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Runny Eggs are Back on the Menu

Enjoy a runny British Lion mark egg

    New Government advice: British
   Lion eggs safe for elderly people,
           mums-to-be and babies


Elderly people, pregnant women and  babies can now enjoy dippy eggs again for the first time since the 1980s – as long as they have the British Lion mark on.

The Food Standards Agency (FSA) has changed its advice on eggs, confirming that British Lion eggs are safe to be eaten runny, and even raw, by vulnerable groups such as infants, children, pregnant women and elderly people. These groups can now enjoy the nutritional benefits of eggs, without having to fully cook them.

The new advice follows a year-long risk assessment by the Advisory Committee on the Microbiological Safety of Food and is the result of extensive food safety measures introduced within the British Lion Code of Practice since its launch in 1998.

Andrew Joret, chairman of the British Egg Industry Council, which runs the British Lion scheme, welcomed the new advice: “This is a real success story for the UK egg industry. Our producers have maintained the highest standards for two decades to ensure the superior safety of British Lion eggs and we are delighted that FSA has now confirmed that these eggs are safe enough for even vulnerable groups to eat runny or even raw.

“We know that the previous advice has deterred many women from eating eggs when pregnant, and from giving them to their babies, as well as denying older people the pleasure and nutritional benefits of a ‘dippy egg’ and home-made mousses and mayonnaise. The advice is particularly good news for these groups and will also enable care homes to put many traditional egg dishes back on their menus.”

Heather Hancock, Chairman of the Food Standards Agency says, “It's good news that now even vulnerable groups can safely eat UK eggs without needing to hard-boil them, so long as they bear the British Lion mark. The FSA has thoroughly reviewed the scientific evidence about the safety of these eggs, and we're confident that we can now change our advice to consumers.

“The major reduction in the risk of salmonella in Lion eggs is testament to the work carried out by egg producers. The measures they've taken, from vaccination of hens through to improving hygiene on farms and better transportation, have dramatically reduced salmonella levels in UK hens.”

Dr Juliet Gray, registered nutritionist says, “The new advice is very welcome news. Eggs are highly nutritious, containing many key nutrients including high quality protein, vitamin D, selenium, iodine, choline and omega-3 fatty acids. These nutrients are particularly important for many vulnerable groups, including pregnant women, babies and elderly people and several of them are not found in many other foods.”

For further information please visit the website at www.egginfo.co.uk

Simon Rimmer

If you would like to cook with British Lion eggs, then try Simon Rimmer's delicious recipe for Breakfast One-Pot The Full Scandi.

This nutritious recipe includes British Lion eggs, smoked salmon, new potatoes, avocado, tomato and toast, and is the perfect start to a cold Winter's morning. The recipe serves two people and takes just five minutes to prepare.

   Simon Rimmer's
  Breakfast One-Pot
    The Full Scandi

Simon Rimmer's Breakfast One-Pot The Full Scandi

Ingredients

· ½ red onion, diced
· 25g butter for frying
· 100g cooked new potatoes, halved
· 2 tbsp capers (optional)
· 1 vine tomato, halved
· A pinch of salt and pepper to season
· 1 tsp olive oil
· 1 clove of garlic, sliced
· 2 large British Lion eggs
· 100g smoked salmon
· 1 small avocado, sliced
· 25g toasted breadcrumbs
· 2 tbsp dill, chopped
· Sour cream, lemon and sourdough toast to serve (optional)

Method

1. In a large frying pan fry the onion in butter for three minutes. Add the potatoes and cook for six minutes until they are crisp and golden. Fold in the capers and then push the contents of the pan to one side.

2. Cut the tomatoes in half, season well, brush with olive oil and then add a few slices of garlic. Cook the tomatoes, in the same pan, face down for six minutes and then push them to one side.

3. In the same pan, fry the eggs for about four minutes until they are cooked but the yolk is still runny, then take the pan off of the heat.

4. Finally make two rosettes of salmon and add them to a space in the pan with the sliced avocado, breadcrumbs and chopped dill.

5. Serve with sour cream, sourdough toast and a squeeze of lemon.

Serves 2

Preparation time: 5 minutes

Cooking time: 20 minutes

For more delicious egg recipes visit the website at www.eggrecipes.co.uk
 

Beef and Barley Casserole

Beef and Barley Casserole

This recipe is ideal for cooking ahead - most stews and casseroles benefit from a night in the fridge as the flavours really get a chance to develop.

This hearty recipe is by Waitrose.

