Pete's Recipe Book

[bilsat]

Pete’s Carrot & Parsnip soup (2015)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Carrot, cut into small pieces (s)
1 Parsnip, cut into small pieces (s)
500mL Vegetable stock
S & P

Method

Spray a deep saucepan with frylight, cook the onions until soft, and add the parsnip & carrot.
Cook for a few minutes then add the stock, bring to the boil then reduce the heat to a simmer & cook for 20-30 mins until the veg has softened, season & serve, or using a hand blender, reduce to a smooth soup.

 

[judith55]

Nice work Pete. Keep it up.

 

[Abfabs]

I did your Peanut Butter Curry for dinner this evening and it was amazing, will definitely be having it again. Thank you!

 

[bilsat]

Pete’s Chicken Curry with egg fried rice (2015)

Serves 2

Ingredients

1 Onion, finely chopped
1 Chilli, de-seeded, finely chopped
1 Spring onion, finely sliced
1 Knorr Chicken stockpot
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Coriander
1 Tbsp. Hot madras curry powder
1 Tbsp. Light soy sauce
2 Garlic cloves, crushed
2 Eggs
100g Long grain rice
200mL Chicken stock
250g Pre-cooked chicken chunks
400g Chopped tomatoes
Handful of frozen peas

Method

Cook the rice as per packet instructions, drain in a sieve, cover & set aside, allow to cool.
In a frying pan, sprayed with frylight, cook the onions until soft, add the chilli & garlic, cook for a few mins, add the spices & mix well, cook for 5 mins, add the chicken, cook for a few mins then add the tomatoes & stock, bring to the boil then reduce the heat to a simmer, cover & cook for 30 mins until the chicken is cooked.
In a wok, sprayed with frylight, cook the rice for a few minutes, adding light soy sauce to help prevent it sticking & for flavour, add the spring onion & peas, mix well, push the rice to one side of the wok, crack the two eggs in the empty part of the wok & cook, breaking up as it cooks until it looks like scrambled egg then mix with the rice.
Cook until the rice is fully heated, plate up & add the chicken curry.

 

[moideux]

hi I've just got mine off eBay it's a brilliant idea

Would you mind sharing where on eBay or if not, the actual name of the divider. Thanks so much

 

[julianna]

Would you mind sharing where on eBay or if not, the actual name of the divider. Thanks so much

yes sure it's just called a divider so I've gone one step further and here's the item number 191520343938 x

 

[moideux]

You're a star - thank you soooo much

 

[julianna]

Your very welcome xx

 

[bilsat]

Pete’s “Meat Feast Pizza” (2015)

Serves 2

Ingredients

1 Tsp Chilli flakes
1 Tbsp. Oregano
3 Maris piper potatoes (size of an apple) Grated
4 Slices of chorizo sausage, cut into small pieces (2 syns/2=1 syn per person)
5 Tbsp. Passata (s)
30G Strong cheddar (1Hea/2= 0.5 Hea per person)
50g Mozzarella cheese (1Hea/2=0.5 Hea per person)
100g Pre-cooked Beef Mince (p)
S & P

Method

Pre-heat a pizza stone in an oven at 180C.
Grate the potatoes into a bowl, tip onto a clean towel, twist tightly to remove the liquid, empty into a pancake pan, sprayed with frylight, press flat, add the chilli & oregano then cook on a medium heat, until the potato is free to move on the pan, turn over & repeat. Cover with the passata then top with ingredients of your choice & add the cheddar, then cover with the Mozzarella, season well. Place on the hot pizza stone, cook for 12 mins until the ingredients are cooked & the cheese has melted remove & with a pizza cutter, plate up.

 

[Kerry:)]

That looks lovely will giv that a bash this weekend x

 

[bigneacy]

Looks great Pete. Tried so many of your recipes - will be trying this soon also!

 

[bilsat]

Pete’s Ragu sauce (2015)

Serves 4

Ingredients

1 Onion, finely chopped
1 Carrot, grated (s)
1 Knorr stockpot
1 Tsp Dried basil
1 Tbsp. Tomato purees (s)
1 Tbsp. Sweetener
3 Garlic, crushed (s)
400g Chopped Tomatoes (s)
500mL Passata (s)

Method

In a frying pan, sprayed with frylight, cook the onion for 5 mins, add the garlic & cook for 2 mins, add the stockpot & dissolve. Add the carrot, tomatoes, passata & sweetener, sprinkle over with the basil.
Bring to the boil then reduce to a simmer, add the tomato puree, cook for 20mins or until thickened.
Serve with meatballs & pasta.

 

[bilsat]

Pete’s Chicken in Ragu sauce (2015)

Serves 4

Ingredients

1 Onion, finely chopped
1 Carrot, grated (s)
1 Knorr stockpot
1 Tsp Dried basil
1 Tbsp. Tomato purees (s)
1 Tbsp. Sweetener
3 Garlic, crushed (s)
3 Maris piper potatoes
6 SW meatballs (p)
200g Pasta of your choice (f)
360g Chicken thighs (p)
400g Chopped Tomatoes (s)

Method

Fry the chicken in a frying pan, sprayed with frylight, until browned, set aside.
In a frying pan, sprayed with frylight, cook the onion for 5 mins, add the garlic & cook for 2 mins, add the stockpot & dissolve. Add the carrot, tomatoes, passata & sweetener, sprinkle over with the basil.
Add the chicken, bring to the boil then reduce to a simmer, add the tomato puree, cook for 20mins or until thickened.
Boil the potatoes for 5 mins, drain then spread in a single layer on a tray, spray with frylight, add seasoning of your taste then cook for 25 mins at 180C.

