Pete's Recipe Book

bilsat said:

Pete’s Honey Glazed Sausages with Mash & Cauliflower

Serves 2
Ingredients
4 Sainsbury’s “Be good to yourself” extra lean Cumberland sausage 0.5 syn each (ff)
2 medium potatoes, Floury type Maris Piper or King Edwards (ff)
1/3 of a large Cauliflower & cut into florets (s)(sff)
1tbsp runny honey 2.5 syns
1tbsp light soy sauce
1 cup frozen peas (ss)(ff)
3 Laughing Cow Cheese wedges ½ Hea

Method
Cook the sausage in a frying pan sprayed with Fry Light ,cook on a low light until cooked and light brown, add 1tbsp of runny honey, 1tbsp of light soy sauce, stir into the sausages until they are coated, keep cooking until glazed and golden in colour.
Boil the potatoes until soft, remove and mash, add Laughing Cow Cheese wedges blend until smooth.
Cook the Cauliflower florets for 4-5mins until "al dente".
Cook the peas for the same time.
Plate up and sprinkle the cauliflower with Paprika. Cover with homemade gravy.

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Pete’s Big breakfast

Better as a main meal

Ingredients

2 large tomatoes (s)(sff)
2 large mushrooms (s)(sff)
45g mozzarella cheese
2 rashers of bacon (fat removed)(ff)
2 tablespoons of baked beans (ss)(ff)
1 fresh egg (ff)
Home made savoury rice (ff)
Small carrot (s)(sff)
Small onion (s)(sff)
Sweet pepper (s)(sff)
Basil leaves

Method


Make up your savoury rice by cooking 2 Tablespoons of rice add 1 small chopped carrot,, ½ small onion, ¼ sweet pepper in a cup full of water, when the water has been absorbed then allow the rice to steam by putting a lid on the pan.
Cut the top off each tomato and remove the seeds, dribble a small amount of balsamic vinegar into each tomato and then fill with the rice, season with salt & pepper.
Prepare the mushrooms by removing the stork, add the cheese and basil leaves
Lightly oil a oven dish with fry light and place the tomatoes and mushrooms in, place in a hot oven at 180c .
Warm the beans up and prepare the egg to be poached.
Start the egg cooking.
Turn out on to a large plate
Enjoy!

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bilsat said:

Pete’s Butternut Squash & Carrot Soup


Serves 4

Ingredients

1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds. (s)(sff)
1 Knorr Vegetable stock pot made into 1Ltr stock
1 Knorr Herb stock pot
1 onion, finely chopped (s)(sff)
3 carrots, finely chopped (s)(sff)
2 celery sticks, finely chopped (s)(sff)
1 Garlic clove (sff)

Method

Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the herb stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender.

Season with salt & pepper.

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Pete’s Christmas Soup

Serves 4
Ingredients
Iceland Pre-cooked chicken chunks 300g (ff)
4 smoked bacon rashers, all fat removed (ff)
3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (0.5 syn per sausage)(ff)
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing”. Makes up to 24 balls (0.45 syns each) remove as many as you want and freeze the rest.
2 Ltr of Knorr chicken stock pot
Cupful of frozen peas (ss)(ff)
2 potatoes, peeled (ff)
2 medium onions (s)(sff)
2 cloves of garlic (sff)
2 carrots (s)(sff)
1 celery stick (s)(sff)
1 parsnip (s)(sff)
Dash of Worcester sauce
Dried sage

Method
Put the chicken in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, depending whether you want small or large “pigs in blankets” remove any fat from the bacon and cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, return to the fridge until you want to cook. Freeze any remaining ones. Made the stuffing balls as directed on the package. Freeze any remaining ones. Cook in the oven with the sausages, for about 20 mins until cooked & browned.
Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
Add the chicken and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & “pigs in blankets” on the top of the soup.

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bilsat said:

We had it yesterday,with a plate of rice, let it cook for 4 hrs!

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