lucylockett
Full Member
Your recipes look amazing - I can't wait to try them 
thanks for sharing & inspiring!
thanks for sharing & inspiring!
Pete's Recipe Book
- Thread starter bilsat
- Start date
shellyanne
New Member
These all look fab!! I have my first meeting tomorrow and can't wait to try some of these!
reallyneedtodothis
Full Member
thanks pete, these recipes are amazing! I am trying the tuna and cheese pasta later so will let you know what I think
bilsat
Really likes to cook
Hi Jo.
I have changed the "FF" to "ff" as I don't want to change all the recipes again it has took me several days so far!
If people read the first page it explains it. I didn't want to add all the other symbols as most people have the "orange" book and can look it up. It was added to give people an idea of which foods are free, super speed etc.
Pete
I have changed the "FF" to "ff" as I don't want to change all the recipes again it has took me several days so far!
If people read the first page it explains it. I didn't want to add all the other symbols as most people have the "orange" book and can look it up. It was added to give people an idea of which foods are free, super speed etc.
Pete
bilsat
Really likes to cook
Pete’s Leek & Mushroom Risotto-2
Serves 2
Ingredients
150g Arborio rice (ff)
150g mushrooms, sliced (s)(sff)
750Lt vegetable stock
2 leeks, finely chopped (s)(sff)
1 lemon (ss)(sff)
½ cupful of frozen peas (ss)(ff)
1 onion, finely chopped (s)(sff)
Parmesan cheese (out of your daily allowance)
1 small tin of Tuna (ff)
Method
Boil a kettle and make 750 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions & leeks until transparent.
Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone. Add peas & mushrooms just 5 mins before the liquid is used up.
When all stock has been used up grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and add the Tuna and a side salad with it.
Serves 2
Ingredients
150g Arborio rice (ff)
150g mushrooms, sliced (s)(sff)
750Lt vegetable stock
2 leeks, finely chopped (s)(sff)
1 lemon (ss)(sff)
½ cupful of frozen peas (ss)(ff)
1 onion, finely chopped (s)(sff)
Parmesan cheese (out of your daily allowance)
1 small tin of Tuna (ff)
Method
Boil a kettle and make 750 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions & leeks until transparent.
Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone. Add peas & mushrooms just 5 mins before the liquid is used up.
When all stock has been used up grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and add the Tuna and a side salad with it.
reallyneedtodothis
Full Member
Pete, have to say the tuna and cheese pasta was immense, really tasty! will definately be making it again. Egg custard next I think LOL
bilsat
Really likes to cook
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.
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.
not_lar_croft
Silver Member
some great ideas only problem which one to start with first :0)
odd_sock
Full Member
Thanks for taking time to post your gorgeous recipes Pete. So far we've tried the leek and potato soup, superior tomato soup and spaghetti carbonara and they've gone down a treat. Will definitely be trying more once I have a working oven again (only got a hob at the moment) x
