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Become a Poaching Egg-Spert with OXO

Silicone Egg Poacher from OXO

How do you like your eggs on a morning? If the answer is poached then OXO has got just the tool for you.

Whether you're a lover of a tasty Sunday fry up, an indulgent eggs benedict or a healthy smoked salmon and avocado dish, you'll know the difficulties that come with poached eggs and the satisfaction when you get them just right.

Now thanks to the egg-sperts at OXO there's no need to worry, as the NEW Silicone Egg Poachers will guarantee you get your poached eggs spot on every time.

Unlike a poaching pod, which just steams the egg rather than poaching it, OXO's Silicone Egg Poacher is perforated to allow the water to circulate around the egg, keeping it in shape while poaching to perfection. No more wispy, misshapen eggs!

Make delicious eggs with the Silicone Egg Poacher from OXO

Known as one of the hardest techniques to master, OXO's Silicone Egg Poachers makes it easy for even a beginner to master poached eggs. Once the water begins to steadily simmer all you need to do is simply crack your egg into its hourglass spout, which not only guides the egg gently into simmering water, but also keeps the egg contained while cooking.

Once it's done to your liking, quickly remove the poacher from the pot, then use a slotted spoon to lift and drain the poached egg, and place your egg on a paper towel to remove excess water. If it's multiple poached eggs you're after, simply pop both poachers in the pan and move them around as needed.

Top tips for poaching your egg

Use the right amount of water: fill a saucepan with water to just above the fill line on the poacher and bring to a simmer /rolling boil. Add a splash of vinegar to solidify the egg.

Timing is key: have a timer ready to go and remember to set it.

Weigh your egg before you cook it to judge the correct cooking times.

Suggested cooking times for poached eggs with a runny yolk

Medium eggs (47-54g) between 3:00 and 3:30 minutes.

Large eggs (55-60g) between 3:15 and 3:45 minutes.

XL eggs (61-67g) between 3:30 and 4:00 minutes.

Jumbo eggs (68-73g) between 4:00 and 4:30 minutes.

OXO's Silicone Egg Poachers are 12 for a set of two.

The OXO range is widely available from a selection of national retailers including John Lewis, Lakeland and other good cookshops.

Designed to make everyday living that little bit easier, the award winning OXO Good Grips range offers over 300 stylish, yet practical tools for the home including kitchenware, organisational tools, bathroom and cleaning products.

The company also offers an exciting design-led collection of award winning baby equipment including essential feeding and weaning tools in three bright colours, handy cleaning tools and super stylish, ultra functional highchairs.

Silicone Egg Poachers from OXO

For stockist details please visit the website at

Or call 0114 242 7295.


Dairy-Free Chicken and Vegetable Soup

Dairy-Free Chicken and Vegetable Soup

Rice milk and floury potatoes give this seasonal soup a lovely creaminess that's balanced by the freshness of vibrant, colourful vegetables.

Nutritious, tasty and filling, it's a taste of Summer in a bowl.

This healthy recipe has been created by Waitrose.


2 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 chicken breasts, skinned
500ml vegetable or chicken stock (if using cubes or powder, check on the label that they are lactose-free)
1 litre of rice milk
500g floury potatoes, peeled and cut into chunks
2 medium young carrots, peeled and cut into thin strips
1 small courgette, finely sliced
1 orange or yellow pepper, deseeded and cut into strips
250g sweetcorn kernels
150g peas
150g green beans
5g flat-leaf parsley, chopped


1. Heat the oil in a large pan, add the onion and celery and fry over a gentle heat for 5 minutes, until softened but not coloured. Add the chicken and fry until golden.

2. Pour in the stock and milk and add the potatoes. Cook for about 40 minutes, until the potatoes are soft and the chicken is tender. Remove the chicken from the liquid and shred using forks.

3. Remove two big ladlefuls of soup (including quite a generous amount of the potatoes) and liquidise until smooth. Return the mixture to the pan and stir well. Add the shredded chicken.

4. Stir in the remaining vegetables, bring back to the boil and cook for a further 45 minutes, until the vegetables are soft but retain a little bite. Stir in the chopped parsley, season and serve at once.

Preparation time: 15 minutes

Cooking time: 60 minutes

Total time: 1 hour 15 minutes

Serves: 6

For more delicious Waitrose recipes click on


Ice Cream

Cinnamon Ice Cream

Perfect for any garden party, picnic or simply a summer snack, this homemade ice cream has a delicious cinnamon flavour.

