Scorpiolady2710
Loves smilies
Back on SW and this site after 3 years and good to see you doing so well. Congratulations on the maintained weight loss. The recipes are as good as ever. Will be following them as before. xx
Pete's Recipe Book
- Thread starter bilsat
- Start date
Crafty Girl
Silver Member
Back on Slimming world and subbing to your thread. Lost loads using your delicious recipes last year - now to get final 3 stone off to get to target.
bilsat
Really likes to cook
Pete’s Cauliflower egg fried “rice” 2015
(Now with weight watcher values)
Serves 2
Ingredients
½ Cm Ginger, finely sliced (0pp)
1 Tsp Chilli powder (0pp)
1 Spring onion, finely sliced (s) (0pp)
1 Carrot, finely sliced (s) (0pp)
2 Eggs (4pp/2=2pp per person)
12 Mange Tout peas (s) (0pp)
50g Petit Pois peas (p) (f) (2pp)
200g Cauliflower florets (s) (0pp)
Light soy sauce (0pp)
S & P
Method
Blitz the cauliflower in a food processer then cook in a microwave for 5 mins, remove, place in a sieve & allow to cool, set aside.
Heat up a wok, spray with frylight, when hot rapidly cook the onion, ginger, carrot, peas, cook for a few mins then add the cooled cauliflower, mix well then add the soy sauce, cook for 5 mins.
Push the ingredients to one side of the wok, break the eggs in the cleared side & cook, breaking up as it sets until you have scrambles egg, mix well with the other ingredients, cook until all the food is hot , season to taste, then serve in warmed bowls.
(Now with weight watcher values)
Serves 2
Ingredients
½ Cm Ginger, finely sliced (0pp)
1 Tsp Chilli powder (0pp)
1 Spring onion, finely sliced (s) (0pp)
1 Carrot, finely sliced (s) (0pp)
2 Eggs (4pp/2=2pp per person)
12 Mange Tout peas (s) (0pp)
50g Petit Pois peas (p) (f) (2pp)
200g Cauliflower florets (s) (0pp)
Light soy sauce (0pp)
S & P
Method
Blitz the cauliflower in a food processer then cook in a microwave for 5 mins, remove, place in a sieve & allow to cool, set aside.
Heat up a wok, spray with frylight, when hot rapidly cook the onion, ginger, carrot, peas, cook for a few mins then add the cooled cauliflower, mix well then add the soy sauce, cook for 5 mins.
Push the ingredients to one side of the wok, break the eggs in the cleared side & cook, breaking up as it sets until you have scrambles egg, mix well with the other ingredients, cook until all the food is hot , season to taste, then serve in warmed bowls.
Crafty Girl
Silver Member
Subscribing
bilsat
Really likes to cook
Pete’s Tuna Pasta Bake (2015)
Serves 2
Ingredients
Packet of Colman’s Tuna Pasta bake mix (7.5/2= 3.75 syns per person) (2pp per person)
60g Cheddar cheese (2Hea/2= 1Hea per person) (3pp per person)
100g pasta (1pp per person) (white, cooked)
112g (drained weight) Tin of tuna in spring water (1pp per person)
250ml Skimmed milk (4.5/2=2.25 syns per person) (1pp per person)
Method
Cook the pasta following the directions on the packet, when cooked drain & set aside.
In the meantime mix the “Colman’s” with a small amount of the milk, to make a paste then add the rest of the milk, in a saucepan bring to the boil then add the drained pasta & tuna, stir together for 1 min with the heat on a simmer until it thickens, share between 2 heatproof shallow dishes & sprinkle over with the cheese.
Place under the grill & melt the cheese to your liking, serve with a side salad.
Serves 2
Ingredients
Packet of Colman’s Tuna Pasta bake mix (7.5/2= 3.75 syns per person) (2pp per person)
60g Cheddar cheese (2Hea/2= 1Hea per person) (3pp per person)
100g pasta (1pp per person) (white, cooked)
112g (drained weight) Tin of tuna in spring water (1pp per person)
250ml Skimmed milk (4.5/2=2.25 syns per person) (1pp per person)
Method
Cook the pasta following the directions on the packet, when cooked drain & set aside.
In the meantime mix the “Colman’s” with a small amount of the milk, to make a paste then add the rest of the milk, in a saucepan bring to the boil then add the drained pasta & tuna, stir together for 1 min with the heat on a simmer until it thickens, share between 2 heatproof shallow dishes & sprinkle over with the cheese.
Place under the grill & melt the cheese to your liking, serve with a side salad.
Last edited:
bilsat
Really likes to cook
Pete’s Pulled Pork (2015)
Serves 6-8 people
Ingredients
½ Tsp Dried thyme
1 Tbsp. Sweetener
1 Tbsp. Worcester sauce
1 Tbsp. Dark soy sauce
1 Tbsp. Tomato puree
1 Tbsp. Balsamic vinegar
1 Tbsp. Cider vinegar
1 Onion, sliced (s) (0pp)
4 Tbsp. Water
750g---1 Kg Pork shoulder or leg (p) (4pp based on 125 g per person)
S & P
Method
Pre-heat the oven to 90C or “Eco” setting.
In a casserole pan, sprayed with frylight, cook the onion then add the other ingredients, bring to the boil and cook until it starts to thicken. Add more water if you need more liquid.
Carefully remove the string ties, cut as much fat off as possible then tie together again, place in the liquid, cover all over & cook for several hours on a low light until it can be pulled apart.
