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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, Milk?

 


See more Recipes from Waitrose

Dessert

Martha’s malted milk piñata cake

‘This is a really fun cake which goes down well with children and adults alike. I use My Favourite Vanilla Cake recipe for this, swapping some of the caster sugar for soft light brown and adding malted milk powder to give the cake a nostalgic, caramelised milk flavour.'

Martha Collison

This recipe is taken from Martha Collison’s new book Twist.

Makes12

Ingredients

  • 120g butter, plus extra for greasing
  • 125g caster sugar
  • 250g soft light brown sugar  
  • 300g plain flour
  • 3 tsp baking powder
  • 2 tbsp Horlicks or other malted milk powder         
  • ½ tsp salt
  • 300ml whole milk 3 eggs
  • 1 tsp vanilla bean paste

Buttercream

  • 50ml whole milk
  • 2 tbsp Horlicks or other malted milk powder
  • 150g unsalted butter, softened
  • 350g icing sugar

Filling and decoration

  • Approx 300g milk bottle sweets (ideally the floury kind, they are less sticky)
  • Coloured paper straws
  • You will also need three 18cm round tins and a stand mixer or an electric hand-held whisk.

 

Method

  1. Preheat the oven to 180°C/160°C fan/gas 4. Grease three 18cm tins and line with baking parchment.

  2. Put the butter, sugars, flour, baking powder, Horlicks and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until all the butter is rubbed into the dry mixture and it has a sandy texture. Alternatively, rub the butter into the dry ingredients by hand, as if you were making pastry.

  3. In a small jug, beat together the milk, eggs and vanilla. Pour the mixture down the side of the bowl into the dry ingredients and beat until everything is mixed together. When all the liquid has been added, beat on a high speed for two minutes until it is well combined and smooth. Alternatively, you could use an electric hand-held whisk.

  4. Divide the mixture evenly between the prepared tins and bake in the preheated oven for 25–30 minutes until golden brown. The cake will look slightly darker than you might expect with the added malted milk powder, so be more vigilant in checking that it is ready.

  5. To make the buttercream, heat the milk and malted milk powder in a small saucepan. Whisk until all the lumps of powder have dissolved and the mixture has thickened slightly. Set aside to cool. Beat the butter in a large bowl until smooth, then gradually add the icing sugar and cool malted milk paste. Use an electric hand-held whisk to beat the buttercream for 5–10 minutes until light and fluffy. It should hold its shape but still be fairly soft.

  6. To assemble the cake, stack the bottom two layers on top of each other and use a circular 9cm cutter to remove the middle. Press through both layers at once to make sure the holes line up.

  7. Put the bottom ring on a cake stand and cover the top with a layer of buttercream using a palette knife. Try not to get icing too close to the middle, because moisture on the sweets will cause them to become sticky.

  8. Put the second ring on top of the first and fill the hole with milk bottle sweets. Make sure it is filled to the same level as the sponge or the top sponge will cave in. Cover the second ring with buttercream then add the final sponge. Thinly cover the whole cake with some of the buttercream to trap any crumbs, then chill for a minimum of 30 minutes.

  9. Cover the cake with the remaining buttercream, placing a large dollop on the top to create a swirl. Decorate using more milk bottle sweets and coloured paper straws.

 

Carte or Muscat de Beaumes-de-Venise NV



Made solely from Muscat à Petits Grains grapes that have been fermented at a low temperature. This ensures Carte Or is never heavy or cloying despite the obvious sweetness on the palate. Lifted by lemon hints.


Milky strawberry jelly with summer fruits and blueberries

A wibbly-wobbly, just-set dessert full of fresh strawberries and topped with juicy blueberries.

