National vegetarian week - mango summer rolls

What a better way to kick start National vegetarian week than to share some of our recipes from our amazing new cook book.  We will be posting another two recipes during the week to keep you inspired with fresh recipe ideas during vegetarian week #NVW15.

With the weather heating up and summer just around the corner, our mango summer rolls are the perfect start for the week

Mango Summer Rolls With spicy peanut sauce

Summer rolls have proved to be a very popular addition to
our menu. Gluten-free, vegan and very light, they make a
great snack on a hot day. They are really simple to make but
you may have to go to an Asian supermarket to find the rice
paper sheets.

90g (3oz) vermicelli rice noodles
100g (3oz) bean sprouts
1 large red chilli, trimmed and diced
grated rind of 2 limes
12 x 22cm (9 inch) rice paper wrappers
1/2 cucumber, deseeded and cut into
5mm (1/4 inch) thick batons
1 small ripe mango, peeled and cut
into 5mm (1/4 inch) thick batons
handful of mint, leaves picked
handful of fresh coriander,
leaves picked
1 medium beetroot, coarsely grated
1 large carrot, coarsely grated

For the Spicy Peanut Sauce
200g (7oz) crunchy peanut butter
200ml (7fl oz) water
1 red chilli, trimmed and finely diced
juice of 2 limes
1 tablespoon dark muscovado sugar
4 garlic cloves, very finely chopped
1.5-cm (3/4 inch) piece of fresh root
ginger, peeled and very finely
1. Cook or soak the rice noodles in boiling water according to the packet instructions, then drain well and leave to cool. Once cool, tip into a bowl with the bean sprouts, chilli and grated lime rind and mix together well.
2. Wet a rice paper wrapper by dipping it in a bowl of water for 15–20 seconds until it starts to soften and become pliable, then place it on a clean work surface. Arrange a few batons of cucumber and mango across the center of the wrapper, leaving a gap of 4–5cm (11/2–2 inches) either side for folding.
3. Add a few mint and coriander leaves, then a small handful of the noodle mix and grated vegetables.
4. Bring the bottom and top edges of the wrapper tightly up over the filling then fold the sides in over it. Continue to roll up tightly and place on a plate. Repeat this process with the remaining rolls and filling ingredients.
5. To make the spicy peanut sauce, put all the ingredients in a bowl and whisk together until smooth. Serve with the rolls.

mildreds the cook book - competition

The wait is almost over, we have recently received a hard copy of our cook book and it is now ready for pre order from various websites including Octopus books, amazon, and waterstones. We hope the book will be well received by all and becomes a top seller !

With the cook book launch just over a week away we are giving away 5 copies of our cook book via a twitter competition today!!.  simply follow us on twitter and Re-tweet our competition details when they are posted to be in the chance to win your very own copy of our cook book!

The cook book includes various mildreds classic dishes, a variety of gluten free and vegan recipes, as well as a menu planning section bringing together vegan and gluten free menu planning ideas.

We would like to thank former mildreds team member Kirsti-Lee Poulter for her beautiful work on all the illustrations featured throughout the book.

Below is a sneek peek of our cook book, we hope you enjoy!