Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Pete’s Glamorgan Sausages (V) (2013)
(Poor man’s meatless sausages)
Serves 2
Ingredients
1 leek, cut in half (s) (sff)
1Tbsp dried parsley
1Tbsp English mustard
2 Eggs (ff)
4x 400g slices of stale bread (2Heb/2=1Heb per person)
S & P
Method
Place the stale bread in a microwave & cook until fully dry, then place in a mini chopper & reduce to breadcrumbs, place in a large bowl.
Cut the leek into 4cm pieces, chop finely in the mini chopper, and place in the bowl.
Add the parsley, mustard & eggs in the bowl & mix all ingredients together, season to taste.
Layout Clingfilm & place a quantity of the mix on the Clingfilm & roll into a sausage shape, (6 small ones or 4 large ones) place in the freezer & freeze, remove & cook when required, turning until all sides are browned.
(Poor man’s meatless sausages)
Serves 2
Ingredients
1 leek, cut in half (s) (sff)
1Tbsp dried parsley
1Tbsp English mustard
2 Eggs (ff)
4x 400g slices of stale bread (2Heb/2=1Heb per person)
S & P
Method
Place the stale bread in a microwave & cook until fully dry, then place in a mini chopper & reduce to breadcrumbs, place in a large bowl.
Cut the leek into 4cm pieces, chop finely in the mini chopper, and place in the bowl.
Add the parsley, mustard & eggs in the bowl & mix all ingredients together, season to taste.
Layout Clingfilm & place a quantity of the mix on the Clingfilm & roll into a sausage shape, (6 small ones or 4 large ones) place in the freezer & freeze, remove & cook when required, turning until all sides are browned.
Katie's World X
Gold Member
Just subscribed ;-)
WOW I CANT WAIT TO GET COOKING SOME RECIPES THEY LOOK DELISH THANKS PETE X
WOW I CANT WAIT TO GET COOKING SOME RECIPES THEY LOOK DELISH THANKS PETE X
bilsat
Really likes to cook
Pete’s Mexican Mix (2013)
Serves 2
Ingredients
1 Chilli, finely chopped (s) (sff)
1 Garlic, crushed (sff)
1 Pepper, de-seeded & finely chopped (s) (sff)
1 Knorr dark beef stockpot
1Tsp Mexican style seasoning
1Tbsp Tabasco
2 Gem lettuces (s) (sff)
100g Brown rice (ff)
250g Extra lean beef (ff)
400g Red kidney beans, drained (s) (ff)
S&P
Method
Cook the rice as per the instructions on the packing, drain & set aside.
In a non-stick pan cook the beef until it’s browned, add the chilli, onion, garlic & pepper, cook until the onions are soft, add the Mexican seasoning, stockpot, tabasco & kidney beans, bring to the boil then reduce the heat, cook for 20 mins, add the rice & mix well.
Cut & prepare the gem lettuce, then plate up.
Serves 2
Ingredients
1 Chilli, finely chopped (s) (sff)
1 Garlic, crushed (sff)
1 Pepper, de-seeded & finely chopped (s) (sff)
1 Knorr dark beef stockpot
1Tsp Mexican style seasoning
1Tbsp Tabasco
2 Gem lettuces (s) (sff)
100g Brown rice (ff)
250g Extra lean beef (ff)
400g Red kidney beans, drained (s) (ff)
S&P
Method
Cook the rice as per the instructions on the packing, drain & set aside.
In a non-stick pan cook the beef until it’s browned, add the chilli, onion, garlic & pepper, cook until the onions are soft, add the Mexican seasoning, stockpot, tabasco & kidney beans, bring to the boil then reduce the heat, cook for 20 mins, add the rice & mix well.
Cut & prepare the gem lettuce, then plate up.
bilsat
Really likes to cook
Pete’s Egg & Mushroom Omelette (2013)
Serves 2
Ingredients
2 Bacon rashers, cut into small pieces (ff)
4 Eggs, whipped (ff)
60g Full fat grated cheddar cheese (2Hea/2= 1Hea per person)
100g button mushrooms, cut in half (s) (sff)
Handful of chopped chives
Method
In a glass bowl, whip together the eggs & cheese, season well.
