hells2012sw
Gold Member
I wonder if this would work with veggie mince at all?
Sent from my iPhone using MiniMins
Pete's Recipe Book
- Thread starter bilsat
- Start date
I wonder if this would work with veggie mince at all?
Sent from my iPhone using MiniMins
welshbear13
New Member
hi ur tagliatelle looks liek theres too much philadelhia u need is that right 200g cos thats alot of syns on extra easy???
bilsat
Really likes to cook
Hi Welshbear13.
Are you on about the Tuna & Taggiatelli recipe?
If so it should be 150g for 2 people to be a Hea per person.
(75g=1 Hea x 2= 150g)
It is a old recipe almost 2 years old, most of them have been updated as and when values are changed. Sorry about that.
Pete
Are you on about the Tuna & Taggiatelli recipe?
If so it should be 150g for 2 people to be a Hea per person.
(75g=1 Hea x 2= 150g)
It is a old recipe almost 2 years old, most of them have been updated as and when values are changed. Sorry about that.
Pete
bilsat
Really likes to cook
Pete’s Salmon Fishcakes (2013)
Serves 2
Ingredients
1 Tsp English mustard
1 Lemon, zest & juice (ss) (sff)
1 heaped Tbsp. of dried parsley
1 Tbsp. dill
1 Egg (ff)
2 Slices of 400g wholemeal bread (1 day old) for breadcrumbs (2Heb/2= 1heb per person)
2 Salmon Fillets (ff)
2 Floury Large potatoes (ff)
S & P
Method
In a large saucepan, cook the potatoes in salty water, when the water starts to boil, place a Chinese bamboo steamed on top, place the salmon fillets in it , skin side down, with some of the lemon juice drizzled over them, season well. Cook for 20 mins until the potatoes & salmon are cooked, remove the steamer & place the salmon in a large mixing bowl with the skin removed, drain the potatoes & mash, add to the mixing bowl, allow to cool, mix with the zest of the lemon, mustard, dill, ½ of the parsley & any remaining juice, shape into fishcakes.
In a small bowl, break the egg & beat well, in another place the breadcrumbs & the other ½ of the parsley, mix together.
Dip the salmon into the egg then into the breadcrumbs, cover well then place in a frying pan, cook until browned then turn over.
Serves 2
Ingredients
1 Tsp English mustard
1 Lemon, zest & juice (ss) (sff)
1 heaped Tbsp. of dried parsley
1 Tbsp. dill
1 Egg (ff)
2 Slices of 400g wholemeal bread (1 day old) for breadcrumbs (2Heb/2= 1heb per person)
2 Salmon Fillets (ff)
2 Floury Large potatoes (ff)
S & P
Method
In a large saucepan, cook the potatoes in salty water, when the water starts to boil, place a Chinese bamboo steamed on top, place the salmon fillets in it , skin side down, with some of the lemon juice drizzled over them, season well. Cook for 20 mins until the potatoes & salmon are cooked, remove the steamer & place the salmon in a large mixing bowl with the skin removed, drain the potatoes & mash, add to the mixing bowl, allow to cool, mix with the zest of the lemon, mustard, dill, ½ of the parsley & any remaining juice, shape into fishcakes.
In a small bowl, break the egg & beat well, in another place the breadcrumbs & the other ½ of the parsley, mix together.
Dip the salmon into the egg then into the breadcrumbs, cover well then place in a frying pan, cook until browned then turn over.
mummygraham
New Member
Hi...my first reply ever! Just joined today properly and excited if not a bit scared re using this! Love all your recipes...cant wait to experiment. Thank you.
mummygraham
mummygraham
mummygraham
New Member
Have your vanilla ice cream in freezer! Thank you!
mummygraham
mummygraham
bilsat
Really likes to cook
Pete’s Filo Mince Tarts (2013)
Makes 54
Ingredients
1 Egg, whipped (ff)
1Tbsp of mincemeat (1Tbsp= 2syn)
Sainsbury’s Filo Pastry (31.5 syns/54=0.5 syn per piece)
Paper cake cases
Sweetener
Method
Pre-heat the oven to 180C.
