Pete's Recipe Book

bilsat · 12 November 2014

Pete’s Luxury Weetabix Ferrero Rocher (2014)

Makes 18 just over 1 Syn each!

Ingredients

2 Weetabix (1 Heb per person)
3 Tbsp. Sweetener
18 Small hazelnuts (5.1 syns)
50g Belgium Dark Chocolate 76% (13 syns)
Hot water

Method

In a food processor, reduce the Weetabix to small crumbs, add sweetener.
In a glass bowl, melt the chocolate until it’s runny, remove from microwave & add the Weetabix/sweetener mix, mix well, adding water as required to make a moist mix.
Using a ½ Tsp measuring spoon, scoop the mixture, adding a hazelnut, roll in your hands into a smooth ball, repeat until all the mix is used, place on a flat tray & chill in the fridge.

( 2 missing due to testing!)

emzibar · 12 November 2014

hi pete, in the north east we have something called a parmo, any chance you could help me out and think of how i could make it low syn/free on SW? Emma

bilsat · 13 November 2014

Hi Emma.
What I usually do is replace any oil with frylight,reduce any flour, replace sugar with sweetener, any meat remove the fat. This works for most SW recipes, after that then Im afraid you will have to syn it!
I have never hear of Parmo but will look it up & try, watch this space.......

bilsat · 13 November 2014

Parmo?

Emma. I have looked up Parmo & it looks a nice recipe!
Make breadcrumbs from your Heb allowance of bread, dip the chicken breasts in an dish with a egg in it, then into the breadcrumbs,place on a flat tray & cook in an oven, remove and grate your Hea allowance of cheddar over them then return to the oven until the cheese has melted!
Start at that & experiment with any seasoning to suit.......
(for a white sauce you could use fromage frais mixed with the cheese butdont get it too hot as it will curdle!)
Pete

bilsat · 13 November 2014

Emma.
I have made a recipe for Parmo and will try tomorrow, just watch this space!
Pete

Samantha26 · 13 November 2014

Pete, I cannot wait to try your chinese curry at the weekend it looks amazing!

bilsat · 14 November 2014

Hi Emma.
Here is my version of your recipe "Parmo"

Pete’s Parmo (2014)
Serves 2
Ingredients
½ Tsp Aromat
½ Garlic salt
1 Egg (ff)
1 Packet of Schwartz creamy mild peppercorn sauce (4.5 syns/2= 2.25 syns per person)
2 Wholemeal bread (stale) turned into breadcrumbs (1Heb/2=0.5 Heb per person)
2 Chicken breasts, butterflied, (s) (ff)
60g Strong Cheddar, grated (2 Hea/2=1Hea per person)
300mL skimmed milk (6 syns/2=3 syns per person) or (0.75 Hea/2=0.375 Hea per person)

Method

In a bowl mix the breadcrumbs, garlic salt & Aromat, set aside.
Break an egg into a bowl, whip up & set aside.
Butterfly the chicken, and then dip in the egg, then the breadcrumbs.
Heat up a large frying pan, sprayed with frylight, cook the chicken for 5 mins then turn over & cook for a further 5 mins, remove & keep warm.
Heat up the grill, place the chicken on a flat tray, mix sauce as directed on the packet, when thickened pure over the chicken, sprinkle with the cheese & place under the grill until the cheese melts.
Serve with chips & a small salad
.

ailibop · 14 November 2014

Well done Pete!!! That looks so yum!!!

bilsat · 15 November 2014

Pete’s Rice filled sweet peppers (2014)

Serves 2

Ingredients

Small tin Tuna (ff)
Packet of Batchelor’s Super rice, chicken flavour (ff)
2 Eggs, whipped (ff)
2 Sweet peppers (s) (sff)
30g Strong cheddar, grated (1 Hea/2-0.5 Hea per person)

Method

Cook the rice as per the packet instructions.
Cut open the peppers, lengthways, deseed & place in a small ovenproof dish.
In a small dish whisk the eggs with the grated cheese, season to taste.
Fill the peppers with the cooked rice then share the egg/cheese mix between them, place in a preheated oven at 180C for 15-20 mins, until the eggs has set & the cheese has melted, serve with the tuna & a side salad.

sammieb123 · 16 November 2014

These recipes are amazing!! ive only read through the first page, and am soooo excited to try most, if not all of them! thank you so much

emzibar · 17 November 2014

Momma that looks delicious! I hope you enjoyed it? Bet you also get new ideas from people on the forum eh! Thanks for having a go, I definitely will too! Emma

bilsat · 20 November 2014

Pete’s Mince & Bean Cannelloni Tubes (2014)