 

[bilsat]

Pete’s Mushroom & Tarragon Chicken (2015)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Knorr chicken stockpot
1.5 Tsp Dried tarragon
1 Tbsp. Dijon mustard
1 Tbsp. Tomato puree (s)
125mL White wine vinegar
150g Quark
125g Mushrooms (s)
360g Chicken thighs, cut into chunks (p)
S & P

Method

In a frying pan, sprayed with frylight, cook the chicken until browned, remove & set aside.
Cook the onions until soft, add the mushrooms, stockpot, mustard and white wine vinegar, return the chicken to the pan, and cook on a medium heat for 20 mins.
Remove from the heat & add the quark, (previously removed from the fridge & allowed to come to room temperature) 1 tbsp at a time & mix before adding more, sprinkle with the tarragon & serve.

 

[maria 22]

Lots of lovely recipes here

 

[bilsat]

Pete’s “Burger in a bowl” (2015)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Knorr dark beef stockpot
1 Tomato, thinly sliced (s)
1 Lettuce leaf, cut into 4 (s)
2 x 60g Wholemeal Bab (2 Heb/2= 1Heb per person)
60g Mozzarella (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)

Method

In a frying pan, sprayed with frylight, cook the mince until browned, add the onions, and cook until soft.
Add the stockpot & blend in. cook on a low light for 20 mins.
Cut the Bab in half, lengthways & place in the bottom of the dish, add the lettuce, cover with the mince, then add the tomato & sprinkle the cheese over the top.
Heat the grill then grill the cheese until it has melted.
Add tomato sauce if required. Serve with a side portion of SW chips!

 

[bilsat]

Pete’s Beef mince in Romaine lettuce (2015)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Knorr Dark Beef stockpot
1 Tomato, thinly sliced (s)
1 Spring onion, finely chopped (s)
1 Tbsp. Worcester sauce
2 Romaine lettuce, 1 per person, (s)
100g Wild rice
250g Lean beef mince (p)
S & P
Method
Cook the rice as per instructions on the packet.
In a frying pan, sprayed with frylight, cook the onion for 5 mins then add the mince, brown all over & break up any lumps. Add the stockpot & allow to melt, mixing to coat the mince, add the Worcester sauce, cook for 20 mins.
In the meantime cut the lettuce & wash, place on the plate, slice the tomato into thin slices & place between the lettuce, then add the spring onions.
When the rice has cooked, drain then add to the mince, mix well then place the mince in the lettuce leaves, season & enjoy.

 

[bilsat]

Pete’s Meatballs with beans in a spicy sauce (2015)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Red Pepper, cut into strips (s)
1 Tbsp. Oregano
8 SW meatballs (p)
100g Spaghetti (f)
400g Chopped tomatoes (s)
400g Baked beans (p) (f)

Method

In a frying pan, sprayed with frylight, brown the meatballs then set aside, keeping them warm.
Preheat the oven to 90C (or Eco setting)
In a casserole dish, sprayed with frylight , cook the onion for 5 mins until soft, add the chilli, continue cooking for a further 5 mins then add the pepper, tomatoes, beans & oregano. Cook for a few minutes then add the pre-cooked meatballs, bring to the boil then reduce the heat to a simmer, cook for a few minutes then put in the oven for 3-4 hrs.
Cook the spaghetti 10 mins before you plan to eat, following the instructions on the package.

(You can also cook on a cooker ring at a medium heat for about 30 mins until all the food is hot!)

 

[bilsat]

Pete’s Chicken, Beef mince & Wedges (2015)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Knorr dark beef stockpot
1 Tomato, thinly sliced (s)
1 Lettuce leaf, cut into 4 (s)
2 Chicken breasts, butterflied (p)
3 Maris piper potatoes cut into wedges
60g Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)

Method
Pre-heat the oven to 180C.
Cut each Chicken breast horizontally, open up (butterflied), cover with Clingfilm then using a rolling pin, tap the chicken to an even thickness, in a small pan cook each breast until browned, turn over & repeat, remove & keep warm.
Cut the potatoes into wedges & place in water, bring to the boil, cook for 5 mins, drain, then place on a tray in a single layer, spray with frylight, add seasoning of your choice. Cook for 20-25 mins.
In a frying pan, cook the onion until soft, add mince & brown, add the stockpot & mix, cook for 20-25 mins.
Plate up with the chicken on the bottom, add the lettuce leaf, and mince on top of the chicken, the tomato on top of that.
Sprinkle the cheese over the mince then put under a hot grill until the cheese melts, add the wedges.

 

[bilsat]

Pete’s Spicy Mexican meatballs (2015)

Serves 4

Ingredients

1 Chilli. Deseeded & finely sliced (s)
1 Red pepper, finely sliced (s)
1 Garlic, finely chopped (s)
1 Onion, finely chopped (s)
1 Knorr Mexican Flavourpot (1.5 syns/4=0.375 syns per person)
1 Tbsp. Tomato puree (s)
12 SW meatballs (p)
200g Pasta of choice (f) I used Armoniche.
400g Chopped tomatoes (s)
400g Baked beans (p) (f)
400g 5 bean salad (p) (f)


Method

In a saucepan, sprayed with frylight, cook the meatballs until browned all over, set aside & keep warm.
Pre-heat the oven to (Eco) or 90C.
In a casserole pan, sprayed with frylight, cook the onion, garlic, chilli & red pepper until soft.
Add the tomatoes, beans & 5 salad, mix.
Add the Mexican flavourpot, bring to the boil then add the meatballs & cook for at least 1 hr.
Cook the pasta as per the instructions on the package. Plate up.