CatherineB
Full Member
I think I could spend the rest of the evening reading your recipes! First on my list is definitely the egg custards. Thank you! 
Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Egg Fried Rice with Chicken
Pete’s Egg Fry Rice with Chicken
Serves 2
Ingredients
1 onion, sliced (s) (sff)
1 cup of peas (ss) (ff)
150g long grain rice (ff)
150g pre-cooked chicken (s) (ff)
1tsp Chinese 5 spice
1tsp sesame oil (2syn/2=1syn each)
2tbsp of light soy sauce
2tbsp oyster sauce (2syn/2=1syn each)
2 eggs (ff)
* Extra’s
100g beansprouts (s) (sff)
Dark soy sauce
1tsp Turmeric
Method
In a saucepan add rice & water with a ratio of 1part rice to 3 parts water, add termeric if you want to colour the rice, bring to the boil them simmer until the water is used up, remove from the pan and tip into a sieve, replace the sieve on top of the pan, cover with a lid and allow to steam for a few minutes, set aside & allow to cool.
In a small dish mix together the soy sauce, oyster sauce, Chinese 5 spice & sesame oil
Break the eggs into a small bowl, season, beat with chopsticks or a fork.
In a wok, sprayed with Fry Light, heat the chicken then add the onions & peas, cook together, (plus any extra’s) then add the spices & rice, cook for 5 mins.
In the wok move the food to one side and add the egg, whisk rapidly using the chopsticks or fork until it starts to set then mix with the rice & chicken, season, cook for 10 mins until well mixed and hot.
Serve in a warmed dish, add dark soy sauce if you want.
Pete’s Egg Fry Rice with Chicken
Serves 2
Ingredients
1 onion, sliced (s) (sff)
1 cup of peas (ss) (ff)
150g long grain rice (ff)
150g pre-cooked chicken (s) (ff)
1tsp Chinese 5 spice
1tsp sesame oil (2syn/2=1syn each)
2tbsp of light soy sauce
2tbsp oyster sauce (2syn/2=1syn each)
2 eggs (ff)
* Extra’s
100g beansprouts (s) (sff)
Dark soy sauce
1tsp Turmeric
Method
In a saucepan add rice & water with a ratio of 1part rice to 3 parts water, add termeric if you want to colour the rice, bring to the boil them simmer until the water is used up, remove from the pan and tip into a sieve, replace the sieve on top of the pan, cover with a lid and allow to steam for a few minutes, set aside & allow to cool.
In a small dish mix together the soy sauce, oyster sauce, Chinese 5 spice & sesame oil
Break the eggs into a small bowl, season, beat with chopsticks or a fork.
In a wok, sprayed with Fry Light, heat the chicken then add the onions & peas, cook together, (plus any extra’s) then add the spices & rice, cook for 5 mins.
In the wok move the food to one side and add the egg, whisk rapidly using the chopsticks or fork until it starts to set then mix with the rice & chicken, season, cook for 10 mins until well mixed and hot.
Serve in a warmed dish, add dark soy sauce if you want.
Last edited:
SammieAnn87
Gold Member
yumyum i am going to make the egg fried rice and chicken saturday night x
dextersmum
Gold Member
Just found your recipes again and feeling hungry......gonna go check my cupboards!
bilsat
Really likes to cook
Pete's Muffin Burger
Pete’s Muffin Burgers
Serves 2
Ingredients
1tsp basil
2 Sainsbury’s “be good to yourself” extra lean sausage (0.5syn each) (ff)
2 x 60g Wholemeal Muffin (7syns each)
Sprinkle of garlic salt
Sprinkle of Aromat seasoning
* extra’s
Low fat cheese slices
Iceburg lettuce (s) (sff)
Tomato sliced into thin slices (s) (sff)
French/American mustard
Method
Cut the sausage ends off and squeeze the meat into a glass dish, add the spices & seasoning, mix well. Wet your hands and roll half the mix into a ball then flatten to look like a “burger”. Place in a freezer for 30mins to chill.
Spray a frying pan with Fry Light and cook the burgers for 10-15 mins each side or until cooked.
Place two egg rings in a frying pan and cook an egg in each one.
Slice each muffin & toast.
Assemble each “burger” as you like it.
(I had it with chips, beans)
Pete’s Muffin Burgers
Serves 2
Ingredients
1tsp basil
2 Sainsbury’s “be good to yourself” extra lean sausage (0.5syn each) (ff)
2 x 60g Wholemeal Muffin (7syns each)
Sprinkle of garlic salt
Sprinkle of Aromat seasoning
* extra’s
Low fat cheese slices
Iceburg lettuce (s) (sff)
Tomato sliced into thin slices (s) (sff)
French/American mustard
Method
Cut the sausage ends off and squeeze the meat into a glass dish, add the spices & seasoning, mix well. Wet your hands and roll half the mix into a ball then flatten to look like a “burger”. Place in a freezer for 30mins to chill.
