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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 using this Month's Health Food, Milk?

 


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


Taleggio and spinach roulade

This beautifully rustic bread is something I always take to a picnic if asked to bring a dish.

  • Preparation time: 40 minutes
  • Cooking time: 35 minutes
  • Total time: 1 hr 15 minutes, plus 2 hrs rising 

Serves: 8

Ingredients

  • 160ml whole milk
  • 1 tsp caster sugar
  • 2 tsp dried active yeast
  • 3½ tbsp sunflower oil
  • 1 medium egg
  • 1 egg yolk
  • ½ tsp salt
  • 350g strong white bread flour

Filling

  • 80g crème fraîche
  • ½ tsp salt
  • 100g baby spinach leaves
  • 20g basil leaves, torn
  • 100g Pecorino cheese, grated
  • 250g Taleggio cheese, sliced
  • 100g semi-dried, marinated tomatoes

Glaze

  • 1 egg, beaten
  • 1 tbsp poppy seeds

Method

  1. Heat the milk gently in a small saucepan until lukewarm; add the sugar and stir to dissolve, then add the yeast and stir. Set aside for about 10–15 minutes, until the yeast starts to froth.

  2. Place the remaining dough ingredients in the bowl of an electric mixer, add the yeast and milk and work with a dough hook on slow speed for about 2 minutes. Increase to high speed and knead for another 7 minutes, by which point the dough should have turned into a smooth, shiny ball (alternatively, knead the dough by hand; this will take an extra 10–15 minutes).

  3. Transfer the dough to a large, lightly oiled bowl, cover with a wet cloth and put in a warm place. Line a 30cm x 40cm oven tray with baking parchment. After about 45 minutes, once the dough has doubled in size, transfer it to a flour-dusted surface and roll it out thinly to the size of the tray. Line the tray with the dough. Cover with the cloth and leave for 30 minutes.

  4. Once the dough has risen, cover it with the filling. Spread the crème fraîche all over, sprinkle on the salt, then scatter over the leaves, cheeses and tomatoes. Carefully picking up one of the long sides of the dough, roll it into a neat log. Sit the log on its seam so it doesn’t unravel. Cover with the tea towel and leave for 30 minutes.

  5. Preheat the oven to 200°C/gas 6. For the glaze, brush the roulade's surface with the egg, then scatter over the poppy seeds; bake for 10 minutes, then reduce the temperature to 150°C/gas 2 and cook for 25 minutes. When ready, it should be dark brown and a sharp knife should come out with some cheese on it but no dough. Take it out, allow to cool a little and slice.

 


Zenato Villa Flora



An excellent Italian wine produced from Trebbiano grapes grown south of Lake Garda. It has a delicate floral bouquet, yet is rich with plenty of lively fresh fruit and depth of flavour.


Rachel Allen's mini Yorkshire puddings

A Great British classic - but in dainty party-sized form. This hot canapé is perfect for entertaining as parts of it can be prepared in advance.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes

Serves: 24

Ingredients

  • 75g strong white flour, sifted
  • 150ml whole milk
  • 2 eggs, 1 separated
  • 200g sirloin steak
  • 1 tbsp olive oil
  • 60ml vegetable oil
  • 4 tbsp onion jam (see Rachel Allen's onion jam recipe)
  • 24 rocket leaves (approx 20g)

Method

  1. Preheat the oven to 200°C, gas mark 6. In a bowl, put the flour, milk, whole egg and yolk (keep the egg white for another recipe).  Season with salt and pepper. Whisk together, add 150ml water and whisk again until smooth. Pour into a jug and set aside for up to 2 hours.

  2. Meanwhile, place a griddle pan over a high heat. Drizzle the steak with olive oil and season generously on both sides. Once the pan is smoking hot, add the steak and cook for 2–4 minutes on each side. Remove from the pan, cover with foil and leave to rest for 15 minutes.

