Pete's Recipe Book
- Thread starter bilsat
- Start date
Fatty_no_more
Slimming for my children
That's ridiculous!
Could u maybe get sw to sponsor u? X
Could u maybe get sw to sponsor u? X
M Louise H
Gold Member
Market a fund raiser with a fixed % return if you want to go it alone or have you thought about contacting SW?
cruisedolly
Full Member
Want to make the diet coke chicken, but I only have coke zero. Will it still work? not quite sure what the difference is between diet coke and coke zero.
xmisskx
Gold Member
i've made this with diet coke, pepsi max and coke zero and they've all turned out ok x
bilsat
Really likes to cook
Pete’s Spicy Chicken & mushrooms (2013)
Serves 4
Ingredients
1 Red onion, sliced (s) (sff)
1 Red pepper, finely chopped (s) (sff)
1Tbsp dried sage
1 Tbsp. paprika
2 Garlic cloves, crushed (sff)
4 Skinless chicken breasts (s) (ff)
16 Medium size mushrooms, sliced (s) (sff)
300mL Chicken stock
300mL Skimmed milk (< 1Hea/4=1/4 syn per person)
Pack of Schwartz” creamy mild peppercorn sauce” (4.5 syn/4=1.125 syn per person)
S&P
Method
Heat a casserole dish, sprayed with frylight, place the chicken breasts in, sprinkle with paprika & pepper, turn over & repeat. Brown the chicken breasts then remove & set aside.
Cook the onions, peppers & garlic until soft, add the mushrooms, and cook for 5 mins. Return the chicken, add stock & dried sage.
Make the sauce as per the package using the milk allowance, when thickened; add to the chicken & mix.
Place the casserole dish, covered into a hot oven for 30 mins at 180C.
Serve as main Sunday meal with roasted veg.
Serves 4
Ingredients
1 Red onion, sliced (s) (sff)
1 Red pepper, finely chopped (s) (sff)
1Tbsp dried sage
1 Tbsp. paprika
2 Garlic cloves, crushed (sff)
4 Skinless chicken breasts (s) (ff)
16 Medium size mushrooms, sliced (s) (sff)
300mL Chicken stock
300mL Skimmed milk (< 1Hea/4=1/4 syn per person)
Pack of Schwartz” creamy mild peppercorn sauce” (4.5 syn/4=1.125 syn per person)
S&P
Method
Heat a casserole dish, sprayed with frylight, place the chicken breasts in, sprinkle with paprika & pepper, turn over & repeat. Brown the chicken breasts then remove & set aside.
Cook the onions, peppers & garlic until soft, add the mushrooms, and cook for 5 mins. Return the chicken, add stock & dried sage.
Make the sauce as per the package using the milk allowance, when thickened; add to the chicken & mix.
Place the casserole dish, covered into a hot oven for 30 mins at 180C.
Serve as main Sunday meal with roasted veg.
bilsat
Really likes to cook
Pete’s Filo Fruit Tarts (2013)
Pete’s Filo Fruit Tarts (2013)
Makes 24
1.5 syns per tart
Ingredients
1 Bag of frozen summer fruits (ss) (sff)
1 Pack of Jus-Rol Filo pastry (6 sheets 48x25cms) (36 syns per pack)
1x12 section tart tray
1 Tub of Fromage Frais (ff)
Sweetener
Frylight
Method
Defrost the filo & summer fruits.
When defrosted, open the filo and lay out on a flat slab,
Lay out like an A4 sheet of paper, cut in half across the middle, left to right.
Put the two half on top of each other, cut in half again, this time top to bottom, place the two halves on top of each other, now cut again, left to right & you now have 48 small pieces approx. 12 x 12 cm each.
Cover with a damp cloth when using to keep the filo damp.
Spray the tray with frylight & place 1 layer of filo in each tart section, spray that layer & place a second layer on top, shape to the contours of the tray.