Ingredients

· Extra virgin olive oil spray
· 800g Aberdeen Angus diced braising steak
· 1 large onion, roughly chopped
· 2 sticks celery, roughly chopped
· 1 large carrot, cut into cubes
· 1 tbsp Cooks’ Ingredients Sundried Tomato Paste
· 2 cloves garlic, finely chopped
· 200ml red wine
· 1 beef stock cube
· 1 tsp peppercorns, lightly crushed
· 400g can chopped tomatoes
· 3 thyme sprigs
· 2 bay leaves
· 75g Waitrose LOVE Life pearl barley
· 2 tbsp cider vinegar
· Large handful of parsley, chopped
· Seasonal vegetables, such as greens or
cabbage, to serve

Method

1. Spray a large casserole with olive oil spray and warm over a high heat. Add the beef, in batches, and cook until brown. Remove with a slotted spoon and set aside.

2. Add the onion, celery, carrot and a splash of water to the casserole and fry for 3-4 minutes until softened. Add the sundried tomato paste and garlic and fry for a further minute.

3. Return the beef to the casserole, pour in the wine, then add the stock cube, peppercorns, 500ml boiling water, the chopped tomatoes, thyme and bay leaves. Bring to the boil, cover and simmer over a low heat for 1 ½ hours.

4. Add the pearl barley and simmer for a further 30 minutes until the beef and barley are very tender. Stir in the vinegar and parsley. Great served with buttered greens or cabbage.

Serves: 6 people

For more delicious Waitrose recipes click on www.waitrose.com

 

Food & Drink

Silvana Franco Recipe
       

Silvana Franco

 
LOVE Life Chicken and Leek Patchwork Pie

This month, we have a healthy chicken and puff pastry recipe from Silvana Franco, food ambassador for Waitrose. Silvana shows us how to make LOVE Life Chicken and Leek Patchwork Pie, a delicious, comforting treat for all the family, but without the extra calories that you might expect with pastry.

"A home cooked chicken pie is classic comfort food at this time of year, but they can be high in calories" says Silvana Franco.

"This LOVE Life recipe is not only tasty and filling, but it's low on fat too."

You can make this delicious pie for your family and friends with easy
Jus-Rol light puff pastry, nutritious chicken and healthy vegetables. Perfect for a Winter warmer on a cold evening.

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 tasty recipe at home and impress all your family.

   Silvana's LOVE Life
    Chicken and Leek

       Patchwork Pie

Silvana's LOVE Life Chicken and Leek Patchwork Pie

 

Ingredients

· Olive oil spray
· 500g essential Waitrose leeks, sliced
· 400g essential Waitrose British chicken breast chunks
· 250ml Cooks’ Ingredients chicken stock
· 250ml skimmed milk, plus extra for brushing
· 2 tbsp Waitrose easy thickening sauce
flour
· 300g frozen peas
· 300g essential Waitrose frozen broccoli florets,
defrosted slightly and cut into smaller pieces
· 30g essential Waitrose reduced fat soft cheese with garlic & herbs
· ½ x 320g pack Jus-Rol light puff pastry sheet

Method


1. Preheat the oven to 200°C, gas mark 6. Spray a large saucepan with oil and cook the leeks and chicken for 5 minutes until the leeks are softened and the chicken golden.

2. Add the stock and milk, bring to a simmer and cook for 10 minutes until the chicken is cooked through with no pink meat. Add the sauce flour to the pan, bring to the boil and cook for 1-2 minutes, stirring until smooth and thickened.

3. Stir in the peas, broccoli and soft cheese, then tip into an ovenproof pie dish. Sit the dish on a baking sheet.

4. Cut the pastry into 12 squares and arrange on top of the filling – the pastry should overlap a little in places but not cover the filling completely.

5. Brush the pastry squares with milk and bake for 25-30 minutes until the pastry is golden and the filling is piping hot.

Serves: 6 People

Preparation time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour 10 minutes

     Now watch the video




       Click on arrow to watch


For more delicious Silvana Franco and Waitrose recipes click on www.waitrose.com 

 

Griddled Chicken Thigh with Cannellini Beans, Savoy Cabbage & Pancetta

Griddled Chicken Thigh with Cannellini Beans, Savoy Cabbage & Pancetta


This delicious dish is a lovely Winter warmer for the colder weather and includes chicken, healthy savoy cabbage and cannellini beans.

Perfect for all the family. This eye catching recipe has been created by Canned Food UK.

Ingredients

· 2 - 4 chicken thighs with the skin on
· 75g pancetta or smoked streaky bacon, diced
· 150ml chicken stock, or water
· ½ small savoy cabbage, shredded
· 400g can of cannellini beans, rinsed and drained

Method

1. Preheat oven to fan 180°C, conventional 200°C, gas 6.

2. Heat a griddle pan or frying pan until hot and then place chicken thighs fat side down and allow to cook for 3-4 minutes until the skin is crisp and golden.

