Pete's Recipe Book
- Thread starter bilsat
- Start date
hells2012sw
Gold Member
Wow thanks for the index Pete
Sent from my iPhone using MiniMins
Sent from my iPhone using MiniMins
bilsat
Really likes to cook
Pete’s Filo Mince Pies
Pete’s Filo Mince Pies
Ingredients
1 Pack of filo pastry (makes 36 pies)
1 Egg (ff)
1Tbsp Milk
2Tbsp Sweetener
Mincemeat (411g jar makes 24 pies)
Preheat the oven to Gas 4, 350°F, 180°C
Place the sweetener in a mortar & pestle & reduced to a dust, set aside for later.
Cut a piece of greaseproof paper the size of an oven tin.
Method
On a clean, cool work surface place the filo sheets on top of each other and cut into 10cm strips giving you 36 pieces, remove one,
Cover the other strips with a damp cloth, brush the strip with the egg & milk mixed together, lay out and place a heaped tsp of
Mincemeat at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, place on the baking tray covered with greaseproof paper coated in fry light. Egg wash all the pies.
Cook for approx. 10 mins until the pastry has puffed up and browned, remove and sprinkle with sweetener through a fine sieve, while hot.
Only 2.5 syns each!
Pete’s Filo Mince Pies
Ingredients
1 Pack of filo pastry (makes 36 pies)
1 Egg (ff)
1Tbsp Milk
2Tbsp Sweetener
Mincemeat (411g jar makes 24 pies)
Preheat the oven to Gas 4, 350°F, 180°C
Place the sweetener in a mortar & pestle & reduced to a dust, set aside for later.
Cut a piece of greaseproof paper the size of an oven tin.
Method
On a clean, cool work surface place the filo sheets on top of each other and cut into 10cm strips giving you 36 pieces, remove one,
Cover the other strips with a damp cloth, brush the strip with the egg & milk mixed together, lay out and place a heaped tsp of
Mincemeat at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, place on the baking tray covered with greaseproof paper coated in fry light. Egg wash all the pies.
Cook for approx. 10 mins until the pastry has puffed up and browned, remove and sprinkle with sweetener through a fine sieve, while hot.
Only 2.5 syns each!
that's solved many issues for me. Mainly to do with mince pies!!!! X
bilsat
Really likes to cook
Pete’s Filo Mince Pies-2
Here is the 2nd attempt at mince pies. slight changes only, enjoy!
Pete’s Filo Mince Pies-2
Ingredients
1 pack of filo pastry (makes 36 pies)
1 Egg (ff)
1Tbsp Milk
2Tbsp Sweetener
Grated nutmeg
Mincemeat (411g jar makes 24 pies)
Method
Preheat the oven to 160°C
Place the sweetener in a mortar & pestle & reduced to a dust, set aside for later.
Cut a piece of greaseproof paper the size of an oven tin.
On a clean, cool work surface place the filo sheets on top of each other and cut into 10cm strips giving you 36 pieces, remove one, cover the other strips with a damp cloth, brush the strip with the egg & milk mixed together, add nutmeg, lay out and place a heaped tsp of mincemeat at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, place on the baking tray covered with greaseproof paper coated in fry light. Egg wash.
Cook for approx. 10 mins until the pastry has puffed up and browned, remove & turn over, egg wash & return to the oven for a further 5-10 mins until browned, sprinkle with sweetener while hot.
Here is the 2nd attempt at mince pies. slight changes only, enjoy!
Pete’s Filo Mince Pies-2
Ingredients
1 pack of filo pastry (makes 36 pies)
1 Egg (ff)
1Tbsp Milk
2Tbsp Sweetener
Grated nutmeg
Mincemeat (411g jar makes 24 pies)
Method
Preheat the oven to 160°C
Place the sweetener in a mortar & pestle & reduced to a dust, set aside for later.
Cut a piece of greaseproof paper the size of an oven tin.
On a clean, cool work surface place the filo sheets on top of each other and cut into 10cm strips giving you 36 pieces, remove one, cover the other strips with a damp cloth, brush the strip with the egg & milk mixed together, add nutmeg, lay out and place a heaped tsp of mincemeat at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, place on the baking tray covered with greaseproof paper coated in fry light. Egg wash.