Serves 6-8 people
Ingredients
½ Tsp Dried thyme
1 Tbsp. Sweetener
1 Tbsp. Worcester sauce
1 Tbsp. Dark soy sauce
1 Tbsp. Tomato puree
1 Tbsp. Balsamic vinegar
1 Tbsp. Cider vinegar
1 Onion, sliced (s) (0pp)
4 Tbsp. Water
750g---1 Kg Pork shoulder or leg (p) (4pp based on 125 g per person)
S & P
Method
Pre-heat the oven to 90C or “Eco” setting.
In a casserole pan, sprayed with frylight, cook the onion then add the other ingredients, bring to the boil and cook until it starts to thicken. Add more water if you need more liquid.
Carefully remove the string ties, cut as much fat off as possible then tie together again, place in the liquid, cover all over & cook for several hours on a low light until it can be pulled apart.
Scorpiolady2710
Loves smilies
Is there an up to date index for the recipes Pete?
lyricallie
Full Member
Mmm the creamy mushroom one looks good! I'll need to add it to my folder!
Pommette
Trying - very!
Thanks Pete
Only problem is I view pages as 100 comments per page so giving page numbers doesn't tie up for me. :cry:
Would it be possible to give post number as well please?
bilsat
Really likes to cook
Pete’s Roasted Butternut Squash (2015)
Serves 2
Ingredients
1 Onion, finely chopped (s) (0pp)
1 Garlic, finely chopped (s) (0pp)
1 Knorr dark beef stockpot (1pp)
1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g 5% beef mince (p) (2pp per person)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
400g Chopped tomatoes (s) (0pp)
Bouquet garni
S & P
Method
Preheat the oven to 180C.
Cut the butternut squash in half, lengthways, scoop out the seeds. Using a spoon, scoop out the flesh until the sides are about 1cm thick, using a food brush, coat the inside of the squash with olive oil, place on an oven tray, cook for 30-40 mins until the squash has browned.
At the same time, in a frying pan sprayed with frylight, cook the onion & garlic for a few mins until the onion is soft.
Add mince, cook until browned, add stockpot, and mix well. Add tomatoes, bouquet garni, cook for 25 mins.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, mince to the other, remembering to remove the bouquet garni! Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.
Serves 2
Ingredients
1 Onion, finely chopped (s) (0pp)
1 Garlic, finely chopped (s) (0pp)
1 Knorr dark beef stockpot (1pp)
1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g 5% beef mince (p) (2pp per person)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
400g Chopped tomatoes (s) (0pp)
Bouquet garni
S & P
Method
Preheat the oven to 180C.
Cut the butternut squash in half, lengthways, scoop out the seeds. Using a spoon, scoop out the flesh until the sides are about 1cm thick, using a food brush, coat the inside of the squash with olive oil, place on an oven tray, cook for 30-40 mins until the squash has browned.
At the same time, in a frying pan sprayed with frylight, cook the onion & garlic for a few mins until the onion is soft.
Add mince, cook until browned, add stockpot, and mix well. Add tomatoes, bouquet garni, cook for 25 mins.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, mince to the other, remembering to remove the bouquet garni! Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.
Pommette
Trying - very!
bilsat
Really likes to cook
Pete’s Aloo Gobi-2015
Serves 2
Ingredients
1 Onion, finely chopped (s) (0pp)
1 Cinnamon Stick
1 Knorr Veg stockpot (1pp)
1tsp Turmeric
1tsp Cumin
1tsp Coriander
1tbsp Sweetener
1tbsp Panch Phoron
1tbsp garam masala
2 garlic, finely chopped (s)
2 Bay leaves
200mL Hot water
300g Cauliflower florets (s) (0pp)
300g Maris pipers potatoes, cut into 1cm pieces (3pp per person)
410g Tomatoes (s) (0pp)
Method
Heat a large frying pan sprayed with frylight, when hot add the Panch Phoron, cook until the seeds start to “pop”, add the onion, bay leaves, cinnamon stick, garlic & stockpot, reduce the heat & cook until the onions are soft. Add all the spices except Garam Masala & mix together, add the tomatoes, hot water & sweetener, cauliflower & potatoes, bring to the boil then reduce the heat and cook for 20-30 until the potatoes are cooked & soft, add the Garam Masala, continue to cook for 5 mins & serve in warmed dishes. Remove the bay leaves & cinnamon stick before eating.
Serves 2
Ingredients
1 Onion, finely chopped (s) (0pp)
1 Cinnamon Stick
1 Knorr Veg stockpot (1pp)
1tsp Turmeric
1tsp Cumin
1tsp Coriander
1tbsp Sweetener
1tbsp Panch Phoron
1tbsp garam masala
2 garlic, finely chopped (s)
2 Bay leaves
200mL Hot water
300g Cauliflower florets (s) (0pp)
300g Maris pipers potatoes, cut into 1cm pieces (3pp per person)
410g Tomatoes (s) (0pp)
Method
Heat a large frying pan sprayed with frylight, when hot add the Panch Phoron, cook until the seeds start to “pop”, add the onion, bay leaves, cinnamon stick, garlic & stockpot, reduce the heat & cook until the onions are soft. Add all the spices except Garam Masala & mix together, add the tomatoes, hot water & sweetener, cauliflower & potatoes, bring to the boil then reduce the heat and cook for 20-30 until the potatoes are cooked & soft, add the Garam Masala, continue to cook for 5 mins & serve in warmed dishes. Remove the bay leaves & cinnamon stick before eating.
