janetelizabeth
Gold Member
Sounds good and tasty!! thanks
Pete's Recipe Book
- Thread starter bilsat
- Start date
Scrappydog
Member
Thanks for sharing Pete
bilsat
Really likes to cook
Pete’s Spicy Chicken Curry (2014)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Chilli, deseeded (s) (sff)
1 Herb stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1Tbsp Hot madras curry powder
1 Tbsp Tomato puree (s) (sff)
200ml Chicken stockpot
400ml Tinned tomatoes (s) (sff)
460g Skinned chicken thighs (s) (ff)
S & P
Method
Cut the chicken into small pieces, removing any fat. In a frying pan sprayed with frylight, cook the chicken until it starts to go brown, remove from the pan & set aside.
Add more frylight to the pan then cook the onion, chilli & garlic, cook for a few minutes until the onions are soft. Add the cumin, coriander, turmeric & madras curry powder & mix, add the tomatoes, herb stockpot & cook for a few minutes, mixing well.
Return the chicken to the pan, add the tomato puree, chicken stock & season with the S & P, cook for 20-30 mins until the chicken is cooked through, in the meantime cook the rice of your choice.
(I also had some snap peas with mine)
* If you like a hotter curry then leave the chilli seeds in!
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Chilli, deseeded (s) (sff)
1 Herb stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1Tbsp Hot madras curry powder
1 Tbsp Tomato puree (s) (sff)
200ml Chicken stockpot
400ml Tinned tomatoes (s) (sff)
460g Skinned chicken thighs (s) (ff)
S & P
Method
Cut the chicken into small pieces, removing any fat. In a frying pan sprayed with frylight, cook the chicken until it starts to go brown, remove from the pan & set aside.
Add more frylight to the pan then cook the onion, chilli & garlic, cook for a few minutes until the onions are soft. Add the cumin, coriander, turmeric & madras curry powder & mix, add the tomatoes, herb stockpot & cook for a few minutes, mixing well.
Return the chicken to the pan, add the tomato puree, chicken stock & season with the S & P, cook for 20-30 mins until the chicken is cooked through, in the meantime cook the rice of your choice.
(I also had some snap peas with mine)
* If you like a hotter curry then leave the chilli seeds in!
GrannieAnnie
Silver Member
Hi Pete!!
I was wondering if you had a fish pie recipe?
I`ve got some frozen fish pie mix but don`t want a heavy, creamy sauce.
Any ideas would be welcome!!
I was wondering if you had a fish pie recipe?
I`ve got some frozen fish pie mix but don`t want a heavy, creamy sauce.
Any ideas would be welcome!!
bilsat
Really likes to cook
Hi Annie.
This is the only one that I have made, hope it's some use!
Pete’s Mixed Fish Individual Pie
Serves 2
Ingredients
½ Onion, finely chopped (s) (sff)
1tsp Dill
1tsp Chives
2 “Laughing Cow” cheese slices (part of your daily Hea allowance)
3 Medium Potatoes (ff)
6 Clove sticks
45g Low Fat cheddar cheese (1Hea)
120g Salmon Trimmings (ASDA) (ff)
120g frozen white fish fillet (ff)
200mL semi-skimmed milk (part of your daily Hea allowance)
Method
Put the milk, dill, onion & fish into a small saucepan and cook for 10 mins, drain & save the liquid allowing the fish to cool.
In salted water, cook the peeled potatoes until cooked (approx. 20 mins), tip into a sieve and drain, mash the potato into a smooth mash using some of the milk from the fish and set aside.
In a dish mix the mash, fish & cheese together , sprinkle the chives & place in individual pie dishes, grate some cheddar from the allowance over each one, cook at 180c for 25-30 mins until cooked & browned, serve with a salad.
This is the only one that I have made, hope it's some use!
