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Spanish-style chicken bake September 17, 2012

Filed under: Chicken,Potatoes,Soups and Stews,Uncategorized — delishuss @ 8:25 am
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Hi folks,

Hope you didn’t miss me too much. This is my first, of I’m sure many posts from down under. I’m now living in Brisbane and looking forward to trying out lots of new flavours, ingredients and recipes. I promise I’ll share those with you.

This is a cracking recipe, good wholesome food. I realised as I was just about to make it, that I didn’t have any ovenproof dishes in my new home so I had to improvise and cook it in a saucepan. I’m not sure how the original recipe would have tasted but I reckon this is as good. I got the recipe from the Good Food Channel Website, it’s one from the Hairy Bikers. (

I’m not too keen on chicken thighs so I used skinless chicken legs, which worked well.

Serves 3-4


1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500 g new potatoes, quartered lengthways

8 whole garlic, unpeeled

8 medium tomatoes, quartered

75 g chorizo, preferably picante

4-6 boneless, skinless chicken legs

1/2 tsp sweet, smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

500 ml stock

3 tbsp olive oil

Salt and pepper


1. Heat a frying pan with half of the olive oil and brown the chicken legs.

2. In a large saucepan heat the remaining oil and fry off the onion, pepper and garlic. Add the chorizo and fry for a couple of minutes. Add the potatoes, paprika, oregano, salt and pepper. Cook for another couple of minutes. Add the tomatoes and stir.

3. Remove the chicken from the frying pan and add to the large saucepan with the other ingredients.

4. Add the stock to the saucepan and bring to the boil. Reduce heat and simmer for about an hour and a half or until the juices have thickened. The chicken should fall off the bone.

You could add some crunchy bread to mop up the juices. A few olives might actually be nice in this too.


Three Bean Enchilada Bake April 15, 2012

Myself and my other half are on a vegetarian buzz for the month of April. We are trying to eat less meat because we are both animal lovers and we kind of baulk at the thoughts of killing animals. The minute we embarked on this venture, all my favourite cookery started cooking lovely lamb dishes for Easter. Like everything you only miss it when it’s gone.

I was on the hunt for vegetarian recipes, and I came across this recipe from the Weight Watchers magazine May issue. I really liked the yogurt and feta topping. I was only short of liking the plate after eating this. Hope you enjoy.

8 propoints per serving

33 propoints per recipe

Serves 4

15 minutes to prepare

40 minutes to cook



Calorie controlled cooking spray

1 small red onion, diced

1 yellow pepper, de-seeded and diced

1/2- 1 mild red chilli, de-seeded and diced

1/2 tsp freshly ground cumin seeds

1 tbsp fajita spice

500ml passata with onions and garlic

Small bunch of fresh coriander, chopped roughly

410g can mixed beans in water, rinsed and drained

4 small flour tortillas

100g light feta

150g low fat natural yoghurt

75g grated reduced fat cheddar



1. Preheat the oven to gas mark 6/ 200 degrees celsius/ fan 180 degrees celsius.

2. Heat a frying pan and mist with cooking spray. Add the diced onion, pepper, garlic and chilli and saute for 6-7 minutes or until softened.

3. Stir in the spices, follwowed by the passatta and about 150ml water. Simmer gently for a few minutes, then turn off the heat and stir in the coriander.

4. Place the beans in a bowl and add about a third of the tomato sauce. Take a rectangular baking dish that will hold 4 rolled-up tortillas.

5. Place 1 tortilla in the dish and arrange a quarter of the bean mixture down the middle. Roll up and push to one end. Repeat with the other 3 tortillas and then arrange evenly in the dish. Pour the rest of the tomato sauce over the top of the tortillas.

6. Mash the feta in a bowl, then mix in the yogurt. Spread this over the top of the tomato sauce and then scatter the grated cheddar over. Bake for 30 minutes or until the top is golden and bubbling. Serve with salad.


Crispy Potato and Meatball Pan Fry February 20, 2012

I tried this recipe today. I thought it was great. It’s another Weight Watchers recipe, from the Simply Enjoy cookbook this time. I think it would freeze quite well if you wanted to make it at the weekend and eat later or it would be a great one for a family. I’m not an expert but I reckon kids would like the meatballs and it’s a good way to introduce veg as well.

