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Thread: Pete's Recipe Book

  1. #841
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    Pete's Tiramisu-2

    Pete’s Tiramisu-2

    Serves 4

    Ingredients

    2 Eggs split into yokes & whites (ff)
    3 tbsp Sweetener

    3 tbsp Instant Coffee in ½ cup of hot water
    Or
    ½ cup of Strong Percolated Coffee

    4 tbsp Sainsbury’s natural Normandy fromage frais (ff)
    8 Sainsbury’s sponge fingers (8 syns/4=2 syns per person)
    11g Options Belgium chocolate (2 syns/4= ½ syns per person)
    *option
    1tbsp of spirits of your taste (at least 4 syns/4=1 syns per person)

    Method

    Make the coffee and add 1tbsp sweetener, set aside to cool.
    In 4 desert dishes break the biscuits, when the coffee is cold , soak the fingers then break to fit the dish, spoon over to just wet the bottom of the biscuits.
    Break and separate the eggs, add the egg yolks, 2 tbsp of sweetener & fromage frais together, mix until smooth.
    In a clean glass bowl, whisk the whites until still peaks appear, carefully fold in the fromage frais mix with a metal spoon, making sure that you don’t mix out all the air in it. Add the spirits if required.
    Spoon the mix into the desert dishes & place in a fridge for at least 1 hr., remove and share the Options Belgium chocolate over the 4 dishes

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    Last edited by bilsat : 1st November, 2012 at 03:22 AM Reason: correction to syn value
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  2. #842
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    Quote Originally Posted by bilsat View Post
    Pete’s Beef Stroganoff (slow cooker version)

    Serves 4

    Ingredients

    1 Knorr “Dark Beef stockpot”
    1 Knorr “Herb stockpot”
    1 Chilli, deseeded & finely chopped (s) (sff)
    1 Cup of frozen peas (ss) (ff)
    1 pack of “Schultz garlic, mushrooms & cream sauce” (4.5/4=1.125 syns per person)
    1 Tsp Sweet paprika
    1Tbsp Worcester sauce
    1 Tbsp Red wine vinegar
    2 Onions, finely chopped (s) (sff)
    2 Garlic cloves, squeezed through a garlic press (sff)
    150g Button mushrooms, cut in half (s) (sff)
    300mL hot water for stock
    300g long grain rice (ff)
    350ml skimmed milk (3 syn/4=0.75 syn per person)
    450g extra lean casserole steak (ff)

    Method

    Place the beef into the freezer for 30 mins to stiffen it, remove & cut into thin strips, cook in a frying pan until the beef has browned.
    Pre-heat the slow cooker.
    Spray the frying pan with Fry Light , add the onion, chilli, garlic, Worcester sauce, mushrooms, paprika, red wine vinegar, herb stockpot & cook for 5 mins, make 300mL of beef stock using the hot water & stockpot, add to the pan.
    In a small saucepan make up the sauce as per the instructions using the milk, bring to the boil & thicken, tip into the beef mixture, bring to the boil, reduce to a simmer, cook for 5 mins, tip contents into the slow cooker, set to “low” cook for at least 4 hrs.
    When you are ready to the meal, make the rice as per instructions on the package.
    Add the peas to the beef 5 mins before serving on a bed of the rice.

    Attachment 55133

    Attachment 55135

    I've just ordered a garlic, mushrooms & cream sauce from British Corner Shop, can't wait to try this one.




  3. #843
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    Quote Originally Posted by bilsat View Post
    Pete’s Honey Glazed Sausages with Mash & Cauliflower

    Serves 2
    Ingredients
    4 Sainsbury’s “Be good to yourself” extra lean Cumberland sausage 0.5 syn each (ff)
    2 medium potatoes, Floury type Maris Piper or King Edwards (ff)
    1/3 of a large Cauliflower & cut into florets (s)(sff)
    1tbsp runny honey 2.5 syns
    1tbsp light soy sauce
    1 cup frozen peas (ss)(ff)
    3 Laughing Cow Cheese wedges ½ Hea

    Method
    Cook the sausage in a frying pan sprayed with Fry Light ,cook on a low light until cooked and light brown, add 1tbsp of runny honey, 1tbsp of light soy sauce, stir into the sausages until they are coated, keep cooking until glazed and golden in colour.
    Boil the potatoes until soft, remove and mash, add Laughing Cow Cheese wedges blend until smooth.
    Cook the Cauliflower florets for 4-5mins until "al dente".
    Cook the peas for the same time.
    Plate up and sprinkle the cauliflower with Paprika. Cover with homemade gravy.


