Pete's Recipe Book
Thread in 'Slimming World Recipes' Forum started by bilsat, Jun 1st, 2015 at 04:34 AM.
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Jun 13th, 2015, 04:24 AM
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Join Date: May 2015
Posts: 359
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Pete’s Chicken & mixed bean (2014)
Serves 2
Ingredients
1 Onion, finely chopped (s)
1 Red pepper, sliced (s)
2 Tbsp. Schwartz perfect shake (for chicken, herb & spice)
100g Macaroni
400g Chopped tomato (s)
400g Mixed beans with chilli sauce (p) (f)
450g Chicken thighs (p)
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.
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Jun 13th, 2015, 04:34 AM
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Join Date: May 2015
Posts: 359
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Pete’s Broccoli Curry (2014)
Serves 2
Ingredients
1 Broccoli head, cut into florets (s)
1 Onion, finely chopped (s)
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)
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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Jun 13th, 2015, 04:38 AM
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Join Date: May 2015
Posts: 359
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Pete’s Baked Bean Curry Loaf -3 (2014)
Serves 4
Ingredients
1 Knorr Curry Flavour pot (2syns/4=0.5 syn per person)
2 Eggs (p)
120g packet of Sainsbury’s Indian style curry savoury rice
400g Baked beans (p) (f)
6” cake tin
S & P
Method
Cook the rice as per the packet instructions, when cooked drain in a sieve.
Preheat the oven to 180C.
Open a tin of baked beans and mix the Knorr flavourpot with them, add the rice & allow to cool, season well.
Mix all together & tip into a 6” cake tin, lined if not non-stick. Cook for 20-25 mins then insert a skewer, if it comes out clean, it’s cooked, if not cook for a few minutes more.
Tip out of the tin & allow to cool, slice with care as it is crumbly!
Tastes lovely hot or cold!
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Jun 13th, 2015, 04:44 AM
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Join Date: May 2015
Posts: 359
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Pete’s Bacon & Sausage pie (2014)
Serves 4
Ingredients
2 Pre-cooked sausages cut into slices (p) (2 syns/2=1syn per person)
2 Eggs (p)
12 Rashers of pre-cooked bacon with all fat removed (p)
60g Strong cheddar (2 Heb/4=0.5 Heb per person)
400g baked beans (s)
S & P
Method
Line a Pyrex dish with the bacon rashers, add the cut sausages. In a bowl mix the beans with the eggs & cheese then pure over the bacon & sausage.
Cook in a pre-heated oven at 180C for 20-25 mins until the top is cooked & bubbling.
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Jun 13th, 2015, 04:47 AM
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Join Date: May 2015
Posts: 359
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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)
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)
2 bay leaves
*50g Frozen peas (p) (f)
100mL water
200mL Passata (s)
250g Small potatoes, sliced in half
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.
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Jun 13th, 2015, 04:52 AM
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Join Date: May 2015
Posts: 359
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Pete’s 1 Bite strawberry cupcakes (2014)
(Based on a SW recipe)
Makes 36 cakes
1.5 syn each
Ingredients
½ Tsp Strawberry flavouring
2-3 Drops of vanilla essence
3 Eggs (p)
6 Heaped Tbsp. of sweetener
60g Low fat spread (12 syns)
110g self raising flour (18 syns)
To Decorate
8 Level Tsp of icing sugar plus extra for dusting (8 syns)
A couple of food colouring
Fresh strawberries cut into chunks (s)
Method
Preheat the oven to 160C; put paper cases in a mini muffin tin. Whisk together the eggs, low fat spread & sweetener, Sieve the flour & fold in the flour, add the vanilla essence & strawberry flavouring
Spoon into the paper cases & bake for 25 mins, remove & cool on a wire rack.
Mix a few drops of water with the food colouring with the icing sugar, spoon on the cakes, Garnish with the strawberries then dust with icing sugar if required.
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Jun 13th, 2015, 04:55 AM
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Join Date: May 2015
Posts: 359
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Pete’s “Heinz tomato soup” (2014)
Serves 2
Ingredients
½ Tsp Balsamic vinegar
1 Tsp Dried basil
1 Tsp Worcester sauce
1 Tsp Sweetener
1 Tbsp. Tomato puree (s)
1 Tbsp. Fromage Frais (c)
1 Garlic clove (s)
1 Red onion, quartered (s)
400g Plum tomatoes (s)
500mL Vegetable stock
Method
Preheat the oven to 180C.
Remove the fromage frais from the fridge & allow to come to room temperature.
Spray a oven dish with frylight, roast the onion & garlic for 20 mins, remove from the oven & add the tomatoes, puree, balsamic vinegar, dried basil & return to the oven for a further 15 mins.
Remove from the oven & cook in a saucepan with the stock, sweetener & Worcester sauce, simmer for 15 mins then liquidize, pass through a sieve, allow cooling slightly then adding the fromage frais.
* add more fromage frais if you want a creamier soup. Season with S & P.
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Jun 13th, 2015, 04:57 AM
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Join Date: May 2015
Posts: 359
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Pete’s Yuk Sung (2013)
Serves 2
Ingredients
1 Washed & chilled Iceberg Lettuce (s)
1 Knorr vegetable stock pot
1 red pepper, finely chopped (s)
1 tbsp. garlic (s)
1 tbsp. cider vinegar
2 spring onions, finely chopped (s)
2 tbsp. oyster sauce (2 syn /2= 1syn)
2cm cube of ginger, finely grated
3 tbsp. dark soy sauce
100g Mushrooms, finely chopped (s) (sff)
120g Brown Rice
250g Extra Lean Pork Mince (p)
Dash of sesame oil (1 syn /2=0.5 syn)
Salt & pepper
Method
Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.
Tip rice into a sieve and rinse, return to the saucepan. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic , spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce & sesame oil. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
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Jun 13th, 2015, 05:01 AM
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Join Date: May 2015
Posts: 359
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Pete’s veg soup with macaroni (2013)
Serves 4
Ingredients
1 Carrot, cut into small cubes (s)
1 Onion, cut into small cubes (s)
1 Red Onion, cut into small cubes (s)
1 Garlic clove, finely chopped (s)
1 Celery stick, finely chopped (s)
1Tbsp Sweetener
3 Bay leaves
100g Macaroni
400g Red Kidney Beans, drained & washed(p) (f)
400g tomatoes (s)
500mL stock made with a Knorr “stockpot”
Salt & pepper
Method
In a deep pan sprayed with frylight, cook the onions & garlic until soft, add carrots, celery, tomatoes, red kidney beans, stock & bay leaves, bring to the boil then reduce the heat & simmer for 15 mins, taste and season as required, add the macaroni and cook for a further 5 mins, remove bay leaves and serve in hot bowls.
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Jun 13th, 2015, 05:05 AM
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Join Date: May 2015
Posts: 359
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Pete’s Vanilla Ice Cream (2013)
Serves 2
Ingredients
½ Tsp Vanilla Extract
2 Tbsp. sweetener
165g Mullerlight Vanilla yogurt with dark chocolate
165g Natural Normandy fromage frais (c)
200g Strawberries, (s)
Method
In a glass bowl mix together the fromage frais, sweetener & extract & place in the freezer, remove after 30 mins.
Mix again to break the ice crystals & return to the freezer, repeat for at least 1.5 hours in total.
Slice the strawberries & share between the 2 serving glasses, reserving some for display.
Remove from the freezer & whip it to a smooth consistency, layer into the glasses & place strawberry’s on top of each glass.
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