Cook for approx. 10 mins until the pastry has puffed up and browned, remove & turn over, egg wash & return to the oven for a further 5-10 mins until browned, sprinkle with sweetener while hot.
CiaraDaisy
Silver Member
These look great, got to try them. Love mince pies but can't fit them into my syn allowance very well!
bilsat
Really likes to cook
Pete’s Mini Pigs in Blankets
Pete’s Mini Pigs in Blankets
Serves 4
Ingredients
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 (ff) (0.5 syn per sausage)
Box of cocktail sticks, (soaked in water before use)
Method
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, shape to the size you want, depending whether you want small or large “pigs in blankets” remove any fat from the bacon, then with the flat of a heavy knife, run along the length of the bacon to thin it down, then cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, pin with a cocktail stick to hold together, return to the fridge until you want to cook. Freeze any remaining ones.
Pre-heat the oven to 180C.
Place the “pigs in blankets” in an ovenproof dish, sprayed with frylight, & cook for 15-20 mins until browned & cooked, serve while hot.
Pete’s Mini Pigs in Blankets
Serves 4
Ingredients
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 (ff) (0.5 syn per sausage)
Box of cocktail sticks, (soaked in water before use)
Method
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, shape to the size you want, depending whether you want small or large “pigs in blankets” remove any fat from the bacon, then with the flat of a heavy knife, run along the length of the bacon to thin it down, then cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, pin with a cocktail stick to hold together, return to the fridge until you want to cook. Freeze any remaining ones.
Pre-heat the oven to 180C.
Place the “pigs in blankets” in an ovenproof dish, sprayed with frylight, & cook for 15-20 mins until browned & cooked, serve while hot.
bilsat
Really likes to cook
Pete’s Devils in Blankets
Ingredients
2tbsp Mango chutney (4syns =0.28 syn per prune)
100g (14) Prunes de-stoned (4syns =0.28syn per prune)
Smoked bacon (all fat removed) (ff)
Cocktail sticks
Cut each bacon rasher into 4 pieces, removing any fat.
Place a prune on a cutting board, flatten using a pastry knife & using a sharp knife slice each prune ½ way through along its length, fold back & add enough chutney to coat the prune then place the prune on to the bacon so that the cut end is placed in the centre so when it’s folded the bacon covers the cut end. (Soak your cocktail sticks in water before use to stop them burning.)
Secure with a cocktail stick, make as many as you need.
Pre heat the grill, place the “devils” In a heat-proof shallow dish and place under grill, cook until the bacon is cooked, eat hot or cold.
Ingredients
2tbsp Mango chutney (4syns =0.28 syn per prune)
100g (14) Prunes de-stoned (4syns =0.28syn per prune)
Smoked bacon (all fat removed) (ff)
Cocktail sticks
Cut each bacon rasher into 4 pieces, removing any fat.
Place a prune on a cutting board, flatten using a pastry knife & using a sharp knife slice each prune ½ way through along its length, fold back & add enough chutney to coat the prune then place the prune on to the bacon so that the cut end is placed in the centre so when it’s folded the bacon covers the cut end. (Soak your cocktail sticks in water before use to stop them burning.)
Secure with a cocktail stick, make as many as you need.
Pre heat the grill, place the “devils” In a heat-proof shallow dish and place under grill, cook until the bacon is cooked, eat hot or cold.
bilsat
Really likes to cook
Pete’s Jerk Chicken Kebabs
Serves 2
Ingredients
1tbsp sweet chilli sauce
1 White Onion, finely chopped (s) (sff)
2 Chicken breasts, cut into 8 pieces (s) (ff)
2 Tomatoes cut in half (s) (sff)
2 Red Onions cut in half (s) (sff)
2tbsp jerk seasoning
3tbsp light soy sauce
100g rice (ff)
Lime wedges (ss) (sff)
Cupful of frozen peas (ff)
Skewers (soak in water to prevent burning)
Method
Add the chilli sauce, jerk seasoning & soy sauce, to a bowl add the chicken pieces, mix well.