This Summery recipe has been created by Canned Food UK.


3 heaped teaspoons of ground cinnamon
400g can dairy custard
283g can cream
2-3 tbsp maple syrup (or to taste)
Zest of 2 oranges


1. In a small frying pan, gently toast the cinnamon for 30 seconds, to enrich the flavour of the spice. Remove from the heat and transfer to a large bowl.

2. Add the custard, cream, maple syrup and orange zest to the cinnamon and mix well.

3. Transfer the mixture to a freezer proof container to freeze for approximately 3 hours until solid, but soft enough to give way slightly if pressed with your finger.

4. Remove the ice cream from the freezer and transfer to a food processor.

5. Blend the ice cream briefly until just smooth and return to the freezer for 3 hours or until frozen.

Did you know?

Canned dairy products contain calcium, which is great for teeth and bones.

Takes 10 minutes to prepare.

Serves 4-6

For more delicious Canned Food UK recipes click on  

Food & Drink

Silvana Franco Recipe

Silvana Franco
Make a delicious Madeira Cake

This month, we have a special recipe from Silvana Franco, food ambassador for Waitrose. Silvana shows us how to make Madeira Cake, a traditional and well loved cake for afternoon tea.

"Madeira Cake is a classic sponge that can be flavoured with ingredients such as stem ginger or chocolate and hazelnut," says Silvana Franco.

"I like it best baked plain, served with a nice cup of tea."

Try this mouthwatering recipe with Silvana's easy to follow step-by-step instructions below, and watch the video so that you can make this delicious cake for your family and friends.

     Silvana Franco's
    Madeira Cake

Silvana Franco's Madeira Cake


170g Lurpak Cooks Range Baking, plus extra for greasing
170g caster sugar, plus extra to serve
Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
4 eggs
170g plain flour, sifted
Pinch of salt
tsp baking powder


1. Preheat the oven to 170C, gas mark 3. Butter a 225g non-stick loaf tin (about 12 x 20cm) or a 20cm-diameter round cake tin and line with greaseproof paper.

2. Place the Lurpak, sugar and lemon zest in a large bowl and whisk until fluffy. Still beating, add one egg at a time, waiting until each is fully incorporated before adding the next. Add the lemon juice, then the flour, salt and baking powder.

3. Spoon the mixture into your prepared tin and bake for about an hour or until golden and springy. If the cake is browning too quickly, loosely cover the top with foil but remember to remove it shortly before the end of cooking. Test the cake by inserting a skewer into the centre. If it comes out clean, the cake is cooked.

4. Sit the cake tin on a wire rack and leave for 15 minutes. Then remove the cake from the tin and sprinkle generously with caster sugar. Leave to cool.

Cooks Tip

Madeira cake tastes best if not eaten on the day of cooking, so when cold, tightly wrap in foil and leave for a day or two. It also freezes well.

Preparation time: 15 minutes

Cooking time: 1 hour plus cooling

Serves: 10

    Now watch the video


   Click on arrow to watch

For more delicious Silvana Franco and Waitrose recipes click on  


Parmigiano Reggiano and Saffron Risotto

Parmigiano Reggiano and Saffron Risotto

Brighten up your table this colourful and delicious Saffron & Parmigiano Reggiano Risotto. This quick and easy recipe is packed with flavour and is perfect for a dinner party with friends.

This mouthwatering recipe is by The Consorzio del Formaggio Parmigiano Reggiano.


320g Carnaroli or Vialone Nano Rice
1 litre of vegetable stock
130g butter
150g Parmigiano Reggiano, grated
1 glass of dry white wine
1 shallot
0.20g saffron pistils
Salt, to taste


1. Chop the saffron pistils and let them dissolve in a bowl of stock.

2. In the meantime, melt 80g butter in a pan, browning the shallot, then add the rice and toast it.

3. Pour the white wine into the pan and leave to evaporate. Once all the alcohol has evaporated, pour 2 ladles of boiling stock to the side of the pan so the temperature of the rice does not decrease.

