Pete's Recipe Book

[clairr0611]

I made the cheesecake the other day but found the rich tea went a bit soggy so I changed the base for ginger snaps and a small amount of marg. it was lovely!! Thank you

 

[kay SW xx]

Have subscribed to this. All the recipes look amazing. Defiantly going to try alot of them. Have been struggling a lot in the past couple of weeks. This will defiantly get me back on track. thanks pete

 

[charlie's~mummy]

Just popping by to subscribe xx

Sent from my iPhone using MiniMins

 

[Shellbell46]

Been a lurker for a while... Just subscribing..loving the ideas

 

[Fatty_no_more]

Pete's Chicken Tikka Masala

Serves 2

Ingredients

1 cm ginger, peeled & grated
1tbsp tomato puree (s) (sff)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp "Tikka Masala Mix"
100g boiled rice (ff)
150mL Greek 0% fat free natural yoghurt (ff) (from a 170mL tub)
250g Chicken pieces cut into 5cm chunks (s) (ff)

Tikka Masala Mix 1tsp turmeric 1tsp coriander 1tsp cumin 1tsp garlic salt 1tsp cayenne pepper 1tsp black pepper Sauce

½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp. sweetener
20mL Yoghurt from above quantity
400g chopped tomatoes (s) (sff)

Method

In a food processor, reduce to a paste the following, 125mL yogurt, tomato puree, ginger, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.

In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced, turn the heat off and add the remaining yoghurt, if it splits add cornflour mixed with water & whisk briskly, cover & leave for 5 mins.
Serve with boiled rice.

<img src="http://www.minimins.com/attachment.php?attachmentid=48043"/>

Hi Pete

Where are u getting the tikka masala mix from pls? Xxx

 

[bilsat]

Pete’s Peanut Butter Chicken (2013)

Serves 2

Ingredients

¼ tsp Crushed chilli flakes
½ tsp Madras curry powder
1 Onion, finely chopped (s) (sff)
1 tsp lemon juice (ss) (sff)
1 tsp Turmeric
1 tbsp. Sweetener
2 level tbsp. Peanut butter (9syn/2=4.5 syns per person)
2 tbsp. Skimmed milk
2 tbsp. Dark soy sauce
50g Frozen peas (ff)
100g Long grain rice (ff)
250ml Passata (s) (sff)
300g Chicken Breast, cubed (s) (ff)
Ground black pepper

Method

In a pan, sprayed with frylight, cook the chicken until the meat goes white, remove & set aside.
Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through.
While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a pinch of salt, cook until the water has been absorbed, remove from the heat, tip into a sieve & run under a hot tap. Place the sieve on top of the saucepan, add the peas, cover with a lid & return to the cooker & on a low light allow to steam for a few minutes. Plate up.

 

[M Louise H]

Pete’s Peanut Butter Chicken (2013)

Serves 2

Ingredients

¼ tsp Crushed chilli flakes
½ tsp Madras curry powder
1 Onion, finely chopped (s) (sff)
1 tsp lemon juice (ss) (sff)
1 tsp Turmeric
1 tbsp. Sweetener
2 level tbsp. Peanut butter (9syn/2=4.5 syns per person)
2 tbsp. Skimmed milk
2 tbsp. Dark soy sauce
50g Frozen peas (ff)
100g Long grain rice (ff)
250ml Passata (s) (sff)
300g Chicken Breast, cubed (s) (ff)
Ground black pepper

Method

In a pan, sprayed with frylight, cook the chicken until the meat goes white, remove & set aside.
Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through.
While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a pinch of salt, cook until the water has been absorbed, remove from the heat, tip into a sieve & run under a hot tap. Place the sieve on top of the saucepan, add the peas, cover with a lid & return to the cooker & on a low light allow to steam for a few minutes. Plate up.

View attachment 77762

OH is already wanting me to make this one!

 

[Fatty_no_more]

Pete’s Peanut Butter Chicken (2013)

Serves 2

Ingredients

¼ tsp Crushed chilli flakes
½ tsp Madras curry powder
1 Onion, finely chopped (s) (sff)
1 tsp lemon juice (ss) (sff)
1 tsp Turmeric
1 tbsp. Sweetener
2 level tbsp. Peanut butter (9syn/2=4.5 syns per person)
2 tbsp. Skimmed milk
2 tbsp. Dark soy sauce
50g Frozen peas (ff)
100g Long grain rice (ff)
250ml Passata (s) (sff)
300g Chicken Breast, cubed (s) (ff)
Ground black pepper

Method

In a pan, sprayed with frylight, cook the chicken until the meat goes white, remove & set aside.
Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through.
While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a pinch of salt, cook until the water has been absorbed, remove from the heat, tip into a sieve & run under a hot tap. Place the sieve on top of the saucepan, add the peas, cover with a lid & return to the cooker & on a low light allow to steam for a few minutes. Plate up.

<img src="http://www.minimins.com/attachment.php?attachmentid=77762"/>

So is this as amazing as the original one? X

 

[bilsat]

It's a very close second to the original one, not so spicy! I can see it being a weekly recipe to go on the menu.......

