Pete's Recipe Book
- Thread starter bilsat
- Start date
bilsat
Really likes to cook
Pete’s Chicken & Potato Curry (2015)
Serves 4
Ingredients
½ Tsp Turmeric
½ Tsp mustard seeds
½ Tsp Cumin seeds
½ Tsp Ground Cumin
½ Tsp Cinnamon
1Tbsp Hot Madras Curry Powder
1 Chilli, deseeded & finely chopped (s)
1 lemon. Juiced (s)
1 Onion, finely chopped (s)
2 Large Marie Piper potatoes (p)
3 Garlic cloves (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped tomatoes (s)
615g Skinless Chicken thighs (p)
Method
Cut the chicken into small pieces, put in a glass bowl, juice the lemon & pour over the chicken, add the turmeric then mix together, cover & refrigerate for at least 30 mins.
In a frying pan, sprayed with frylight, add the seeds & heat until they “pop”, add the cumin, cinnamon, curry powder, stirring to prevent them burning.
Add the garlic, ginger, chilli, onion, cook for a few minutes then add the chicken, tomatoes, mix & cook for 15 mins.
Meanwhile cut the potatoes into small cubes & cook for 5 mins then drain & add to the chicken, cover & turn the heat to low , simmer for 20 mins or until the chicken is cooked. Add the peas 5 mins before finishing.
Serve with rice of your choice.
Serves 4
Ingredients
½ Tsp Turmeric
½ Tsp mustard seeds
½ Tsp Cumin seeds
½ Tsp Ground Cumin
½ Tsp Cinnamon
1Tbsp Hot Madras Curry Powder
1 Chilli, deseeded & finely chopped (s)
1 lemon. Juiced (s)
1 Onion, finely chopped (s)
2 Large Marie Piper potatoes (p)
3 Garlic cloves (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped tomatoes (s)
615g Skinless Chicken thighs (p)
Method
Cut the chicken into small pieces, put in a glass bowl, juice the lemon & pour over the chicken, add the turmeric then mix together, cover & refrigerate for at least 30 mins.
In a frying pan, sprayed with frylight, add the seeds & heat until they “pop”, add the cumin, cinnamon, curry powder, stirring to prevent them burning.
Add the garlic, ginger, chilli, onion, cook for a few minutes then add the chicken, tomatoes, mix & cook for 15 mins.
Meanwhile cut the potatoes into small cubes & cook for 5 mins then drain & add to the chicken, cover & turn the heat to low , simmer for 20 mins or until the chicken is cooked. Add the peas 5 mins before finishing.
Serve with rice of your choice.
bilsat
Really likes to cook
Pete’s Lamb Keema (2015)
Serves 4
Ingredients
½ Lemon juice (s)
½ Turmeric
1 Onion, finely sliced (s)
1 Knorr Curry flavourpot (2 syns/4=0.5 syn per person)
1 Knorr Vegetable stockpot
2 Garlic cloves, crushed (s)
2 Chillies (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped Tomatoes (s)
400g Lean lamb mince (p)
(Waitrose essential British lamb mince lean typically 10% fat) (0.5 syn per 100g)
(Tesco lean lamb mince less than 16% fat) (3.5 syn per 100g)
Handful of fresh Coriander
Method
In a frying pan, sprayed with frylight, cook the onion until soft, add the garlic, chilli, turmeric & ginger, cook for a few minutes, add the stockpot & mix, add the mince & cook until its browned, braking up any lumps. Add Flavourpot & mix.
Add the tomatoes & cook for 20-25 mins until the mince is cooked; add the coriander, peas & lemon juice.
Serve with rice & veg. of your choice.
Serves 4
Ingredients
½ Lemon juice (s)
½ Turmeric
1 Onion, finely sliced (s)
1 Knorr Curry flavourpot (2 syns/4=0.5 syn per person)
1 Knorr Vegetable stockpot
2 Garlic cloves, crushed (s)
2 Chillies (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped Tomatoes (s)
400g Lean lamb mince (p)
(Waitrose essential British lamb mince lean typically 10% fat) (0.5 syn per 100g)
(Tesco lean lamb mince less than 16% fat) (3.5 syn per 100g)
Handful of fresh Coriander
Method
In a frying pan, sprayed with frylight, cook the onion until soft, add the garlic, chilli, turmeric & ginger, cook for a few minutes, add the stockpot & mix, add the mince & cook until its browned, braking up any lumps. Add Flavourpot & mix.