    ---------------------------------------------------------------
    Pete’s Big breakfast

    Better as a main meal

    Ingredients

    2 large tomatoes (s)(sff)
    2 large mushrooms (s)(sff)
    45g mozzarella cheese
    2 rashers of bacon (fat removed)(ff)
    2 tablespoons of baked beans (ss)(ff)
    1 fresh egg (ff)
    Home made savoury rice (ff)
    Small carrot (s)(sff)
    Small onion (s)(sff)
    Sweet pepper (s)(sff)
    Basil leaves

    Method


    Make up your savoury rice by cooking 2 Tablespoons of rice add 1 small chopped carrot,, ½ small onion, ¼ sweet pepper in a cup full of water, when the water has been absorbed then allow the rice to steam by putting a lid on the pan.
    Cut the top off each tomato and remove the seeds, dribble a small amount of balsamic vinegar into each tomato and then fill with the rice, season with salt & pepper.
    Prepare the mushrooms by removing the stork, add the cheese and basil leaves
    Lightly oil a oven dish with fry light and place the tomatoes and mushrooms in, place in a hot oven at 180c .
    Warm the beans up and prepare the egg to be poached.
    Start the egg cooking.
    Turn out on to a large plate
    Enjoy!



    Mmmmmm..... been looking for something to make for my OH who is extremely fussy with what he eats, and is also frustratingly a 6 foot bean pole, so the sausages, peas and mash is absolutely perfect, some fab recipes in here, you've just made my life so much easier x
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  4. #844
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    Pete’s Sausage & Bean Casserole

    Pete’s Sausage & Bean Casserole

    Serves 4

    Ingredients

    ½ tsp cumin
    1 Onion, finely sliced (s) (sff)
    1 pepper, finely sliced (s) (sff)
    1 tbsp. hot paprika
    1 tbsp. dried thyme
    1 tbsp. Worcester sauce
    1 tbsp. tomato puree
    3 Garlic cloves (sff)
    3-4 Low fat sausages cut into 4 pieces per sausage (ff)
    8 Slices of chorizo sausage (4 syns/4=1 syn per person)
    200Ml Beef stock
    400g Tomatoes (s) (sff)
    400g Baked Beans (ff)
    400g Mixed beans (Co-op)

    Method

    In a cast casserole dish, sprayed with fry light, cook the sausage until browned, add the onion, pepper, garlic & chorizo, cook until the onion has gone soft, and add the tomatoes, thyme, paprika, Worcester sauce & cumin.
    Add the two cans of beans, tomato puree and mix well, cook for 10-15 mins, if too dry add 200Ml of beef stock, cover, and bring to the boil, then turn down & simmer for at least 1 hour. (Tastes better if allowed to cool & reheated) serve with either rice or mash.

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  5. #845
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    Pete’s Spicy Butternut Squash Soup

    Pete’s Spicy Butternut Squash Soup


    Serves 4

    Ingredients

    1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds. (s) (sff)
    1 Knorr Vegetable stock pot made into 1Ltr stock
    1 onion, finely chopped (s) (sff)
    1 carrot, finely chopped (s) (sff)
    1 celery stick, finely chopped (s) (sff)
    1 Garlic clove (sff)
    1tbsp hot paprika

    Method

    Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender, return to the heat for a further 10 mins on simmer, serve in warmed dishes, season with salt & pepper.

