Pete's Recipe Book
- Thread starter bilsat
- Start date
Fatty_no_more
Slimming for my children
Thank u will keep looking x
bilsat
Really likes to cook
Pete’s Yuk Sung
Serves 2
Ingredients
120g Brown Rice (ff)
1 vegetable stock pot
250g Tesco Healthy Living Pork Mince Free on Ee (ff)
100g Mushrooms, finely chopped (s) (sff)
1 red pepper, finely chopped (s) (sff)
1 tbsp ginger
1 tbsp. garlic (sff)
2 spring onions, finely chopped (s) (sff)
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (2 syn /2= 1syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn /2=0.5 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce (s) (sff)
Method
Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.
Tip rice into a sieve and return to the saucepan, leave on the ring for a few minutes with a lid on to allow it to steam. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic , spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce & sesame oil. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
Serves 2
Ingredients
120g Brown Rice (ff)
1 vegetable stock pot
250g Tesco Healthy Living Pork Mince Free on Ee (ff)
100g Mushrooms, finely chopped (s) (sff)
1 red pepper, finely chopped (s) (sff)
1 tbsp ginger
1 tbsp. garlic (sff)
2 spring onions, finely chopped (s) (sff)
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (2 syn /2= 1syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn /2=0.5 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce (s) (sff)
Method
Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.
Tip rice into a sieve and return to the saucepan, leave on the ring for a few minutes with a lid on to allow it to steam. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic , spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce & sesame oil. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
bilsat
Really likes to cook
Pete’s Smoky Chicken (2014)
Serves 4
Ingredients
1 Red onion, finely chopped (s) (sff)
1 Pepper, thinly sliced (s) (sff)
1 Garlic, crushed (sff)
1 Tbsp. Smoked paprika
1 Tbsp. Tomato puree (s) (sff)
1 Tbsp. Worcester sauce
8 Chorizo slices (4 syns/4= 1 syn per person)
200g Chicken stock
400g Mixed pulses (ff)
400g Chopped tomatoes (s) (sff)
460g Chicken thighs, cut into chunks (s) (ff)
S & P
Method
Pre-heat the oven to a “Eco” setting (90C).
In a cast casserole dish, sprayed with frylight, cook the cut up chicken thighs until all white, remove & set aside.
Cook the onion, peppers, garlic, chorizo, cook until soft.
Add the pulses, tomato, Worcester sauce, paprika, stock & tomato puree, mix well & return the chicken to the dish, cover & bring to the boil, cook for a few minutes then transfer to the oven, cook for several hours.
Serves 4
Ingredients
1 Red onion, finely chopped (s) (sff)
1 Pepper, thinly sliced (s) (sff)
1 Garlic, crushed (sff)
1 Tbsp. Smoked paprika
1 Tbsp. Tomato puree (s) (sff)
1 Tbsp. Worcester sauce
8 Chorizo slices (4 syns/4= 1 syn per person)
200g Chicken stock
400g Mixed pulses (ff)
400g Chopped tomatoes (s) (sff)
460g Chicken thighs, cut into chunks (s) (ff)
S & P
Method
Pre-heat the oven to a “Eco” setting (90C).
In a cast casserole dish, sprayed with frylight, cook the cut up chicken thighs until all white, remove & set aside.
Cook the onion, peppers, garlic, chorizo, cook until soft.
Add the pulses, tomato, Worcester sauce, paprika, stock & tomato puree, mix well & return the chicken to the dish, cover & bring to the boil, cook for a few minutes then transfer to the oven, cook for several hours.
bilsat
Really likes to cook
Latest version of the Baked bean curry loaf......
Pete’s Baked Bean Curry Loaf -2(2014)
Serves 4
Ingredients
1 Knorr Curry Flavour pot (2syns/4=0.5 syn per person)
1 Onion, finely chopped (s) (sff)
2 Eggs (ff)
120g packet of Sainsbury’s Indian style curry savoury rice (ff)
400g Baked beans (ff)
Shallow tray
S & P
Method
Cook the rice as per the packet instructions, when cooked drain in a sieve, set aside & allow to cool.
Preheat the oven to 180C.
In a frying pan, sprayed with frylight, cook the onion with the curry flavour pot, cook for 5 mins, adding water if drying out.
With everything cold add the beans to the rice & onions add the eggs, season well.
Mix all together & tip into a shallow tray, lined if not non-stick. Cook for 20-25 mins then insert a skewer, if it comes out clean, it’s cooked, if not cook for a few minutes more.
Tip out of the tin & allow to cool, slice with care as it is crumbly!
Tastes lovely hot or cold!
Pete’s Baked Bean Curry Loaf -2(2014)
Serves 4
Ingredients
1 Knorr Curry Flavour pot (2syns/4=0.5 syn per person)
1 Onion, finely chopped (s) (sff)
2 Eggs (ff)
120g packet of Sainsbury’s Indian style curry savoury rice (ff)
400g Baked beans (ff)
Shallow tray
S & P
Method
Cook the rice as per the packet instructions, when cooked drain in a sieve, set aside & allow to cool.
