Pete's Recipe Book

Pete’s Chickpea Dahl (2013)

Serves 2

Ingredients

½ tsp Coriander
½ tsp Cumin
½ tsp Turmeric
1 Medium Onion (s) (sff)
1 lemon, zest & juice (ss) (sff)
1 Small cup of frozen peas (ss) ff)
1 tsp Madras curry powder
1 Tbsp. mustard seeds
5cm cube of ginger
6 medium sized tomatoes (s) (sff)
6 Cardamom seeds
100g White rice (ff)
100g Red lentils (s) (ff)
300mL Boiling water
400g Chickpea (s) (ff)
S & P
* Optional
Small Quantity of parsley

Method

In a food processor, reduce the onion, tomato & ginger to a puree, set aside.
Heat a frying pan, add the cardamom seeds & mustard seeds, heat until they “pop”, add the puree, cook for 5 mins then add the spices, lemon zest & juice, cook for 5 mins then add the lentils & the chickpeas with it’s liquid, add the water & bring to the boil then reduce to a simmer for 30 mins, if the water has all been absorbed then add extra. Season well. Leave covered for 5 mins before serving.
Cook the rice so that it’s ready at the same time as the Dahl.
Plate up & decorate with parsley.

Chickpea Dahl (Small).JPG
 
Peanut butter curry, yuk sung, beef stroganof, chilli con carni are my favourites.
Pete
 
Pete’s Roasted Pepper & Tomato Soup (2013)

Serves 2

Ingredients

1 Onion (s) (sff)
1 Garlic Clove (sff)
1 Carrot (s) (sff)
1 Celery Stick (s) (sff)
2 Red Peppers (s) (sff)
200mL Vegetable stock
400g Chopped Tomatoes (s) (sff)
S & P

Method

On a gas flame, blacken the peppers then put them into a plastic bag, seal the bag & allow to steam.
After a few minutes, remove & clean the blackened skin off, remove the seeds then add to the food processer, with the onion, garlic, carrot & celery stick.
In a saucepan, sprayed with fry light, add the chopped up ingredients & cook until soft, add the tomatoes, stock, bring to the boil, then reduce to a simmer for 20 mins, remove from the heat & using a hand blender reduce the soup to a smooth constituency. Season well & serve in a warmed bowl.

Roasted Pepper (Small).JPGRoasted Pepper & Tomato S (Small).JPG
 
Pete’s Spring Rolls (2013)

Serves 2

Ingredients

1 Carrot (s) (sff)
1 Spring Onion (s) (sff)
1 Sweet pepper (s) (sff)
1 Egg (ff)
1 Tsp Chinese 5 spice
1 Tbsp. Water
1 Tbsp. Dark Soy Sauce
3 Sheets of Filo Pastry (3 syns per sheet=1.5 syns per roll)
4 Cabbage leaves (s) (sff)
S & P

Method

Preheat the oven to 180C.
Chop all the vegetables to matchstick size, stir-fry for 5 mins, mix the 5 spice with the water & soy sauce, add to the veg, and cook until the liquid has evaporated.
Remove & place on kitchen towels to allow any remaining liquid to drain out.
Break the egg into a small bowl, break the yoke & mix well. Cut the filo pastry in half to create 6 pieces, lay 1 piece on a flat board, at a 45 degree angle, egg wash, place a portion of the veg across one end of the filo, roll to cover then fold both sides in, roll until you reach the end of the filo, you should now have a cigar shape, egg wash the filo roll you have just made, place on a flat tray covered with greaseproof paper. Cook for 15 mins until browned & cooked.
Spring Roll (Small).JPGSpring Roll-2 (Small).JPGSpring Roll-3 (Small).JPG
 
Pete’s Baked Apple (2013)
(Based on a SW recipe)


Serves 2

Ingredients

1 Tub of Mullerlight Yogurt of your choice (ff)
2 Tbsp. of mincemeat
2 Cooking apples about 100g each (s) (sff) (1Heb per person)
Ground Cinnamon

Method

Preheat the oven to 180C.
Take the core out of each apple, share the mincemeat between the 2 apples, place in an ovenproof dish & cook for about 30 mins or until the apple is cooked.
Remove and plate up, sprinkle with the cinnamon & spoon your favourite yogurt over the apple.

