Pete's Recipe Book
- Thread starter bilsat
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bilsat
Really likes to cook
Pete’s Saag Gosht
Pete’s Saag Gosht
(Lamb, spinach & potato curry)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Chilli, deseeded & chopped (s) (sff)
1 Garlic, finely chopped (sff)
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1tbsp Madras curry powder
1tbsp sweetener
1tbsp extra virgin olive oil (1 Heb/2=0.5 per person)
3 Medium size “Red Roosters” or “Maris Piper” potatoes, cut into 3cm cubes (ff)
3cm Cube of root ginger, finely chopped
4 Bay leaves
50g young spinach leaves (s) (sff)
300g Lamb neck fillets cut into 3cm chunks (ff)
400g stock made with a Knorr Veg stockpot
400g Tin of chopped tomatoes (s) (sff)
* Optional 0% fat free yogurt
Method
Cut as much fat from the lamb & in a pan, sprayed with fry light, brown the lamb, season with S & P, then set aside.
In an oven-proof casserole dish, on medium heat, add 1Tbsp extra virgin olive oil with the onions, chilli, garlic, cook until soft then add the spices, mix well, add the tomatoes, sweetener, bay leaves, lamb & potatoes, increase the heat, bringing to the boil, on the hob, then place lid on and place in a pre-heated oven at 180C for 1 hour, checking after 30 mins, then mix and continue for another 15-30 mins until the lamb is cooked and the sauce has thickened, remove the bay leaves, add the spinach, remove from the heat, replace the lid & allow to steam until the spinach has wilted, mix together and serve in warmed dishes, adding yogurt if you want.
without yogurt
with yogurt
Pete’s Saag Gosht
(Lamb, spinach & potato curry)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Chilli, deseeded & chopped (s) (sff)
1 Garlic, finely chopped (sff)
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1tbsp Madras curry powder
1tbsp sweetener
1tbsp extra virgin olive oil (1 Heb/2=0.5 per person)
3 Medium size “Red Roosters” or “Maris Piper” potatoes, cut into 3cm cubes (ff)
3cm Cube of root ginger, finely chopped
4 Bay leaves
50g young spinach leaves (s) (sff)
300g Lamb neck fillets cut into 3cm chunks (ff)
400g stock made with a Knorr Veg stockpot
400g Tin of chopped tomatoes (s) (sff)
* Optional 0% fat free yogurt
Method
Cut as much fat from the lamb & in a pan, sprayed with fry light, brown the lamb, season with S & P, then set aside.
In an oven-proof casserole dish, on medium heat, add 1Tbsp extra virgin olive oil with the onions, chilli, garlic, cook until soft then add the spices, mix well, add the tomatoes, sweetener, bay leaves, lamb & potatoes, increase the heat, bringing to the boil, on the hob, then place lid on and place in a pre-heated oven at 180C for 1 hour, checking after 30 mins, then mix and continue for another 15-30 mins until the lamb is cooked and the sauce has thickened, remove the bay leaves, add the spinach, remove from the heat, replace the lid & allow to steam until the spinach has wilted, mix together and serve in warmed dishes, adding yogurt if you want.
without yogurt
with yogurt
Last edited:
sammyb1985
Silver Member
My mum gave me this recipe from the Sun on Sunday, she thought it would be great if we just replaced the oil with frylight, good catch! xx
SkinnieMinnie
Full Member
Cant wait to try some of these!
sammyb1985
Silver Member
bilsat said:
Yeah you've done a great job of converting it Hun! Going to be trying it and bet it'll be gorgeous! Xx
bilsat
Really likes to cook
Pete’s Leek, Bacon & Mushroom Sauce Pie
Pete’s Leek, Bacon & Mushroom Sauce Pie
Serves 2
Ingredients
1tsp English mustard
2 large leeks cut into 3cm pieces (s) (sff)
2 Bacon with fat removed, cut into small pieces (ff)
90g Low Fat cheddar (2Hea/2=1Heb or 6 syns per person)
400g ALDI mushroom soup (10 syns/2=5syns per person)
Method
Part boil the leeks for 5 mins until “Al Dente” drain and place in an oven-proof lasagne dish approx. 30cm x 20cm, until the whole of the base is covered, all end way up.
In a small saucepan heat the soup ,add the mustard & mix together, in a frying pan fry the bacon until crisp & add to the soup, when hot tip over the leeks.
Grate the cheese and cover the leeks, cook in a pre-heated oven at 180C for 30mins until the food is hot & the cheese has melted.
