Pete's Recipe Book
- Thread starter bilsat
- Start date
kim63
Gold Member
I didn't put it into my curry & it still tasted gorgeous, so wouldn't know what it tastes like with it! Its always best to follow the recipe the first time you make something & then adapt to your own personal tastes, but it certainly didn't harm the taste when I didn't put it in.
bilsat
Really likes to cook
Roast Lamb with veg (2013)
Pete’s Roast Lamb with Veg (2013)
Serves 2
Ingredients
½ Leg of Lamb (Tesco) (ff)
½ Packet snap peas (ff)
1 Large carrot (s) (sff)
1 Portion of pre-made red cabbage (s) (sff)
3 Potatoes cut into wedges (ff)
3 Sprigs of rosemary
Cup of frozen peas (ff)
Method
Remove Lamb from wrapping, wash & dry, with a sharp knife cut & remove the leg bone with care, lay out the meat, remove any excess fat, spray with frylight, season with S & P, rub well in, chop-up the rosemary and sprinkle with ½ of the rosemary, repeat on the other side.
Pre-heat the oven to 200C.
Place the meat in a baking tray with a grill in the base to allow any fat to run off, place in the middle of the cooker & cook for 30 mins, reduce the heat to 180C & continue for another 30 mins or until the lamb is cooked.
Get the potatoes into wedges, part boil, drain and return to the saucepan, shake to roughen the edges then season with your favourite seasoning, tip on to a flat tray, sprayed with frylight, cook in the oven on the bottom shelf at the same time as the meat.
Cook the carrots & Peas in boiling water for 5-8 mins until “Al Dente”
Heat up the pre made red cabbage.
Make your favourite gravy.
Remove the lamb & allow to rest, then slice thinly.
Plate up & add gravy as required. Add mint sauce if liked.
Pete’s Roast Lamb with Veg (2013)
Serves 2
Ingredients
½ Leg of Lamb (Tesco) (ff)
½ Packet snap peas (ff)
1 Large carrot (s) (sff)
1 Portion of pre-made red cabbage (s) (sff)
3 Potatoes cut into wedges (ff)
3 Sprigs of rosemary
Cup of frozen peas (ff)
Method
Remove Lamb from wrapping, wash & dry, with a sharp knife cut & remove the leg bone with care, lay out the meat, remove any excess fat, spray with frylight, season with S & P, rub well in, chop-up the rosemary and sprinkle with ½ of the rosemary, repeat on the other side.
Pre-heat the oven to 200C.
Place the meat in a baking tray with a grill in the base to allow any fat to run off, place in the middle of the cooker & cook for 30 mins, reduce the heat to 180C & continue for another 30 mins or until the lamb is cooked.
Get the potatoes into wedges, part boil, drain and return to the saucepan, shake to roughen the edges then season with your favourite seasoning, tip on to a flat tray, sprayed with frylight, cook in the oven on the bottom shelf at the same time as the meat.
Cook the carrots & Peas in boiling water for 5-8 mins until “Al Dente”
Heat up the pre made red cabbage.
Make your favourite gravy.
Remove the lamb & allow to rest, then slice thinly.
Plate up & add gravy as required. Add mint sauce if liked.
bilsat
Really likes to cook
Hi Krista.X
Welcome to SW and this forum, glad you enjoyed looking through my recipes, feel free to try and modify them as you like, as I tell others, if you modify a recipe and it's better, please let others know, if you have a problem with one , let me know......
Good Luck.
Pete
Welcome to SW and this forum, glad you enjoyed looking through my recipes, feel free to try and modify them as you like, as I tell others, if you modify a recipe and it's better, please let others know, if you have a problem with one , let me know......
Good Luck.
Pete
Purfeckshun
Full Member
Just a quick thanks Pete, I've been making your soups for a couple of weeks now. Love your tomato although I also put a pepper in there, and I use a handful of peppadew peppers in place of the sweet pepper. It's amazing. Also your newer leek and potato soup I leave the skin on the potato which gives it a lovely flavour 
I look forward to trying some more!
