Pete's Recipe Book
- Thread starter bilsat
- Start date
dextersmum
Gold Member
Friday night is takeaway night........but not anymore!!
Made you're egg fried rice with chicken (added Colman's Curry Sauce - 6 syns) and way to go..........so good and now a regular, thanks Pete x
Made you're egg fried rice with chicken (added Colman's Curry Sauce - 6 syns) and way to go..........so good and now a regular, thanks Pete x
Tracyashton
Member
i will be def trying the leek n pot soup. I am enjoying making soup i made butternut squash soup was lush.
Tracy x
Tracy x
michedea41
Full Member
Going to make the Tandoori chicken for tonights dinner yummm
bilsat
Really likes to cook
Chicken Piri-Piri & Mash
Pete’s Piri-Piri Chicken-3
Serves 4
Ingredients
1 lemon rind (ss) (sff)
1 lemon juice (ss) (sff)
1tbsp olive oil (6syns/4=1.5 syns each)1 cup frozen peas (ss) (ff)
2tbsp skimmed milk
4 medium sized Chicken breasts, deskinned, (ff)
4 tbsp Schwartz “perfect shake” Piri-Piri 4 medium Potatoes (ff)
25g Parmesan cheese
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. Peel the potatoes, boil in salted water for 20 mins, remove and mash adding 2tbsp of skimmed milk, parmesan cheese and season, mix well. Preheat the oven to 180c, cook for 30 mins, turning several times to ensure an even coating.Bring a saucepan of salted water to the boil, cook the peas & cauliflower for 5 mins, drain & serve. Make a gravy if you want some gravy,use a stock cube and hot water.
Pete’s Piri-Piri Chicken-3
Serves 4
Ingredients
1 lemon rind (ss) (sff)
1 lemon juice (ss) (sff)
1tbsp olive oil (6syns/4=1.5 syns each)1 cup frozen peas (ss) (ff)
2tbsp skimmed milk
4 medium sized Chicken breasts, deskinned, (ff)
4 tbsp Schwartz “perfect shake” Piri-Piri 4 medium Potatoes (ff)
25g Parmesan cheese
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. Peel the potatoes, boil in salted water for 20 mins, remove and mash adding 2tbsp of skimmed milk, parmesan cheese and season, mix well. Preheat the oven to 180c, cook for 30 mins, turning several times to ensure an even coating.Bring a saucepan of salted water to the boil, cook the peas & cauliflower for 5 mins, drain & serve. Make a gravy if you want some gravy,use a stock cube and hot water.
Majella86
Full Member
Loundy said:Thank you! I will give it a try and let you knowif I could find any small tubs of natural yoghurt then I'd use that but they're all huuuge tubs which will last me about 6 months!!
They sell little tubs in asda the yeo valley or something little light blue tub only saw them last week
ideal size
lottiebird
Silver Member
Fantastic thread Pete, now I have no reason to keep eating the same meals all time THANKS!
THANKS!
bilsat
Really likes to cook
Pete's Beef Spaghetti Bolognese-3
Pete’s Beef Spaghetti Bolognese-3
Serves 2
Ingredients
1 onion, finely chopped (s) (sff)
1 garlic clove, finely chopped (sff)1 Knorr “herb” Stock Pot
1tsp dried oregano
1tsp dried basil
1tbsp tomato puree (s) (sff)
Up to 1tbsp sweetener
125g mushrooms, sliced(s) (sff)
200g cooked wholemeal spaghetti (ff)250g low fat beef mince (ff)
400Ml can/box of chopped tomatoes (s) (sff)
Parmesan Cheese, grated
Method
In a deep saucepan spray with Fry Light and cook the onion until transparent, then add the beef & cook until browned. Add the mushrooms, tomato, passata, puree, taste & add the sweetener up to 1tbsp if it tastes bitter, bring to the boil, add the “herb” stockpot & allow infusing, turning heat down to a simmer & cooking for 20 mins. Cook the spaghetti as per the packet instructions, add spaghetti to the sauce, mix and serve, sprinkle with Parmesan if required.
View attachment 45240View attachment 45242View attachment 45245View attachment 45246
Pete’s Beef Spaghetti Bolognese-3
Serves 2
Ingredients
1 onion, finely chopped (s) (sff)
1 garlic clove, finely chopped (sff)1 Knorr “herb” Stock Pot
1tsp dried oregano
1tsp dried basil
1tbsp tomato puree (s) (sff)
Up to 1tbsp sweetener
125g mushrooms, sliced(s) (sff)
200g cooked wholemeal spaghetti (ff)250g low fat beef mince (ff)
400Ml can/box of chopped tomatoes (s) (sff)
Parmesan Cheese, grated
Method
In a deep saucepan spray with Fry Light and cook the onion until transparent, then add the beef & cook until browned. Add the mushrooms, tomato, passata, puree, taste & add the sweetener up to 1tbsp if it tastes bitter, bring to the boil, add the “herb” stockpot & allow infusing, turning heat down to a simmer & cooking for 20 mins. Cook the spaghetti as per the packet instructions, add spaghetti to the sauce, mix and serve, sprinkle with Parmesan if required.
View attachment 45240View attachment 45242View attachment 45245View attachment 45246
Attachments
Last edited:
bilsat
Really likes to cook
Sorry for the non working "Attachments" but I cannot delete them even when I go to edit and highlight the attachment even though I clicked on "delete" I hate this new format. Bring back the old style.....I know it was updated for security reasons but it should still work as before! I spend a lot more time trying to load up my recipes!
Beatthefat!
Full Member
wow your recipes are really good need to steal a few of them!
dextersmum
Gold Member
Keep posting Pete - we need your recipes lol