33 Propoints value per recipe

8 Propoints value per serving

Serves 4


400g potatoes, peeled and halved, if large

400g lean beef mince

1 teaspoon dried thyme

Calorie controlled cooking spray

1 leek, sliced thickly

1 courgette, sliced thickly

1 teaspoon cornflour

3 tablespoons red onion chutney

250 ml vegetable stock

3 long fresh rosemary sprigs

200g cherry tomatoes, halved

75g mozzarella light, torn into pieces

Salt and freshly ground black pepper


1. Bring a saucepan of water to the boil, add the potatoes and cook until tender, the drain and leave to cool slightly. Slice the potatoes thickly and aside. Meanwhile, mix the mince and thyme together, season and form into 16 walnut sized balls.

2. Heat a large, deep-sided, ovenproof, non stick frying pan. Spray with the cooking spray, add the meatballs and fry over a medium heat for 8 minutes, turning occassionally, until browned all over. Remove from the heat and set aside.

3. Preheat the grill to high. Meanwhile, bring a pan of water to the boil and blanch the leek and courgette for 2 minutes then drain and refresh under cold running water.

4. Stir the cornflour and chutney into the stock and pour into a small pan. Add two sprigs of rosemary then bring to the boil and season with black pepper. Reduce the heat and simmer for 2 minutes until the sauce has reduced and thickened. Remove from the heat and take out the rosemary and discard.

5. Arrange the tomatoes, leek and courgette in the frying pan with the meatballs. Pour the sauce over, then top with the sliced poratoes. Scatter the mozzarella over the top and grill for 6 minutes or until golden.

6. Chop the remaining sprig of rosemary finely and scatter over the top before serving.


Happy New Year January 2, 2012

Filed under: Uncategorized — delishuss @ 8:38 pm

Hi everyone,

Belated Happy New Year to you all. I just want to say thanks to you all for your contributions. I hope you will continue to follow my blog in 2012.

I assure you I will have lots more recipes to tantalise your tastebuds with.

Best wishes and happy cooking,



Saucy Spanish Meatballs October 1, 2011

Filed under: Uncategorized — delishuss @ 6:58 pm
Tags: , ,

The Weight Watchers ‘One Pot Meals’ cookbook is my latest purchase. The recipes in it are great, really handy to make. This recipe is a lot more simple than it seems. Give it whirl.


4 Propoints per serving

Serves 4


400g pack Weight Watchers premium pork sausages

50g carrot, peeled and grated finely

1/2 teaspoon dried oregano

Calorie controlled cooking spray

300ml passata

500ml chicken stock

2 tablespoons chopped fresh thyme

150g open cup mushrooms, sliced

1 teaspoon smoked paprika

1 red pepper, cut into strips

20 pitted green olives

175g baby spinach leaves

Freshly ground black pepper



1. Remove the skins from the sausages and discard, then put the sausage meat in a large bowl and work in the carrot and oregano with plenty of black pepper. Using wet hands, shape into 24 meatballs, each about the size of a walnut.

2. Heat a large, lidded, non stick pan and spray with the cooking spray. Add the meatballs and fry gently to colour them, shaking the pan every now and then to make sure they don’t stick.

3. Pour the passata into the pan with the stockm thyme, mushrooms, paprika, pepper and olives. Stir gently then cover and leave to simmer for 15 minutes.

4. Add the spinach, stir gently until wilted, then serve.


Paella June 18, 2011

Filed under: Fish,Meat,Rice and Grains,Uncategorized — delishuss @ 4:44 pm

This is my version of a Paella. I’m not sure if it’s authentic but it’s really yummy. It gets my thumbs up anyway.

Serves 4


3 chicken breasts, chopped

Sea salt and freshly ground black pepper

Olive oil

100g chorizo, sliced

1 onion, finely chopped

1 chilli, finely chopped

2 cloves of garlic, finely chopped

2 litres of hot chicken stock

2 large pinches of saffron

1 heaped teaspoon of smoked paprika

200g chopped tomatoes

Small bunch of flat leaf parsley, chopped

2 handfuls of peas, fresh or frozen

10 king prawns


  1. Heat a little olive oil in a large deep pan and fry the chicken and onion until golden brown on both sides. Add the sliced chorizo and fry for a couple of minutes. Then add the chilli and garlic and cook until soft.
  2. Add the rice, mix and cook for 3 minutes. Add the saffron and paprika and stir. Next add the chopped tomatoes.
  3. Add half the chicken stock and leave to cook on a medium heat, stirring occasionally.
  4. After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, and prawns.
  5. Place a lid on the pan and cook for 10 minutes more.
  6. Finally, serve sprinkled with chopped parsley and a wedge of lemon.

Lamb Meatball Tagine August 29, 2010

Filed under: Uncategorized — delishuss @ 8:33 pm
Tags: , ,

I enjoyed this one, it’s quite sweet so if you don’t like sweet and savory then it’s probably not for you.