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  6. #846
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    Thanks a million for that recipe Pete. I've a butternut squash at home but wasn't really sure what to do with it until I'd read this soup recipe!
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  7. #847
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    Quote Originally Posted by bilsat View Post
    Pete’s Butternut Squash & Carrot Soup


    Serves 4

    Ingredients

    1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds. (s)(sff)
    1 Knorr Vegetable stock pot made into 1Ltr stock
    1 Knorr Herb stock pot
    1 onion, finely chopped (s)(sff)
    3 carrots, finely chopped (s)(sff)
    2 celery sticks, finely chopped (s)(sff)
    1 Garlic clove (sff)

    Method

    Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the herb stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender.

    Season with salt & pepper.




    -----------------------------------------------------------
    Pete’s Christmas Soup

    Serves 4
    Ingredients
    Iceland Pre-cooked chicken chunks 300g (ff)
    4 smoked bacon rashers, all fat removed (ff)
    3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (0.5 syn per sausage)(ff)
    Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing”. Makes up to 24 balls (0.45 syns each) remove as many as you want and freeze the rest.
    2 Ltr of Knorr chicken stock pot
    Cupful of frozen peas (ss)(ff)
    2 potatoes, peeled (ff)
    2 medium onions (s)(sff)
    2 cloves of garlic (sff)
    2 carrots (s)(sff)
    1 celery stick (s)(sff)
    1 parsnip (s)(sff)
    Dash of Worcester sauce
    Dried sage

    Method
    Put the chicken in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
    Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, depending whether you want small or large “pigs in blankets” remove any fat from the bacon and cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, return to the fridge until you want to cook. Freeze any remaining ones. Made the stuffing balls as directed on the package. Freeze any remaining ones. Cook in the oven with the sausages, for about 20 mins until cooked & browned.
    Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
    Add the chicken and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & “pigs in blankets” on the top of the soup.




    That Christmas soup looks awesome. Thanks for sharing xxx
    "Being overweight is hard, losing weight is hard, choose your hard"
    "No other cupboards have lights that come on when you open them, so why does the fridge? It just encourages greedy people to eat at night" lol! Quote by Karl Pilkington

  8. #848
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    Pete’s Wild Rice & Beef Skewers

    Serves 2

    Ingredients

    1 Cup of wild rice (ff)
    1 Tsp turmeric
    4 Beef skewers (Argentine Fire Flavour) (Less than 1.5% fat) (ff)
    ( Bob Willock Butchers 0121-744-2194)

    Method

    Using a small cup, fill with wild rice & tip into a saucepan, add 3 cups of water & the turmeric, bring to the boil and reduce the heat to a slow simmer, cook until water has gone or 20 mins, drain in a sieve and return the sieve to the top of the pan, cover, & steam for a few minutes.
    In the meantime, in a frying pan, place the beef skewers in and cook for 8-10 mins each side, (or place on a grill tray or BBQ and cook for 8-10 mins turning several times)
    Plate up with the rice and add the cooked beef skewers.
    Serve with a side salad.

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  9. #849
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    % Lost 24.32%
    They look lush Pete ill be giving them a try


    x6







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    Pete’s Garlic Spiced Mushrooms

    Serves 2

    Ingredients

    ¼ tsp garlic onion salt
    ½ tsp Cajun
    1 egg (ff)
    1 slice of wholemeal bread (800g loaf) (1 Heb/2=0.5 Heb per person)
    24 button mushrooms (s) (sff)

    Method

    In a mini food processor reduce a stale piece of wholemeal bread to breadcrumbs & tip into a shallow bowl, add the garlic salt, Cajun & mix together.
    Crack an egg into a shallow bowl & whip it up.
    Take the mushrooms, wipe clean and dry, and dip each one firstly in the egg then the breadcrumbs, place on an over-proofed tray, sprayed with fry light, place in a pre-heated oven set at 180C for 10-15 mins until the breadcrumbs are cooked & crisp.


