Pete's Recipe Book

[Bev1963]

Looks fab

 

[kayla6002]

Pete’s Cottage Pie (2013)

Serves 4

Ingredients

1 Onion (s) (sff)
1 Carrot (s) (sff)
1 Celery Stick (s) (sff)
1 Knorr Dark beef Stockpot
1 Tbsp. dried parsley
1 Tbsp. Tomato Puree (s) (sff)
2 Garlic cloves (sff)
3 Large Potatoes (ff)
250g Extra lean Beef Mince (ff)
400g Chopped Tomatoes (s) (sff)
500g Passata (s) (sff)
S & P

Method

Cook the mince in a frying pan until it’s browned, add the stockpot & allow to melt, mix well.
Add the onion, garlic, carrot & celery, all chopped finely, cook until soft, add the tomatoes & passata, sprinkle with the parsley, bring to the boil then turn down to a simmer, add the tomato puree, mix well & cover.
Simmer for 20 mins, remove lid & season.
Pre-heat the oven to 180C.
In the meantime peel the potatoes, boil for 20 mins then mash to a smooth consistency.
Place the meat in an ovenproof dish, cover with a layer of mash & cook in a hot oven for 10 mins to brown the top. (You can add cheese as a topping if you like)

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I'm just making this for tea tonight looks lovely


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[autumnbabe]

That looks lovely. Let us know how it tastes

 

[kayla6002]

Just to say your cottage pie was lovely best one I have had on the sw plan so far thank you for sharing


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[bilsat]

Last recipe for the year! A bit late but very tasty.....Happy New Year.
Pete

Pete’s SW Christmas Mulled Wine (2013)

Serves 4

Ingredients

1 Orange, cut into slices (s) (sff)
2 Sachets of Schwartz mulled wine spice
2Tbsp sweetener
400ml Robinsons Mixed Fruit juice
1Ltr Hot water

Method

Boil the water, mix with the Robinson’s juice, add the spices, 2 slices of orange & sweetener, bring back almost to the boil then simmer just under boiling for at least 10 mins. Serve while warm; keep the remainder in a vacuum flask.

 

[monkeytheory]

Oh had the mulled wine at the taster 2 weeks ago it's delish, thanks for the recipe

 

[bilsat]

Pete’s Crunchy Cobs (2014)

Serves 2

Ingredients

2 60g Crunchy Cobs (7.5 syns) or 60g Wholemeal Cob (1Hea)
2 Rashers of smoked bacon, finely chopped (ff)
2 Eggs, whipped (ff)
60g Emmental Cheese, grated (2Hea/2= 1Hea)
S & P

Method

Cut the top off the cob, and then hollow out until all that’s left is a thin walled shell.
Pre-heat the oven to 180C.
Spray the inside of the cob with frylight & cook for 10 mins. Remove & allow to cool for a minute or two.
In the meantime cook in a frying pan, the bacon until cooked, break 1 egg into the pan & whisk until the egg start to set, add the other egg & repeat, mix well with the bacon, season well, remove from the heat.
Share the bacon & egg mix between the cobs, press well into the cob, then share the cheese between the cobs, return to the oven for another 10 mins, remove & eat while hot.

 

[bilsat]

Pete’s Spicy Beef & Rice (2014)

Serves 2

Ingredients

1 Onion, sliced (s) (sff)
1 Red Pepper deseeded & sliced (s) (sff)
1 Yellow Pepper deseeded & sliced (s) (sff)
1Tsp Cumin
1Tsp Coriander
1Tbsp Hot Paprika
2 Tomatoes, cubed (s) (sff)
2 Garlic cloves (sff)
8 Slices of Chorizo sausage (4 syns/2=2 syns per person)
100g Frozen peas (ff)
100g Long grain rice (ff)
200g Mushrooms, quartered (s) (sff)
250g Beef, sliced very thin (ff)
400g Beef Stock

Method

In a frying pan sprayed with frylight, cook the onions until soft, add peppers, garlic, chorizo, spices & beef, cook until the beef has browned.
Add the mushrooms, rice, tomatoes & stock, cover & bring to the boil then reduce the heat & simmer until the liquid has almost completely gone, stir from time to time to prevent it sticking, add the peas just before the liquid has gone, (about 5 mins before serving)

 

[Vixy2410]

Pete’s Chickpea Dahl (2013)

Serves 2

Ingredients

½ tsp Coriander
½ tsp Cumin
½ tsp Turmeric
1 Medium Onion (s) (sff)
1 lemon, zest & juice (ss) (sff)
1 Small cup of frozen peas (ss) ff)
1 tsp Madras curry powder
1 Tbsp. mustard seeds
5cm cube of ginger
6 medium sized tomatoes (s) (sff)
6 Cardamom seeds
100g White rice (ff)
100g Red lentils (s) (ff)
300mL Boiling water
400g Chickpea (s) (ff)
S & P
* Optional
Small Quantity of parsley

Method

In a food processor, reduce the onion, tomato & ginger to a puree, set aside.
Heat a frying pan, add the cardamom seeds & mustard seeds, heat until they “pop”, add the puree, cook for 5 mins then add the spices, lemon zest & juice, cook for 5 mins then add the lentils & the chickpeas with it’s liquid, add the water & bring to the boil then reduce to a simmer for 30 mins, if the water has all been absorbed then add extra. Season well. Leave covered for 5 mins before serving.
Cook the rice so that it’s ready at the same time as the Dahl.
Plate up & decorate with parsley.

View attachment 115665

Hi Pete,

Your recipes are amazing so thank you for your contribution. Just a quick question, I'm allergic to tomatoes. Do you know of any alternative for the chickpea Dahl? Or will it matter too much for the taste/consistency if I left them out and upped my powder quantities?

Thank you
Viki

 

[pflorida]

Pete’s Crunchy Cobs (2014)

Serves 2

Ingredients

2 60g Crunchy Cobs (7.5 syns) or 60g Wholemeal Cob (1Hea)
2 Rashers of smoked bacon, finely chopped (ff)
2 Eggs, whipped (ff)
60g Emmental Cheese, grated (2Hea/2= 1Hea)
S & P

Method

Cut the top off the cob, and then hollow out until all that’s left is a thin walled shell.
Pre-heat the oven to 180C.
Spray the inside of the cob with frylight & cook for 10 mins. Remove & allow to cool for a minute or two.
In the meantime cook in a frying pan, the bacon until cooked, break 1 egg into the pan & whisk until the egg start to set, add the other egg & repeat, mix well with the bacon, season well, remove from the heat.
Share the bacon & egg mix between the cobs, press well into the cob, then share the cheese between the cobs, return to the oven for another 10 mins, remove & eat while hot.

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Mmmmm these look amazing!!!

does anyone know if I can use tomato purée instead of passata for the smash pizza??

 

[bilsat]

You could open a tin of chopped tomatoes, cook on a high heat to boil the water out, when thick enough, use that! never tried using puree.

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[Vixy2410]

Hi Pete,

Thanks for all your recipes. Lots of inspiration! Just a quick question, your chickpea Dahl, can I leave out the tomatoes? I'm allergic.

Thanks
Viki

 

[bilsat]

Yes! just leave out or add anything you want, you may need to add some stock to keep the liquid content the same.

 

[TtMummy]

Hi Pete, happy new year to you both just wondered, I'm thinking of trying to figure a syn free gravy out and just wondered if you'd already done it for me?!!! Love all your recipes, especially peanut butter curry, beef curry and yuk sung. Yum! X

 

[bilsat]

I always use Knorr "stockpots" as a base for gravy

 

[Vixy2410]

Hi Pete,

Just want to say your chickpea dahl was lovely. I missed out the tomatoes and added a teaspoon of cornflour and a little extra of each of the spices and it was perfect!

Thanks again
Viki

 

[dizzyizzy]

Just wanted to say thank you so much for sharing your recipes, can't wait to try loads of them
I am so inspired by the variety and appreciate the work and time you put into sharing. It's very inspiring! This newbie really appreciates it.

 

[bilsat]

Your all welcome!
We are all following the same journey, that's why I put my recipes on here & facebook!
Enjoy.
Pete

 

[Kerry:)]

Hi pete ur recipes look lovely im going to try ur kebab over the weekend . Do u happen to have an garlic sauce recipe to go with it

 

[nicnocnac]

Have started doing SW again this year (on my own) and just wanted to say thanks for your recipes, the yuk sung is a firm favourite!