Add the tomatoes & cook for 20-25 mins until the mince is cooked; add the coriander, peas & lemon juice.
Serve with rice & veg. of your choice.
Lemontella
Full Member
Pete I have just made the parmo for tea, absolutely amazing!
bilsat
Really likes to cook
Pete’s Sweet Potato & Leek soup (2015)
Serves 4
Ingredients
1 Onion, finely chopped (s)
1 Knorr Vegetable stockpot
1 Leek, chopped into small pieces (s)
2 Sweet potatoes, peeled & chopped into cubes
500ml cold water
S & P
Method
In a deep saucepan, sprayed with frylight, cook the onion until soft; add the leek, sweet potato & stockpot.
Mix well until stockpot has melted, add 500ml cold water, bring to the boil, reduce heat & cook for 20 mins.
Remove from the heat & using a hand blender, reduce to a smooth soup, season to taste.
Serves 4
Ingredients
1 Onion, finely chopped (s)
1 Knorr Vegetable stockpot
1 Leek, chopped into small pieces (s)
2 Sweet potatoes, peeled & chopped into cubes
500ml cold water
S & P
Method
In a deep saucepan, sprayed with frylight, cook the onion until soft; add the leek, sweet potato & stockpot.
Mix well until stockpot has melted, add 500ml cold water, bring to the boil, reduce heat & cook for 20 mins.
Remove from the heat & using a hand blender, reduce to a smooth soup, season to taste.
Zechti
Full Member
Hi pete, really like the look of this! But i might adapt this recipe as a mexican breakfast? I'd remove the sausages, add cubed potatoes and sauté at the beginning and to finish off, add 2 eggs on top and cover untill cooked.
Just a suggestion. Obviously not everyday but as a weekend treat?
it's almost a Huevos Rancheros. xx
bilsat
Really likes to cook
Pete’s Egg Custards (2015)
Serves 6
Free if you use your Milk as Hea
Ingredients
3 Large Eggs (p)
350mL Skimmed Milk (1Hea)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg
Method
Preheat the oven, set at 150c.
Warm the milk, whisk the eggs, vanilla & sweetener.
Pour the warm milk onto the eggs mixture, stirring as you go.
Pour into ramekins and sprinkle with nutmeg.
Use a tin with a wire tray inside, place the ramekins on it and fill the tin with boiling water until it is halfway up the ramekins.
Place on the middle shelf of the oven for 30 mins or until they are set.
Remove from the oven and leave on the tray until cool then transfer to the fridge to chill.
Serves 6
Free if you use your Milk as Hea
Ingredients
3 Large Eggs (p)
350mL Skimmed Milk (1Hea)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg
Method
Preheat the oven, set at 150c.
Warm the milk, whisk the eggs, vanilla & sweetener.
Pour the warm milk onto the eggs mixture, stirring as you go.
Pour into ramekins and sprinkle with nutmeg.
Use a tin with a wire tray inside, place the ramekins on it and fill the tin with boiling water until it is halfway up the ramekins.
Place on the middle shelf of the oven for 30 mins or until they are set.
Remove from the oven and leave on the tray until cool then transfer to the fridge to chill.
Last edited:
Nanny Doreen
Nanny Doreen Red and Green from 25.8.19
Wow they are to try.
bilsat
Really likes to cook
Pete’s Macaroni Cheese & Broccoli bake (2015)
Serves 2
Ingredients
½ tsp English mustard
1 Broccoli head, cut into florets (s)
60g Strong cheddar cheese (2Hea/2= 1Hea per person)
100g Macaroni pasta
395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
S&P
Method
Empty the contents of the macaroni cheese into a food processor & reduce the contents to a paste.
Boil a saucepan of water, when hot add the macaroni & broccoli, cook for 10 mins, drain & set aside.
In a mixing bowl, mix all the ingredients together, keeping half of the cheese.
Pre-heat the oven to 180C & prepare an oven-proof pasta dish, empty the contents of the mixing bowl into the pasta dish & cook for 20 mins, covered for the first 10 mins, sprinkle the remaining cheese & cook for a further 10 mins until the topping has started to turn brown.
