Pete's Recipe Book

As Emb77 said, Sainsbury's or most Asian shops that stock large refill packs.

Hi bilsat,

I've recently discovered your thread and am enjoying trying out some of your recipes.

I'm going to try your bacon pasta and cheese bake later but swap the leeks for courgetttes as I have a glut at the moment

Just read the convo about asafoteida.

It may be authentic but it's foul smelling stuff - it's common name is well deserved

I tracked some down a couple of years ago when it was a bit harder to come by but couldn't bring myself to use it after taking a sniff so I would advise anyone who wants to try it not to smell it first!

cat yoyo greaves said:

Where did you buy asafoteida been on a hunt for a few weeks now :/ as its in a lot of my Indian housewife curry cook book recipes

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I got mine from Asda a couple of months ago. Like you had to hunt around for it a bit before I found it.

Pete’s Turkey Lasagne

Pete’s Turkey Lasagne

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Pack of pasta sheets (ff)
1 Bay leaf
1tbsp Extra virgin olive oil (1Heb/4=0.25 Heb per person)
1tbsp Sweetener
1tbsp Dried Basil
2tbsp Tomato puree (s) (sff)
90g Low fat cheddar cheese (2Hea/4=0.5 Hea per person)
120mL red cooking wine (4syn/4=1 syn per person)
250g Minced turkey (s) (ff)
400g Tinned tomato’s (s) (sff)
Salt & pepper

Sauce

1tbsp butter (5.5 syn/4=<1.5syns per person)
25g Plain flour (4 syn/4=1syn per person)
375mL skimmed milk (1Hea/4=0.25 Hea per person)

Method

Preheat the oven to 180c.
In a frying pan add the oil, cook the garlic & onion for 5 mins, add the turkey and cook until browned, add the wine and increase the heat to cook out the alcohol and reduce by half. Add the tomatoes, puree, sweetener, S & P & basil, turn the heat down & cook for 20 mins, then set aside.
Make the béchamel sauce by melting the butter, add the flour a bit at a time, stirring all the time, add the milk & bay leaf, keep stirring until it thickens, remove from the heat & remove the bay leaf, set aside.
Using an oven-proof dish at least 20x12x4cm cover the base with a layer of the turkey, cover with pasta sheets, breaking if necessary to fit, then a layer of the béchamel sauce, pasta sheet, turkey, pasta sheet & finish with a final layer of the béchamel sauce . Sprinkle the top with the cheese and cook for 30 mins until cooked and browned.

Hi Pete. This sounds lovely but the method refers to butter, milk & flour which I can't see listed in the ingredients. Just wondering the quantities needed as these would increase the syns! Thanks.

Hi Slimming Sinead.
I don't know what happened! I missed a complete paragraph of the recipe when I transferred it to the finished copy!
My apologies! I have adjusted the recipe...................It was early this morning!
Pete

Thanks a million Pete. No need to apologise. Thanks for putting so much time into this thread.

Just made the tomato soup for lunch, my 2 daughters wolfed it down as i sat polishing my halo that they were enjoyingmy first every homemade soup!

They had cheese melted on wholemeal toast dipped in theirs, and i had hexa cheese melted on hexb 3 krisp rolls and a few chilli flakes mixed in...gorgeous, warming, filling meal. This will be a regular in our house.

I am up to page 28 of this thread and have copied about 15 recipes into word to try!

Wife's away, Pete can play!

Pete’s Mediterranean Spicy Chicken

Serves 2

Ingredients

1 Chicken breast per person, cut into cubes (s) (ff)
1 red onion, finely chopped, (s) (sff)
1 Sweet pepper, finely sliced lengthways (s) (sff)
1 Red pepper, 1 Green pepper, finely sliced lengthways (s) (sff)
1 Jalapenos Pepper, finely sliced (s) (sff)
1 Knorr chicken “stockpot” mixed with 100mL water
1tbsp Tomato Puree (s) (sff)
1tbsp Virgin olive (1Heb/2=1/2 Heb per person) Or (6syn/2=3syn per person)
1tbsp balsamic vinegar
1tbsp sweetener
2tbsp oregano
3 Garlic cloves, finely chopped (sff)
400g Chopped tomatoes (s) (sff)
Cajun seasoning
Salt & Pepper

Method

Cook the chicken sprinkled with Cajun seasoning in a hot frying pan until browned.
Remove & set aside.
In the frying pan add the olive oil & the garlic, cook until the garlic is infused, add the peppers & onion, cook for 5 mins.
Add the tomatoes, sweetener, balsamic vinegar, puree & oregano, mix well, put the browned chicken in, add the stock, and bring to the boil, cook for 20-30 mins until the chicken is cooked and the sauce has thickened. Season to taste.
Serve with either vegetables or cooked rice.

Sounds and looks amazing Pete, my local Indian make a garlic chicken curry it's so garlicky & creamy it's amazing, I asked the chef how he made it and he said add garlic butter and single cream with a wee bit of salt to the traditional curry. How do you think I could adjust this to SW?

Had the instant mash pizzas last night with sw chips. Pizza toppings were mushrooms, roasted red onion and chorizo! Yum!

(1stone lighter and still going... I will be a skinny bride!) :-D

Hi Joanne.
You could use garlic on it's own, it's syn free. If you like Yogurt you could add this at the end of cooking when the heat has been turned down to replace the cream, it will make it look creamy, I usually add salt & pepper as a normal ingredient.If you must you could add a tbsp of butter but remember to syn it at 5.5 syns! but if you are making the curry for 4 people remember to divide the syns by 4 then it's less than 1.5 syns per person.........
Good luck.
Pete

Hi Pete. I'm making your famous peanut curry again today but I'm wanting to make alot of it so I can freeze some. Shall I just double the amount of everything ? Ta x

jezzi999 said:

I make big double batches all the time. It freezes well. As it defrosts sometimes it looks like its gone watery, but as soon as you stir it it looks great again and tastes lovely.

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Do I just double everything ? Like the spices n stuff ? X

Emb77 said:

Do I just double everything ? Like the spices n stuff ? X

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Yes double everything on the ingredients list x

Sent from my galaxy s2 using MiniMins app

bilsat said:

Hi Joanne.
You could use garlic on it's own, it's syn free. If you like Yogurt you could add this at the end of cooking when the heat has been turned down to replace the cream, it will make it look creamy, I usually add salt & pepper as a normal ingredient.If you must you could add a tbsp of butter but remember to syn it at 5.5 syns! but if you are making the curry for 4 people remember to divide the syns by 4 then it's less than 1.5 syns per person.........
Good luck.
Pete

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Thanks Pete, think I'll give a it a bash in the next few weeks

bilsat said:

Hi Cat.
Yes Saltaire in Yorkshire! My son & his wife live in Shipley and we went to the Saltaire festival........

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I'm from lovely Bradford too, thanks for all the recipes, looking forward to trying them this week. Never knew you could use Smash for pizza and pastry so already been and bought some, going to try the beef pasty thingy tonight. (without telling the hubby what it's made with)

Lots of inspiration so thank you

Lyndsey

Enjoy!
Most recipes you can adjust up or down to suit, the only things to watch are very spicy ingredients such as hot chillies, depends on your taste buds! I often vary the amounts to suit ingredients that I have in the cupboard........
Part of the fun!
Pete

Hello Pete, I am now desperate to find your Peanut Curry. I have seen so many comments listed about it but cannot find the recipe !!
Just adore your recipes, have tried a lot of them and frozen them into portions.

You are such a Super Star!!!

Please let me have the recipe for the curry .... Pretty please...xx