LCChaosandhome

Hi we are Carolyn and Lance and live in leafy Cheshire uk with our lovely cats

[lcchaosandhome]

The Secret to a High-Fibre Morning: Why You Need These Breakfast Burritos

The Secret to a High-Fibre Morning: Why You Need These Breakfast Burritos

[lcchaosandhome]

Creamy Tuscan Marry Me Beans ✨🫘

"If you want someone to put a ring on it, make them these buttery, creamy Tuscan beans!"

Ingredients (UK & US Terms)

2 tbsp olive oil (or oil from the sun-dried tomato jar)

1 tbsp butter

½ cup red onion (finely diced)

4 cloves garlic (minced)

1 tbsp tomato purée (UK) / tomato paste (US)

½ cup sun-dried tomatoes (oil-packed, roughly chopped)

1 tsp dried oregano

1 tsp dried basil

½ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

1 cup chicken stock (UK) / chicken broth (US)

30 oz canned butter beans (approx. 2 x 400g tins in the UK or two 15-ounce cans in the US), drained and rinsed

3 cups spinach (or more)

½ cup double cream (UK) / heavy cream (US)

½ cup Parmesan cheese (freshly grated, plus extra for serving)

Method

1. Sauté the aromatics: Heat the oil and butter in a large skillet or frying pan over medium heat. Add the diced red onion and cook for 3 to 4 minutes until softened.

2. Add garlic & purée: Stir in the minced garlic and cook for 30 seconds until fragrant. Mix in the tomato purée/paste and cook for 1 minute, stirring constantly until it darkens slightly.

3. Season: Add the sun-dried tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Cook for another minute.

4. Simmer: Pour in the chicken stock/broth and butter beans. Bring the mixture to a simmer.

5. Thicken: Gently mash about half a cup of the beans against the side of the pan with the back of a spoon to help thicken the sauce, then stir them back in.

6. Add greens: Toss in the spinach and cook for 2 to 3 minutes until just wilted, then reduce the heat to low and let it simmer for 5-7 minutes.

7. Make it creamy: Remove the pan from the heat. Immediately stir in the double/heavy cream and grated Parmesan cheese until fully melted and smooth.

8. Serve: Taste, adjust the seasoning if needed, and serve straight away garnished with extra cheese and fresh basil.

#MarryMeBeans #TuscanBeans #ButterBeans #ComfortFood #EasyDinner

[lcchaosandhome]

✨ EASY NUTELLA CHOCOLATE MOUSSE ✨

This is rich, fluffy, chocolatey and honestly tastes like a restaurant dessert… but it’s so easy to make! 🤎

YOU’LL NEED:

• 300ml double cream

• 200g Nutella

• 100g milk or dark chocolate, chopped

• ½ tsp vanilla extract (optional)

• Small pinch of salt (optional)

TO SERVE:

• Raspberries

• Chopped toasted hazelnuts

• Whipped cream or chocolate shavings

METHOD:

1. Put the chopped chocolate and Nutella in a heatproof bowl.

2. Heat 150ml of the double cream until steaming—don’t let it boil.

3. Pour over the Nutella and chocolate. Leave for 2 minutes, then whisk until glossy and smooth.

4. Stir in the remaining 150ml cold double cream, plus vanilla and a pinch of salt if using.

5. Cover and chill for at least 2 hours, until completely cold.

6. Whisk until soft peaks form—don’t overwhip!

7. Spoon or pipe into dessert glasses and top with raspberries and chopped hazelnuts.

Save this for your next easy no-bake dessert 😍

#nutella #nutellamousse #chocolatemousse #easydessert #nobakedessert #dessertrecipe #chocolatedessert #easyrecipes #recipeideas #homebaking #tiktokfood #foodtok #ukfoodie

[lcchaosandhome]

STANLEY TUCCI’S TIRAMISÙ ☕🍫

If you love creamy coffee desserts, you need to try this gorgeous Stanley Tucci-inspired tiramisù. It’s rich, light, chocolatey and even better made the day before — perfect for dinner parties or a weekend treat!

