it out in advance and then cook it on the day.

We have been serving it with roast root vegetables, port reduction gravy and spiced red cabbage.

(recipe by Sarah Wasserman)
Serves 6-8
For the Wellington:

650g block of vegan puff pastry (if you're not vegan, regular puff works the same)

3 Tbsp chopped rosemary and thyme

5 cloves of garlic

1 white onion diced

1 Tbsp olive oil

5 Flat mushrooms

200g Chestnuts (peeled and pre-cooked)

75g Walnuts

1 Tbsp good quality white truffle oil

50g (approx) breadcrumbs

1) Chop your rosemary and garlic together

2) Quarter the mushroom and place on a baking tray. Sprinkle with half the herb and garlic mix and roast in the oven for about 10 minutes (or until cooked) at 170c.

3) Warm the olive oil in a pan and fry off the onions till translucent. Add the herbs and

garlic. Cook a further 2 minutes then remove from the heat.

4) Chop the walnuts and chestnuts together and put in a large bowl. Strain any liquid off the mushroom and add to the bowl. Then add the onion and garlic, truffle oil and gradually mix in the breadcrumbs until the mix hold together but still moist.

5) Cut a bit of the pastry then roll the rest on a sheet of parchment paper into a long wide rectangle but not too thin about 6mm thick.

6) Put the mix on top of the pastry in a firm rectangle . Brush around the edges with soy cream (for non-vegans you can use egg wash here - but soy cream actually works just as well). Then fold over the sides and pinch the ends closed.

7) Transfer onto a baking tray. Do this by picking it the parchment paper and rolling gently onto the tray so that the smooth under side is now on top.

Brush with more soy cream and decorate with some stars for a festive touch. Brush the stars too.

Make some small holes in the side with a sharp knife. This wil stop the pastry from pulling apart and cracking.

8) Bake at 170c for 30-40 minutes.

Borlotti Bean Soup with Pico de Gallo (vegan)

2010-12-19T11:33:00.013Z

Borlotti Bean Soup with Pico de Gallo (vegan)

Marcello Navarro, our sous chef, was the first to make this soup at Mildreds and it has proved very popular, not least with the waiters at work, and it is after multiple requests from them (and some customers) that I decided to put this recipe up. The reason I hesitated is its so quick and easy its not really much of a recipe but I guess good things come easy sometimes.

(Recipe by Sarah Wasserman)

For the soup:

2 Cans Borlotti beans (drained and washed)

1/2 large white onion (or 1 small)

5 chopped cloves garlic

1/2 mild red chilli

1 Tsp chopped fresh oregano (thyme or rosemary also make fine substitutes)

1 Tsp powdered vegetable stock

1/4 tsp smoked paprika

salt and pepper

For the pico de gallo:

I large or two small tomatoes

1/2 a white onion (the other half)

1/2 red chilli (again the other half)

1/2 bunch of Fresh coriander

Zest of 1/2 a lime
1 tbsp olive oil

Salt

1) Finely dice the onion. Warm the olive oil in a large pan and add the onion. Cook till translucent.

2) Add the garlic, paprika and rosemary and cook for two minutes. Add two thirds of the beans, the stock and enough water to cover.

3) Bring to a simmer and cook gently for 15-20 minutes.

4) While the soup simmers, make the pico by taking the taking the seeds and core out of the tomatoes and finely dice.

Also dice the white onion and chop the chilli. Mix together with zest, olive oil and coriander and season.

5) Take off the heat and blend with a stick blender (you may have to add more water). Season. Add the rest of the beans.

6) Serve topped with the pico and maybe some tortilla chips or warm quesadilla's.

Rough Puff - vegan option

2010-12-19T10:43:00.006Z

Rough Puff - vegan option

Puff pastry is widely available store bought which is totally fine but its not much extra effort to make it at home. The advantage of homemade is ingredient control: you can make it with nice organic butter and flour or if you're vegan vegan margarine so you don't have to hunt for vegan puff which is quite hard to find. I really think you'll find this much tastier than store bought and when you see how simple it is you'll find its much easier than a trip to the shops.

You need to make this one day in advance of using it. It also freezes very well. This recipe makes a roughly 650g block.

For the puff:

300g Bread flour
250g Butter or Vegan Margarine (very cold or frozen)
1 small tsp. sea salt
Ice cold water
Squeeze of lemon (optional)

1) Put the flour and salt in a bowl. Grate the fat into the bowl using the largest of the grating options on the grater.

2) Add the squeeze of lemon. Then using a big metal spoon stir and add enough water in to bring it together but not make it soggy.
3) With you're hands form into a rough ball and place on a floured surface. (Remember hands are pastry's natural enemy- they are warm and make your pastry chewy. Don't handle it any more than you need to.)

4) Roll into a big rectangle about 1.5cm thick.

