Pete's Recipe Book

Pete's Summer Salad

Pete’s Summer Salad

Serves 2

Ingredients

1 Pack of Ainsley’s Moroccan Medley Couscous (ff) (1.5/2=.75 syn)
1 Pack of Salad Cress (s) (sff)
1 Tomato per person, quartered (s) (sff)
1 Spring Onion per person, sliced (s) (sff)
1 Boiled Egg per person (ff)
* 1 Tbsp Pickle (1 syn)
5cm of cucumber per person, sliced & cubed (s) (sff)
5 sliced of wafer thin honey roast ham per person (ff)
25g Low Fat Cheddar per person(3 syn) or 45g= 1 Hea
Or
25g Full Fat Cheddar per person(5 syn) or 30g= 1 Hea

Method

Boil the egg for 5 mins, peel and slice, set aside.
Cut the lettuce, cube the cucumber, slice the spring onion & plate up, add the ham, egg & cress, sprinkle the cheese over the plate.

* add pickle if liked.

Pete's Summer Salad-2

Pete’s Summer Salad-2

Serves 2

Ingredients


1 Tomato per person, quartered (s) (sff)
1 Spring Onion per person, sliced (s) (sff)
1 Boiled Egg per person (ff)
5cm of cucumber per person, sliced & cubed (s) (sff)
5 sliced of wafer thin honey roast ham per person (ff)
6 Pre-cooked salad potatoes per person (ff)

Rice Salad

1 Tomato cut into cubes per person (s) (sff)
1 Spring Onion, sliced per person (s) (sff)
1 Celery, cut into small cubes (s) (sff)
1 Tbsp sweet chilli sauce (1 syn)
5cm Cucumber, cut into small pieces (s) (sff)
100g Cooled cooked rice (ff)
Method

Boil the egg for 5 mins, peel and slice, set aside.
Cut the lettuce, cube the cucumber, slice the spring onion & plate up, add the potatoes, ham & egg. Make a rice salad if required. Use pre-cooked rice, allowed to cool, add chopped veg, drizzle with sweet chilli sauce, season & mix well.

Hi Pete, just registered for this site - your recipe book is fantastic and I have printed out a few too try.

The first one I'm gonna try is Chicken Tikka Masala-2 we are complete curry monsters in this house - and your recipe sounds great
BUT
could you tell me in the method it mentions tomato puree, chilli powder and cinnamon... these aren't mentioned in the actual ingredients... please don't think im criticising you... I hate it when people do that on sites - especially as you are taking time to do it all.... but im such a hopeless cook

Thanks in advance...

Tricia x

Hi Tricia.
Welcome to SW and this forum!
Thank you for spotting the mistakes in my recipe, (at least someone reads them properly!)
Can't understand how I didn't spot the mistake or why 3 ingredients are not needed....
I have now re written the recipe below..
When I try a recipe I start with several recipes from the internet, then convert them to be SW friendly, take what I like from each one and then try them, somewhere along the way these mistakes crept in.If ever you could see my notes that I end up you would be surprised that there aren't more mistakes.
Don't ever worry about spotting mistakes, as I said at the start, I'm not a trained cook and all recipes are experimental.If you haven't got one of the ingredients then use something else or leave it out, just remember how it came out & if you liked it! (you can use a Supermarket's Tikka Masala mix
if you want just check the Kcal 20=1 syn approx.
Enjoy
Pete

Pete’s Chicken Tikka Masala-2


Serves 2

Ingredients

1 cm ginger, peeled & grated
1tbsp cornflour mixed with 1tbsp cold water (3.5syn/2=1.75 syn per person)
1tbsp tomato puree (s) (sff)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Yeo Valley Natural Bio Yoghurt (2syn/2=1syn per person)
250g Chicken pieces cut into 5cm chunks (s) (ff)

Sauce


½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp sweetener
400g chopped tomatoes (s) (sff)

Method

Mix the cornflour with the water and mix together with the yoghurt.
In a food processor, reduce to a paste the following, yogurt, tomato puree, ginger, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.

In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced.
Serve with boiled rice.

Hi Tricia.
Here is how I do a recipe! Now you know how mistakes get in.....
Pete

Hi , I'm really sorry to bother you Pete but I really I want to make this recipe but I'm a little confused. Are there 2 different ways of making the tikka masala mix because some of the ingredients are repeated but smaller. As you can tell - I'm not the best cook. I've already made quite a few of your recipes and I must say they are deeelish. Thank you

wow, I'm starving after reading this thread...thank you! Will definitely have to make some of these!!!

Fab recipes, have got my shopping list ready and cant wait to try them!