Serves 2
Ingredients
½ tsp English mustard
1 Broccoli head, cut into florets (s)
60g Strong cheddar cheese (2Hea/2= 1Hea per person)
100g Macaroni pasta
395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
S&P
Method
Empty the contents of the macaroni cheese into a food processor & reduce the contents to a paste.
Boil a saucepan of water, when hot add the macaroni & broccoli, cook for 10 mins, drain & set aside.
In a mixing bowl, mix all the ingredients together, keeping half of the cheese.
Pre-heat the oven to 180C & prepare an oven-proof pasta dish, empty the contents of the mixing bowl into the pasta dish & cook for 20 mins, covered for the first 10 mins, sprinkle the remaining cheese & cook for a further 10 mins until the topping has started to turn brown.
bilsat
Really likes to cook
Hi Nazia.
Welcome to my recipe page, please enjoy my recipes as I have done!
Just remember to check the syn value of the older recipes as sometimes they change when SW bring out the latest book, I am updating as fast as possible but as you can see I have a few to do!
Pete
Welcome to my recipe page, please enjoy my recipes as I have done!
Just remember to check the syn value of the older recipes as sometimes they change when SW bring out the latest book, I am updating as fast as possible but as you can see I have a few to do!
Pete
Making these today, looking forward to them
bilsat
Really likes to cook
Pete’s Pasta, Bacon & Cheese bake (2015)
Serves 2
Ingredients
1 Onion, finely sliced (s)
1 Chilli (s)
1 Knorr Vegetable stockpot
1 Tbsp. Dried Oregano
4 Slices of Bacon, cut into small pieces (p)
60g Cheddar, grated (2Hea/2=1Hea per person) Or (12 syns/2=6 syns per person)
75g Pasta
100g Mushrooms, sliced (s)
400g Chopped tomatoes (s)
S&P
Method
In a saucepan of boiling water, cook the pasta “al dente” (5-8 mins), drain & set aside.
In a frying pan, part-cook the bacon for 5 minutes, remove & set aside.
In the same frying pan, sprayed with frylight, cook the onion & chilli until soft, add the stockpot & mix well. Add the bacon & the mushrooms; cook until the mushrooms are soft. Add the pasta, herbs, salt & pepper, cook until almost all the liquid has been absorbed, and sprinkle with the cheese then place under a hot grill until the cheese has melted.
Serves 2
Ingredients
1 Onion, finely sliced (s)
1 Chilli (s)
1 Knorr Vegetable stockpot
1 Tbsp. Dried Oregano
4 Slices of Bacon, cut into small pieces (p)
60g Cheddar, grated (2Hea/2=1Hea per person) Or (12 syns/2=6 syns per person)
75g Pasta
100g Mushrooms, sliced (s)
400g Chopped tomatoes (s)
S&P
Method
In a saucepan of boiling water, cook the pasta “al dente” (5-8 mins), drain & set aside.
In a frying pan, part-cook the bacon for 5 minutes, remove & set aside.
In the same frying pan, sprayed with frylight, cook the onion & chilli until soft, add the stockpot & mix well. Add the bacon & the mushrooms; cook until the mushrooms are soft. Add the pasta, herbs, salt & pepper, cook until almost all the liquid has been absorbed, and sprinkle with the cheese then place under a hot grill until the cheese has melted.
CallyBelly
New Member
I joined Slimming world at the end of January and stumbled upon this page while looking for something else. It's packed full of great ideas, so I've subscribed.
The recipes/photos look amazing and I'm really looking forward to making them and loosing weight. The egg custards look gorgeous and unusually, are a nice syn-free treat when I have a sugar craving!
Thanks Pete, you're an inspiration!
The recipes/photos look amazing and I'm really looking forward to making them and loosing weight. The egg custards look gorgeous and unusually, are a nice syn-free treat when I have a sugar craving!
Thanks Pete, you're an inspiration!
mission thinpossible
Full Member
hi everyone, just wanted to say well done pete on keeping this page going with regular updates, i follow you on facebook as well.
just a quick question, have you done any recipes on the sp yet plz? im struggling with what to serve with each meal
thanks
just a quick question, have you done any recipes on the sp yet plz? im struggling with what to serve with each meal
thanks
charlotteann
Full Member
Hi Pete
Just wanted to say your cheese bacon pasta bake is currently bubbling away. Can't wait to try it, smells delicious!
Just wanted to say your cheese bacon pasta bake is currently bubbling away. Can't wait to try it, smells delicious!