5) Fold the two sides into the centre as in the picture below.

6) Rest in the fridge for a few minutes. Take it out and place it back on a floured surface long ways. Roll it out again and repeat the process and then repeat again and again and one more time for good luck (3-4 times in total).

7) Fold it again and cover with cling film. Rest in the fridge over night.

Chunky Puy Lentil Dahl (Vegan)

2010-12-10T13:55:00.006Z

Chunky Puy Lentil Dahl (Vegan)

This is a mildly curried soup which is really closer to a stew. Its just the thing on a cold winter day. As a main course you could serve with some basmati rice.

(recipe by Sarah Wasserman)

Serves four as a main or six to eight as a starter.

Ingredients:

3 tbsp olive oil

1 small red onion (diced)

1 mild green chilli (red would be fine too)

4 garlic cloves

1 inch of peeled fresh ginger

1 tsp mild curry powder (madras preferably)

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp ground tumeric

2 small or 1 large carrot (diced)

3 sticks celery (diced)

1 leek (diced)

1 potato (cubed)

300g dried puy lentils (washed)

1 can of chopped tomatoes

water

pinch of sugar

salt and pepper

chopped fresh coriander

To make the soup:

1) In a large pan warm some olive oil. Add the diced red onion and saute gently.

2) Chop together the garlic, chilli and ginger. Add to the onion.

3) Toast the seeds and grind. Add these and the rest of the spices to the pan and saute for a couple of minutes.

4) Add the carrots and celery. Then add the puy lentils and cook for a couple of minutes before adding the the tomatoes, pinch of sugar, potato and leek. Then add in enough water to bring it to a desired thickness. I used about 500ml because I wanted it quite thick but if you want more of a soup add more.

5) Simmer for 20-30 minutes until the lentils are cooked. Before serving add the chopped coriander.

Okra in Tamarind and Tomato sauce

2010-11-23T10:40:00.000Z

Okra in Tamarind and Tomato sauce

This is a nice simple side dish. I use frozen baby okra which come in 500g bags. If you're using fresh then choose the smaller ones. Trim the top but don't cut them off all together (I'll add some pictures of this soon).

Tamarind paste is a thick, black and very sour. If you're not used to using it it can be a bit alarming when you add it as it will make the sauce a not very attractive brown colour but its tangy and delicious so don't let this put you off.

You could make this a main course by serving with some cous cous and/or flat bread and maybe some yogurt on top.

(Recipe by Sarah Wasserman)

For the okra:

1 large white onion (finely diced)
2 Tbsp olive oil
6 cloves garlic (roughly chopped)
1 can chopped tomatoes
100 ml water
1 Tbsp Tamarind paste
1 Tbsp tomato puree
1 Tbsp brown sugar
1 bag frozen baby okra or 500g okra
Salt and Pepper to taste
1 Handful very roughly chopped coriander

1) Saute the onions in olive oil till transparent and slightly golden on a low heat for about 10 minutes.
2) Add the garlic and cook for two minutes more.
3) Add the tomatoes, tamarind, puree, sugar, water and seasoning. Simmer for 10 minutes.
4) Add the Okra and simmer for 15-20 minutes.
5) Take off the heat and add a handful of coriander and serve.

Vine leaves stuffed with Persian jeweled rice

2010-11-21T21:33:00.005Z

Vine leaves stuffed with Persian Jeweled rice

This recipe makes a lot of vine leaves and is perfect for a party. Persian jeweled rice is a pilaf made with lots of jewel coloured ingredients like rose petals and pistachios. Some of these ingrediant are hard to find. I found the dried rose petals in a Greek shop on Seven Sisters but have seen them in other shops specialising in middle eastern food. I got the sour cherries in Waitrose but if you cant find them dried cranberries would make a fine substitute. If you cant get either just add more dates.

(Recipe by Sarah Wasserman)

Makes about 40 Vine leaves

For the Vine leaves:

1 pack of vine leaves - (usually sold in vacuum packs in brine. Follow the instruction on the pack but generally you need to wash them then boil water for 5 minutes then drain and rinse again)

50g sour cherries

50g dates

100g pistachios

1 red onion (finely chopped)

4 Tbsp dried rose petals

1Tsp cinnamon

1Tsp ground cumin

1/2 Tsp sumac

400g long grain rice (washed)

1/2 bunch Flat Parsley (chopped)

Juice of half a lemon

To Serve:

2 Tbsp chopped Flat parsley

Seeds of 2 Pomegranates

To make the Vine Leaves:

1) Saute the onion in olive oil till transparent.

2) Roughly chop the cherries, dates, pistachios and flat parsley.

3) Combine all the ingredients in a large bowl. Crunch up the rose petals in your hands as you add them.