Lay each layer of filo in the landscape position, cut into 3 strips, then cut each strip into 3, cover with a damp cloth to prevent it drying out.
In a cake tray, line each with a cake case, egg wash two pieces of filo, lay each one in a cake case, laying the second layer at 90 degrees of the other.
Fill each one with 1Tbsp of mince.
Place in the oven for 10 mins, remove & while hot sprinkle with sweetener.
Makes 54
Ingredients
1 Egg, whipped (ff)
1Tbsp of mincemeat (1Tbsp= 2syn)
Sainsbury’s Filo Pastry (31.5 syns/54=0.5 syn per piece)
Paper cake cases
Sweetener
Method
Pre-heat the oven to 180C.
Lay each layer of filo in the landscape position, cut into 3 strips, then cut each strip into 3, cover with a damp cloth to prevent it drying out.
In a cake tray, line each with a cake case, egg wash two pieces of filo, lay each one in a cake case, laying the second layer at 90 degrees of the other.
Fill each one with 1Tbsp of mince.
Place in the oven for 10 mins, remove & while hot sprinkle with sweetener.
Fatty_no_more
Slimming for my children
Hey your salmon fish cakes do u think they would be ok frozen? X
bilsat
Really likes to cook
Yes you can freeze the fishcakes.
Here is my gnocchi recipe!
Pete’s Instant Mash Gnocchi
Serves 2
Ingredients for Gnocchi
125g Instant Mash (ff)
1 Egg, whisked (ff)
1tsp Garlic salt
1tsp oregano
1tbsp Schwartz Cajun powder
4tbsp chopped parsley
Method
Mix the Instant mash with the Cajun powder, herbs & garlic salt, make up as instructed on the packet, add 1 egg & mix well, cover & place in the fridge overnight, next day remove & roll into golf ball size balls. Set the oven to 200C, spray a tray with Fry Light, place the balls in it and cook until browned (20mins).
Ingredients for the sauce
½ tsp red chilli powder
1 Red Pepper (s) (sff)
1 Onion, finely chopped (s) (sff)
1 tbsp. sweetener
2 garlic, finely chopped (sff)
3 tbsp. chopped parsley
400ml Passata (s) (sff)
Mixed dry herbs
Over a naked flame burn the skin of the pepper, remove from the flame & peel, deseed & cut into small pieces. In a saucepan, sprayed with Fry Light, cook the onion, garlic, chilli flakes & pepper until soft, add the passata, sweetener, dried herbs, bring to the boil then reduce the heat to a simmer for 20 mins.
Plate up the Gnocchi with the sauce purred over and enjoy with a side salad.
Here is my gnocchi recipe!
Pete’s Instant Mash Gnocchi
Serves 2
Ingredients for Gnocchi
125g Instant Mash (ff)
1 Egg, whisked (ff)
1tsp Garlic salt
1tsp oregano
1tbsp Schwartz Cajun powder
4tbsp chopped parsley
Method
Mix the Instant mash with the Cajun powder, herbs & garlic salt, make up as instructed on the packet, add 1 egg & mix well, cover & place in the fridge overnight, next day remove & roll into golf ball size balls. Set the oven to 200C, spray a tray with Fry Light, place the balls in it and cook until browned (20mins).
Ingredients for the sauce
½ tsp red chilli powder
1 Red Pepper (s) (sff)
1 Onion, finely chopped (s) (sff)
1 tbsp. sweetener
2 garlic, finely chopped (sff)
3 tbsp. chopped parsley
400ml Passata (s) (sff)
Mixed dry herbs
Over a naked flame burn the skin of the pepper, remove from the flame & peel, deseed & cut into small pieces. In a saucepan, sprayed with Fry Light, cook the onion, garlic, chilli flakes & pepper until soft, add the passata, sweetener, dried herbs, bring to the boil then reduce the heat to a simmer for 20 mins.
Plate up the Gnocchi with the sauce purred over and enjoy with a side salad.
