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Demuths Vegan Cooking Diploma

Take the Demuths Vegan Diploma

Get a healthy and inspiring start to the New Year with the Demuths Vegan Diploma.

The Vegan Diploma course is specially designed for those who wish to deepen their technical cooking knowledge and perfect their skills. It covers all aspects of vegan cooking, aligning to the national qualifications offered by catering colleges, as well as offering a specialised in-depth knowledge of world cuisines.

Course Details Who is it for?

Our vegan diploma course is suitable for anyone with good cooking skills and some understanding of vegan ingredients. You will need some basic cooking skills to attend or to have completed our foundation certificate course.

For non-professionals, we aim to increase your confidence with the more technical aspects of cooking and baking, as well as broadening your horizons of world flavours. The diploma can be used to help you launch yourself into the catering world, to help you start your own culinary business or simply to help you to expand your home cooking skills.

For chefs, this course will suit those who wish to learn about developing vegan menus, discovering world flavours and ingredients, and making the most of them to produce interesting savoury and sweet dishes that will appeal to all diners.

How is it run?

This modular course covers a full range of techniques required to be an accomplished chef. It is taught over a 2 week period and repeats throughout the year. You will receive a Demuths Diploma certificate after both weeks have been successfully completed.

Week 1

Module 1: Stocks, Soups, Sauces & Pasta

Module 2: Grains, Legumes & Vegetables

Week 2

Module 3: Bread

Module 4: Pastry, Desserts & Cakes

For all modules Demuths will cover nutritional information, planning balanced meals, and presentation of dishes.

Course Details

· The course is limited to 8 people. The class size is kept small to maximize your personal interaction with the tutor and to ensure you have as much hands on experience as possible.

· You will work individually and in pairs, along with some demonstrations from our chef tutor.

· On each day you will prepare and cook 6 to 8 recipes depending on the complexity of the day. You will receive an explanation or demonstration of the technique of each dish and then be expected to complete the dish successfully within an allotted time, with support from the tutor.

· The chef tutor will provide positive ongoing feedback and officially sign-off on each successfully completed module.

· You will take home a workbook of recipes including a glossary and all technical information covered in each module.

· Each day everyone will gather to eat some of what you make for lunch - and you're invited take home the rest!

General Information

Times: Monday to Friday, 9.30-17:00

Cost: £1,975 for full diploma.

Book online for the diploma or email  or call 01225 427938.

Course students say:

"Not only have my cooking skills improved hugely, I have learned so much that I never knew I didn't know, and I am so grateful for the warmth, good humour and patience you have in abundance."

"I've felt challenged, excited, motivated every day thanks to the amount we've been able to do and how every day was new and different"

"Loved it! Don't do anything different. Been the best two weeks I could possibly have had and I now feel so motivated to start up my own vegan business. Perfect! Thanks."

For more information visit the Demuths website at


Beef in Stout
with Parsley and Horseradish Dumplings

Beef in Stout with Parsley and Horseradish Dumplings

This hearty stew with delicious dumplings is a great meal for all the family.

This fabulous meal has been created by Waitrose.


· Dumplings
· ½ onion, finely chopped
· 20g pack fresh parsley, finely chopped
· 80 g fresh white breadcrumbs
· 1 large egg, beaten
· 2 tsp creamed horseradish
· 15 g butter
· 3 tbsp groundnut or sunflower oil
· 2 x 500g essential Waitrose British Beef Diced Braising Steak
· 2 x 400g packs ready-prepared Irish stew mix (from the chiller)
· 330ml bottle stout


1. Preheat the oven to 170°C, gas mark 3. Heat 2 tbsp of the oil in a heavy-bottomed casserole then brown the meat in batches. Remove with any juices and set aside. Add the remaining oil to the pan and fry the vegetables for 1–2 minutes until lightly coloured.

2. Pour in the stout and stir to scrape up all the flavour from the bottom of the pan. Add 750ml cold water, return the browned beef and season. Bring to the boil, then immediately turn down the heat. Cover and cook in the preheated oven for 2-2¼ hours. Check a couple of times during cooking to make sure the mixture hasn’t become too dry. Add more water if necessary.

