Pete's Recipe Book
- Thread starter bilsat
- Start date
Skonions
Full Member
I made the mushy pea curry at the weekend after our consultant bought it in for tasters and it is lovely & quite close to chip shop curry sauce, I'd have never made it if she hadn't bought it in as I hate mushy peas and beans which are both in it but will deffo make it again now, well once I use up my stash in the freezer as it made loads xx
slimming sinead
Full Member
pebbles67 said:
Oh no, I haven't tried that one! I didn't think that any recipe could be better than the peanut curry one but I'll definitely try that one. Thanks a million pebbles.
slimming sinead
Full Member
Skonions said:
Thanks skonions. I hadn't thought of that one. Thanks for the tip.
bilsat
Really likes to cook
Pete’s Chicken, Broccoli & Peas
Pete’s Chicken, Broccoli & Peas
Serves 2
Ingredients
1 broccoli head, cut into florets (s) (sff)
1 Cup of frozen peas (ss) (ff)
1tsp English Mustard
2 Chicken breasts (s) (ff)
45g Low fat cheddar cheese (1hea/2=0.5hea per person)
400mL Aldi “soupreme” cream of mushroom soup (200ml used) (5syn/2=2.5syns per person)
Method
Bring a large saucepan filed with water to the boil, place a bamboo steamer on top and place the chicken inside, steam for 8-10mins, if you have a meat thermostat check it’s at least 165 degrees Fahrenheit in the thickest part of the chicken.
In a small saucepan, bring 200mL of mushroom soup almost to the boil, reduce the heat to a simmer, add the mustard, mix and cook until required, just before serving, add the cheese, mix well.
In a saucepan of boiling water cook the broccoli & peas for 7-10 mins (al dente), drain and plate up.
Pour the soup over the chicken & veg.
Pete’s Chicken, Broccoli & Peas
Serves 2
Ingredients
1 broccoli head, cut into florets (s) (sff)
1 Cup of frozen peas (ss) (ff)
1tsp English Mustard
2 Chicken breasts (s) (ff)
45g Low fat cheddar cheese (1hea/2=0.5hea per person)
400mL Aldi “soupreme” cream of mushroom soup (200ml used) (5syn/2=2.5syns per person)
Method
Bring a large saucepan filed with water to the boil, place a bamboo steamer on top and place the chicken inside, steam for 8-10mins, if you have a meat thermostat check it’s at least 165 degrees Fahrenheit in the thickest part of the chicken.
In a small saucepan, bring 200mL of mushroom soup almost to the boil, reduce the heat to a simmer, add the mustard, mix and cook until required, just before serving, add the cheese, mix well.
In a saucepan of boiling water cook the broccoli & peas for 7-10 mins (al dente), drain and plate up.
Pour the soup over the chicken & veg.
bilsat
Really likes to cook
Pete’s Parsnip & Broccoli Soup
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Broccoli Head, all florets removed (s) (sff)
2 Parsnips, finely grated (ff)
750mL stock using a Knorr “veg. stockpot”
Method
Ina deep saucepan, sprayed with fry light, cook the onion until soft add the grated parsnip & stock, bring to the boil then reduce the heat to a simmer, cook for 15 mins, add the broccoli, cook for a further 5 mins then remove from the heat, liquidize with a hand blender, return to the heat and simmer for 10 mins, season to taste, serve in warmed bowls.
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Broccoli Head, all florets removed (s) (sff)
2 Parsnips, finely grated (ff)
750mL stock using a Knorr “veg. stockpot”
Method
Ina deep saucepan, sprayed with fry light, cook the onion until soft add the grated parsnip & stock, bring to the boil then reduce the heat to a simmer, cook for 15 mins, add the broccoli, cook for a further 5 mins then remove from the heat, liquidize with a hand blender, return to the heat and simmer for 10 mins, season to taste, serve in warmed bowls.
bilsat
Really likes to cook
Pete’s Jalapenos peppers & Chicken
Pete’s Jalapenos peppers & Chicken
Serves 2
Ingredients
1 Red Onion, finely sliced (s) (sff)
1White Onion, finely sliced (s) (sff)
1 Garlic clove, finely sliced (sff)
1Lemon, zested & juiced (ss) (sff)
1tbsp oregano
1tbsp Jalapenos Pepper, finely sliced (s) (sff)
1tbsp Piri-Piri seasoning
6 Mushrooms, sliced (s) (sff)
100g Pre-cooked Chicken (s) (ff)
100g Rice (ff)
200mL stock made with a “Knorr Chicken stockpot”
400mL Chopped tomatoes (s) (sff)
Method
Spray a frying pan with fry light, add the onions, garlic & jalapenos pepper, and cook until soft. Add the chicken, tomato, stock, seasoning, cook for 10 mins, add the mushrooms and cook for a further 10 mins.
In the meantime cook the rice as per the package instructions.
Plate up in warmed bowls.
Pete’s Jalapenos peppers & Chicken
Serves 2
Ingredients
1 Red Onion, finely sliced (s) (sff)
1White Onion, finely sliced (s) (sff)
1 Garlic clove, finely sliced (sff)
1Lemon, zested & juiced (ss) (sff)
1tbsp oregano
1tbsp Jalapenos Pepper, finely sliced (s) (sff)
1tbsp Piri-Piri seasoning
6 Mushrooms, sliced (s) (sff)
100g Pre-cooked Chicken (s) (ff)
100g Rice (ff)
200mL stock made with a “Knorr Chicken stockpot”
400mL Chopped tomatoes (s) (sff)
Method
Spray a frying pan with fry light, add the onions, garlic & jalapenos pepper, and cook until soft. Add the chicken, tomato, stock, seasoning, cook for 10 mins, add the mushrooms and cook for a further 10 mins.
In the meantime cook the rice as per the package instructions.
Plate up in warmed bowls.
Last edited:
sparkles37
Silver Member
I tried the mushy pea curry today for the first time & was so tasty. I never normally cook proper meals so I was delighted, and will definitely be trying more recipes in future. Just wanted to say thanks so much Pete for taking the time to share all these recipes!
