Claireboo325
Full Member
Pete
These all look amazing !!! As a newbie I'm quite excited to try some - any general tips?
Thanks
These all look amazing !!! As a newbie I'm quite excited to try some - any general tips?
Thanks
Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Welcome to SW & mini mins!
I always write a weekly menu & only buy ingredients for those meals, that way you don't "cheat"
I also keep a weekly diary so you can see where a problem came from.
As regards the recipes, just try the ones you like & fit in with your ingredients, you can change any veg to suit what you have in the house.
If you change a recipe & it's better, tell us, we all like to try something different,
Take a PIC of yourself so when you reach your target you can compere yourself.
Most people don't have a PIC of themselves before starting & later regret it.
Good luck.
Pete
I always write a weekly menu & only buy ingredients for those meals, that way you don't "cheat"
I also keep a weekly diary so you can see where a problem came from.
As regards the recipes, just try the ones you like & fit in with your ingredients, you can change any veg to suit what you have in the house.
If you change a recipe & it's better, tell us, we all like to try something different,
Take a PIC of yourself so when you reach your target you can compere yourself.
Most people don't have a PIC of themselves before starting & later regret it.
Good luck.
Pete
bilsat
Really likes to cook
Pete’s Traditional Kedgeree (2013)
Serves 4
Ingredients
1 Onion, finely sliced (s) (sff)
1 lemon, sliced into wedges (ss) (sff)
1 tsp Coriander
1 tsp Turmeric
2 Bay leaves
2 tsp Curry powder
4 fresh boiled eggs (ff)
300g Long grain rice (ff)
300g Smoked haddock fillet, with skin on (ff)
330mL Skimmed milk (1Hea/4=0.25 syn per person)
600g water
Handful of chopped parsley
Handful of chopped coriander
S & P
Method
In a large saucepan, sprayed with frylight, add the onions, herbs & spices, cook until soft. Add the rice & water, season, bring to the boil then reduce the heat & simmer for 10 mins, drain in a sieve & cover, place it on top of the saucepan & steam for 10 mins.
In the meantime, in a frying pan, place the haddock, bay leaves & the milk. Poach for 10 mins, remove from the milk, remove the skin & flake the fish, check & remove any remaining bones. Boil the eggs for 4-5 mins then run under cold water to stop the cooking, peel & cut into quarters, mix the fish, eggs & rice, season to taste, serve while hot with a lemon wedge.
Serves 4
Ingredients
1 Onion, finely sliced (s) (sff)
1 lemon, sliced into wedges (ss) (sff)
1 tsp Coriander
1 tsp Turmeric
2 Bay leaves
2 tsp Curry powder
4 fresh boiled eggs (ff)
300g Long grain rice (ff)
300g Smoked haddock fillet, with skin on (ff)
330mL Skimmed milk (1Hea/4=0.25 syn per person)
600g water
Handful of chopped parsley
Handful of chopped coriander
S & P
Method
In a large saucepan, sprayed with frylight, add the onions, herbs & spices, cook until soft. Add the rice & water, season, bring to the boil then reduce the heat & simmer for 10 mins, drain in a sieve & cover, place it on top of the saucepan & steam for 10 mins.
In the meantime, in a frying pan, place the haddock, bay leaves & the milk. Poach for 10 mins, remove from the milk, remove the skin & flake the fish, check & remove any remaining bones. Boil the eggs for 4-5 mins then run under cold water to stop the cooking, peel & cut into quarters, mix the fish, eggs & rice, season to taste, serve while hot with a lemon wedge.
Kitty7
Member
Kedgeree looks great Pete, will be giving that a go. I made your 'Yuk Sung' for dinner last night and it was lovely. The only thing i changed
was to use a stock cube instead of a stockpot (as its what i had in at the time) and i had some fresh beansprouts so added a handfull 5 mins before
the end of cooking, i found they added a nice crunch. I also thought that having it with the salad was really nice as it gave a freshness to the dish.