Cover with cling film & chill in a fridge for at least 4 hrs. Or overnight if possible.
Make up the skewers with a mix of chicken, onions & tomatoes. Pre heat the grill.
Arrange the skewers in a shallow heatproof dish so that any fat can drain away & place under the grill, cook for about 2-3 mins then turn, continue until the chicken has cooked, In the meantime, cook the chopped onion in a small saucepan until soft, at the same time cook the rice as per the instructions on the packet, when the onions are soft add the peas then add to the cooked rice & mix well. Plate up and remove the chicken from the skewers. Add the lime juice from the lime wedges.
Serves 2
Ingredients
1tbsp sweet chilli sauce
1 White Onion, finely chopped (s) (sff)
2 Chicken breasts, cut into 8 pieces (s) (ff)
2 Tomatoes cut in half (s) (sff)
2 Red Onions cut in half (s) (sff)
2tbsp jerk seasoning
3tbsp light soy sauce
100g rice (ff)
Lime wedges (ss) (sff)
Cupful of frozen peas (ff)
Skewers (soak in water to prevent burning)
Method
Add the chilli sauce, jerk seasoning & soy sauce, to a bowl add the chicken pieces, mix well.
Cover with cling film & chill in a fridge for at least 4 hrs. Or overnight if possible.
Make up the skewers with a mix of chicken, onions & tomatoes. Pre heat the grill.
Arrange the skewers in a shallow heatproof dish so that any fat can drain away & place under the grill, cook for about 2-3 mins then turn, continue until the chicken has cooked, In the meantime, cook the chopped onion in a small saucepan until soft, at the same time cook the rice as per the instructions on the packet, when the onions are soft add the peas then add to the cooked rice & mix well. Plate up and remove the chicken from the skewers. Add the lime juice from the lime wedges.
bilsat
Really likes to cook
Pete’s Filo Cheese Pies
Ingredients
1 pack of Sainsbury’s filo pastry (makes 36 pies) (0.8 syns per pie)
1 Egg (ff)
1tbsp Milk
Pack of Low Low Cheese slices (2 syns per slice)
Method
In a small bowl mix the egg & milk together, set aside.
Preheat the oven to 180C.
Cut a piece of greaseproof paper to fit a metal ovenproof tray, spray with a fine coating of frylight.
On a clean, cool surface place the filo sheets on top of each other & cut into 3 strips about 10cm wide, place all the slices on top of each other, remove one and cover the others with a damp cloth.
Working quickly, brush the filo with the egg wash mix, then remove one cheese slice from it’s wrapping, fold diagonally, place at the bottom of the strip & fold the filo diagonally to enclose the cheese & form a triangle, press down & fold again, continue until the end is reached, place on the greaseproof paper & egg wash. Continue until the tray is full.
Cook for approx. 10 mins, remove from the oven & turn the filo over, egg wash & cook for a further 10 mins until cooked & nicely browned, remove & allow to cool.
Ingredients
1 pack of Sainsbury’s filo pastry (makes 36 pies) (0.8 syns per pie)
1 Egg (ff)
1tbsp Milk
Pack of Low Low Cheese slices (2 syns per slice)
Method
In a small bowl mix the egg & milk together, set aside.
Preheat the oven to 180C.
Cut a piece of greaseproof paper to fit a metal ovenproof tray, spray with a fine coating of frylight.
On a clean, cool surface place the filo sheets on top of each other & cut into 3 strips about 10cm wide, place all the slices on top of each other, remove one and cover the others with a damp cloth.
Working quickly, brush the filo with the egg wash mix, then remove one cheese slice from it’s wrapping, fold diagonally, place at the bottom of the strip & fold the filo diagonally to enclose the cheese & form a triangle, press down & fold again, continue until the end is reached, place on the greaseproof paper & egg wash. Continue until the tray is full.
