Pete's Recipe Book
- Thread starter bilsat
- Start date
Laura_jane
Full Member
Oh my life! pete you are a food genius x
littlewelshgirl
Member
Ive just been looking on your thread for aggggges and cant find the forero rochet recipe! Ive seen some comments about it but not the recipe! How do you mix the scan bran and choc options together? X
bilsat
Really likes to cook
Pete’s Ferrero Rocher-2
Syns 19 in total/24 made <1 Syn each
Ingredients
5 scan bran=5 Syn
3 tbsp. of nutella=12 Syn
1 Pack of Options (Belgium Chocolate)=2 Syn
Warm water
Method
Place the scan bran into a food blender and reduce to small pieces.
Place 3 level tbsp. of nutella into a microwave proof dish and microwave for 30 secs (600w), remove and add up to 3tbsp of warm water as required to make a paste.
Add the scan bran and mix until the liquid has been totally absorbed.
Put a small dish with boiling water next to your work area and place the cake cases out.
Using a small spoon/grapefruit spoon, place first in hot water then scoop the mixture into a cake case, repeat this until all the mix has gone remembering to place the spoon into hot water each time.
Place on a tray and place into the fridge to chill. When cold remove from the fridge and roll in the contents of a packet of “options” Belgium chocolate! Rechill if required.
Enjoy and remember total syns are 19 and I made 24 of them! Less than 1 Syn each.
Syns 19 in total/24 made <1 Syn each
Ingredients
5 scan bran=5 Syn
3 tbsp. of nutella=12 Syn
1 Pack of Options (Belgium Chocolate)=2 Syn
Warm water
Method
Place the scan bran into a food blender and reduce to small pieces.
Place 3 level tbsp. of nutella into a microwave proof dish and microwave for 30 secs (600w), remove and add up to 3tbsp of warm water as required to make a paste.
Add the scan bran and mix until the liquid has been totally absorbed.
Put a small dish with boiling water next to your work area and place the cake cases out.
Using a small spoon/grapefruit spoon, place first in hot water then scoop the mixture into a cake case, repeat this until all the mix has gone remembering to place the spoon into hot water each time.
Place on a tray and place into the fridge to chill. When cold remove from the fridge and roll in the contents of a packet of “options” Belgium chocolate! Rechill if required.
Enjoy and remember total syns are 19 and I made 24 of them! Less than 1 Syn each.
littlewelshgirl
Member
Thanks 
ill deffo me making these for y munch on a night shift tonight
ill deffo me making these for y munch on a night shift tonight cruisedolly
Full Member
Keldelacoe
Vintage Virgin Vegan
neacy69 said:
It's in last months mag!!
cruisedolly
Full Member
If you click on "search this thread" and put in the word tandoori you should be able to find it.
bilsat
Really likes to cook
Pete’s Tandoori Chicken
Serves 2
Ingredients
450g Chicken pieces cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s) (sff)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)(sff)
1tsp sea salt
2tbsp lemon juice (ss) (sff)
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss) (ff)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s) (sff)
* pineapple cubes (s)(sff)
* tomatoes (s)(sff)
Method
Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.
*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.
Serve with a side salad.
Pete’s Tandoori Lamb
Serves 2
Ingredients
260g (Sainsbury’s) New Zealand Lamb neck fillet cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala
1 cm ginger, peeled & grated
1tsp chilli powder
1tsp sea salt
2tbsp lemon juice (ss)(sff)
Fresh coriander, roughly chopped
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss)(ff)
Method
Place the cut lamb in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate overnight for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lay across the dish, cook for 15-20 mins, or to your liking. Sprinkle roughly chopped coriander if you like it!
*If you want it with rice & peas then cook it to be ready when the Tandoori is cooked.
Serve on a bed of rice & peas & a side salad.
Serves 2
Ingredients
450g Chicken pieces cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s) (sff)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)(sff)
1tsp sea salt
2tbsp lemon juice (ss) (sff)
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss) (ff)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s) (sff)
* pineapple cubes (s)(sff)
* tomatoes (s)(sff)
Method
Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.
*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.
Serve with a side salad.
Pete’s Tandoori Lamb
Serves 2
Ingredients
260g (Sainsbury’s) New Zealand Lamb neck fillet cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala
1 cm ginger, peeled & grated
1tsp chilli powder
1tsp sea salt
2tbsp lemon juice (ss)(sff)
Fresh coriander, roughly chopped
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss)(ff)
Method
Place the cut lamb in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate overnight for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lay across the dish, cook for 15-20 mins, or to your liking. Sprinkle roughly chopped coriander if you like it!
