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Linguine with roasted cherry tomatoes and garlic breadcrumbs January 2, 2012

I got this recipe from the Weight Watchers magazine. The jury is a bit out on it but I decided to post it anyway, you might like to try it. I just think it’s a bit dry, big lashings of olive oil would probably sort it out but that’s not really the Weight Watchers way.

10 Propoints per serving

Serves 2



125g linguine

30g coarse fresh white breadcrumbs

1 garlic clove, crushed

1 tbsp olive oil

250g cherry tomatoes

2 tsp low fat spread

15g finely grated Parmesan

A splash of balsamic vinegar

A few fresh basil leaves, torn



1. Preheat the oven to gas mark 6/ 200 degrees celsius/ fan 180 degrees. Cook the pasta according to pack instructions.

2. Meanwhile, mix the breadcrumbs with the garlic and olive oil and some seasoning. Set aside. Put the tomatoes in a small baking dish and place in the oven for 8 minutes.

3. Scatter the breadcrunbs over the tomatoes and return to the oven for about 7 minutes or until the crumbs are golden and the tomatoes are starting to split.

4. Drain the pasta and toss with the low fat spread and Parmesan. Divide between 2 plates and top with the tomatoes. Splash a little balsamic vinegar over the scatter with the basil. Serve.


Cheat’s Veggie Moussaka

Okay so, my New Year’s resolutions to eat healthily and get fit have kicked off with gusto. This is a Weight Watchers recipe from the ‘One Pot Meals Cookbook’. My intention is to cook pots of stuff at the weekend that can be eaten over the course of the week so that I’m not tempted to fall off the wagon. This recipe definately fits the bill. You could replace the quorn mince with beef mince but you know I think the quorn mince is pretty good and it cuts down on the calories and fat content. I have tried other quorn products and I think the mince is about the best of them.

Propoints value per recipe 21

Propoints value per serving 3

Serves 6



Calorie controlled cooking spray

2 large onions, halved and sliced

3 garlic cloves, chopped

400g can chopped tomatoes

2 tablespoons tomato puree

400ml vegatable stock

1/2 teaspoon ground cinnamon ( I used mixed spice instead, just a matter of preference)

3 bay leaves

1/2 teaspoon dried oregano

200g potatoes, peeled, halved and sliced

1 large aubergine, halved and sliced

350g pack Quorn mince

250g low fat fromage frais

1 egg

25g feta light, crumbles

4 tomatoes, sliced

Salt and black pepper



1. Preheat the oven to Gas Mark 4/180 degrees celsius, fan oven 160 degrees celsius. Heat a lidded flameproof and ovenproof dish, spray with the cooking spray then add the onins and the garlic. Stir well then cover and cook for just under 10 minutes, stirring occasionally and adding a splash of water if they start to stick.

2. Add the canned tomatoes, puree and stock to the dish then stir in the cinnamon or mixed spice, bay leaves and oregano. Stir well then addd the potato and aubergine slices.

3. Cover and leave to simmer for 20 minutes until the aubergine is soft and the potatoes are tender. Remove from the heat and stir in the Quorn.

4. Beat the fromage frais with the egg and the feta cheese and spread over the Quorn mixture. Arrange the fresh tomato slices on top and season. Bake in the oven for 25 minutes until the topping is set. ( I have a gas oven and it took about 45 minutes for it to set)

Serve with a side salad


Red Lentil, Red Pepper and Cocunut Milk Soup October 26, 2011

I was over in my friends house and Catherine’s Family Kitchen came on the telly. We only caught the last few minutes of the programme but she was making chilli bread, the details of which I have yet to post. At the end of the programme she re-capped on what she had cooked and she mentioned this recipe. So I looked it up on the Internet and gave it a try. I used a scotch bonnet chilli, let’s just say I should have known better. It really needs to be eaten fresh or do you drink soup, never got that one.


1 onion, finely chopped
2 stalks celery, finely sliced
1½ red chillies, deseeded and finely chopped
2cm fresh ginger, grated
½ tsp cumin
2 red peppers, deseeded and diced
100g red lentils
400ml vegetable stock, more if necessary
400ml can of coconut milk

Sunflower oil, for frying
Salt and freshly ground black pepper
Toasted desiccated coconut, to serve


Heat the oil in a large saucepan, add the onion and celery and sauté for 8-10 minutes over a low heat until soft.

Add the chillies, ginger and cumin and cook for a further minute.

Add the peppers, lentils, coconut milk and the stock and stir to mix.

Continue to cook until the peppers are soft.

Remove from the heat and allow to cool slightly. Using a hand blender, purée the soup until smooth.

Season to taste, adding salt and pepper as required and reheat.

Sprinkle the toasted coconut over the soup to serve.


Vegetable Soup with Yellow Split Peas October 1, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 5:43 pm
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I tend to make a pot of soup on a Saturday when I have a bit of time. I made this one last Saturday. It’s a real hearty one. A good lunchtime filler. You are kind of supposed to soak the split peas but I couldn’t really be bothered, I like the bit of bite anyway. If you don’t then prepare them according to the packet instructions. This is a winner I think because it isn’t just plain old boring vegetable soup. This makes a big pot, that can be frozen too.


