Pete's Recipe Book

bilsat said:

Pete’s Texas Cheese Fries (2013)

Serves 2

Ingredients

¼ tsp chilli powder
¼ tsp garlic salt
¼ tsp cumin powder
1 tsp smoked paprika
1 tbsp. jalapeno Peppers, finely chopped (s) (sff)
2 Floury potatoes such as Maris Piper (ff)
2 Rashers of smoked bacon, fat removed, cut into small pieces (ff)
2 Spring onions, finely chopped (s) (sff)
2 tbsp of Fat free Fromage Frais (ff)
60g Strong Cheddar cheese, grated (2 Hea/2= 1Hea per person)
Handful of fresh chives, finely chopped
Pepper

Method

Pre-heat the oven to 180C.
In a small bowl, mix together, chilli powder, garlic salt, cumin, paprika & pepper, set aside.
Cut the potatoes, skin left on, into chips, part boil for 5 mins, drain and while hot, spray with frylight & sprinkle with the mixed spices, place on a flat tray, place in the oven, cook for 15 mins, remove & turn over, continue until cooked, then remove & place in a shallow dish.
In a frying pan, cook the bacon until almost crisp, remove & chop into pieces, mix with the spring onions & jalapenos.
Sprinkle the cheese over the chips & add the bacon, spring onions & jalapenos & cook until the cheese has melted.
Make a dip of Fromage Frais mixed with fresh chives.
Serve with a side salad.
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pebbles67 said:

Here u go :-

Pete’s Peanut Curry

(Adopted from Tesco’s real food booklet)

Not suitable for people with nut allergies

Serves 2

Ingredients

150g Pre-cooked chicken (s) (ff)
1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp sweetener
2 Garlic cloves (sff)
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
2cm piece of ginger, grated
200mL hot water
400g chopped tomatoes (s) (sff)
Handful of coriander

Method

In a frying pan sprayed with Fry Light, cook the chicken until browned, remove and set aside.
Spray the frying pan again with fry Light, cook onion, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes then add the chicken, tomatoes & sweetener, cook for 10 mins. Place the stockpot on top of the cooking food and allow to infuse.
Add the peanut butter and the 200mL of water mix well & cook on a medium heat until the chicken is hot, and the sauce has thickened, sprinkle the coriander over the food.
Serve with rice & side salad.
(Finish the meal with chilled melon)

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sam_sutty said:

I make it without the chilli in 4 my friend who hates ne spicy and she loves it, i made just the sauce last night no chilli to go with fried rice and wasn't spicy at all

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bilsat said:

Egh1987.
You need to freeze it to make it firm, if you put it in the fridge, it will be runny so it's up to you!
Chocko1.
If you leave the chilli out, it will be milder, it's all adjustable, you can reduce the amount of spices as you like.It depends on your tastebuds!

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gossamersquare said:

Thanks Pete, thought I would ask as I always struggle with weight loss on EE.

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