Loz Chilcott

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Loz Chilcott
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Recipe 30 Second Chocolate Mousse by SarahHamshere, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Desserts & sweets.

Recipe 30 Second Chocolate Mousse by SarahHamshere, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Desserts & sweets.

Sweetcorn and zucchini fritters - replaced zucchini with 1 grated broccoli stalk & 1 cube spinach, 3 short bacon rashers & 1/2 cup grated cheese - perfect and looks like the picture :)

Sweetcorn and zucchini fritters - replaced zucchini with 1 grated broccoli stalk & 1 cube spinach, 3 short bacon rashers & cup grated cheese - perfect and looks like the picture :)

A thick, rich Bolognese with great depth of flavour. Made in just 30 minutes, this is a Spaghetti Bolognese you'll make over and over again...

A thick, rich Bolognese with great depth of flavour. Made in just 30 minutes, this is a Spaghetti Bolognese you'll make over and over again...

Banana "Ice Cream" 4 Ways #healthy #icecream #dessert #banana

Banana "Ice Cream" 4 Ways #healthy #icecream #dessert #banana

This Baked Parmesan Crusted Salmon is a stunning centrepiece salmon for Christmas dinner yet fast enough for midweek! Served with a Lemon Cream Sauce.

Baked Parmesan Crusted Salmon with Lemon Cream Sauce - easy and fast to make, can be prepared ahead, a stunning centrepiece for Christmas dinner and yet easy enough for midweek. That Lemon Cream sauce (Baking Salmon Crusted)

Veggie Burger for meat lovers! Packed with so much flavour, you'll want to eat them straight out of the skillet. Low on beans, high on veggies, these vegetarian burgers have a substantial "meaty" texture that's moist but never soggy.

Veggie Burger for meat lovers! Packed with so much flavour, you'll want to eat them straight out of the skillet. Low on beans, high on veggies, these vegetarian burgers have a substantial "meaty" texture that's moist but never soggy.

Layers and layers of delicious goodness!

Layers and layers of delicious goodness!

The crispiest, most flavorful roast potatoes you'll ever make. Large chunks of potato maximize the contrast between exterior and interior. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Infusing the oil with garlic and herbs gives the potato crust extra flavor.

The crispiest, most flavorful roast potatoes you'll ever make. Large chunks of potato maximize the contrast between exterior and interior. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Infusing the oil with garlic and herbs gives the potato crust extra flavor.