Serves 2

Ingredients

1 Tsp Chilli flakes
1 Tsp Rosemary
1 Tbsp. Worcester sauce
1 Tbsp. Tomato puree
1 Onion, finely sliced (s) (sff)
1 Knorr Vegetable stockpot
6 Cannelloni tubes (ff)
60g Strong Cheddar (2 Hea/2= 1Hea per person)
100mL Passata (s) (sff)
250g Lean beef mince (ff)
400g baked beans (ff)
Pepper

Method

Pre-heat the oven at 180C.
Spray a frying pan with frylight, cook the onion until soft, add the veg stockpot, mix well, add the mince & cook until brown,
Sprinkle with the Worcester sauce, add pepper, rosemary, tomato puree, passata & chilli flakes, cook for 15 mins.
Remove from the heat, then fill each tube, place 3 each into the small casserole dishes & share the beans between the dishes, cover & cook at 180C for 15 mins, remove, uncover & sprinkle the cheese over the beans, return to the oven & allow the cheese melt.

bilsat · 21 November 2014

Pete’s Leek & beans Lasagne (2014)

Serves 2

Ingredients

1 Tbsp. Worcester sauce
1 Onion, finely sliced (s) (sff)
1 Knorr Vegetable stockpot
1 Beef Oxo Cube
1 Large leek, cut length ways (s) (sff)
2 Oval 20cm Gratin dish
60g Strong Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (ff)
400g baked beans (ff)

Method

Pre-heat the oven at 180C.
Cut the leek to the length of your gratin dish, cut lengthways only ½ way through. Place in boiling water for 5 mins then drain, set aside.
Spray a frying pan with frylight, cook the onion until soft, add the veg stockpot, mix well, add the mince & cook until brown,
Sprinkle with the Worcester sauce, rosemary & crumble the Oxo cube over the beef, mix well, cook for 15 mins.
Remove from the heat; cover the base of each dish with a layer of beans, then a covering of the leeks, then the mince, leeks & finely the remaining beans.
Cover & cook at 180C for 15 mins, remove, uncover & sprinkle the cheese over the beans, return to the oven & allow the cheese melt.

freakydarkstuff · 2 December 2014

Popping in to subscribe

Recipes look AMAZING!!

janetelizabeth · 2 December 2014

Hi Pete...I've just copied down your recipe Rice filled sweet peppers!! They look sooo good and as soon as I get some long peppers I shall have them in the oven!! :drool: No dairy for me so will substitute cheddar for semi cured goats cheese.
Thank you for all you do for us SW members.

bilsat · 3 December 2014

Enjoy!
Pete

bilsat · 3 December 2014

Pete’s Chicken Korma (2014)

Serves 2

Ingredients

1 large onion, finely chopped (s) (sff)
1 Knorr Chicken stockpot
1cm piece fresh root ginger, peeled & finely chopped
1Tsp Turmeric
1Tsp Ground cumin
1Tsp Ground coriander
1Tbsp Madras curry powder
1Tbsp Tomato puree (s) (sff)
1Tbsp Sweetener
1 Tbsp. Schwartz Chicken seasoning
2 bay leaves
6 Cardamom seeds, crushed
100g Basmati rice, cooked as per packet instructions (ff)
150g Normandy fromage frais (ff)
250ml water
300g skinless chicken thigh fillets (s) (ff)

Method

Cook the Basmati rice as per the instructions on the packaging.
Cut the chicken into chunks, removing any fat, place in a glass bowl, sprinkle with the chicken seasoning, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.
Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds and cook for 5 mins until the onions are soft, add the chicken stockpot & mix.
Add the spices and cook for a few minutes.
Add the chicken, water, bay leaves, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked & the sauce thickened.
Remove the bay leaves, and serve with basmati rice & a side salad.

ailibop · 3 December 2014

Just had the peanut curry. Yum! Well worth the syns

Thanks for another great recipe Pete!!

ImageUploadedByMiniMins.com1417613929.097029.jpg

bilsat · 4 December 2014

Pete’s Minestrone Soup (2014)

Serves 2

Ingredients

1 Carrot, finely chopped (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Leek, finely chopped (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Tomato, finely chopped (s) (sff)
1 Bouquet Garni
1 Knorr Vegetable stockpot
1Ltr Hot water
50g Spaghetti, broken into 3cm pieces (ff)
400g Borlotti beans (s) (ff)
(Seasoning

Method

In a deep saucepan, sprayed with frylight, cook the onion & leek for 5 mins to allow the vegetables to “sweat”.
Place the stockpot on to the onions & mix until dissolved.
Add the carrot, celery, Borlotti beans, tomato ,bouquet garni & hot water, bring to the boil then reduce the heat to a simmer, cook for 20 mins, add the spaghetti & cook for a further 10 mins, remove the bouquet garni & serve in a warm bowl.

Manxy64 · 4 December 2014

I've just found this mega thread and subbed, and I can see many hours spent reading the recipes here and trying some out! Thanks, Pete

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