In a frying pan cook the bacon until crisp, add the mushrooms, and cook for 5 mins.
Add the bacon & mushrooms to the eggs & cheese, mix together.
Heat a deep sided frying pan, cook the mix for a few minutes until the bottom has set, turn over.
Pre-heat the grill.
When both sides have almost set, remove from the hob & place under the grill, finish cooking.
Remove & sprinkle the chives over, serve with baked beans.
Serves 2
Ingredients
2 Bacon rashers, cut into small pieces (ff)
4 Eggs, whipped (ff)
60g Full fat grated cheddar cheese (2Hea/2= 1Hea per person)
100g button mushrooms, cut in half (s) (sff)
Handful of chopped chives
Method
In a glass bowl, whip together the eggs & cheese, season well.
In a frying pan cook the bacon until crisp, add the mushrooms, and cook for 5 mins.
Add the bacon & mushrooms to the eggs & cheese, mix together.
Heat a deep sided frying pan, cook the mix for a few minutes until the bottom has set, turn over.
Pre-heat the grill.
When both sides have almost set, remove from the hob & place under the grill, finish cooking.
Remove & sprinkle the chives over, serve with baked beans.
bilsat
Really likes to cook
Pete’s Cabbage & Onion (2013)
Serves 2
Ingredients
½ Savoy Cabbage, finely shredded (s) (sff)
1 Onion, finely chopped (s) (sff)
2 Bacon rashers, cut into small pieces (ff)
S & P
Method
In a frying pan, sprayed with frylight, cook the bacon until crisp, add the onion, and cook until soft.
Add the cabbage, season well & cover, cook for 10 mins, remove lid & continue cooking for a further 5 mins.
Serve with pork, potatoes, beans & gravy.
Serves 2
Ingredients
½ Savoy Cabbage, finely shredded (s) (sff)
1 Onion, finely chopped (s) (sff)
2 Bacon rashers, cut into small pieces (ff)
S & P
Method
In a frying pan, sprayed with frylight, cook the bacon until crisp, add the onion, and cook until soft.
Add the cabbage, season well & cover, cook for 10 mins, remove lid & continue cooking for a further 5 mins.
Serve with pork, potatoes, beans & gravy.
tezzatibbs
New Member
Have just joined SW and cant wat to try some of these recipes...cant believe how much like 'normal food' SW food is!
bilsat
Really likes to cook
Pete’s Butternut Squash & Red Pepper Curry (2013)
Serves 2
Ingredients
1 Chilli (s) (sff)
1 Red Pepper (s) (sff)
1 Onion (s) (sff)
1 Garlic (sff)
1 Small Butternut Squash, cut into small cubes (s) (sff)
1 Lime jest & juice (s) (sff)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Madras Curry powder
6 Medium size Tomatoes, cut into quarters (s) (sff)
12 Sugar snap peas (s) (sff)
(200ml Blue Dragon Coconut milk Light (8 syn / 2= 4 syns per person)
200ml Vegetable stock
Method
Cut the Butternut Squash into small cubes, disregarding the seeds.
In a deep frying pan, sprayed with frylight, cook the onion, chilli, peppers & garlic, cook until soft.
Add the spices & cook for 5 mins, add the butternut squash, tomatoes, sugar snap peas, lime zest & juice & coconut milk, If the milk splits, then ignore, just keep mixing until it thickens. Reduce the heat & cook for 30 mins until the squash is soft & cooked.
