Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Pete’s Moroccan Veg Kebabs (2013)
Serves 2
Ingredients
1 red pepper, cut into 2 X 2 cm pieces (s) (sff)
1 Red Onion, cut into quarters (s) (sff)
1 Aubergine, cut into 2 x 2 cm pieces (s) (sff)
1 Lime, zested & juiced (s) (sff)
1Tbsp Ras-el-hanout spice
2Tbsp Extra Virgin olive oil (2 Heb/2=1 Heb per person)
8 Shallots (s) (sff)
Method
Cut the peppers, onion & aubergine into small pieces, marinade the aubergine in a bowl with olive oil & Res-el-hanout spice, mix well & cover, place in a fridge for at least 1 hr.
Soak any wooden skewers in water for at least 1 hr to prevent them burning, or use metal skewers.
Load the skewers with the ingredients in any order, pre-heat the grill & cook, brushing any marinade left over the veg, keep turning, until cooked & the veg has browned around the edges.
*Or place on an oven-proof dish & cook in a pre-heated oven, turning from time to time, until cooked.
Serve with either rice or couscous.
Serves 2
Ingredients
1 red pepper, cut into 2 X 2 cm pieces (s) (sff)
1 Red Onion, cut into quarters (s) (sff)
1 Aubergine, cut into 2 x 2 cm pieces (s) (sff)
1 Lime, zested & juiced (s) (sff)
1Tbsp Ras-el-hanout spice
2Tbsp Extra Virgin olive oil (2 Heb/2=1 Heb per person)
8 Shallots (s) (sff)
Method
Cut the peppers, onion & aubergine into small pieces, marinade the aubergine in a bowl with olive oil & Res-el-hanout spice, mix well & cover, place in a fridge for at least 1 hr.
Soak any wooden skewers in water for at least 1 hr to prevent them burning, or use metal skewers.
Load the skewers with the ingredients in any order, pre-heat the grill & cook, brushing any marinade left over the veg, keep turning, until cooked & the veg has browned around the edges.
*Or place on an oven-proof dish & cook in a pre-heated oven, turning from time to time, until cooked.
Serve with either rice or couscous.
bilsat
Really likes to cook
Pete’s Cowboy Hotpot (2013)
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Carrot, grated (s) (sff)
1Tbsp Mixed herbs
1Tbsp Hot paprika
2 large potatoes, (ff)
2 Garlic cloves, crushed (sff)
4 Sainsbury’s B.G.T.Y. Cumberland sausages cut into 4 pieces (2 syn/2=1 syn per person)
150mL Veg. stock
400g Chopped tomatoes (s) (sff)
400g baked beans (ff)
400 mixed beans, drained & rinsed (ff)
S & P
Method
Cook the potatoes for 10 mins only, drain & set aside.
Preheat the oven to 180C.
In a casserole pan, sprayed with frylight, brown the sausages add onions & garlic, cook for 5 mins or until the onions are soft.
Add the carrot, stock, paprika, tomatoes, beans, bring to the boil.
Reduce the heat & cook for 5 mins then transfer to the oven, reduce the heat to the “Eco” setting (90C) & cook for several hours.
Remove from the oven & slice the potatoes into thin slices, add to the pan, return to the oven, uncovered, until the potatoes are browned & cooked.
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Carrot, grated (s) (sff)
1Tbsp Mixed herbs
1Tbsp Hot paprika
2 large potatoes, (ff)
2 Garlic cloves, crushed (sff)
4 Sainsbury’s B.G.T.Y. Cumberland sausages cut into 4 pieces (2 syn/2=1 syn per person)
150mL Veg. stock
400g Chopped tomatoes (s) (sff)
400g baked beans (ff)
400 mixed beans, drained & rinsed (ff)
S & P
Method
Cook the potatoes for 10 mins only, drain & set aside.
Preheat the oven to 180C.
In a casserole pan, sprayed with frylight, brown the sausages add onions & garlic, cook for 5 mins or until the onions are soft.
Add the carrot, stock, paprika, tomatoes, beans, bring to the boil.
Reduce the heat & cook for 5 mins then transfer to the oven, reduce the heat to the “Eco” setting (90C) & cook for several hours.