  3. Put ½ tsp vegetable oil in each hole of a 24-hole mini-muffin tin. Put it in the oven for about 5 minutes until the oil is just smoking. Remove from the oven and quickly fill each hole about two-thirds full with the batter, then return to the oven and cook for 18–20 minutes or until risen.  While theyorkshire puddings cook, remove any excess fat from the steak and cut it into 24 x 5mm slices.

  4. As soon as the puddings are cooked, take them out of the oven and transfer them onto a large warmed serving plate.  Add a generous ½ tsp onion jam and a slice of steak to each and decorate with a rocket leaf.

 

 

Tre Fiori Greco di Tufo DOCG



Greco wines come from the classical and traditional area around Tufo. This wine is medium-bodied with soft apricot and pear flavours with a lovely, fresh acidity.


Chorizo, onion & roast tomato tear and share bread

 

  • Preparation time: 30 minutes plus proving
  • Cooking time: 25 minutes
  • Total time: 55 minutes, plus proving 

Serves: 8

Ingredients

For the dough

  • 500g strong white bread flour, plus extra for rolling
  • 7g easy bake yeast sachet
  • 300ml milk
  • 50g unsalted butter, at room temperature
  • 1 tsp caster sugar

For the glaze

  • 1 large Waitrose British Blacktail Free Range Egg, beaten
  • 2 tsp olive oil

For the filling

  • 400g cherry tomatoes, halved
  • 240g Waitrose Chorizo Ring, peeled and finely chopped
  • 3 onions, peeled and finely sliced 
  • 3 cloves garlic, peeled and crushed
  • 4 sprigs of thyme, leaves stripped

 

Method

  1. Preheat the oven to 150°C, gas mark 2. Combine the flour, 1 tsp fine salt and yeast in the bowl of a stand mixer fitted with a dough hook. Gently warm the milk, butter and sugar in a small saucepan until the butter has just melted then remove from the heat. Start the mixer running then pour in the milk mixture and knead for 5 minutes. Alternatively, combine the ingredients in a large bowl, turn out onto a clean work surface and knead for 10 minutes. Transfer the dough to a lightly greased bowl, cover with clingfilm and leave to prove in a warm place for an hour until doubled in size.

  2. Meanwhile, make the filling. Arrange the tomatoes cut side up on a non-stick baking tray, season and roast for 40 minutes until soft. Remove from the oven and leave to cool. Meanwhile, heat a large dry frying pan over a medium heat, add the chorizo and cook for 5-6 minutes until crisp. Remove from the pan with a slotted spoon and transfer to a bowl. Add the onions, garlic and thyme to the chorizo oil and cook over a low heat for 15-20 minutes, stirring regularly until soft and caramelised. Remove from the heat, combine with the chorizo and leave to cool.

  3. Once the dough has doubled in size, knock the air out then turn out onto a lightly floured work surface. Roll out to a large rectangle shape (40 x 25cm), then spread the cooled chorizo and onion mixture over in an even layer. Dot the tomatoes over the top then roll the dough up tightly starting on the long edge closest to you. Lay the roll seam-side down on the work surface then cut into eight equal pieces. Arrange the pieces in a lightly greased deep roasting tray, roughly 24 x 30cm; the pieces should have a 1cm gap between to allow them to rise. Cover the tray with clingfilm or a clean tea towel and leave to prove in a warm place for 30 minutes.

  4. Increase the oven temperature to 190°C, gas mark 5. Unwrap the tray and bake the bread for 20 minutes until risen and golden. Whisk together the egg and oil with a pinch of salt for the glaze and brush over the surface of the bread then return to the oven for 5 minutes. Transfer to a wire rack to cool for 15 minutes before serving warm.

 

Marqués de Calatravea Organic Selección Reservada Tempranillo


This is a fruity red made from Tempranillo grapes grown in the La Mancha region. It is a medium to full-bodied wine with a rich palate showing charming juicy strawberry notes married with spice and vanilla tones.


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