    Name:  Garlic spiced mushrooms (Small).JPG
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    Enjoy with sausage, bacon egg & beans!
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  11. #851
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    Pete’s Saltaire Chicken-2

    Serves 2

    Ingredients

    1 Chicken breast per person (s) (ff)
    1 red onion, finely chopped, (s) (sff)
    1 Sweet pepper, finely sliced (s) (sff)
    1 Red pepper, finely sliced (s) (sff)
    1tbsp Tomato Puree (s) (sff)
    1tbsp Virgin olive (1Heb/2=1/2 Heb per person) Or (6syn/2=3syn per person)
    2tbsp oregano
    3 Garlic cloves, finely chopped (sff)
    3 Leeks, cut into 20mm slices (s) (sff)
    400g Chopped tomatoes (s) (sff)
    Cajun seasoning
    Salt & Pepper

    Method

    Place the chicken breasts on a sheet of greaseproof paper, sprinkle the chicken with the cajun & the oregano, rub in, then fold the paper over and gently beat the breasts until they are about 10-15 mm thick.
    Cook the chicken in a hot frying pan until browned.
    Remove & set aside.
    In the frying pan add the olive oil & the garlic, cook until the garlic is infused, add the peppers & onion, cook for 5 mins.
    Add the tomatoes, puree & oregano, mix well, put the browned chicken into the tomato, sauce and bring to the boil, cook for 20-30 mins until the chicken is cooked and the sauce has thickened.
    In the meantime cook the leeks in water for 5-8 mins until “al dente”, drain and keep warm. Serve with cooked rice.

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    Texty_F's Avatar
    Join Date
    29th September, 2012
    Location
    North East UK
    Posts
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    Diet: Slimming World
    Height: 5ft6in
    Start Date: 23rd May 2012
    Start Weight: 14st7.5lb
    Current Weight: 11st0lb
    Goal Weight: 11st0lb
    Goal Date: Reached 07/05/14


    BMI Information:
    Start BMI: 32.8
    Current BMI: 24.9
    Goal BMI: 24.9


    Statistics:
    Total Weight Loss: 3st7.5lb
    % Lost 24.32%
    Dishes look as lush as ever Pete


    x6







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    GOT TO TARGET!!!! 07/05/2014

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    ** Group Greatest Loser 2014**

    Sheila xx





  13. #853
    Really Really likes to post!
    M Louise H's Avatar
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    13th January, 2012
    Location
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    Diet: Slimming World
    Height: 5ft5in
    Start Date: 02.01.12
    Start Weight: 15st1lb
    Current Weight: 13st6lb
    Goal Weight: 11st0lb
    Goal Date: Just be happy to get there!


    BMI Information:
    Start BMI: 35.1
    Current BMI: 31.3
    Goal BMI: 25.6


    Statistics:
    Total Weight Loss: 1st9lb
    Weight to Lose: 2st6lb
    % Lost 10.9%
    Beef stroganoff in the slow cooker as I type - looks and smells bl00dy great!!




  14. #854
    Really likes to cook
    maintainer

    bilsat's Avatar
    Join Date
    16th May, 2011
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    Billesley,Birmingham
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    Diet: Slimmers World
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    Start Date: 28/04/2011
    Start Weight: 18st11.5lb
    Current Weight: 11st9.5lb
    Goal Weight: 11st11.5lb
    Goal Date: Whenever


    BMI Information:
    Start BMI: 37.8
    Current BMI: 23.5
    Goal BMI: 23.7


    Statistics:
    Total Weight Loss: 7st2lb
    Weight to Lose: -0st2lb
    % Lost 37.95%
    We had it yesterday,with a plate of rice, let it cook for 4 hrs!
    Diamond Target member
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  15. #855
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    M Louise H's Avatar
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    Diet: Slimming World
    Height: 5ft5in
    Start Date: 02.01.12
    Start Weight: 15st1lb
    Current Weight: 13st6lb
    Goal Weight: 11st0lb
    Goal Date: Just be happy to get there!


    BMI Information:
    Start BMI: 35.1
    Current BMI: 31.3
    Goal BMI: 25.6


    Statistics:
    Total Weight Loss: 1st9lb
    Weight to Lose: 2st6lb
    % Lost 10.9%
    Quote Originally Posted by bilsat View Post
    We had it yesterday,with a plate of rice, let it cook for 4 hrs!
    Mmmm mmmm! It cooked for closer to 5 hours by the time we got around to eating it. OH loved it, and me too of course!

    Only problem is I can't get the shwartz mix out here (last one shipped in this week from British Corner Shop) so will have to wait until I come back at Christmas for the next one.

    You're a star Pete x




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