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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 with recipes inspired by this Month's Health Food, Ice cream?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Creamed cavolo nero on toastCreamed cavolo nero on toast

  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 20 minutes
  • Total time: 40 minutes, plus cooling

Serves: 4

Ingredients

  • 400g cavolo nero, stems removed and discarded
  • ½ tbsp extra virgin olive oil, plus extra to drizzle
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 8 tinned anchovies in olive oil, drained and chopped
  • 150ml double cream
  • 4 large slices sourdough or crusty bread, toasted

 

Method

  1. Roughly chop the cavolo nero and simmer briskly in a big pan of lightly salted boiling water for 3-5 minutes, or until tender. Drain and cool, then squeeze out the excess water.

  2. Meanwhile, heat the olive oil in a large pan. Add the onion and garlic and sweat for 7-8 minutes, until soft but not brown.

  3. Add the anchovies and stir until they dissolve into a paste. Pour in the cream and bubble until thickened a little. Stir in the cavolo nero, season with pepper and set aside.

  4. Splash the toast with oil and pile the cavolo nero on top.



Teruzzi & Puthod Rondolino Vernaccia di San Gimignano


This Tuscan dry white wine has an elegant nose of cut green apple and crisp citrus flavours, alongside soft fruits and a delicious stony minerality, followed by hints of almonds.

 


Mushrooms on a Toasted Bagel with Soured Cream and DillMushrooms on a Toasted Bagel with Soured Cream and Dill

Waitrose stocks a wide selection of bagels - try Caramelised Onion & Poppy Seed instead of plain. Earthy portabellini mushrooms taste great in this recipe, otherwise try Waitrose Wild & Exotic Mushroom Selection.

Vegetarian

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes

 

Serves: 1

Ingredients

  • ½ tsp caraway seeds
  • 25g butter
  • 1 small shallot, finely chopped
  • 100g Waitrose Organic Portabellini Mushrooms, sliced
  • 1-2 tsp lemon juice
  • 1 plain bagel, halved
  • 3 tbsp soured cream
  • 1 tbsp fresh dill, chopped, plus extra sprigs to garnish
  • Green salad leaves, to serve

Method

  1. Lightly crush the caraway seeds in a pestle and mortar. Melt half the butter in a small pan over a medium heat and gently cook the shallot and caraway seeds for 3-4 minutes until the shallot is soft. Add the mushrooms and increase the heat. Cook for 3-5 minutes until the mushrooms begin to brown. Stir in the lemon juice and let it evaporate for a minute.

  2. Toast and butter the bagel. Stir 2 tablespoons of soured cream and the chopped dill into the mushrooms. Season and spoon onto the bagel, top with the remaining cream and dill sprigs. Serve with green salad leaves.



Heritage Bourgogne Chardonnay


From renowned producer Albert Bichot comes this elegant white Burgundy with notes of stone fruit and flower blossom. There's a hint of flinty minerality on the finish that brings zest and vibrancy, making it perfect with fish in a buttery sauce.

 


Pea and Parmesan TartletsPea and Parmesan Tartlets

  • Preparation time: 30 minutes, plus 30 minutes chilling
  • Cooking time: 20 minutes
  • Total time: 50 minutes, plus chilling

Serves: 6

Ingredients

  • 150g plain flour
  • Pinch salt
  • 75g cold butter, diced, plus extra for greasing
  • 1 large egg yolk
  • Ice-cold water, to bind Filling

Filling

  • 1 tbsp olive oil
  • 6 salad onions, finely sliced
  • 1 clove garlic, finely chopped
  • 200g frozen petits pois, defrosted
  • 1 medium egg and 1 medium egg yolk
  • 142ml carton double cream
  • Salt and freshly ground pepper
  • 50g grated Parmesan

Method

  1. For the pastry, sift the flour and salt into a bowl or food processor. Add the butter and with your fingertips, or by pulsing the processor, rub the butter in until the mix resembles crumbs. Add the egg yolk and just enough cold water to bring the pastry together (around 3 tbsp). Knead into a ball, wrap in clingfilm and chill for at least 30 minutes. Meanwhile, preheat the oven to 180°C, gas mark 4 and grease 6 x 10cm tartlet tins.

  2. Roll out the pastry and use to line the tins. Put them on a baking sheet, prick the bases with a fork and line with greaseproof paper and baking beans. Bake blind for 15 minutes, or until just cooked. Leave the oven on.

  3. To make the filling, heat the oil in a frying pan over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and fry for 1-2 minutes or till soft and fragrant but not browned. Remove from the heat. Stir in the petits pois.

  4. Beat the egg, egg yolk and cream together. Season. Divide the pea mixture between the tartlet cases, sprinkle over the Parmesan, then top with the egg and cream mixture. Bake for 20 minutes or until golden and just set. Serve warm.

  5. Variations: You could make one large tart, in a 20cm-diameter, deep tart tin. In this case, bake the pastry blind for an extra 5 minutes and, for the filling, increase the quantities to 2 medium eggs, 1 egg yolk and 200ml double cream. Bake the tart for 30 minutes. To vary the filling, fry 140g cubed pancetta with the onions, reducing the quantity of peas to 150g. Or chop a 140g pack smoked salmon and stir into the onions with the peas (again, reduce the peas to 150g). If you want these tarts to be a vegetarian main course, serve them with new potatoes and salad. Mixed, ready-made antipasti would make a good starter in this case.

 

Variation

You could make one large tart, in a 20cm-diameter, deep tart tin. In this case, bake the pastry blind for an extra 5 minutes and, for the filling, increase the quantities to 2 medium eggs, 1 egg yolk and 200ml double cream. Bake the tart for 30 minutes. To vary the filling, fry 140g cubed pancetta with the onions, reducing the quantity of peas to 150g. Or chop a 140g pack smoked salmon and stir into the onions with the peas (again, reduce the peas to 150g). If you want these tarts to be a vegetarian main course, serve them with new potatoes and salad. Mixed, ready-made antipasti would make a good starter in this case.

 

Tenuta Rapitalà Grillo



This is a classic Sicilian style with aromas of citrus fruit, wildflower blossom and herbs, and a hint of barley sugar on the nose. It’s perfect with light pasta dishes, fish and poultry.


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