4) Spread out the vine leaves and cut out any hard stems from the bottom. Add one tablespoon or so of mix and fold the sides over and roll. Pack them tightly into a ovenproof dish as you go along (I use a Pyrex dish which is 35x25 cm and they always fit perfectly. It quite handy to be able to see through too). I'm not going to pretend this isn't a bit tedious. The best thing to do is rope in a few people or just have the radio on while you do it. I did all 40 in 20 minutes so its not all that bad.

5) Cover in water, a splash or three of olive oil, juice of half a lemon and then parchment paper. Then get a smaller ovenproof dish and put it on top to keep them from swimming about.

6) Bake for one hour at 180c adding water ever so often if its all evaporated. When you take them out just check if the rice is cooked, if not add more water and return to the oven. The cooking time does vary a little depending on the rice.

6) Serve scattered with chopped parsley, pomegranate seeds and juice. Serve with something to dip them in, a bit of yogurt will do or, even better, some smokey babaganoush. I know in Britain a lot of us are used to having vine leaves freezing cold from the fridge but I think they are at their best when still slightly warm having been made that day or at least at room temperature as the rice does harden in the fridge. If you make them in advance, take them out of the fridge in advance and splash a bit more warm water over them to take the chill off.

Spinach and Feta Lahmacun

2010-11-21T20:19:00.010Z

Spinach and Feta Lahmacun

I don't know if its okay to call this a lahmacun as it has no meat. A lahmacun is a thin flat bread usually coated in a thin layer of minced lamb or beef seasoned with tamarind and tomato. Names and sizes vary but it is a common street food of the middle east. Lahmacun is the Turkish name but it is also known as Lahma bi Ajeen, which is what it is called in Claudia Rodins' 'The book of Jewish Food', from which the dough part of this recipe is taken. Lahma bi Ajeen means 'meat on dough' in Arabic so this should be called K'ss bi Ajeen - or Spinach on dough.

I have come to know lahmacun as a wonderful comfort food as my mother in law, Sylvia, makes the best I have ever eaten. They are generously doled out at her parties, when babies are born, when weddings are being prepared for or when somebody begs her to make them for long enough. It is a family tradition handed down by Sylvia's mother Mary, who was from Eygypt, whose food is legend. This is one vegetarian variant I have tried and I plan to try more. We eat them warm with a squeeze of lemon, smothered in hummus and sometimes with salad. I made some large ones but they are also really nice bite size.

Serves 6-8 as a main
(recipe by Sarah Wasserman)
For the dough:
2 1/2 Tsp's (1 Packet) dried yeast
1/2 Tsp sugar
250ml lukewarm water
500g Strong white bread flour
1 Tsp salt
4 tbsp sunflower oil

For the topping:
100g Pine nuts (toasted till golden brown in the oven. 10min at 160 ought to do it)
3 bunches (approx. 600g) of spinach (large leaf spinach with the stems on, just cut of the very base where the leaves join. Wash thoroughly.)
2 Tbsp olive oil
1 Large white onion (finely diced)
6 Cloves of garlic roughly chopped
200g Feta
5 Tbsp chopped dill
5 Tbsp chopped flat parsley
1 1/2 Tsp dried Red Pepper flakes (not to be confused with chili flakes. If you can only get chili flakes just add 1/2 tsp. )

To make the dough:
1) Mix the yeast, sugar and water in a large bowl and leave to activate for 10 minutes.
2) Add 3 tbsp of the oil and whisk it a little then start gradually adding the flour. Keep whisking until it becomes thick then add the rest in with your hands.
3) Knead the dough till elastic and then coanreturn to the bowl with the rest of the oil to coat the dough so it doesn't stick.
4) Cover with clingfilm and leave to rise in a warm place for 2 hours or till doubled in size.

To make the filling:
1) In a large pan saute the onions in the olive oil on a low heat till the onion wbeging to caramelize. This will take at least 5 minutes.
2) Add the garlic and cook for another 2 minutes.
3) Add the spinach and saute for a minute and then cover and steam till they wilt.
4) Turn this mixture out into a colander and drain of the excess liquid.

5) Put the spinach, onion, and garlic mixture onto a chopping board with the pine nuts and chop it all together quite roughly.
6) In a bowl, combine with the crumbled feta, dill, parsley and chili flakes. Season to taste with salt and black pepper.

To assemble:
1) Preheat your oven to 240c/475f.
2) When the dough is ready, divide into 14 balls for large lahmacuns (20cm) or 18 for bite size (about 10cm).

2) Roll these out very thin (5mm). As you roll them transfer onto lightly oiled baking trays.
3) Spread the filling on quite thin so you can see the bread though it.
4) Bake for 10-15 minutes.
5) Eat while still warm with hummus or spicy harissa or both and a squeeze of lemon.