4. Halfway through cooking, add the dissolved saffron.

5. Once cooked, cream the rice with the remaining butter and grated Parmigiano Reggiano, add salt to taste.

6. Leave the risotto to rest a minute before serving

Serves 4 people

For more information about Parmigiano Reggiano please visit   

Passion Fruit Melting Moments

Passion Fruit Melting Moments

Sandwiched with a passion fruit buttercream, these biscuits melt in the mouth.

Perfect for afternoon tea, this stylish recipe has been created by Waitrose.

Ingredients for the Melting Moments

4-5 large passion fruits
250g salted butter, at room temperature
60g icing sugar, plus extra for dusting
230g plain flour
75g cornflour

Ingredients for the Buttercream

100g salted butter, at room temperature
150g icing sugar, sifted


1. Preheat the oven to 180C, gas mark 4. Halve each passion fruit and scoop the flesh into a sieve, pressing down with the back of a spoon to release the juice (you will need 4 tbsp in total).

2. For the biscuits, cream together the butter and icing sugar with electric beaters (or in a freestanding mixer) until pale. Sift in the flour and cornflour and add 2 tbsp passion fruit juice and 2 tbsp just boiled water. Beat until the mixture comes together; scrape down if needed.

3. Attach a large star nozzle to a piping bag and fill the bag with the mixture. Pipe 28 x 5cm rosettes onto parchment-lined baking sheets, about 3cm apart. Bake for 20-25 minutes, or until pale golden. Cool for 5 minutes on the baking sheets, then cool fully on a wire rack.

4. Meanwhile, make the passion fruit buttercream by beating together the butter, icing sugar and remaining 2 tbsp passion fruit juice until pale and fluffy. Sandwich the biscuits together using a generous amount of buttercream and finish with a dusting of icing sugar.

For Waitrose recipes visit

Blueberry Drop Scones

Blueberry Drop Scones

These tasty fruit scones make a healthy afternoon snack. Enjoy them with a cup of tea.

This healthy recipe has been created by Waitrose.


50g essential Waitrose porridge oats
250ml skimmed milk
175g Waitrose organic light brown self-raising flour
1 tsp baking powder
2 eggs
150g Waitrose LOVE Life dried blueberries
1 Sunflower oil spray


Soak the oats in a little of the milk for 5 minutes. Mix together the flour and baking powder. In a jug, beat together the eggs and remaining milk. Make a well in the flour, pour in the liquid and beat together until smooth. Stir in the oat mixture and dried blueberries.

2. Spritz a large non-stick frying pan or flat griddle with oil. Drop small spoonfuls of the batter in the pan and cook for 1-2 minutes on each side until risen and golden brown. Serve warm with fresh blueberries and a tiny drizzle of honey.

Makes 20 scones

For more Waitrose recipes click on

 Roasted Rhubarb &
 Cardamom Possets

Roasted Rhubarb & Cardamom Possets

These delicious rhubarb possets will make a stylish dinner party dessert. They're also a great way to enjoy seasonal rhubarb and cooling clementines.
This elegant recipe has been created by Waitrose.
  400g of rhubarb, cut into 3cm lengths
Juice and zest of 1 clementine, plus extra zest to serve
3 cardamom pods, 2 crushed open, 1 seeds removed and crushed
50g caster sugar
300ml essential Waitrose Double Cream
15g Rowse Honey
Juice of a lemon
1. Preheat the oven to 180C, gas mark 4. Place the rhubarb with most of the clementine juice, 2 crushed cardamom pods and 25g caster sugar in a small, deep roasting tin. Toss and cover with foil and roast for 20 minutes until the rhubarb is soft and sweet. Remove the foil, strain and allow to cool completely.
2. Meanwhile, heat the cream, remaining sugar and honey to just under boiling point, then simmer for 3 minutes. Stir the crushed cardamom seeds, clementine zest, lemon juice and remaining clementine juice into the cream and stir. Divide between 4 x 100ml glasses or ramekins and set aside to cool. Cover with clingfilm and chill for 2-3 hours, until set.
3. To serve, top the possets with a spoonful of the rhubarb (removing the cardamom pods) and a little extra clementine zest if you like. Place any extra rhubarb in a bowl to spoon over as you eat.

Preparation: 15 minutes plus chilling

Cooking time: 25 minutes

Makes: 4
For more delicious Waitrose recipes click on

   Picnic Pasties with
Salami and Mozzarella

Picnic Pasties with Salami and Mozzarella

Serve these puff pastry pasties in lunch boxes and on picnics, or with a leafy salad for a light supper.

