Pete's Recipe Book

[Lainie10]

Pete’s Honey Glazed Sausages with Mash & Cauliflower

Serves 2
Ingredients
4 Sainsbury’s “Be good to yourself” extra lean Cumberland sausage 0.5 syn each (ff)
2 medium potatoes, Floury type Maris Piper or King Edwards (ff)
1/3 of a large Cauliflower & cut into florets (s)(sff)
1tbsp runny honey 2.5 syns
1tbsp light soy sauce
1 cup frozen peas (ss)(ff)
3 Laughing Cow Cheese wedges ½ Hea

Method
Cook the sausage in a frying pan sprayed with Fry Light ,cook on a low light until cooked and light brown, add 1tbsp of runny honey, 1tbsp of light soy sauce, stir into the sausages until they are coated, keep cooking until glazed and golden in colour.
Boil the potatoes until soft, remove and mash, add Laughing Cow Cheese wedges blend until smooth.
Cook the Cauliflower florets for 4-5mins until "al dente".
Cook the peas for the same time.
Plate up and sprinkle the cauliflower with Paprika. Cover with homemade gravy.

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Pete’s Big breakfast

Better as a main meal

Ingredients

2 large tomatoes (s)(sff)
2 large mushrooms (s)(sff)
45g mozzarella cheese
2 rashers of bacon (fat removed)(ff)
2 tablespoons of baked beans (ss)(ff)
1 fresh egg (ff)
Home made savoury rice (ff)
Small carrot (s)(sff)
Small onion (s)(sff)
Sweet pepper (s)(sff)
Basil leaves

Method


Make up your savoury rice by cooking 2 Tablespoons of rice add 1 small chopped carrot,, ½ small onion, ¼ sweet pepper in a cup full of water, when the water has been absorbed then allow the rice to steam by putting a lid on the pan.
Cut the top off each tomato and remove the seeds, dribble a small amount of balsamic vinegar into each tomato and then fill with the rice, season with salt & pepper.
Prepare the mushrooms by removing the stork, add the cheese and basil leaves
Lightly oil a oven dish with fry light and place the tomatoes and mushrooms in, place in a hot oven at 180c .
Warm the beans up and prepare the egg to be poached.
Start the egg cooking.
Turn out on to a large plate
Enjoy!

Mmmmmm..... been looking for something to make for my OH who is extremely fussy with what he eats, and is also frustratingly a 6 foot bean pole, so the sausages, peas and mash is absolutely perfect, some fab recipes in here, you've just made my life so much easier x

 

[bilsat]

Pete’s Sausage & Bean Casserole

Pete’s Sausage & Bean Casserole

Serves 4

Ingredients

½ tsp cumin
1 Onion, finely sliced (s) (sff)
1 pepper, finely sliced (s) (sff)
1 tbsp. hot paprika
1 tbsp. dried thyme
1 tbsp. Worcester sauce
1 tbsp. tomato puree
3 Garlic cloves (sff)
3-4 Low fat sausages cut into 4 pieces per sausage (ff)
8 Slices of chorizo sausage (4 syns/4=1 syn per person)
200Ml Beef stock
400g Tomatoes (s) (sff)
400g Baked Beans (ff)
400g Mixed beans (Co-op)

Method

In a cast casserole dish, sprayed with fry light, cook the sausage until browned, add the onion, pepper, garlic & chorizo, cook until the onion has gone soft, and add the tomatoes, thyme, paprika, Worcester sauce & cumin.
Add the two cans of beans, tomato puree and mix well, cook for 10-15 mins, if too dry add 200Ml of beef stock, cover, and bring to the boil, then turn down & simmer for at least 1 hour. (Tastes better if allowed to cool & reheated) serve with either rice or mash.

 

[bilsat]

Pete’s Spicy Butternut Squash Soup

Pete’s Spicy Butternut Squash Soup


Serves 4

Ingredients

1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds. (s) (sff)
1 Knorr Vegetable stock pot made into 1Ltr stock
1 onion, finely chopped (s) (sff)
1 carrot, finely chopped (s) (sff)
1 celery stick, finely chopped (s) (sff)
1 Garlic clove (sff)
1tbsp hot paprika

Method

Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender, return to the heat for a further 10 mins on simmer, serve in warmed dishes, season with salt & pepper.

 

[slimming sinead]

Thanks a million for that recipe Pete. I've a butternut squash at home but wasn't really sure what to do with it until I'd read this soup recipe!

 

[SlimmingKitchen]

Pete’s Butternut Squash & Carrot Soup


Serves 4

Ingredients

1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds. (s)(sff)
1 Knorr Vegetable stock pot made into 1Ltr stock
1 Knorr Herb stock pot
1 onion, finely chopped (s)(sff)
3 carrots, finely chopped (s)(sff)
2 celery sticks, finely chopped (s)(sff)
1 Garlic clove (sff)

Method

Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the herb stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender.

Season with salt & pepper.