Ingredients:

300ml strong espresso or coffee, cooled

3 tbsp coffee liqueur, Marsala or dark rum (optional)

4 egg yolks

100g caster sugar

500g full-fat mascarpone

300ml double cream

1 tsp vanilla extract

24 sponge fingers

Cocoa powder, to finish

Grated dark chocolate, optional

Method:

1. Make your coffee and leave it to cool. Stir in the liqueur if using.

2. Whisk the egg yolks and sugar for 3–4 minutes, until pale, thick and creamy.

3. Beat in the mascarpone until smooth.

4. Whip the double cream with the vanilla until softly thickened, then gently fold into the mascarpone mixture.

5. Quickly dip each sponge finger into the coffee — don’t let them soak or they’ll become soggy.

6. Arrange a layer of dipped sponge fingers in your serving dish.

7. Spoon over half the mascarpone cream.

8. Repeat with another layer of sponge fingers, then finish with the remaining cream.

9. Cover and chill for at least 4 hours, but overnight is even better.

10. Just before serving, dust generously with cocoa and add a little grated dark chocolate if you fancy.

This recipe is inspired by Livia’s Tiramisù, shared in connection with *The Tucci Cookbook*, written by Stanley Tucci and Gianni Scappin. Livia is Gianni Scappin’s sister. [1]

Save this one for your next dinner party! Would you add the splash of liqueur, or keep it alcohol-free? 🤎

#StanleyTucci #Tiramisu #ItalianDessert #DessertTok #FoodTok

[lcchaosandhome]

No-Bake Raspberry & Lemon Oat Bars (Healthy Breakfast Hack!)

No-Bake Raspberry & Lemon Oat Bars (Healthy Breakfast Hack!)

[lcchaosandhome]

Stop scrolling — Snoop Dogg’s peanut butter chocolate-chip cookies are dangerously good 🍪🔥

Recipe:

210g plain flour

1 tsp bicarbonate of soda

½ tsp salt

220g softened butter

130g smooth peanut butter

100g light brown sugar

100g caster sugar

1 egg

1 tsp vanilla

360g chocolate chips

Cream butter, peanut butter and sugars. Mix in egg and vanilla. Stir in flour, bicarb and salt, then fold through the chocolate chips. Scoop onto a lined tray and bake at 190°C / 170°C fan for 8–10 mins. Cool slightly for that soft, chewy middle! 🍫m:

#SnoopDogg #SnoopDoggRecipe #CelebrityRecipe #CookieRecipe #PeanutButterCookies #ChocolateChipCookies

[lcchaosandhome]

HOT HONEY HALLOUMI & CHICKEN LOADED FLATBREADS 🌶️🍯

Crispy golden halloumi, juicy chicken, cool tzatziki and sticky hot honey all piled into a warm flatbread. Honestly, this is the kind of dinner you’ll make once and then crave every week!

SERVES 2

READY IN: 20 minutes

INGREDIENTS

For the hot honey:

• 2 tbsp runny honey

• ½–1 tsp chilli flakes, depending on how spicy you like it

• ½ tsp white wine vinegar or lemon juice

For the flatbreads:

• 2 large flatbreads, naan breads or pittas

• 225g halloumi, sliced

• 200g cooked chicken breast, shredded or sliced

• 1 tsp olive oil

• 4 tbsp tzatziki

• 1 small gem lettuce or 2 handfuls shredded lettuce

• ¼ cucumber, thinly sliced or ribboned

• ½ small red onion, finely sliced

• 1 small handful fresh mint or coriander, optional

• Extra chilli flakes, optional

METHOD

1. Make the hot honey by mixing the honey, chilli flakes and vinegar or lemon juice in a small bowl. Set aside.

2. Warm the flatbreads in a dry frying pan for around 30 seconds on each side, or pop them into a warm oven. Cover to keep warm.

3. Heat the olive oil in a frying pan over a medium-high heat. Add the sliced halloumi and fry for 2–3 minutes on each side, until crisp and golden.

4. Turn the heat down low. Pour over around half of the hot honey and carefully turn the halloumi in the pan until it is glossy and sticky. Do not let the honey burn.

5. Warm the cooked chicken in the same pan for a minute or two, or in the microwave, until piping hot.

6. Spread 2 tablespoons of tzatziki over each warm flatbread.

7. Top with shredded lettuce, cucumber, red onion and warm chicken.

8. Add the hot honey halloumi, drizzle over the remaining hot honey and scatter with fresh mint or coriander and extra chilli flakes, if you like.

9. Fold, slice or eat straight away while the halloumi is still hot and crispy!

TOP TIP:

Have all your salad and toppings ready before frying the halloumi. It is at its absolute best served straight from the pan, while it is golden on the outside and soft in the middle.

