Pete's Recipe Book

bilsat

Really likes to cook

• 11 April 2013

• #1,101

Pete’s Mini Banana & Strawberry Cake (2013)


Less than 1 Syn per slice (24 mini cakes)

Ingredients

1 tsp Baking powder (0.5 syns)
1 tbsp. Cinnamon
2 Bananas (140g) (7 syns)
3 Large eggs, separated (ff)
3 tbsp. Sweetener
50g Self raising flour (8 syns)
Oven proof shallow tray approx. 25cm x 40cm

*Filling

1 tsp Strawberry essence
1 tsp Red food colouring
2-3 tbsp. Sweetener (to taste)
100g Sainsbury’s “be good to yourself” Normandy 0.1% fat Fromage frais (ff)


Method

Pre-heat the oven to180c.
Separate the egg whites, tip into a clean glass bowl.
In a food blender, mix the remaining ingredients until they form a syrup type mix.
With an electric hand whisk, whisk the whites until they form a white, stiff mix, carefully add & mix with the other ingredients, using a plastic spatula.
Tip the mix into the tray, tap down on the work surface, and cook for 20 mins at 180c.
Remove & allow to cool, using a pizza cutter, cut into 16 pieces.

When cool cut each slice into 3 making 48 cubes, mix the filling together & using a flexible pallet knife, spread in the underside of one cube, place another cube correct side up , on top, like a sponge
Making 24 mini cakes.

 

bilsat

Really likes to cook

• 11 April 2013

• #1,102

6 eaten for testing!

 

K

kay SW xx

Member

• 11 April 2013

• #1,103

These look lovely. Will be trying these

 

ScarlettStar86

Gold Member

• 11 April 2013

• #1,104

Are you sure amoy straight to wok noodles are free? My consultant Saif they were synned as they have oil. Thought it was only dried noodles, same as pasta.

 

Maddysmum

Gold Member

• 11 April 2013

• #1,105

ScarlettStar86 said:

Are you sure amoy straight to wok noodles are free? My consultant Saif they were synned as they have oil. Thought it was only dried noodles, same as pasta.

Click to expand...

Amoy straight to wok rice noodles are free rest are 2.5-3.5 syns per 150g

 

ScarlettStar86

Gold Member

• 11 April 2013

• #1,106

Aah ok it must have been the others she meant then thanks!

 

1

1goldingoap

Silver Member

• 12 April 2013

• #1,107

have you a stirfry sause using honey .lorna

 

bilsat

Really likes to cook

• 13 April 2013

• #1,108

Hi Lorna.
I don't have a recipe using honey for a stir-fry sauce but this one you could replace the sweetener with honey, remember to syn it!
You can replace the "very lazy" products with fresh items...

Pete’s Stir-Fry Sauce

Ingredients

1 Tbsp. Sweetener
1 Spring onion, finely chopped (s)(sff)
1 Tbsp. light soy sauce
1 Tbsp. Blue Dragon Oyster Oil 1Syn
1 Tsp Toasted Sesame Oil 2Syn?
1 Tsp Very Lazy Garlic
1 Tsp Very lazy Ginger
1 Tsp Very Lazy Chilli
Salt & Pepper

Method

Spray a small non-stick pan with Fry Light then add the ingredients, except the sesame sauce, and cook over a low heat, stirring to blend, if too thick add a small quantity of water. Season well with salt & pepper. Cook for 5 mins then add to a stir-Fry meal after adding the noodles. Just before serving add the sesame sauce then plate up.

 

bilsat

Really likes to cook

• 13 April 2013

• #1,109

Pete’s Chicken Madras (2013)

(Based on Kay003 recipe on Minimins)


Serves 2

Ingredients

¼ cup of hot water
½ handful of Coriander leaves
1 Large onion, finely sliced (s) (sff)
1 Red chilli, finely chopped (s) (sff)
1 Lime, juiced (ss) (sff)
1 tsp Chilli powder
1 tsp turmeric
1 tsp Cumin seeds
1 tsp fenugreek powder
1 tbsp. Tomato puree (s) (sff)
1 tbsp. Sweetener
2 tsp Garam masala
2 Cardamoms (split open)
6 Curry leaves
150g Cubed chicken (s) (ff)
150mL water
400g Chopped tomatoes (s) (sff)
S & P

Method

In a frying pan sprayed with frylight, brown the chicken then remove & set aside.
Re-spray the pan & cook the onions, add the cumin seeds & fenugreek, fry for 5 mins until the onions are soft.
Add the red chilli, turmeric, chilli powder, cardamoms & cup of water, mix well & cook the water out.
Add the tomato, tomato puree & sweetener, increase the heat & boil the contents, reduce to a simmer,
Simmer for 10 mins, add the 150mL of water, chicken, season, mix well & cover for 10 mins, remove lid & add the lime juice, curry leaves & garam masala, simmer for another 10 mins uncovered, garnish with coriander. Remove curry leaves & cardamoms husks before eating!
Serve with Basmati rice.

