Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Pete’s Roast Pepper Soup
Serves 4
Ingredients
1 Garlic bulb top & tailed (sff)
1 White onion, finely chopped (s) (sff)
1 Knorr “stockpot” added to 750mL hot water
2 Red peppers, deseeded & cut into small pieces (s) (sff)
2 Red onions cut into 4 (s) (sff)
2 Medium carrots cut into 2cm pieces (s) (sff)
400g Tin of tomatoes (s) (sff)
Method
In a roasting tin, sprayed with fry light, place a single layer, the red onions, peppers, carrot & the garlic bulb, spray again with fry light, cook for 20-25mins at 180C, don’t worry if they get burnt around the edges, remove the garlic cloves from the bulb, set aside.
In the meantime, in a saucepan, sprayed with fry light, cook the white onion for 20-25 mins until soft & transparent, add the tomato, the roasted veg, garlic, then liquidize with a hand blender until smooth, add the stock and heat until boiling, reduce heat to a simmer & cook for 20 mins, season to taste.
Serve in warmed bowls.
Serves 4
Ingredients
1 Garlic bulb top & tailed (sff)
1 White onion, finely chopped (s) (sff)
1 Knorr “stockpot” added to 750mL hot water
2 Red peppers, deseeded & cut into small pieces (s) (sff)
2 Red onions cut into 4 (s) (sff)
2 Medium carrots cut into 2cm pieces (s) (sff)
400g Tin of tomatoes (s) (sff)
Method
In a roasting tin, sprayed with fry light, place a single layer, the red onions, peppers, carrot & the garlic bulb, spray again with fry light, cook for 20-25mins at 180C, don’t worry if they get burnt around the edges, remove the garlic cloves from the bulb, set aside.
In the meantime, in a saucepan, sprayed with fry light, cook the white onion for 20-25 mins until soft & transparent, add the tomato, the roasted veg, garlic, then liquidize with a hand blender until smooth, add the stock and heat until boiling, reduce heat to a simmer & cook for 20 mins, season to taste.
Serve in warmed bowls.
I can't believe I've only just found this thread! After being on SW for a year now, I'm certainly starting to get bored recycling the same recipes all the time but not anymore! Last night I had the chicken in bacon topped with mozzarella and tonight I'm having the breaded turkey goujons, can't wait to try them!
bilsat
Really likes to cook
Hi Babylove.
Welcome to my recipe book thread, yes you can remove the chilli if you want to, it will make a small difference to the taste but not too much, just watch if you use chili powder as some can be just as hot, try without it, if ok leave it out, if you save a bit, add it to that and try yourself.
Almost all of the recipes can be adjusted to suit, it it personal preference!
Enjoy.
Pete
Welcome to my recipe book thread, yes you can remove the chilli if you want to, it will make a small difference to the taste but not too much, just watch if you use chili powder as some can be just as hot, try without it, if ok leave it out, if you save a bit, add it to that and try yourself.
Almost all of the recipes can be adjusted to suit, it it personal preference!
Enjoy.
Pete
bilsat
Really likes to cook
Pete’s Thai Beef Satay
Serves 2
Ingredients
Marinade
1tsp Schwartz Thai 7 spice
1tbsp Sweetener
2tbsp light soy sauce
Lemon juice (ss) (ff)
Lemon rind (ss) (ff)
Other Ingredients
1 Garlic, finely sliced (sff)
1 Chilli, finely sliced (s) (sff)
1 Onion, finely chopped (s) (sff)
1tsp cumin
1tsp coriander
1tsp turmeric
2 level tbsp. peanut butter (9/2=4.5syn per person)
2tbsp Sweetener
100g Thai fragrant rice (ff)
250g Lean beef steak, cut into thin strips (ff)
400mL Tomatoes (s) (sff)
Method
Place the beef in a freezer for up to 1 hour, remove, and cut the beef thinly.
In a bowl, add the marinade ingredients and the sliced beef, marinade for a minimum of 1 hour, the longer the better.
In a frying pan sprayed with fry light, cook the onion, garlic, chilli for 5 mins, add the spices, mix then add the beef,(throw the marinade away), cook until the beef is browned.
Cook the rice as per packet instructions.
Add the peanut butter, tomatoes, sweetener, mix until smooth then cook for 10-20 mins until the beef is cooked. Serve with the cooked rice.
Serves 2
Ingredients
Marinade
1tsp Schwartz Thai 7 spice
1tbsp Sweetener
2tbsp light soy sauce
Lemon juice (ss) (ff)
Lemon rind (ss) (ff)
Other Ingredients
1 Garlic, finely sliced (sff)
1 Chilli, finely sliced (s) (sff)
1 Onion, finely chopped (s) (sff)
1tsp cumin
1tsp coriander
1tsp turmeric
2 level tbsp. peanut butter (9/2=4.5syn per person)
2tbsp Sweetener
100g Thai fragrant rice (ff)
250g Lean beef steak, cut into thin strips (ff)
400mL Tomatoes (s) (sff)
Method
Place the beef in a freezer for up to 1 hour, remove, and cut the beef thinly.