Pete’s Mixed Fish Individual Pie
Serves 2
Ingredients
½ Onion, finely chopped (s) (sff)
1tsp Dill
1tsp Chives
2 “Laughing Cow” cheese slices (part of your daily Hea allowance)
3 Medium Potatoes (ff)
6 Clove sticks
45g Low Fat cheddar cheese (1Hea)
120g Salmon Trimmings (ASDA) (ff)
120g frozen white fish fillet (ff)
200mL semi-skimmed milk (part of your daily Hea allowance)
Method
Put the milk, dill, onion & fish into a small saucepan and cook for 10 mins, drain & save the liquid allowing the fish to cool.
In salted water, cook the peeled potatoes until cooked (approx. 20 mins), tip into a sieve and drain, mash the potato into a smooth mash using some of the milk from the fish and set aside.
In a dish mix the mash, fish & cheese together , sprinkle the chives & place in individual pie dishes, grate some cheddar from the allowance over each one, cook at 180c for 25-30 mins until cooked & browned, serve with a salad.
bilsat
Really likes to cook
Pete’s Chinese Grazed Egg (2014)
Serves 2
Ingredients
2 Medium eggs (ff)
1tsp Turmeric
1Tbsp Hot madras curry powder
Method
Using an old saucepan, fill with cold water & bring to the boil.
Place the eggs in & cook for exactly 5 mins, carefully remove with a spoon.
Gently crack the shells all round, being careful not to break pieces off.
Add the spices to the water, reduce to a simmer, return the cracked eggs to the water & cook for another 5 mins.
Remove & carefully shell the eggs. Enjoy!
(Try different spices & times to get different results)
Serves 2
Ingredients
2 Medium eggs (ff)
1tsp Turmeric
1Tbsp Hot madras curry powder
Method
Using an old saucepan, fill with cold water & bring to the boil.
Place the eggs in & cook for exactly 5 mins, carefully remove with a spoon.
Gently crack the shells all round, being careful not to break pieces off.
Add the spices to the water, reduce to a simmer, return the cracked eggs to the water & cook for another 5 mins.
Remove & carefully shell the eggs. Enjoy!
(Try different spices & times to get different results)
GrannieAnnie
Silver Member
Bryan47380
Member
What a great set of recipes peter thanks for sharing them
BubblesAnseo
Full Member
BubblesAnseo
Full Member
Pete’s Filo Apple Pies
Makes 36 (1.55 syn each)
Ingredients
Jus Rol filo pastry 6 sheets (each sheet is 6 syns but is cut into 6=1 syn)
Sainsbury’s bramley apple sauce 475g jar (use 1tsp per portion=10g= 0.55 syn)
Cinnamon
Method
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, keep covered with a damp cloth until ready to use, lay out and spray with Fry Light, place 1tsp of the apple mixture at the bottom of the strip, sprinkle with cinnamon, 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 12-13 mins or until golden in colour, serve while warm.
Want to try these x
bilsat
Really likes to cook
[SUB]Pete’s Pan Haggarty [/SUB][SUB](2014)
[/SUB]
Serves 2
Ingredients
1 Tbsp. Butter (5.5/2=<3 syns per person)
2 Medium size onions, finely sliced (s) (sff)
60g Strong cheddar (2 Hea/2= 1Hea per person)
450g Maris Piper potatoes, finely sliced (ff)
S & P
Method
Spray a thick walled frying pan with frylight, add the butter, melt the butter then remove from the heat.
Add a layer of the finely sliced potato to cover the pan, season well, add a layer of onions, then a layer of cheese.
Repeat, finishing with a layer of cheese.
Return the pan to the heat, cover & cook on a medium to low heat for 30 mins.
Pre-heat the oven grill, remove the pan from the heat, uncover, add any remaining cheese & grill until the cheese has all melted.
[/SUB]
Serves 2
Ingredients
1 Tbsp. Butter (5.5/2=<3 syns per person)
2 Medium size onions, finely sliced (s) (sff)
60g Strong cheddar (2 Hea/2= 1Hea per person)
450g Maris Piper potatoes, finely sliced (ff)
S & P
Method
Spray a thick walled frying pan with frylight, add the butter, melt the butter then remove from the heat.