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Pete’s Christmas Soup

Serves 4
Ingredients
Iceland Pre-cooked chicken chunks 300g (ff)
4 smoked bacon rashers, all fat removed (ff)
3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (0.5 syn per sausage)(ff)
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing”. Makes up to 24 balls (0.45 syns each) remove as many as you want and freeze the rest.
2 Ltr of Knorr chicken stock pot
Cupful of frozen peas (ss)(ff)
2 potatoes, peeled (ff)
2 medium onions (s)(sff)
2 cloves of garlic (sff)
2 carrots (s)(sff)
1 celery stick (s)(sff)
1 parsnip (s)(sff)
Dash of Worcester sauce
Dried sage

Method
Put the chicken in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, depending whether you want small or large “pigs in blankets” remove any fat from the bacon and cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, return to the fridge until you want to cook. Freeze any remaining ones. Made the stuffing balls as directed on the package. Freeze any remaining ones. Cook in the oven with the sausages, for about 20 mins until cooked & browned.
Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
Add the chicken and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & “pigs in blankets” on the top of the soup.

That Christmas soup looks awesome. Thanks for sharing xxx

 

[bilsat]

Pete’s Wild Rice & Beef Skewers

Serves 2

Ingredients

1 Cup of wild rice (ff)
1 Tsp turmeric
4 Beef skewers (Argentine Fire Flavour) (Less than 1.5% fat) (ff)
( Bob Willock Butchers 0121-744-2194)

Method

Using a small cup, fill with wild rice & tip into a saucepan, add 3 cups of water & the turmeric, bring to the boil and reduce the heat to a slow simmer, cook until water has gone or 20 mins, drain in a sieve and return the sieve to the top of the pan, cover, & steam for a few minutes.
In the meantime, in a frying pan, place the beef skewers in and cook for 8-10 mins each side, (or place on a grill tray or BBQ and cook for 8-10 mins turning several times)
Plate up with the rice and add the cooked beef skewers.
Serve with a side salad.

 

[Texty_F]

They look lush Pete ill be giving them a try

 

[bilsat]

Pete’s Garlic Spiced Mushrooms

Serves 2

Ingredients

¼ tsp garlic onion salt
½ tsp Cajun
1 egg (ff)
1 slice of wholemeal bread (800g loaf) (1 Heb/2=0.5 Heb per person)
24 button mushrooms (s) (sff)

Method

In a mini food processor reduce a stale piece of wholemeal bread to breadcrumbs & tip into a shallow bowl, add the garlic salt, Cajun & mix together.
Crack an egg into a shallow bowl & whip it up.
Take the mushrooms, wipe clean and dry, and dip each one firstly in the egg then the breadcrumbs, place on an over-proofed tray, sprayed with fry light, place in a pre-heated oven set at 180C for 10-15 mins until the breadcrumbs are cooked & crisp.






Enjoy with sausage, bacon egg & beans!

 

[bilsat]

Pete’s Saltaire Chicken-2

Serves 2

Ingredients

1 Chicken breast per person (s) (ff)
1 red onion, finely chopped, (s) (sff)
1 Sweet pepper, finely sliced (s) (sff)
1 Red pepper, finely sliced (s) (sff)
1tbsp Tomato Puree (s) (sff)
1tbsp Virgin olive (1Heb/2=1/2 Heb per person) Or (6syn/2=3syn per person)
2tbsp oregano
3 Garlic cloves, finely chopped (sff)
3 Leeks, cut into 20mm slices (s) (sff)
400g Chopped tomatoes (s) (sff)
Cajun seasoning
Salt & Pepper

Method

Place the chicken breasts on a sheet of greaseproof paper, sprinkle the chicken with the cajun & the oregano, rub in, then fold the paper over and gently beat the breasts until they are about 10-15 mm thick.
Cook the chicken in a hot frying pan until browned.
Remove & set aside.
In the frying pan add the olive oil & the garlic, cook until the garlic is infused, add the peppers & onion, cook for 5 mins.
Add the tomatoes, puree & oregano, mix well, put the browned chicken into the tomato, sauce and bring to the boil, cook for 20-30 mins until the chicken is cooked and the sauce has thickened.
In the meantime cook the leeks in water for 5-8 mins until “al dente”, drain and keep warm. Serve with cooked rice.

 

[Texty_F]

Dishes look as lush as ever Pete

 

[M Louise H]

Beef stroganoff in the slow cooker as I type - looks and smells bl00dy great!!

 

[bilsat]

We had it yesterday,with a plate of rice, let it cook for 4 hrs!

 

[M Louise H]

We had it yesterday,with a plate of rice, let it cook for 4 hrs!

Mmmm mmmm! It cooked for closer to 5 hours by the time we got around to eating it. OH loved it, and me too of course!

Only problem is I can't get the shwartz mix out here (last one shipped in this week from British Corner Shop) so will have to wait until I come back at Christmas for the next one.