Hi Emb77.
The first list is for the tikka masala mix, the second list is the normal curry sauce, You can buy the masala mix ready mixed in most Supermarket if you like!

Pete’s Jubilee Fairy Cakes

Pete’s Jubilee Fairy Cakes

Makes 22 cakes

0.43 syns each (without topping)

Ingredients
1tsp baking powder (1/22=0.04 syn per cake)
3 eggs (ff)
11g packet of “Options” Belgian choc flavour (2 /22=0.09syns per cake)
50g Self Raising flour (8 /22= 0.3syns per cake)
80ml/ 1/3 cup sweetener
* toppings
M & M’s Limited Edition jubilee colours (1/2 syn each one)

Method

Separate the egg yolks & whites into bowls, using a hand blender whip the whites until you get “white peaks”, it takes about 5 mins!
In another bowl add the flour. Belgian chocolate, baking powder & sweetener, mix together, add the egg & mix to a smooth paste, add two spoons of the beaten whites to ensure a smooth mix, fold in the whites carefully, one spoon at a time.
On a tray place 22 fairy size cake cases, spoon the mix into each one, filling 2/3 full.
In a preheated oven at 170C place the cakes on a middle shelf & cook for 10 mins, when nicely browned remove & place on a wire rack to cool, when cool decorate as you like!
(I used M& M’s limited edition jubilee coloured ones)

Pete’s Turkey Nuggets

Pete’s Turkey Nuggets

Serves 2

Ingredients

1/2tsp Garlic Salt
1tsp Schwartz Cajun
1 Egg (ff)
40g Dried Breadcrumbs
105g Turkey Breast Steak, cut into nuggets (ff)
* Options

*(salad (s) (sff)
*(SW chips (ff)


Method

Take 1 stale slice of wholemeal bread, place in a food processor, reduce to smooth bread crumbs, and tip into a bowl. Mix with the Cajun & garlic salt & place in a plastic bag.
Beat an egg in a small bowl, dip the turkey nuggets into the egg, then into the bag with the breadcrumbs in, shake until coated then place on a flat ovenproof tray.
Cook at 180C for 10 mins, Serve with a salad & SW oven chips.

bilsat said:

Pete’s Jubilee Fairy Cakes

Makes 22 cakes

0.43 syns each (without topping)

Ingredients
1tsp baking powder (1/22=0.04 syn per cake)
3 eggs (ff)
11g packet of “Options” Belgian choc flavour (2 /22=0.09syns per cake)
50g Self Raising flour (8 /22= 0.3syns per cake)
80ml/ 1/3 cup sweetener
* toppings
M & M’s Limited Edition jubilee colours (1/2 syn each one)

Method

Separate the egg yolks & whites into bowls, using a hand blender whip the whites until you get “white peaks”, it takes about 5 mins!
In another bowl add the flour. Belgian chocolate, baking powder & sweetener, mix together, add the egg & mix to a smooth paste, add two spoons of the beaten whites to ensure a smooth mix, fold in the whites carefully, one spoon at a time.
On a tray place 22 fairy size cake cases, spoon the mix into each one, filling 2/3 full.
In a preheated oven at 170C place the cakes on a middle shelf & cook for 10 mins, when nicely browned remove & place on a wire rack to cool, when cool decorate as you like!
(I used M& M’s limited edition jubilee coloured ones)
<img src="http://www.minimins.com/attachment.php?attachmentid=51042"/>

Click to expand...

Right that's it....time to get some baking done !

Pete’s Turkey Nuggets-2

Makes 12-14 pieces

Ingredients

1/2tsp Garlic Salt
1tsp Schwartz Cajun
1 Egg (ff)
40g Dried Breadcrumbs/2x 400g wholemeal loaf (=1Heb)
105g Turkey Breast Steak, cut into nuggets (ff)


Method

Take 2 stale slices of wholemeal bread, place in a food processor, reduce to smooth bread crumbs, and tip into a bowl. Mix with the Cajun & garlic salt & place in a plastic bag.
Beat an egg in a small bowl, dip the turkey nuggets into the egg, then into the bag with the breadcrumbs in, shake until coated then place on a flat ovenproof tray.
Cook at 180C for 10-15 mins until browned.

Billesley's Jubilee Night Party

Last night's Jubilee night party, food was great, good attendance.

i am definately going to try some of these

missbehave76 said:

wow thanks pete im certainly trying some of these x

Click to expand...

me too, thanks pete!!

