daisybell18
Silver Member
But what a way to see them go!
Pete's Recipe Book
- Thread starter bilsat
- Start date
But what a way to see them go!
bilsat
Really likes to cook
Pete’s Porcini Mushroom Risotto (2013)
Serves 2
Ingredients
1 Cupful of frozen peas (ff)
1 Veg. stockpot
1 Lemon (ss) (sff)
25g Dried porcini dried mushrooms (s) (sff)
100g Arborio rice (ff)
Parmesan cheese (60g/2=1Hea per person)
S&P
Method
Soak the mushrooms in a bowl filled with hot water, leave for 10 mins then drain the liquid, saving it in a separate bowl.
Chop up the mushrooms into small pieces. Pour the liquid through a sieve & disregard the last few drops with the bits in, add the stockpot, add more hot water to make up 750g of stock, pour into a saucepan and keep it simmering on a low heat.
In a large saucepan, sprayed with frylight, start to heat the rice, add the juice of the lemon & stir until the rice is coated, add 2 ladles of the stock, turn the heat to medium & keep on adding the stock, then allowing it to be infused before adding more.
When half the stock has been used add the mushrooms & mix well continue until almost all the stock has been used then add the peas, season, continue until all the stock has been used, then reduce the heat & allow the stock to be reduced to below the top of the rice, turn the heat off and grate parmesan cheese over the rice, mix, cover with a lid for 5 mins, plate up in warmed dishes, add more cheese to taste.
Serves 2
Ingredients
1 Cupful of frozen peas (ff)
1 Veg. stockpot
1 Lemon (ss) (sff)
25g Dried porcini dried mushrooms (s) (sff)
100g Arborio rice (ff)
Parmesan cheese (60g/2=1Hea per person)
S&P
Method
Soak the mushrooms in a bowl filled with hot water, leave for 10 mins then drain the liquid, saving it in a separate bowl.
Chop up the mushrooms into small pieces. Pour the liquid through a sieve & disregard the last few drops with the bits in, add the stockpot, add more hot water to make up 750g of stock, pour into a saucepan and keep it simmering on a low heat.
In a large saucepan, sprayed with frylight, start to heat the rice, add the juice of the lemon & stir until the rice is coated, add 2 ladles of the stock, turn the heat to medium & keep on adding the stock, then allowing it to be infused before adding more.
When half the stock has been used add the mushrooms & mix well continue until almost all the stock has been used then add the peas, season, continue until all the stock has been used, then reduce the heat & allow the stock to be reduced to below the top of the rice, turn the heat off and grate parmesan cheese over the rice, mix, cover with a lid for 5 mins, plate up in warmed dishes, add more cheese to taste.
najtaek
Full Member
Got to try that one as I love risotto and mushrooms ....thanks Pete
Sent from my iPad using MiniMins
bilsat
Really likes to cook
Pete’s Spicy Chicken Salad (2013)
Serves 2
Ingredients
2 Medium chicken fillets (s) (ff)
Schwartz perfect shake. Chicken herb & spice blend.
Salad of your choice (sff)
Method
Wash the chicken fillet, dry, & spray with frylight, sprinkle with the spice mix & run all over, turn over & repeat.
Pre-heat a frying pan, when hot cook the chicken, turning over several times for 8-10 mins or until the chicken is cooked. (If you have a meat thermometer, it should be inserted into the thickest part of the chicken, it should read 165F when fully cooked.
If you don’t have one, cut the chicken open at the thickest part & check it’s not still pink.
Prepare a salad of your choice & place the chicken on it when ready.
Serves 2
Ingredients
2 Medium chicken fillets (s) (ff)
Schwartz perfect shake. Chicken herb & spice blend.
Salad of your choice (sff)
Method
Wash the chicken fillet, dry, & spray with frylight, sprinkle with the spice mix & run all over, turn over & repeat.
Pre-heat a frying pan, when hot cook the chicken, turning over several times for 8-10 mins or until the chicken is cooked. (If you have a meat thermometer, it should be inserted into the thickest part of the chicken, it should read 165F when fully cooked.
If you don’t have one, cut the chicken open at the thickest part & check it’s not still pink.
Prepare a salad of your choice & place the chicken on it when ready.
Pete’s Peanut Curry (Revisited)
(Adopted from Tesco’s real food booklet)
Not suitable for people with nut allergies
Serves 2
Ingredients
150g Pre-cooked chicken (s) (ff)
1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree (s) (sff)
1tbsp sweetener
2 Garlic cloves (sff)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
200mL hot water
400g chopped tomatoes (s) (sff)
Method
In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes with the lid on, then add the chicken, tomatoes & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice & side salad, sprinkle coriander if required.
(Adopted from Tesco’s real food booklet)
Not suitable for people with nut allergies
Serves 2
Ingredients
150g Pre-cooked chicken (s) (ff)
1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree (s) (sff)
1tbsp sweetener
2 Garlic cloves (sff)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
200mL hot water
400g chopped tomatoes (s) (sff)
Method
In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes with the lid on, then add the chicken, tomatoes & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice & side salad, sprinkle coriander if required.
Rochelle1
Gold Member
Took an iPad picture of your tikka masala recipe and photo, going to have it next week for Saturday night fake-away! Tonight is dopiaza though as I didn't have all of the ingredients for the tikka masala.
Your recipes all look lovely, I screen shot the ham and leek cheesey bake too
Your recipes all look lovely, I screen shot the ham and leek cheesey bake too
slimming sinead
Full Member
I had your Porcini Mushroom Risotto (2013) tonight Pete. Gorgeous! Thanks for all your delicious recipes. 
sarahloub1
Gold Member
hi, do you have a potato curry on here?