Cook for approx. 10 mins, remove from the oven & turn the filo over, egg wash & cook for a further 10 mins until cooked & nicely browned, remove & allow to cool.
bilsat
Really likes to cook
Christmas Dinner SW style……
Roast potato, mash, carrots, parsnip, red cabbage, snap peas, broccoli, pigs in blankets, stuffing balls, turkey, onions & gravy! Side salad as well……
Pigs in blankets 0.25 syns each x2=0.5 syns
Stuffing balls 1 syn each x2=2 syns
Roast potato 1.5 potato cut into 6=2 syns
Less than 5 syns for the meal! Followed by banana, melon & orange
Roast potato, mash, carrots, parsnip, red cabbage, snap peas, broccoli, pigs in blankets, stuffing balls, turkey, onions & gravy! Side salad as well……
Pigs in blankets 0.25 syns each x2=0.5 syns
Stuffing balls 1 syn each x2=2 syns
Roast potato 1.5 potato cut into 6=2 syns
Less than 5 syns for the meal! Followed by banana, melon & orange
bilsat
Really likes to cook
Hi Kazbryn.
Here is the original recipe for red cabbage, you will have to syn it if you use the butter & sugar but you could replace the sugar with sweetener and only use 10g of butter,as it makes about 8-10 portions the syns are not to bad! Enjoy......
Sweet & Sour Red Cabbage
1 medium red cabbage
1 Tbsp caraway seeds
1 Tbsp cornflower
3 cloves
3 Tbsp soft brown sugar
4 Tbsp vinegar
50g/2oz butter
300ml/1/2 pint water
500g/1lb cooking apples
S & P to taste
Method
Wash and cut the cabbage into fine shreds.
Melt the butter in a deep saucepan, add cabbage, & fry briskly, shaking the pan frequency.
Stir in sugar, caraway seeds & cloves, leave on a low light.
Peel, core & chop apples, add to the pan.
Mix the cornflower with the vinegar to a smooth paste, add water & pour over the cabbage.
Cook, stirring until the mixture comes to the boil & thickens.
Season to taste.
Reduce the heat, cover & simmer for 1.5hrs.
Stir occasionally. Serve hot with any meat or poultry.
Here is the original recipe for red cabbage, you will have to syn it if you use the butter & sugar but you could replace the sugar with sweetener and only use 10g of butter,as it makes about 8-10 portions the syns are not to bad! Enjoy......
Sweet & Sour Red Cabbage
1 medium red cabbage
1 Tbsp caraway seeds
1 Tbsp cornflower
3 cloves
3 Tbsp soft brown sugar
4 Tbsp vinegar
50g/2oz butter
300ml/1/2 pint water
500g/1lb cooking apples
S & P to taste
Method
Wash and cut the cabbage into fine shreds.
Melt the butter in a deep saucepan, add cabbage, & fry briskly, shaking the pan frequency.
Stir in sugar, caraway seeds & cloves, leave on a low light.
Peel, core & chop apples, add to the pan.
Mix the cornflower with the vinegar to a smooth paste, add water & pour over the cabbage.
Cook, stirring until the mixture comes to the boil & thickens.
Season to taste.
Reduce the heat, cover & simmer for 1.5hrs.
Stir occasionally. Serve hot with any meat or poultry.
bilsat
Really likes to cook
Pete’s Cheese & Potato Pie
Serves 4
Ingredients
2 Large potatoes (ff)
60g Full Fat cheddar (2 syn/4=1/2 Hea per person)
150g Reduced fat/light soft cheese (2 syn/4=1/2 Hea per person)
Salt & pepper
Method
Peel and cook the potatoes, mash well & add the soft cheese, seasoning & mix, add the cheddar, place in 2 oven-proof dishes and place in a hot oven at 180c for 10-15 mins until the top goes light brown, serve with a fried egg, etc.
Serves 4
Ingredients
2 Large potatoes (ff)
60g Full Fat cheddar (2 syn/4=1/2 Hea per person)
150g Reduced fat/light soft cheese (2 syn/4=1/2 Hea per person)
Salt & pepper
Method
Peel and cook the potatoes, mash well & add the soft cheese, seasoning & mix, add the cheddar, place in 2 oven-proof dishes and place in a hot oven at 180c for 10-15 mins until the top goes light brown, serve with a fried egg, etc.
