Pete's Recipe Book
- Thread starter bilsat
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bilsat
Really likes to cook
Pete’s Turkish Delights (2013)
Makes around 20
Ingredients
1 packet of Dr Oetker gelatine
1Tbsp Sweetener
1 Tbsp. Rose water
150mL Robinson’s Strawberry & Apple Sugar free Squash
150mL Hot water
155g Bag of Cadbury’s Giant buttons (0.75 syn each)
Silicone cupcake mounds
Method
In a saucepan of boiling water, add the sweetener, mix until the sweetener has dissolved, add the squash, bring back to the boil, remove from the heat, then mix the contents of 1 Sachet of gelatine, stir until it’s all dissolved, add the rose water then pour into the silicone cupcake moulds, place in a fridge for 30 mins then place the chocolate button on each cupcake, return to the fridge, best left for 24 hrs to fully set but can be removed & eaten whenever!
Makes around 20
Ingredients
1 packet of Dr Oetker gelatine
1Tbsp Sweetener
1 Tbsp. Rose water
150mL Robinson’s Strawberry & Apple Sugar free Squash
150mL Hot water
155g Bag of Cadbury’s Giant buttons (0.75 syn each)
Silicone cupcake mounds
Method
In a saucepan of boiling water, add the sweetener, mix until the sweetener has dissolved, add the squash, bring back to the boil, remove from the heat, then mix the contents of 1 Sachet of gelatine, stir until it’s all dissolved, add the rose water then pour into the silicone cupcake moulds, place in a fridge for 30 mins then place the chocolate button on each cupcake, return to the fridge, best left for 24 hrs to fully set but can be removed & eaten whenever!
SallyPoole
Member
Will definately be trying this, Turkish Delight is one of my favourites! Thankyou!
bilsat
Really likes to cook
Pete’s Kofta Curry (2013)
Serves 2
Ingredients for Kofta’s
1 Egg (ff)
1 Green Chilli, deseeded & finely chopped (s) (sff)
1 Tsp Garam Masala
3 Shallots (s) (sff)
250g Extra lean beef mince (ff)
S & P
Ingredients for sauce
1 Onion, finely chopped (s) (sff)
1 Garlic clove, crushed (sff)
1 Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Madras curry powder
1 Tbsp. Sweetener
15cm Cube of ginger
500g Passata (s) (sff)
Method
In a mini chopper, chop up the shallots, chilli & garam masala, add mix to a glass bowl with the beef mince, egg & season well, mix together, cover & leave in the fridge for 1 hr. to marinate.
Remove and scoop a small quantity of the mix & shape into meatballs, cook in a frying pan, sprayed with frylight, until cooked & browned, set aside.
Clean the frying pan out, spray with frylight & cook the onions, garlic & ginger until soft, add all the spices, mix well, add the passata & sweetener bring to the boil, then reduce the heat to a simmer, add the Kofta meatballs & cover, cook for 30 mins.
Serves 2
Ingredients for Kofta’s
1 Egg (ff)
1 Green Chilli, deseeded & finely chopped (s) (sff)
1 Tsp Garam Masala
3 Shallots (s) (sff)
250g Extra lean beef mince (ff)
S & P
Ingredients for sauce
1 Onion, finely chopped (s) (sff)
1 Garlic clove, crushed (sff)
1 Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Madras curry powder
1 Tbsp. Sweetener
15cm Cube of ginger
500g Passata (s) (sff)
Method
In a mini chopper, chop up the shallots, chilli & garam masala, add mix to a glass bowl with the beef mince, egg & season well, mix together, cover & leave in the fridge for 1 hr. to marinate.
Remove and scoop a small quantity of the mix & shape into meatballs, cook in a frying pan, sprayed with frylight, until cooked & browned, set aside.
Clean the frying pan out, spray with frylight & cook the onions, garlic & ginger until soft, add all the spices, mix well, add the passata & sweetener bring to the boil, then reduce the heat to a simmer, add the Kofta meatballs & cover, cook for 30 mins.
Baby-belle
Gold Member
Hi Pete what would you do with a pumpkin I want some ideas other than soup and thought you would be the best person to ask 
bilsat
Really likes to cook
Pete’s Bubble & Squeak (2013)
Serves 2
Ingredients
2 large potatoes, boiled then mashed (ff)
2 Medium Leeks, chopped finely (s) (sff)
2 Rashers of bacon, fat removed (ff)
3 Eggs, 2 of them fried (ff)
400g baked beans (ff)
* Optional
100g Mushrooms (s) (sff)
100g Tomatoes (s) (sff)
Method
Boil potatoes for 10 mins then add the leeks, cook for a further 5 mins then drain.
In a potato masher, mash the potatoes, then add the leek, 1 egg & season well. Allow to cool, then shape into burgers, place in a fridge for 30 mins to stiffen up, heat a frying pan sprayed with frylight, and cook the burgers on both sides until cooked & browned.