Preheat the oven to 180C.
In a frying pan, sprayed with frylight, cook the onion with the curry flavour pot, cook for 5 mins, adding water if drying out.
With everything cold add the beans to the rice & onions add the eggs, season well.
Mix all together & tip into a shallow tray, lined if not non-stick. Cook for 20-25 mins then insert a skewer, if it comes out clean, it’s cooked, if not cook for a few minutes more.
Tip out of the tin & allow to cool, slice with care as it is crumbly!
Tastes lovely hot or cold!
shellybelly.81
Member
And I made your chicken chasseur, I thought it looked and tasted like too much tomato but I slow cooked it in the oven for an hour and it turned out beautiful...Thank you for the inspiration 
Sent from my HTC One using MiniMins.com mobile app
Sent from my HTC One using MiniMins.com mobile app
Fatty_no_more
Slimming for my children
The spag Bol is now being used by all of my family even ones who aren't on sw or diets x
bilsat
Really likes to cook
Pete’s Spicy Mexican bean Burgers (2014)
Based on the recipe in the SW fakeaways book
Serves 2
Ingredients
1 Tsp Cumin
1 Egg (ff)
1 Slice of 400g wholemeal bread (0.5 Hea/2=0.25 Hea per person)
1 Lemon, zested (s) (sff)
2 Tsp Smoked paprika
400g Red kidney beans (ff)
Handful of chives & parsley
S & P
*optional (sweet chilli sauce)
Method
Blitz bread in a food processor, add the beans, paprika, cumin, lemon zest, herbs & the egg.
Lina a flat tray with greaseproof paper, sprayed with frylight, form 4 burgers from the mix, chill in a fridge for as long as possible, ideally overnight.
Preheat the oven to 180C.
Cook for 20 mins, turning over at half time, until golden & crisp.
Serve with salad, (sweet chilli sauce) & lemon wedges.
Based on the recipe in the SW fakeaways book
Serves 2
Ingredients
1 Tsp Cumin
1 Egg (ff)
1 Slice of 400g wholemeal bread (0.5 Hea/2=0.25 Hea per person)
1 Lemon, zested (s) (sff)
2 Tsp Smoked paprika
400g Red kidney beans (ff)
Handful of chives & parsley
S & P
*optional (sweet chilli sauce)
Method
Blitz bread in a food processor, add the beans, paprika, cumin, lemon zest, herbs & the egg.
Lina a flat tray with greaseproof paper, sprayed with frylight, form 4 burgers from the mix, chill in a fridge for as long as possible, ideally overnight.
Preheat the oven to 180C.
Cook for 20 mins, turning over at half time, until golden & crisp.
Serve with salad, (sweet chilli sauce) & lemon wedges.
Fatty_no_more
Slimming for my children
Hi pete can you recommend any that are really good at freezing in batches?
Also what are your top recipes.
Also what are your top recipes.
BeaRox
Full Member
Hi Pete,
Great recipes! Loving them, I am still making my way through the pages writing down the ones I fancy trying, I am on page 60 so far Nd that's took me 4 sittings lol!
Anyway I love SW diets coke chicken (mine and hubby's fav) and I see you also share a love with us for curries and experimenting with food. So wondered if you had a diet coke curry recipe lol? Or had planned on maybe trying one?
Thanks! Xx
Great recipes! Loving them, I am still making my way through the pages writing down the ones I fancy trying, I am on page 60 so far Nd that's took me 4 sittings lol!
Anyway I love SW diets coke chicken (mine and hubby's fav) and I see you also share a love with us for curries and experimenting with food. So wondered if you had a diet coke curry recipe lol? Or had planned on maybe trying one?
Thanks! Xx
bilsat
Really likes to cook
If you download the lndex it lists all my recipes, just follow the link, its on page 112. There should be a diet coke recipe!
I haven't tried freezing any of them for a long time, the soups are easy, pasta sauce, curries.
Sent from my Nexus 7 using MiniMins.com mobile app
I haven't tried freezing any of them for a long time, the soups are easy, pasta sauce, curries.
Sent from my Nexus 7 using MiniMins.com mobile app
Tiger-lilly
Silver Member
Pete’s Piri-Piri Chicken-2
Serves 4
Ingredients
1 lemon rind (ss)(sff)
1 lemon juice (ss)(sff)
1 tbsp olive oil (6syns/4=1.5 syns each)
4 medium sized Chicken breasts, deskinned, (ff)
4 tbsp Schwartz “perfect shake” Piri-Piri
Salt & pepper
Method
In a large bowl place the Piri-Piri powder, olive oil, lemon ring & lemon juice, mix well and add the chicken, (cutting shallow cuts in the chicken for the marinate to soak in), season well, ensure that the pieces are well covered then cover the bowl and marinate for at least 2 hrs.