3. Meanwhile, make the dumplings. Sauté the onion in the butter. Place in a bowl and add the rest of the ingredients. Bring the mixture together, using damp hands, and form into about 12 golf ball-sized dumplings. The mixture will be rather loose, but persevere. Take the beef out of the oven and place the dumplings on top 30 minutes before the end of cooking time. Return to the oven, uncovered, for the final 30 minutes.

Cook's Tips

If freezing, remove the beef from the oven after 1¾ hours in the oven, cool completely, then freeze. Only make the dumplings after defrosting and reheating the stew. To cook after defrosting, heat gently on the stove top, add the dumplings and place, uncovered, in an oven preheated to 170°C, gas mark 3 for 30 minutes.

Preparation time: 15 minutes

Cooking time: 2½ hours

Serves: 4 - 6

For more fabulous Waitrose recipes visit

Black Forest Gateau

Black Forest Gateau

This delicious cake is guaranteed to make your afternoon tea really special.

This recipe is created by Waitrose.

Ingredients for the Sponge

· 8 large Waitrose British Blacktail Eggs
· 2 large Waitrose British Blacktail Egg yolks
· 200g golden caster sugar
· 1 tbsp vanilla bean paste
· 90g cocoa powder
· Pinch of salt

Ingredients for the Chocolate Icing

· 35g cocoa powder
· 120g golden syrup
· Pinch salt
· 100g plain chocolate, finely chopped
· 25g unsalted butter

Ingredients for the Filling and the Topping

· 250g jar Opies Black Cherries With Kirsch
· 4 tbsp kirsch
· 600ml double cream
· 50g icing sugar, sifted
· 2 tsp vanilla bean paste
· 8-10 whole cherries with stems
· 25g pack Waitrose Cooks’ Homebaking Dark Chocolate Curls


1. Preheat the oven to 180°C, gas mark 4. Grease and line two 23cm round cake tins with baking parchment. Separate the eggs and combine the yolks (plus extra yolks), sugar and vanilla bean paste in a large bowl. Use an electric hand whisk to whisk until pale and doubled in volume. Sift over the cocoa powder and fold in. In a clean bowl, whisk the egg whites and salt to stiff peaks then carefully fold into the egg yolk mixture. Divide between the lined tins and bake for 30 minutes. Cool on a wire rack. Cut each cake in half horizontally.

2. For the icing, put the cocoa powder, syrup and salt into a saucepan with 125ml hot water, whisk until smooth then bring to the boil. Reduce the heat to a simmer and cook for 2 minutes, whisking constantly, until smooth and glossy. Remove from the heat and whisk in the chocolate and butter until smooth. Set aside to cool.

3. Drain the cherries, reserving the syrup, and set aside. Pour the syrup into a saucepan, bring to the boil and reduce by two thirds. Remove from the heat and stir in the kirsch.

4. Whip the cream, icing sugar and vanilla to soft peaks then fold in the drained cherries. Then assemble, put a small spoonful of cream onto a serving plate or cake stand and lay a sponge on top. Spoon over a quarter of the kirsch syrup, spread over a thin layer of the chocolate icing and top with a third of the cream. Repeat this layer with the next two sponges. Top with the final sponge, soak with the remaining syrup and spread over the remaining icing. Top with the fresh cherries and chocolate curls. Chill for 1 hour before serving.

Preparation time: 20 minutes + cooling

Cooking time: 30 minutes

Serves: 8 - 10

For more fabulous Waitrose recipes visit


Food & Drink

Silvana Franco Recipe

Silvana Franco

Leek, Mushroom
and Gruyere Pie

This month, we have a fabulous winter recipe from Silvana Franco, food ambassador for Waitrose. Silvana shows us how to make Leek, Mushroom and Gruyere Pie, a hearty winter warmer meal which is also suitable for vegetarians.