4 carrots, peeled and chopped

2 small potatoes, peeled and chopped

1 large onion, chopped

2 garlic cloves, chopped

100g yellow split peas

750ml of stock

bunch of coriander, chopped

Salt and pepper to season

3 tbsp olive oil



1. Heat the olive oil in a large pot. Add in the vegetables and split peas.

2. Cook for 3-4 minutes on a high heat. Add the garlic. Reduce the heat and cover with a lid and saute for 5 minutes.

3. Add in half of the coriander and stir. Add the stock and salt and pepper.

4. Bring to the boil and reduce heat and simmer for 40 minutes or so.

5. Pulse with a handheld blender for a few seconds, leaving the vegetable chunky.

6. Sprinkle with the remaining coriander and serve with some nice rustic bread.



Halloumi and Vegetable Burgers August 7, 2011

Filed under: Vegetarian,Weight Watchers Recipes — delishuss @ 5:28 pm

I don’t make an awful lot of vegetarian food. I have this notion that I’d miss the meat but really it is only that, a notion. This is great, real filling. The recipe is from the Weight Watchers Simply Enjoy cookbook. The method suggests making these in the oven and really that’s the only way to make them, I tried cooking them on the pan because I was short of time, but they fall apart.

8 propoints per serving

Serves 4


125g light halloumi cheese, patted dry and grated coarsely

2 carrots, peeled and grated coarsely

125g canned sweetcorn, drained

2 large spring onions, chopped

40g fresh breacrumbs

1 egg, beaten lightly

calorie controlled cooking spray

salt and freshly ground pepper

To serve

4x wholemeal rolls

4 curly lettuce leaves

tomato slices

red onion slices

cucumber slices

4 tablespoons spicy tomato salsa or relish



1. Put the halloumi, carrot, sweetcorn and spring onions in a food processor and whizz to a coarse paste. Spoon the mixture into a mixing bowl and stir in the breadcrumbs, eff and seasoning. Shape into four burgers- the mixture is quite loose but holds together when cooked.

2. Preheat the oven to Gas Mark 4/180 degreees celsius and spray a baking tray with the cooking spray. Transfer the burgers to the baking tray, place in the oven and cook for about 20-25 minutes, turning halfway through the cooking, until cooked through and golden.

3. Meanwhile, cut each roll in half and lightly toast. Top one half of each roll with a lettuce leaf and slices of tomato. Add the burgers and top with cucumber and red onion as well as a tablespoonful of the salsa/relish and finally the top of the roll. Serve straightaway.

The recipes suggests making the day before and storing in the fridge as it firms them up and they are easier to cook.


Roast Beetroot with Fennel and Orange June 8, 2011

Let’s face it salads can be really boring. This one is really different and full of flavour. It’s a Weight Watchers recipe, one which I got at the Kitchen in the Castle cookery school. To be honest, I wouldn’t have probably tried it unless I had tasted it. It’s a good one.

Serves 2

1 1/2 propoints value per serving



140g beetroot, unpeeled and sliced into thin wedges

1 yellow pepper, deseeded and sliced

1 tsp extra virgin olive oil

1 orange

1 fennel bulb, thinly sliced

2 tsp balsamic vinegar

30g light feta cheese



1. Preheat oven to 180 degrees celsius, gas mark 6

2. Place the beetroot and pepper in a roasting tin, drizzle over the olive oil and roast for 20 minutes until softened and begins to char.

3. Meanwhile, using a sharp knife, cut away the orange peel then cut between the pith lines to segment the orange. Do this over a bowl to collect any juices. Arrange the orange segments and fennel slices on two serving plates. Top with the hot beetroot and peppers.

4. Stir the orange juice and balsamic vinegar into the roasting tin, scraping up any sticky bits, then spoon over the salad. Crumble the cheese over the top and serve.


Carrot pancakes with hummus and roasted chilli feta May 30, 2011

Filed under: Vegetarian — delishuss @ 9:26 pm
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I get a weekly email update from the, I know I’m a nerd but there’s some excellent recipes on it. I got this one off it, it’s smashing. Vegetarian food can be a bit bland but this recipe packs a punch. 

Serves 4


For the hummus

  • 200 g carrots, thinly sliced
  • 4 tbsp olive oil
  • sea salt, and freshly ground black pepper
  • 200 g cooked or tinned chickpeas
  • ½ lemon, juice only
  • 2 tbsp tahini
  • 1 tsp ground cumin

For the pancakes

  • 150 g carrots, grated
  • 2 green chillies, de-seeded and finely chopped
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp ground coriander
  • 2 tbsp chopped coriander
  • 1 tsp baking powder
  • 100 g gram flour, also known as chickpea flour
  • 50 g semolina
  • 2 tsp salt
  • 150-200 ml water
  • 3 tbsp olive oil

For the roasted chilli feta

  • 120 g feta cheese
  • 1 tbsp olive oil
  • large pinch dried red chilli flakes

For the salad

  • small bag mixed leaves
  • 1 tbsp olive oil
  • splashes chardonnay vinegar, or other white wine vinegar
  • 25 g pine nuts, toasted


1. Preheat the oven to 200C/Gas 6.

2. For the hummus: tip the carrots onto a baking tray, drizzle with 2 tablespoon of the olive oil and season with sea salt and black pepper. Roast in the oven for about 20 minutes, or until softened.