Spray a frying pan with Fry Light and cook the burgers for 10-15 mins each side or until cooked.
Place two egg rings in a frying pan and cook an egg in each one.
Slice each muffin & toast.
Assemble each “burger” as you like it.
(I had it with chips, beans)
Last edited:
cruisedolly
Full Member
Love your recipes - can anyone tell me where i can get the knorr aromat from? Our Asda doesn't have it and I also tried Morrisons.
bilsat
Really likes to cook
Pete's Egg Muffin
Pete’s Egg Muffin
Serves 1
Ingredients
1tsp basil
1 Sainsbury’s "be good to yourself" extra lean sausage (0.5syn) (ff)
1 x 60g Wholemeal Muffin (7syn)
Sprinkle of garlic salt
Sprinkle of Aromat seasoning
*extra
1 20g Sainsbury’s “lighter” cheese slice (40% less fat) (1Hea)
1 rasher of smoked bacon, cooked until crisp, all fat removed (ff)
Method
Cut the sausage ends off and squeeze the meat into a glass dish, add the spices & seasoning, mix well. Wet your hands and roll the mix into a ball then flatten to look like a “burger”.
Spray a frying pan with Fry Light and cook the burger for 10-15 mins each side or until cooked. Also cook the bacon if used as an extra.
Place an egg ring in a frying pan and cook the egg.
Slice each muffin & toast.
Plate up.
Pete’s Egg Muffin
Serves 1
Ingredients
1tsp basil
1 Sainsbury’s "be good to yourself" extra lean sausage (0.5syn) (ff)
1 x 60g Wholemeal Muffin (7syn)
Sprinkle of garlic salt
Sprinkle of Aromat seasoning
*extra
1 20g Sainsbury’s “lighter” cheese slice (40% less fat) (1Hea)
1 rasher of smoked bacon, cooked until crisp, all fat removed (ff)
Method
Cut the sausage ends off and squeeze the meat into a glass dish, add the spices & seasoning, mix well. Wet your hands and roll the mix into a ball then flatten to look like a “burger”.
Spray a frying pan with Fry Light and cook the burger for 10-15 mins each side or until cooked. Also cook the bacon if used as an extra.
Place an egg ring in a frying pan and cook the egg.
Slice each muffin & toast.
Plate up.
Last edited:
cruisedolly
Full Member
Thanks for the reply about the aromat - unfortunately don't have a sainsbury anywhere near me - just tesco, asda, lidl and morrisons.
xJoanneJJx
Gold Member
Made the fried rice last night- just as good as the takeaways! Thanks
cruisedolly
Full Member
Thanks - will try Tesco. Our Asda store isn't that big but that is where I normally shop.
bilsat
Really likes to cook
Pete's Teriyaki sauce, Mushrooms & Salmon with Couscous
Pete’s Teriyaki sauce, Mushrooms & Salmon with Couscous
Serves 2
Ingredients
1 Schultz garlic, mushroom & cream sauce (4.5syn/2=2.25syn)
1 lemon, juice (ss) (sff)
2 Salmon fillets (ff)
100g Couscous (ff)
150g mushrooms, sliced thinly (s) (sff)
200mL “Herb” stock (Knorr herb stockpot)
300mL skimmed milk, part of the daily allowance (1 Hea)
1tbsp dill
Teriyaki sauce
1tbsp sweetener
1tbsp light soy sauce
1tbsp white wine vinegar
2tbsp water
2tbsp lemon juice (ss) (sff)
Salt & Pepper
Make up the hot stock, bring to a boil, thicken & set aside.
Method
Measure the couscous and place in a bowl, add the stock, stir with a fork and cover with Clingfilm. Set aside.
Place the sliced mushrooms in a saucepan sprayed with fry light and cook until soft.
In an ovenproof dish lined with tinfoil, place the salmon in and marinade with the dill and juice of the lemon, cut slices from the lemon for later.
Preheat the oven to 180c, add the lemon slices on the salmon, cover & place the salmon in the middle shelf after marinating for at least 10 mins, cook covered for the first 15 mins then open to finish cooking.
Mix the ingredients for the teriyaki sauce in a small pan and heat, stirring until it thickens, remove and add to the mushrooms, stir and increase the heat, cook until the sauce has been absorbed into the mushrooms.
Make up the mushroom sauce by tipping the powder into a small saucepan, mix milk until smooth, slowly add the remaining milk while stirring until it thickens, add to the mushrooms, bring to the boil then reduce, allow it to thicken.