*If you want it with rice & peas then cook it to be ready when the Tandoori is cooked.
Serve on a bed of rice & peas & a side salad.
bilsat
Really likes to cook
Hi Cruisedolly.
Well spotted ! I have never noticed that before, it should be 4 slices!....sorry.
As for how many it depends how many you want to eat! Based on using 4 slices =2 Heb so if you made it for two people then thats (1Heb per person) (remembering that 2 slices from a 400g loaf of wholemeal bread are (1Heb)
Pete
Well spotted ! I have never noticed that before, it should be 4 slices!....sorry.
As for how many it depends how many you want to eat! Based on using 4 slices =2 Heb so if you made it for two people then thats (1Heb per person) (remembering that 2 slices from a 400g loaf of wholemeal bread are (1Heb)
Pete
Last edited:
cruisedolly
Full Member
Thanks Pete, your slow cooker beef curry is in the pot at the moment - smells delicious. I took your advice and only used half the cumin and didn't put any chili powder in as I didn't have any. Got some ice cream for my hubby for desert just in case, lol.
x_Champagne_Supernova_x
The Prodigal Daughter
Pete’s Tandoori Chicken
Serves 2
Ingredients
450g Chicken pieces cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s) (sff)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)(sff)
1tsp sea salt
2tbsp lemon juice (ss) (sff)
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss) (ff)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s) (sff)
* pineapple cubes (s)(sff)
* tomatoes (s)(sff)
Method
Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.
*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.
Serve with a side salad.
Stupid question but would there be any way to make this without using skewers??
***bex82***
Member
Pete all i can say is keep posting new recipes!! the diet seems so much easier and fun since i have followed a few of your recipes!! my husband loves them too, our favourite so far is the paella! just working our way through them now!! thanks again!!
Starting weight 12st 5lbs
Target weight 10st 10lbs
Starting weight 12st 5lbs
Target weight 10st 10lbs
bilsat
Really likes to cook
Egg Fried Rice & Ham
Pete’s Egg Fried Rice & Ham
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 bell pepper, thinly sliced (sw) (sff)
1 chilli, deseeded & thinly sliced (s) (sff)
1tbsp Oyster Sauce (1 syn/2=1/2 syn each person)
1tbsp Light soy sauce
2 medium sized Eggs, lightly beaten (ff)
2 spring onions, finely chopped (s) (sff)
120g/cup frozen peas (ss) (ff)
120g/cup of pre-cooked rice (ff)
100g----150g Pre-cooked meat sliced (ff)
Method
Heats a wok, sprayed with Fry Light, when hot, add the eggs, using chop sticks beat until scrambled, when cooked remove from the wok and set aside.
Wipe the wok out, spray again with Fry Light, reduce the heat to medium and cook the onions, pepper, chilli, pre-cooked meat & peas for a few minutes then set aside.
Spray the wok again with Fry Light, add the rice, the eggs, soy sauce & oyster sauce, season with salt & pepper & cook until hot.
Return the meat & veg to the wok, mix well and cook for 5 mins until cooked.
Serve with a side salad.
Pete’s Egg Fried Rice & Ham
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 bell pepper, thinly sliced (sw) (sff)
1 chilli, deseeded & thinly sliced (s) (sff)
1tbsp Oyster Sauce (1 syn/2=1/2 syn each person)
1tbsp Light soy sauce
2 medium sized Eggs, lightly beaten (ff)
2 spring onions, finely chopped (s) (sff)
120g/cup frozen peas (ss) (ff)
120g/cup of pre-cooked rice (ff)
100g----150g Pre-cooked meat sliced (ff)
Method
Heats a wok, sprayed with Fry Light, when hot, add the eggs, using chop sticks beat until scrambled, when cooked remove from the wok and set aside.
Wipe the wok out, spray again with Fry Light, reduce the heat to medium and cook the onions, pepper, chilli, pre-cooked meat & peas for a few minutes then set aside.
Spray the wok again with Fry Light, add the rice, the eggs, soy sauce & oyster sauce, season with salt & pepper & cook until hot.
Return the meat & veg to the wok, mix well and cook for 5 mins until cooked.
Serve with a side salad.