This delicious recipe has been created by Waitrose.


200g cherry tomatoes
x 25g pack fresh basil, roughly torn
1 clove garlic, thinly sliced
1 tbsp olive oil
500g pack Saxbys Ready to Use Puff Pastry
70g pack Waitrose Milano Salami
2 x 125g tub Galbani Santa Lucia Mozzarella Light, drained
1 egg, beaten


1. Preheat the oven to 200C, gas mark 6. Tip the tomatoes into a small roasting tin, scatter the basil and garlic over and drizzle with the oil. Season and roast for 10 minutes until the tomatoes have softened and just split but are still keeping their shape.

2. On a lightly floured surface, roll out the pastry to make a 38cm square. Trim the edges then cut the pastry into four equal squares.

3. Cut the salami slices into 1cm-wide strips. Pat the cheese dry with clean kitchen paper to remove the excess moisture, then dice.

4. Divide the cheese, roasted tomatoes with their juices, and salami between the pastry squares. Brush the edges with some of the beaten egg. Pull the corners up to meet in the centre and, using your thumb, press along the edges of the pastry to seal the joins and make neat parcels. Transfer the pasties to a non-stick baking sheet and brush with more egg.

5. Bake the pasties for 15-20 minutes until puffed and golden brown. Serve warm or cold with Little Gem lettuce leaves.

Cook's Tip

This pastry will be much easier to roll if you take it out of the fridge 15 minutes before you use it. It will stretch less when rolling, and so shrink back less during baking.

Serves: 4

For more delicious Waitrose recipes click on

   Tuna Fish Cakes
        with Salad

Tuna Fish Cakes with Salad

These delicious fish cakes and salad will make a lovely light and easy to prepare lunch. They're also a great way to enjoy nutritious fish and Summer vegetables with the minimum of fuss.

This healthy recipe has been created by Waitrose.


2 x 170g packs frozen essential Waitrose 2 Tuna & Red Pepper Fish Cakes
2 essential Waitrose Courgettes
2 essential Waitrose Carrots
2 tbsp olive oil
1 tbsp white wine vinegar
250g tub fresh essential Waitrose Beetroot Salad


1. Preheat the oven to 220C, gas mark 7. Cook the Tuna & Red Pepper Fish Cakes for 25 minutes according to the pack.

2. Meanwhile, coarsely grate the courgettes and carrots. Whisk together the olive oil and white wine vinegar, season and stir into the grated salad.

3. Serve the fish cakes on top of the salad and top with beetroot salad.

Ready in 25 minutes

For more delicious Waitrose recipes click on

  Peach Lemonade

Peach Lemonade

This easy lemonade uses fresh peaches to make a refreshing summer drink that's perfect for barbecues, picnics and parties.

This Summer recipe has been created by Waitrose.


Waitrose Perfectly Ripe Regal'in Peaches, stones removed, plus 8 slices to serve
4 unwaxed lemons
8 tbsp caster sugar
1 litre sparkling water, chilled
Ice and mint leaves (optional), to serve


1. Blitz the peaches in a food processor until pured. Pour into a large measuring jug.

2. Using a vegetable peeler, remove the zest from the lemons. Add the zest, the juice from 2 of the lemons and the sugar to the jug. Pour over 500ml boiling water and sir well until the sugar dissolves. Leave to cool completely.

3. Strain the cooled liquid into a chilled serving jug and top up with sparkling water to taste. Serve with plenty of ice, slices of peach and mint leaves, if using.

Serves: 4

For more delicious Waitrose recipes click on

 Strawberry Yogurt
   & Meringue Mess

Strawberry Yogurt & Meringue Mess

Impress your guests with this speedy dessert.It takes just 10 minutes to prepare!

This elegant recipe has been created by Waitrose.


400g essential Waitrose Strawberries
4 x 110g Activia Intensely Creamy Strawberry Yogurts
8 Waitrose Mini Meringue Shells
2 tsp Waitrose Cooks' Ingredients Rose Petals


1. Hull and slice the strawberries, save a few for the top, then stir the rest into the yogurt.

2. Break the meringue shells into large pieces and stir into the yogurt mixture.

3. Spoon into small glass serving bowls or cups and scatter with the reserved strawberry slices and rose petals.

Serves: 4

For more delicious Waitrose recipes click on