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[bilsat]

Update!
After testing,Mooooom..............

Pete’s Thai Style Fish Cakes


Serves 4

Ingredients

185g/2 Sainsbury’s responsibly sourced cod steaks
1 Onion
1tsp “Very Lazy” garlic
1tsp “Very Lazy” gingers
1tsp “Very Lazy” Lemongrass paste
1tsp Fish sauce
1tbsp Thai Green Curry sauce
6 Spring Onions cut into 30mm pieces
25g Coriander
2 Birds Eye Chilli’s
1 Lime Zest
Juice from Lime

Rice

200g rice
Turmeric (for colouring)
cup of frozen peas
1 onion, finely chopped

Method

Pre-heat oven to 200c
Put all the ingredients into a food processor and reduce to a finely ground mix, season with salt & pepper, remove & place in a mixing bowl, cover with Clingfilm and place in a fridge to allow mix to firm up.
Remove and form into small fishcakes, fry in a frying pan sprayed with Fry Light for 4-5mins, turning over once, until browned.
Place in an oven-proof shallow dish, sprayed with Fry Light and cook for 6-8mins until cooked.
Serve on a bed of rice & a side salad

 

[bilsat]

Saturdays Supper...............


Pete’s Slow-Cooker Sausage & Beans-2


Serves 4

Ingredients

4 Sainsbury’s “Be good to yourself” extra lean
Cumberland Sausage (0.5 syn each)
4 Sainsbury’s spicy & succulent mini Chorizo’s (2 syns each)
400g Baked Beans
400g Cannellini Beans, rinse in hot water
400g Chick Peas, rinse in hot water
400g Chopped Tomato’s
500mL Knorr Rich Beef Stock-Pot Stock
1 large onion
4 slices smoked bacon, finely cut into strips
1tsp paprika
1 chilli, deseeded and chopped finely
Splash of light soy sauce
Splash of Worcester sauce
2tbsp Tomato Puree (2 syns)

Method

Spray a frying pan with Fry Light and cook the onion, chilli, sausages & bacon until cooked.

Switch the Slow-Pot to “high” and add the beans, add the Worcester sauce, soy sauce, thyme, paprika & 500mL of the stock.

Cut the sausage into 16 pieces and the Chorizo’s into 8 pieces, add to the
Stock-Pot with the other frying pan ingredients.

Bring to a boil and add extra stock if required, to cover the ingredients and then turn the heat to ”low”
Served with noodles & salad.

 

[Joanne24]

yummy x

 

[ColJack]

I thought that Tom purée is syn free now? Our consultant said they changed it.

Sent from my iPod touch using MiniMins

 

[Jo*]

It is but not official unti January when the new books come out, I never count it?
Pete looks smashing

How long on low did you do it for please?

 

[bilsat]

I had it on "high" until it boiled then "low" for around 3hrs until I came home! Enjoy!

 

[bilsat]

Saturdays Supper Aloo Gobi.............................


Pete’s Aloo Gobi

Ingredients

1 Onion
1tsp “Very Lazy” garlic
1tsp “Very Lazy” ginger
1tsp Cumin seeds
1tsp Fennel Seeds
1tsp ground Coriander
1tsp ground Turmeric
1tsp Fenugreek
1tbsp Tomato puree
1tbsp sweetener
1 Cinnamon stick
4 Curry leaves
400g Chopped Tomatoes
2 medium potatoes cut into small cubes
1 Cauliflower Head, cut into florets
Salt & Pepper

Method

Chop the onion, garlic & ginger in a food processor & blitz.

Part boil the potatoes and cauliflower for 5 mins, remove and drain.

Heat a frying pan, sprayed with Fry Light and cook the seeds, curry leaves & cinnamon stick until they sizzle.

Add more Fry Light, allow getting hot then adding the paste from the food processor, fry for 10-15 mins until brown.

Add the ground spices, tomato puree, S&P, chopped tomatoes & sweetener, simmer for 10 mins then add the potatoes & cauliflower, mix together, simmer for 10-15mins until the Veg is cooked, adding water if the sauce is to dry. Remove the curry leaves and cinnamon stick before serving.

Served on a bed of rice and a side salad.

 

[bilsat]

Sundays Dinner...........................
Pork Chop, Cauliflower, roasted onions,potato,peas,red peppers,carrot & parsnip covered with home-made gravy.
side salad & fruit!

 

[mechmanuk]

theres lots of good ideas here, just need someone to do them freeze them up and send over lol

 

[bilsat]

Mondays Dinner............................
Honey Glazed Sausage with Mash & Cauliflower........

