Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Pete’s Parsnip, Carrot & Leek Soup (2014)
Serves 4
Ingredients
1 medium size leek, finely sliced (s) (sff)
1 Tbsp sweetener
2 Carrots, grated (s) (sff)
2 Parsnips, grated (ff)
500mL Vegetable stockpot
S & P
Method
In a deep saucepan, sprayed with frylight, cook the leeks until soft, add the carrots , parsnips & stock, cook for 20 mins, remove from the heat & liquidise with a hand blender, add seasoning to taste.
Serves 4
Ingredients
1 medium size leek, finely sliced (s) (sff)
1 Tbsp sweetener
2 Carrots, grated (s) (sff)
2 Parsnips, grated (ff)
500mL Vegetable stockpot
S & P
Method
In a deep saucepan, sprayed with frylight, cook the leeks until soft, add the carrots , parsnips & stock, cook for 20 mins, remove from the heat & liquidise with a hand blender, add seasoning to taste.
Scooter-boy
Silver Member
Sounds lush will do this later... Thanks
bilsat
Really likes to cook
Pete’s Curried Beans & Sausage (2014)
Serves 2
Ingredients
1 Knorr curry flavourpot (2 syns/2=1 syn per person)
6 Sainsbury’s B.G.T.Y low fat Cumberland sausages (3 syns/2=1.5 syns per person)
400g Baked beans (ff)
Method
Cook the sausages in a frying pan, sprayed with frylight, until browned, remove & set aside.
In a bowl mix the beans with the flavourpot. In an ovenproof shallow dish, place the sausages, then cover with the beans, cover with cooking foil & cook in a pre-heated oven at 180C for 20 mins, remove the foil then continue to cook for 15-20 mins until the sausages are cooked & the beans are bubbling.
Serves 2
Ingredients
1 Knorr curry flavourpot (2 syns/2=1 syn per person)
6 Sainsbury’s B.G.T.Y low fat Cumberland sausages (3 syns/2=1.5 syns per person)
400g Baked beans (ff)
Method
Cook the sausages in a frying pan, sprayed with frylight, until browned, remove & set aside.
In a bowl mix the beans with the flavourpot. In an ovenproof shallow dish, place the sausages, then cover with the beans, cover with cooking foil & cook in a pre-heated oven at 180C for 20 mins, remove the foil then continue to cook for 15-20 mins until the sausages are cooked & the beans are bubbling.
mockridge13
Full Member
putting this on my meal plan for next week. ty
Sent from my GT-S5830i using MiniMins.com mobile app
Sent from my GT-S5830i using MiniMins.com mobile app
bilsat
Really likes to cook
Pete’s Curried Beans & Sausage-2 (2014)
Serves 2
Ingredients
1 Knorr curry flavourpot (2 syns/2=1 syn per person)
6 Sainsbury’s B.G.T.Y low fat Cumberland sausages (3 syns/2=1.5 syns per person)
400g Baked beans (ff)
400g Chopped Tomatoes (s) (sff)
Method
Cook the sausages in a frying pan, sprayed with frylight, until browned, remove & set aside.
In a bowl mix the beans, tomatoes with the flavourpot. Place three sausages in a small ovenproof casserole dish, then cover with the bean/tomato mix, cover with cooking foil & cook in a pre-heated oven at 180C for 20 mins, remove the foil then continue to cook for 15-20 mins until the sausages are cooked & the beans are bubbling.
Serves 2
Ingredients
1 Knorr curry flavourpot (2 syns/2=1 syn per person)
6 Sainsbury’s B.G.T.Y low fat Cumberland sausages (3 syns/2=1.5 syns per person)
400g Baked beans (ff)
400g Chopped Tomatoes (s) (sff)
Method
Cook the sausages in a frying pan, sprayed with frylight, until browned, remove & set aside.