#hothoneyhalloumi #halloumirecipe #flatbreadrecipe #easyrecipe #quickdinner #midweekmeals #chickenrecipe #tiktokfood #foodtok #dinnerideas #easymeals #ukfoodie

[lcchaosandhome]

GOOEY BISCOFF BLONDIES 🤎✨

Crispy biscuit top, melted white chocolate and a warm Biscoff swirl… you need these!

SAVE this for your next bake 👇

INGREDIENTS

• 180g unsalted butter | ¾ cup + 1 tbsp

• 200g light brown sugar | 1 cup packed

• 2 large eggs

• 1 tsp vanilla extract

• 220g plain flour | 1¾ cups + 1 tbsp

• ½ tsp baking powder

• Pinch of salt

• 180g white chocolate, chopped/chips | 1 cup

• 150g Biscoff spread | ½ cup + 2 tbsp

• 8–10 Biscoff biscuits, crushed

• Optional: 50g milk chocolate chips | ⅓ cup

METHOD

1. Heat oven to 170°C fan / 190°C conventional / 375°F. Line a 20cm / 8-inch square tin.

2. Melt butter and whisk in brown sugar. Leave for 5 minutes.

3. Whisk in eggs and vanilla until smooth and glossy.

4. Fold in flour, baking powder and salt—do not overmix.

5. Stir through white chocolate and optional milk chocolate chips.

6. Spread into the tin. Warm the Biscoff spread for a few seconds, drizzle over the top and swirl with a knife.

7. Add crushed Biscoff biscuits.

8. Bake for 22–27 minutes. The middle should still be a little soft.

9. Cool completely, chill for neat slices, then enjoy!

#biscoffblondies #biscoffrecipe #blondies #traybake #easybaking #homebaking #bakingtok #tiktokrecipe #desserttok #whitechocolate #sweettooth #ukbakers #recipeideas

[lcchaosandhome]

Reese’s & Nutella Love‑Child Milkshake (The Most Dangerous Shake I’ve Ever Made)

Reese’s & Nutella Love‑Child Milkshake (The Most Dangerous Shake I’ve Ever Made)

[lcchaosandhome]

Creamy Iced Mango Coconut Matcha Latte

Ready for a tropical twist on your daily green tea? This vibrant mango and coconut matcha is an absolute game-changer! 🥭🥥🍵

Recipe & Ingredients

Mango Layer:

1/2 cup fresh mango chunks (or frozen and thawed)

1 tbsp maple syrup or honey

1 tbsp water

Matcha & Milk:

1.5 tsp matcha powder

2 tbsp warm water

Ice cubes

200ml (about 3/4 cup) coconut milk (or coconut beverage for a lighter texture)

Instructions

1. Make the Mango Purée: Blend or mash the mango chunks, maple syrup (or honey), and water until smooth and jammy. Spoon this sweet purée into the bottom of a tall glass.

2. Add Ice: Fill the glass with ice cubes right over the mango layer.

3. Pour the Coconut Milk: Gently pour your coconut milk over the ice to form the middle layer.

4. Whisk the Matcha: Whisk the matcha powder and warm water vigorously in a small bowl until completely smooth and frothy.

5. Layer and Serve: Pour the frothy matcha slowly over the coconut milk for a gorgeous triple-layered look. Stir well before drinking and enjoy!

#MangoMatcha #CoconutMatcha #IcedMatcha #SummerDrinks #FoodTokUK

[lcchaosandhome]

Stuffed Oreo Sprinkle Cookies: The TikTok-Famous Bake You Need To Try

Stuffed Oreo Sprinkle Cookies: The TikTok-Famous Bake You Need To Try

[lcchaosandhome]

Sweet & Savory Peach, Prosciutto & Burrata Salad

Ready for the best refreshing summer meal? This peach, prosciutto, and burrata salad is a total game-changer! 🍑✨

Recipe & Ingredients

Produce:

3 ripe peaches (or nectarines / 3 to 4 medium), pitted and sliced

2 large handfuls of fresh rocket (arugula) or salad greens

A few fresh basil leaves

Protein & Cheese:

100g (about 3.5 oz) prosciutto, sliced or torn

1 ball of fresh burrata cheese (approx. 125g to 200g)

Dressing & Extras:

2 tbsp extra virgin olive oil

1 tbsp balsamic glaze

Flaky sea salt and freshly cracked black pepper to taste

Instructions

1. Layer the Base: Arrange a bed of fresh rocket on a serving platter or large plate.

2. Add Fruit: Scatter the juicy peach slices evenly over the greens.

3. Add Protein: Drape the slices of prosciutto loosely in between the peaches.

4. Top with Cheese: Tear the burrata ball gently and place the creamy pieces right in the center of the salad.

5. Dress and Serve: Scatter fresh basil leaves over the top, drizzle with extra virgin olive oil and balsamic glaze, and finish with flaky sea salt and cracked black pepper. Serve immediately while cool!