 

Fatty_no_more

Slimming for my children

• 13 April 2013

• #1,110

Hi Pete how spicy is the madras? As my husband loves madras but I can't really handle really spicy stuff? X

 

bilsat

Really likes to cook

• 14 April 2013

• #1,111

It's quite hot! you could cut out the chilli to make it milder.......

 

Fatty_no_more

Slimming for my children

• 14 April 2013

• #1,112

Cheers xxx

 

DanielleInglis

Member

• 14 April 2013

• #1,113

Loving your recipes, defo a big help as i was stuck for ideas

 

Ali Kat

Full Member

• 15 April 2013

• #1,114

Can't thank you enough Pete, you're a star. I've put in the ingredients for 20 of your recipes on my asda on line shopping list & it's only come to £59. I did have quite a lot of the spices already though. Silly question but can any1 tell me if sesame seed oil the same as sesame oil? never used it before & can you buy madras curry powder & oyster oil in tesco? as I don't have a sainsbury's close to me. Thanks. Quick tip, don't know if any1 has mentioned this, but if you use blue dragon chow mein sauce in the stir fry you can save 3.5 syns as it's only 5 syns for the packet.

 

bilsat

Really likes to cook

• 16 April 2013

• #1,115

Hi Ali Cat.
Thanks for that info on the blue dragon chow mein sauce, I will have to try it.
I believe the sesame seed oil & sesame oil are the same, i've never seen sesame seed oil advertised here!
The madras curry powder is available from most supermarkets, try one that is located in an area with a high Asian population as they have a better choice! Failing that try Asian shops, the larger the shop, the better.
Oyster oil should be available from Tesco, Asda, etc.....
Pete

 

Ali Kat

Full Member

• 16 April 2013

• #1,116

Cheers Pete. My friend who's a great baker is going to do me a scan bran carrot cake when she's got time, so I'm looking forward to that.

 

Fatty_no_more

Slimming for my children

• 16 April 2013

• #1,117

Omg just had the lemon chicken!

A new fav!

 

Ste-leigh90

Member

• 17 April 2013

• #1,118

Hi Pete,

Just a quick one, can you just use cubed chicken breast for Pete’s Chinese breast Chixsticks (2013)?

 

bilsat

Really likes to cook

• 18 April 2013

• #1,119

Yes you can, but the ones I get are already made up with the seasoning by my local butcher, a lot of butchers do these, you just have to find them out! If you can get the seasoning of course you can make them yourself.

 

bilsat

Really likes to cook

• 18 April 2013

• #1,120

Pete’s Chicken & Pepper Curry (2013)

Serves 2

Ingredients

1 Red Onion, finely sliced (s) (sff)
1 Chilli, deseeded & finely chopped (s) (sff)
1 tbsp. Cumin
1 tbsp. Cinnamon
1 tbsp. Sweetener
1 tbsp. Cornflower (3.5syns/2= 1.75 per person)
2 Red peppers, chopped into small pieces (s) (sff)
2 tbsp. Light soy sauce
2 tbsp. Tomato puree
2 tbsp. Red wine vinegar
2 tbsp. Madras curry powder
2.5cm Cube of ginger, grated
3 Spring onions, chopped (s) (sff)
4 Tomatoes, chopped (s) (sff)
100g Cooked basmati rice (ff)
150mL Chicken stock
200g Cubed chicken breasts (s) (ff)

Method

In a bowl, mix together the stock, soy sauce, tomato puree, vinegar, sweetener, madras curry powder & cornflower, set aside.
In a frying pan sprayed with frylight, cook the chicken until white, set aside.
Cook the onion, peppers until soft then add the ginger, cook for 1-2 mins, add the chicken , tomatoes & stock, bring to a boil then reduce to a simmer for 10 mins or until the chicken is cooked & the sauce has thickened, sprinkled the chopped spring onions & serve on a bed of basmati rice.