Thanks
Thanks
Purfeckshun
Full Member
Hi Pete, do you mind if I link to this thread and post a couple of recipes (full credit to you of course) on my blog? I'm loving your recipes so much! I get so excited every time this thread updates xx
bilsat
Really likes to cook
Pete’s Piri-Piri breast Chixsticks (2013)
Pete’s Piri-Piri breast Chixsticks (2013)
Serves 2
Ingredients
*1 Pack Piri-Piri Breast Chixsticks (s) (ff)
1 Onion, finely chopped (s) (sff)
1 Cup of frozen peas (ss) (ff)
1 Cup of long grain rice (ff)
1tsp Turmeric (for colouring the rice)
* Priory Meats.953 Alcester Rd Sth. Maypole B14 5JA. 0121-474-6878
Method
Pre-heat the oven to 180C, place the chicken kebabs on a shallow ovenproof dish & place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, remove & turn over, cook for a further 10 mins until fully cooked.
In the meantime cook the rice in a small saucepan, with 3 cups of water, turmeric, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and place the kebabs on top of the rice.
Please check your local Butchers, several do their versions of these!
Pete’s Piri-Piri breast Chixsticks (2013)
Serves 2
Ingredients
*1 Pack Piri-Piri Breast Chixsticks (s) (ff)
1 Onion, finely chopped (s) (sff)
1 Cup of frozen peas (ss) (ff)
1 Cup of long grain rice (ff)
1tsp Turmeric (for colouring the rice)
* Priory Meats.953 Alcester Rd Sth. Maypole B14 5JA. 0121-474-6878
Method
Pre-heat the oven to 180C, place the chicken kebabs on a shallow ovenproof dish & place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, remove & turn over, cook for a further 10 mins until fully cooked.
In the meantime cook the rice in a small saucepan, with 3 cups of water, turmeric, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and place the kebabs on top of the rice.
Please check your local Butchers, several do their versions of these!
Last edited:
bilsat
Really likes to cook
Pete’s Curried Mushrooms (2013)
Pete’s Curried Mushrooms (2013)
(Based on a recipe on Minimins)
Serves 2
Ingredients
¼ tsp Coriander
¼ tsp Cumin
¼ tsp Chilli Flakes
¼ tsp Black pepper
½ tsp Turmeric
½ tsp Cumin seeds
1 tsp Garlic salt
1 Onion, finely chopped (s) (sff)
1 Chilli de-seeded & finely chopped
1 tbsp. Extra virgin olive oil (1Heb)
125g Button mushrooms (s) (sff)
500mL Passata (s) (sff)
Method
Heat the oil in a frying pan, cook the cumin seeds, chopped chilli & onion for a few minutes until the onions are soft, add the turmeric, garlic salt , passata & chilli flakes & mix well, add the mushrooms, coriander, cumin, pepper, mix well & cook until the mushrooms are done.
Serve with rice.
Pete’s Curried Mushrooms (2013)
(Based on a recipe on Minimins)
Serves 2
Ingredients
¼ tsp Coriander
¼ tsp Cumin
¼ tsp Chilli Flakes
¼ tsp Black pepper
½ tsp Turmeric
½ tsp Cumin seeds
1 tsp Garlic salt
1 Onion, finely chopped (s) (sff)
1 Chilli de-seeded & finely chopped
1 tbsp. Extra virgin olive oil (1Heb)
125g Button mushrooms (s) (sff)
500mL Passata (s) (sff)
Method
Heat the oil in a frying pan, cook the cumin seeds, chopped chilli & onion for a few minutes until the onions are soft, add the turmeric, garlic salt , passata & chilli flakes & mix well, add the mushrooms, coriander, cumin, pepper, mix well & cook until the mushrooms are done.
Serve with rice.
bilsat
Really likes to cook
Pete’s Black Bean Stir-fry (2013)
Pete’s Black Bean Stir-fry (2013)
Serves 2
Ingredients
½ Pepper, finely sliced (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Spring onion, sliced into rings (s) (sff)
1 Carrot, finely sliced (s) (sff)
1 Portion of egg noodles (ff)
2 Garlic cloves, finely sliced (sff)
2cm Cube of ginger, finely sliced
75g Snap peas, finely sliced (ff)
195g Sharwood’s dark bean sauce (6.5 syn /2= 3.25 syn per person)
250g Lean Beef, sliced into fingers (ff)
Method
Soak the noodles in a bowl of boiling water, leave to soak for 2 mins, drain & set aside.
In a hot wok, sprayed with frylight, cook the beef for about 4 mins until it’s browned, add the onion, pepper, carrot, garlic, ginger & snap peas, mix well, cook for about 4 mins until hot.
Add the complete jar of black bean sauce blend with the other ingredients; add the noodles, mix and plate up, decorate with the spring onion.
Pete’s Black Bean Stir-fry (2013)
Serves 2
Ingredients
½ Pepper, finely sliced (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Spring onion, sliced into rings (s) (sff)
1 Carrot, finely sliced (s) (sff)
1 Portion of egg noodles (ff)
2 Garlic cloves, finely sliced (sff)
2cm Cube of ginger, finely sliced
75g Snap peas, finely sliced (ff)
195g Sharwood’s dark bean sauce (6.5 syn /2= 3.25 syn per person)
250g Lean Beef, sliced into fingers (ff)
Method
Soak the noodles in a bowl of boiling water, leave to soak for 2 mins, drain & set aside.
In a hot wok, sprayed with frylight, cook the beef for about 4 mins until it’s browned, add the onion, pepper, carrot, garlic, ginger & snap peas, mix well, cook for about 4 mins until hot.
Add the complete jar of black bean sauce blend with the other ingredients; add the noodles, mix and plate up, decorate with the spring onion.
