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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 using this Month's Health Food, Mascarpone?

 


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


Chive and Mascarpone TartChive and Mascarpone Tart

Vegetarian

Serves: 6-8

Ingredients

  • 375g ready-rolled puff pastry
  • 1 egg
  • 500g mascarpone
  • 1/2 a lemon
  • 15g chives

 

Method

  1. Preheat the oven to 230°C, gas mark 8. On a floured surface, roll out a 375g pack ready-rolled puff pastry into a square measuring 38cm x 38cm. Slice down the middle and trim the edges, if needed, making two equal rectangles. Brush with beaten egg and bake on a heavy baking sheet for 10-12 minutes or until golden. Allow to cool.

  2. Meanwhile, mix 500g Mascarpone with the juice of half a lemon and a 15g pack of chives, chopped. Spread one of the pastry rectangles with a 2cm-thick layer of the Mascarpone. Top with the other pastry rectangle, and serve as part of a summer tea.

 



Triade Bianco


Worth every last penny, this is a beautifully crafted blend of the southern Italian grapes of Fiano, Falanghina and Greco that delivers ripe pear and citrus notes.

 


Apricots with mascarpone and pistachiosApricots with mascarpone and pistachios

Vegetarian

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes, plus cooling and chilling

 

Makes: 20

Ingredients

  • 150g caster sugar
  • 6 cardamom pods, seeds removed
  • 2 tsp lemon juice
  • 20 small, soft dried apricots (about 150g)
  • 125g mascarpone
  • 50g pistachios, finely chopped

Method

  1. Put the sugar, cardamom seeds and lemon juice in a small pan with 300ml water. Bring to the boil and simmer over a medium heat for a few minutes to dissolve the sugar. Add the apricots, bring back to the boil, then reduce the heat and simmer gently for 20-25 minutes. Transfer to a bowl to cool.

  2. Drain the apricots, reserving the syrup. Carefully open up the apricots; they will already be cut, but you may need a small knife to pull them apart. Fill each with 1 tsp mascarpone and dip into the chopped pistachios, then place in a single layer on a parchment-lined tray. Chill for 1 hour.

  3. Arrange the apricots on a platter and drizzle with the syrup. Serve with toothpicks to avoid sticky fingers.



Chiarli Vecchia Modena Pignoletto NV Spumante Brut


Fruity and sprightly, full of pear and white fruit character, it is refreshing and entirely pleasing. Great as an aperitif or as a food wine. It is dry but aromatic and very friendly with great fruit balance.


Rosemary Soda Scones with Mascapone and Roasted TomatoesRosemary Soda Scones with Mascapone and Roasted Tomatoes

These are an appetiser to hand round before the meal. Making soda bread is simplicity itself. Remember, it needs the lightest of mixing, so treat it as you would a scone dough. If you make these the day before, warm them up before serving.

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

Makes: 6

Ingredients

  • 100g plain flour
  • 75g Waitrose Self Raising Wholemeal Flour
  • ¼ tsp salt
  • ¼ tsp bicarbonate of soda
  • 1tsp chopped fresh rosemary or ½ tsp dried rosemary
  • Half a carton of buttermilk
  • 300g Waitrose Vine Cherry Tomatoes
  • 1 tbsp olive oil
  • 100g mascarpone cheese
  • Salt and freshly ground pepper

Method

  1. Preheat the oven to 200°C, gas mark 6. Sift the flours, salt and bicarbonate of soda into a large bowl. Add the rosemary and mix well.

  2. Make a well in the centre, then tip in all the buttermilk and mix quickly using a large fork until the mixture forms a soft dough. Tip the dough out on to a lightly floured work surface and knead briefly until it is just smooth.

  3. Roll or press the dough out to 2cm thick. Stamp out rounds using a 5cm cutter. Dust a baking sheet lightly and evenly with flour, place the scones on top, slightly apart.

  4. Bake for 12-15 minutes, until the scones are well risen and golden. Cool on a wire rack.

  5. While the scones are cooking, spread the tomatoes over a shallow ovenproof dish, drizzle with the oil and season. Roast for 15 minutes, until softened and charred.

  6. Split the cooled scones and spread each half with mascarpone. Spoon a couple of tomatoes on to each and serve warm or at room temperature.

Cook's tips

Make the scones and cook the tomatoes up to a day in advance. Warm the scones through before serving and use the tomatoes at room temperature. The assembled scones will sit happily for an hour before serving.

 



Moncaro Verdicchio dei Castelli di Jesi Classico


A classic Italian white wine with a light style and a fresh quality. The intrinsic almond and citrus flavours make this Verdicchio dei Castelli di Jesi a fresh crisp white with a long finish.


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