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Piperade Wrap September 11, 2011

Filed under: Fast Food,Healthy Eating,Weight Watchers Recipes — delishuss @ 8:03 pm

This is a good one for breakfast, brunch or lunch. It’s quick and simple and just what you need to start the day. I got the recipe from the Weight Watchers ‘Simply Enjoy’ cookbook. It’s a great cookbook actually, I would highly recommend it. I got a good bit of stuff out of it and it’s all pretty healthy stuff.

 

Serves 1

7 Propoints per serving

 

Ingredients

Calorie controlled cooking spray

25g red pepper, de-seeded and diced

1 spring onion, sliced thinly

1 tomato, de-seeded and diced

2 small eggs, beaten lightly

1 large low fat tortilla wrap

Salt and freshly ground pepper

 

Method

1. Heat a small, heavy based, non stick pan and spray with the cooking spray. Add the red pepper, spring onion and tomato and stir fry for 2 minutes until softened.

2. Pour in the eggs, season, and cook, stirring constantly to prevent the eggs from sticking, until scrambled.

3. Meanwhile, heat a large frying pan and warm the tortilla for about 2 minutes, turning once. This helps to soften the tortilla.

4. Spoon the piperade on to one half of the warm tortilla, tuck in the ends and roll up. Slice in half on the diagonal.

 

Creamy Mushroom and BaconTagliatelle August 7, 2011

Filed under: Fast Food,Pasta — delishuss @ 5:51 pm
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For anyone that knows me, I have a complete aversion to mushrooms. So this recipe was not for me. Feeling a little hungover myself and my other half fancied a bit of pasta. So he got creamy mushroom and bacon tagliatelle and I had tomato and bacon tagliatelle. Feedback from my guinea pig was very positive.

Serves 1

Ingredients

2 slices bacon, chopped

40g mushrooms, chopped

1 small onion, chopped

50ml white wine

1 garlic clove, chopped finely

60g tagliatelle

50ml cream

1 tablespoon of olive oil

splash of liquid stock

Some chopped parsley to serve

Salt and pepper to season

Method

1. Boil the pasta according to the packet instructions.

2. Meanwhile, heat a frying pan and the olive oil. Add the onion and saute for a couple of minutes.

3. Add the bacon and mushrooms and fry until the bacon is browned. Add the garlic and fry for a further 2 minutes.

4. Add the wine and let the alcohol burn off. Stir in the liquid stock and reduce the heat.

5. Add the cream and stir. Taste for seasoning and add if needed.

6. Stir in the pasta and coat the pasta with the sauce. Sprinkle with parsley and serve immediately.

 

Jamie Oliver’s Wonky Summer Pasta March 12, 2011

Filed under: Fast Food,Pasta — delishuss @ 11:45 pm
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I got this recipe from the Jamie Oliver 30 minute meals series. I followed the recipe to the letter but it wasn’t well received by my in-house taste tester. I think the words he used were that it was the vilest thing he ever tested. I obviously disagree but I would I would definitely make some changes to the recipe. The original recipe serves about four people, I have halved the recipe to cater for 2 people. Based on this logic you would use 1 lemon zested and juiced. I think I would only add a squeeze of lemon juice as it kind of took over the dish. You could add some fried bacon or pancetta to give it that boost. One consolation about this recipe is that it takes very little time and effort to cook.

Ingredients

PASTA
• 1 egg yolk
• 60g Parmesan cheese, plus extra
for serving
• Squeeze of lemon
• a small bunch of fresh basil
• 250g fresh lasagne sheets

SEASONINGS
• 1 1/2 tbsp olive oil
• extra virgin olive oil
• sea salt & black pepper

Method

1. Carefully separate the egg and put the yolk into a big serving bowl. Put the whites into a whisking bowl.
2. Add the extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolk.

3. Grate the Parmesan in the processor and tip it into the bowl of egg yols with the lemon juice.

4. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle & mortar until you have a green paste, and roughly chop the other half.

5. Add both to the bowl. Stir until everything is mixed together, then season with salt & pepper.

6. Stack the lasagne sheets on a chopping board and carefully slice them into fairly thin strips – do this in batches. Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1½ minutes.

7. This pasta must be eaten ASAP to be enjoyed properly. It is best to use a tongs to move o move the pasta to the egg mixture.  Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Have a taste. Does it need more salt or Parmesan to balance the lemon juice? If so, adjust then sprinkle over the reserved basil leaves and grate over some extra Parmesan. Take to the table, quickly dress the salad and eat straight away.

 

Farfalle with Sundried Tomatoes January 3, 2011

Filed under: Fast Food,Favourites,Pasta — delishuss @ 9:25 pm
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This recipe is from Mama’s Italian Cookbook. It’s basically pasta and pesto with sundried tomatoes but it’s very tasty. It’s very quick to make which is always a bonus. I made one addition to the recipe and that’s lemon to the basil sauce.

Serves 4

Ingredients

30g/1 oz of sun-dried tomatoes (I used some in oil)

55g/ 2 oz pine kernels

1 handful of fresh basil

2 garlic cloves, chopped

1/2 tsp salt

100 ml/3 1/2 fl oz olive oil

1 tsbp grated Parmesan cheese

400g/ 14 oz dried farfalle pasta

1/2 lemon

Salt and pepper

Method

1. If you used sundried tomatoes not in oil, pour water over them and soak for 25 minutes. Then pour off the water, squeeze out the liquid and chop.

