Pete's Recipe Book
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NakedLunch
Full Member
Wow, have been trawling for some inspiration, now inspired.. And hungry!
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Sent from my HTC Desire 610 using MiniMins.com mobile app
bilsat
Really likes to cook
Pete’s Corned Beef Hash (2014)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Tbsp. Fresh chives, finely chopped
2 Eggs (ff)
2 Medium Potatoes (ff) (Original 200g=14 syn/2=7syn per person)
100mL Skimmed milk (2 syns/2= 1 Syn per person) (Or from daily allowance)
200g Princes lean corned beef (4 syns/2= 2 syns per person) (Original 200g=5 syns/2=2.5 syns per person)
S & P
Method
Peel the potatoes, cut into quarters & boil until the potatoes are cooked, remove, drain, then mash & add the milk to create a smooth mash. Set aside.
In the meantime cook the onions in a frying pan, sprayed with frylight, until soft.
Open the tin of corned beef & chop up into small pieces.
In a large bowl, mix the mash with the corned beef, add the chives & season well, keep warm.
Cook the eggs then plate up.
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Tbsp. Fresh chives, finely chopped
2 Eggs (ff)
2 Medium Potatoes (ff) (Original 200g=14 syn/2=7syn per person)
100mL Skimmed milk (2 syns/2= 1 Syn per person) (Or from daily allowance)
200g Princes lean corned beef (4 syns/2= 2 syns per person) (Original 200g=5 syns/2=2.5 syns per person)
S & P
Method
Peel the potatoes, cut into quarters & boil until the potatoes are cooked, remove, drain, then mash & add the milk to create a smooth mash. Set aside.
In the meantime cook the onions in a frying pan, sprayed with frylight, until soft.
Open the tin of corned beef & chop up into small pieces.
In a large bowl, mix the mash with the corned beef, add the chives & season well, keep warm.
Cook the eggs then plate up.
bilsat
Really likes to cook
Pete’s Sweet & Sour Meatballs (2014)
Serves 4
Ingredients
1 Egg (ff)
1 Sweet pepper, finely cut (s) (sff)
1 Tbsp. Puree
2 Tbsp. Sweetener
2 Tbsp. Cider vinegar
2 Tbsp. Water
6 Tbsp. Light soy sauce
25g Breadcrumbs (5 syns/4=1.25 syns per person)
200g Pineapple chunks (4 syns/4=1 syn per person)
450g Pork mince (ff)
450g Beef mince (ff)
(makes at least 22 meatballs)
Method
Drain the juice from the pineapples & save the liquid, set aside.
In a small saucepan cook the juice & 100mL water, sweetener, tomato puree, vinegar & 3 tbsp. soy sauce, cook until the mix thickens, stirring several times, set aside.
In a large bowl mix the beef & pork mince together, add the egg, breadcrumbs & 3 tbsp. soy sauce, shape into meatballs, cook in a frying pan until browned & cooked through, add the pepper, pineapple & sauce.
Cook until hot, serve with rice of your choice.
Serves 4
Ingredients
1 Egg (ff)
1 Sweet pepper, finely cut (s) (sff)
1 Tbsp. Puree
2 Tbsp. Sweetener
2 Tbsp. Cider vinegar
2 Tbsp. Water
6 Tbsp. Light soy sauce
25g Breadcrumbs (5 syns/4=1.25 syns per person)
200g Pineapple chunks (4 syns/4=1 syn per person)
450g Pork mince (ff)
450g Beef mince (ff)
(makes at least 22 meatballs)
Method
Drain the juice from the pineapples & save the liquid, set aside.
In a small saucepan cook the juice & 100mL water, sweetener, tomato puree, vinegar & 3 tbsp. soy sauce, cook until the mix thickens, stirring several times, set aside.
In a large bowl mix the beef & pork mince together, add the egg, breadcrumbs & 3 tbsp. soy sauce, shape into meatballs, cook in a frying pan until browned & cooked through, add the pepper, pineapple & sauce.
Cook until hot, serve with rice of your choice.
PsYcHo LiLLY
LiLLY
Subscribing brilliant thread and one of the most useful ones.
Thanks for these its brilliant
Thanks for these its brilliant
bilsat
Really likes to cook
Pete’s Aloo Dum (2014)
Serves 2
Ingredients
¼ Tsp Asafoetida
¼ Tsp Chilli powder
¼ Tsp Amchoor
½ Tsp Turmeric
½ Tsp Garlic salt
1 Medium onion, finely chopped (s) (sff)
1 Tsp Turmeric + ½ Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
**1 Tbsp. Garlic/Ginger paste
2 Chillies, sliced & de-seeded (s) (sff)
2 bay leaves
*50g Frozen peas (ff)
100mL water
200mL Passata (s) (sff)
250g Small potatoes, sliced in half (ff)
Fresh coriander
* Frozen peas
** Or use separate ginger & garlic
Method
Boil the potatoes for 8-10 mins, drain, then in a frying pan sprayed with frylight, cook the potatoes for 5 mins, add 1tsp of the turmeric & continue to cook until the potatoes are coated then set aside.