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bilsat
Really likes to cook
Pete’s Sausage & Leek Pie
Serves 4
Ingredients
1tsp English Mustard
1tsp oregano
1tsp Aromat
4 “Sainsbury’s be good to yourself” reduced fat Cumberland Sausage
(0.5 syn per sausage)
320g Large Leeks, sliced, chopped & washed (s) (sff)
500ml passata (s) (sff)
Pepper
Method
Fry the sausages until browned, remove from the heat & set aside.
Wash & drain the leeks & part cook for 5 mins, set aside.
Pre-heat the oven to 180C, Rip a piece of tin-foil bigger than an ovenproof dish, add the leeks to the bottom of the oven dish, layout the sausages, sprinkle with mustard powder, aromat & pepper.
Add the passata, sprinkle with oregano, then cover with the tin-foil & place in the oven for 30 mins, remove the foil & cook for a further 20 mins until the sausages are cooked and the sauce is hot.
Serve with other veg of your choice.
Serves 4
Ingredients
1tsp English Mustard
1tsp oregano
1tsp Aromat
4 “Sainsbury’s be good to yourself” reduced fat Cumberland Sausage
(0.5 syn per sausage)
320g Large Leeks, sliced, chopped & washed (s) (sff)
500ml passata (s) (sff)
Pepper
Method
Fry the sausages until browned, remove from the heat & set aside.
Wash & drain the leeks & part cook for 5 mins, set aside.
Pre-heat the oven to 180C, Rip a piece of tin-foil bigger than an ovenproof dish, add the leeks to the bottom of the oven dish, layout the sausages, sprinkle with mustard powder, aromat & pepper.
Add the passata, sprinkle with oregano, then cover with the tin-foil & place in the oven for 30 mins, remove the foil & cook for a further 20 mins until the sausages are cooked and the sauce is hot.
Serve with other veg of your choice.
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bilsat
Really likes to cook
Pete’s Gobi Chana (V) Curry
Pete’s Gobi Chana (V) Curry
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Cinnamon stick
1 Pack of snap peas (ss) (ff)
1 Red pepper, finely sliced (s) (sff)
3 Garlic Cloves, finely chopped (sff)
4 Curry leaves
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1tsp Garam Masala
1tbsp Panch Phoron
1tbsp sweetener
200ml Veg stock
200g Boiled Rice (ff)
300g Cauliflower florets (s) (sff)
400g Chickpeas (s) (sff)
500ml Passata (s) (sff)
Salt & Pepper
Method
Pre-cook the cauliflower for 5 mins then drain & set aside.
In a hot deep frying pan cook the Panch Phoron until the seeds “pop” and they release their aroma, add the onion, pepper, garlic, cook until soft, add the spices except the garam masala, add the cinnamon, sweetener, veg stock, cauliflower & chickpeas. Season well. Bring to the boil, then reduce the heat to a simmer, cook for 20 mins, prepare the rice, remove the cinnamon stick & bay leaves, add the snap peas & garam masala, cook for 5 mins then plate up. Serve with the rice.
Pete’s Gobi Chana (V) Curry
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Cinnamon stick
1 Pack of snap peas (ss) (ff)
1 Red pepper, finely sliced (s) (sff)
3 Garlic Cloves, finely chopped (sff)
4 Curry leaves
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1tsp Garam Masala
1tbsp Panch Phoron
1tbsp sweetener
200ml Veg stock
200g Boiled Rice (ff)
300g Cauliflower florets (s) (sff)
400g Chickpeas (s) (sff)
500ml Passata (s) (sff)
Salt & Pepper
Method
Pre-cook the cauliflower for 5 mins then drain & set aside.
In a hot deep frying pan cook the Panch Phoron until the seeds “pop” and they release their aroma, add the onion, pepper, garlic, cook until soft, add the spices except the garam masala, add the cinnamon, sweetener, veg stock, cauliflower & chickpeas. Season well. Bring to the boil, then reduce the heat to a simmer, cook for 20 mins, prepare the rice, remove the cinnamon stick & bay leaves, add the snap peas & garam masala, cook for 5 mins then plate up. Serve with the rice.