3. Turn chicken thighs over and cook for a further 3-4 minutes on the underside.

4. Place the chicken thighs in an ovenproof dish and then put them them in the oven to continue cooking for 10 - 15 minutes.

5. Meanwhile, heat a large frying pan until hot and then sauté the pancetta for 2-3 minutes until crispy. Remove from pan with a slotted spoon and set aside. Drain off any excess oil from the pan.

6. Add stock to the pan, bring to the boil and then plunge shredded cabbage into the pan. Stir-fry for 3-4 minutes until tender and the stock has evaporated.

7. Add cannellini beans to the pan and cooked pancetta.

8. Allow ingredients to warm through together stirring continuously for 2-3 minutes and then serve with the chicken.

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 2

For more information about Canned Food UK please visit
www.cannedfood.co.uk   
 

Plum Bread and Butter Pudding

Plum Bread and Butter Pudding


This stunning Bread & Butter Pudding is a great way to warm up your guests and makes a delicious dessert for all the family.

This comforting recipe has been created by Waitrose.

Ingredients

· 4 Cooks’ Ingredients Organic Bay Leaves
· 400ml Duchy Originals From Waitrose Organic Whole Milk
· 500g British plums (about 6 large)
· 4 slices of Duchy Originals From Waitrose Organic Wholemeal Seeded Bloomer, or organic white loaf
· 50g Yeo Valley Organic Unsalted Butter
· 2 - 3 tbsp Duchy Originals From Waitrose Organic Damson Preserve
· 3 large Duchy Originals From Waitrose Organic British Free Range Eggs
· 1 tbsp caster sugar
· 1 tbsp demerara sugar to finish

Method

1. In a pan, break the bay leaves into the milk and heat until almost boiling. Cover and leave to infuse until required. Halve the plums and remove the stones, then roughly slice half of the fruit.

2. Butter a 1.5-litre baking dish and preheat the oven to 180°C, gas mark 4.

3. Cut the crusts from the bread, butter it and spread 2 slices with the damson preserve, placing them jam side up in the base of the dish. Cover with the sliced plums and then the remaining bread, butter side up. Arrange the plum halves, skin side up, over the pudding.

4. Beat the eggs with the caster sugar in a bowl, then strain the warm milk, leaving out the bay leaves, onto the eggs and whisk again. Pour over the bread and plums and press them down lightly into the custard.

5. Bake for 35-40 minutes until just set. Serve warm, scattered with demerara sugar. You could also fold a little more of the damson preserve into whipped cream to serve with the pudding.

Preparation time: 20 minutes

Cooking time: 45 minutes to 50 minutes

Total time: 1 hour 10 minutes

Serves: 4 - 6

For more fabulous Waitrose recipes visit www.waitrose.com
 

  Organic Chipolatas
  with Autumn Mash
   and Onion Gravy

 
Organic Chipolatas with Autumn Mash and Onion Gravy
 

These delicious sausages with fabulous mashed potato and tasty gravy make this a delicious supper for all the family.

This easy to make recipe has been created by Waitrose.
 
Ingredients
 
· 3 parsnips, peeled and cubed
· 3 carrots, peeled and diced
· 1 large Bramley apple, peeled and cubed
· 1 tbsp olive oil
· 1 large onion, thinly sliced
· 9 Duchy Originals From Waitrose Organic Free Range British Chipolata Sausages
· 1 tbsp clear honey
· 400g Duchy Originals Organic Fresh Beef Gravy
· 1 tbsp Worcestershire Sauce
· 2 tbsp essential Waitrose British Half Fat Crème Fraîche Steamed green vegetables, to serve
 
Method
 
1. Cook the parsnips and carrots in a large pan of boiling water for 10 minutes then add the apple and cook for a further 5 minutes until all are tender.

2. Meanwhile, heat the oil in a large frying pan and cook the onions and sausages for 10 minutes until golden brown and the chipolatas are cooked through. Drizzle over the honey and cook for a further

3. minutes then lift the sausages onto a plate and cover with foil to keep warm.

4. Add the gravy and Worcestershire Sauce to the onion pan and simmer together for 2–3 minutes.

5. Meanwhile, drain the vegetables and apple and mash roughly. Beat in the crème fraîche then divide between 4 plates. Serve with the sausages, onion gravy and steamed greens.

Cook’s tip

Dip your spoon in boiling water before scooping out the honey. This helps warm it up and makes the honey easier to drizzle.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes 30 minutes

Serves: 4

 

 Dorset Apple Cake
    with a Crunchy
    Sugar Topping


Dorset Apple Cake with a Crunchy Sugar Topping

The moist Dorset apple cake, based on a traditional recipe, has a wonderful topping of sliced apples dredged with sugar. Great for a teatime treat.

