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California Prune Recipe for July

Peter Sidwell, founder of Simply Food TV

By Peter Sidwell, founder
of Simply Food TV

Chef, Peter Sidwell, founder of Simply Good Food TV has created a delicious recipe for the Summer using California Prunes - Halloumi Cheese with a Rhubarb & California Prune Chilli Jam & Spiced Flatbread Crisps.

Follow the step by step instructions below to make this at home.

Halloumi Cheese with a
   Rhubarb & California
      Prune Chilli Jam &
 Spiced Flatbread Crisps

Halloumi Cheese with a Rhubarb & California Prune Chilli Jam & Spiced Flatbread Crisps

Ingredients for the Flatbread Crisps

· 225g strong white flour
· 225g wholemeal bread flour
· 5g dried yeast
· 5g salt
· 150ml water
· 1 tbsp nigella seeds
· 1 tbsp coriander seeds

Ingredients to prepare the Cheese

· 125g Halloumi cheese
· 1 tsp olive oil
· 70g thick Greek yoghurt
· ½ tsp salt
· 2 sticks of rhubarb
· 90g California Prunes
· 30ml California Prune juice
· ½ tsp red chilli
· 1 small handful of fresh coriander
· ½ pomegranate
· 1 handful of mixed salad leaves and herbs


1. To make the bread combine all the ingredients together a mixing bowl and mix together to form a soft dough. Transfer to a clean work top and knead until smooth and stretchy.

2. Place back into the mixing bowl, cover with cling film and leave to prove for 1 hour.

3. Scoop out the dough and knock back to remove the air. Cut the dough up into 4 portions before rolling out into thin flatbreads.

4. Put the flat breads onto a preheated baking tray or baking stone and bake in a hot oven at 200°C for 12 minutes until crisp, then remove from the oven and leave to cool.

5. Slice the rhubarb into ½ cm slices and place into a hot pan. Add the prune juice, chopped chilli and prunes. Simmer for 10 minutes until the prunes start to break down. Add the chopped coriander and stir together, then leave to one side to cool while you cook the Halloumi cheese.

6. Pre heat a frying pan. Slice the cheese and cook in a dry frying pan until golden brown on each side. This should only take a couple of minutes on each side.

7. To make the dressing place the pomegranate seeds into a mixing bowl with 1 tbsp of white wine vinegar and 1tsp of olive oil. Add in the salad leaves and mix together.

8. To plate - spoon the rhubarb chutney onto the centre of the plate, followed by a flatbread, top with the Halloumi cheese and finally mix the salad together last minute before topping the cheese to serve.

Serves 2

Recipes is courtesy of California Prunes.

For more information about California Prunes click on

Jerte Picota Cherry Scones  

Jerte Picota Cherry Scones

Summer is here which means you can make the most of the Jerte Picota cherry season.

Try this delicious scone recipe using Jerte Picota cherries, perfect for entertaining guests in the afternoon sun or on a rainy day.

Enjoy their taste for a sweet summer!


· 450g self -raising flour
· 1 tsp bicarbonate of soda
· 100g cold butter
· 2 tbsp caster sugar
· 284ml buttermilk
· 2 tbsp milk
· 2 tsp vanilla extract
·  100g of Jerte Picota cherries, pitted and
· Clotted cream and cherry jam, to serve


1. Heat the oven to 220°C.

2. Place the flour, pinch of salt, bicarbonate of soda and butter into a bowl and rub in with your fingers until the mixture resembles breadcrumbs. Then mix in the sugar.

3. Next, mix in the buttermilk, milk, vanilla extract and Jerte Picota cherries until you create a soft dough. Then press out the dough onto a lightly floured surface to about 3cm thick and cut out with 5cm cutters.

4. Finally, transfer to a lightly floured baking sheet and brush over the dough shapes with a splash of milk. Bake for 12 – 15 minutes until golden and well risen.

5. Serve with clotted cream and cherry jam.

Makes 10 scones

For more information on Jerte Picota P.D.O. please visit


Chicken Tray Roast with Honeyed
Root Vegetables

Chicken Tray Roast with Honeyed Root Vegetables

This satisfying dish with fresh rosemary is just right for an informal family supper. Made in one roasting tin, it's very quick and easy to make.

This nutritious recipe has been created by Waitrose.


