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Tomato & Basil Soup- Weight Watchers Special October 16, 2010

This is supposed to be ½ point per serving but if you used the one cal spray and had no fromage frais its points free.


2 jars of passata (expensive but worth it for handiness)

2 leeks

1 large onion

Handful of basil (I used the paste and it was fine)

Garlic (I used the paste but probably 2 cloves would do)

Olive Oil/1 Cal spray

2 vegetable stock cubes

2 litres of boiling water approximately

2 teaspoons of sweetener


  1. Chop up leeks and onions.
  2. Fry off in the Olive oil for about 3 minutes
  3. Meanwhile dissolve your stock cubes in the boiling water
  4. Add in the garlic and basil and fry for another minute
  5. Add approximately 3 tablespoons of the stock to the pan and cover for another 2 minutes.
  6. Add in the rest of the stock, the passata, bring to the boil and simmer for 5 minutes. Add in the sweetener and take off the heat. Blend with a food processor to your desired texture.


To serve: top with some fromage frais and a sprinkle of basil.

As Gordon Ramsey would say: “DONE”


Basil Pesto July 9, 2010

Filed under: Sauces — delishuss @ 7:08 pm
Tags: , ,

I got this recipe down at Dunbrody House Cookery School.  This is a real staple sauce, use it with chicken, mixed with mayonnaise to make a salad dressing, as a spread on sandwiches and also on boiled potatoes. Yummy!

I found that I needed to alter the quantities slightly, so taste as you go along. 


30g fresh basil leaves (1 large handful)

15g grated parmesan (2 dessertspoons)

Juice of ½ lemon

1 dessertspoon of pine nuts (toasted or untoasted)

100-150ml olive oil (amount depends on your desired consistency)

2 cloves of garlic crushed



  1. Add all the ingredients into a food processor or puree with a hand blender until they are smooth.
  2. The basil pesto will last in your fridge for up to 3 weeks. Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.
  3. If you are unsure what you intend to use the pesto for I would suggest making it a little thicker and adding extra oil as is required.

 You can make an alternative version of this pesto using sundried tomatoes, parsley, rocket or coriander.