Veggie Burger Machine

2010-11-21T18:49:00.002Z

Veggie Burger Machine

At Mildreds, we make a different vegetarian burger every day or so. We use a huge range of different vegetables, herbs, spices or beans. We regularly sell over a hundred in a day and once a customer asked us what machine we use to make them.He didn't believe us when we told him but all of our burgers are made by hand.

Here's our current veggie burger and veggie sausage machine, Victor. . .

. . . and here he is at work.

Beetroot, fennel and dill Burger

2010-11-17T14:22:00.003Z

Beetroot, Fennel & Dill Burger

(6-8 Burgers)

People love our veggie burgers. We make a new flavor every day or so, using a huge range seasonal ingredients. We must have made hundreds of different variations over the years and we find the beetroot burgers always sell really fast.

(Recipe by Daniel Acevedo)
For the Burger:

2 med beetroot

½ bunch dill

½ TBSP fennel seeds

1 small fennel bulb

400-500ml water

600g SOS mix.

1) Peel wash and grate beetroot, wash and finely dice fennel add into a mixing bowl, chopped dill, fennel seeds SOS* mix and water

2) Combine ingredients well and allow to stand for 20mins check to see if consistency is correct. The burger mix should be dry enough to be pliable so it doesn’t stick to your hands but still be moist.

3) To cook, heat non-stick fry pan on the lowest heat possible, allow pan to heat, add a touch of oil and fry burger on each side for 4-6 min until golden brown. We then char-grill the burger but its not strictly necessary.

We serve ours on a granary bun with our homemade carrot relish, vegan basil mayo, rocket and tomato.

*For more information on where to find SOS mix www.sosmix.com
if your finding it hard to find SOS mix you can see what other brands of vegetarian sausage mix your local health food store supply, i have also used Granose sausage mix to make these burgers before, giving me similar results.

Apple and Ginger Sticky Toffee Pudding

2010-11-08T22:19:00.004Z

Apple and Ginger Sticky Toffee Pudding

This is actually my standard Sticky Toffee Pudding Recipe which I based on a recipe from Gary Pavitt - my former head chef at The White Horse, Richmond now owner of the New Orchard Cafe, Poole - with the addition of some nice seasonal apples and preserved stem ginger. The apples help to cut the sweetness a little but if you omit them and the ginger (adding more dried fruit to compensate), you get a yummy, classic Sticky Pud.

(recipe by Sarah Wasserman)

For the Toffee base and Sauce base:

3oz Butter

6oz Soft dark brown sugar

3tbsp Golden syrup

For the sauce:

Little squeeze of lemon juice

300ml Double cream

For the Pudding:

4-5 apples (peeled and sliced about 1.5cm thick)

2oz Butter

6oz Soft Dark brown sugar

6oz Self raising flour

1tsp Ground ginger

1tsp Bicarbonate of Soda

2 eggs

1tsp Vanilla essence

3oz Chopped dried dates

2oz Sultanas

2oz Chopped preserved stem ginger

You will also need a greased oven-proof, ceramic dish. Mine was 10.5 inches(27cm) x 8 inches(20cm) and 2.5 inches (7cm) deep.

1) Put all the ingredients for the toffee base into a saucepan and heat gently until all the sugar has dissolved.

2) Take half the toffee and evenly coat the bottom of the dish with it.

3) Arrange the apple slices on top of the toffee.

4) Now start the pudding. Boil your kettle and pour half a pint of water into a measuring jug and add all the dried fruit and ginger. Then add the Bicarb.

5) Cream the butter and sugar until really smooth and the colour has changed from dark brown to a lighter toffee shade.

6) Introduce the eggs one at a time and then the vanilla essence.
7) Add the flour and ground ginger.

8) Fold in the fruit, ginger, water and bicarb mix. Don't be worried if it looks quite wet.

9) Bake in a preheated oven at 175c for about 45 minutes. If its still a bit wobbly, leave it in till it firms up.

10) Remove it for the oven and cool for 15-20 minutes. While your waiting, take the saucepan with the remaining toffee and return to a low heat. Add the lemon juice then the cream and stir till combined.

11) Get a large plate or similar and place it on top of your dish and turn it over. It should come out cleanly but get someone nearby to keep their fingers crossed just in case.

12) Serve with the toffee sauce on the side and with whipped cream, custard or ice-cream (or all three if you really want to throw caution to the wind. Personally just a bit of whipped cream or creme fraiche)

Labna (Yogurt Cheese)

2010-11-05T15:39:00.009Z

Labna

Labna is a middle eastern soft cheese made from yogurt. Traditionally it is made with goats or sheep's milk yogurt but this recipe works fine with cows milk yogurt. You can add as much or as little flavour as you like really.

If you want to try it with sheep yogurt and you're not sure where to get it, I found this sheep milk yogurt in Waitrose.

