Pete's Recipe Book

[bilsat]

Pete’s 10Min Quickie (Revisited)

Pete’s 10Min Quickie (Revisited)
Spaghetti carbonara


Serves 2

Ingredients

175g Taggiatelli (ff)
4 rashers of smoked bacon, chopped into small pieces (ff)
2 eggs (ff)
112g Philadelphia Extra Light Soft Cheese (6syn/2=3 syns per person)
Handful of fresh chives
Sprinkling of Parmesan cheese

Method

Cook spaghetti as per packet instructions 8 mins =”Al Dente”

Cook the Bacon in a dry frying pan until done then remove and put to one side.

Break 2 eggs into a bowl and beat them together along with seasoning, chopped chives and the cheese, add the bacon.

Remove and drain the spaghetti then return to the saucepan, add the contents from the bowl and stir gently over a low heat until the eggs have set. Sprinkle Parmesan cheese if required.
Serve with a side salad.

 

[neacy69]

Pete's 10Min Quickie (Revisited)
Spaghetti carbonara

Serves 2

Ingredients

175g Taggiatelli (ff)
4 rashers of smoked bacon, chopped into small pieces (ff)
2 eggs (ff)
112g Philadelphia Extra Light Soft Cheese (6syn/2=3 syns per person)
Handful of fresh chives
Sprinkling of Parmesan cheese

Method

Cook spaghetti as per packet instructions 8 mins ="Al Dente"

Cook the Bacon in a dry frying pan until done then remove and put to one side.

Break 2 eggs into a bowl and beat them together along with seasoning, chopped chives and the cheese, add the bacon.

Remove and drain the spaghetti then return to the saucepan, add the contents from the bowl and stir gently over a low heat until the eggs have set. Sprinkle Parmesan cheese if required.
Serve with a side salad.
<img src="http://www.minimins.com/attachment.php?attachmentid=49608"/>

Sounds delish I'll try it tmrw....

Btw Pete any ideas what to make with Turkey mince?

 

[bilsat]

Hi Neacy69.
The only recipe for turkey mince that I have is this......

Pete’s Turkey meatballs with Taggiatelli

Serves 2

Ingredients

1 egg (ff)
1 slice of a 400g wholemeal loaf (3 syns) or ½ Heb
1 Onion, finely chopped (s) (sff)
1tsp garlic salt
1tbsp chopped parsley
2 garlic cloves, finely chopped (sff)
30g/1 rounded tbsp. parmesan cheese, grated (1.5 syn) OR 1Hea
140g taggiatelli (ff)
250g turkey mince (s) (ff)
Salt & pepper

Ragu sauce

1 carrot , finely chopped (s) (sff)
1 stick of celery, finely chopped (s) (sff)
1 Knorr “herb” stockpot
1 Onion, finely chopped (s) (sff)
3 garlic cloves (sff)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s) (sff)
250g passata (s) (sff)
1tbsp tomato puree (s) (sff)
1tsp sweetener

Method

In a mini food processor chop up the bread, parsley, onion, garlic, garlic salt & parmesan cheese.
In a grass bowl place the turkey mince, add the ingredients from the processor, mix well, and add the egg, salt & pepper, mix & using wet hands form 12 meatballs, place on a plate, cover, and place in a fridge for at least 1 hour. Heat a frying pan sprayed with Fry Light, cook the meatballs, 6 at a time until browned.
Make the ragu sauce by cooking the onion, garlic, carrot, celery, tomatoes, passata & sweetener, add the herbs & stockpot, simmer for 30 mins, add the meatballs or leave the ragu to reheat later, (better taste) prepare the taggiatelli as per instructions on the packet, simmer the ragu for a further 20-30 mins until the meatballs are hot, serve with a sprinkling of parsley.

 

[bilsat]

Pete's Beef Samosas

Pete’s Beef Samosas



Beef Samosas (makes 36) (1syn each)

½ tsp chilli powder
½ tsp turmeric
½ tsp cumin
½ tsp hot madras curry powder
½ tsp garlic salt
½ tsp ground coriander
1tsp Amchoor powder
1tsp cumin seeds
1 onion, finely chopped (s) (sff)
1 medium potato (ff)
1 red chilli, deseeded & chopped (s) (sff)
1tbsp virgin olive oil (Heb)
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
110g frozen peas (ss) (ff)
450g Lean beef mince (ff)

Method

Boil the potato until soft, remove & mash, set aside.
In a frying pan add 1tbsp pure virgin olive oil, heat, add cumin seeds & cook until fragrant & browned.
Add the beef & cook until browned & dry, add the spices, onion, peas & potato, stir-fry for 5 mins, add the red chilli, season well and set aside to cool.
Heat the oven to 180c; line a baking tray with baking parchment. Working quickly, place six filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 20 mins or until golden in colour, serve while warm.