Gruyere and leeks are a fabulous combination in this warming and creamy pie recipe. You can also use vegetarian cheese if you prefer.

“This recipe is a real family favourite. Perfect for a cold winter's evening,” says Silvana Franco.

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 recipe for all your family to enjoy.

Silvana's Leek, Mushroom
          and Gruyere Pie

Silvana's Leek, Mushroom and Gruyere Pie



· 3 medium potatoes, peeled and cut into cubes
· 1 tbsp sunflower oil
· 400g pack leeks, trimmed and roughly chopped
· 300g pack chestnut mushrooms, quartered
· 200g crème fraîche
· 100g Gruyere, grated
· 320g pack puff pastry sheet
· 1 medium egg, beaten


1. Preheat the oven to 200°C, gas mark 6. Parboil the potatoes for 5 minutes and drain. While the potatoes are boiling, heat the oil in a medium saucepan and gently sweat the leeks and mushrooms for 4-5 minutes until beginning to soften.

2. Stir through the crème fraîche and grated cheese, and add the parboiled potatoes. Season with a small pinch of salt and some black pepper.

3. Place the filling in a medium rectangular baking dish just a little smaller than the pastry sheet, and top with the sheet of puff pastry, cutting away any excess and pressing down the edges.

4. Brush all over with beaten egg and cut a hole in the top to allow steam to escape. Bake in the oven for 25-30 minutes or until golden and bubbling.

Cook’s Tip

To really impress, make a leaf decoration from the excess pastry and simply stick on with some beaten egg.

Preparation time: 15 minutes

Cooking time: 25 minutes to 30 minutes

Total time: 40 minutes to 45 minutes

Serves: 6

     Now watch the video

       Click on arrow to watch

For more delicious Silvana Franco and Waitrose recipes click on 


Twenty Minute Alaska Salmon Tagine

Twenty Minute Alaska Salmon Tagine

This delicious winter warmer includes nutritious Alaska salmon, healthy spinach, couscous and chopped tomatoes.

This mouthwatering recipe is by the Alaska Seafood Marketing Institute. The photograph is by Steve Lee.


· 4 x 125g fillets wild Alaska salmon
· 2 tbsp olive or vegetable oil
· 1 onion, sliced
· 1 tsp cumin seeds or ground cumin
· 2 tsp ground paprika
· 400g can chopped tomatoes
· 298g can mandarin oranges, drained
· 1 tsp vegetable stock powder
· 50g sultanas
· 100g young spinach
· 150g couscous
· Chopped fresh coriander, to garnish


1. Remove the skin from the salmon fillets, if wished.

2. Heat the oil in a large frying pan and cook the onion for 3-4 minutes. Add the cumin and paprika and fry gently for about 20-30 seconds.

3. Stir in the tomatoes, oranges, stock powder and sultanas. Cook for 5 minutes, then add the spinach and stir it in as the leaves wilt.

4. Arrange the salmon fillets on top of the tomato mixture. Cover with a lid or a piece of greased foil and cook over a medium-low heat for 8-10 more minutes.

5. Meanwhile, cook the couscous according to pack instructions. Serve with the salmon tagine, garnished with chopped fresh coriander.

Recipe Tip

Add a little finely grated lemon or orange zest to the couscous, along with a few toasted pine nuts for extra flavour and texture.

Serves: 4

Contains: Fish and gluten

For more information about Alaska Seafood please visit

Plum Pie

Plum Pie

Seasonal plums in a buttery vanilla syrup make a tangy and delicious pie filling, particularly good after a rich and meaty main course.

Serve this gorgeous pie with pouring cream or vanilla ice cream

This winter recipe has been created by Waitrose.


· 600g plums, halved and stoned
· 60g demerara sugar, plus extra to sprinkle
· 1½ tsp cornflour
· 40g unsalted butter
· 1½ tsp vanilla extract
· 250g Cooks’ Ingredients All Butter Frozen Puff
· Pastry
· Flour, for dusting
· Beaten medium Waitrose British Blacktail Free Range Egg or milk, to glaze


1. Preheat the oven to 200ºC, gas mark 6. Put the plums, sugar and cornflour in a bowl and mix together. Tip out onto a 21-22cm pie plate or similar sized shallow dish and press the fruit pieces down. Dot with the butter and trickle with the vanilla.

