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Planning Retirement Online

Recipe Inspiration from Waitrose

January 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, Pickled Vegetables.

 



See more Recipes from Waitrose


Main Courses


Five-Spice Vegetarian Stir-Fry

(Prep. time 5 mins plus marinating, cooking time 15 mins, serves 4)

Ingredients

  • 2 tbsp light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tsp crushed dried chillies or 1 fresh red chilli, deseeded and finely chopped
  • 2 tsp Chinese five-spice powder
  • 350g tofu, cut into chunks
  • 250g Thai fragrant rice
  • 1 tbsp groundnut oil
  • 2 red and 1 yellow medium peppers, deseeded and sliced
  • 200g broccoli, cut into florets
  • 1 tbsp sesame oil
  • 1 heaped tsp cornflour
  • 4 tbsp cold water
  • 1-2 tsp toasted sesame seeds

 

1. Mix the soy sauce, vinegar, sugar, chilli and five-spice powder then add the tofu and coat well. Cover and marinate for 1-2 hours if possible.

2. When ready to cook, drain the tofu, reserving the marinade. Put the rice to cook, following pack instructions.

3. Heat a wok with half the groundnut oil over a high heat. Add the tofu (you might need to do this in batches). Stir-fry for 1-2 minutes until golden then remove to a warm plate. Add the remaining groundnut oil to the pan, then the peppers, broccoli and sesame oil. Stir-fry for 3 minutes or until just tender.

4. Stir the cornflour and water into the reserved marinade and add to the pan, along with the tofu. Cook briefly until thickened. Add a little hot water if needed to give a rich sauce. Serve with the rice, scattered with sesame seeds.



 

Broad Bean Cannelloni topped with Mozzarella

(Prep. time 30 mins, cooking time 35-40 mins, serves 4)

Ingredients

  • 450g fresh broad beans (about 300g podded weight)
  • 200g tub Waitrose Light Soft Cheese
  • 1 clove garlic, crushed
  • ½ x 25g pack fresh basil, roughly chopped
  • 350g tub Waitrose Perfectly Balanced Tomato & Herb Sauce (from the chiller cabinet)
  • 12 cannelloni tubes taken from a 250g pack dried Buitoni Cannelloni (or fresh pasta sheets from the chiller cabinets - see cook's tips)
  • 350g tub Waitrose Perfectly Balanced Cheese Sauce (from the chiller cabinet)
  • 50g Waitrose Grated Mozzarella

 

1. Preheat the oven to 200°C, gas mark 6. Place the broad beans in a pan of boiling water and simmer for 5-7 minutes, until tender. Drain and refresh under cold running water.

2. Place the broad beans, soft cheese, garlic and basil in a food processor, season with freshly ground black pepper and pulse until combined, but still retaining some texture.

3. Spoon the tomato and herb sauce evenly across the base of a large gratin or ovenproof dish. Place the broad bean filling in a piping bag or a clean plastic food bag with the corner snipped off and pipe into the cannelloni tubes. Put the cannelloni in the dish on top of the tomato sauce. Spoon the cheese sauce over the top, ensuring the pasta is covered. Sprinkle with the mozzarella.

4. Bake on the top shelf of the oven for 35-40 minutes, until bubbling and golden. Serve with Waitrose Continental Salad.

Cook's tip
Swap fresh broad beans for frozen. If using fresh pasta sheets, soften them slightly in a bowl of boiling water, drain and blot dry. Spread a little mixture on the edge of each one and roll up.

 


 

Mushroom Barley Stew with Chesnuts

(Prep. time 30 mins plus soaking time, cooking time 45 mins, serves 8)

Ingredients

  • 40g pack Waitrose Select Dried Mixed Mushrooms or 40g of mixed dried mushrooms
  • 5 tbsp olive oil
  • 1 medium onion, finely sliced
  • 3 carrots, peeled and cut into chunky half moons
  • 3 sticks celery, sliced
  • 2 garlic cloves, finely chopped
  • 600g mixed fresh mushrooms, trimmed
  • 4 ripe tomatoes, peeled and diced
  • 2 tsp plain flour
  • 300ml Madeira or vegetable stock
  • 75g pearl barley
  • 2 leeks, sliced
  • 500g pack Waitrose Frozen Peeled Chestnuts or 500g fresh chestnuts, peeled weight

 

1. Soak the dried mushrooms in 600ml lukewarm water for 20 minutes.

2. Pour the olive oil into a large saucepan. Set over a low heat and gently fry the onions, carrots, celery and garlic until soft. Mix in the fresh mushrooms, cutting any large ones in half, and as soon as they begin to soften add the tomatoes. Fry for a further 1 minute then stir in the flour and cook for 3 minutes.

3. Meanwhile, strain the dried mushrooms through a fine sieve, saving their water. Measure 600ml mushroom water, making sure that any fine sand from the mushrooms is left behind. Add the Madeira or vegetable stock, mushroom water, barley and soaked mushrooms to the stew. Season to taste.

4. Bring to the boil, cover, then simmer for 30 minutes. Add the leeks and frozen or fresh chestnuts, bring to the boil then simmer for 5-8 minutes. Allow to cool - this casserole is better if reheated as it allows the flavours to blend. Freeze at this stage if cooking in advance.

5. Reheat the stew when you are ready to serve. You may need to add a little water. Serve immediately with Savoy cabbage.

 

Go back to Starters, or Move on to Desserts


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