Serves 6


2 medium red onions

2 carrots

2 parsnips

½ swede

3tbsp sunflower oil

4 garlic cloves, bruised

2 x 500g lamb mince

30 fresh breadcrumbs

½ 200g jar tagine spice paste

400g tin of chopped tomatoes

Lemon juice, to taste

½ 25g pack of fresh coriander, chopped

250g couscous, to serve


  1. Heat the oven to 190 degrees celsuis/275 degrees Fahrenheit, gas 5. Cut each onion into 8 wedges. Peel and cut the remaining root vegetables into 2cm chunks.
  2. Put 2tsbp oil in a roasting tin. Add the veg and garlic, season and toss together. Cook for 35-40 minutes until tender and golden.
  3. Meanwhile, mix together the lamb mince and breadcrumbs and season. Roll into 24 equal-sized balls. Heat the remaining oil in a frying pan and brown the meatballs all over.
  4. Discard any excess fat from the pan, then add the spice paste, chopped tomatoes and 175ml water. Bring to the boil, then cook over a low heat for 10-15 minutes until the meatballs are completely cooked through.
  5. Carefully stir the meatballs into the roasted vegetables. Check the seasoning, adding lemon juice to taste. Stir through the chopped coriander, reserving a little to garnish, and serve with couscous.

Baked Sweet Potato with Sweetcorn and Crispy Bacon August 11, 2010

Filed under: Healthy Eating,Potatoes,Uncategorized,Weight Watchers Recipes — delishuss @ 9:09 pm

Yet another Weight Watchers recipe for you 🙂 I promise I don’t have shares.

5 ½ points per serving

Serves 4



4 x 250g sweet potatoes

110g low fat soft cheese with garlic and herbs

4 spring onions, chopped

125g drained canned sweet corn

Low fat cooking spray

4 rashers lean back bacon


  1. Preheat the oven to gas mark 6/200 degrees Celsius/. Place the potatoes on a baking sheet and cook for 30-40 minutes until soft inside (insert a skewer to test). Remove from the oven, leaving it on.
  2. Halve the potatoes and scoop the flesh into a bowl. Mash the flesh, then stir in the soft cheese, spring onions and sweet corn. Season, then spoon the flesh back into the skins and return to the oven for 5 minutes to warm through.
  3. Meanwhile, mist a small frying pan with low fat spray and heat. Add the bacon and cook over a high heat for 2-3 minutes, turning regularly until the bacon is crisp. Remove the bacon and chop into small pieces.
  4. Serve 2 halves of baked potato each topped with the bacon, with some green salad on the side.

Traditional Brown Bread

Filed under: Bread,Uncategorized — delishuss @ 8:26 pm

I got this recipe from Dunbrody House Cookery School.  We had it with gubeen cheese and some chutney. Delightful. You can add some pine nuts, sesame seeds, pumpkin seeds, sunflower seeds, fennel and caraway seeds for a healthy crunchy finish. Diced dried apricots and sultanas add an unusual finish to the bread.


350g coarse wholemeal flour (also see notes below)

50g plain flour

50g porridge oats

Pinch salt

2 level teaspoons of bread soda

2 large eggs

1 dessertspoon of sunflower oil

500ml buttermilk


  • Preheat the oven to 170 degrees Celsius.
  • Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl mix them well.


  • In a separate bowl beat the eggs together with the oil and add to the dry mixture.
  • Next mix in the buttermilk and get the mix to a “sloppy” consistency.


  • Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
  • Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.


  • After the hour has elapsed remove the bread from the tin, turn it over and return to the oven to bake for a further 20 minutes.


  • Remove from the oven and allow the bread to cool down.


Additional notes

  • I couldn’t find coarse wholemeal flour in the supermarkets in Australia so I used half of regular wholemeal flour and half LSA (Linseed, Sunflower Seeds and Almond meal). It turned out great and it’s a great source of fibre. Here is the brand I used.


  • 2 tablespoons treacle in the wet mix makes darker and sweeter bread.
  • This bread stays fresh for about 4-5 days.
  • It can be successfully frozen.
  • The mixture can be spooned into muffin tins and backed 9approx 30-35 minutes @ 190 degrees Celsius.
  • Fresh milk mixed with lemon juice (1 lemon) or natural yoghurt 92 small pots) could also be used to naturally sour the milk. Once you have added the juice or the yoghurt just give it a stir and leave it to rest for 30 minutes so as to allow it to thicken up.