3. Remove from the oven and tip them straight into a food processer with all the remaining hummus ingredients. Blend to a smooth purée, adding splash of water if too thick.

4. Taste for seasoning then set aside.

5. For the pancakes: tip all of the pancake ingredients, apart from the water and olive oil, into a mixing bowl. Stir in enough water to form a thick batter, the consistency of thick double cream.

6. Heat the olive oil in a small non-stick frying pan over a medium heat, then spoon in a quarter of the batter. Swirl to coat the bottom of the pan and fry for about 2 minutes on each side, or until golden and cooked through. Transfer to a wire rack to cool.

7. Repeat with remaining batter to make 4 pancakes in total.

8. For the roasted chilli feta: place the feta on a large piece of aluminium foil, drizzle with 1 tablespoon of the olive oil and sprinkle over the chilli flakes.

9. Wrap up the foil to form a loose parcel, place on a baking tray and cook in the oven for about 8 minutes, or until the feta is warm and soft

10. For the salad: while the feta is cooking, gently toss together all the salad ingredients. Season, to taste, with sea salt and freshly ground pepper.

11. To serve, return the pancakes to the oven for 1-2 minutes to warm through, then place on individual serving plates. Top each with a generous spoonful of the carrot hummus, crumble over the warm feta and top with the mixed leaf salad. Finally, scatter over the toasted pine nuts and serve.



Spicy Butternut Squash Soup May 2, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 3:22 pm
Tags: ,

My friend Kathy passed this recipe onto me. It’s a zero pro-points weight watchers recipe.  Go easy on the chilli and half the spices if you prefer food a little less spicy.  It’s a great filling food and it’s a bit more interesting than the standard vegetable soup.  A good one to have in the freezer.


Low fat cooking spray

1 butternut squash peeled and cubed

2 carrots, diced

2 celery sticks, diced

1 onion, chopped

1 chilli, finely diced

1 tablespoon turmeric

1 tablespoon ground coriander

2 teaspoon fresh ginger, finely chopped

1 tablespoon, smoked paprika

2 cloves garlic, finely chopped

1 litre chicken stock

2 bay leaves

Salt and pepper


  1. Heat a saucepan and spray with cooking spray.
  2. Sauté the butternut squash, carrots, celery, onion for 5-7 minutes until softened. Cover the saucepan with a lid and sweat for another couple of minutes.
  3. Remove the lid, add the garlic, ginger and chilli and fry for 2 minutes. Add the spices and stir, cooking for another minute. Add the bay leaves and chicken stock.
  4. Bring to the boil and reduce to a simmer.
  5. Remove the bay leaves and blitz with a blender. Season with salt and pepper.

Chickpea Soup with Vegetables April 13, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 9:34 pm

I was getting a bit bored with vegetable soup so it was good to come across this recipe. It’s probably not soup weather now but it’s a good filler and nice for lunch. Go easy on the chilli if you are not partial to spicy food. You need to shred the cabbage, I just chopped it thinly but a food processor would be handy. Enjoy.


1 tbsp olive oil

1 onion finely chopped

1 garlic clove, finely chopped

1 red chilli, deseeded and finely chopped

1 bay leaf

500ml stock

1 small cabbage, shredded

1 tin chopped tomatoes

200g canned chickpeas, drained and rinsed

2 tbp chopped parsley or basil

25g low-fat cheese, grated


1. Heat the oil in a pan and gently cook the onion until soft, but not brown.

2. Add the garlic and chilli, and cook for a further minute.

3. Next, add the bay leaf and pour over the stock.

4. Add the cabbage, tomatoes and chickpeas, bring to the boil and simmer for ten minutes, or until the cabbage is tender.

5. Season with salt and pepper, stir in the parsley and serve with the cheese scattered over the top.


Beetroot and Feta Salad November 14, 2010

Filed under: Salads and Dressings,Vegetarian — delishuss @ 9:58 pm
Tags: ,

This recipe forms part of one of Jamie Oliver’s 30 minute meals menus.  Salads are not really winter food but I think you can get away with this recipe because beetroot is a root vegetable. I served this with Avoca’s nut loaf and rocket salad. Spiffingly good food.


1 x 250g pack of cooked
vac-packed beetroots
balsamic vinegar
½ a lemon
a bunch of fresh flat-leaf parsley
50g feta cheese


  • Grate the beetroot in the food processor. Remove the bowl from the processor, take out the grater attachment and pour in a couple of lugs of balsamic vinegar and a few lugs of extra virgin olive oil.
  • Squeeze in the juice of ½ a lemon.
  • Finely chop a bunch of parsley and add most of it. Stir to dress, then tip into a nice serving bowl. Scatter over the rest of the parsley.
  • Crumble over the feta. Drizzle with extra virgin olive oil and take to the table.