Preheat the grill to full, cook for 30 mins, turning several times to ensure an even coating, brush the left over marinade to coat the chicken while cooking.
This looks tasty! I know what I'm having next Friday
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bilsat
Really likes to cook
Hi BeaRox.
The only diet curry that I have done is the usual one.......
Pete’s Diet Coke Chicken
Ingredients
Chicken breasts, chopped into squares
1 Onion, chopped
330ml diet coke
100ml passata
1tsp chinese 5 spice
1/2tsp “very lazy”garlic
1/2 tbsp soy sauce
1/2 Tbsp Worcestershire sauce
Method
Fry the onion in Fry Light until soft, add chicken and brown off, add the rest of the ingredients and bring to the boil reduce heat a little and rapidly simmer until sauce thickens - NO LID but keep stirring.
My other diet coke recipe is for pork!
Pete’s Diet Coke Pork
Serves 2
Ingredients
1 tbsp. Worcester sauce
1x 330g can of Diet Coke
1 tbsp. sweetener
1 Cup of frozen peas (ff)
2 Pork Lions (ff)
4 Medium potatoes cut into wedges (ff)
6 tbsp. passata (s) (sff)
Method
Put all the ingredients in a small saucepan and bring to the boil, reduce to a high simmer, stir from time to time until the sauce starts to thicken (can take up to 25-30 mins). In the meantime cook the pork lions in a griddle pan turning over from time to time until cooked, remove & place in an oven-proof dish with a wire rack inside. Pour the sauce on one side & place in a hot oven (180c) until the sauce is bubbling, remove from the oven, turn over and using the remaining sauce, coat the other side & return to the oven until done.
In the meantime cut the potatoes into wedges, par-boil for 5 mins, remove, dry, spray with Fry Light & add your favourite seasoning and place in the hot oven for 25-30 mins.
Place the peas in a small pan, pour boiling water over and cook for 5 mins only.
When every item is cooked, plate up.
The only diet curry that I have done is the usual one.......
Pete’s Diet Coke Chicken
Ingredients
Chicken breasts, chopped into squares
1 Onion, chopped
330ml diet coke
100ml passata
1tsp chinese 5 spice
1/2tsp “very lazy”garlic
1/2 tbsp soy sauce
1/2 Tbsp Worcestershire sauce
Method
Fry the onion in Fry Light until soft, add chicken and brown off, add the rest of the ingredients and bring to the boil reduce heat a little and rapidly simmer until sauce thickens - NO LID but keep stirring.
My other diet coke recipe is for pork!
Pete’s Diet Coke Pork
Serves 2
Ingredients
1 tbsp. Worcester sauce
1x 330g can of Diet Coke
1 tbsp. sweetener
1 Cup of frozen peas (ff)
2 Pork Lions (ff)
4 Medium potatoes cut into wedges (ff)
6 tbsp. passata (s) (sff)
Method
Put all the ingredients in a small saucepan and bring to the boil, reduce to a high simmer, stir from time to time until the sauce starts to thicken (can take up to 25-30 mins). In the meantime cook the pork lions in a griddle pan turning over from time to time until cooked, remove & place in an oven-proof dish with a wire rack inside. Pour the sauce on one side & place in a hot oven (180c) until the sauce is bubbling, remove from the oven, turn over and using the remaining sauce, coat the other side & return to the oven until done.
In the meantime cut the potatoes into wedges, par-boil for 5 mins, remove, dry, spray with Fry Light & add your favourite seasoning and place in the hot oven for 25-30 mins.
Place the peas in a small pan, pour boiling water over and cook for 5 mins only.
When every item is cooked, plate up.
bilsat
Really likes to cook
Pete’s Curried Butternut Squash & Carrot Soup (2014)
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Carrot, finely grated (s) (sff)
1 Knorr curry flavour pot
1 Tbsp. Sweetener
2 Garlic cloves, crushed (sff)
250g Vegetable stock, made with a Knorr stockpot
450g Peeled, chopped & de-seeded butternut squash (s) (sff)
S & P
Method
In a saucepan, sprayed with frylight, cook the onion & garlic for 5 mins until its soft, add the butternut squash & carrot, and mix well.
Add the vegetable stock, bring to the boil then reduce the heat, add the curry flavour pot & sweetener, cook for 20 mins, remove from the heat & liquidise to a smooth soup, season well.
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Carrot, finely grated (s) (sff)
1 Knorr curry flavour pot
1 Tbsp. Sweetener
2 Garlic cloves, crushed (sff)
250g Vegetable stock, made with a Knorr stockpot
450g Peeled, chopped & de-seeded butternut squash (s) (sff)
S & P
Method
In a saucepan, sprayed with frylight, cook the onion & garlic for 5 mins until its soft, add the butternut squash & carrot, and mix well.
Add the vegetable stock, bring to the boil then reduce the heat, add the curry flavour pot & sweetener, cook for 20 mins, remove from the heat & liquidise to a smooth soup, season well.