I look forward to trying some more!
bc201
Silver Member
Please could someone let me know post no of index have lost it !!! And desperately trying to find this new app lets you know the post number or page no would be great have been searching over 15 mins and getting hungrier reading all lovely recipes Must try the Peanutbutter curry this week!!
miss8310
Full Member
I think it's page 60
miss8310
Full Member
Oh I'm sorry I just have the iPhone app and its page 60 on that so can help I'm afraid.
Fatty_no_more
Slimming for my children
Hi Pete
Just cooking ur korma recipe. Do u know if its ok to freeze? Xx
Just cooking ur korma recipe. Do u know if its ok to freeze? Xx
Fatty_no_more
Slimming for my children
Just ate it and its yum! My 10 month old daughter ate loads off my plate too haha x
bilsat
Really likes to cook
Pete's Leek & Ham Bake 2013
Pete’s Leek & Ham Bake (2013)
Serves 2
Ingredients
1 x 395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
2 Large leeks cut into 2cm sections (s) (sff)
8 Slices of Ham, cut into small pieces (ff)
60g Cathedral City mature cheddar (2Hea/2=1Hea per person)
S & P
Method
In a liquidizer, reduce the macaroni cheese to a smooth paste, set aside.
Wash the leeks well to remove any dirt.
Boil the leeks for 10mins then drain. Return to the saucepan.
Add the ham & macaroni cheese & mix well, season to taste, share out between 2 oven-proof dishes (18x12x3cm).Top with half the cheese on each dish.
Bake at 180C for 20-30 mins until the cheese has browned.
Pete’s Leek & Ham Bake (2013)
Serves 2
Ingredients
1 x 395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
2 Large leeks cut into 2cm sections (s) (sff)
8 Slices of Ham, cut into small pieces (ff)
60g Cathedral City mature cheddar (2Hea/2=1Hea per person)
S & P
Method
In a liquidizer, reduce the macaroni cheese to a smooth paste, set aside.
Wash the leeks well to remove any dirt.
Boil the leeks for 10mins then drain. Return to the saucepan.
Add the ham & macaroni cheese & mix well, season to taste, share out between 2 oven-proof dishes (18x12x3cm).Top with half the cheese on each dish.
Bake at 180C for 20-30 mins until the cheese has browned.
Fatty_no_more
Slimming for my children
Yea true. No prob as my 10 month old daughter polished it off Lol x
bilsat
Really likes to cook
Pete's Tuna & Pasta Bake (2013)
Pete’s Tuna & Pasta Bake (2013)
Serves 2
Ingredients
1 Large Leek, cut into 1cm slices (s) (sff)
100g Fusilli pasta (ff)
185g Tuna chunks, drained (ff)
300mL Skimmed milk (1Hea/2=0.5 Hea per person)
Colman’s tuna pasta bake (7.5syn/2=3.75syn per person)
Sprig of parsley
S&P
Method
Cook the pasta in boiling water for 8-10 mins, drain & set aside.
Cut the leeks into 1cm slices, wash & cook for 8-10 mins, drain & set aside.
Make up the sauce with 300ml of milk, bring to the boil then reduce the heat add the leeks, tuna & pasta, mix well, season to taste.
Pre-heat the oven at 180C, in 2 oven-proof dishes, add the contents of the saucepan & cook for 20-30 mins or until the top is bubbling and going brown.
Dress with a sprinkling of parsley.
Pete’s Tuna & Pasta Bake (2013)
Serves 2
Ingredients
1 Large Leek, cut into 1cm slices (s) (sff)
100g Fusilli pasta (ff)
185g Tuna chunks, drained (ff)
300mL Skimmed milk (1Hea/2=0.5 Hea per person)
Colman’s tuna pasta bake (7.5syn/2=3.75syn per person)
Sprig of parsley
S&P
Method
Cook the pasta in boiling water for 8-10 mins, drain & set aside.
Cut the leeks into 1cm slices, wash & cook for 8-10 mins, drain & set aside.
Make up the sauce with 300ml of milk, bring to the boil then reduce the heat add the leeks, tuna & pasta, mix well, season to taste.
Pre-heat the oven at 180C, in 2 oven-proof dishes, add the contents of the saucepan & cook for 20-30 mins or until the top is bubbling and going brown.
Dress with a sprinkling of parsley.