Cook the bacon, beans & eggs, also the mushrooms & tomatoes if wanted,
Serves 2
Ingredients
2 large potatoes, boiled then mashed (ff)
2 Medium Leeks, chopped finely (s) (sff)
2 Rashers of bacon, fat removed (ff)
3 Eggs, 2 of them fried (ff)
400g baked beans (ff)
* Optional
100g Mushrooms (s) (sff)
100g Tomatoes (s) (sff)
Method
Boil potatoes for 10 mins then add the leeks, cook for a further 5 mins then drain.
In a potato masher, mash the potatoes, then add the leek, 1 egg & season well. Allow to cool, then shape into burgers, place in a fridge for 30 mins to stiffen up, heat a frying pan sprayed with frylight, and cook the burgers on both sides until cooked & browned.
Cook the bacon, beans & eggs, also the mushrooms & tomatoes if wanted,
bilsat
Really likes to cook
Pete’s Easy Chicken Chow Mein (2013)
Serves 2
Ingredients
1Carrot, peeled & cut into fine strips (s) (sff)
1 packet Sainsbury’s chow mein stir-fry sauce (6syn/2=3 syn per person)
Spring onions cut into fine strips (s) (sff)
75g Mangetout peas cut lengthways (s) (sff)
150g Sharwood’s dried medium egg noodles (ff)
200g Bean sprouts (s) (sff)
225g Chicken thighs cut into fine strips (s) (ff)
Method
Cut all the veg & chicken into strips, heat a wok, sprayed with frylight, on a high heat, add the chicken & cook for 5 mins tossing until all the chicken has changed to a white colour, add the veg & noodles, cook for 3 mins then add the sauce & cook for 5 -7 mins, tossing until everything is coated & cooked.
Serves 2
Ingredients
1Carrot, peeled & cut into fine strips (s) (sff)
1 packet Sainsbury’s chow mein stir-fry sauce (6syn/2=3 syn per person)
Spring onions cut into fine strips (s) (sff)
75g Mangetout peas cut lengthways (s) (sff)
150g Sharwood’s dried medium egg noodles (ff)
200g Bean sprouts (s) (sff)
225g Chicken thighs cut into fine strips (s) (ff)
Method
Cut all the veg & chicken into strips, heat a wok, sprayed with frylight, on a high heat, add the chicken & cook for 5 mins tossing until all the chicken has changed to a white colour, add the veg & noodles, cook for 3 mins then add the sauce & cook for 5 -7 mins, tossing until everything is coated & cooked.
mission thinpossible
Full Member
sorry to be a pin anyone any idea on page number for Turkish delight plleeaase x
Janeasetler
This is my year!
Thank you
I've been having a terrible time trying to get focused, your recipe pages have inspired me to get back on the wagon
thank you Pete
xxxxx
I've been having a terrible time trying to get focused, your recipe pages have inspired me to get back on the wagon
thank you Pete
xxxxx
julianna
a closet skinny
bilsat
Really likes to cook
Pete’s Spicy Pumpkin Soup (2013)
Serves 4
Ingredients
½ Chilli, deseeded & finely chopped (s) (sff)
1 Cinnamon stick
1 Carrot, finely grated (s) (sff)
1 Ltr Vegetable stock
6 Shallots, finely chopped (s) (sff)
850g Pumpkin (s) (sff)
Grated nutmeg
S & P
Method
Cut the pumpkin into quarters, remove the seeds & “string” then into 3cm strips, cut the outer skin off then cut into 3cm cubes, set aside.
In a deep saucepan, sprayed with frylight, cook the shallots until soft, add the ½ chilli & cinnamon stick, allow to simmer for 5 mins, add the pumpkin, stock & nutmeg, season well, cook for 20 mins until the pumpkin is soft.
Remove from the heat & using a hand blender, reduce to a smooth consistency, add the carrot & reduce to a simmer, cook for 20 mins more.
Increase or reduce the amount of chilli to suit your tastebuds!
If it’s too spicy add 1tbsp sweetener!
Serves 4
Ingredients
½ Chilli, deseeded & finely chopped (s) (sff)
1 Cinnamon stick
1 Carrot, finely grated (s) (sff)
1 Ltr Vegetable stock
6 Shallots, finely chopped (s) (sff)
850g Pumpkin (s) (sff)
Grated nutmeg
S & P
Method
Cut the pumpkin into quarters, remove the seeds & “string” then into 3cm strips, cut the outer skin off then cut into 3cm cubes, set aside.
In a deep saucepan, sprayed with frylight, cook the shallots until soft, add the ½ chilli & cinnamon stick, allow to simmer for 5 mins, add the pumpkin, stock & nutmeg, season well, cook for 20 mins until the pumpkin is soft.
Remove from the heat & using a hand blender, reduce to a smooth consistency, add the carrot & reduce to a simmer, cook for 20 mins more.