In a large frying pan, sprayed with frylight, cook the bay leaf, asafoetida, onion & garlic/ginger paste for 5 mins, add the chilli powder, cumin, coriander, Amchoor, turmeric, garlic salt, cook for a few minutes, add the passata, chillies, water & the pre-cooked potato, cover & simmer for about 10 mins, add peas if you like them, garam masala cook for a few minutes to heat the peas up, garnish with the fresh coriander.
Serves 2
Ingredients
¼ Tsp Asafoetida
¼ Tsp Chilli powder
¼ Tsp Amchoor
½ Tsp Turmeric
½ Tsp Garlic salt
1 Medium onion, finely chopped (s) (sff)
1 Tsp Turmeric + ½ Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
**1 Tbsp. Garlic/Ginger paste
2 Chillies, sliced & de-seeded (s) (sff)
2 bay leaves
*50g Frozen peas (ff)
100mL water
200mL Passata (s) (sff)
250g Small potatoes, sliced in half (ff)
Fresh coriander
* Frozen peas
** Or use separate ginger & garlic
Method
Boil the potatoes for 8-10 mins, drain, then in a frying pan sprayed with frylight, cook the potatoes for 5 mins, add 1tsp of the turmeric & continue to cook until the potatoes are coated then set aside.
In a large frying pan, sprayed with frylight, cook the bay leaf, asafoetida, onion & garlic/ginger paste for 5 mins, add the chilli powder, cumin, coriander, Amchoor, turmeric, garlic salt, cook for a few minutes, add the passata, chillies, water & the pre-cooked potato, cover & simmer for about 10 mins, add peas if you like them, garam masala cook for a few minutes to heat the peas up, garnish with the fresh coriander.
Nicole0208
New Member
Wow i don't think i'll have to go anywhere else for recipes now! Feeling hungry now even though i've just had dinner.
bilsat
Really likes to cook
Pete’s Chicken & mixed bean (2014)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Red pepper, sliced (s) (sff)
2 Tbsp. Schwartz perfect shake (for chicken, herb & spice)
100g Macaroni (ff)
400g Chopped tomato (s) (sff)
400g Mixed beans with chilli sauce (ff)
450g Chicken thighs (s) (ff)
S & P
Method
Cut the chicken into chunks, season with the spice, cook in a frying pan, sprayed with frylight, until the chicken is white in colour, add the onion & pepper, cook until soft.
Add the beans, tomatoes, and macaroni & season well.
Bring to the boil then cover & simmer for 20-25 mins until the macaroni is cooked.
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Red pepper, sliced (s) (sff)
2 Tbsp. Schwartz perfect shake (for chicken, herb & spice)
100g Macaroni (ff)
400g Chopped tomato (s) (sff)
400g Mixed beans with chilli sauce (ff)
450g Chicken thighs (s) (ff)
S & P
Method
Cut the chicken into chunks, season with the spice, cook in a frying pan, sprayed with frylight, until the chicken is white in colour, add the onion & pepper, cook until soft.
Add the beans, tomatoes, and macaroni & season well.
Bring to the boil then cover & simmer for 20-25 mins until the macaroni is cooked.
bilsat
Really likes to cook
Pete’s Pork with mustard mash (2014)
Serves 2
Ingredients
1 Tbsp. English mustard
1 Tbsp. Multigrain mustard
1 Onion, finely sliced (s) (sff)
2 Gammon steaks (ff)
2 Spring onions, finely chopped (s) (sff)
3 Tbsp. Fromage frais (ff)
6 Large leaves of savoy cabbage, thinly sliced (s) (sff)
* 100ml Beef stock
450g Maris piper potatoes (ff)
S & P
Method
Peel the potatoes, boil until soft, drain, and mash & set aside.
Pre-heat the grill.
In a small bowl mix the spring onions, both mustards with the fromage frais, add to the mash, mix well, cover & keep warm.
In a wok add a small quantity of water to a depth of about 2cm, bring to the boil then place a bamboo steamer in it, add the cabbage & cook for 5 mins, remove & drain.
Empty the wok, add frylight, & cook the onion until soft, add the cabbage & cook for 10 mins, mixing well.
Cook the gammon under the grill for 6 mins on each side. Plate up.
*Add gravy if required
Serves 2
Ingredients
1 Tbsp. English mustard
1 Tbsp. Multigrain mustard
1 Onion, finely sliced (s) (sff)
2 Gammon steaks (ff)
2 Spring onions, finely chopped (s) (sff)
3 Tbsp. Fromage frais (ff)
6 Large leaves of savoy cabbage, thinly sliced (s) (sff)
* 100ml Beef stock
450g Maris piper potatoes (ff)
S & P
Method
Peel the potatoes, boil until soft, drain, and mash & set aside.
Pre-heat the grill.
In a small bowl mix the spring onions, both mustards with the fromage frais, add to the mash, mix well, cover & keep warm.
In a wok add a small quantity of water to a depth of about 2cm, bring to the boil then place a bamboo steamer in it, add the cabbage & cook for 5 mins, remove & drain.
Empty the wok, add frylight, & cook the onion until soft, add the cabbage & cook for 10 mins, mixing well.