· 2 large baking potatoes, scrubbed and cut into chunky wedges
· 1 large parsnip, peeled and cut into chunky wedges
· 500g pack Chantenay carrots, trimmed
· ½ x 15g pack fresh rosemary, with the stalks
discarded and roughly chopped
· 3 tbsp extra virgin olive oil
· Pack Waitrose 8 Chicken Thighs
· 2 tbsp Waitrose Spanish Lavender Honey
· Grated zest and juice of 1 orange


1. Preheat the oven to 190°C, gas mark 5. Arrange the potatoes, parsnip and carrots on the base of a large roasting tin.

2. Season lightly and sprinkle with the rosemary. Drizzle with the olive oil and roast in the oven for 15 minutes.

3. Remove the vegetables from the oven and nestle the chicken pieces between the vegetables. Mix together the honey, orange zest and juice, and season lightly, then pour it over the chicken to make a glaze.

4. Roast for a further 25-30 minutes or until the vegetables and chicken are cooked (insert a skewer into a thigh joint: the chicken is cooked if the juices run clear and there is no pink meat)

5. Serve straight from the roasting tin with a selection of seasonal green vegetables.

Cook's Tips

This dish can be assembled a few hours in advance, cover and chill until ready to cook.. Use other root vegetables if you prefer, such as celeriac, sweet potato or turnip.

Serves: 4

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour 60 minutes

For more delicious Waitrose recipes click on

Food & Drink

Silvana Franco Recipe

Silvano Franco

Make a delicious Summer Pudding

This month, we have a special recipe from Silvana Franco, food ambassador for Waitrose. Silvana shows us how to make Summer Pudding, a delicious way to enjoy healthy seasonal fruit, and a lovely after dinner treat.

"What better way to serve British berries than in a classic Summer Pudding," says Silvana Franco. "This tasty recipe includes a lovely selection of raspberries, blackberries and strawberries."

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 gorgeous dessert for your family and friends.

     Silvana Franco's
    Summer Pudding

Silvana Franco's Summer Pudding


· 1kg of mixed Summer berries (including strawberries, raspberries and blackberries)
· 125g caster sugar
· 8 thin slices of bread cut from a white loaf, with the crusts removed


1. Quarter or halve the strawberries, depending on their size, and put them in a saucepan with the raspberries and blackberries.

2. Add the sugar and heat gently. Cook for 4-5 minutes, stirring frequently, until the sugar is dissolved and the fruits are soft but still retain some of their shape, and there are plenty of juices in the pan.

3. Use about 6 slices of the bread to line the base and sides of a 1.2 litre pudding basin. Cut and trim the slices so the basin is lined in a fairly even layer with no gaps. Using a ladle, drain off 150ml of the juice from the fruit and reserve. Ladle the fruit and remaining juice into the basin and cover with the remaining slices of bread, cutting to fit.

4. Cover with a saucer that fits just inside the rim of the basin and weigh down with a heavy kitchen weight or food cans weighing about 1kg. Chill overnight.

5. Turn the pudding out onto a serving plate and pour over the reserved juices, then garnish with extra strawberries and a sprig of redcurrant. Serve cut into wedges with a spoonful of clotted cream or single cream poured over.

Preparation time: 20 minutes + chilling

Cooking time: 5 minutes

Total time: 25 minutes + chilling

Serves: 6

    Now watch the video

     Click on arrow to watch

For more delicious Silvana Franco and Waitrose recipes visit  


 Spicy Bean Burgers

Spicy Bean Burgers

These tasty bean burgers are a fun way to add some vegetables to your family’s diet. Easy to prepare, you can vary the chilli and spices according to your preference.

This recipe has been created by Canned Food UK.


· 1 small red onion (finely chopped)
· 1 garlic clove (crushed)
· 1 red chilli (deseeded)
· 400g can chopped spinach (drained)
· 420g can low salt baked beans
· 410g can borlotti beans (drained)
· 198g can sweet corn (drained)
· 50g breadcrumbs
· 1 tsp ground cumin
· 1 tbsp freshly chopped coriander
· 6 slices French bread
· 1 tablespoon olive oil


1. Cook the onions, garlic and chilli in a frying pan for 3 minutes in a tablespoon of olive oil until softened but not coloured.

2. Meanwhile, squeeze all of the moisture out of the spinach and combine in a large bowl with the baked beans, sweet corn, borlotti beans, breadcrumbs, cumin and coriander.

3. Mash together and add the onion, garlic and chilli mixture. Season and shape the mixture into patties, then lightly grill for 3 minutes for each side.

