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Recipe Inspiration from Waitrose




 

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

Why not try a starter or main using this Month's Health Food, Aubergine?

 


See more Recipes from Waitrose

Dessert

Lychee cream with pomegranate jelly

  • Preparation time: 10 minutes, plus chilling and setting
  • Cooking time: 10 minutes
  • Total time: 20 minutes, plus chilling and setting

Makes: 4

Ingredients

2 gelatine leaves
14-15 fresh lychees, peeled
and stoned, or 425g can
lychees, drained
50g golden caster sugar
300ml double cream

FOR THE POMEGRANATE JELLY
Seeds from 3 large pomegranates
2 gelatine leaves
2 tbsp sugar

 

Method

  1. Place the gelatine leaves in a bowl of cold water and leave to soak.

  2. Place the prepared lychees in a blender and whizz until as smooth as possible – you should end up with about 150ml lychee purée. Spoon the purée into a medium-sized saucepan along with the sugar and cream. Mix and heat gently until the sugar has dissolved. Remove from the heat.

  3. Squeeze out the water from the gelatine and stir into the cream mixture, stirring well until dissolved. Pour the cream through a sieve into a jug, pressing everything through with the back of a spoon. Divide the mixture between 4 serving glasses, cool completely then place in the fridge to set – about 1½ hours.

  4. Meanwhile, for the jelly, reserve about 4 tablespoons of the seeds to decorate. Pulse the remainder in a food processor until roughly chopped. Pour the chopped fruit and juice through a sieve into a small saucepan, pressing as much juice as possible through the sieve without crushing the white pips too much as they can be quite bitter. You should end up with about 200ml juice.

  5. Place the gelatine leaves in a bowl of cold water and leave to soak. Add the sugar to the pomegranate juice, bring to the boil then remove from the heat. Squeeze out the water from the gelatine and add to the juice, mixing well until dissolved. Set aside to cool.

  6. Pour the cool pomegranate juice over the set lychee cream and add a tablespoon of reserved pomegranate seeds to each. Carefully return the glasses to the fridge and chill for at least 2 hours until the jelly has set. 

368236 Lustau Moscatel de Chipiona NV Jerez, Spain 50cl £6.49

A fresh and soft and smooth sweet white wine made from Moscatel grapes from Jerez in southern Spain. A delicious sweetie with high natural acidity to balance all that sweet grapey fruit. Exclusive to Waitrose.


Sea salt fudge brownies

The perfect pick-me-up with coffee, these moist, gooey brownies are dotted with chunks of creamy sea-salt fudge.

  • Preparation time: 20 minutes
  • Cooking time: 25-30 minutes
  • Total time: 45-50 minutes

Makes: 24

Ingredients

  • 180g Hope & Greenwood handmade salt caramel fudge or other fudge
  • 250g Waitrose Continental Plain Chocolate, chopped
  • 175g unsalted butter
  • 3 eggs
  • 225g light muscovado sugar
  • 75g self raising flour
  • ½ tsp baking powder
  • 100g roasted, salted large peanuts, chopped

Method

  1. Preheat the oven to 190C, gas mark 5. Grease and line a 27 x 18cm shallow baking tin with baking parchment. Cut the fudge roughly into 1cm cubes.

  2. Put the chocolate and butter in a bowl and melt, either using the microwave on medium power for 2-3 minutes or by resting the bowl over a pan of gently simmering water. Stir to make a smooth sauce.

  3. In a separate bowl, whisk together the eggs and sugar until thick, smooth and beginning to froth. Stir in the slightly cooled melted chocolate mixture, then the flour and baking powder.

  4. Lightly stir in half the fudge and nuts and turn into the tin, spreading into the corners. Scatter with remaining fudge and nuts. Bake in the oven for 25-30 minutes until a sugary crust has formed but the mixture feels wobbly underneath. (Check the brownies frequently towards the end of cooking as the flavour and texture are better if moist and gooey. Don’t forget that both the chocolate and butter will firm up as the cake cools.) Leave to cool completely in the tin.

  5. Lift out of the tin and cut into 24 small squares.

 

721896 Rustenberg Straw Wine 2011 Coastal Region, South Africa 37.5cl £13.49

Very ripe grapes laid out on straw mats gives complexity to an exquisite dessert wine. The results is a sweet wine with characters of honey, peach, marmalade and lemon.




LOVE life Carrot cake bites

  • Preparation time: 15 minutes
  • Cooking time: 35-40 minutes
  • Total time: 55 minutes

Makes: 20

Ingredients

  • 275g Duchy Originals from
  • Waitrose organic brown self raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground mixed spice
  • 100g dark muscovado sugar
  • 250g finely grated carrots
  • 200g sultanas
  • 125ml Waitrose Leckford Estate cold pressed rapeseed oil
  • 2 large Waitrose free range British Blacktail eggs, beaten
  • Grated zest and juice of 1 orange
  • 100g essential Waitrose lighter soft cheese
  • 1-2 tbsp agave or maple syrup

Method

  1. Preheat the oven to 180°C, gas mark 4. Line a deep, 20cm square, non-stick cake tin with baking parchment.

  2. In a large bowl, stir together the flour, bicarbonate of soda, spice, sugar, carrots and sultanas. Make a well in the centre and add the oil, eggs and orange juice. Mix until well blended. Pour into the tin and bake for 35-40 minutes until risen and cooked through.

  3. Lift the cake onto a wire rack and leave to cool completely.Beat together the soft cheese, most of the orange zest and syrup (reserving a little zest for garnish).

  4. Spread the cream-cheese frosting on top of the cake, sprinkle over the remaining zest to decorate, then cut into squares to serve.


020817 Royal Tokaji Blue Label 5 Puttonyos Aszú 2009 Tokaji, Hungary 25cl £12.29

This Tokaji is made in a traditional manner from the classic blend of Furmint Hàrslevelü and Muskotály grape varieties. A wine with lovely sweetness balanced by a pronounced fresh acidity.

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