Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Here it is!
Pete’s Lamb Rogan Josh (2014)
Serves 2
Ingredients
1 Onion (s) (sff)
1 Cinnamon stick
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp Paprika
1 Tsp. Turmeric
1 Tbsp. Tomato puree (s) (sff)
1 Tbsp. Madras curry powder
2 Tomatoes (s) (sff)
2 Cloves
2 bay leaves
2cm Ginger
2 Garlic cloves (sff)
6 Cardamom pods crush & removed husks
200g Fat free Normandy natural Fromage Frais (ff)
300mL Veg stock
500g Lamb, all fat removed & cubed (ff)
Fresh Coriander
S & P
Basmati rice
Method
Preheat the oven to an “Eco” setting (90C)
In a food processor, reduce the onion, ginger, tomatoes & garlic to a paste, add a small quantity of water if too dry.
Put a cast casserole pan on a medium heat, spray with frylight, add the lamb & allow to brown, remove the meat & set aside.
Add the paste to the casserole dish & add the cumin, coriander, paprika, turmeric, madras curry powder, cloves, cardamom pods, bay leaves & the cinnamon stick, mix well, and cook for a few mins.
Remove the fromage frais from the fridge & allow it to come to room temperature.
Return the lamb & stock, season well & cover, cook in an oven at an “Eco” setting (90C) for at least 1.5 hrs.
Remove from the oven, remove the cinnamon stick, cloves & bay leaves, allow cooling slightly, adding the fromage frais, one tbsp. at a time, mixing well.
Cook your basmati rice as per instructions on the packet.
Pete’s Lamb Rogan Josh (2014)
Serves 2
Ingredients
1 Onion (s) (sff)
1 Cinnamon stick
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp Paprika
1 Tsp. Turmeric
1 Tbsp. Tomato puree (s) (sff)
1 Tbsp. Madras curry powder
2 Tomatoes (s) (sff)
2 Cloves
2 bay leaves
2cm Ginger
2 Garlic cloves (sff)
6 Cardamom pods crush & removed husks
200g Fat free Normandy natural Fromage Frais (ff)
300mL Veg stock
500g Lamb, all fat removed & cubed (ff)
Fresh Coriander
S & P
Basmati rice
Method
Preheat the oven to an “Eco” setting (90C)
In a food processor, reduce the onion, ginger, tomatoes & garlic to a paste, add a small quantity of water if too dry.
Put a cast casserole pan on a medium heat, spray with frylight, add the lamb & allow to brown, remove the meat & set aside.
Add the paste to the casserole dish & add the cumin, coriander, paprika, turmeric, madras curry powder, cloves, cardamom pods, bay leaves & the cinnamon stick, mix well, and cook for a few mins.
Remove the fromage frais from the fridge & allow it to come to room temperature.
Return the lamb & stock, season well & cover, cook in an oven at an “Eco” setting (90C) for at least 1.5 hrs.
Remove from the oven, remove the cinnamon stick, cloves & bay leaves, allow cooling slightly, adding the fromage frais, one tbsp. at a time, mixing well.
Cook your basmati rice as per instructions on the packet.
sookie
Silver Member
bilsat
Really likes to cook
Pete’s Chicken Rogan Josh (2014)
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Cinnamon stick
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Madras hot curry
1 Tbsp. Tomato puree (s) (sff)
2 Garlic cloves, crushed (sff)
6 Cardamom seeds, crushed
6 Cloves
6 bay leaves
200g Fat free Normandy natural Fromage Frais (ff)
400g Chopped tomatoes (s) (sff)
460g Chicken thighs cut into chunks (s) (ff)
S & P
Fresh Coriander
Method
Pre-heat the oven at 90C (Eco setting)
In a casserole dish sprayed with frylight, brown the chicken, remove & set aside.
Cook the onion until soft, add the garlic, cardamom seeds, cinnamon stick, cloves, bay leaves & spices, cook for a few minutes, add the tomato, chicken, tomato puree, a handful of fresh coriander & seasoning. Place in the oven & cook for at least 1 hr. Remove the Fromage Frais from the fridge, allow to come to room temperature, remove the casserole dish from the oven, remove cinnamon stick, allow to cool slightly, add the fromage frais, 1Tbsp at a time, mixing each time.
Serve with rice.
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Cinnamon stick
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Madras hot curry
1 Tbsp. Tomato puree (s) (sff)
2 Garlic cloves, crushed (sff)
6 Cardamom seeds, crushed
6 Cloves
6 bay leaves
200g Fat free Normandy natural Fromage Frais (ff)
400g Chopped tomatoes (s) (sff)
460g Chicken thighs cut into chunks (s) (ff)
S & P
Fresh Coriander
Method
Pre-heat the oven at 90C (Eco setting)
In a casserole dish sprayed with frylight, brown the chicken, remove & set aside.