4. Serve on a French bread slice with salad and relish.

Serves 6

For more delicious Canned Food UK recipes click on 

Salmon with Watercress Mash  and Dill Sauce

Salmon with Watercress Mash  and Dill Sauce

This light Summer meal is easy to make, nutritious and filling.

This tasty recipe has been created by Waitrose.


· 350g diced potatoes
· 2 tbsp Waitrose Half Fat Crème Fraîche
·  2 Waitrose Select Farm Salmon Fillets
·  60g bag Waitrose Watercress, Rocket & Spinach
·  1 tbsp chopped dill
·  Salt & pepper to season


1. Boil the diced potatoes for 10 minutes until tender, drain and mash with the crème fraîche and season.

2. Meanwhile, poach the salmon fillets for 7-8 minutes in a pan of water, then remove and discard all but 1 tbsp of the liquid. Add the watercress, rocket & spinach to the pan, and cook until just wilted then stir into the mash.

3. Place the salmon on a plate, heat the remaining crème fraîche with the chopped dill and spoon over the salmon. Serve with freshly steamed green beans and mange tout.

Serves: 2

For more delicious Waitrose recipes click on

Raspberry and Rosé Wine Jellies

Raspberry and Rosé Wine Jellies

These delicious jellies are perfect for a family dessert or a dinner party.

This mouthwatering recipe has been created by Waitrose.


· 5 gelatine leaves
· 400ml rosé wine
· 100g Tate & Lyle Golden Caster Cane Sugar
· Large pinch Bart Dried Lavender
· 200g essential Waitrose Raspberries


1. Place the gelatine leaves in a small bowl and cover with cold water.

2. Gently heat together the wine and sugar, stirring until the sugar dissolves but do not allow to boil. Stir in the dried lavender.

3. Lift the gelatine from the water, squeezing the leaves to remove any excess liquid. Add to the warm wine, stirring until the gelatine dissolves, then leave to cool to room temperature.

4. Divide the raspberries between 4 small glasses then pour over the jelly. Leave to cool completely then chill overnight until set.

Serves: 4

For more delicious Waitrose recipes click on

  Sixtyplusurfers Competition

 Win an Organic Raw
 Chocolate Starter Kit

Win an Organic Raw Chocolate Starter Kit

Sixtyplusurfers has teamed up with Indigo Herbs to offer five lucky readers the chance to win a delicious and nutritious Organic Raw Chocolate Starter Kit so that you can make your own healthy and tasty chocolate at home.

Chocolate lovers rejoice - studies show that a small amount of dark chocolate everyday can be good for your health. The cacao bean from which chocolate is made, is packed with more antioxidants than blueberries. Antioxidants help protect the body from damage caused by free radicals. Many experts believe this damage is a factor in the development of disease, so eating a diet rich in antioxidants is recommended as a preventative measure.

The humble cacao bean is one of the highest scoring foods on the ORAC scale, a scale that measures the total antioxidant levels of a food. This bean is also one of the top 10 magnesium rich foods, and it is also high in calcium and iron. Magnesium relieves muscle tension, improves circulation and along with calcium strengthens the bones. Iron oxygenates the blood and reduces fatigue. It is the phytochemical, theobromine found in chocolate which gives it its stimulating effect and this can improve short term brain function and concentration.

However this does not apply to all chocolate. Unfortunately not all chocolate is created equal. These health benefit apply to good quality chocolate that is free from dairy and not loaded with processed sugar, it’s the dark bitter kind. This is because the beneficial nutrients are in the cacao butter, cacao powder and cacao paste that are used to make chocolate. The Organic Cacao products in this kit are the finest quality, sourced from a fair trade supplier in Peru. The Latin name Theobroma cacao literally means food of the Gods.

There is a great history of use of cacao in South America and the beans were once valued so highly that they were used as currency. This chocolate is sweetened with agave nectar from Mexico, which has a low glycaemic index and this means it won’t spike you blood sugar or destabilise your mood. The chocolate is delicious, rich and dark with a hint of pure Madagascan vanilla.

Making your own chocolate is surprisingly easy and this Organic Chocolate Kit has everything you need inside pre-weighed and ready to go. It’s important not to overheat the cacao ingredients when making this chocolate as this destroys some of the nutrients, so the cacao butter is melted gently over a bain-marie away from a heat source.

