tom the mackem
Member
Will have to try some of these 
Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Thank's to everyone who has commented about my recipes, I am glad to share my journey with you all.
Please remember to check for yourselves the syn values as it is only my interpretation of the plan!
(I have been known to make mistakes......)
Thanks to all who have read my posts & allowed me to achieve over 400,000 readings since January 2012....
Pete
Please remember to check for yourselves the syn values as it is only my interpretation of the plan!
(I have been known to make mistakes......)
Thanks to all who have read my posts & allowed me to achieve over 400,000 readings since January 2012....
Pete
bilsat
Really likes to cook
Pete’s Macaroni Cheese (2013)
Serves 2
Ingredients
½ tsp English mustard
60g Strong cheddar cheese (2Hea/2= 1Hea per person)
100g Macaroni pasta (ff)
395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
S&P
Method
Empty the contents of the macaroni cheese into a food processor & reduce the contents to a paste.
Boil a saucepan of water, when hot add the macaroni & cook for 10 mins, drain & set aside.
In a mixing bowl, mix all the ingredients together.
Pre-heat the oven to 180C & prepare an oven-proof pasta dish, empty the contents of the mixing bowl into the pasta dish & cook for 20 mins or until the topping has started to turn brown.
Serves 2
Ingredients
½ tsp English mustard
60g Strong cheddar cheese (2Hea/2= 1Hea per person)
100g Macaroni pasta (ff)
395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
S&P
Method
Empty the contents of the macaroni cheese into a food processor & reduce the contents to a paste.
Boil a saucepan of water, when hot add the macaroni & cook for 10 mins, drain & set aside.
In a mixing bowl, mix all the ingredients together.
Pre-heat the oven to 180C & prepare an oven-proof pasta dish, empty the contents of the mixing bowl into the pasta dish & cook for 20 mins or until the topping has started to turn brown.
Issywizzywoo
Gold Member
No thank you Pete, this is my go-to thread for recipes & it's amazing what you can do with food on a "diet", it's a big reason why I'm able to stick at it, so a BIG thanks to you
Btw your before & after pix are very inspiring,well done mate
autumnbabe
Gold Member
We all enjoy your recipes Pete. I haven't had a bad one yet. They are all fantastic.
Will try you mac cheese soon too. !
Will try you mac cheese soon too. !
Seanamall21
Full Member
Love this thread!! The OH is enjoying too!!,
Xx
Xx
mission thinpossible
Full Member
what page is the updated index on please?
DonnaMT66
Full Member
The macaroni cheese above really hit the spot! Had to go to a class this afternoon, knew I'd be starving so wanted something I could re-heat quickly and be suitable for my veggie daughter. Very satisfying, had it with a big mixed salad. Although I was full after polishing it off, could easily have eaten more because it tasted so nice! x
DonnaMT66
Full Member
p. 93, post 1390
bilsat
Really likes to cook
Pete’s Pork Schnitzel (2013)
(Based on a Hairy Bikers recipe)
Serves 2
Ingredients
½ Tsp Garlic salt
1 x 60g Wholemeal stale bread, ground into breadcrumbs (1Heb/2=1/2 Heb per person)
1 Tsp Paprika
1Tbsp Chopped sage
2 Pork steaks (ff)
Zest of a lemon (ss) (sff)
Quarter of a Lemon (ss) (sff) (optional)
Small tub of 0% fat Normandy Fromage Frais (ff)
S & P
Method
Preheat the oven to 200C.
Place the stale bread in a mini food processor along with the garlic salt, lemon zest, sage & paprika, grind to fine breadcrumbs. Tip on to a flat plate.
Place 1 pork steak on a sheet of Clingfilm, fold over to cover the pork then using a rolling pin or meat mallet reduce the pork thickness to 1cm, pull back the Clingfilm & using a pallet knife, coat the pork with fromage frais, then place coated side down in the breadcrumbs. Turnover & repeat. When both pieces are coated place on a flat tray & cook for 25-30 minutes, turning over once until the pork is cooked & the coating has gone golden & crisp.
Serve with vegetables of your choice & a quarter of a lemon to drizzle over.
(Based on a Hairy Bikers recipe)
Serves 2
Ingredients
½ Tsp Garlic salt
1 x 60g Wholemeal stale bread, ground into breadcrumbs (1Heb/2=1/2 Heb per person)
1 Tsp Paprika
1Tbsp Chopped sage
2 Pork steaks (ff)
Zest of a lemon (ss) (sff)
Quarter of a Lemon (ss) (sff) (optional)
Small tub of 0% fat Normandy Fromage Frais (ff)
S & P
Method
Preheat the oven to 200C.
Place the stale bread in a mini food processor along with the garlic salt, lemon zest, sage & paprika, grind to fine breadcrumbs. Tip on to a flat plate.
Place 1 pork steak on a sheet of Clingfilm, fold over to cover the pork then using a rolling pin or meat mallet reduce the pork thickness to 1cm, pull back the Clingfilm & using a pallet knife, coat the pork with fromage frais, then place coated side down in the breadcrumbs. Turnover & repeat. When both pieces are coated place on a flat tray & cook for 25-30 minutes, turning over once until the pork is cooked & the coating has gone golden & crisp.
Serve with vegetables of your choice & a quarter of a lemon to drizzle over.
mission thinpossible
Full Member
thanks donna I found it, i'd read through pages and pages
can I just ask are all these recipes syn free please?
can I just ask are all these recipes syn free please?
bilsat
Really likes to cook
Pete’s Spicy Pork & Rice (2013)
(Based on a Hairy Bikers recipe)
Serves 2
Ingredients
1 Onion, finely sliced (s) (sff)
1 Red pepper, de-seeded & sliced into 1cm slices (s) (sff)
1Tsp Cumin
1Tsp Coriander
1Tsp Chilli powder
2 Pork steaks, cut into 5cm strips (ff)
2 Garlic cloves
8 Sainsbury’s Chorizo sausage slices(1/2 syn per slice)
100g Green beans (s) (sff)
100g White long grain rice (ff)
500mL Chicken stock
S & P
Method
Brown the pork in a frying pan sprayed with frylight, set aside on a plate.