Increase or reduce the amount of chilli to suit your tastebuds!
If it’s too spicy add 1tbsp sweetener!
bilsat
Really likes to cook
Pete’s baked fish with Chorizo crust (2013)
(based on “The Hairy Dieters eat for life book”)
Serves 2
Ingredients
1 Garlic clove (s) (sff)
1 Lime zest (s) (sff)
½ Lime juice (s) (sff)
1Tbsp dried parsley
2 Fish fillets (ff)
2 Slices of 1day old 400g wholemeal bread, crusts removed (1Heb/2= ½ Heb each)
8 Sainsbury’s spicy & succulent chorizo slices, cut into strips (4 syns/2=2 syns each)
30g Parmesan cheese (1 Hea/2=½ Hea per person)
S & P
Method
Pre-heat the oven to 180C.
Cut the Chorizo sausage into narrow strips, cook in a pan sprayed with frylight, until the oils start to come out, add the bread, broken up into small pieces, cook until the bread has absorbed the oils & flavours, remove & allow to cool.
Place the fish on a flat dish, add the lime juice, cover & chill while you prepare the bread.
When cool, in a mini food processor, blend the bread & Chorizo with the lime zest, parsley, parmesan cheese, salt & pepper until you have a breadcrumb mix.
Place the fish in a metal shallow pan, sprayed with frylight, cover with the bread mix & cook in the oven for 15-20 mins until the fish is cooked & the coating has browned.
Serve with SW wedges & mushy peas.
(based on “The Hairy Dieters eat for life book”)
Serves 2
Ingredients
1 Garlic clove (s) (sff)
1 Lime zest (s) (sff)
½ Lime juice (s) (sff)
1Tbsp dried parsley
2 Fish fillets (ff)
2 Slices of 1day old 400g wholemeal bread, crusts removed (1Heb/2= ½ Heb each)
8 Sainsbury’s spicy & succulent chorizo slices, cut into strips (4 syns/2=2 syns each)
30g Parmesan cheese (1 Hea/2=½ Hea per person)
S & P
Method
Pre-heat the oven to 180C.
Cut the Chorizo sausage into narrow strips, cook in a pan sprayed with frylight, until the oils start to come out, add the bread, broken up into small pieces, cook until the bread has absorbed the oils & flavours, remove & allow to cool.
Place the fish on a flat dish, add the lime juice, cover & chill while you prepare the bread.
When cool, in a mini food processor, blend the bread & Chorizo with the lime zest, parsley, parmesan cheese, salt & pepper until you have a breadcrumb mix.
Place the fish in a metal shallow pan, sprayed with frylight, cover with the bread mix & cook in the oven for 15-20 mins until the fish is cooked & the coating has browned.
Serve with SW wedges & mushy peas.
jayarrr
Full Member
Hi Bilsat,
Having a wee trouble collecting the ingredients for the turkish delight.
I couldn't find 1 packet of Dr Oetker gelatine, but have managed to get Asda leaf gelatine (12 sheets) 4 leaves sets 1 pint of liquid. Will this do instead, and should I use 4 leaves?
Can I use a couple of Sweeteners rathar than granular sweetener?
Can't find 150mL Robinson’s Strawberry & Apple flavour Sugar free Squash. Can I use another flavour instead? Which one would be recommended?
sorry to be a pain, but I'm rather hopeless trying to adapt recipes where I don't have all the ingredients. Any help would be greatly appreciated.
Having a wee trouble collecting the ingredients for the turkish delight.
I couldn't find 1 packet of Dr Oetker gelatine, but have managed to get Asda leaf gelatine (12 sheets) 4 leaves sets 1 pint of liquid. Will this do instead, and should I use 4 leaves?
Can I use a couple of Sweeteners rathar than granular sweetener?
Can't find 150mL Robinson’s Strawberry & Apple flavour Sugar free Squash. Can I use another flavour instead? Which one would be recommended?
sorry to be a pain, but I'm rather hopeless trying to adapt recipes where I don't have all the ingredients. Any help would be greatly appreciated.
bilsat
Really likes to cook
Hi Jayarr.
Use the amount of gelatine sheets that it states on the package, also use the sweetener, you could break it up before use if you want to.
I get my Robinson's from Sainsbury's but Tesco also sell it. If you use another flavour or make then it will just give a slightly different taste, just try it with what you have, you may find it gives a better taste,I always use whatever I have in the house!
Pete
Use the amount of gelatine sheets that it states on the package, also use the sweetener, you could break it up before use if you want to.
I get my Robinson's from Sainsbury's but Tesco also sell it. If you use another flavour or make then it will just give a slightly different taste, just try it with what you have, you may find it gives a better taste,I always use whatever I have in the house!
Pete
jayarrr
Full Member
Thanks Pete for taking the time to reply. I shall give this a whirl. Hopefully they will taste as good as yours look!!