Add a layer of the finely sliced potato to cover the pan, season well, add a layer of onions, then a layer of cheese.
Repeat, finishing with a layer of cheese.
Return the pan to the heat, cover & cook on a medium to low heat for 30 mins.
Pre-heat the oven grill, remove the pan from the heat, uncover, add any remaining cheese & grill until the cheese has all melted.
bilsat
Really likes to cook
Pete’s Salmon in a yogurt crust (2014)
Serves 2
Ingredients
1 Tbsp. Schwartz tikka masala
2 Salmon fillets (ff)
2 Tbsp. Chopped parsley
170g natural fat free yogurt (ff)
Method
Put the tikka masala in a glass bowl with the yogurt, mix together & set aside.
Place the salmon fillets in an oven-proof dish that’s been lined with tinfoil, spread the yogurt mix all over the salmon & place in the fridge to chill for 2-3 hrs.
Cook in a oven at 180C for about 30 mins until a crisp coat has formed.
Serve on a bed of couscous or rice.
Serves 2
Ingredients
1 Tbsp. Schwartz tikka masala
2 Salmon fillets (ff)
2 Tbsp. Chopped parsley
170g natural fat free yogurt (ff)
Method
Put the tikka masala in a glass bowl with the yogurt, mix together & set aside.
Place the salmon fillets in an oven-proof dish that’s been lined with tinfoil, spread the yogurt mix all over the salmon & place in the fridge to chill for 2-3 hrs.
Cook in a oven at 180C for about 30 mins until a crisp coat has formed.
Serve on a bed of couscous or rice.
bilsat
Really likes to cook
Pete’s Shakshuka (2014)
(based on a recipe idea on Minimins)
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Bell Pepper, sliced (s) (sff)
1Tsp Chilli flakes
1Tsp Cumin
1 Tsp Coriander
1 Tsp Paprika
1 Tbsp. sweetener
1 Tbsp. chopped parsley
1 Tbsp. Tomato Puree (s) (sff)
2 Eggs (ff)
100g Sliced mushrooms (s) (sff)
400g Chopped tomatoes (s) (sff)
Pinch of cayenne pepper
S & P
Method
In a thick deep base frying pan, sprayed with frylight, cook the onions, garlic & pepper until soft.
Add the spices except the cayenne pepper, cook for 1 min, add the tomatoes, sweetener & mix well, add the sliced mushrooms & tomato puree, season to taste, adding the cayenne as required, cook until the mix thickened but still wet.
Carefully break the eggs on the mix at opposite sides & cover, reduce the heat & cook until the eggs are to your liking, making sure the mix doesn’t dry out & burn.
Remove lid & sprinkle with the parsley, serve from the pan.
(based on a recipe idea on Minimins)
Serves 2
Ingredients
1 Onion, sliced (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Bell Pepper, sliced (s) (sff)
1Tsp Chilli flakes
1Tsp Cumin
1 Tsp Coriander
1 Tsp Paprika
1 Tbsp. sweetener
1 Tbsp. chopped parsley
1 Tbsp. Tomato Puree (s) (sff)
2 Eggs (ff)
100g Sliced mushrooms (s) (sff)
400g Chopped tomatoes (s) (sff)
Pinch of cayenne pepper
S & P
Method
In a thick deep base frying pan, sprayed with frylight, cook the onions, garlic & pepper until soft.
Add the spices except the cayenne pepper, cook for 1 min, add the tomatoes, sweetener & mix well, add the sliced mushrooms & tomato puree, season to taste, adding the cayenne as required, cook until the mix thickened but still wet.
Carefully break the eggs on the mix at opposite sides & cover, reduce the heat & cook until the eggs are to your liking, making sure the mix doesn’t dry out & burn.
Remove lid & sprinkle with the parsley, serve from the pan.
KatieAngharad89
Member
This has been ALOT of pages to read!! - Thanks for all the brilliant recipes! I most definetly will not get bored of the same meals like I have in the past now!
THANK YOU!!! :bighug:
THANK YOU!!! :bighug:
