Pete's Recipe Book
- Thread starter bilsat
- Start date
witchcymraeg
New Member
so many recipes so little time.
Thanks so much for them all.:talk017:
Thanks so much for them all.:talk017:
Fab recipes pete have marked loads to try. Made the sweet and sour last night was fantastic will never buy a ready made jar ever again. My husband who wud never usually eat diet food with me has marked loads of ur recipes to not only will these make my slimming world journey better but I will no longer have to cook seperates meals thank u
daniellejwx
Full Member
Well I've been through every page and saved all of the recipes I love so I'm well up to date 
fantastic recipes Pete you are an absolute God-send!
fantastic recipes Pete you are an absolute God-send!
bilsat
Really likes to cook
Pete’s Tomato, Leek & Carrot Soup (2014)
Serves 2
Ingredients
1 Carrot, finely grated (s) (sff)
1 Leek, sliced & finely chopped (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Tbsp. Worcester sauce
1 Tbsp. Chives
300mL Vegetable stock
500g Passata (s) (sff)
S & P
Method
Cook the onion & leek in a saucepan, sprayed with frylight, until soft. Add the carrot, stock & season,
Cook for 5 mins, add the passata, stir well bring to the boil then reduce the heat & simmer for 20 mins.
Either serve as a chunky soup or liquidise for a smooth soup.
Serves 2
Ingredients
1 Carrot, finely grated (s) (sff)
1 Leek, sliced & finely chopped (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Tbsp. Worcester sauce
1 Tbsp. Chives
300mL Vegetable stock
500g Passata (s) (sff)
S & P
Method
Cook the onion & leek in a saucepan, sprayed with frylight, until soft. Add the carrot, stock & season,
Cook for 5 mins, add the passata, stir well bring to the boil then reduce the heat & simmer for 20 mins.
Either serve as a chunky soup or liquidise for a smooth soup.
bilsat
Really likes to cook
Pete’s Colcannon (2014)
Serves 2
Ingredients
1 Small onion, finely chopped (s) (sff)
2 Large potatoes (ff)
2 Sachets of Butter Buds (1syn)
6 leaves of Savoy or Kale cabbage, chopped into fine strips (s) (sff)
100mL Semi skimmed milk (0.25 Hea)
S & P
Method
Boil the potatoes until cooked & soft enough to mash, mash up, add 1 butter bud, cover & keep warm.
In the meantime add the chopped onion into a saucepan filled with the milk, season well, bring to the boil, also boil some salted water then add the cabbage, boil for 5 mins only then drain.
Add the milk & cabbage to the mash, add the 2[SUP]nd[/SUP] butter bud, mix well. Check for the seasoning.
Serves 2
Ingredients
1 Small onion, finely chopped (s) (sff)
2 Large potatoes (ff)
2 Sachets of Butter Buds (1syn)
6 leaves of Savoy or Kale cabbage, chopped into fine strips (s) (sff)
100mL Semi skimmed milk (0.25 Hea)
S & P
Method
Boil the potatoes until cooked & soft enough to mash, mash up, add 1 butter bud, cover & keep warm.
In the meantime add the chopped onion into a saucepan filled with the milk, season well, bring to the boil, also boil some salted water then add the cabbage, boil for 5 mins only then drain.
Add the milk & cabbage to the mash, add the 2[SUP]nd[/SUP] butter bud, mix well. Check for the seasoning.
daniellejwx
Full Member
bilsat
Really likes to cook
Pete’s vegetable Soup (2014)
(Based on ingredients from winning the weekly raffle!)
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Green pepper, finely chopped (s) (sff)
1 Courgette, finely chopped (s) (sff)
1 Tbsp. dried oregano
2 garlic cloves, finely crushed (sff)
250g Vegetable stock
326g Tin of sweetcorn, drained (ff)
410g Mixed pulses in water, drained (ff)
500g passata (s) (sff)
S & P
Method
In a deep saucepan, sprayed with frylight, cook the onion for a few minutes until soft, add the garlic, cook for a few minutes, and add the pepper, courgette, sweetcorn, pulses & passata.
Bring to the boil, reduce the heat, add the oregano, and season well.
Serve in heated bowls.
(Based on ingredients from winning the weekly raffle!)
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Green pepper, finely chopped (s) (sff)
1 Courgette, finely chopped (s) (sff)
1 Tbsp. dried oregano
2 garlic cloves, finely crushed (sff)
250g Vegetable stock
326g Tin of sweetcorn, drained (ff)
410g Mixed pulses in water, drained (ff)
500g passata (s) (sff)
S & P
Method
In a deep saucepan, sprayed with frylight, cook the onion for a few minutes until soft, add the garlic, cook for a few minutes, and add the pepper, courgette, sweetcorn, pulses & passata.
Bring to the boil, reduce the heat, add the oregano, and season well.
Serve in heated bowls.
bilsat
Really likes to cook
Pete’s Chicken Stroganoff (2014)
Serves 2
Ingredients
½ tsp English mustard
1 Knorr chicken stockpot
1 Onion, finely chopped (s) (sff)
1 Tbsp. Red wine vinegar
1 Tbsp. Paprika
1 Tbsp. Turmeric
2 Garlic cloves (sff)
200mL Knorr veg. stock
200g Mushrooms, quartered (s) (sff)
250g Fromage Frais (ff)
460g Chicken thighs cut into chunks (s) (ff)
Method
Cook the chicken in a large frying pan, sprayed with frylight, until the meat is white.
Add the red wine, onion, garlic, cook until the onions are soft, add the chicken stockpot, and allow to melt, mix well.
Add mushrooms, paprika & veg. stock, season well, bring to the boil & cook until the liquid has been reduced by 75%.
Cook the rice as per instructions on the package, colour the rice with the turmeric if you want.
Remove the chicken from the direct heat, allow cooling for 1 minute, adding the fromage frais, 1 tbsp. at a time, mixing well before adding the next spoonful, add the mustard, returning to a LOW heat and gently keeping warm until the rice is ready. Plate up.
Serves 2
Ingredients
½ tsp English mustard
1 Knorr chicken stockpot
1 Onion, finely chopped (s) (sff)
1 Tbsp. Red wine vinegar
1 Tbsp. Paprika
1 Tbsp. Turmeric
2 Garlic cloves (sff)
200mL Knorr veg. stock
200g Mushrooms, quartered (s) (sff)
250g Fromage Frais (ff)
460g Chicken thighs cut into chunks (s) (ff)
Method
Cook the chicken in a large frying pan, sprayed with frylight, until the meat is white.
Add the red wine, onion, garlic, cook until the onions are soft, add the chicken stockpot, and allow to melt, mix well.
Add mushrooms, paprika & veg. stock, season well, bring to the boil & cook until the liquid has been reduced by 75%.
Cook the rice as per instructions on the package, colour the rice with the turmeric if you want.
Remove the chicken from the direct heat, allow cooling for 1 minute, adding the fromage frais, 1 tbsp. at a time, mixing well before adding the next spoonful, add the mustard, returning to a LOW heat and gently keeping warm until the rice is ready. Plate up.
xmisskx
Gold Member
This looks yummy! Do you think I could use natural yog instead of the ff?
Think I have all the ingredients apart from that but wondering if it would be ok to swap?x
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