Pete’s Spicier Creole Jambalaya (Revisited)

Pete’s Spicier Creole Jambalaya (Revisited)

Serves 4 – 2 syns per serving

Ingredients


1 Onion, chopped (s) (sff)
1 Fresh red chilli, chopped finely (s) (sff)
1 Cup of frozen peas (ss) (ff)
1tspTurmeric
1tbsp Sweetener
2 Bay leaves
2 Peppers, deseeded and chopped (s) (sff)
2 Garlic cloves, crushed (sff)
8 Sainsbury’s Chorizo slices, cut into strips (0.5syn each/2= 2 Syn each.)
175g pre-cooked chicken pieces (s) (ff)
200g long grain rice (ff)
400g can chopped tomatoes (s) (sff)
500ml chicken stock, made with a “Knorr stockpot”
Parsley, chopped roughly
Sprinkling of Cajun spice
Lemon juice (ss) (sff)

Method



Spray a large frying pan with FryLight, add the onion, garlic, chilli, bay leaves, peppers & chorizo, cook for 5 mins with the lid on.

Add the chicken, sprinkle it with the Cajun powder, mix together, add the tomatoes, sweetener, rice, turmeric & stock, bring to the boil them reduce the heat to a simmer, cook for 25-30 mins until almost all the stock has cooked in, add the peas, chopped parsley & drizzle the lemon juice in it. Cook for 5mins more, removing the bay leaves before serving.

Pete’s Stuffed Portobello Mushrooms

Pete’s Stuffed Portobello Mushrooms

Serves 2

Ingredients

1 Garlic bulb (s) (sff)
4tbsp/60g Parmesan cheese (2Hea/2=1 Hea each person)
4 Portobello Mushrooms, skinned (s) (sff)
4 Rashers of smoked bacon cut into small pieces (ff)
100g Fat free cottage cheese (ff)
Fresh or dried chives

Method

Cut the top off a garlic bulb, spray with Fry Light and place in an oven-proof dish, cook for 20 mins at 180c. Remove and separate the garlic cloves.
On a wooden cutting board crush the cloves with a large knife used sideways, add salt, chives, spray with Fry Light and chop into a paste.
Cook the bacon pieces until crisp in a dry frying pan.
Spray two oven-proof dishes sprayed with Fry Light, add the skinned and de-cored mushrooms and a ¼ of the paste to each one, add the cottage cheese, and top with the parmesan cheese, spray again and cook for 20 mins at 180c. When the cheese has browned, removed and serve with a salad.



If you leave out the bacon then suitable for Vegetarians!

Pete’s Beef Chow Mein

Pete’s Beef Chow Mein

Serves 2

Ingredients

1 Carrot, sliced into matchsticks (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Chilli, finely chopped
1 Garlic clove, finely chopped (sff)
1tsp sesame oil (2syn/2=1 syn per person)
1tbsp sweetener
1tbsp runny honey (2.5 syns/2=1.25 syns per person)
2.5cm of Ginger, finely sliced
3tbsp light soy sauce
100g Sharwood’s fine rice noodles (ff)
200g Beansprouts (s) (sff)
250g Stewing beef (ff)

Method

Place the beef in a freezer for 1 hr., remove & finely slice, place in a bowl & marinate with 1tbsp of the soy sauce & runny honey, mix well and cover, place in the fridge until mealtime.
Prepare the noodles as per the packet instructions.
Heat wok, sprayed with Fry Light and stir-fry the beef strips until browned, add the garlic, ginger, onion & carrot and cook for 2 mins, add the bean sprouts, noodles, sweetener & soy sauce, mix well, cook for 5 mins until hot, just before serving add the sesame oil, serve in heated bowls.

Pete’s Chicken Chow Mein

Pete’s Chicken Chow Mein

Serves 2

Ingredients

1 Carrot, sliced into matchsticks (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Chilli, finely chopped
1 Garlic clove, finely chopped (sff)
1tsp sesame oil (2syn/2=1 syn per person)
1tbsp sweetener
1tbsp runny honey (2.5 syns/2=1.25 syns per person)
2.5cm of Ginger, finely sliced
3tbsp light soy sauce
100g Sharwood’s fine rice noodles (ff)
200g Beansprouts (s) (sff)
250g Chicken breast (ff)

Method

Place the chicken in a freezer for 1 hr., remove & slice into strips, place in a bowl & marinate with 1tbsp of the soy sauce & runny honey, mix well and cover, place in the fridge until mealtime.
Prepare the noodles as per the packet instructions.
Heat wok, sprayed with Fry Light and stir-fry the chicken until browned, add the garlic, ginger, onion & carrot and cook for 2 mins, add the bean sprouts, noodles, sweetener & remaining soy sauce, mix well, cook for 5 mins until hot, just before serving add the sesame oil, serve in heated bowls.