 

[yoyonomore2012]

Hi Pete , i have just discovered your recipe book thread. It is fantastic. I can't wait to try some of these delicious recipes. Thankyou

 

[neacy69]

Hi Neacy69.
The only recipe for turkey mince that I have is this......

Pete’s Turkey meatballs with Taggiatelli

Serves 2

Ingredients

1 egg (ff)
1 slice of a 400g wholemeal loaf (3 syns) or ½ Heb
1tsp garlic salt
1tbsp chopped parsley
2 garlic cloves, finely chopped (sff)
30g/1 rounded tbsp. parmesan cheese, grated (1.5 syn) OR 1Hea
140g taggiatelli (ff)
250g turkey mince (s) (ff)
Salt & pepper

Ragu sauce

1 carrot , finely chopped (s) (sff)
1 stick of celery, finely chopped (s) (sff)
1 Knorr “herb” stockpot
2 large onions, finely chopped (s) (sff)
3 garlic cloves (sff)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s) (sff)
250g passata (s) (sff)
2tbsp tomato purees (s) (sff)
1tsp sweetener

Method

In a mini food processor chop up the bread, parsley, onion, garlic, garlic salt & parmesan cheese.
In a grass bowl place the turkey mince, add the ingredients from the processor, mix well, and add the egg, salt & pepper, mix & using wet hands form 12 meatballs, place on a plate, cover, and place in a fridge for at least 1 hour. Heat a frying pan sprayed with Fry Light, cook the meatballs, 6 at a time until browned.
Make the ragu sauce by cooking the onion, garlic, carrot, celery, tomatoes, passata & sweetener, add the herbs & stockpot, simmer for 30 mins, add the meatballs or leave the ragu to reheat later, (better taste) prepare the taggiatelli as per instructions on the packet, simmer the ragu for a further 20-30 mins until the meatballs are hot, serve with a sprinkling of parsley.

<img src="http://www.minimins.com/attachment.php?attachmentid=49694"/>

Made this tonight and myself and the wife thought it was gorgeous... thanks a million Pete!!

 

[fifee]

Made this tonight and myself and the wife thought it was gorgeous... thanks a million Pete!!

Sounds delicious!!

Sent from my iPhone using MiniMins

 

[Zann]

Hey Pete - just wanted to say a bit thank you for this thread! It's really great to see all the dishes too, and they all look fab

 

[Jane R]

Hi Pete,
I have just discovered your thread. Thank you very much, my husband and I are really looking forward to trying out some of your recipes. Well done on your amazing weight loss!

 

[bilsat]

Red Devil Chicken

Pete’s Red Devil Chicken

Serves 2

Ingredients

1 lemon, juice & zest (ss) (sff)
1 Onion (s) (sff)
1 Red Chilli, finely chopped (s) (ff)
1 Red Pepper, de-skinned & finely chopped (s) (sff)
1tbsp Tabasco
1tbsp Tandoori Masala
1tbsp extra virgin olive oil (1 Heb or 6 syns/2=3 syns each)
1tbsp sweetener
2 Chicken Breasts (s) (ff)
2.5cm cube of ginger, finely chopped
3 garlic cloves, finely chopped (sff)
100g long grain rice (ff)
150g mushrooms (s) (sff)
400g Chopped Tomatoes (s) (sff)

Method

Place the pepper over a naked flame & roast until the skin is fully charred, keep turning over the flame, remove then scrap the burnt skin off, slice into strips & cut into small pieces, set aside.
Slash the chicken breasts & place in a glass bowl, marinate with the olive oil, lemon juice & zest, masala tandoori powder, season & cover with Clingfilm, place in the fridge for at least 2 hrs.
Cook the rice as per instructions on the packet.
In a saucepan sweat the onion, chilli, ginger & pepper until they are soft, add the tomatoes, sweetener & tabasco, bring to the boil & cook for a few minutes then reduce to a simmer for 30 mins, remove from the heat and roughly chop with a hand processor to a paste.
Cook the mushrooms until soft, set aside.
In an oven-proof dish place the chicken pieces, mushrooms, dispose of the marinating liquid, cover with the paste & cook at 180C for 15 mins covered with tin foil, open & continue to cook until the rice is cooked. Plate up, serve with a side salad.