Serves 2
Ingredients
1 Chilli (s) (sff)
1 Red Pepper (s) (sff)
1 Onion (s) (sff)
1 Garlic (sff)
1 Small Butternut Squash, cut into small cubes (s) (sff)
1 Lime jest & juice (s) (sff)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Madras Curry powder
6 Medium size Tomatoes, cut into quarters (s) (sff)
12 Sugar snap peas (s) (sff)
(200ml Blue Dragon Coconut milk Light (8 syn / 2= 4 syns per person)
200ml Vegetable stock
Method
Cut the Butternut Squash into small cubes, disregarding the seeds.
In a deep frying pan, sprayed with frylight, cook the onion, chilli, peppers & garlic, cook until soft.
Add the spices & cook for 5 mins, add the butternut squash, tomatoes, sugar snap peas, lime zest & juice & coconut milk, If the milk splits, then ignore, just keep mixing until it thickens. Reduce the heat & cook for 30 mins until the squash is soft & cooked.
bilsat
Really likes to cook
Pete’s Jamaican Jerk Chicken, rice & peas (2013)
Serves 2
Ingredients
1 Scotch bonnet chilli (s) (sff)
1 lemon, juiced (ss) (sff)
1 Tsp. dried thyme
1 Tbsp. Jerk Chicken seasoning
2 spring onions, finely chopped (s) (sff)
2 cloves garlic, minced (sff)
3cm Ginger, grated
200mL Blue Dragon coconut milk light (8syn /2= 4 syns per person)
300g Skinless Chicken thigh fillets (s) (ff)
300g long grain rice (ff)
300ml chicken stock
400g tin of Gungo peas (ff)
Salt and pepper to taste
Method
Clean & cut the chicken, score the skin to allow the marinade to soak in, place in a glass bowl with 1 Tbsp. of Jerk chicken seasoning & the juice of a lemon, mix well with your hands, cover & place in the fridge for at least 1 hr.
Rinse beans and leave to drain.
Make up the chicken stock.
In a frying pan cook the marinated chicken for 30-40 mins until cooked.
Heat a large saucepan sprayed with Fry Light. Add the spring onion, ginger & garlic, cook, stirring, until soft. Add the rice, thyme, beans, coconut milk & stock, bring to the boil. Place the chilli on top. Simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli, leave to stand for 5 mins, covered. Serve with the cooked chicken.
Serves 2
Ingredients
1 Scotch bonnet chilli (s) (sff)
1 lemon, juiced (ss) (sff)
1 Tsp. dried thyme
1 Tbsp. Jerk Chicken seasoning
2 spring onions, finely chopped (s) (sff)
2 cloves garlic, minced (sff)
3cm Ginger, grated
200mL Blue Dragon coconut milk light (8syn /2= 4 syns per person)
300g Skinless Chicken thigh fillets (s) (ff)
300g long grain rice (ff)
300ml chicken stock
400g tin of Gungo peas (ff)
Salt and pepper to taste
Method
Clean & cut the chicken, score the skin to allow the marinade to soak in, place in a glass bowl with 1 Tbsp. of Jerk chicken seasoning & the juice of a lemon, mix well with your hands, cover & place in the fridge for at least 1 hr.
Rinse beans and leave to drain.
Make up the chicken stock.
In a frying pan cook the marinated chicken for 30-40 mins until cooked.
Heat a large saucepan sprayed with Fry Light. Add the spring onion, ginger & garlic, cook, stirring, until soft. Add the rice, thyme, beans, coconut milk & stock, bring to the boil. Place the chilli on top. Simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli, leave to stand for 5 mins, covered. Serve with the cooked chicken.
Loveisaverb
Full Member
Mmmmm Thanks for sharing Pete 
Sent from my eye phone using MiniMins.com mobile app
Sent from my eye phone using MiniMins.com mobile app
autumnbabe
Gold Member
Thanks Pete that looks lush.
moideux
Full Member
hope it's ok to 'bump' this ?Post 1390.
Seanamall21
Full Member
I am flicking through these recipies and am literally getting so hungry reading these!!
They all look great i cant wait to try them....and i bet my boyfriend cant wait either!
xx
They all look great i cant wait to try them....and i bet my boyfriend cant wait either!
xx
