Peanut Butter Banana Milkshake

Peanut Butter Banana Milkshake full

Last night a rare occurrence happened.  I had both peanut butter and bananas at home at the same time! Due to this I decided that I wanted to make a peanut butter banana milkshake- the logical conclusion.

After some research online I decided on a recipe from the kitchn to which I made a few small tweaks. I froze the bananas overnight, and then this morning I was prepared to make a treat for breakfast! It actually had the side effect of making me more willing to get out of bed.

It was super tasty! I liked the extra hit of caffeine that adding some espresso powder added, and due to the frozen bananas it was very thick and creamy. I would advice using a large straw or sipping this milkshake, as too small a straw will be quite difficult to drink through!

To make one large shake or two small shakes you will need;

  • 2 bananas, peeled and broken into bite sized chunks and frozen for at least 4 hours- or overnight ready for breakfast!
  • 2tbsp. Creamy Peanut Butter
  • 1 cup (About 240ml) semi skimmed milk
  • A drop of vanilla extract
  • 2-3 squares dark chocolate chopped
  • 1 tsp espresso powder

The recipe is super simple! Simply blend the frozen bananas, peanut butter, milk, vanilla and espresso in a blender until smooth. Add the chopped chocolate at the end and blend briefly until they are finely chopped and mixed into the milkshake.

I used the breville blend active, which worked but due to the thickness of the bananas when blended I had to keep shaking the container to make sure everything mixed evenly and blended so it took a little longer. If you have the choice of a regular stand blender I therefore recommend it!

Peanut Butter Banana Milkshake

Finally enjoy!

Do you have any interesting breakfast recipes?

Mustard Milanese Chicken

Chicken Milanese

I got this recipe from one of my all-time favourite cookbooks- The Smitten Kitchen Cookbook. As I’ve said before I love Deb’s recipes, so when my boyfriend and I wanted to attempt to recreate a meal we had in London this book was the first place I turned!

We had picked up some particularly nice chicken breasts from M&S, and wanted a recipe that would do them justice- and be a bit different from our usual chicken go to of Japanese curry! Whilst in London last year we had Chicken Milanese at the hotel we were staying at, and my boyfriend has been raving about it since. As he particularly likes mustard I suggested the Smitten Kitchen version. I also trusted the recipe enough to brave one of my kitchen fears; frying in hot oil.

As said in Deb’s recipe we topped the chicken with a rocket salad, although it was missing the fennel present in the original as there wasn’t any at the local store. Due to this I halved the dressing recipe, which was more than enough to richly coat the leaves and drizzle on the chicken. We also served it with oven fries.

Although there were a couple of elements that could have been better, I think this is on my part due to timing and practice. This is definitely a recipe that I want to practice and perfect. It is super crispy, flavourful and delicious, don’t skip the rocket because it pairs so well with the chicken!


  • 2 Chicken Breasts (Boneless, Skinless)
  • Salt
  • Pepper
  • 65g Plain Flour
  • 1 egg white
  • 2 tbsp. Smooth Dijon Mustard
  • 2 Garlic Cloves, Finely chopped.
  • 1tsp. dried oregano
  • ½ tsp. freshly grated lemon zest
  • 80g Panko Breadcrumbs
  • Mix of olive oil and veg oil for frying (I used olive oil and rapeseed oil)

For the salad and dressing

  • Small bag of rocket leaves
  • 1 ½ tbsp. freshly squeezed lemon
  • 1 tbsp. whole grain mustard
  • ½ tbsp. Smooth Dijon mustard
  • 40ml Olive oil

On a cutting board with a sharp knife carefully butterfly the chicken breasts, and slice them all the way through so that you end up with four thin pieces- this was the first time I have tried this so mine ended up quite uneven, so go slowly and try to cut evenly through the middle.

Place the chicken between two pieces of clingfilm, and pound out the chicken to 0.5cm in thickness using a meat pounder. Once again mine ended up a little thicker in places, which I didn’t realise until after frying them! So try ensure you have an even thickness throughout. Then season the chicken on both sides with pepper and salt.

Get three big plates (Mine were brilliant due to having a large lip round the edges) place them on your counter. On the left place your flour, on the right spread out the panko. Then in a small bowl whisk together the 2tbsp. Dijon, garlic, oregano, lemon zest and the egg white. Pour half of this mixture into the centre of the middle plate.

Dredge each piece of chicken lightly in the flour, then heavily in the mustard mixture and then generously in the panko. I tried to use only one hand to do the mustard mixture, leaving me with a relatively clean hand with which to help cover the chicken in panko. After doing the first two pieces of chicken refill the mustard mixture. Then do the final two pieces. Place the breaded chicken on a large tray, and cover with clingfilm. Chill in the fridge for one hour or up to one day. I chilled mine several hours before when I planned to cook dinner so I could tidy up the mess I had already made and make dinner quicker once we were hungry.

You were supposed to preheat the oven to 80°c /Fan 60°c however due to the fact that we were also going to be cooking fries, we just slipped the cooked chicken in the oven with the fries for a few mins whilst we cooked the other portions. So if only cooking the chicken preheat the oven!