Cook 4 Sainsbury's "Be good to yourself" extra lean Cumberland Sausages (0.5 syn each) in a frying pan sprayed with Fry Light cook on a low light until cooked, add 1tbsp of runny honey (2.5syns) and 1tbsp of light soy sauce, stir with the sausages until they are coated, keep cooking until glazed and golden in colour.
Serve with mash potato into which 3 Laughing Cow Cheese wedges (1/2Hea) have been added & beaten until smooth.
Cook the Cauliflower florets for 4-5mins until "al dente", add the cooked peas,plate up and sprinkle the cauliflower with Paprika. cover the food with home made gravy.

 

[Mrs E-H]

Sausage and Bean Casserole, Mashed potato, Cabbage and Cauliflower

xxx

 

[soon2bslimmer77]

This is my dinner 2 tesco low fat sausage a tin of pots peas and sweetcorn and a packet of mild curry rice was yummy and a half a syn roulade with a chic options in the middle ummm ummm ummm

 

[bilsat]

Last night's Supper based loosely on one of the SW cook books ............


Pete’s Salmon Parcels & Couscous
Serves 2
Ingredients
2 Salmon Fillets
½ Fennel bulb, finely chopped
1 large Tomato, deseeded & finely chopped
1 small Leek, finely chopped
1tsp fish sauce
2 lemons
100g Couscous
Knorr vegetable stock pot
2 spring onions
Salt & Pepper

Method

Pre heat the oven at 220c
Cut two pieces of cooking foil so that you can make a parcel and fit inside two oven-proofed dishes.
Place the salmon skin side down and cut the lemon into slices and lie along the length of the salmon, apply the fish sauce to each piece, also the zest of a lemon. Add the Fennel, leeks and tomato, splitting the mix between the two salmon. Season well. Loosely fold the parcel and fold over at the top to allow the steam to escape. Cook for 20 mins.
10 mins before the end of the cooking time, prepare the couscous, add the stock cube to 200ml of boiling water, mix and add to the couscous, mix well then cover and stand for 10 mins.
Plate up with a bed of couscous and carefully remove the salmon from the foil remembering it will be very hot, de-skin it and cover with the cooked veg from each parcel. Add lemon juice as required. Serve with a salad.

 

[bilsat]

Tuesdays Dinner..................

Big breakfast with Sticky Honey Sausages!Mmmm

 

[Mrs E-H]

Todays dinner Mushypea Chicken Curry,Rice Noodles,Stir fried cabbage,Mushrooms and onions.

xxx

 

[bilsat]

Tuesday Night's Supper.................

Roast Sweet Potato with Pork, Cauliflower & Gravy. with a side salad followed with fruit.

 

[charleybabes]

pete...your meals always look gorgeous.. i could just eat that now!!

 

[bilsat]

Wednesday's Dinner.....................


Pete’s Green Thai Chicken Curry-2

Serves 4

2.45 syns per person

Ingredients


400g chicken breast, cut into 1 inch pieces
400ml tin of Blue Dragon Coconut Milk Light (3.5 syns per 100ml) use 200ml=7 syn
1tsp of salt
1tsp sweetener
1tbsp fish sauce 0.4syn per tbsp.
2tbsp green Thai curry paste 1syn per tbsp.
2 tsp “Very Easy” lemongrass paste
Zest of 1 lime
Juice of 1 lime
1medium onion, finely sliced
50g of fresh coriander, finely chopped
200g Jasmine rice or Sainsbury’s Thai Fragrant Rice

Method

In a small blender, blend the onion & lemongrass paste & put to one side.
Heat a wok over a high heat and spay with Fry Light, add the green curry paste and the coconut milk, cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
Add the onion, fish sauce, lime zest, lime juice, salt and sweetener and cook for a further 2 minutes. Reduce the heat and simmer for 10 minutes. Add half of the chopped fresh coriander & mix into the sauce, continue simmering for a further 5 mins, decorate the dish with the remaining coriander.
Serve with cooked rice, side plate of salad & fruit.

 

[bilsat]

Wednesday Supper, Christmas Soup!..................


Pete’s Christmas Soup

Serves 4
Ingredients
Morrison’s British turkey thigh, diced. 325g
4 smoked bacon rashers, all fat removed
2 Sainsbury “be good to yourself” extra lean Cumberland sausage (0.5 syn each)
2ltr of Knorr chicken stock pot
Cupful of frozen peas
2 potatoes, peeled
2 medium onions
2 cloves of garlic
2 carrots
1 parsnip
Dried sage
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing” made as directed and shaped into 24 little little balls, oven cooked for about 20 mins. (0.45syns each)
Dash of Worcester sauce

Method
Put the turkey meat in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Cut the sausage open and remove the meat, roll into small sausages and wrap with a small piece of the bacon (makes 8 pigs in blankets 0.5 syn per person) cook in the oven with the stuffing balls, for about 20 mins until cooked & browned.

Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with salt and pepper.

Add the turkey and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & pigs in blankets on the top of the soup.

 

[metrognome]

pete how do you get your eggs to look so good