Pete’s Leek, Bacon & Mushroom Sauce Pie
Serves 2
Ingredients
1tsp English mustard
2 large leeks cut into 3cm pieces (s) (sff)
2 Bacon with fat removed, cut into small pieces (ff)
90g Low Fat cheddar (2Hea/2=1Heb or 6 syns per person)
400g ALDI mushroom soup (10 syns/2=5syns per person)
Method
Part boil the leeks for 5 mins until “Al Dente” drain and place in an oven-proof lasagne dish approx. 30cm x 20cm, until the whole of the base is covered, all end way up.
In a small saucepan heat the soup ,add the mustard & mix together, in a frying pan fry the bacon until crisp & add to the soup, when hot tip over the leeks.
Grate the cheese and cover the leeks, cook in a pre-heated oven at 180C for 30mins until the food is hot & the cheese has melted.
bilsat
Really likes to cook
Pete’s Falafels
Pete’s Falafels
Makes 18
Ingredients
½ tsp chilli flakes (s) (sff)
1egg (ff)
1onion, finely sliced (s) (sff)
1 garlic (sff)
1tsp cumin
1tsp coriander
1tbsp dried or fresh herbs
2 Wholemeal slices of bread (400g loaf) (1Heb or 6syn)
400g tin of chickpeas (s) (sff)
Method
Place all ingredients in a food processor, reduce to a smooth paste, season, put in a small bowl and cover, place in the freezer for 30 mins until the mixture is firm, remove and form into small size “burgers”
Heat a frying pan and spray with Fry Light, cook in batches on both sides, remove and allow to cool.
Pete’s Falafels
Makes 18
Ingredients
½ tsp chilli flakes (s) (sff)
1egg (ff)
1onion, finely sliced (s) (sff)
1 garlic (sff)
1tsp cumin
1tsp coriander
1tbsp dried or fresh herbs
2 Wholemeal slices of bread (400g loaf) (1Heb or 6syn)
400g tin of chickpeas (s) (sff)
Method
Place all ingredients in a food processor, reduce to a smooth paste, season, put in a small bowl and cover, place in the freezer for 30 mins until the mixture is firm, remove and form into small size “burgers”
Heat a frying pan and spray with Fry Light, cook in batches on both sides, remove and allow to cool.
cat yoyo greaves
Gold Member
They sound awesome .... That's tonight's tea sorted I love falafels
bilsat
Really likes to cook
New index, now in word!
Hi All.
I have now rewritten the index in Word!
Hopefully you can now access it easier, I will keep on updating as required so keep on checking for latest recipes.....
Pete
View attachment Pete's Recipe Book Index.doc
Hi All.
I have now rewritten the index in Word!
Hopefully you can now access it easier, I will keep on updating as required so keep on checking for latest recipes.....
Pete
View attachment Pete's Recipe Book Index.doc
bilsat
Really likes to cook
Pete’s Shredded Chicken, Pasta with cheese sauce
Pete’s Shredded Chicken, Pasta with cheese sauce
Serves 2
Ingredients
1 Knorr “veg” stockpot
1 Cup of frozen peas (ss) (ff)
1tbsp Carrs sauce flour (3.5syn/2=1.75 syn per person)
1tbsp rose water
1tbsp oregano seasoning
2tbsp water
2 Chicken Breasts, beaten tin (s) (ff)
6 Mushrooms, finely sliced (sff)
6 Shallots. finely sliced (sff)
90g low fat cheddar cheese, finely grated (2Hea/2=1 Hea per person)
100g pasta
300mL skinned milk (1Hea/2=0.5 syn per person)
Method
Place the chicken breasts on a sheet of Clingfilm, cover with a second sheet. With a meat hammer/rolling pin beat the chicken until it’s 5mm thick, remove the Clingfilm and cook in a frying pan sprayed with frylight, as the chicken cooks, break into small pieces, season with the oregano seasoning, when browned remove from the pan.
Boil a saucepan of water and cook the pasta as per instructions on the package, add the peas 5 mins before finished, then drain.
Spray the frying pan again with frylight, cook the shallots, mushrooms with the veg stockpot, when soft add the rose water, water & scrape the bottom of the pan to remove all the flavourings there. Return the chicken & cook for 10 mins.
In the meantime mix the flour with the milk until smooth, heat to boiling, then reduce the heat, add the cheese, reduce to a simmer & cook for 3 mins until the sauce is thick.
Plate up in a warmed bowl, pouring the sauce over the pasta, peas & chicken. Serve with a salad.