Baked Apple (Small).JPG
 
Pete’s Garlic Mushrooms (2013)

Serves 2

Ingredients

3 Garlic cloves (sff)
6 Tbsp. Fat free Normandy Fromage Frais (ff)
100g pasta of your choice (ff)
200g Brown mushrooms (s) (sff)
200mL chicken stock
Small tin of Tuna in spring water (ff)
S & P
*Option extra
60g Strong Cheddar (2Hea/2=1Hea per person)

Method

Remove the Fromage frais from the fridge & allow coming to room temperature.
Cut the mushrooms into quarters, in a small frying pan sprayed with frylight, cook the mushrooms for 5 mins, add garlic, chicken stock, bring to the boil & reduce the liquid until it’s almost all gone.
Remove from the heat for 1-2 mins; mix the fromage frais with the mushrooms.
In the meantime cook your pasta as per the package instructions.
Open the Tuna, drain & plate up, add the pasta & mushrooms.
*sprinkle with the cheese if using.
Garlic Mushrooms (2) (Small).jpg
 
I will have a turkey crown, roasted veg, followed by fruit.
Tea will be either home made egg custards, or eton mess, possibly followed by yogurt ice cream.
Home made filo mince pies will be available, as will mince stuffed apples..…
That's the plan!

Sent from my Nexus 7 using MiniMins.com mobile app
 
We are due to a SW weigh in on Boxing Day###!

Sent from my Nexus 7 using MiniMins.com mobile app
 
On boxing day :eek: how cruel is that lol.
I plan to be as good as I can over Christmas eve. And day. Then back on plan after that. I am sure I can stand on the scales after that with a small loss or a sts.
 
I don't worry! if I gain then I make an effort the next week.......
 
Great night at our taster night!
Taster Night-2.jpgTaster night-3.jpgMy cooking for taster night 19 Dec 2013.jpg
 
Pete’s Chicken & Spicy Beans (2013)

Serves 2

Ingredients

1 Tsp Tarragon
1 Tbsp Tomato Puree (s) (sff)
2 Tbsp White wine vinegar
2 Chicken breasts cut into chunks, (s) (ff)
2 Garlic cloves (sff)
6 Shallots (s) (sff)
100g long grain rice (ff)
150g Mushrooms, cut into slices (s) (sff)
250mL Chicken stock
400ml Chopped Tomatoes (s) (sff)
400mL Mixed Beans (s) (sff)

Method

In a frying pan or casserole dish, sprayed with frylight, brown the chicken & set aside. Deglaze the pan with the white wine vinegar.
Cook the shallots until soft, add the garlic, cook for 5 mins, add tomatoes, beans, tomato puree, and cook until the liquid has reduced by 50%.
Return the chicken to the pan, add mushrooms, stock & tarragon, and cook covered for 15 mins on a low light until the chicken is cooked.
This can also be cooked for several hours on an eco setting in the oven.
Cook the rice as per the instructions on the packet.
Plate up with the chicken.

Chicken with spicy beans (Small).JPG
 
Pete’s Cottage Pie (2013)

Serves 4

Ingredients

1 Onion (s) (sff)
1 Carrot (s) (sff)
1 Celery Stick (s) (sff)
1 Knorr Dark beef Stockpot
1 Tbsp. dried parsley
1 Tbsp. Tomato Puree (s) (sff)
2 Garlic cloves (sff)
3 Large Potatoes (ff)
250g Extra lean Beef Mince (ff)
400g Chopped Tomatoes (s) (sff)
500g Passata (s) (sff)
S & P

Method
Cook the mince in a frying pan until it’s browned, add the stockpot & allow to melt, mix well.
Add the onion, garlic, carrot & celery, all chopped finely, cook until soft, add the tomatoes & passata, sprinkle with the parsley, bring to the boil then turn down to a simmer, add the tomato puree, mix well & cover.
Simmer for 20 mins, remove lid & season.
Pre-heat the oven to 180C.
In the meantime peel the potatoes, boil for 20 mins then mash to a smooth consistency.
Place the meat in an ovenproof dish, cover with a layer of mash & cook in a hot oven for 10 mins to brown the top. (You can add cheese as a topping if you like)

Cottage Pie (Small).JPGCottage Pie-2 (Small).JPG
 
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