Pete's Recipe Book

Pete’s Baked Bean Lasagne (2014)

Serves 4

Ingredients

1 Carrot, grated (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Knorr vegetable stockpot
1 Tbsp. Oregano
60g Strong cheddar (2Hea/4=0.5syn per person)
250g E.L. beef mince (ff)
400g Chopped tomatoes (s) (sff)
400g Baked beans (ff)
Lasagne sheets (ff)
Lasagne dish
S & P

Method

In a frying pan, sprayed with frylight, cook the onion until soft, add carrot & celery, add mince & cook until the meat has browned, add the tomato, oregano, season well, cook for 20 mins.
In the meantime, get a lasagne dish ready, open the beans & lasagne sheets.
Cover the base of the dish with a layer of the mince, then lasagne sheets, add a layer of beans, then another layer of lasagne sheets & finish with a layer of the mince. Sprinkle the cheese over the mince & cook for 25-30 mins at 180C.

Hi Pete,

This bad boy is literally in the oven as I type, just wondering, you mention a Knorr Stockpot in the ingredients, but then dont mention it again in the recipe? Is it actually needed?!

Thanks. :)
 
Well spotted!
Thanks for telling me about this mistake, you add it with the carrots and celery to add flavour but you could leave it out if you don't have one.
Even though I read & reread these recipes, mistakes still get through, thankfully eagle eyed members of this group usually spot them!
Pete
 
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No problems, thanks again for all your hard work with these. The lasagne was lovely.
 
Just made the tomato soup! Was amazing cheers Pete x
 
Pete’s Pulled Pork (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1 Tbsp. Tomato purees (s) (sff)
1 Tbsp. Smoked paprika
2 Tbsp. Worcester sauce
3 Garlic cloves, finely chopped (sff)
3 Tbsp. Sweetener
3 Tbsp. Cider vinegar
400g Chopped tomatoes (s) (sff)
1 Kg Aldi Pork shoulder joint (ff)
Slow cooker

Method

In a small saucepan, sprayed with frylight, cook the onion & garlic until soft.
Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time. Using a hand blender, reduce to a smooth sauce, when thickened, set aside.
Pre-heat the slow cooker.
Carefully remove the meat from the package, remove & keep the string loops, cut off all the fat that you can from the meat, replace the string loops.
In a hot large frying pan sprayed with frylight, brown the meat all over.
Pour a layer of the sauce in the base of the slow cooker, place the meat on top, pour the remaining sauce over the meat, place the lid on the slow cooker & switch to “low” then cook for at least 6 Hrs until the meat can be pulled apart with a pair of forks.

Aldi Pork soulder (Small).jpgPulled pork cooking (Small).jpgPulled pork -2 (Small).jpg
 
Made this yesterday Pete,and it was very yummy,thank you :)

Sent from my GT-S5839i using MiniMins.com mobile app
 
That pulled pork looks great. My next slow cooker recipe will be this one. Pictures do make a difference but of course we can manage without them. We eat with our eyes a lot eh?
 
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Thanks for this X

Sent from my Note 3
 
Pete’s Lemon Chicken Curry (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1 Chilli, deseeded & finely chopped (s) (sff)
1 Lemon, zested & juiced (ss) (sff)
1 Sweet pepper, finely sliced (s) (sff)
1 Knorr Curry flavourpot (2 Heb/2=1 syn per person)
1 Tbsp. Tomato puree (s) (sff)
3cm Ginger, finely chopped
3 Garlic, finely chopped (sff)
300mL Knorr chicken stock
460g Skinless chicken thighs, diced (s) (ff)
S & P

Method

Spray a large frying pan with frylight, add the diced up chicken, and cook until its all gone white.
Set aside.
Add more frylight & cook the onion & chilli for 5 mins, add the flavourpot & mix well, add the sweet pepper & ginger, cook for a few minutes, add the chicken, lemon zest, lemon juice, stock & tomato puree, on a medium heat cook for 20 mins or until the liquid has reduced & thickened, season well.
Cook the rice as per the packet instructions; cook so that the rice is ready at the same time as the chicken!

Lemon Chicken Curry (Small).JPGLemon Chicken Curry-2 (Small).JPG
 
Pete’s Lemon Chicken Curry (2014) Serves 2 Ingredients 1 Onion, finely chopped (s) (sff) 1 Chilli, deseeded & finely chopped (s) (sff) 1 Lemon, zested & juiced (ss) (sff) 1 Sweet pepper, finely sliced (s) (sff) 1 Knorr Curry flavourpot (2 Heb/2=1 syn per person) 1 Tbsp. Tomato puree (s) (sff) 3cm Ginger, finely chopped 3 Garlic, finely chopped (sff) 300mL Knorr chicken stock 460g Skinless chicken thighs, diced (s) (ff) S & P Method Spray a large frying pan with frylight, add the diced up chicken, and cook until its all gone white. Set aside. Add more frylight & cook the onion & chilli for 5 mins, add the flavourpot & mix well, add the sweet pepper & ginger, cook for a few minutes, add the chicken, lemon zest, lemon juice, stock & tomato puree, on a medium heat cook for 20 mins or until the liquid has reduced & thickened, season well. Cook the rice as per the packet instructions; cook so that the rice is ready at the same time as the chicken! <img src="http://www.minimins.com/attachment.php?attachmentid=139885"/><img src="http://www.minimins.com/attachment.php?attachmentid=139886"/>

This looks lovely! I'm not overly keen on lemon, can you really taste it in the curry? Or could I even exclude it?
 
