Pete's Recipe Book
- Thread starter bilsat
- Start date
smartie831
Full Member
Pete you are our sw saviour!
rosierose15
Silver Member
I love your recipes I tried a Half syn cake but wasn't great do u have any other pudding ideas for me please? I love cakes x
rosierose15
Silver Member
Ahhhh ok then great thank u x
Lynnkenney
Member
Thanks very much, looking forward to trying some 
bilsat
Really likes to cook
Pete’s Key Lime Chicken
Pete’s Key Lime Chicken
Serves 2
Ingredients
1 Cup of Lime Juice (ff)
1 tsp dried tarragon
1 tsp garlic salt
1 tbsp. virgin olive oil (1Heb)
1 tbsp. fresh ginger, finely chopped
1 tbsp. honey (2.5/2=1.25 syn per person)
2 Limes, juiced (ss) (sff)
2 chicken breasts (s) (ff)
100mL water
Salt & Pepper
Option
* ½ onion, sliced thinly (s) (sff)
*100g rice (ff)
*Cup of frozen peas (ff)
Method
Put all the ingredients except the chicken in a bowl & mix, nick the flesh of the chicken to allow the marinade to soak in and marinate the chicken for as long as possible in a plastic bag, with the marinade, for up to 24hrs if possible.
Place the chicken in an oven-proof dish, cook at 180C for 15 mins, turn over and continue for a further 15 mins or until the chicken is cooked.
* Cook the onions until soft & heat the peas, prepare the rice as per instructions on the packet, mix with the onion & peas, timing it so that the rice is cooked & finished for the same time as the chicken.
Pete’s Key Lime Chicken
Serves 2
Ingredients
1 Cup of Lime Juice (ff)
1 tsp dried tarragon
1 tsp garlic salt
1 tbsp. virgin olive oil (1Heb)
1 tbsp. fresh ginger, finely chopped
1 tbsp. honey (2.5/2=1.25 syn per person)
2 Limes, juiced (ss) (sff)
2 chicken breasts (s) (ff)
100mL water
Salt & Pepper
Option
* ½ onion, sliced thinly (s) (sff)
*100g rice (ff)
*Cup of frozen peas (ff)
Method
Put all the ingredients except the chicken in a bowl & mix, nick the flesh of the chicken to allow the marinade to soak in and marinate the chicken for as long as possible in a plastic bag, with the marinade, for up to 24hrs if possible.
Place the chicken in an oven-proof dish, cook at 180C for 15 mins, turn over and continue for a further 15 mins or until the chicken is cooked.
* Cook the onions until soft & heat the peas, prepare the rice as per instructions on the packet, mix with the onion & peas, timing it so that the rice is cooked & finished for the same time as the chicken.
bilsat
Really likes to cook
Pete’s Cherry Ice Cream
Pete’s Cherry Ice Cream
Serves 2
Ingredients
1tsp vanilla essence
4tbsp sweetener
175g Muller light “vanilla-chocolate sprinkles & black cherry under layer” yogurt (ff)
175g “be good to yourself” natural Normandy fromage frais (ff)
Method
Empty the tub of yogurt, fromage frais, sweetener & vanilla essence & mix well.
Place in a sealed container and freeze for 30 mins, remove and mix to prevent ice crystals forming & return to the freezer, repeat every 30 mins for 2 hrs. if you want soft ice-cream or 3-4 total hours for hard.
Pete’s Cherry Ice Cream
Serves 2
Ingredients
1tsp vanilla essence
4tbsp sweetener
175g Muller light “vanilla-chocolate sprinkles & black cherry under layer” yogurt (ff)
175g “be good to yourself” natural Normandy fromage frais (ff)
Method
Empty the tub of yogurt, fromage frais, sweetener & vanilla essence & mix well.
Place in a sealed container and freeze for 30 mins, remove and mix to prevent ice crystals forming & return to the freezer, repeat every 30 mins for 2 hrs. if you want soft ice-cream or 3-4 total hours for hard.