You're a star Pete x

 

[bilsat]

You don't have to use the schwartz sauces, I only use them for convenience! You could make a sauce mix using cornflower, chopped up mushrooms, skimmed milk & a small amount of cheese.I sometimes can't get the flavours that I want, they keep on changing the sauces that they stock! I go through all of them looking for the lowest syn ones!
Good luck and enjoy the food, I have just bought a slab of beef to make it again this week.........
Pete

 

[bilsat]

Pasta with a spicy sauce

Pete’s Pasts with a spicy sauce

Serves 2

Ingredients

1 Red onion, finely sliced (s) (sff)
1 Red pepper, sliced (s) (sff)
1 Red chilli, deseeded, finely chopped (s) (sff)
1 Broccoli head, cut into florets (s) (sff)
1tbsp sweetener
2 Garlic cloves (sff)
100g Pasta of your choice (ff)
350mL Passata (s) (sff)
400g Tomatoes (s) (sff)
Parmesan cheese (Hea)
Handful of fresh basil

*Option 2 rashers of smoky bacon, sliced into strips, cooked until crisp (ff)

Method

In a frying pan sprayed with fry light, cook the onion, chilli, pepper & garlic until soft. Add the tomato, sweetener & passata, *add option if required, season to taste. Cook for 10 mins. Start to cook the pasta for 6-8 mins until “al dente”, drain when cooked and set aside. Cook the broccoli for 5 mins, drain and add to the sauce, also add the pasta, mix well, add basil and cook for 5 mins more, plate up. Grate a small amount of parmesan cheese over the top.
Serve with a side salad.

 

[bilsat]

Aloo Gobi Revisited

Aloo Gobi Revisited

Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1tsp Turmeric
1tsp Cumin
1tsp Coriander
1tbsp Sweetener
1tbsp Panch Phoron
1tbsp garam masala
2 garlic, finely chopped (sff)
2 Bay leaves
200mL Veg stock
300g Cauliflower florets (s) (sff)
300g Maris pipers potatoes, cut into 1cm pieces (ff)

Method

Heat a large frying pan sprayed with frylight, when hot add the Panch Phoron, cook until the seeds start to “pop”, add the onion & garlic, reduce the heat & cook until the onions are soft. Add all the spices except Garam Masala & mix together, add the tomatoes & sweetener, cauliflower & potatoes, bring to the boil then reduce the heat and cook for 20-30 until the potatoes are cooked & soft, add the Garam Masala, continue to cook for 5 mins & serve in warmed dishes. Remove the bay leaves before eating.
(Add coriander leaves to garnish if required)

 

[georgina1670]

Pete, I have been following your recipes for nearly a year now and never had the courage to post - please keep them coming as you are an inspiration to me and have helped me loose 2.5 stone x P.S. Your peanut curry rocks ;-)

 

[bilsat]

Hi Georgina 1670.
Welcome to this forum and thanks for commenting, that's what it's all about!
Glad you enjoy the recipes, my favourite is Peanut Curry, we have it every week!
Keep trying and if you find a better way of does a recipe or find a better ingredient please tell us, that's good for everyone who tries them.
If you find that you don't have one of the ingredients especially a spice then try another.....
Keep commenting and congratulations on your weight loss.
Pete

 

[bilsat]

Pete’s Beef in Lettuce leaves

Serves 2

Ingredients

1 Gem lettuce (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Pepper, deseeded & sliced (s) (sff)
1 Cup of frozen peas (ff)
1 Spring onion, sliced (s) (sff)
1 garlic (sff)
1 cm cube of ginger, finely sliced
1tbsp soy sauce
1tbsp hoisin sauce (1.5syn/2= 0.75 syn per person)
1tbsp rice wine
1tbsp sesame oil (6syn/2=3 syn per person)
225g Tin of water chestnuts, finely sliced (s) (sff)
250g Lean beef mince (ff)

Method

In a hot pan cook the beef until its browned, add the onion, ginger, pepper, soy sauce & garlic, cook for a few minutes then add the rice wine, sesame oil and the water chestnuts.
Cook for 10 mins then add the peas & spring onions, add the hoisin sauce, cook for a further 5 mins.
Break the leaves of the lettuce apart and carefully wash, lay out on a plate & add the beef, serve while hot.

 

[bilsat]

Pete’s Italian Meatballs with Spaghetti

Serves 4

Ingredients

1 Knorr “herb” stockpot
* 1 Pack of Bobs “Beef meatballs in Italian spice” (ff)
1tbsp sweetener
1tbsp tomato puree (s) (sff)
1tbsp dried oregano (sff)
2 large onions, finely chopped (s) (sff)
3 garlic cloves 200g spaghetti (ff)
200g mushrooms, sliced (s) (sff)
250g passata (s) (sff)
410g tin of chopped tomatoes (s) (sff)
Salt & pepper
Fresh basil

* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Method

In a large pan sprayed with Fry Light, cook the meatballs in batches until browned, set aside & keep warm, then cook the onion & garlic until soft, add the tomatoes, passata, sweetener and the basil, ripped into small pieces.
Cook for 10 mins, Place the stockpot on top of the mixture and allow to infuse.
Simmer for 20 mins or until it thickens, then season.
Add the meatballs & the mushrooms, simmer for 5 mins more.
In the meantime cook your spaghetti as per packet instructions, when cooked add to the sauce & mix together, plate up & grate parmesan cheese over the food, add a sprig of fresh basil for display.