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Thread: Pete's Recipe Book

  1. #1666
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    I am going to attempt Pete's Peanut Butter Curry tonight, will post pics in 'What's for Tea' later... so excited. LOVE peanut butter, esp Reese's - hence why I am here. Haha!!
    Moonbeamcor likes this.

  2. #1667
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    I just had that for dinner!

    Sent from my Nexus 7 using MiniMins.com mobile app

  3. #1668
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    just made the peanut curry-lush even my fussy teenager LOVED IT-THANKS Pete.x

  4. #1669
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    Me too! It was lovely. I can't post a photo though because I've exceeded my quota apparently haha!!

    How does it freeze? I have some left over x

  5. #1670
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    Lemontella.
    Just keep your pic until you have posted I think 50 posts then you should be able to add more pics.

  6. #1671
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    Thanks Pete, I've already posted 1 photo, that must have been my lot!
    Will save the photo for now.

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    I just had your Mac and Cheese for dinner, it was delicious!

  8. #1673
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    Pete’s Chickpea & Cauliflower Curry (2014)

    Serves 2

    Ingredients

    1 Garlic clove, crushed (sff)
    1 Knorr Curry flavour pot (2 syns/2=1 syn per person)
    1 Onion, finely chopped (s) (sff)
    1 Cm of ginger, grated
    1 Tbsp. Tomato puree (s) (sff)
    200mL Knorr herb stockpot + hot water
    200g Cauliflower heads (s) (sff)
    400g Chickpeas, drained (s) (ff)
    400g Chopped tomatoes (s) (sff)
    S & P
    (* Cooked rice if required)

    Method

    Heat a frying pan, sprayed with frylight, on a low heat, add onions, ginger & garlic, and cook till soft.
    When soft, add the Knorr curry flavour pot, mix well.
    Add the tomatoes, chickpeas, tomato puree, cauliflower & stock. Increase the heat to a boil then reduce after a few minutes to a simmer, cook for 25-30 mins, covered.
    Cook rice if required.

    Click image for larger version. 

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    denise42 likes this.

  9. #1674
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    I made you superior tomato soup and it was delicious even my hubby liked it. It was my first time at making soup i will definately be making it again
    Last edited by pudge30 : 25th March, 2014 at 11:30 AM

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    Quote Originally Posted by bilsat View Post
    Pete’s Chickpea & Cauliflower Curry (2014)

    Serves 2

    Ingredients

    1 Garlic clove, crushed (sff)
    1 Knorr Curry flavour pot (2 syns/2=1 syn per person)
    1 Onion, finely chopped (s) (sff)
    1 Cm of ginger, grated
    1 Tbsp. Tomato puree (s) (sff)
    200mL Knorr herb stockpot + hot water
    200g Cauliflower heads (s) (sff)
    400g Chickpeas, drained (s) (ff)
    400g Chopped tomatoes (s) (sff)
    S & P
    (* Cooked rice if required)

    Method

    Heat a frying pan, sprayed with frylight, on a low heat, add onions, ginger & garlic, and cook till soft.
    When soft, add the Knorr curry flavour pot, mix well.
    Add the tomatoes, chickpeas, tomato puree, cauliflower & stock. Increase the heat to a boil then reduce after a few minutes to a simmer, cook for 25-30 mins, covered.
    Cook rice if required.

    <img src="http://www.minimins.com/attachment.php?attachmentid=130510"/><img src="http://www.minimins.com/attachment.php?attachmentid=130511"/>
    Just had this for tea - it was delicious - might put an extra teaspoon of curry powder in next time x

  11. #1676
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    Pete’s Chicken & Mushroom with mustard sauce (2014)

    Serves 2

    Ingredients
    1 Onion, finely chopped (s) (sff)
    1 Knorr chicken stockpot
    1 Lemon, grated zest & juice (ss) (sff)
    1 Tbsp. Wholegrain mustard
    1 Tbsp. Schwartz “perfect shake” herb & spice blend
    2 Chicken breasts (s) (ff)
    2 Tbsp. White wine vinegar
    2 Tbsp. Tomato puree (s) (sff)
    60g Strong cheddar, grated (2Hea/2=1 Hea per person)
    100g Mushrooms, quartered (s) (sff)
    200mL Hot water
    250g Fromage frais (ff)
    S & P

    Method

    Place the chicken in a glass bowl, sprinkle the chicken blend, add the lemon zest & juice, mix well then cover, place in the fridge for at least 1hr.
    Heat a frying pan, sprayed with frylight, add the onion & garlic, cook until soft, add the chicken stockpot, mix until dissolved, add the chicken & cook on a high heat for 15 mins until the stock has been reduced by half.
    Add the mushrooms, tomato puree, water & white wine, season well, cook for a further 15 mins, check that the chicken is cooked fully.
    In a glass bowl mix the mustard & fromage frais.
    Add the cheese to the chicken & mix until the cheese has dissolved, remove from the heat, and wait for a couple of minutes then add the fromage frais, 1Tbsp at a time, mixing fully before adding more. Keep on a low heat, then plate up, serve with rice or pasta.

    Click image for larger version. 

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    Last edited by bilsat : 1st April, 2014 at 09:48 AM
    funkystar likes this.

  12. #1677
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    Looks fab that Pete can't wait to try it

  13. #1678
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    I still come back to this page to find new things. Always amazed. Well done.

  14. #1679
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    Pete
    Where can I find the recipes for all those meals you listed? Ta

  15. #1680
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    ohhhh my days, I love this threaD! THANK YOU PETE!

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