2. Roll out the pastry on a lightly floured surface until large enough to cover the pie plate. Brush the edges of the plate with water and position the lid. Press down firmly around the rim and trim off the excess pastry with a knife. Crimp the edges with your fingers. Make a hole in the top of the pie to allow the steam to escape. Brush with beaten egg or milk to glaze and sprinkle with extra sugar.

3. Bake for 20 minutes then reduce the oven temperature to 180ºC, gas mark 4 and cook for a further 20 minutes until the pastry is risen and golden. Leave to stand for 10 minutes and serve with pouring cream or ice cream.

Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes 55 minutes

Serves: 4

For more fabulous Waitrose recipes visit

Pea and Mint Soup with Cream Cheese Bruschetta

Pea and Mint Soup with Cream Cheese Bruschetta

This delicious Pea and mint soup with cream cheese bruschetta will make a lovely treat in the winter.

This gorgeous soup has been created by Waitrose.


· 5 essential Waitrose salad onions
· 1 tbsp olive oil
· 1 garlic clove
· 500g essential Waitrose frozen garden peas
· 900ml vegetable stock.
· 14 mint leaves
· 1 essential Waitrose baguette
· 100g essential Waitrose reduced fat soft cheese
· Black pepper


1. Preheat the grill to high. Meanwhile crush the garlic, slice the onions and sauté in the olive oil for 3 minutes. Add in the peas vegetable stock.

2. Bring to the boil, then simmer for 8 minutes. Add in the mint leaves and, using a hand blender or food processor, blend until smooth.

3. Meanwhile, cut 8 slices from the baguette and toast lightly on each side. Spread the soft cheese over the toasts and grill for 2 minutes. Serve the soup with the bruschetta. Garnish with black pepper and extra mint leaves.

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes 20 minutes

Serves: 4

For more Waitrose recipes visit

    Sixtyplusurfers Competition

  Win Lunch Punch
  Sandwich Cutters

Win Lunch Punch Sandwich Cutters

Sixtyplusurfers has teamed up with EatWell-UK to offer two lucky readers the chance to win a set of Lunch Punch sandwich cutters, perfect for family teas, birthday parties, entertaining and making attractive children's snacks.

Lunch Punch Sandwich Cutters

Designed to make sandwiches more fun for children the Lunch Punch will easily cut through two slices of bread, together with the filling, while keeping the sandwiches light, fluffy and most importantly, appealing to children.

The Lunch Punch is dishwasher safe and BPA, Phthalate, PVC and Lead FREE and is made from FDA certified food-grade plastic which, along with the packaging, is recyclable.

Make this cute cat with Lunch Punch Sandwich Cutters

Each Lunch Punch pack comes with 4 cutters, all designed to cut as close to the crust as possible ensuring minimum waste but making sandwiches that kids will love.

Lunch Punch retails at £12.00 and is available from EatWell-UK.

Lunch Punch Sandwich Cutters

For more information visit the EatWell-UK website at

  For Your Chance to Win

Tell us what cute animal cutter is included in the
Lunch Punch pack?

     a) A dog
     b) A cat
     c) A horse
     d) A rabbit

  To Enter the Competition

Tell us what cute animal cutter is included in the Lunch Punch pack? Then send in your answer with your name, postal address and telephone number to the Sixtyplusurfers email address as shown below:

* Please label your entry
Lunch Punch Competition

* This competition is open to
our UK readers only

  Le Gâteau Coeur

Le Gâteau Coeur

It's time to fall in love all over again this February with Le Gateau Coeur au Chocolat from Bonne Maman.

A delightfully moist cake recipe perfect to share with loved ones on Valentine's Day it combines velvety beetroot, Bonne Maman Raspberry Conserve and milk chocolate to create the ultimate heart-shaped showstopper.