Samantha26
Silver Member
Subscribing...these recipes look fab!!
bilsat
Really likes to cook
Pete’s Chicken Wrap with Chives (2013)
Serves 2
Ingredients
2 Skinless Chicken breasts (s) (ff)
6 Extra Light laughing Cow wedges (1 Heb/2=0.5 Heb per person)
8 Slices of smoked bacon, fat removed (ff)
Small handful of chives cut into 5mm pieces
Method
In a bowl mix the cheese wedges with the chives & set aside.
Preheat the oven to 180C.
Place the chicken on a flat cutting board, carefully, with a sharp knife, cut the chicken breast, horizontally almost completely through, open out, & gently tap flat with your hand. Spread the cheese mix over the chicken, fold the chicken back to its original shape & wrap with the bacon slices, to completely cover the chicken.
Place in a small ovenproof none-stick tin, cook for 25-35 mins until golden brown & you can see the cheese starting to ooze out.
Serves 2
Ingredients
2 Skinless Chicken breasts (s) (ff)
6 Extra Light laughing Cow wedges (1 Heb/2=0.5 Heb per person)
8 Slices of smoked bacon, fat removed (ff)
Small handful of chives cut into 5mm pieces
Method
In a bowl mix the cheese wedges with the chives & set aside.
Preheat the oven to 180C.
Place the chicken on a flat cutting board, carefully, with a sharp knife, cut the chicken breast, horizontally almost completely through, open out, & gently tap flat with your hand. Spread the cheese mix over the chicken, fold the chicken back to its original shape & wrap with the bacon slices, to completely cover the chicken.
Place in a small ovenproof none-stick tin, cook for 25-35 mins until golden brown & you can see the cheese starting to ooze out.
bilsat
Really likes to cook
Pete’s Shepherd’s Pie (2013)
Serves 4
Ingredients
1 Carrot, finely grated (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Oxo vegetable stock cube
1 Tbsp. Dried rosemary
1 Tbsp. Worcester sauce
4 Large white potatoes, suitable for mash (ff)
400g Chopped Tomatoes (s) (sff)
400g very lean Lamb mince (<16% fat=8 syn/4=2 syns per person)
Small tub of Fat free Fromage Frais (ff)
S & P
* Optional extra
120g strong cheddar cheese (120/4=30g = 1Hea per person)
Method
Pre-heat the oven to 180C.
Peel the potatoes, cook for 20 mins until soft, mash with Fromage Frais instead of butter or milk. Whip to a smooth mix; keep warm until the meat is cooked.
Brown the lamb mince until all fat has been cooked out, add onions, carrot, celery, cook until the ingredients are soft.
Add the tomatoes, rosemary, Worcester sauce, S & P & stock cube, cook for 10 mins.
Prepare an oven-proof casserole dish, add the meat to just below the last 10mm, add the mash, *add cheese if you want to. Cook for 25-35 mins until the topping has browned & is hot, serve with baked beans or veg.
Serves 4
Ingredients
1 Carrot, finely grated (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Oxo vegetable stock cube
1 Tbsp. Dried rosemary
1 Tbsp. Worcester sauce
4 Large white potatoes, suitable for mash (ff)
400g Chopped Tomatoes (s) (sff)
400g very lean Lamb mince (<16% fat=8 syn/4=2 syns per person)
Small tub of Fat free Fromage Frais (ff)
S & P
* Optional extra
120g strong cheddar cheese (120/4=30g = 1Hea per person)
Method
Pre-heat the oven to 180C.
Peel the potatoes, cook for 20 mins until soft, mash with Fromage Frais instead of butter or milk. Whip to a smooth mix; keep warm until the meat is cooked.
Brown the lamb mince until all fat has been cooked out, add onions, carrot, celery, cook until the ingredients are soft.
Add the tomatoes, rosemary, Worcester sauce, S & P & stock cube, cook for 10 mins.
Prepare an oven-proof casserole dish, add the meat to just below the last 10mm, add the mash, *add cheese if you want to. Cook for 25-35 mins until the topping has browned & is hot, serve with baked beans or veg.