Pete’s Shredded Chicken, Pasta with cheese sauce
Serves 2
Ingredients
1 Knorr “veg” stockpot
1 Cup of frozen peas (ss) (ff)
1tbsp Carrs sauce flour (3.5syn/2=1.75 syn per person)
1tbsp rose water
1tbsp oregano seasoning
2tbsp water
2 Chicken Breasts, beaten tin (s) (ff)
6 Mushrooms, finely sliced (sff)
6 Shallots. finely sliced (sff)
90g low fat cheddar cheese, finely grated (2Hea/2=1 Hea per person)
100g pasta
300mL skinned milk (1Hea/2=0.5 syn per person)
Method
Place the chicken breasts on a sheet of Clingfilm, cover with a second sheet. With a meat hammer/rolling pin beat the chicken until it’s 5mm thick, remove the Clingfilm and cook in a frying pan sprayed with frylight, as the chicken cooks, break into small pieces, season with the oregano seasoning, when browned remove from the pan.
Boil a saucepan of water and cook the pasta as per instructions on the package, add the peas 5 mins before finished, then drain.
Spray the frying pan again with frylight, cook the shallots, mushrooms with the veg stockpot, when soft add the rose water, water & scrape the bottom of the pan to remove all the flavourings there. Return the chicken & cook for 10 mins.
In the meantime mix the flour with the milk until smooth, heat to boiling, then reduce the heat, add the cheese, reduce to a simmer & cook for 3 mins until the sauce is thick.
Plate up in a warmed bowl, pouring the sauce over the pasta, peas & chicken. Serve with a salad.
bilsat
Really likes to cook
Tiramisu
Here is my experimental Tiramisu, I have had to replace the "ladies fingers" to keep the syns low, also the mascaponi cheese but as a first attempt it was quite nice, so feel free to change any ingredients that you want to but let others know........
sorry for the wrong glasses, I couldn't find any!
Pete’s Tiramisu
Serves 2
Ingredients
2 Eggs split into yokes & whites (ff)
2 tbsp Sweetener
4 tbsp Instant Coffee in ½ cup of hot water
Or
½ cup of Percolated Coffee
4 Rich Tea fingers (4syns/2=2 syns per person)
6 Laughing Cow extra light cheese triangles (1Hea/2=0.5 Hea per person)
10g Options Belgium chocolate (2syns/2= 1syns per person)
*option
1tbsp of spirits of your taste (at least 4 syns/2=2syns per person)
Method
Make the coffee and set aside to cool.
In 2 desert dishes break the biscuits, when the coffee is cold spoon over to just soften the biscuits.
Break and separate the eggs, add the egg yolks, sweetener & cheese together, mix until smooth.
In a clean glass bowl, whisk the whites until still peaks appear, carefully fold in the cheese mix with a metal spoon, making sure that you don’t mix out all the air in it.
Add the spirits if required.
Spoon the mix into the desert dishes & place in a fridge for at least 1 hr., remove and sprinkle with the Options chocolate.
Here is my experimental Tiramisu, I have had to replace the "ladies fingers" to keep the syns low, also the mascaponi cheese but as a first attempt it was quite nice, so feel free to change any ingredients that you want to but let others know........
sorry for the wrong glasses, I couldn't find any!
Pete’s Tiramisu
Serves 2
Ingredients
2 Eggs split into yokes & whites (ff)
2 tbsp Sweetener
4 tbsp Instant Coffee in ½ cup of hot water
Or
½ cup of Percolated Coffee
4 Rich Tea fingers (4syns/2=2 syns per person)
6 Laughing Cow extra light cheese triangles (1Hea/2=0.5 Hea per person)
10g Options Belgium chocolate (2syns/2= 1syns per person)
*option
1tbsp of spirits of your taste (at least 4 syns/2=2syns per person)
Method
Make the coffee and set aside to cool.
In 2 desert dishes break the biscuits, when the coffee is cold spoon over to just soften the biscuits.
Break and separate the eggs, add the egg yolks, sweetener & cheese together, mix until smooth.
In a clean glass bowl, whisk the whites until still peaks appear, carefully fold in the cheese mix with a metal spoon, making sure that you don’t mix out all the air in it.
Add the spirits if required.
Spoon the mix into the desert dishes & place in a fridge for at least 1 hr., remove and sprinkle with the Options chocolate.
bc201
Silver Member
Can't find your recipe for the cous cous pork eggs "scotch eggs" please can You direct me to it please as I prefer the sound of this as it's SYN free I would enjoy better as I'm not a bread lover !
Plus it uses my HEb which I prefer to keep for cereal or one very crusty roll
Do you know of any bread alternative?
Also found a cake RECEPIE were the couscous is used in it's made up form I think is this SYN free ( thought only ground couscous had to be SYNed?)
Please correct me if I've had the wrong end of the stick!
Thanks again Pete hope I'm not too much of a headache !
Plus it uses my HEb which I prefer to keep for cereal or one very crusty roll
Do you know of any bread alternative?
Also found a cake RECEPIE were the couscous is used in it's made up form I think is this SYN free ( thought only ground couscous had to be SYNed?)
Please correct me if I've had the wrong end of the stick!