I made enough for 2 so got some for another meal aswel
was to use a stock cube instead of a stockpot (as its what i had in at the time) and i had some fresh beansprouts so added a handfull 5 mins before
the end of cooking, i found they added a nice crunch. I also thought that having it with the salad was really nice as it gave a freshness to the dish.
I made enough for 2 so got some for another meal aswel
autumnbabe
Gold Member
Just cooked your hawillain chicken for tea. Its beautiful.
Thank u
Thank u
autumnbabe
Gold Member
Oh my how can you resist not eating them before they cool !
Ste-leigh90
Member
Tried you Meatballs in tomato Sauce last night and it was AMAZ-BALLS!!!!! Honestly it was sooooo good I kept a bit for my lunch today having the Piri Piri chicken tonight and if it tastes half as good as last night then its a keeper in my recipe folder, thank you so so much!!!!!!!
having the Piri Piri chicken tonight and if it tastes half as good as last night then its a keeper in my recipe folder, thank you so so much!!!!!!!
bilsat
Really likes to cook
Pete’s Carrot & Ginger Scan Bran cake (2013)
(Based on a SW recipe. 8 ½ syns for the whole cake)
Serves 8
Ingredients
1 tsp Allspice
1 tsp Cinnamon
2 Carrots, finely grated (s) (sff)
2 tsp Ground ginger
3 Fresh eggs (ff)
5 Scan bran (1 Heb)
5 tbsp. Sweetener
25g Stem ginger, finely chopped
Method
Break the scan bran into pieces, place in a mixing bowl, pour boiling water over them, and allow soaking for 1 minute, Mash together then draining any excess water.
Blend the scan bran with the carrot, sweetener, ginger, allspice, cinnamon & stem ginger.
Break the eggs into 2 bowls, separating the whites, add the yokes to the mix, whisk the whites until it forms peaks, and carefully fold into the mix with gentle actions so as not to lose the air in them.
Place into a microwave proof dish (I used a 23cm silicon one). Microwave for 15 mins (600w microwave) adjust time to suit wattage of microwave, cook until a metal skewer comes out clean when inserted into the cake, remove from the cooking dish, place on a rack & allow to cool.
Cut into 8 pieces, making each slice, just over 1 syn each.
(Based on a SW recipe. 8 ½ syns for the whole cake)
Serves 8
Ingredients
1 tsp Allspice
1 tsp Cinnamon
2 Carrots, finely grated (s) (sff)
2 tsp Ground ginger
3 Fresh eggs (ff)
5 Scan bran (1 Heb)
5 tbsp. Sweetener
25g Stem ginger, finely chopped
Method
Break the scan bran into pieces, place in a mixing bowl, pour boiling water over them, and allow soaking for 1 minute, Mash together then draining any excess water.
Blend the scan bran with the carrot, sweetener, ginger, allspice, cinnamon & stem ginger.
Break the eggs into 2 bowls, separating the whites, add the yokes to the mix, whisk the whites until it forms peaks, and carefully fold into the mix with gentle actions so as not to lose the air in them.
Place into a microwave proof dish (I used a 23cm silicon one). Microwave for 15 mins (600w microwave) adjust time to suit wattage of microwave, cook until a metal skewer comes out clean when inserted into the cake, remove from the cooking dish, place on a rack & allow to cool.
Cut into 8 pieces, making each slice, just over 1 syn each.
hells2012sw
Gold Member
bilsat said:
I have definitely been to groups where they have talked about scan bran cake as free as part of your HEA. That said I've seen posts on here talking about it not being allowed as it's changing the use from a main meal to a snack... Personally, given where you are, I would use it and count it as a HEB.
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autumnbabe
Gold Member
Can someone tell me where I can buy tandorri masala from pls. I have tried Tesco and Morrison with no luck x thanks
autumnbabe
Gold Member
Thank u. I will keep my eye out.
sexyfiredragon
Full Member
autumnbabe
Gold Member
We haven't ether close to us but next time I see one ill pop in.! Thank u
autumnbabe
Gold Member
How many syns is the curry Liz.?
