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Planning Retirement Online

Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not have a go at the recipes below or try one of our starters or maincourses using this Month's Health Food, Cabbage?

 


See more Recipes from Waitrose

Dessert

 


Chocolate Pear StrudelChocolate Pear Strudel

Filo pastry is very low in fat and is ideal for this filling of melted chocolate and soft juicy pears. For best results, use firm but sweet and ripe dessert pears, such as Conference.

  • Preparation time: 30 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour 10 minutes

Serves: 8

Ingredients

  • 75g coarse fresh white breadcrumbs
  • 1 tsp ground mixed spice
  • 1kg ripe dessert pears, peeled, cored and thinly sliced
  • 100g Waitrose Belgian Milk Chocolate, chopped
  • 75g light muscovado sugar
  • 9 sheets Cypressa Fresh Filo Pastry
  • 1 medium egg white, lightly beaten
  • 25g cocoa powder
  • 1 tbsp icing sugar

Method

  1. Preheat the oven to 190°C, gas mark 5. Toss the breadcrumbs with the spice and toast lightly under a moderate grill.

  2. Toss the pears with the chopped chocolate and sugar. Unroll the pastry, but keep well wrapped in clingfilm or covered with a clean, damp cloth. Place 3 sheets of pastry, slightly overlapping, on the work surface, and brush with a little beaten egg white. Cover with another 3 overlapping sheets, brush again with the egg white, then repeat.

  3. Scatter the pear and chocolate mixture over the pastry to within 5cm of the edges. Sprinkle with all but 1 tsp of the cocoa powder and then the breadcrumbs. Fold the 2 shorter ends over the filling, then roll up loosely from a long side. Transfer to a baking tray with the join underneath.

  4. Using a sharp knife, mark the top in a diamond pattern, taking care not to cut all the way through. Brush with the remaining egg white. Bake for about 40 minutes or until deep golden. Serve warm, dusted with the icing sugar and reserved cocoa powder.

Cook's tip

To prevent the pears from discolouring after preparation, simply place in a bowl of water with the juice of ½ a lemon and pat dry with kitchen paper before using.

 



Brown Brothers Special Late Harvested Orange Muscat & Flora



A popular sweet wine showing fragrant orange blossom and Muscat aromas followed by honeyed apricot orange and lime on the palate. A beautifully balanced style of sweet wine which is never cloying.

 


 

 

Swedish Snow CakeSwedish Snow Cake

This fruit dessert has a cold centre and a hot meringue outside.

  • Preparation time: 30 minutes, plus 1 hour chilling time
  • Cooking time: 20 minutes
  • Total time: 1 hour 50 minutes

Serves: 6 - 8

Ingredients

  • 75g Waitrose English Butter
  • 150g pack Anna's Ginger Thins, processed or crushed into crumbs
  • 150ml Jokk Swedish Lingonberry Juice drink
  • 125g pack Waitrose Fresh Blueberries
  • 2tbsp cornflour
  • 150g pack Waitrose Fresh Raspberries
  • 750ml tub Winner Vanilla Swedish Glace
  • 4 medium free range egg whites
  • 100g caster sugar

Method

  1. Melt the butter and add the biscuit crumbs. Mix well and press the mixture over the base of a greased 19cm loose-bottomed tin and about 3cm up the sides.

  2. Bake in a preheated oven at 180°C, gas mark 4 for 10 minutes or until the edge of the base starts to brown. Allow to cool.

  3. Pour three quarters of the Lingonberry juice into a small saucepan. Add the blueberries, bring to the boil and simmer for 2 minutes or until the skins of the berries start to split. Blend the cornflour with the remaining Lingonberry juice. Add to the cooked blueberries with the raspberries and stir until the mixture thickens and boils. Simmer for 1 minute then remove from the heat and allow to cool.

  4. Pour the mixture into the biscuit base and chill in the refrigerator for 30 minutes or until completely cold. Remove the filled biscuit base from the tin and stand on a baking sheet. Carefully turn the glace out of the tub and place in one piece on the fruit mixture. Place in the freezer for 30 minutes.

  5. Whisk the egg whites until stiff and then gradually whisk in the sugar, 2tbsp at a time until thick and smooth. Spread the egg white over the glace and bake in a preheated oven at 200°C, gas mark 6 for about 10 minutes or until the meringue is golden. Dust with icing sugar and serve.

Cook's tip

Don't miss out on the cooling times as they help ensure that the glace remains frozen. Don't leave the dessert in the freezer for more than 30 minutes or the fruit as well as the glace will be frozen when you serve.

 



Seriously Peachy Pacherenc du Vic Bilh from Waitrose



Made from the revered Petit Manseng variety, this is an unctuous peachy wine with candied fruit flavours and a balancing freshness. Perfect with lemon or raspberry tart or country pâté.

 



Pinapple and Muscovado CreamsPinapple and Muscovado Creams

This recipe uses Costa Rican Supersweet pineapples which are large, sweet and juicy - great for a Perfectly Balanced dessert. Make in advance and refrigerate so that the flavours have a chance to mingle and the muscovado sugar melts to a smooth, syrupy sauce.

  • Preparation time: 20 minutes, plus 30 minutes chilling time
  • Total time: 50 minutes

Serves: 6

Ingredients

  • 1 Waitrose Large Supersweet Pineapple
  • 200g Waitrose Virtually Fat Free Fromage Frais
  • 125g Waitrose Light Soft Cheese
  • 1½ tsp Langdales Natural Vanilla Essence
  • ½ Waitrose Madeira Cake
  • 75g dark muscovado sugar

Method

  1. Slice the top and base off the pineapple, cut away the skin and remove the 'eyes' as you go. Halve lengthways and cut out the core. Weigh 500g of the flesh and leave the rest to one side. (Wrap any leftover pineapple with clingfilm and store in the fridge for up to 2 days.)

  2. Whisk together the fromage frais, soft cheese and vanilla essence until smooth. Finely chop 150g pineapple and stir into the fromage frais mixture. Cut 12 small wedges from the remaining pineapple and reserve for decoration. Thinly slice the rest of the pineapple into bite-size pieces and spoon half of it into 6 tall serving glasses, tumblers or ramekins. Crumble half the cake over the pineapple, then spoon over half the fromage frais mixture. Sprinkle half the sugar over the top.

  3. Add a second layer using the remaining ingredients and decorate with the pineapple wedges. Chill for about 30 minutes before serving.

Cook's tip

Any leftover pineapple can be chopped into small pieces and folded into Greek yogurt with maple syrup or honey. Alternatively, slice, drizzle with kirsch or rum and a sprinkling of demerara sugar, and grill lightly. Serve with frozen yogurt. 

The easiest way to remove the 'eyes' from the pineapple is to stand it on a chopping board and thinly slice the skin off. Then run the knife at an angle either side of the 'eyes' forming a channel.

 



Waitrose Sauternes Château Suduiraut



Made from Sémillon grapes at the first-growth Château Suduiraut, one of the greatest vineyards of Sauternes. The addition of a touch of Sauvignon gives the wine a stylish brightness and lift. Ideal for drinking now.


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