In a bowl, add the marinade ingredients and the sliced beef, marinade for a minimum of 1 hour, the longer the better.
In a frying pan sprayed with fry light, cook the onion, garlic, chilli for 5 mins, add the spices, mix then add the beef,(throw the marinade away), cook until the beef is browned.
Cook the rice as per packet instructions.
Add the peanut butter, tomatoes, sweetener, mix until smooth then cook for 10-20 mins until the beef is cooked. Serve with the cooked rice.
Last edited:
Pete’s Turkey Twizzlers
2 Turkey Breast portions (ff)
1tsp mixed herbs
1tsp Knorr Aromat
2 slices of wholemeal bread
¼ tsp Paprika
Pepper
2 eggs (ff)
Greaseproof paper to cover an oven tray
Place two slices from a 400g wholemeal loaf into the microwave and cook for 2-3 minutes, remove and allow to cool.
When breadcrumbs are cold place into a mini grinder with the herbs, paprika & Aromat and season with Pepper grind to a fine powder, place in a medium size dish.
Break the two eggs into a small dish.
Set oven to 180c
Cut the Turkey into strips.
Dip the turkey into the egg, and then the breadcrumbs mix, then place on tray, repeats until all are done.
Place in oven and when they are browned, turn over and repeat.
Serve with salad.
Knorr Aromat 90g tub
1 teaspoon:
Kcal =8.05
Carbs =0.75
Sugar =0.40
Fat =0.18
Sat fat =0.09
Sodium =1.17
Salt based
On Sodium=2.90
I made these last night although used chicken, all I can say is wow!! It really felt like I was having a naughty treat, they were delicious, I will definitely be making these again, now I just need to work my way through the rest of these yummy looking recipes!
TtMummy
Silver Member
Hi Pete
I'm not sure why it's taken me so long but I finally made your peanut curry last night. It was deeeeelish. Thank you for sharing the recipe
I am making your Beef Curry on Saturday for my parents both of whom are curry fans and love new dishes. I only have a beef stock pot rather than the dark beef stock pot but hopefully it won't matter.
x
I'm not sure why it's taken me so long but I finally made your peanut curry last night. It was deeeeelish. Thank you for sharing the recipe
I am making your Beef Curry on Saturday for my parents both of whom are curry fans and love new dishes. I only have a beef stock pot rather than the dark beef stock pot but hopefully it won't matter.
x
determined2lose
Member
Just subscribing for future reference. Thanks.
bilsat
Really likes to cook
Pete’s Creamy Pepper, Mushroom & Chicken
Pete’s Creamy Pepper, Mushroom & Chicken
Serves 2
Ingredients
1 Schwartz Creamy Pepper Sauce (6syn/2=3syns per person)
1 Onion, finely chopped (s) (sff)
2 Chicken breasts (s) (ff)
100g white rice (ff)
125g Mushrooms, cut into quarters (s) (sff)
Method
Use a cup that will hold 100g of rice as a measure, cook the rice in a saucepan with 3 cupfuls of water, bring to the boil then reduce the heat, cook until the water has been absorbed, drain into a sieve, and steam for 5 mins with a lid on.
In a frying pan sprayed with fry light, cook the onions until transparent, set aside.
Add fry light to the frying pan and cook the chicken breasts on both sides until cooked, return the onions to the pan with the chicken, at the same time, in a small saucepan cook the mushrooms until soft, add sauce & mix together, tip into the frying pan with the chicken, season to taste, Plate up with the rice & the chicken, adding the mushrooms & sauce over both.
Pete’s Creamy Pepper, Mushroom & Chicken
Serves 2
Ingredients
1 Schwartz Creamy Pepper Sauce (6syn/2=3syns per person)
1 Onion, finely chopped (s) (sff)
2 Chicken breasts (s) (ff)
100g white rice (ff)
125g Mushrooms, cut into quarters (s) (sff)
Method
Use a cup that will hold 100g of rice as a measure, cook the rice in a saucepan with 3 cupfuls of water, bring to the boil then reduce the heat, cook until the water has been absorbed, drain into a sieve, and steam for 5 mins with a lid on.
In a frying pan sprayed with fry light, cook the onions until transparent, set aside.
Add fry light to the frying pan and cook the chicken breasts on both sides until cooked, return the onions to the pan with the chicken, at the same time, in a small saucepan cook the mushrooms until soft, add sauce & mix together, tip into the frying pan with the chicken, season to taste, Plate up with the rice & the chicken, adding the mushrooms & sauce over both.
lindseyh12
Member
wow - they all look great - i dont know where to start keep them coming pete - well done !!!!
keep them coming pete - well done !!!! hayleysue2107
Member
Just has the peanut curry!! Was loooooovely!! Although too lovely carried on eating even when I was full!!
slimming sinead
Full Member
Hi Pete. I was just wondering if you could recommend a 'chip shop curry' type recipe? My husband is searching for a SW friendly one & all your recipes have been gorgeous so I thought I'd ask you!!