Cook the onion until soft, add the garlic, cardamom seeds, cinnamon stick, cloves, bay leaves & spices, cook for a few minutes, add the tomato, chicken, tomato puree, a handful of fresh coriander & seasoning. Place in the oven & cook for at least 1 hr. Remove the Fromage Frais from the fridge, allow to come to room temperature, remove the casserole dish from the oven, remove cinnamon stick, allow to cool slightly, add the fromage frais, 1Tbsp at a time, mixing each time.
Serve with rice.
bilsat
Really likes to cook
Pete’s slow roasted cherry tomatoes (2014)
(Based on a recipe in SW “little book of light bites”)
Serves 2
Ingredients
1 Tsp dried oregano
6 Small cherry tomatoes cut in half (s) (sff)
S & P
Method
Pre-heat an oven to 140C.
Place the tomatoes, cut size up, on an oven tray.
Season well then add the oregano.
Cook for 40-45 mins or until they start to dry out.
Best when cool.
(Based on a recipe in SW “little book of light bites”)
Serves 2
Ingredients
1 Tsp dried oregano
6 Small cherry tomatoes cut in half (s) (sff)
S & P
Method
Pre-heat an oven to 140C.
Place the tomatoes, cut size up, on an oven tray.
Season well then add the oregano.
Cook for 40-45 mins or until they start to dry out.
Best when cool.
bilsat
Really likes to cook
Pete’s Tomato & soft cheese Halves (2014)
(based on an idea in SW “little book of light bites”)
Serves 2
Ingredients
3 Medium size plum tomatoes, cut in half (s) (sff)
4 Tbsp Low fat cottage cheese (ff) Or with pineapple pieces (1.5 syns total)
S & P
Handful of chives, finely chopped
Method
Cut each tomato around the middle using a zigzag cut, using a small sharp knife.
Remove & dispose of the inside of the tomato.
In a small bowl mix the cheese with the chives, season to taste, share between the tomatoes & chill in the fridge until mealtime.
(based on an idea in SW “little book of light bites”)
Serves 2
Ingredients
3 Medium size plum tomatoes, cut in half (s) (sff)
4 Tbsp Low fat cottage cheese (ff) Or with pineapple pieces (1.5 syns total)
S & P
Handful of chives, finely chopped
Method
Cut each tomato around the middle using a zigzag cut, using a small sharp knife.
Remove & dispose of the inside of the tomato.
In a small bowl mix the cheese with the chives, season to taste, share between the tomatoes & chill in the fridge until mealtime.
bilsat
Really likes to cook
Pete’s Spanish Meatballs (2014)
(Based on a recipe in SW “little book of light bites”)
Serves 2
Ingredients
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Ground nutmeg
1 Tsp Ground Cinnamon
1 Tsp Garlic salt
250g lean beef mince (ff)
S & P
Handful of fresh Coriander, finely chopped
Handful of fresh parsley, finely chopped
¼ slice of a lime (ss) (sff)
Method
Put all the ingredients, except the parsley, in a large bowl & mix well. Shape into 10 meatballs, place in the fridge for 1hr to chill.
Heat a frying pan, sprayed with frylight, cool the meatballs until they are cooked & browned for about 6-8 mins, (if you have a digital thermometer cook until 160C)
Remove & drain on kitchen towel, place on a serving dish, sprinkle with the parsley, serve hot or cold.
Drizzle with lime juice if you like it!
(Based on a recipe in SW “little book of light bites”)
Serves 2
Ingredients
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Ground nutmeg
1 Tsp Ground Cinnamon
1 Tsp Garlic salt
250g lean beef mince (ff)
S & P
Handful of fresh Coriander, finely chopped
Handful of fresh parsley, finely chopped
¼ slice of a lime (ss) (sff)
Method
Put all the ingredients, except the parsley, in a large bowl & mix well. Shape into 10 meatballs, place in the fridge for 1hr to chill.
Heat a frying pan, sprayed with frylight, cool the meatballs until they are cooked & browned for about 6-8 mins, (if you have a digital thermometer cook until 160C)
Remove & drain on kitchen towel, place on a serving dish, sprinkle with the parsley, serve hot or cold.
Drizzle with lime juice if you like it!
jojohobbit
Member
Wow you recipies look amazing, can't wait to try them out
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Full Member
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Silver Member
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