This tea time recipe has been created by Waitrose.

Ingredients

· 1 large Bramley apple, about 225g
· 225g self raising flour
· 1 tsp baking powder
· ½ tsp mixed spice
· 125g cold butter, diced
· 125g caster sugar, plus 1 tbsp for dredging
· Finely grated zest of 1 lemon
· 2 medium essential Waitrose Free Range Eggs, beaten

Method


1. Preheat the oven to 190°C, gas mark 5, and lightly grease a 20cm springform cake tin. Peel the apple, cut into quarters and remove the core. Reserve one of the quarters and dice the rest.

2. Sift the flour, baking powder and mixed spice into a large bowl. Rub in the diced butter to form fine breadcrumbs.

3. Stir in the diced apple, sugar and lemon zest, then gradually stir in the beaten eggs to form a stiff mixture. Spoon into the prepared tin and level the surface with the back of a spoon. Thinly slice the reserved apple quarter and arrange on top of the cake.

4. Bake for 30-40 minutes, until springy to the touch. Dredge with the remaining sugar, then leave to cool in the tin for 10 minutes. Turn out on to a wire rack to cool completely, then slice and serve with clotted cream.

P
reparation time: 15 minutes

Cooking time: 30 to 40 minutes

Total time: 45 minutes to 55 minutes


For more delicious Waitrose recipes click on www.waitrose.com
 

  Wheat-Free Cookies
With White Chocolate
     and Cranberries


Wheat-Free Cookies with White Chocolate and Cranberries

These soft and gooey biscuits are great as a teatime treat or as a gift for someone special.

This yummy recipe has been created by Waitrose.

Ingredients

· 125g slightly salted butter, softened
· 150g light brown soft sugar
· 1 medium egg, lightly beaten
· ½ tsp Nielsen Massey Vanilla Extract
· 150g Doves Farm Gluten Free Plain White Flour, sifted
· 1 tsp Super Cook Gluten Free Baking Powder
· 100g Waitrose Belgian White Chocolate, chopped into small chunks
· 50g fresh or dried cranberries

Method

1. Preheat the oven to 200°C, gas mark 6. Line 2-3 baking trays with baking parchment.

2. In a mixing bowl, beat the butter and sugar together with an electric hand whisk or a wooden spoon, until pale and creamy. Add the egg and the vanilla extract, a little at a time, and continue beating until they are thoroughly combined.

3. Use a metal spoon to stir in the flour, baking powder, chocolate and cranberries, plus 2 tablespoons of cold water, and mix until they are thoroughly combined.

4. Place heaped teaspoons of the mixture onto the baking trays, leaving plenty of space between them for the cookies to expand during cooking.

5. Bake for 15-20 minutes until golden. Remove from the oven and leave on the baking trays for 2-3 minutes, then place on cooling racks. When cooled, store in an airtight container and eat within 2 days.

Preparation time: 15 minutes

Cooking time: 15 minutes to 20 minutes

Total time: 30 minutes to 35 minutes

For Waitrose recipes visit www.waitrose.com
 

  Autumn Minestrone

Autumn Minestrone

This recipe comprises two of your five a day and uses seasonal vegetables. A nutritious warm meal for lunch.

This delicious recipe has been created by Waitrose.

Ingredients

· 2 essential Waitrose Tomatoes, chopped
· 1 essential Waitrose Courgette, diced
· One third Savoy cabbage, shredded
· 410g tin essential Waitrose Borlotti Beans, drained and rinsed
· 1 tbsp Olive oil
· 1 essential Waitrose Onion, finely chopped
· 1 Clove garlic, crushed
· 70g Waitrose Farm Assured Cubetti Di Pancetta
· 2 essential Waitrose Carrots, peeled and diced
· 250g essential Waitrose Celeriac, peeled and
diced

Method

1. In a large saucepan, heat the oil, then add the onion, garlic, pancetta, carrots and celeriac, and cook over a low heat for 10 minutes until soft but not browned.

2. Add the tomatoes and courgette and cook for 5 minutes.

3. Stir in the cabbage and beans, and add 1,250ml of water. Season and bring to the boil. Simmer for 10 minutes until the vegetables are tender. Check seasoning and serve in warm, deep soup bowls.

Cook's Tip

Serve the classic Italian way with a drizzle of extra virgin olive oil and a spoonful of freshly grated Parmigiano Reggiano, or stir in a tsp of pesto to each serving.

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes 45 minutes

Serves: 4

For more great Waitrose recipes click on www.waitrose.com