Pete's Recipe Book
- Thread starter bilsat
- Start date
Mrs.S.
Gold Member
JezVonSavage said:I agree that it will not be at it's best after freezing but I do it regularly with rice dishes and they are always ok. I know environmental health suggest you shouldn't reheat rice but I do it all the time and i'm fine
Debatable !! :8855:
After all you survive on only 3 hours sleep and follow plan .
Just not normal!!
JezVonSavage
Lost in the Supermarket
Pete- this is my number 1 recommended thread on the entire forum!!
bgtfielding
Full Member
Baked Egg Custard
Hi Pete,
Made your baked egg custards last night, tasted great, will be making them again. :happy096:
Hi Pete,
Made your baked egg custards last night, tasted great, will be making them again. :happy096:
JezVonSavage
Lost in the Supermarket
wendyk2004
Member
What an amazing thread. Thank you do much. Will be trying out a few of these Over the next while.
bilsat
Really likes to cook
Pete’s Corn Beef Hash
Serves 2
Ingredients
Princes 200g tin Lean corned beef, mashed up (4 syn/2=2 syn each)
2 medium potatoes (ff)
1 onions finely chopped (s)(sff)
100mL skimmed milk (from daily allowance)
2 Eggs (ff)
1Tbsp dried or fresh chives
1Tbsp Brown Sauce (1syn)
Method
Put the onions through a food processor to chop them small. Spray a pan with Fry Light and sauté the onion until soft.
Peel and cut the potatoes and boil until soft. Mash them with a small amount of milk to a smooth mix, add the onions and chives, mix together.
Serve with a fried egg and brown sauce.
Serves 2
Ingredients
Princes 200g tin Lean corned beef, mashed up (4 syn/2=2 syn each)
2 medium potatoes (ff)
1 onions finely chopped (s)(sff)
100mL skimmed milk (from daily allowance)
2 Eggs (ff)
1Tbsp dried or fresh chives
1Tbsp Brown Sauce (1syn)
Method
Put the onions through a food processor to chop them small. Spray a pan with Fry Light and sauté the onion until soft.
Peel and cut the potatoes and boil until soft. Mash them with a small amount of milk to a smooth mix, add the onions and chives, mix together.
Serve with a fried egg and brown sauce.
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bilsat
Really likes to cook
Pete’s Beef Burgers
Serves 4
Ingredients
500g extra lean beef mince (ff)
1 Onion, finely chopped (s)(sff)
45g Low fat cheddar, sliced (1Hea)
Wholemeal Bap (Co-op, 1 Heb or 8syn each)
1 Egg (ff)
1Tbsp mixed herbs
Iceburg lettuce (s)(sff)
1 large tomato (s)(sff))
*tomato sauce if required
Method
Cook the chopped onion until soft & brown.
Place the mince in a mixing bowl and mix in the onions, herbs and the egg.
Preheat the grill or a George Forman type grill.
By hand form a burger or using a potato ricer with the smallest holes place ¼ of the mix in it and press into shape, remove and chill for 10-15 mins to firm up.
Cook for 5 mins on both sides depending on the thickness of the burger.
Toast the Bap and then plate up with lettuce, then the burger, a slice of cheese, tomato & onion (*and sauce if required)
Serves 4
Ingredients
500g extra lean beef mince (ff)
1 Onion, finely chopped (s)(sff)
45g Low fat cheddar, sliced (1Hea)
Wholemeal Bap (Co-op, 1 Heb or 8syn each)
1 Egg (ff)
1Tbsp mixed herbs
Iceburg lettuce (s)(sff)
1 large tomato (s)(sff))
*tomato sauce if required
Method
Cook the chopped onion until soft & brown.
Place the mince in a mixing bowl and mix in the onions, herbs and the egg.
Preheat the grill or a George Forman type grill.
By hand form a burger or using a potato ricer with the smallest holes place ¼ of the mix in it and press into shape, remove and chill for 10-15 mins to firm up.
Cook for 5 mins on both sides depending on the thickness of the burger.
Toast the Bap and then plate up with lettuce, then the burger, a slice of cheese, tomato & onion (*and sauce if required)
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Pete’s super easy sweet & sour
Serves 4
Ingredients
400g Tin of chopped tomatoes (s)
2Tbsp. of vinegar
330g/1 can of Fanta ZERO
1/2 pepper, chopped (s)
1 onion, chopped (s)
1 carrot, chopped (s)
200 tin of Pineapple, chopped (5 syns per tin)
0r 180g….4Heb/4=1 Heb
season with salt & pepper
Method
Chop the onion, pepper, carrot & pineapple as small as possible.
Add ingredients to a saucepan and simmer until thickened and hot. Season with salt & pepper .
Serve on a bed of rice with stir-fry pork or chicken.
Hi Pete...new to this forum have peeked on it often but never posted...I tried this recipe tonight and it was delicious...i have a question was i supposed to drain the tin of pineapple?? I did so and the sauce did not thicken, so i was wondering it this was the reason why not? I left it simmering for a good half hour but wasnt thickening so i left it to stand for 5 mins but still no success...
confused much!!!Thanks for your fab ideas, i lovee cooking but its finding time and food that the Mr wont realise its SW
Laura
bilsat
Really likes to cook
Hi Laura.
Welcome to the "SW club".
I usually drain the juice and only add it to the food if it gets too dry, sometimes I find that it does thicken better then other times, and I suspect it can be due to the tins of tomatoes, some are very watery, you can add 1Tbsp of tomato puree if you want to, but it doesn't matter as long as it's not runny!
Pete
Welcome to the "SW club".
I usually drain the juice and only add it to the food if it gets too dry, sometimes I find that it does thicken better then other times, and I suspect it can be due to the tins of tomatoes, some are very watery, you can add 1Tbsp of tomato puree if you want to, but it doesn't matter as long as it's not runny!
Pete
bilsat
Really likes to cook
Pete’s Tandoori Lamb
Serves 2
Ingredients
260g (Sainsbury’s) New Zealand Lamb neck fillet cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala
1 cm ginger, peeled & grated
1tsp chilli powder
1tsp sea salt
2tbsp lemon juice (ss)(sff)
Fresh coriander, roughly chopped
*1 cup of rice, cooked as per the package
* Handful of frozen peas (ss)(ff)
Method
Place the cut lamb in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate overnight for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lay across the dish, cook for 15-20 mins, or to your liking. Sprinkle roughly chopped coriander if you like it!
*If you want it with rice & peas then cook it to be ready when the Tandoori is cooked.
Serve on a bed of rice & peas & a side salad.
Serves 2
Ingredients
260g (Sainsbury’s) New Zealand Lamb neck fillet cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala
1 cm ginger, peeled & grated
1tsp chilli powder
1tsp sea salt
2tbsp lemon juice (ss)(sff)
Fresh coriander, roughly chopped
*1 cup of rice, cooked as per the package
* Handful of frozen peas (ss)(ff)
Method
Place the cut lamb in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate overnight for best results.
Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lay across the dish, cook for 15-20 mins, or to your liking. Sprinkle roughly chopped coriander if you like it!
*If you want it with rice & peas then cook it to be ready when the Tandoori is cooked.
Serve on a bed of rice & peas & a side salad.
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JezVonSavage
Lost in the Supermarket
Oh pete, i'm having that tandoori lamb as soon as fish week is over!!
bilsat
Really likes to cook
Pete’s Mushrooms in a Creamy Sauce
Serves 4
Ingredients
250g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
375mL skimmed milk (6 Syn/4=< 1.5 Syn)
200g Couscous (ff)
400mL water
Knorr “veg” stockpot
Method
Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up the couscous by adding the water to the stockpot & covering the couscous, mix & cover with Clingfilm until the sauce is ready. Fluff up before serving.
Spray a pan with Fry Light and add the onion, garlic & ginger, cook until soft add chopped mushrooms and cook for 5 mins to infuse the flavours, add sauce and cook for a further 5 mins, season and serve with the Couscous.`
(sff)=super free food
modified 08/02/2012
Serves 4
Ingredients
250g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
375mL skimmed milk (6 Syn/4=< 1.5 Syn)
200g Couscous (ff)
400mL water
Knorr “veg” stockpot
Method
Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up the couscous by adding the water to the stockpot & covering the couscous, mix & cover with Clingfilm until the sauce is ready. Fluff up before serving.
Spray a pan with Fry Light and add the onion, garlic & ginger, cook until soft add chopped mushrooms and cook for 5 mins to infuse the flavours, add sauce and cook for a further 5 mins, season and serve with the Couscous.`
(sff)=super free food
modified 08/02/2012
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bilsat
Really likes to cook
Pete’s Mushrooms in a Creamy Sauce-2
Serves 2
Ingredients
125g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
300mL skimmed milk (6 Syn/4=< 1.5 Syn)
100g Couscous (ff)
200mL water
Knorr “veg” stockpot
2 smoky bacon rashes cut into small pieces (ff)
Method
Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up the couscous by adding the water to the stockpot & covering the couscous, mix & cover with Clingfilm, set aside for 10 mins. Fluff up before serving.
Spray a pan with Fry Light and add the onion, bacon, garlic & ginger, cook for 5 mins add chopped mushrooms and cook until the mushrooms are cooked, add sauce and cook for a further 5 mins, season and serve with the Couscous.
Serves 2
Ingredients
125g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
300mL skimmed milk (6 Syn/4=< 1.5 Syn)
100g Couscous (ff)
200mL water
Knorr “veg” stockpot
2 smoky bacon rashes cut into small pieces (ff)
Method
Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up the couscous by adding the water to the stockpot & covering the couscous, mix & cover with Clingfilm, set aside for 10 mins. Fluff up before serving.
Spray a pan with Fry Light and add the onion, bacon, garlic & ginger, cook for 5 mins add chopped mushrooms and cook until the mushrooms are cooked, add sauce and cook for a further 5 mins, season and serve with the Couscous.
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bilsat
Really likes to cook
Pete’s Homemade Ragu
(Based on SW Mag March/April 2012)
Serves 4
Ingredients
1 Knorr “herb” stockpot
2 large onions, finely chopped (s)(sff)
3 garlic cloves
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s)(sff)
250g passata (s)(sff)
2tbsp tomato puree (s)(sff)
1tsp sweetener
Seasoning
Method
In a large pan sprayed with Fry Light, cook the onion & garlic until soft.
Add the tomatoes, passata, sweetener and the herbs. Place the stockpot on top of the mixture and allow to infuse.
Simmer for 30 mins or until it thickens, then season.
(Based on SW Mag March/April 2012)
Serves 4
Ingredients
1 Knorr “herb” stockpot
2 large onions, finely chopped (s)(sff)
3 garlic cloves
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s)(sff)
250g passata (s)(sff)
2tbsp tomato puree (s)(sff)
1tsp sweetener
Seasoning
Method
In a large pan sprayed with Fry Light, cook the onion & garlic until soft.
Add the tomatoes, passata, sweetener and the herbs. Place the stockpot on top of the mixture and allow to infuse.
Simmer for 30 mins or until it thickens, then season.
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Keldelacoe
Vintage Virgin Vegan
jane123 said:I've just come across your recipes and they look fantastic. You should produce a sw cookbook. I can't wait to get shopping and try some.
Your weight loss is fantastic
I wish I lived at your house
Jane x
I think SW already did lol
