Pete's Recipe Book
- Thread starter bilsat
- Start date
hells2012sw
Gold Member
bilsat said:
Thanks, I have lemons/ lemon juice so may give them a whirl later
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jem3139
Silver Member
thanks for that pete x
hayleysue2107
Member
I made the samosas the other day! They are delicious! Thank you for the recipe!
hells2012sw
Gold Member
hayleysue2107 said:
The first 2 trays are in my oven as we speak, they smell fab
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hells2012sw
Gold Member
mydiet1987
bikerblondie
Brilliant thread Pete. Just wanted to say thanks for putting the time into doing this, there's some great recipes here. Going to do my shopping next week (away this weekend) with a few of your recipes in mind. Hopefully I'll do them justice!
bilsat
Really likes to cook
Pete’s Aloo Gobi (V) Revisited
Serves 2
Ingredients
1 Cinnamon Stick
1 Onion (s) (sff)
1 Medium Cauliflower heat, cut into florets (s) (sff)
1 Cup of frozen peas (ss) (ff)
1tsp cumin
1tsp fenugreek
1tsp turmeric
1tbsp tomato puree (s) (sff)
1tbsp sweetener
1tbsp Panch Phoron (Asda)
2 medium potatoes cut into 2-3cm cubes (Maris Piper, King Edwards) (ff)
3 Garlic Cloves (sff)
30mm Cube of ginger
400g Tin of tomatoes (s) (sff)
400mL veg stock
Method
Place the onion, ginger & garlic in a mini chopper and chop roughly.
In a saucepan, part cook the potatoes & cauliflower for 5 mins, drain & set aside.
Heat a wok, sprayed with Fry Light lightly fry the Panch Phoron until the oils within are released, add the chopped onion mix, all the other spices and cook for 5 mins.
Add the tomato, puree & stock, mix well, add the potato & cauliflower, season with salt & pepper, bring to the boil then reduce the heat, cook for 20 mins then add the peas, continue to cook for 5 mins more or until the liquid has been absorbed.
* Panch Phoron is also available from Asian foodstores it's also known as (Bengali five spices)
Serves 2
Ingredients
1 Cinnamon Stick
1 Onion (s) (sff)
1 Medium Cauliflower heat, cut into florets (s) (sff)
1 Cup of frozen peas (ss) (ff)
1tsp cumin
1tsp fenugreek
1tsp turmeric
1tbsp tomato puree (s) (sff)
1tbsp sweetener
1tbsp Panch Phoron (Asda)
2 medium potatoes cut into 2-3cm cubes (Maris Piper, King Edwards) (ff)
3 Garlic Cloves (sff)
30mm Cube of ginger
400g Tin of tomatoes (s) (sff)
400mL veg stock
Method
Place the onion, ginger & garlic in a mini chopper and chop roughly.
In a saucepan, part cook the potatoes & cauliflower for 5 mins, drain & set aside.
Heat a wok, sprayed with Fry Light lightly fry the Panch Phoron until the oils within are released, add the chopped onion mix, all the other spices and cook for 5 mins.
Add the tomato, puree & stock, mix well, add the potato & cauliflower, season with salt & pepper, bring to the boil then reduce the heat, cook for 20 mins then add the peas, continue to cook for 5 mins more or until the liquid has been absorbed.
* Panch Phoron is also available from Asian foodstores it's also known as (Bengali five spices)
cat yoyo greaves
Gold Member
love it
bilsat
Really likes to cook
Pete’s Turkey Kebabs
Pete’s Turkey Kebabs
Serves 2
Ingredients
1 Onion (s) (sff)
1 Slice of 400g wholemeal bread (1/2 Heb per person)
1 Egg (ff)
1tsp allspice
1tsp cumin
1tsp paprika
Handful of parsley
Handful of fresh chives
Handful of fresh mint
4 Garlic (sff)
250g Turkey mince (ff)
Method
In a food processor rough chop the onion, garlic, parsley, mint, bread, chives, tip into a mixing bowl , add the spices, blend well, season and roll into “logs”, pierce with skewers, (pre-wet to prevent burning).