The lemon is part of the taste! But you could start with only half a lemon and leave the zest out. Depends on your tastebuds.

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Pete’s Breaded Pork Loin (2014)

Serves 2

Ingredients

1Tsp Garlic salt
1 Tsp Aromat
1 Tsp Dried parsley
2 Eggs
2 1.5cmThick Pork loin (ff)
2 Slices of stale 800g wholemeal bread (2 Heb/2=1 Heb or 6 syns per person)
S&P

Method

In a food processor, reduce the bread to breadcrumbs, put in a microwave dish & cook until crisp (about 5 mins)
On a solid board, place the pork, cover with Clingfilm, and reduce in thickness to 1 cm by using a meat hammer or rolling pin.
In one bowl crack the eggs& whisk, set aside.
In another bowl add the breadcrumbs, garlic salt, Aromat, parsley & S&P
Heat a large frying pan.
Dip the first pork loin into the egg then the breadcrumbs, return it to the egg & dip again, and then into the breadcrumbs, then place into the pan, repeat with the other loin. Cook for about 5 mins turning from time to time, if you have a digital thermometer check the meat is cooked 150-160C.

Spicy breaded pork loin (Small).JPG
 
Pete’s Chicken & Mixed Bean casserole-2 (2014)


Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1 Chilli, deseeded & finely chopped (s) (sff)
1 Tbsp. Dried parsley
2 garlic cloves, finely chopped (sff)
250g Pre-cooked chicken pieces (s) (ff)
400g Mixed beans in mild chilli sauce
500g Passata (s) (sff)

Method

In a casserole dish, sprayed with frylight, cook the onion s until soft, add garlic & chilli.
Add chicken, passata, beans & parsley, bring to the boil then reduce the heat to a simmer.
Per-heat the oven to 90C (Eco setting).
Cook for at least 2hrs.

Chicken & Mixed bean casserole (2) (Small).JPG
 
Pete’s Bfree pastie (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1 Egg, whipped (ff)
2 Tbsp. Black pepper
4 ASDA Bfree Multigrain wraps (4Heb/4=1 Heb per person)
175g Potatoes, finely chopped (ff)
175g Swede, finely chopped (s) (sff)
350g Chuck steak, chopped to mince (ff)

Method

Chop the meat until it resembles mince, or pass through a food processor, place in a glass bowl.
Add the other ingredients & mix well. Season with the pepper.
In a deep saucepan, cook the ingredients until the meat is cooked & the veg is done.
Using one wrap, place a quarter of the mix on the centre of it, fold the wrap to resemble a pastie, using cocktail sticks, hold the wrap in place, coat with egg wash & place on an oven tray covered with greaseproof paper.
Preheat the oven to 165C & cook for 20 mins or until nicely browned.

Bfree (Small).JPGPastie-1 (Small).JPGPastie-2 (Small).JPGPastie-3 (Small).JPGPastie-4 (Small).JPG
 
Thanks for adding the pasty recipe to my thread, Pete and congratulations for reaching your Diamond Target Member award!! Also, for having one of your recipes printed in the mag! :) Wow!

Kathy x
 
Pete’s Baked Bean Lasagne-2 (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s) (sff)
1 Beef Oxo cube, crumbled
1 Tsp garlic salt
1 Tbsp. Worcester sauce
2 Tbsp. water
2x 400g baked beans (ff)
4 Lasagne sheets (ff)
60g Strong cheddar, grated (2 Hea/2=1 Hea per person)
250g Lean beef mince (ff)
S & P
*2 Lasagne dishes approx.18cm x 12cm x 4cm

Method

Preheat the oven to 180C.
In a pan, sprayed with frylight, cook the beef until its brown, add onions, garlic salt, Oxo cube, Worcester sauce & the water, mix well then cook for 5 mins.
Add 1 tin of beans & mix.
Place a layer of the mince mix in the bottom of each dish followed by a layer of the lasagne sheet, then another layer of mince mix, top up with baked beans as required.

Sprinkle with the cheddar & cook for 20-25 mins.

Baked Bean Lassagne (Small).jpg
 
For anyone just started SW the following are shown on all my recipes!
s=speed weight food
ss=super speed weight food
sff= super free food
 
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