2. Roast the pine kernels in a dry frying pan until golden brown. Grind half the pine kernels with the basil leaves, garlic and salt in a large mortar. Gradually work in the olive oil, lemon. Add the cheese last. To save time and effort you could also do this in a blender.

3. Stir the chopped tomatoes into the basil sauce.

4. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the instructions on the packet until tender, but still firm to bite.

5. Drain the pasta and combine it, still dripping wet, with the basil and tomato sauce in a warmed bowl.

6. Serve on warmed plates, seasoned with pepper and sprinkled with the remaining pine kernels.

 

Griddled Cajun Chicken October 16, 2010

Filed under: Chicken,Fast Food — delishuss @ 9:18 pm
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This recipe is really quick to make. Really good if you pushed for time some evening. Serve with a green salad and some wedges.

Serves 2

 

Ingredients

4 tablespoons of Cajun spices

100ml of plain yoghurt

2 tablespoons of oil

2 chicken breasts, flattened slightly

Salt and pepper to season

1 tablespoon of olive oil for frying 

Instructions

  1. Mix the yoghurt, spices, salt and pepper and olive oil in a bowl. Dip in the chicken breasts and coat with the sauce.
  2. Heat the oil in the griddle pan and fry off the chicken for about 7 minutes on each side until cooked through.
  3. Serve with a wedge of lemon.
 

Creamy Pesto Pasta September 29, 2010

Filed under: Fast Food,Pasta — delishuss @ 3:52 pm
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This is quick and easy. I made my own pesto, just add some sundried tomatoes to the following recipe:

https://delishuss.wordpress.com/category/sauces/

If you don’t have the time, pesto from a jar is fine.

I tried to keep it as healthy as possible by using Weight Watchers crème fraiche and tesco healthy living bacon.

Serves 2

Ingredients

4 chopped smoked bacon medallions

2 tablespoons of red pesto (add more if you like a strong pesto flavour)

1 chopped pepper

20g of crème fraiche

100g of penne or pasta bows

1 small onion, finely chopped

1 clove of garlic, crushed

2 tablespoons of olive oil

Salt and freshly ground black pepper

Method

  1. Cook pasta according to packet instructions.
  2. Meanwhile, heat a pan and then pour in the olive oil. Once the olive oil is hot, fry the onions, peppers and bacon until almost browned. Add in the garlic and cook for a further 2 minutes.
  3. Stir in the pesto and heat through.
  4. Add in the pasta to the pesto and other ingredients. Stir in the crème fraiche and heat through.

Season to taste and serve with some fresh basil leaves.

 

Asian Chicken Salad August 11, 2010

Filed under: Chicken,Fast Food,Salads and Dressings — delishuss @ 9:21 pm
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 Note: I served this with some noodles to bulk it up.

Ingredients

2 cooked, skinless chicken fillets, shredded

200g breansprouts, rinsed

1 large carrot, shredded or grated

125g Chinese leaves, shredded

50g mangetout, sliced

3 tbsp soy sauce

3 tbsp smooth peanut butter

3 tbsp honey

1 tbsp cider vinegar

½ tsp ground ginger

Instructions

  1. Mix the beansprouts together with the carrot, Chinese leaves, mangetout and chicken.
  2. Whisk the remaining ingredients together until smooth and drizzle over the salad before serving.
 

Serrano Ham Tortellini with Creamy Pesto Sauce July 9, 2010

Filed under: Fast Food,Meat,Pasta — delishuss @ 6:45 pm
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This is a quick and yummy cheat.  I stumbled across it when I was experimenting.

Serves about 2-3 people

Ingredients

Packet of ready prepared tortellini

½ onion, chopped

100ml of cream

½ bottle of white wine (small bottle)

20ml of liquid stock

4 teaspoons of pesto (see recipe in sauces section)

Salt and pepper to taste

2 tablespoons of olive oil

Instructions

Prepare tortellini according to packet instructions.

Meanwhile, fry off the onion in a separate pan. Add the wine and reduce, add in the pesto and stir.

Add in the liquid sock and slowly add the cream, stirring constantly. Season to taste.

Remove the tortellini from the heat and add to the sauce.

 You could sprinkle with some parmesan before serving.

 

Creamy Tomato and Bacon Pasta Bows June 26, 2010

Filed under: Fast Food,Pasta — delishuss @ 11:48 am
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Hi everyone,
 
I experimented and stumbled across this recipe, which I think is pretty tasted I have to say. Very quick and easy.
 
Enjoy

Serves 2

Ingredients

200g pasta bows

1 small onion, diced.

1 tin of chopped tomatoes with garlic

1 small tub of low fat crème fraiche (250 ml).

2 tablespoons of olive oil.

6 medallions of smoked bacon.

½ finely chopped red chilli

Salt and pepper

75g grated white cheese

Instructions

  1. Bowl the pasta according to packet instructions.
  2. Meanwhile, fry off the onion and bacon until browned.
  3. Fry off the chilli for 1-2 minutes with the onion and bacon.
  4. Add the tin of tomatoes to the cooked ingredients, bring to the boil and then reduce heat and simmer for 8 minutes.
  5. Sprinkle in the grated cheese and stir.
  6. Stir in the crème fraiche and cook for 2 minutes more.
  7. Add in the pasta, stir and season to taste.