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Planning Retirement Online

Recipe Inspiration from Waitrose

February 2014





 

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

Kick start your new year with some healthy recipes. Why not try something different using this Month's Health Food, Cheese.

 



See more Recipes from Waitrose


Desserts

 

Banane Celeste

Baked bananas with cream cheese is a rich pudding from Martinique which is served on special occasions. Cook the pudding in an ovenproof dish or in separate ramekin dishes

(Prep. time 5 mins, cooking time 30 mins, serves 4 - 6)

Ingredients

  • 200g pack Waitrose Soft Cheese
  • 50g light brown sugar
  • 1 level tsp ground cinnamon
  • 50g unsalted butter
  • 6 large firm but ripe Waitrose Fairtrade Bananas
  • 3 tbsp double cream



1. Preheat the oven to 180°C, gas mark 4. Cream the cheese, sugar and half the cinnamon together in a mixing bowl using a wooden spoon. Melt the butter over a low heat in the frying pan.

2. Either slice the peeled bananas lengthways for the ovenproof dish or slice them thinly for individual ramekins.

3. Add the cut bananas to the melted butter and fry gently until golden brown on both sides. Distribute the browned bananas evenly, either in a large shallow ovenproof dish or ramekins. Spread the cream cheese mixture over the bananas. Drizzle the double cream over the top and sprinkle with the remaining cinnamon.

4. Place the banana dish in the oven and bake for 15-20 minutes until the cheese is bubbling and golden brown. Serve immediately.


Kitchen tools
Ovenproof dish or 6-8 ramekins, frying pan, mixing bowl, wooden spoon, teaspoon, tablespoon, scraper, saucepan, fish slice, chopping board and a knife.

 


 

Boozy Quinces with Gorgonzola & Mascarpone

This satisfying, sweet and savoury dish is pudding and cheese course in one

(Prep. time 20 mins, cooking time 20-45 mins)

Ingredients

  • 1 Lemon
  • 6 tbsp Clear honey
  • 2 Star anise
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 1 Rosemary sprig
  • 600ml Red wine
  • 4 Quinces, peeled, halved and cored
  • 500g Gorgonzola
  • 250g Mascarpone

 

1. Peel 3 strips of rind from the lemon; leave the pith behind. Put in a large pan with the honey, herbs, spices and wine; bring to the boil. Simmer for 5 minutes. Add the quinces, topping up with water to cover if necessary. Put a lid on, return to the boil, then turn down the heat. Poach for 20–45 minutes until tender, turning once.

2. Remove with a slotted spoon and transfer to a bowl. Take out the spices and herbs and boil until reduced by a third and slightly syrupy. Leave to cool – it will thicken further. Serve half a quince per person, with some syrup and the cheeses.

Drinks recommendation
The Corker recommends- This needs a red sweet enough for the quinces but can cope with the salty cheese

 


 

Ricotta Puddings with Lemon Syrup

Light, fresh-tasting individual Italian-style puddings are made with ricotta cheese, smothered in a tangy lemon syrup and decorated with toasted almonds.

(Prep. time 15 mins, cooking time 30 mins, serves 6)

Ingredients

  • 100g ground almonds
  • 400g ricotta cheese
  • 250g Waitrose Unrefined Golden Caster Sugar
  • 125ml Waitrose Cooks' Ingredients Sicilian Lemon Juice
  • 3 Waitrose medium Columbian Blacktail eggs
  • 15g toasted flaked almonds, to decorate

 

1. Preheat the oven to 200°C, gas mark 6. Lightly grease 6 x 150ml metal pudding moulds or ramekin dishes and line the bases with circles of baking parchment.

2. Place the ground almonds in a mixing bowl, then beat in the cheese. Add 100g of the sugar, 2 tablespoons lemon juice and the eggs. Continue beating well until combined.

3. Divide the mixture between the moulds or ramekins and level the surfaces. Place on a baking sheet and cook for 25 minutes or until pale golden and just firm. Remove from the oven and allow to cool slightly.

4. Meanwhile, place the remaining sugar in a small heavy-based pan with 6 tablespoons cold water. Heat gently until the sugar dissolves, then bring to the boil for 5 minutes, or until syrupy and pale golden. Dip the base of the pan in cold water to prevent further cooking, then stir in the remaining lemon juice.

5. Loosen the edges of the puddings with a round-bladed knife and invert them onto serving plates. Reheat the lemon syrup and pour over the puddings. Serve warm, scattered with the toasted flaked almonds, and baked wedges of lemon.

Cook's tip
These desserts can be baked a day in advance and served chilled. Spoon with the syrup just before serving. Lightly charred baked lemon wedges make an appetising decoration. Cut a lemon into wedges, dip in a little caster sugar and bake on a piece of foil on the oven shelf for 10-12 minutes. Sicilian Lemon Juice, from our new Cooks' Ingredients range, contains juice from the finest Italian thick-skinned lemons.

 

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