Fry the onion, peppers & garlic until soft, add the Chorizo, cook for 5 mins, add the pork, rice, spices & chicken stock, bring to the boil then reduce to a simmer, cook for 20 mins, add the peas, season with S & P, continue cooking until the stock has been absorbed.
(Based on a Hairy Bikers recipe)
Serves 2
Ingredients
1 Onion, finely sliced (s) (sff)
1 Red pepper, de-seeded & sliced into 1cm slices (s) (sff)
1Tsp Cumin
1Tsp Coriander
1Tsp Chilli powder
2 Pork steaks, cut into 5cm strips (ff)
2 Garlic cloves
8 Sainsbury’s Chorizo sausage slices(1/2 syn per slice)
100g Green beans (s) (sff)
100g White long grain rice (ff)
500mL Chicken stock
S & P
Method
Brown the pork in a frying pan sprayed with frylight, set aside on a plate.
Fry the onion, peppers & garlic until soft, add the Chorizo, cook for 5 mins, add the pork, rice, spices & chicken stock, bring to the boil then reduce to a simmer, cook for 20 mins, add the peas, season with S & P, continue cooking until the stock has been absorbed.
bilsat
Really likes to cook
Pete’s Chicken Cordon Bleu (2013)
(Based on a Hairy Bikers recipe)
Serves 2
Ingredients
2 Skinless Chicken breasts (sff)
2 Slices of thick cut lean ham (ff)
2x 30g Slices of Emmental cheese (2 Hea/2= 1Hea per person)
S & P
Method
Pre-heat the oven to 200C.
Lay out a chicken breast & using a sharp knife, open up the chicken by cutting horizontally almost completely through, then open out. Place a piece of Clingfilm on the work surface, place the open chicken on it & cover over, using a rolling pin or meat tenderizer gently beat the chicken to reduce it to about 1cm thick, remove and lay one piece of ham over the open chicken, cut one slice of the cheese into two, lay it across half of the ham, fold the ham over the cheese, covering it completely, then fold the chicken over both of them, sandwich style. Season well.
Heat up a frying pan, sprayed with frylight, cook the chicken on both sides for about 4 mins.
Transfer the chicken to an oven-proof shallow tray & continue to cook for a further 6 mins on both sides until the chicken is fully cooked, check that no pink areas remain, if so cook a little longer.
*(Get your ham from the delicatessan section, ask them to cut it double the thickness than the usually thickness)
*(You must use the Emmental cheese to get the right melt & taste)
(Based on a Hairy Bikers recipe)
Serves 2
Ingredients
2 Skinless Chicken breasts (sff)
2 Slices of thick cut lean ham (ff)
2x 30g Slices of Emmental cheese (2 Hea/2= 1Hea per person)
S & P
Method
Pre-heat the oven to 200C.
Lay out a chicken breast & using a sharp knife, open up the chicken by cutting horizontally almost completely through, then open out. Place a piece of Clingfilm on the work surface, place the open chicken on it & cover over, using a rolling pin or meat tenderizer gently beat the chicken to reduce it to about 1cm thick, remove and lay one piece of ham over the open chicken, cut one slice of the cheese into two, lay it across half of the ham, fold the ham over the cheese, covering it completely, then fold the chicken over both of them, sandwich style. Season well.
Heat up a frying pan, sprayed with frylight, cook the chicken on both sides for about 4 mins.
Transfer the chicken to an oven-proof shallow tray & continue to cook for a further 6 mins on both sides until the chicken is fully cooked, check that no pink areas remain, if so cook a little longer.
*(Get your ham from the delicatessan section, ask them to cut it double the thickness than the usually thickness)
*(You must use the Emmental cheese to get the right melt & taste)
bilsat
Really likes to cook
Hi Donna.
I must confess, I don't make the red cabbage! My wife does so I have pinched her recipe.......
It has high syns but makes about 10 portions .
1 Medium/large red cabbage
1 tbsp caraway seeds
1 tbsp cornflower (3.5 syn)
3 cloves
3 tbsp soft brown sugar (9syn)
4 tbsp vinegar
50g butter (14 syn)
300ml water
large cooking apple (1.5 syn)
S & P
Wash & cut the cabbage into fine shreds.
melt the butter in a deep saucepan, add cabbage & fry briskly, stir in the sugar, caraway seeds & cloves, reduce the heat.
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 to a simmer, cover & cook for at least 1 hr, stirring from time to time.
28syns/10portions= 2.8 syns for 2 people!
Makes us about 10 portion for 2 people.
I must confess, I don't make the red cabbage! My wife does so I have pinched her recipe.......
It has high syns but makes about 10 portions .
1 Medium/large red cabbage
1 tbsp caraway seeds
1 tbsp cornflower (3.5 syn)
3 cloves
3 tbsp soft brown sugar (9syn)
4 tbsp vinegar
50g butter (14 syn)
300ml water
large cooking apple (1.5 syn)
S & P
Wash & cut the cabbage into fine shreds.
melt the butter in a deep saucepan, add cabbage & fry briskly, stir in the sugar, caraway seeds & cloves, reduce the heat.
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 to a simmer, cover & cook for at least 1 hr, stirring from time to time.
28syns/10portions= 2.8 syns for 2 people!
Makes us about 10 portion for 2 people.