Remove from the oven & slice the potatoes into thin slices, add to the pan, return to the oven, uncovered, until the potatoes are browned & cooked.
Last edited:
bilsat
Really likes to cook
Pete’s Chicken Korma (2013)
Serves 2
Ingredients
1 large onion, finely chopped (s) (sff)
1cm piece fresh root ginger, peeled & finely chopped
1Tbsp Turmeric
1Tbsp Ground cumin
1Tbsp Ground coriander
1Tbsp Madras curry powder
1tbsp Tomato puree (s) (sff)
1tbsp Sweetener
2 bay leaves
6 Cardamom seeds, crushed
100g Basmati rice, cooked as per packet instructions (ff)
150g low fat crème fraiche (5 syns/2=2.5 syns per person)
150g Normandy fromage frais (ff)
300g skinless chicken thigh fillets (ff)
300ml chicken stock
Method
Cook the Basmati rice as per the instructions on the packaging.
Cut the chicken into chunks, removing any fat, place in a glass bowl, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.
Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds & bay leaves, and cook for 5 mins until the onions are soft.
Add the spices, mix well, and cook for a few minutes.
Add the chicken, chicken stock, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked.
Reduce the heat, add the crème fraiche and mix, cook for 5 mins, remove from the heat, remove the bay leaves, and serve with basmati rice.
Serves 2
Ingredients
1 large onion, finely chopped (s) (sff)
1cm piece fresh root ginger, peeled & finely chopped
1Tbsp Turmeric
1Tbsp Ground cumin
1Tbsp Ground coriander
1Tbsp Madras curry powder
1tbsp Tomato puree (s) (sff)
1tbsp Sweetener
2 bay leaves
6 Cardamom seeds, crushed
100g Basmati rice, cooked as per packet instructions (ff)
150g low fat crème fraiche (5 syns/2=2.5 syns per person)
150g Normandy fromage frais (ff)
300g skinless chicken thigh fillets (ff)
300ml chicken stock
Method
Cook the Basmati rice as per the instructions on the packaging.
Cut the chicken into chunks, removing any fat, place in a glass bowl, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.
Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds & bay leaves, and cook for 5 mins until the onions are soft.
Add the spices, mix well, and cook for a few minutes.
Add the chicken, chicken stock, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked.
Reduce the heat, add the crème fraiche and mix, cook for 5 mins, remove from the heat, remove the bay leaves, and serve with basmati rice.
Last edited:
Hi Pete,I,m new on here .Have read your recipes and they are super.
I wonder if you have any no syns or low syns way of thickening stews etc.
I made a lovely beef stew which was all free,then used lots of syns to thicken it with gravy granules!
I make a huge batch and freeze it.
I wonder if you have any no syns or low syns way of thickening stews etc.
I made a lovely beef stew which was all free,then used lots of syns to thicken it with gravy granules!
I make a huge batch and freeze it.
bilsat
Really likes to cook
Pete’s Broccoli Soup (2013)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 carrot, finely chopped (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Leek, finely chopped (s) (sff)
1 Broccoli Head (s) (sff)
1Tbsp Tomato Puree
2 Veg. Oxo cubes
500mL hot water
S&P
Method
Spray a saucepan with frylight, put all ingredients except the broccoli in, cook until the onions are soft, add 500ml of veg stock made with the Oxo’s.
Bring to the boil then reduce to a simmer, cover & cook for 20 mins, remove cover, add broccoli, cook for 2 mins more. Season to taste.
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 carrot, finely chopped (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Leek, finely chopped (s) (sff)
1 Broccoli Head (s) (sff)
1Tbsp Tomato Puree
2 Veg. Oxo cubes
500mL hot water
S&P
Method
Spray a saucepan with frylight, put all ingredients except the broccoli in, cook until the onions are soft, add 500ml of veg stock made with the Oxo’s.
Bring to the boil then reduce to a simmer, cover & cook for 20 mins, remove cover, add broccoli, cook for 2 mins more. Season to taste.
Trish010167
New Member
Can you help me and tell me where baked egg custard recipe is please
SlimmingEve
Member
This has giving me lots of meals!! i have been struggling for ideas! Thanks 
Eve x
Eve x