(Recipe by Sarah Wasserman)

For the cheese:

1 pot of yogurt (1 Pint)

1/2 tsp salt

2 Tsps Fresh finely chopped herbs

1/2 Sumac (sumac is a sour spice which works in a similar way to lemon, so if you cant find it you could add some lemon zest)

black pepper to taste

1 clove garlic finely chopped

1/2 tsp salt

You will also need: 1 square piece of muslin (about 12inches)

1) This is really simple. Just mix the yogurt with the herbs and taste. If you're happy with it then add the salt and stir through.

2) Sterilize the muslin by boiling it in a pan of clean water. Remove and wring out.

3) Drape the muslin over a bowl and pour in the yogurt.

4) Tie the top and suspend over a jug or bowl by tying it to a wooden spoon (I find that a flat handled spoon is best as it doesn't spin around)

5) Leave in the fridge (unless your kitchen is really chilly in which case you leave it out) for two to three days, till it stops dripping)

6) Unwrap and then roll into balls about the size of a large walnut. Store inside a jar covered in oil. Stored like this it will keep for about three weeks to a month.

To serve: You can just eat it on flat bread but it's really nice with a warm salad. At work we serve it with warm beetroot. We ate it at home with grilled baby aubergines and pomegranate. You can also serve it on top of a warm stew.

Apple upside down cake

2010-11-03T15:57:00.006Z

With the British Apple season in full swing, we will be featuring a feast of Apple inspired recipes for you to play with while the weather isn't the best outside you can treat yourself to some delicious delights of the sweeter nature indoors.

Apple upside down cake (this recipe is vegan)

500g caster sugar (to caramelize)

4 apples cut into 8 wedges and de-seeded

For the cake mix:

250g vegan margarine

250g caster sugar

1 cap of vanilla essence

1 apple grated

350g SR flour

100ml soy milk

baking paper

15cm spring base cake tin

Bake at 160c for 45-50min, to touch the cake should bounce back slightly when fully cooked, alternatively prick with a toothpick, should come out clean.

The above video is taken from you tube channel Veginity . This channel was started up by our friend and ex-colleague Mark Senn, who worked with us at Mildreds between 2004/06. Once he left Mildreds, he headed back home to Australia via Sri Lanka, where he recorded some amazing cooking shows in rural towns with local people. He also visited a spice farm to get a better insight to where fresh ingredients come from.

In addition to this Mark Senn has some great vegan and vegetarian recipes on his food channel, the video above is a step by step guide on how to make a upside down caramelized apple cake.

Pumpkin fruit cake with pumpkin and mascapone icing

2010-10-31T18:21:00.004Z

Pumpkin fruit cake with pumpkin mascarpone icing

Now Halloween is over, there are a lots of cheap pumpkins in the shops or you may have some left over from decorations. The less starchy ones used for carving are quite good for this recipe. This is a moist fruit cake which is actually quite light. I think its best to make the cake first and then leave it in a tin for a day or so before you ice it though it will still taste great the first day.

(Recipe by Sarah Wasserman)

For the cake:

200g Wholemeal self raising flour (I'm not saying this to be super healthy. The wholemeal tastes better in this particular cake and improves the texture because it it doesn't soak up as much moisture as white flour and so avoids becoming stodgy. )

175g Dark soft/Muscavado sugar

120ml sunflower oil

2 free range eggs

1 1/2 tsp bicarbonate of soda

2 tsp ground cinnamon

1tsp mixed spice

grated zest of one orange

200g grated pumpkin

175g mixed dried fruit

100g chopped nuts

For the Syrup:

juice of the zested orange

2 tbsp dark soft/muscavado sugar

optional- few tablespoons of bourbon if you're feeling cheeky

1) Mix together the sugar, eggs and oil

2) Add in all the other ingredients and fold through.

3) Grease a 9 inch (23cm) tin and line the bottom with baking parchment.

4) Put everything in and bake in a preheated oven at 175 c (325 f) for 35-45 minutes (so that it feels firm to the touch and a knife inserted into the center comes out clean)

5) While it cooks make the syrup by boiling together the ingredients till the sugar dissolves.

6) When the cake is cool, stab it about five times with a thin knife and drizzle over the syrup slowly

7) Put in a cake tin

For the Icing:

200g Mascapone

200g Cubed Pumpkin

1/2 tsp Ground cinnamon

(optional) 2 tbsp Maple syrup

1 Tsp Good quality vanilla essence

Icing sugar

This icing comes out a gorgeous orange and because of the roasted pumpkin, its much lower in fat and sugar than most butter-cream icing. Now I cant be too exact with this because the proportion are will kind of depend on how starchy your pumpkin is and how sweet you want your icing. You might have to adjust as you go.