In a bowl mix the beans, tomatoes with the flavourpot. Place three sausages in a small ovenproof casserole dish, then cover with the bean/tomato mix, cover with cooking foil & cook in a pre-heated oven at 180C for 20 mins, remove the foil then continue to cook for 15-20 mins until the sausages are cooked & the beans are bubbling.
bilsat
Really likes to cook
Pete’s Easy Chicken Curry (2014)
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Garlic clove, crushed (sff)
1 Knorr Curry flavourpot (2 syns/4= 0.5 syn per person)
1 Knorr Chicken stockpot + 200ml hot water
400g Chopped tomatoes (s) (sff)
450g Chicken breast, cut into chunks (s) (ff)
S & P
Method
In a frying pan, sprayed with frylight, cook the onion & garlic until the onion is soft, add the chicken & cook for a few minutes until the chicken has gone white in colour.
Add the tomatoes & the flavourpot, mix well, increase the heat & reduce the liquid content by 50%.
Add the chicken stock, reduce the heat to a simmer, season then cover & cook for 30 mins until the chicken is cooked, serve with rice of your choice.
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Garlic clove, crushed (sff)
1 Knorr Curry flavourpot (2 syns/4= 0.5 syn per person)
1 Knorr Chicken stockpot + 200ml hot water
400g Chopped tomatoes (s) (sff)
450g Chicken breast, cut into chunks (s) (ff)
S & P
Method
In a frying pan, sprayed with frylight, cook the onion & garlic until the onion is soft, add the chicken & cook for a few minutes until the chicken has gone white in colour.
Add the tomatoes & the flavourpot, mix well, increase the heat & reduce the liquid content by 50%.
Add the chicken stock, reduce the heat to a simmer, season then cover & cook for 30 mins until the chicken is cooked, serve with rice of your choice.
Monster Muncher
Chubby Man
Pete, these are wonderful, thanks so much for posting. Also nice to see another man about the place! I am going to have a good look at these - they all look great! Thanks again.
bilsat
Really likes to cook
Pete’s Steak & Ale (2014)
Serves 4
Ingredients
1 Tbsp. flour (4/4= 1 syn per person)
1 Tbsp. Worcester sauce
1 Tbsp. Tomato puree (s) (sff)
8 Shallots cut in half (s) (sff)
150g Mushrooms, quartered (s) (sff)
200mL Knorr dark beef stock
440mL can of Guinness original (6.5/4=1.625 syns per person)
450g Chuck steak, cut into chunks (ff)
Twig of thyme
Method
Cook the shallots in a frying pan on a low light, sprayed with frylight, for about 15 mins to allow going golden in colour. Set aside.
In the meantime, in a casserole pan, cook the beef to brown it, sprinkle the flour over it & mix well, when browned, remove the meat & set aside.
Deglaze the pan with the Guinness, scraping the base with a wooden spoon, increase the heat & reduce the Guinness by half.
Return the beef back to the pan, with the mushrooms, shallots, stock, thyme, tomato puree, reduce the heat to a simmer, cover & cook on an “Eco” setting (90C) for several hours.
15 Mins before the meal remove from the oven, uncover & check the thickness of the liquid, if to thin increase the heat & keep stirring until it thickened up as the liquid is boiled off. Remove the thyme twig.
Serves 4
Ingredients
1 Tbsp. flour (4/4= 1 syn per person)
1 Tbsp. Worcester sauce
1 Tbsp. Tomato puree (s) (sff)
8 Shallots cut in half (s) (sff)
150g Mushrooms, quartered (s) (sff)
200mL Knorr dark beef stock
440mL can of Guinness original (6.5/4=1.625 syns per person)
450g Chuck steak, cut into chunks (ff)
Twig of thyme
Method
Cook the shallots in a frying pan on a low light, sprayed with frylight, for about 15 mins to allow going golden in colour. Set aside.
In the meantime, in a casserole pan, cook the beef to brown it, sprinkle the flour over it & mix well, when browned, remove the meat & set aside.
Deglaze the pan with the Guinness, scraping the base with a wooden spoon, increase the heat & reduce the Guinness by half.
Return the beef back to the pan, with the mushrooms, shallots, stock, thyme, tomato puree, reduce the heat to a simmer, cover & cook on an “Eco” setting (90C) for several hours.
