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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 something different using this Month's Health Food, Kiwi Fruit?

 


See more Recipes from Waitrose

Dessert

 


White chocolate and kiwi sconesWhite chocolate and kiwi scones

The zingy kiwi topping contrasts beautifully with these sweet scones - spread a little butter on them too for an extra treat!

Vegetarian

  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 20 minutes

Makes: 10

Ingredients

  • 40g slightly salted butter, cubed, plus extra for greasing
  • 200g white chocolate
  • 225g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 125ml milk, plus extra if needed and to glaze

FOR THE KIWI TOPPING

  • 1 large Braeburn apple, peeled, cored and diced
  • 1 tbsp lemon juice
  • 2 tbsp caster sugar
  • 3 kiwi fruit, peeled and diced
  • Butter, for spreading (optional)

Method

  1. Preheat the oven to 220°C, gas mark 7. Grease a baking sheet. Grate half the chocolate and finely chop the remainder. Put the flour in a food processor with the baking powder, add the butter and blend until the mixture resembles fine breadcrumbs.

  2. Add all the chocolate and milk to the flour and butter mixture. Bring together with a rounded knife until soft and sticky, adding a dash more milk if necessary.  Turn out onto a lightly floured surface and roll out to 3cm thickness. Cut out rounds using a 5cm cutter and transfer them to the baking sheet. Re-roll the trimmings to make more.

  3. Brush the tops with milk to glaze and bake for 12 minutes until risen and pale golden. Transfer to a wire rack to cool.

  4. For the topping, put the apple, lemon juice and sugar in a small saucepan and cook gently for 5–8 minutes until softened. Tip into a bowl and stir in the kiwi fruit. Leave to cool, then serve on top of the split scones, buttering them first if you like.

 



San Leo Asti NV



This is a fabulously frivolous wine; sweet yet very refreshing in style, softly sparkling and packed with green apple and green grape flavours. This aromatic sparkler is a great partner to sponge cake or fruit desserts.

 


 

 

Honeyed kiwi with coconut rice puddingHoneyed kiwi with coconut rice pudding

  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes

Serves: 4

Ingredients

  • 100g essential Waitrose long grain rice
  • 400ml can essential Waitrose half fat coconut milk
  • 3 kiwis
  • 2 tsp essential Waitrose pure clear honey
  • Zest of ½ lime

Method

  1. Place 100g essential Waitrose long grain rice, 400ml can essential Waitrose half fat coconut milk and 200ml water in a saucepan. Bring to a simmer and cook, stirring  occasionally, for 30 minutes, until the rice is tender.
  2. Meanwhile, peel and slice 3 kiwis. In a small bowl or ramekin,combine 2 tsp essential Waitrose pure clear honey with ½ tsp boiling water from the kettle. Grate in the zest of ½ lime and drizzle over the slices of kiwi.

  3. Serve the rice pudding topped with the honeyed kiwi.

 



Dr. Loosen Ürziger Würzgarten Riesling Kabinett



Made from grapes grown on the precipitously steep, Würzgarten vineyard in the village of Ürzig where all the work must be done by hand. A light-bodied, but concentrated wine that’s fruity with a spicy, mineral finish.

 



Kiwi and Papaya Puff TartletsKiwi and Papaya Puff Tartlets

Kiwis and papayas are excellent fruits at this time of year, when the citrus season is coming to an end and the summer fruits have not yet arrived. Kiwis contain the highest concentration of vitamin C in any fruit and papayas, as well as being and excellent source of vitamin A, are an excellent digestive after a meaty main course. These tasty puff pastry tartlets are ideal served after the recipe for Roast Lamb Fillet with Parsley Potato Crush.

  • Preparation time: 15 minutes
  • Cooking time: 15-20 minutes
  • Total time: 30-35 minutes

Serves: 4

Ingredients

  • 125g Saxby's Chilled Puff Pastry
  • 1 small papaya
  • 1 kiwi fruit
  • 2 tbsp clear honey
  • 1 tbsp shelled roasted unsalted pistachio nuts, chopped

Method

  1. Preheat the oven to 200°C, gas mark 6. Roll out the pastry large enough to cut out four 10cm circles. Transfer the pastry circles to a greased baking sheet and cover with clingfilm. Chill for 10 minutes.

  2. Using a vegetable peeler, peel the skins from the papaya and kiwi fruit. Cut the papaya in half lengthways, and using a teaspoon, scoop out and discard the seeds. Thinly slice the papaya flesh lengthways and the kiwi fruit into thin rounds.

  3. Arrange the sliced papaya and kiwi on top of the pastry circles. Drizzle with one tablespoon of the honey and bake for 15-20 minutes, until puffed up and golden. Remove from the baking sheet and transfer to warmed serving plates. Sprinkle over the pistachios and drizzle over the remaining honey. Serve warm with Waitrose Clotted Cream Ice Cream.

Cook's tip

Add extra flavour to your tartlets by using one of Waitrose's more unusual clear honeys. Waitrose Orange Blossom Honey is fragrant and delicious. If you prefer, you can make one large tart by rolling out the pastry to a 20cm circle. Continue with the recipe as for the individual tarts, but increase the cooking time to 20-25 minutes. You can freeze any leftover puff pastry.

 



Ariyanas Naturalmente Dulce



This is a sweet wine with delicate balancing freshness. The Moscatel of Alejandria grapes are dried in the sun for five days after harvest to concentrate the flavours and sugars.


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