1) Put the pumpkin in a baking tray, sprinkle with the cinnamon and if you wish drizzle over some maple syrup (if you don't have it just add more icing sugar at the end). Cover the tray with foil and roast for about 20minutes in an oven preheated to 175 c (325 f)

2) When the pumpkin is cooked till very soft, put it in a bowl with the vanilla essence and puree with a stick blender.

3) When this puree is cool, fold in the mascarpone. This is where you might have to play around a bit. If your pumpkin puree is a bit wet you will have to use more mascarpone than pumpkin. Don't be tempted to whisk it as the mascarpone will loosen up too much and you'll end up with a soupy mess. I did mine in the Kenwood mixer with the rubber K attachment on the slowest speed.

4) Taste it and carefully fold in as much sifted icing sugar as you wish.

5) Cut your cake in half and slightly less than half the icing in the middle and slather the rest on the top.

Apple Granola and Bircher Muesli

2010-10-31T16:39:00.008Z

Apple Granola and Bircher Muesli (this recipe is vegan and wheat free option)

Its the middle of British Apple season which means shops filled with my favourite apple, Cox's Orange Pippins. These tangy little apples are really the ultimate all-rounder: great for crumble, apple sauce, just the right size for putting in your coat pocket as a snack and also very good for homemade granola.

Granola is really quick and simple to make and stores very well so you can just make a big jar and work you way through it gradually. I know you can buy granola and muesli in many thousands of forms in the supermarket but this way you can make it exactly as you like it. Use this recipe as a guide but feel free to add and take away nuts of fruit, sugar or spice.

(Recipe by Sarah Wasserman)

For the muesli:

450g Porridge Oats (Use the large oats rather than refined easy cook porridge. They are much tastier and better for you)
100g Mixed Seeds (I used a premixed pack of sunflower, hemp and pumpkin but use what you like. You can use nuts instead like chopped walnuts or pecans)
100ml sunflower oil
50g plain flour (I use wheat free but regular is fine)
3-4 tbsp Honey (for vegans use maple syrup)
3 tsp ground cinnamon
1 tsp ground ginger
2 grated cox apples (You can use any apples but try to get a nice crisp variety)
Optional- dried fruit like sultanas, dates, raisins or cranberries

Its quite simple from here.
1) Put all of this is a bowl and just toss it through with your hands.
2) Then spread it across a baking tray thinly (but don't crush it or pack it down because you want to retain the little clumps)

4) Bake in the oven for 30-45 minutes at 160c opening the oven to move the mix around every 15 minutes or so to ensure it cook evenly.
5) When its cool you can add dried fruit if you like. I find it too sweet but my husband likes it so we keep ours in a separate jar and he add his in as he goes.
6) Store in an airtight container, like a Kilner jar. At home, ours in always gone within two weeks so I'm not sure how long it keeps but I would hazard a guess that it keeps for at least a month when stored properly.

To Make this mix into Bircher muesli

I heard on Radio Four this week that apples are better at waking you up in the morning than coffee because even though they don't contain caffeine, they contain a concentrated hit of glucose which burns slowly and keeps you going for longer. I find a good breakfast is even more essential in the winter when facing a long cold journey to work (or a chilly kitchen and a huge prep list).

For the Bircher Muesli:

Mix one grated apple (just the flesh, not the core), some yogurt (I used gooseberry in the picture, but you can use plain or whatever you prefer), a splash of orange juice and as much granola as you wish.

Halloween recipe #4: Pumpkin, coconut and cardamon soup

2010-10-29T14:26:00.012+01:00

Pumpkin, coconut and cardamon soup (this recipe is vegan and wheat free)

This is a really rich, creamy soup and the flavour of the cardamon really complements the pumpkin. If you want to make it lighter then just add one can of coconut and some water. This recipe serves 4-5.

(recipe by Sarah Wasserman)

Ingredients:

800g pumpkin (peel it if its a large tough-skinned variety, but no need for the smaller thinner-skinned varieties)
1 small white onion
3 cloves of garlic
15 cardamon pods - de-shelled
6 kaffir lime leaves (we get these in fresh, if you're using dried then re-hydrate them in some warm water)
1 green chilli

1) Chop up your pumpkin
2) Toast the cardamon pods until they start to pop (not too hot, you don't want to burn them). Then open up the pods and remove the seeds. Crush the seeds in a pestle and mortar or spice grinder.
3) Saute the onions with the chilli, garlic and add the cardamon
4) Remove the tough vein from the kaffir lime leaves and then slice them. Add them to the onions.
5) Add the diced pumkin, saute for a couple more minutes and then add the coconut milk.

6) Simmer for 30 minutes. You may need to add some water depending on how firm your squash is.
7) Puree the soup with a stick blender then serve.