You can just use a bowl over a pan of pre-boiled water at home. Then the deliciously flavoursome vanilla powder is infused into the butter before the cacao powder is sieved and vigorously mixed in. Finally the runny agave nectar is poured and stirred until the result is a dark and glossy running chocolate. This is poured into an ice cube tray or into a chocolate mould if you have one, then put it into the freezer to set. It is recommended to make small chocolates of 15-20g, as this is an optimum daily portion to enjoy after a meal.

The Organic Chocolate Kit includes:

·  100% Pure Organic Chocolate Ingredients

·  Everything you could possibly need to make your own Chocolates

·  Indigo's delicious recipe and instructions

·  Makes about 20 small bars

For more information please visit the website at

   For Your Chance to Win

Tell us the name of the phytochemical in chocolate which helps improve short term brain function and concentration?

   a) Carotene
   b) Lycopene
   c) Theobromine
   d) Glucosamine

 To Enter the Competition

Tell us the name of the phytochemical in chocolate which helps improve short term brain function and concentration? Then send in your answer, together with your full name, postal address and telephone number to the Sixtyplusurfers email address as shown below:

* Please label your entry Organic Chocolate Kit Competition

     * This competition is open to our
                      UK visitors only


     Pink Grapefruit
        Granita with
Lavender Shortbread

Pink Grapefruit Granita with Lavender Shortbread

This stylish granita will make an eyecatching dinner party dessert and is fresh and cooling.

This delicious recipe has been created by Waitrose.


· 100g caster sugar
· 150ml water
· 4 Pink Florida Grapefruit
· Grated zest and juice, 1 orange
· 8 Waitrose Seriously Delicate All Butter Lavender Shortbread hearts


1. Place the sugar and water in a small pan and heat gently, stirring until the sugar dissolves. Set aside to cool.

2. Meanwhile, squeeze the juice from 3 of the grapefruit and add to the orange zest and juice-you should have about 600ml in total. Add the juice to the cooled sugar syrup and pour into a rigid container. Freeze for 3-4 hours or overnight, stirring with a fork once or twice until firm.

3. Cut the remaining grapefruit into segments.

4. Scrape the surface of the granita with a fork to break up the crystals then divide between 4 small bowls or glasses.

5. Top each granita serving with 1 or 2 segments of pink grapefruit and serve with the shortbread hearts on the side.

Cook’s Tip

For a delicious twist, add a few juniper berries - the main botanical used to flavour gin - to the sugar in step.

Remember to discard the berries before adding to the grapefruit juice.

Serves: 4

Preparation time: 15 minutes plus cooling & overnight freezing

For more delicious Waitrose recipes click on

 Summer Salad with
     Smoked Trout

Summer Salad with Smoked Trout

This elegant Summer Salad is perfect for the warmer weather and is a great way to enjoy nutritious trout and asparagus.

This healthy recipe has been created by Waitrose.

Ingredients for the Salad

· Juice and finely grated zest of 1 lemon
· 1 large bulb fennel
· 1 Granny Smith apple
· 400g English asparagus spears, trimmed
· 200g pack essential Waitrose Radish, thinly sliced
· 2 bunches of watercress with the thick stems removed
· 2 packs of Waitrose Kiln Smoked Rainbow Trout Fillets

Ingredients for the Dressing

· 3 tbsp crème fraîche
· 2 tbsp hot horseradish sauce
· 2 tbsp extra virgin rapeseed oil or extra virgin olive oil


1. Combine half the lemon juice and all the zest in a large bowl. Halve the fennel bulb, remove the core, then slice thinly. Combine with the lemon juice and zest, add a good pinch of salt and toss to coat. Quarter, core and thinly slice the apple and add to the bowl. Toss everything together then set aside for 10 minutes.

2. Meanwhile, bring a large pan of water to the boil, add the asparagus and cook for 4 minutes. Drain and refresh under cold running water. Slice the asparagus in half lengthways then add to the bowl, along with the radishes and watercress, and toss to combine.

3. For the dressing, whisk together the remaining lemon juice with the crème fraîche, horseradish and oil. Whisk in enough cold water to loosen to the consistency of double cream.

4. Spread a little of the dressing onto four serving plates and pile the salad on top. Flake the trout over the salad and drizzle with the remaining dressing.

Serves: 4

Preparation time: 25 minutes

Cooking time: 5 minutes

For more delicious Waitrose recipes click on