Elizabethchloe.com

Roast Butternut Squash Salad with Quinoa and Apple

WEBThrow your cubes of butternut squash into a roasting dish with some oil, salt, pepper and dried sage. 2. Add in the chickpeas. After 20 minutes in the oven, give the …

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Mediterranean Chicken with Orzo Recipe Elizabeth Chloé

WEBHow to reheat Mediterranean Chicken with Orzo. Transfer the chicken and orzo into a saucepan with a splash of water. Heat the food on a medium heat for 7-10 …

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Halloumi Couscous with Chickpeas and Roasted Carrots

WEBInstructions. Preheat your oven to 180ºC. In a roasting dish mix the carrots with the cumin seeds, olive oil, salt and pepper. Spread out evenly and roast for 20 …

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Sausage and Bean Casserole with Chorizo and Squash

WEBAdd the sausages and cook, turning regularly, for 5-7 minutes until browned on all sides. Remove to a plate and once cooled, slice them into 4-5 pieces. Add the …

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Moroccan Vegetable Tagine Recipe Elizabeth Chloé

WEBInstructions. Heat the oil in a tagine pot (use a heat diffuser under the tagine) or a heavy-bottomed casserole pot . Saute the onion for 5 minutes until softened, then …

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The Best Greek Orzo Salad Recipe Elizabeth Chloé

WEBCook the orzo in salted water as per packet instructions. Add the olive oil, red wine vinegar, oregano, salt and pepper to a bowl and whisk together. Add the tomatoes, …

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Easy Bell Pepper and Brown Rice Salad with Feta

WEBCrumble the feta. Cook your rice as per packet instructions. Drain and leave to cool slightly. Prepare the dressing by combining the olive oil, red wine vinegar, dried …

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Sweet Omelette with Lemon & Honey Elizabeth Chloé

WEBSweet omelettes are the perfect breakfast or brunch recipe for when you fancy something sweet but filling! This sweet breakfast omelette is flavoured with lemon …

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Nut-Free Quinoa Granola Elizabeth Chloé

WEBInstructions. Preheat your oven to 150ºC. In a large saucepan melt the coconut oil over a medium-low heat. Then add the maple syrup, cinnamon, vanilla and …

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Pea and Asparagus Risotto with Bacon Elizabeth Chloé

WEBOnce the rice is almost done, add the asparagus and peas to the risotto along with another ladleful of stock. Cook for 5 minutes until the vegetables are tender. …

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Vietnamese Basil and Coriander Pesto Noodles Elizabeth Chloé

WEBTo make the pesto: Toast the peanuts in a dry frying pan over a medium heat for 2-3 minutes, watching closely to make sure they don’t burn. Add them to a food …

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Spiced Carrot and Lentil Soup Elizabeth Chloé

WEBAdd in the garlic and sauté for a further 1 minute. Add in the spices and cook for 1 minute until fragrant. Add in the carrot, lentils and vegetable stock to the pot. …

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Spanish Chorizo and Butterbean Stew Elizabeth Chloé

WEBChorizo and Butterbean Stew Nutrition. As chorizo is made from pork meat is it high in protein, the macronutrient essential for tissue growth and repair in the …

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Bulgur Wheat Salad with Spinach, Pine Nuts & Raisins

WEBBulgur wheat is a cereal grain that provides us with carbohydrates, fibre and protein. Bulgur is particularly high in fibre, which we need for good digestive health.The …

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Paneer Curry with Red Lentils and Green Beans Elizabeth Chloé

WEBBring the food up to a boil and then down to a simmer. Simmer for 7-10 minutes, stirring regularly, until the curry is piping hot all the way through. Alternatively, …

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Vietnamese Beef and Broccoli Stir-Fry Elizabeth Chloé

WEBSet aside in a bowl. Add another 1/2 tablespoon of oil to the wok. Stir fry the broccoli for 2-3 minutes until it is just tender. Remove the broccoli to the bowl with the …

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