Halloween recipe #3: Baby Pumpkins filled with chipotle, black bean chilli with toasted coconut and coriander rice

2010-10-28T19:36:00.021+01:00

Baby Pumpkin filled with chipotle, black bean chilli with toasted coconut and coriander rice
(this recipe is vegan and wheat free)

I made this for our daily special main yesterday but I got the idea from our Sous Chef, Marcelo Navarro, who told me about a dish popular in his native Brasil, in which they empty pumpkins and fill them with a coconut curry. I think the nice fresh flavour of the rice and pumpkin married well with the smoky chipotle flavour. This dish is a little labour intensive for making at home but it makes an impressive dish for a special meal or a dinner party.

Our pumpkin man, Greg, has supplied us with lots of beautiful little baby pumpkins. His advice with small pumpkins is not to peel them as the flesh loses flavour so just take the tops and bottoms off and scoop out the flesh. They are really easy to peel on the plate (though the skin is edible and sometimes quite tasty). If you cant get these baby pumpkins you can just use one medium sized pumpkin or alternatively use the bottom part of some butternut squashes and save the rest of the squash for another meal.

This recipe serves 6-8 for a main, depending on the size of your pumpkins. You might have a bit of chilli left over or you could choose to by not making so many pumpkins as the chilli make a lovely meal in itself. Just pop it in the fridge for another meal. It also makes a nice starter if you skip the rice and use slightly smaller pumpkins.

(recipe by Sarah Wasserman)
First prepare your pumpkins. Top and tail and scoop out all the seeds. Then brush the pumpkins (inside and out) with seasoned olive oil mixed with chopped garlic. Roast these in the oven (180c) for about 20 minutes.

For the Chilli:

1x can black beans
1x can chopped tomatoes
1x diced white onion
200ml water
3 Tbsp tomato puree
1 Tbsp chopped garlic
2 Tbsp chipotle chilli (this is a smokey flavoured chilli which we get from the excellent Cool Chilli Co in Borough Market. Ancho chilli is a good substitute and failing that add more smoked paprika)
1 Tbsp brown sugar (I use muscavado but it doesnt really matter)
1/2 Tsp cinnamon
1/2 Tsp smoked paprika
1 Courgette diced
3 Sticks celery diced
5 Tbsp chopped coriander

To make the Chilli:

1) Roast the diced courgettes in oven till cooked but still firm and green.
2) Saute the onions in olive oil for a couple of minutes (not too hot) then add the garlic. Turn down the heat and add the diced celery and saute for another few minutes. Then add all the spice including the chipotle and cook out for 2 minutes.
3) Add the tomato puree, chopped tomatoes, sugar, water and cook for 20-30 minutes.
4) Take of the heat. Add the black beans, courgette and coriander.

Fill the pumpkins with chilli and return to an oven (preheated to 180c) till heated through (about 15 minutes).

For the rice:

1) 250g basmati rice (thoroughly washed)
2) 1/2 can coconut milk
3) 100g dessicated coconut (toasted in the oven. Couple of minutes at 180c ought to do it)
4) Green chilli (not diced but thinly sliced)
5) 5 Tbsp chopped coriander

To make the rice:
(I'm sure most of you know how to cook basmati but including it here just in case. Timings are for easy cook basmati but for regular increase cooking time by ten minutes)
1) Heat a pan with a couple of tablespoons of oil. Add the chilli stir and then add the rice. Stir through the oil and then then cook for about 1 minute.
2) Add the coconut milk and then enough water to cover the rice by about 1/2cm. Cover and simmer gently for 10 minutes. Take off the stove and steam for five minutes.
3) Add the toasted coconut and chopped coriander.

Halloween Recipe #2: Pumpkin, pecan and cranberry cupcakes

2010-10-28T15:41:00.008+01:00

Pumpkin, pecan and cranberry cupcakes

(Recipe by Daniel Acevedo)

250g unsalted butter

250g castor sugar

3 eggs

350g self raising flour

200ml milk

200g pumpkin

50g dried cranberries

50g pecans

Peel and dice pumpkin into small chunks to speed up the cooking time. Lightly oil and roast until cook for approximately 20 min and set aside to cool

Using a whisk attachment with a hand mixer, in a medium sized bowl cream butter and sugar until it becomes whiter in colour, add eggs in one at a time mixing in well.

In a separate jug add milk and pumpkin and give a light blend with a hand blender. It is not essential to have a smooth liquid some small bits of pumpkin present is fine. Add your cranberries and pecan nuts to this mix and give another light blend to break them up slightly.

Add wet mix to creamed sugar and butter, sift in flour and fold mixture together using a wooden spoon.

Line muffin tin with cupcake cases and fill almost to the top as they will rise slightly. To make things easier use a piping bag if you have one and pipe it in.

Bake at 160c for 25-30min, to touch the cupcakes should bounce back when fully cooked, alternatively prick with a toothpick, should come out clean.