#SummerSalad #BurrataSalad #PeachSalad #EasyRecipe #FoodTokUK

[lcchaosandhome]

Ready to upgrade your breakfast? This fresh, crunchy, and creamy sourdough toast is an absolute game-changer! 🥑✨

Recipe & Ingredients

Bread: 2 thick slices of good-quality sourdough

Produce:

1 ripe Hass avocado

2 tbsp fresh pomegranate seeds

1 small clove of garlic (peeled and halved)

Fresh lemon juice to taste

Seasoning & Toppings:

Flaky sea salt and freshly cracked black pepper

1 tbsp extra virgin olive oil

Optional: A pinch of red pepper flakes or a drizzle of hot honey

Instructions

1. Toast the Bread: Toast your sourdough slices until golden brown and crispy on the outside while remaining slightly chewy inside.

2. Rub with Garlic: While the toast is still hot, gently rub one side of each slice with the cut side of the garlic clove.

3. Prep the Avocado: Scoop the avocado flesh into a small bowl. Add a squeeze of fresh lemon juice, a pinch of flaky sea salt, and black pepper. Mash gently with a fork until mostly smooth but still slightly chunky.

4. Assemble: Generously spread the mashed avocado over the garlic-rubbed sourdough slices.

5. Add the Finishing Touches: Scatter the fresh pomegranate seeds evenly over the top. Drizzle with extra virgin olive oil, and finish with an extra pinch of flaky sea salt, black pepper, and red pepper flakes if desired.

[lcchaosandhome]

Stop scrolling because this 15-minute garlic parmesan mushroom pasta is an absolute game-changer! Super creamy, loaded with earthy mushrooms, and ridiculously easy to make in one pan. Save this for your next dinner night! 🤤👇

Ingredients

350g linguine or fettuccine pasta

30g unsalted butter

1 tbsp olive oil

250g chestnut or button mushrooms, sliced

3 cloves garlic, minced

240ml double cream

120ml chicken or vegetable stock

50g mature cheddar or freshly grated Parmesan cheese

1 tsp mixed herbs (or Italian seasoning)

Salt and freshly cracked black pepper to taste

Fresh flat-leaf parsley, chopped for garnish

Method

1. Boil the Pasta: Bring a large saucepan of salted water to the boil and cook the pasta until al dente. Reserve 120ml of the pasta water before draining.

2. Sauté the Mushrooms: Heat the olive oil and half the butter in a large frying pan or skillet over a medium-high heat. Add the sliced mushrooms and cook undisturbed for 4 to 5 minutes until nicely browned.

3. Add Aromatics: Turn the heat down to medium. Add the remaining butter, minced garlic, mixed herbs, salt, and black pepper to the mushrooms. Fry for about 1 minute until fragrant.

4. Build the Sauce: Pour in the chicken stock and double cream, scraping up any tasty browned bits stuck to the bottom of the pan. Let it gently simmer for 3 to 4 minutes until it begins to thicken.

5. Melt the Cheese: Stir in the grated cheese until it melts completely into a smooth, velvety sauce.

6. Combine: Toss your drained pasta straight into the frying pan, mixing well so the sauce coats every single strand. (Splash in a little of your reserved pasta water if you need to loosen the sauce).

7. Serve: Garnish with extra cheese and chopped parsley. Tuck in!

#pastarecipe #easyrecipe #creamypasta #dinnerideas #comfortfood #mushroompasta

[lcchaosandhome]

Mediterranean Egg White Protein Bowl (Light, High Protein & Ready in 10 Minutes)

Mediterranean Egg White Protein Bowl (Light, High Protein & Ready in 10 Minutes)

[lcchaosandhome]

Viral TikTok Biscoff Lava Core Overnight Oats (UK Recipe)

Viral TikTok Biscoff Lava Core Overnight Oats (UK Recipe)

[lcchaosandhome]

Spicy Mango Fire Smoothie – Sweet Heat in a Glass

Spicy Mango Fire Smoothie – Sweet Heat in a Glass