· 100g cooked beetroot, roughly chopped
· 5 tbsp Bonne Maman Raspberry Conserve
· 125g milk chocolate, chopped
· 125g unsalted butter, diced
· 125g plain flour
· 1 tsp baking powder
· 6 tsp cocoa powder
· 3 medium eggs, separated
· 110g golden caster sugar
· 15g finely chopped hazelnuts
· Fresh raspberries and icing sugar to decorate


1. Heat the oven to 180C, fan oven 160C, gas mark 4. Grease and line a 15cm wide, 8cm deep heart-shaped tin with baking parchment.

2. Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to puree.

3. Put 100g of the chocolate and 100g of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt.

4. Meanwhile, sift together 70g of the flour, the baking powder and 5 tsp of the cocoa.

5. Stir the melted chocolate and butter together until smooth. Now beat in the egg yolks until smooth. Fold in the beetroot puree.

6. Whisk the egg whites until stiff then gradually whisk in 85g of the sugar until the egg whites are stiff and shiny. Fold into the beetroot mixture. Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon.

7. Spoon the mixture into the prepared tin, turn the oven down to 160C, fan oven 140C, gas mark 3. and put in the oven for 45mins to 1hr. A skewer pushed into the centre should come out clean. Leave to cool in the tin before turning out.

8. Meanwhile, make the chocolate crumbs. Put the remaining 55g of plain flour, 1 tsp cocoa, 25g caster sugar and 25g of butter into a small bowl and rub together until crumbly. Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked. Cool.

9. Finely grate the remaining 25g chocolate into the cold crumbs and add the hazelnuts.

10. Turn the cake bottom up and spread with the remaining conserve. Spoon over the chocolate crumbs and pat down well into the conserve.

11. Put a heart of fresh raspberries on top and dust with icing sugar before serving.

Cook's Tips:

· Any of Bonne Maman's red fruit conserves can be used in this cake. Try Black Cherry, Wild Blueberry or Strawberry and Wild Strawberry.

· The width of heart shaped tin is measured from the dip in the top of the heart to the point. If you don't have a heart - shaped tin use a 900g loaf tin instead.

· Vacuum-packed, cooked beetroot is available from all major supermarkets. Check the label to make sure it's not in vinegar!

· The cake without the fresh raspberries freezes well for up to 1 month.

· For those with nut allergy, leave out the hazelnuts

Serves 6-8

For more information about Bonne Maman products visit

 Pancakes in Tangy
      Lemon Butter

Pancakes in Tangy Lemon Butter

Celebrate Pancake Day on Tuesday 13th February with these delicious crêpes, cooked in a tangy lemon butter. They can be made ahead and warmed through later.

This delicious recipe has been created by Waitrose.

Ingredients for the Pancakes

· 100g plain flour
· 2 medium eggs
· 300ml milk
· 2 tbsp melted unsalted butter, plus a little extra for frying

Ingredients for the Lemon Butter

· 100g softened unsalted butter
·  125g icing sugar
·  Grated zest and juice of 1 unwaxed lemon


1. Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Cover and set aside.

2. To make the lemon butter, beat the softened butter, icing sugar and lemon zest together until light and fluffy.

3. Stir the melted butter into the pancake batter. Heat a small knob of butter in a 20cm crêpe or non-stick frying pan. Add a small ladleful of batter and swirl around to coat the pan. Cook over a medium heat for 1-2 minutes, until the pancake is lightly golden underneath, then flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.

4. To serve, melt a small amount of the lemon butter in the pan with a little of the lemon juice and toss a pancake in the foaming butter. Fold in half and then in half again. Repeat until all the pancakes, butter and lemon juice have been used. Serve 2 pancakes per person on warmed plates.

Cook's Tips

· Adding butter to the pancake batter means you won’t have to use as much to cook them.

· Make the pancakes in advance, separate between layers of baking parchment, wrap in foil and freeze for up to a month. Defrost thoroughly before heating through.

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

For Waitrose recipes visit