Cook the gammon under the grill for 6 mins on each side. Plate up.
*Add gravy if required
bilsat
Really likes to cook
Pete’s Broccoli Curry (2014)
Serves 2
Ingredients
1 Broccoli head, cut into florets (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Tsp Cumin seeds
1 Tsp Turmeric
1 Tsp Asafoetida
1 Tsp red Chilli powder
1 Tsp coriander
1 Tbsp. garlic/ginger paste
2 Cloves
3 Cardamom seeds
S & P
400g Chopped tomatoes (s) (sff)
Method
Blanch the broccoli florets, then drain & cool in cold water, set aside.
In a mini grinder, grind the onions, cloves, cardamom & 2 tbsp. chopped tomatoes to a paste, set aside.
Heat up a frying pan sprayed with frylight, add the cumin seeds, cook until they start to “pop” add the ginger/garlic paste, turmeric, asafoetida, chopped tomatoes, coriander, chilli & the paste, season & mix well, fry for a few minutes, add the florets & cook for 5 mins mixing well.
Serves 2
Ingredients
1 Broccoli head, cut into florets (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Tsp Cumin seeds
1 Tsp Turmeric
1 Tsp Asafoetida
1 Tsp red Chilli powder
1 Tsp coriander
1 Tbsp. garlic/ginger paste
2 Cloves
3 Cardamom seeds
S & P
400g Chopped tomatoes (s) (sff)
Method
Blanch the broccoli florets, then drain & cool in cold water, set aside.
In a mini grinder, grind the onions, cloves, cardamom & 2 tbsp. chopped tomatoes to a paste, set aside.
Heat up a frying pan sprayed with frylight, add the cumin seeds, cook until they start to “pop” add the ginger/garlic paste, turmeric, asafoetida, chopped tomatoes, coriander, chilli & the paste, season & mix well, fry for a few minutes, add the florets & cook for 5 mins mixing well.
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MollyMolly
Silver Member
OMG! Pete ... I' subscribing and can't believe I've only just discovered your recipes. I thought I'd had my weekly fix of food porn with Gino D'Acampo earlier this evening, and now this - which is even better because it's SW friendly so I can actually eat it lol 
Thank You for putting the time and effort to share these
Is there still an index of all the recipes and, if so, which page is it on please?
Thank You for putting the time and effort to share these Is there still an index of all the recipes and, if so, which page is it on please?
MollyMolly
Silver Member
That's brilliant! Thank You
I think it would be easiest if I just come and move in with you
I think it would be easiest if I just come and move in with you
bilsat
Really likes to cook
Pete’s pan fried chicken, leeks & mushroom with mustard sauce (2014)
Serves 2
Ingredients
1 Leek, cut lengthways then chopped finely (s) (sff)
1 Tbsp. dried thyme
1 Tbsp. English mustard
1 Tbsp. Multiseeded mustard
2 Skinless chicken breasts, butterflied (s) (ff)
2 Tbsp. Fromage frais (ff)
100ml chicken stock
100g Wild rice (ff)
200g Chopped mushrooms (s) (sff)
S & P
Method
Cook the rice as described on the package, then set aside, keeping warm.
In a frying pan, sprayed with frylight, cook the chopped leek for 4-5 mins then add the chopped mushrooms, season well, cook until the mushrooms are soft, tip into a shallow dish & set aside.
Clean frying pan then spray with frylight, add the butterflied chicken & sprinkle with the thyme, salt & pepper, cook for 4-5 mins both sides, remove & place with the leeks.
Add the stock to the frying pan, mix with the residue in the pan & increase the heat & reduce the stock by 50% then return the chicken & leeks cook for 2 mins, reduce the heat to a simmer.
In a small saucepan mix the two mustards with the fromage frais until its one colour, place on a LOW heat, keep stirring until it’s warm then pure over the chicken & leeks, plate up with the rice.
Serves 2
Ingredients
1 Leek, cut lengthways then chopped finely (s) (sff)
1 Tbsp. dried thyme
1 Tbsp. English mustard
1 Tbsp. Multiseeded mustard
2 Skinless chicken breasts, butterflied (s) (ff)
2 Tbsp. Fromage frais (ff)
100ml chicken stock
100g Wild rice (ff)
200g Chopped mushrooms (s) (sff)
S & P
Method
Cook the rice as described on the package, then set aside, keeping warm.
In a frying pan, sprayed with frylight, cook the chopped leek for 4-5 mins then add the chopped mushrooms, season well, cook until the mushrooms are soft, tip into a shallow dish & set aside.
Clean frying pan then spray with frylight, add the butterflied chicken & sprinkle with the thyme, salt & pepper, cook for 4-5 mins both sides, remove & place with the leeks.
Add the stock to the frying pan, mix with the residue in the pan & increase the heat & reduce the stock by 50% then return the chicken & leeks cook for 2 mins, reduce the heat to a simmer.
In a small saucepan mix the two mustards with the fromage frais until its one colour, place on a LOW heat, keep stirring until it’s warm then pure over the chicken & leeks, plate up with the rice.