 

[bilsat]

Sunday Lunch this week.

Beef Stroganof with mash, broccoli, peas & carrots.........

 

[x_Champagne_Supernova_x]

Is the soy sauce important in the peanut butter chicken or can there be replacements?

 

[bilsat]

I've not tried it without Soy sauce but you could try a few drops of Worcester Sauce if you have some. If not don't worry, it will just appear a lot lighter in colour!
Pete

 

[Dolly_Allyx]

Wow... looking forward to trying some of these recipes. Only started last night so overwhlemed by all of it at the moment! x

 

[LoserIHope]

Pete

Do you have any ideas for pork chops?

I'm on mobile so can't search the thread!


Many thanks

 

[bilsat]

Pete’s Leek & Sausage Bake (2013)

Serves 2

Ingredients

1 Large Leek, sliced lengthways, then cut into 3cm sections (s) (sff)
1 Schwartz 4 cheese mix (9syns/2=4.5 syns per person)
2 Sainsbury’s “B.G.T.Y” extra lean Cumberland sausages (1 syn/2=0.5 syn per person)
300ml Skimmed milk (1 Hea/2=0.5 syns per person)
Aromat seasoning
* optional. 30g Cheddar cheese (1Hea/2=0.5 syns per person)
(B.G.T.Y=Be Good To Yourself)

Method

In a frying Pan, sprayed with frylight, cook the sausages until browned, remove & cut each sausage into 4, return the sausage to the pan and brown the cut ends, remove & set aside.
Boil a pan of salted water, when boiling drop the leek in, boil for 5 mins then remove & drain.
In the same saucepan make the cheese mix as per instructions on the packet, return the leeks & mix well, cook for a further 5 mins then tip into an oven-proof dish, add the sausage & sprinkle with Aromat.
*Add cheddar if you want more cheese flavour.
Cook in a pre-heated oven at 180C for 10 mins or until the topping has gone brown.
Serve with a side salad.

 

[bilsat]

Pete’s Leek & Potato Soup (2013)

Serves 2

Ingredients

1 Large Floury Potato, (Maris Piper, King Edward) Cut into 2cm cubes (ff)
1 Large Leek cut lengthways, then 3cm sections (s) (sff)
1 Onion, finely chopped (s) (sff)
1Ltr vegetable stock
S & P
Sprig of parsley (for decoration only)

Method

Spray a saucepan with frylight, cook the onions & Leek for a few mins until soft, add the potato, and mix well. Add the stock & bring to the boil, reduce to a simmer for 10 mins then remove from the heat, with a hand blender, blend to a smooth soup, taste and season.
Return to a low heat for a further 10 mins then serve in a warmed bowl. Decorate with a sprig of parsley.

 

[bilsat]

Hi LoserIHope.

I usually just season the chops with salt & Pepper then put them in a shallow oven-proof dish, cook in an oven for 10 mins each side (depends on the thickness) & serves with oven roasted veg.I've looked for recipes and this is the only one that I can find, not to different!

Pete


Pete’s Pork with Raspberry Sauce

Serves 4

Ingredients

1 garlic clove, finely chopped (sff)
1 red onion, finely chopped (s) (sff)
1tsp mustard powder
1tbsp tomato puree
Tbsp. sweetener
2tbsp sweetener
2tbsp red wine vinegar
4 pork lions (ff)
100g raspberries (ss) (sff) (1.5 syn when cooked)
Selection of seasonal veg (s) (sff)

Method

In a small saucepan, cook the garlic, onion, mustard, tomato puree, sweetener, red wine vinegar & raspberries, bring to a boil and reduce to ½ the quantity, add 100-150mL hot water and blend with a hand blender, simmer until meal is ready.
Prepare the veg & cook for 5-10 mins depending on what veg is used, drain & keep warm.
Cook the pork in an ovenproof dish sprayed with Fry Light at 180C for 10 mins, turn over and continue cooking until the pork is cooked. Plate up and pour the sauce over the veg & the pork.

 

[bilsat]

Pete’s Kebab, Wedges & Salad

Serves 2

Ingredients

1 Pack of *Bob’s Turkey Kebabs (ff)
1 Large potato, cut into wedges (ff)
1 Lettuce, cut into strips (s) (sff)
1 Large tomato, cut into wedges (s) (sff)
* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Method

Defrost the kebabs if frozen, and then place across an oven-proof dish, pre-heat the oven to 180C.
Cut the potato into wedges, part boil in salty water for 5 mins, remove and drain, return to the pan and allow the steam to escape, spray with frylight & add any seasoning of your choice, shake the pan to coat all over then tip onto a flat tray, sprayed with frylight. Place in the pre-heated oven & cook for 30 mins, turn over at half time, until the wedges are browned to your liking.
Turn the grill on & cook the kebabs for 20 mins or until they are cooked, keep turning the kebabs, when cooked remove & keep warm.
Prepare the salad.
Plate up.

 

[Slash69]

what page is the index on.....i know there is one :cry:

 

[bilsat]

Page 60!