Remove the Clingfilm from the couscous, fluff up with a fork and plate up.
Place the salmon on top of the couscous, the mushrooms to one side.
Pete’s Teriyaki sauce, Mushrooms & Salmon with Couscous
Serves 2
Ingredients
1 Schultz garlic, mushroom & cream sauce (4.5syn/2=2.25syn)
1 lemon, juice (ss) (sff)
2 Salmon fillets (ff)
100g Couscous (ff)
150g mushrooms, sliced thinly (s) (sff)
200mL “Herb” stock (Knorr herb stockpot)
300mL skimmed milk, part of the daily allowance (1 Hea)
1tbsp dill
Teriyaki sauce
1tbsp sweetener
1tbsp light soy sauce
1tbsp white wine vinegar
2tbsp water
2tbsp lemon juice (ss) (sff)
Salt & Pepper
Make up the hot stock, bring to a boil, thicken & set aside.
Method
Measure the couscous and place in a bowl, add the stock, stir with a fork and cover with Clingfilm. Set aside.
Place the sliced mushrooms in a saucepan sprayed with fry light and cook until soft.
In an ovenproof dish lined with tinfoil, place the salmon in and marinade with the dill and juice of the lemon, cut slices from the lemon for later.
Preheat the oven to 180c, add the lemon slices on the salmon, cover & place the salmon in the middle shelf after marinating for at least 10 mins, cook covered for the first 15 mins then open to finish cooking.
Mix the ingredients for the teriyaki sauce in a small pan and heat, stirring until it thickens, remove and add to the mushrooms, stir and increase the heat, cook until the sauce has been absorbed into the mushrooms.
Make up the mushroom sauce by tipping the powder into a small saucepan, mix milk until smooth, slowly add the remaining milk while stirring until it thickens, add to the mushrooms, bring to the boil then reduce, allow it to thicken.
Remove the Clingfilm from the couscous, fluff up with a fork and plate up.
Place the salmon on top of the couscous, the mushrooms to one side.
bilsat
Really likes to cook
Pete's Egg McMuffin
Pete’s Egg McMuffin -2
Serves 1
Ingredients
1tsp basil
1 Sainsbury’s “be good to yourself” extra lean sausage (0.5syn) (ff)
1 Rasher of smoked bacon, fat removed, cooked until crisp (ff)
1 Egg, scrambled (ff)
1 or 2 x 20g Sainsbury’s “lighter” cheese slice (40% less fat) (1Hea) or (2syn per slice)
1 x 60g Sainsbury’s Wholemeal Muffin (7syns)
Or
1 x 60g Sainsbury’s Wholemeal Bap (1Heb)
Sprinkle of garlic salt
Sprinkle of Aromat seasoning
Method
Cut the sausage ends off and squeeze the meat into a glass dish, add the spices & seasoning, mix well. Wet your hands and roll the mix into a ball then flatten to look like a “burger”.
Spray a frying pan with Fry Light and cook the burger for 10-15 mins each side or until cooked. Also cook the bacon until crisp.
Break an egg into a dish & whisk with a fork until it’s scrambled, season, place an egg ring in a frying pan and cook the scrambled egg.
Slice each muffin & toast.
Plate up.
Pete’s Egg McMuffin -2
Serves 1
Ingredients
1tsp basil
1 Sainsbury’s “be good to yourself” extra lean sausage (0.5syn) (ff)
1 Rasher of smoked bacon, fat removed, cooked until crisp (ff)
1 Egg, scrambled (ff)
1 or 2 x 20g Sainsbury’s “lighter” cheese slice (40% less fat) (1Hea) or (2syn per slice)
1 x 60g Sainsbury’s Wholemeal Muffin (7syns)
Or
1 x 60g Sainsbury’s Wholemeal Bap (1Heb)
Sprinkle of garlic salt
Sprinkle of Aromat seasoning
Method
Cut the sausage ends off and squeeze the meat into a glass dish, add the spices & seasoning, mix well. Wet your hands and roll the mix into a ball then flatten to look like a “burger”.
Spray a frying pan with Fry Light and cook the burger for 10-15 mins each side or until cooked. Also cook the bacon until crisp.
Break an egg into a dish & whisk with a fork until it’s scrambled, season, place an egg ring in a frying pan and cook the scrambled egg.
Slice each muffin & toast.
Plate up.
Last edited:
cruisedolly
Full Member
Thanks for all these lovely recipes Pete, you have certainly inspired me, and I am going to try several of them and hope my husband likes them as he's a very fussy eater, lol. Not too sure about the curry recipes - how hot are they? Don't really like really hot spicy ones, prefer something milder.