Pre heat the grill, cook for 12-15 mins until hot & cooked. Serve with wedges & salad.
Pete’s Turkey Kebabs
Serves 2
Ingredients
1 Onion (s) (sff)
1 Slice of 400g wholemeal bread (1/2 Heb per person)
1 Egg (ff)
1tsp allspice
1tsp cumin
1tsp paprika
Handful of parsley
Handful of fresh chives
Handful of fresh mint
4 Garlic (sff)
250g Turkey mince (ff)
Method
In a food processor rough chop the onion, garlic, parsley, mint, bread, chives, tip into a mixing bowl , add the spices, blend well, season and roll into “logs”, pierce with skewers, (pre-wet to prevent burning).
Pre heat the grill, cook for 12-15 mins until hot & cooked. Serve with wedges & salad.
Hi Pete,
I hope you don't mind but I have saved my favourite recipes into a pdf document and downloaded it as a recipe book onto my ipad. I can now find all my favourites without having to trawl through all these pages. I really can't wait to get started. I'm off work next week and plan to try lots of recipes.
Congratulations on your weight loss and please, keep the recipes coming.
Thanks
I hope you don't mind but I have saved my favourite recipes into a pdf document and downloaded it as a recipe book onto my ipad. I can now find all my favourites without having to trawl through all these pages. I really can't wait to get started. I'm off work next week and plan to try lots of recipes.
Congratulations on your weight loss and please, keep the recipes coming.
Thanks
bilsat
Really likes to cook
Pete’s 5 Bean, Smokey, BBQ, Baked Beans
8-10 portions
Ingredients
½ tsp English Mustard
1 tsp chilli flakes (s) (sff)
1 Onion, finely sliced (s) (sff)
1 tbsp. Worcester sauce
3 tbsp. Sweetener (ff)
4 tbsp. Balsamic Vinegar
4 rashers of smoky bacon, sliced in 2cm strips (ff)
200mL Knorr veg Stock
400g Aduki beans (ff)
400g Borlotti beans (s) (ff)
400g Haricot Beans (s) (ff)
400g Cannellini beans (s) (ff)
400g Red Kidney Beans (s) (ff)
700mL Passata (s) (sff)
Method
Fry the bacon until cooked, tip into a small saucepan, and then add the mustard, chilli, onion, Worcester sauce, sweetener, balsamic vinegar & stock, bring to the boil, reduce and simmer until it thickens.
Pre-heat a slow cooker and pour the contents of the saucepan in to it, open & drain the beans, washing through a sieve first until the water runs clear, cook for at least 4 hours, adding water if the mix goes too dry
8-10 portions
Ingredients
½ tsp English Mustard
1 tsp chilli flakes (s) (sff)
1 Onion, finely sliced (s) (sff)
1 tbsp. Worcester sauce
3 tbsp. Sweetener (ff)
4 tbsp. Balsamic Vinegar
4 rashers of smoky bacon, sliced in 2cm strips (ff)
200mL Knorr veg Stock
400g Aduki beans (ff)
400g Borlotti beans (s) (ff)
400g Haricot Beans (s) (ff)
400g Cannellini beans (s) (ff)
400g Red Kidney Beans (s) (ff)
700mL Passata (s) (sff)
Method
Fry the bacon until cooked, tip into a small saucepan, and then add the mustard, chilli, onion, Worcester sauce, sweetener, balsamic vinegar & stock, bring to the boil, reduce and simmer until it thickens.
Pre-heat a slow cooker and pour the contents of the saucepan in to it, open & drain the beans, washing through a sieve first until the water runs clear, cook for at least 4 hours, adding water if the mix goes too dry
lisalollipop13909
Silver Member
Can u freeze the chow mein?
sugarpuffjane
Goodbye, to the fat lady
Looks like a shelf in Sainsbury's !!!! Fabulous!!
