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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 one of the recipes below or a recipe using this Month's Health Food, Seaweed?

 


See more Recipes from Waitrose

Dessert

 


Barbecued Summer Fruits Drizzled with CaramelBarbecued Summer Fruits Drizzled with Caramel

Barbecuing fruit intensifies its flavour. Finish off this low fat pudding with a spoonful of Greek yogurt, a drizzle of caramel and chopped pistachios.

Low fat

  • Preparation time: 15 minutes
  • Cooking time: 10-12 minutes
  • Total time: 25-27 minutes

Serves: 6

Ingredients

  • 6 ripe peaches
  • 6 ripe plums
  • 250g strawberries
  • Juice of 2 large oranges
  • 2 tbsp soft brown sugar
  • 2 tsp vanilla extract

To serve:

  • 150g 0% fat Greek yogurt
  • 2 tbsp Vahiné Nappage Caramel sauce (find with the non-chilled desserts)
  • 50g chopped pistachios

Method

  1. Cut the peaches and plums in half, remove the stone and cut each piece into quarters. Hull and quarter the strawberries. Then tear off 6 squares of foil, large enough to hold the fruit when folded to double thickness.

  2. Divide the fruit equally between the folded foil squares and partially bring up the sides to hold in the juices. In a small jug, blend together the orange juice, brown sugar and vanilla extract. Divide the juice between each parcel and loosely seal each one.

  3. Cook on the barbecue for 10-12 minutes (this will depend on how hot your barbecue is), but check halfway through the cooking time. The fruit is ready when it softens slightly to the tip of a sharp knife, but without being too soft.

  4. Open each parcel, transfer to 6 serving bowls and top with a spoonful of yogurt, a drizzle of caramel sauce and a few chopped pistachios.

Cook's tips

Another way of telling when the fruit is ready is when the parcel puffs up. The caramel sauce can be used as a topping for ice creams, sundaes or on pancakes and fresh fruit. Instead of using a barbecue, the fruit can be cooked for 10-15 minutes in a preheated 200°C, gas mark 6 oven.

 



Rustenberg Straw Wine


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.


 

 

Raspberry and Mint Summer PuddingsRaspberry and Mint Summer Puddings

A twist on the classic summer pudding, these individual desserts are simple yet make an impressive display. Not only do they look and taste good, but raspberries are an excellent source of fibre and are fat free. You will find our raspberries are full of flavour and at their best right now.

  • Preparation time: 15 minutes, plus overnight chilling
  • Total time: 15 minutes, plus overnight chilling

Serves: 4

Ingredients

  • 3 tbsp Waitrose Pure Apple Juice
  • 2 tsp icing sugar
  • 400g Waitrose raspberries
  • 1 tbsp finely chopped fresh mint
  • 12 slices of thin sliced white bread
  • Waitrose Virtually Fat Free Fromage Frais, to serve

Method

  1. Place the apple juice and icing sugar into a pan over a low heat and add the raspberries. Bring to a gentle simmer then cook gently for 3-4 minutes until the juices just begin to run. Stir in the chopped mint and set aside.

  2. Using the base of an individual small ramekin as a template, cut out 8 equal circles of bread. Remove the crusts from the remaining 4 slices of bread and cut each slice in half. Gently flatten the strips of bread using a rolling pin.

  3. Line the base and sides of 4 ramekin dishes with 4 bread circles and the strips, reserving the remaining 4 bread circles.

  4. Spoon the raspberry mixture into the lined ramekins and top with the remaining circles of bread. Cover each ramekin with clingfilm, then place a saucer on top and secure in place with a heavy weight or an unopened can.

  5. Leave the puddings for at least 12 hours in the fridge. To remove from the ramekins, run the point of a sharp knife on the inside of each ramekin (between the dish and the bread), place an individual serving plate on top, invert and turn out onto the plate. Serve the puddings with a spoonful of fromage frais and decorate with extra fresh fruit and a sprig of mint.

Cook's tips

Any soft fruits work well in this recipe. Try a combination of berries such as blackcurrants, redcurrants or blackberries.

 



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.



Heston fruit cup dessert with lavender shortbreadHeston fruit cup dessert with lavender shortbread

Vegetarian

Serves: 4 (with leftover shortbread)

 

 

Ingredients

  • 2 packs Heston from Waitrose 2 Summer Fruit Cup Desserts

FOR THE LAVENDER SHORTBREAD

  • 250g pack unsalted butter, softened
  • 125g golden caster sugar
  • 375g plain flour, sifted
  • 1 medium Waitrose British Blacktail Free Range Egg
  • 1 egg yolk
  • 12g vanilla extract

FOR THE LAVENDER SUGAR

  • 50g caster sugar
  • 7g jar lavender, plus extra to decorate

Method

  1. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Start mixing at a slow speed for 1 minute, then increase to medium speed for another 3 minutes or until creamy.

  2. Slowly add the flour and mix until the mixture just comes together. Reduce the speed, add the egg, yolk and vanilla, mixing until combined. Place the dough on a tray, cover with clingfilm and chill in the fridge for at least 1 hour.

  3. Roll out the dough between 2 sheets of parchment paper into a rectangle 5mm thick. Place into the freezer while preheating the oven to 160°C, gas mark 4 (do not use a fan setting). Meanwhile, place the ingredients for the lavender sugar in a blender and blitz to a fine powder.

  4. Place the dough onto a baking tray and remove the top layer of parchment. Cook for 12 minutes. Remove from the oven and cut into 24 fingers about 10x3cm. Sprinkle over the lavender sugar and return to the oven for 10 minutes until firm and just starting to colour. Remove from the oven and sprinkle with a little lavender. Leave to cool slightly before serving alongside a Heston from Waitrose Fruit Cup.



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.


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