In an oven heated to 180C cook the cases for 8-10 until golden brown, remove & allow to cool.
Place 2tbsp of fruit in each tart.
In a bowl mix 2tbsp of fromage frais with 2tbsp of sweetener, mix well & place 1tsp on each tart.
Enjoy!
Pete’s Filo Fruit Tarts (2013)
Makes 24
1.5 syns per tart
Ingredients
1 Bag of frozen summer fruits (ss) (sff)
1 Pack of Jus-Rol Filo pastry (6 sheets 48x25cms) (36 syns per pack)
1x12 section tart tray
1 Tub of Fromage Frais (ff)
Sweetener
Frylight
Method
Defrost the filo & summer fruits.
When defrosted, open the filo and lay out on a flat slab,
Lay out like an A4 sheet of paper, cut in half across the middle, left to right.
Put the two half on top of each other, cut in half again, this time top to bottom, place the two halves on top of each other, now cut again, left to right & you now have 48 small pieces approx. 12 x 12 cm each.
Cover with a damp cloth when using to keep the filo damp.
Spray the tray with frylight & place 1 layer of filo in each tart section, spray that layer & place a second layer on top, shape to the contours of the tray.
In an oven heated to 180C cook the cases for 8-10 until golden brown, remove & allow to cool.
Place 2tbsp of fruit in each tart.
In a bowl mix 2tbsp of fromage frais with 2tbsp of sweetener, mix well & place 1tsp on each tart.
Enjoy!
Ali Kat
Full Member
Tikka Masala
Hi Pete, we've just started making your tikka masala. We've made the marinade, but we're unsure when to add the tikka masala mix. Do we add it to the marinade or later on? cheers
.... We just put everything in the pan & it turned out fine. Thanks for another great recipe.
Hi Pete, we've just started making your tikka masala. We've made the marinade, but we're unsure when to add the tikka masala mix. Do we add it to the marinade or later on? cheers
.... We just put everything in the pan & it turned out fine. Thanks for another great recipe.
Last edited:
cruisedolly
Full Member
In my weightwatcher days on the core plan, a lady on there published some e-recipe books and we paid here a couple of pounds for each one. Can't remember exactly how I paid - it may have been by paypal and she sent them via email.
kim63
Gold Member
Sorry to but in with your question to Pete, but I used some leftover lamb & made it with the Peanut Butter Curry sauce & it was delicious
bilsat
Really likes to cook
Pete’s “Grannies Beef Curry” (2013)
Pete’s “Grannies Beef Curry” (2013)
Serves 2
Ingredients
1 Onion, finely sliced (s) (sff)
1tbsp Tomato Puree (s) (sff)
1tbsp Mango Chutney (2 syn/2=1 syn per person)
2tbsp Sweetener
50g Sultanas (7 syn/2=3.5 syn per person)
250g Extra Lean Beef Mince (ff)
300mL Dark Beef Stock
S & P
Method
In a frying pan, sprayed with frylight, cook the mince until it’s browned, add the onion, cook until soft, add the chutney, sultanas, puree, stock, sweetener & S&P.
Bring to the boil, reduce to a simmer, cook for 30 mins & allow to thicken.
Serve on a bed of rice.
Pete’s “Grannies Beef Curry” (2013)
Serves 2
Ingredients
1 Onion, finely sliced (s) (sff)
1tbsp Tomato Puree (s) (sff)
1tbsp Mango Chutney (2 syn/2=1 syn per person)
2tbsp Sweetener
50g Sultanas (7 syn/2=3.5 syn per person)
250g Extra Lean Beef Mince (ff)
300mL Dark Beef Stock
S & P
Method
In a frying pan, sprayed with frylight, cook the mince until it’s browned, add the onion, cook until soft, add the chutney, sultanas, puree, stock, sweetener & S&P.
Bring to the boil, reduce to a simmer, cook for 30 mins & allow to thicken.
Serve on a bed of rice.
