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Planning Retirement Online

Recipe Inspiration from Waitrose

February 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, Cheese.


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

See more Recipes from Waitrose


Two Cheese & Onion Tart

Pastry dishes are easy with Saxby's Fresh Ready Rolled Puff Pastry. Use it to make this cheese and onion tart that combines roasted red onions with two West Country cheeses that are full of flavour. Serve this dish with plenty of salad as a starter or light lunch. It is also wonderful eaten cold as part of a late summer picnic.

(Prep. time 15 mins plus 10 mins cooling, cooking time 20-25 mins, serves 6)


  • 375g pack Saxby's Fresh Ready Rolled Puff Pastry
  • 300g Waitrose Ingredients Roasted Red Onions in Balsamic Vinegar with Fresh Thyme, drained (from the Deli Counter)
  • 100g West Country Farmhouse Double Gloucester Cheese
  • 100g West Country Farmhouse Mature Cheddar
  • 250g cherry tomatoes, washed and halved
  • 2 tbsp chopped fresh parsley


1. Preheat the oven to 220°C, gas mark 7. Unroll the pastry on a large baking sheet. Using the tip of a sharp knife, mark a rim around the pastry, 5cm from the edges, taking care not to cut right through. Prick the pastry all over with a fork within the marked lines.

2. Arrange the onions on the pastry within the marked lines, then cut the cheese into cubes. Scatter the cheese and the tomatoes over the onions.

3. Season and bake for 20-25 minutes until the pastry is golden brown and the cheese is melted and lightly browned. Allow to cool for 10 minutes then sprinkle with parsley. Cut into squares to serve.

Drinks recommendation
There is no better match for tangy English cheeses than a strong dry-edged cider such as Waitrose Vintage Cider.


Goat's Cheese Bruschetta with Orange Vinaigrette

(Prep. time 30 mins, serves 6)


  • 6 slices open-textured bread
  • Olive oil
  • Salad leaves, to serve
  • 6 large, thick slices goat's cheese
  • 12 chives, to serve
  • Orange vinaigrette
  • 75g caster sugar
  • 2 tbsp water
  • 150ml white wine vinegar
  • Finely grated zest of 1 orange
  • 2 tsp Dijon mustard
  • 150ml sunflower oil
  • Salt


1. Preheat the oven to 180°C, gas mark 4.

2. Brush the bread with olive oil and bake for 6-8 minutes until crisp and just golden - don't over-do it because the bread will be toasted again later. Leave the toasted bread to cool.

3. While the bread is cooling, arrange the salad leaves on 6 serving plates.

4. For the vinaigrette, dissolve the sugar in the water in a small pan over a gentle heat, then simmer the syrup until it has turned to a deep-golden caramel colour (about 5 minutes). Avert your face and pour in the vinegar (it will splutter). Add the orange zest, return the pan to the hob and without stirring, boil the mixture for another couple of minutes until you have about 175ml liquid.

5. Put the mustard into a large screwtop jar, add the orange syrup and mix until smooth. Add the oil and shake hard to emulsify the mixture. Alternatively, mix together the mustard, syrup and oil in blender. Season with a pinch of salt.

6. Preheat the grill. Put a slice of cheese on each piece of toasted bread and place under the grill until the cheese is golden. With a fish slice, transfer the bruschettas to the serving plates. Pour warm vinaigrette over each one, decorate each with 2 crossed chives and serve.



Anchovy & Feta Cheese Salad

This is a marriage of Mediterranean flavours, combining Greek feta with marinated Italian anchovies.

(Serves 8)


  • 1 garlic clove, peeled
  • 4 handfuls of baby spinach leaves
  • 4 tomatoes, roughly chopped
  • 12 Waitrose Marinated Anchovy Fillets (from the delicatessen counter)
  • 115g Waitrose Feta Cheese in Olive Oil and Oregano (from the delicatessen counter), cubed
  • Oil reserved seasoning


1. Rub the garlic around the inside of a salad bowl.

2. Line the bowl with the leaves, add the tomatoes and anchovies, and scatter the cheese over the top. Season and drizzle the salad with the reserved oil from the cheese, then toss together just before serving.


Move on to Main Courses

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The above article is part of the features section of laterlife.com called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to laterlife.com written by a number of experienced and new journalists.

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