Thanks again Pete hope I'm not too much of a headache !
M Louise H
Gold Member
Just made the Peanut Curry for the first time....it certainly won't be the last!!
bilsat
Really likes to cook
try page38!!
runningwild
Full Member
Love your index Pete!
Thank you so much.
You are an absolute Gem :happy096:
Thank you so much.
You are an absolute Gem :happy096:
bilsat
Really likes to cook
Pasta & Cauliflower
Pete’s Pasta & Cauliflower
Serves 2
Ingredients
1 Cauliflower, cut into florets (s) (sff)
1 Onion, finely chopped (s) (sff)
2 Garlic cloves, finely chopped (sff)
2 tbsp. fresh rosemary, chopped
30g Cheddar (2Hea/2=1Hea per person)
100g pasta of your choice (ff)
Handful of parsley
Method
Cook the pasta as per instructions on the packet then drain, saving some water & set aside.
Blanch the cauliflower in boiling water for 5 mins, drain & set aside.
In a saucepan sprayed with frylight cook the onions, garlic & rosemary for 5 mins, add the cauliflower and slightly brown, add the pasta, if too dry add the water, mix well then add the cheese, allow to melt then plate up. Sprinkle with parsley & season to taste.
Pete’s Pasta & Cauliflower
Serves 2
Ingredients
1 Cauliflower, cut into florets (s) (sff)
1 Onion, finely chopped (s) (sff)
2 Garlic cloves, finely chopped (sff)
2 tbsp. fresh rosemary, chopped
30g Cheddar (2Hea/2=1Hea per person)
100g pasta of your choice (ff)
Handful of parsley
Method
Cook the pasta as per instructions on the packet then drain, saving some water & set aside.
Blanch the cauliflower in boiling water for 5 mins, drain & set aside.
In a saucepan sprayed with frylight cook the onions, garlic & rosemary for 5 mins, add the cauliflower and slightly brown, add the pasta, if too dry add the water, mix well then add the cheese, allow to melt then plate up. Sprinkle with parsley & season to taste.
bilsat
Really likes to cook
Pete's Tiramisu-2
Pete’s Tiramisu-2
Serves 4
Ingredients
2 Eggs split into yokes & whites (ff)
3 tbsp Sweetener
3 tbsp Instant Coffee in ½ cup of hot water
Or
½ cup of Strong Percolated Coffee
4 tbsp Sainsbury’s natural Normandy fromage frais (ff)
8 Sainsbury’s sponge fingers (8 syns/4=2 syns per person)
11g Options Belgium chocolate (2 syns/4= ½ syns per person)
*option
1tbsp of spirits of your taste (at least 4 syns/4=1 syns per person)
Method
Make the coffee and add 1tbsp sweetener, set aside to cool.
In 4 desert dishes break the biscuits, when the coffee is cold , soak the fingers then break to fit the dish, spoon over to just wet the bottom of the biscuits.
Break and separate the eggs, add the egg yolks, 2 tbsp of sweetener & fromage frais together, mix until smooth.
In a clean glass bowl, whisk the whites until still peaks appear, carefully fold in the fromage frais mix with a metal spoon, making sure that you don’t mix out all the air in it. Add the spirits if required.
Spoon the mix into the desert dishes & place in a fridge for at least 1 hr., remove and share the Options Belgium chocolate over the 4 dishes
Pete’s Tiramisu-2
Serves 4
Ingredients
2 Eggs split into yokes & whites (ff)
3 tbsp Sweetener
3 tbsp Instant Coffee in ½ cup of hot water
Or
½ cup of Strong Percolated Coffee
4 tbsp Sainsbury’s natural Normandy fromage frais (ff)
8 Sainsbury’s sponge fingers (8 syns/4=2 syns per person)
11g Options Belgium chocolate (2 syns/4= ½ syns per person)
*option
1tbsp of spirits of your taste (at least 4 syns/4=1 syns per person)
Method
Make the coffee and add 1tbsp sweetener, set aside to cool.
In 4 desert dishes break the biscuits, when the coffee is cold , soak the fingers then break to fit the dish, spoon over to just wet the bottom of the biscuits.
Break and separate the eggs, add the egg yolks, 2 tbsp of sweetener & fromage frais together, mix until smooth.
In a clean glass bowl, whisk the whites until still peaks appear, carefully fold in the fromage frais mix with a metal spoon, making sure that you don’t mix out all the air in it. Add the spirits if required.
Spoon the mix into the desert dishes & place in a fridge for at least 1 hr., remove and share the Options Belgium chocolate over the 4 dishes
Last edited:
M Louise H
Gold Member
I've just ordered a garlic, mushrooms & cream sauce from British Corner Shop, can't wait to try this one.