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes, plus 2 hrs setting
  • Total time: 2 hrs 20 minutes

Serves: 4

Ingredients

  • 2 x 135g packs Hartley’s Strawberry Jelly, cut into small chunks
  • 300ml Waitrose Freshly Squeezed Orange Juice
  • 400g strawberries, hulled
  • 170g can Carnation Evaporated Milk
  • 150g blueberries (optional)

Method

  1. Place the jelly in a small pan with 4 tablespoons of the orange juice and warm over a gentle heat stirring well until dissolved. Alternatively, microwave on full power for 1½ minutes. Stir in the remaining orange juice and set aside.

  2. Thinly slice 6 of the strawberries and place in a moistened 1-litre jelly mould (see Cook's tip), reserving a few slices to decorate the top. Using a hand-held blender or food processor, purée the remaining strawberries.

  3. Place the strawberry purée, evaporated milk and the jelly mixture in a large measuring jug. Using a balloon or electric hand whisk, blend together well to aerate until the volume reaches about 1 litre.

  4. Pour the mixture into the jelly mould, allow to cool, then leave to set in a fridge for 2 hours. Turn out the jelly by dipping the mould in hot water briefly first. Serve, scattered with the reserved strawberries plus the blueberries, if using.

Cook’s tip
Wetting the jelly mould with cold water first helps to release the jelly later. If you prefer, pour the jelly mixture into 4 x 200ml serving dishes or ramekins and leave to set.

 


Domaine de Leyrissat Monbazillac



Golden in colour, this fine Monbazillac has intense notes of honey, blossom, and marmalade on the nose. The palate is smooth and fulfilling, with concentrated flavours of honey and marmalade.



Perfect buttermilk pancakes with chocolate sauce

 

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 6

Ingredients

For the chocolate sauce

  • 100ml essential Waitrose Double Cream
  • 1 Cooks’ Ingredients Chipotle Chilli, roughly chopped
  • 200g Divine Fairtrade 70% Dark Chocolate

For the pancakes

  • 150g essential Waitrose Plain Flour
  • Pinch of table salt
  • 25g golden caster sugar
  • 4 essential Waitrose Free Range Eggs
  • 100ml whole milk
  • 100ml buttermilk
  • 40g essential Waitrose Dairy Butter
  • 4 tbsp rapeseed or sunflower oil
  • Duchy Originals from Waitrose Organic Vanilla Ice Cream, to serve

Method

  1. To make the sauce, gently warm the cream and chilli in a pan then leave to infuse for 10 minutes. Break the chocolate into a bowl and place on top of a pan of simmering water, making sure the base doesn’t touch the water, and allow to melt slowly while stirring.

  2. Strain the warmed cream into the melted chocolate and stir. Discard the chilli. Keep the sauce warm while you make the pancakes.

  3. Sift the flour into a large bowl and add the salt and half the sugar. In a separate dish, crack 2 eggs into the milk. Separate the remaining 2 eggs and add the yolks to the milk.

  4. Add the buttermilk to the milk and eggs and whisk together. Slowly pour into the flour, whisking gently but being careful not to overmix.

  5. In a separate bowl, add the remaining sugar to the egg whites, whisk until light and fluffy then fold into the batter mixture in 2 stages.

  6. Heat a little butter and oil in a non-stick pan. Depending on the size of your pan, drop up to 5 large tablespoons of the pancake mix into it and fry each pancake for 40 seconds until bubbles appear on the surface. Flip over and fry for a further 40 seconds, then remove. Repeat in batches with the rest of the batter to make 18-24 pancakes.

  7. Divide the pancakes between 6 plates and top each with a scoop of ice cream and a drizzle of chocolate sauce. Serve swiftly.

Cook's tip
If you don’t like chilli but still want a hit of spicy flavour, add a pinch of ground ginger to the chocolate sauce instead.

 


Delicado Pedro Ximenez 'PX' Sherry



Sweet aromas of raisins and caramel, followed by velvety and sweet hints of raisins, dates and figs, with a long lively finish.  Perfect with dessert or poured over vanilla ice cream.  Serve slightly chilled 6°-10°C.

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