15 Mins before the meal remove from the oven, uncover & check the thickness of the liquid, if to thin increase the heat & keep stirring until it thickened up as the liquid is boiled off. Remove the thyme twig.
nettybungles
Full Member
thanks
bilsat
Really likes to cook
Pete’s Sausages in rich onion gravy (2014)
Serves 4
Ingredients
1 Tsp Sweetener
1 Tsp Balsamic vinegar
1 Tbsp. Worcester sauce
2 Large onions, finely sliced (s) (sff)
2 Tbsp. Tomato puree (s) (sff)
8 Sainsbury’s low fat pork & apple sausages (12 syns/4=3 syns per person)
300ml Knorr dark beef stock
400g Baked beans (ff)
Method
Heat a long casserole dish on the cooker hob, spray with frylight, cook the sausages until they are browned, reduced the heat to a simmer then add the onions, & cook for 8-10 mins until they are soft.
Add the sweetener, balsamic vinegar, baked beans, tomato puree & Worcester sauce, cook until thickened.
Place the casserole dish, covered, in a pre-heated oven on the (Eco setting 90C) cook for at least
1hr.
Serve with rice.
Serves 4
Ingredients
1 Tsp Sweetener
1 Tsp Balsamic vinegar
1 Tbsp. Worcester sauce
2 Large onions, finely sliced (s) (sff)
2 Tbsp. Tomato puree (s) (sff)
8 Sainsbury’s low fat pork & apple sausages (12 syns/4=3 syns per person)
300ml Knorr dark beef stock
400g Baked beans (ff)
Method
Heat a long casserole dish on the cooker hob, spray with frylight, cook the sausages until they are browned, reduced the heat to a simmer then add the onions, & cook for 8-10 mins until they are soft.
Add the sweetener, balsamic vinegar, baked beans, tomato puree & Worcester sauce, cook until thickened.
Place the casserole dish, covered, in a pre-heated oven on the (Eco setting 90C) cook for at least
1hr.
Serve with rice.
xmisskx
Gold Member
ColeyWoley27
Full Member
Great Thread, Subscribed
Monster Muncher
Chubby Man
Hi Pete,
Wonderful thread, thanks so much. Do you have any ways to spice up chicken - I love it with SW chips and salad/veg. Ideally 0/low syns?
Many thanks indeed.
Wonderful thread, thanks so much. Do you have any ways to spice up chicken - I love it with SW chips and salad/veg. Ideally 0/low syns?
Many thanks indeed.
Fatty_no_more
Slimming for my children
Petes piri piri chicken is spicy and gorgeous..... X
bilsat
Really likes to cook
Pete’s Smoky Pulled Pork (2014)
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Tbsp. Tomato purees (s) (sff)
1 Tbsp. Smoked paprika
2 Tbsp. Sweetener
2 Tbsp. Worcester sauce
3 Garlic cloves, finely chopped (sff)
3 Tbsp. Cider vinegar
400g Chopped tomatoes (s) (sff)
750g---1 Kg Pork shoulder or leg (ff)
Method
In a small saucepan, sprayed with frylight, cook the onion & garlic until soft.
Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time, when thickened, set aside.
Pre-heat the oven to an “eco setting” (90C)
Cut off all the fat that you can from the meat.
In a hot large casserole dish, sprayed with frylight, brown the meat all over.
Cover the meat with the sauce, cover the dish with a lid then cook for at least 6Hrs until the meat can be pulled from the bone with a fork.
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Tbsp. Tomato purees (s) (sff)
1 Tbsp. Smoked paprika
2 Tbsp. Sweetener
2 Tbsp. Worcester sauce
3 Garlic cloves, finely chopped (sff)
3 Tbsp. Cider vinegar
400g Chopped tomatoes (s) (sff)
750g---1 Kg Pork shoulder or leg (ff)
Method
In a small saucepan, sprayed with frylight, cook the onion & garlic until soft.
Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time, when thickened, set aside.
Pre-heat the oven to an “eco setting” (90C)
Cut off all the fat that you can from the meat.
In a hot large casserole dish, sprayed with frylight, brown the meat all over.
Cover the meat with the sauce, cover the dish with a lid then cook for at least 6Hrs until the meat can be pulled from the bone with a fork.
