Pete's Recipe Book
- Thread starter bilsat
- Start date
kayla6002
Silver Member
I'm just making this for tea tonight looks lovely
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autumnbabe
Gold Member
That looks lovely. Let us know how it tastes
bilsat
Really likes to cook
Last recipe for the year! A bit late but very tasty.....Happy New Year.
Pete
Pete’s SW Christmas Mulled Wine (2013)
Serves 4
Ingredients
1 Orange, cut into slices (s) (sff)
2 Sachets of Schwartz mulled wine spice
2Tbsp sweetener
400ml Robinsons Mixed Fruit juice
1Ltr Hot water
Method
Boil the water, mix with the Robinson’s juice, add the spices, 2 slices of orange & sweetener, bring back almost to the boil then simmer just under boiling for at least 10 mins. Serve while warm; keep the remainder in a vacuum flask.
Pete
Pete’s SW Christmas Mulled Wine (2013)
Serves 4
Ingredients
1 Orange, cut into slices (s) (sff)
2 Sachets of Schwartz mulled wine spice
2Tbsp sweetener
400ml Robinsons Mixed Fruit juice
1Ltr Hot water
Method
Boil the water, mix with the Robinson’s juice, add the spices, 2 slices of orange & sweetener, bring back almost to the boil then simmer just under boiling for at least 10 mins. Serve while warm; keep the remainder in a vacuum flask.
monkeytheory
Full Member
Oh had the mulled wine at the taster 2 weeks ago it's delish, thanks for the recipe 
bilsat
Really likes to cook
Pete’s Crunchy Cobs (2014)
Serves 2
Ingredients
2 60g Crunchy Cobs (7.5 syns) or 60g Wholemeal Cob (1Hea)
2 Rashers of smoked bacon, finely chopped (ff)
2 Eggs, whipped (ff)
60g Emmental Cheese, grated (2Hea/2= 1Hea)
S & P
Method
Cut the top off the cob, and then hollow out until all that’s left is a thin walled shell.
Pre-heat the oven to 180C.
Spray the inside of the cob with frylight & cook for 10 mins. Remove & allow to cool for a minute or two.
In the meantime cook in a frying pan, the bacon until cooked, break 1 egg into the pan & whisk until the egg start to set, add the other egg & repeat, mix well with the bacon, season well, remove from the heat.
Share the bacon & egg mix between the cobs, press well into the cob, then share the cheese between the cobs, return to the oven for another 10 mins, remove & eat while hot.
Serves 2
Ingredients
2 60g Crunchy Cobs (7.5 syns) or 60g Wholemeal Cob (1Hea)
2 Rashers of smoked bacon, finely chopped (ff)
2 Eggs, whipped (ff)
60g Emmental Cheese, grated (2Hea/2= 1Hea)
S & P
Method
Cut the top off the cob, and then hollow out until all that’s left is a thin walled shell.
Pre-heat the oven to 180C.
Spray the inside of the cob with frylight & cook for 10 mins. Remove & allow to cool for a minute or two.
In the meantime cook in a frying pan, the bacon until cooked, break 1 egg into the pan & whisk until the egg start to set, add the other egg & repeat, mix well with the bacon, season well, remove from the heat.
Share the bacon & egg mix between the cobs, press well into the cob, then share the cheese between the cobs, return to the oven for another 10 mins, remove & eat while hot.
bilsat
Really likes to cook
Pete’s Spicy Beef & Rice (2014)
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Red Pepper deseeded & sliced (s) (sff)
1 Yellow Pepper deseeded & sliced (s) (sff)
1Tsp Cumin
1Tsp Coriander
1Tbsp Hot Paprika
2 Tomatoes, cubed (s) (sff)
2 Garlic cloves (sff)
8 Slices of Chorizo sausage (4 syns/2=2 syns per person)
100g Frozen peas (ff)
100g Long grain rice (ff)
200g Mushrooms, quartered (s) (sff)
250g Beef, sliced very thin (ff)
400g Beef Stock
Method
In a frying pan sprayed with frylight, cook the onions until soft, add peppers, garlic, chorizo, spices & beef, cook until the beef has browned.
Add the mushrooms, rice, tomatoes & stock, cover & bring to the boil then reduce the heat & simmer until the liquid has almost completely gone, stir from time to time to prevent it sticking, add the peas just before the liquid has gone, (about 5 mins before serving)
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Red Pepper deseeded & sliced (s) (sff)
1 Yellow Pepper deseeded & sliced (s) (sff)
1Tsp Cumin
1Tsp Coriander
1Tbsp Hot Paprika
2 Tomatoes, cubed (s) (sff)
2 Garlic cloves (sff)
8 Slices of Chorizo sausage (4 syns/2=2 syns per person)
100g Frozen peas (ff)
100g Long grain rice (ff)
200g Mushrooms, quartered (s) (sff)
250g Beef, sliced very thin (ff)
400g Beef Stock
Method
In a frying pan sprayed with frylight, cook the onions until soft, add peppers, garlic, chorizo, spices & beef, cook until the beef has browned.
Add the mushrooms, rice, tomatoes & stock, cover & bring to the boil then reduce the heat & simmer until the liquid has almost completely gone, stir from time to time to prevent it sticking, add the peas just before the liquid has gone, (about 5 mins before serving)
Hi Pete,
Your recipes are amazing so thank you for your contribution. Just a quick question, I'm allergic to tomatoes. Do you know of any alternative for the chickpea Dahl? Or will it matter too much for the taste/consistency if I left them out and upped my powder quantities?
Thank you
Viki
pflorida
Silver Member
Mmmmm these look amazing!!!
does anyone know if I can use tomato purée instead of passata for the smash pizza??