Pour 1cm of your oil into a deep frying pan. Heat over a medium high heat. Test the heat by flicking some water into the oil, if it hisses it is ready. I could fit two pieces of chicken in at a time.

Cook the chicken until golden brown on both sides. It should take around 3-4 mins for the first side and 2-3 mins for the second. Remove the chicken from the heat and place on paper towels. Salt and pepper both sides. Once it has drained the excess oil, place on a tray in the warm oven. Repeat with the remaining chicken.

Whilst cooking the chicken prepare the salad. In a small bowl whisk together the lemon juice and mustard, then add the olive oil in a thin stream whilst whisking. Pour ¾ of this mixture into a larger bowl and add the rocket. Toss when you are ready to serve.

To serve place the chicken onto the plate, drizzle some of the retained dressing on the chicken and pile the rocket on top.

Finally enjoy!

Mustard Milanese

Mini Korean Beauty Haul

Korea Haul Together

For quite some time I’ve had an interest in looking at Korean beauty products online, particularly at reviews and hauls. It is always interesting to look at what kind of beauty products are available in other places- and Korean skincare seems to be highly thought of online.

I got my items from ebay from iamlove-shop.

The items took a while to arrive- not surprisingly as they were from Korea. They took a few weeks but they arrived within the estimated time frame, were dispatched very quickly from the store and the shipping was free. The prices for the products seemed reasonable, and there was a selection of free samples included (on the top left hand side in the picture).

What I also really liked about ordering from this store is that the items were very neatly packaged. They were wrapped in bubble wrap inside a cardboard box so all the items arrived in perfect condition. If you wanted to make a Korean beauty order, based on this order I would recommend them.

The items that I purchased were as follows;

Baby Silky Foot by Holika Holika– This looked really interesting based on the reviews online. It is a single use foot treatment which is supposed to make your dead skin on your feet peel off after 4-7 days, in giant strips according to some reviews. It sounded great and my boyfriend wanted to try it. I will update with how it worked.

Masks Together

Holika Holika Before Date Mask– I really wanted to try a sheet mask as they seem to be all the range and much easier to apply, as you just place them on, leave them, remove them then pat in the excess moisture. I chose this one because I liked the concept of before and after masks, they had ones for Before Bedtime, After Drinking… And I was lured by the packaging. The art on this before date one was so cute! Make the boys go Oh apparently! I got three, and a friend and I tried them out. A full review will follow, but as a little spoiler- they feel fairly slimy!

Eye Makeup sticks

Etude House Bling Bling Eye Stick #10 (Little Bear Star)- This is a really warm coppery colour which I thought would be perfect for autumn, looking forward to properly trying this out!

Missha Eye Fit Stick in French Roasting– I liked this brown colour (and the name) and don’t have any stick shadows, so will be interested to try this out fully.

It was a tiny haul but very exciting to look through, and I love that I have a selection of samples to try out. I definitely want to try some more sheet masks… There are so many interesting varieties!

Have you tried any interesting Korean products?


Chocolate Chip Peanut Butter Cookies Recipe

cookie batch

I am a massive fan of chocolate chip cookies, although I only really love ones that are soft and chewy- I don’t like crunchy ones. Usually I make just plain choc chip cookies, however I was really craving something with peanut butter. I love peanut butter with chocolate- one of my favourite ever cakes was a chocolate sponge with peanut butter icing and chocolate ganache (recipe from Smitten Kitchen!)

Luckily the internet was there for me, to help me find the answer to my cravings, and my need to have something delicious for a friend who was visiting that evening! I found the recipe at Hello Teddy (who got it from Completelydelicious) and decided based on both of their sets of pictures that it was a must make.

And it was, these cookies will fill any pb craving, they are soft and delicious and the chocolate chips pair perfectly with the peanut butter.



  • 113g Butter
  • 200g Peanut Butter (I used Sun-Pats Smooth)
  • 230g Soft Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 225g Plain Flour
  • ¾ tsp Baking Powder
  • ¾ tsp Salt
  • 200g Chocolate Chips (I used half milk, half dark)


  1. Preheat oven to 180°C or 170°C for fan oven. Line two baking sheets with baking parchment.
  2. Using a stand mixer with a paddle attachment beat together the butter, peanut butter and the sugar at a medium high speed until it is light and creamy. This will take 3-5 mins. Scrape down the bowl using a spatula if necessary. Mix in the vanilla and the egg.
  3. In a different bowl, stir together the flour, baking powder and salt. Add to the stand mixer slowly whilst on a medium low speed (I did it tablespoon by tablespoon whilst the mixer was on.) Add the chocolate chips and mix until combined. I had to pull it together by hand to get the quantity of chocolate chips to stick into the dough.
  4. Using a ¼ cup, make rounds and place onto the baking sheet, leaving space between the cookies. I was able to make 15. I then lightly pressed down on the top of each cookie with a fork.
  5. Bake until the cookies begin to brown- about 12 mins.
  6. Let the cookies cool on the sheet for 5 mins, then place on a wire rack to cool fully. Store in an airtight container for up to 1 week (If they last that long!)

Finally enjoy!

Cookie Bite Out