(Very hot, remove tabasco & chilli seeds for a cooler taste)

 

[PrincessJazmine]

Pete!!! Love your recipes!

Here is my attempt at your chicken tikka masala ...

 

[slimming-nanna]

Amazing recipes..have tried a few and enjoyed them x

 

[tuppy282]

Just seen all your great soup recipes and can i say thanks from a soup lover i will be making 1 today x

 

[bilsat]

Cajun Chicken & Wedges

Pete’s Cajun Chicken & Wedges

(Based loosely on a recipe in SW Mag July 2012)
Serves 2

Ingredients

1 Tomato, cut into small pieces (s) (sff)
1 Pepper, deseeded & cut into small pieces (s) (sff)
1 Lime, zest & juice (ss) (sff)
1 Carrot (s) (sff)
1 tsp garlic salt
1 tbsp. Cajun powder
1 Slice Burgen soya & linseed bread (6 syn)
Or
2 Slices of 400g wholemeal bread (1Heb or 6 syns)

2 Eggs, beaten (ff)
2 “Red Rooster” large potatoes cut into wedges (ff)
2 Chicken breasts, sliced into strips (s) (ff)
10cm Cucumber, cut into small cubes (s) (sff)
10cm Celery, cut into small pieces (s) (sff)
Lettuce (s) (sff)

Method

Break the eggs into a bowl, season & set aside.
In a mini food processor chop up the stale bread, garlic salt & Cajun, set aside.
Boil the wedges for 5 mins in salted water, drain and dry, then place on a tray lined with greaseproof paper, spray with fry Light, sprinkle with Cajun powder and cook in an oven at 180C for 20-25 mins turning at half time & sprayed again with Fry Light, until they are nicely browned.
In a second tray, lined with greaseproof paper, cook the chicken after dipping in the egg and then rolling in the bread & Cajun mix. Cook for 20-25 mins.
Make a salad of lettuce, tomato, cucumber, pepper & celery, add the chicken, season, and finish with lime zest & juice.

 

[Birdmummy]

Ok Pete I am concerned, you salad is on the plate and not in a bowl beside it, what's going on ??? Looks yummy still xx

 

[cup-cake]

Oh yum that looks tasty - making me more hungry, my dinner is currently in the oven

 

[ScouseAngel]

I made the Tomato soup the other night and it was lovely

 

[bilsat]

Pete's Instant Mash Gnocchi

Pete’s Instant Mash Gnocchi

Serves 2

Ingredients for Gnocchi

125g Instant Mash (ff)
1 Egg, whisked (ff)
1tsp Garlic salt
1tsp oregano
1tbsp Schwartz Cajun powder
4tbsp chopped parsley

Method

Mix the Instant mash with the Cajun powder, herbs & garlic salt, make up as instructed on the packet, add 1 egg & mix well, cover & place in the fridge overnight, next day remove & roll into golf ball size balls. Set the oven to 200C, spray a tray with Fry Light, place the balls in it and cook until browned (20mins).

Ingredients for the sauce

½ tsp red chilli powder
1 Red Pepper (s) (sff)
1 Onion, finely chopped (s) (sff)
1 tbsp. sweetener
2 garlic, finely chopped (sff)
3 tbsp. chopped parsley
400ml Passata (s) (sff)
Mixed dry herbs
Over a naked flame burn the skin of the pepper, remove from the flame & peel, deseed & cut into small pieces. In a saucepan, sprayed with Fry Light, cook the onion, garlic, chilli flakes & pepper until soft, add the passata, sweetener, dried herbs, bring to the boil then reduce the heat to a simmer for 20 mins.
Plate up the Gnocchi with the sauce purred over and enjoy with a side salad.

 

[bossiegirl]

Hi Pete,

Did the carbonara last night and i could have eaten double! it was so nice I dont think I'm ever going to use cream again. Thanks

 

[JaCaLi]

Great recipes Pete. Thanks for sharing