Jenben211
Member
These look tasty...must try so many of your recipes
M Louise H
Gold Member
As I regard you as the oracle of all things SW, what would you use to thicken up a stew cooked in a slow cooker?
bilsat
Really likes to cook
Pete's leek Lasagne
Pete’s Leek Lasagne
(Based on the Hairy Bikers “skinny beef lasagne”)
Serves 4
Ingredients
1 Knorr “rich beef” stockpot+ 300g hot water for stock
1tbsp tomato puree (s) (sff)
1 handful of dried oregano
2 onions, (s) (sff)
2 bay leaves
2 large leeks (s) (sff)
2 celery sticks, finely chopped (s) (sff)
2 carrots (s) (sff)
2 garlic cloves, finely sliced (sff)
1tbsp cornflower (3.5 syns/4=0.8syn per person)
150g button mushrooms, quartered (s) (sff)
180g reduced fat cheddar (4 Hea/4= 1Hea)
375 skimmed milk (1Hea)
400g tomatoes (s) (sff)
500g lean beef mince (ff)
Grated nutmeg
Salt & Pepper
Method
Slice the leeks halfway through, to the centre, cut the ends saving for later, cook for 5 mins or until they are soft, remove and chill, open out & dry on a kitchen towel, set aside.
Pre heat the oven at 200c.In a large pan cook the beef, any remaining leeks, chopped onion, garlic, carrot & celery. Cook for 10 mins, add mushrooms, and cook for 5 mins more. Add the beef stock, tomatoes, puree & oregano. Add 1 bay leaf. Season well with lots of pepper, Simmer for 20-30 mins, until the liquid has been cooked out, remove the bay leaf & disregard.
In a bowl mix the cornflower with 3tbsp of the milk, to a smooth paste. Cut 1 onion into quarters & place in a saucepan with a bay leaf, & bring to a simmer for 3 mins, remove from the heat and leave to infuse for 10 mins. Remove the onion & bay leaf, discard, reheat & add the remaining milk, cornflower & 1tbsp of the cheese, mix well and heat until thickened, season with the nutmeg, salt & pepper.
In an oven-proof dish add the mince mix to cover the base, add a layer of the leek “sheets” then repeat until the dish is full, finish with a leek layer, pour the white sauce over then add the cheese, cook at 200c for 30 mins until bubbling and the cheese has melted.
Pete’s Leek Lasagne
(Based on the Hairy Bikers “skinny beef lasagne”)
Serves 4
Ingredients
1 Knorr “rich beef” stockpot+ 300g hot water for stock
1tbsp tomato puree (s) (sff)
1 handful of dried oregano
2 onions, (s) (sff)
2 bay leaves
2 large leeks (s) (sff)
2 celery sticks, finely chopped (s) (sff)
2 carrots (s) (sff)
2 garlic cloves, finely sliced (sff)
1tbsp cornflower (3.5 syns/4=0.8syn per person)
150g button mushrooms, quartered (s) (sff)
180g reduced fat cheddar (4 Hea/4= 1Hea)
375 skimmed milk (1Hea)
400g tomatoes (s) (sff)
500g lean beef mince (ff)
Grated nutmeg
Salt & Pepper
Method
Slice the leeks halfway through, to the centre, cut the ends saving for later, cook for 5 mins or until they are soft, remove and chill, open out & dry on a kitchen towel, set aside.
Pre heat the oven at 200c.In a large pan cook the beef, any remaining leeks, chopped onion, garlic, carrot & celery. Cook for 10 mins, add mushrooms, and cook for 5 mins more. Add the beef stock, tomatoes, puree & oregano. Add 1 bay leaf. Season well with lots of pepper, Simmer for 20-30 mins, until the liquid has been cooked out, remove the bay leaf & disregard.
In a bowl mix the cornflower with 3tbsp of the milk, to a smooth paste. Cut 1 onion into quarters & place in a saucepan with a bay leaf, & bring to a simmer for 3 mins, remove from the heat and leave to infuse for 10 mins. Remove the onion & bay leaf, discard, reheat & add the remaining milk, cornflower & 1tbsp of the cheese, mix well and heat until thickened, season with the nutmeg, salt & pepper.
In an oven-proof dish add the mince mix to cover the base, add a layer of the leek “sheets” then repeat until the dish is full, finish with a leek layer, pour the white sauce over then add the cheese, cook at 200c for 30 mins until bubbling and the cheese has melted.
lg-24-12
Live..Laugh..Love
Made this Last Night...Was Delicious!
supervixen*
Full Member
Pete, you are THE MAN! I am gonna to make the peanut curry, well done on your amazing weightloss too!