For the icing:

Depending on how much or little icing you wish to add here is a simple rule to follow

Half butter to icing sugar, I used the following:

200g unsalted butter

400g icing sugar

2 Tbsp milk

2-3 drops of your chosen food colour in, to tie in with the Halloween theme I used green

Beat soft butter in a mixing bowl with approximately half of the icing sugar, add the remainder of the sugar along with your milk and food colouring and combine well.

Once cupcakes have cooled down completely top with icing and decorate.

Finally, and most importantly. Taste test! Here carried out by our selfless volunteer Thiago Campos.

Halloween recipe #1: Pumpkin, Feta and piquillo pepper pie

2010-10-27T22:30:00.012+01:00

Here's our first recipe using our lovely organic pumpkins. This pie is on the menu at Mildreds but we re-sized it for making at home to make a 24 cm/ 9 inch pie to serve 4-5 for a main or 6-8 for a starter. If you cant get these spanish piquillo peppers then use some roasted and skinned red peppers.

(Recipe by Daniel Acevedo)

For the Filling:

1kg Pumpkin

1 red chilli

4 garlic cloves

4 sticks rosemary

200g feta

6 piquillo peppers

Splash olive oil

Few pinches of Maldon sea salt

For the Pastry:

200g butter (cubed and cold)

400g plain Flour

1 egg yolk

Ice cold water

1 Tbsp (more or less) fresh herbs (oregano, sage or thyme)

First make your pastry. We always use the mixer for this as the more you touch pastry the more rubbery it gets but you can crumb it by hand by rubbing the flour and butter together with your fingertips.
1) First crumb together your flour and butter (make sure your butter is fridge cold, it makes this easier)
2) Add the herbs, egg yolk and enough ice cold water to bring the crumbs together but not so much that it gets sticky.
3) Leave it to rest in the fridge.

Then start your filling.
1) Peel and de-seed and cut pumpkin into even bite sized chunks.

2) Finely dice chilli and finely slice garlic cloves, hand strip rosemary and roughly cut. Add all the above to a baking tray, lightly splash with olive oil, season with Maldon sea salt and bake for 25-30 min until fully cooked (it should be really soft).

3) Once pumpkin has cooled down, crumble in the feta cheese and add chopped piquillo peppers combine well.

Now assemble your tart.
1) In a 24cm pit tin (with a drop out base) roll and line with savoury pastry (recipe to follow).

2) Pack the pumpkin mix into the tart and seal with top layer of pastry and bake at 170c for 30-40 min or until golden brown.

You can if you like lay top layer of pastry out flat on top of the pie or as I have let it fold and wrinkle around, to avoid wastage and in my opinion give you a better finish, as I'm a sucker for a good bit of extra pastry with my pie.

This is also the same with glazing the pie I don’t bother as this does nothing to the final taste of the pie, as it is purely cosmetic and adds shine to the finished product. If you do like the shine, then we use either a traditional egg yolk wash or, more often, soy cream which works really well.

PUMPKIN TIME!!

2010-10-27T21:52:00.008+01:00

Pumpkin Time !

Its late October and fast approaching Halloween. One of the consolations for the gradual loss of sunlight is all the wonderful, colorful, organic pumpkins coming into the kitchen courtesy of Greg Klaes of Forge Farms. Daniel and I have just been to visit Greg at his farm in Oxfordshire and in between cups of tea and slices of pumpkin pie we interviewed him about his family farm, pumpkin, organic farming, Groove Armada and many other things.

We will be posting our interview with Greg soon. For now, feast your eyes on some of the wonderful varieties Forge Farm produces. Lots and lots of vegetarian pumpkin recipes to follow.

Mildreds Restaurant

2010-10-27T21:02:00.008+01:00

Mildreds Restaurant: An Introduction

Mildreds, established in 1988, serves internationally inspired vegetarian food, all of which is made daily on the premises. Catering for vegetarians, yet popular with omnivores, Mildreds offers friendly informal service in a lively atmosphere coupled with excellent value for money. We are a Soho institution, moving from Greek Street to our current location at 45 Lexington Street.

We use organic ingredients where possible and endeavor to source small businesses for our supplies.

We have a beautiful wood paneled dining room (featuring a fine selection of Victorian Erotica) which is available for party bookings Monday to Saturday, please phone 020 7439 2392 for details.

We do not take bookings in the restaurant if we are very busy when you arrive you can enjoy a drink whilst waiting for your table but if you want to avoid waiting please come before 7pm or after 9.30pm

Our shop Mrs Marengo’s caters for all take away orders with a similar menu during the day as well as an excellent selection of fresh daily salads and specials, cakes, muffins, cookies and cupcakes. Visit Mrs Marengo’s Cake Shop website and go to Breakfast, Lunch & Drinks Menu for details

Opening Times
12 noon till 11pm Monday to Saturday