Chicken Anise

Chicken cooked with Chinese five spice

For my first Secret Recipe Club assignment of the new year I was given Dena from Oh! You Cook! Dena is a librarian and food blogger who has even published a recipe book so as you can imagine there were literally hundreds of fantastic recipes on her blog.   As it was January when I made this, I was trying to avoid too many sweet things and so focused on the savoury recipes.   I love spicy food and luckily there was lots of choice.   I could even say too much!  Would it be pulled brisket sliders, Korean-style chicken wings or even one of the soups?

In the end I chose this Chicken Anise as I hadn’t made anything with five spice powder for a while and as soon as I read the recipe I was tempted.   It sounded like a tasty midweek meal, even a little too simple.  I thought I would make something else too so I’d have a choice of what to post.

That’s right, I didn’t know this was going to be so delicious although Dena did describe it as, ‘one of those recipes that seem ho-hum, nothing special … until you try a forkful‘ so I really should have known!  I promise you, this so tasty you will be licking the plate clean afterwards.

Ingredients- Serves 2

Chicken thighs, drumsticks or breasts (enough for 2 people)

100ml water

2 tbsp soy sauce

1 1/2 tbsp sugar

1 tsp Chinese five spice

1 onion, chopped

100g mushrooms, sliced

How to Make Chicken Anise

1. Heat a little oil in a pan and brown the chicken on all sides.

2. Mix together the water, soy sauce, sugar and five spice powder. Pour over the chicken. Bring to the boil and then lower the heat to a simmer for 30 minutes.

3. In another pan heat a little more oil and cook the onions gently until they soften and then add the mushrooms.  Cook for 5 minutes and then add to the pan with the chicken.

4. Cook the chicken for another 5 minutes and then serve with rice and some more vegetables.

If you’d like to see what other Secret Recipe Club participants have made then click on the link below:


Slow Cooked Pork in Peanut Sauce

Slow cooked pork in a spicy peanut butter sauce


Slow cooker pork.   Yum!  If I had to choose any meat to eat roasted, pork would not be my first choice but if I’m using my slow cooker, I just love to eat pork, especially with a few of my favourite ingredients – ginger, garlic, chillies and peanut butter!

This is about the third meal I have made using peanut butter recently and I seriously think there is a danger of me becoming addicted to peanut sauces.   I just love the richness, the creaminess as well as the spiciness.    Because the meat is cooked in the slow cooker it just falls apart and all the lovely flavour soaks into it.    I want to make it again.   Now.

It might not be the healthiest meal.    After all, I used pork shoulder steaks which are more fatty than pork loin or chops but they have a lovely flavour and are perfect for slow cooking.  There are not many things worse than dry pork and that is not something you’ll be compIaining about with pork shoulder.   That I can promise you.

Ingredients – Serves 2-4

2-4 Pork shoulder steaks

3 cloves garlic, crushed

Small knob of ginger, finely chopped or grated

2 chilli peppers, finely sliced

2 tbsp peanut butter

2 tbsp soy sauce

1 tbsp honey

How to Make Slow Cooked Pork in Peanut Sauce

1. Mix all the ingredients together for the sauce and coat the pork with it.   If you have time put it back in the fridge to marinate for a while.

2. Put the pork and the sauce in the slow cooker and add a little water from the kettle to just cover the pork.

3. Cook for 7-8 hours in the slow cooker.

4. Remove the pork from the slow cooker and boil the sauce to reduce it before serving the pork with the sauce, rice and some stir fried vegetables.

I am linking this to the Slow Cooked Challenge, hosted by Farmersgirl Kitchen and to Recipe of the Week at A Mummy Too.

Slow cooked challengeRecipe of the 'Week

Vonshef Belgian Waffle Maker and Some Homemade Waffles

Vonshef Belgian Waffle MakerI love new kitchen appliances.  We moved house 2 years ago and I was delighted to have a bigger kitchen with more space to put all my kitchen gadgetry.   However, that space filled up rather quickly.   Even so, I have recently squeezed in my newest kitchen toy, this Vonshef Belgian Waffle Maker from Domu.    Some things are worth making extra space for.

I’d imagined a waffle maker might be awkward to use and fiddly to clean but it was actually much simpler than I’d expected,.   You heat it up, pour the batter into the middle of the tray, close the lid and then in about 5 minutes the waffles are ready.   You just wipe it clean afterwards, rather like a toasted sandwich maker.

The Waffle maker came with three recipes so you can make traditional waffles, Belgian waffles or buttermilk waffles.    The toppings and accompaniments are then up to you.   I made traditional waffles first as the recipe was the simplest and just like mixing up pancake batter.   However, I am keen to try the other recipes soon.

Now, when I think of waffles it brings back childhood memories of going to the beach and buying waffles piled high with ice cream, cream, and chocolate sauce. Not fruit.   Not yoghurt.  Not healthy waffles.   Not the waffles I am going to show you.  

Ok, don’t get me wrong, I love unhealthy waffles but I am at least making some effort to be healthier this year.   The only sugar in these waffles is a light dusting of icing sugar but they are still delicious enough to feel like a treat.

The fruit was blackberries I’d picked myself last summer, just stewed for a short time to break them down a bit and then some natural yoghurt dolloped on the side.  You can’t get a healthier waffle topping than that!  The waffles themselves were slightly crisp on the outside but soft inside.   The recipe was supposed to make just 4 waffles but I found I could fill the waffle maker twice and so it made 8.   The ones we didn’t eat  stored well in the fridge and were eaten up the next day.   Another time I might make more decadently accompanied ones as a dessert, store them in the fridge overnight and then have these healthy ones for breakfast.

No longer do waffles have to be just an occasional treat in my house.  And no longer do they have to be unhealthy either!

Healthy waffles with yoghurt and blackberriesIngredients for Traditional Waffles

300g plain flour

1 tsp baking powder

2 eggs

350ml warm milk

75ml vegetable oil

Pinch of salt

My accompaniments: natural yoghurt, blackberries

Other ideas for toppings – other stewed fruit, fresh fruit, mascarpone, ice cream, cream, honey, maple syrup, strawberry sauce, toffee sauce, chocolate sauce…

How to Make Traditional Waffles

1. Put the flour and baking powder in a bowl.   Beat in the eggs.

2. Pour in the milk gradually, beating to avoid getting lumps.   Stir in the oil and leave to stand for half an hour.

3. While the batter is resting, prepare any toppings you might need.   I just put the frozen blackberries in a saucepan and let them defrost and then break down a bit as they stewed.

4. Pour the batter into the waffle maker and cook for about 5 minutes until golden brown.

5. Sprinkle a little icing sugar over the waffles and top with whatever you like.

Disclosure:  I was sent a free Vonshef Belgian Waffle Maker from Domu but the opinions are my own.


Cucumber and Noodle Salad with Peanut Butter Dressing

cucumber, carrot and noodle salad with peanut butter dressing

It’s good to eat healthily.   It feels good and you know that it’s doing you good but sometimes it’s hard to stick to all those good intentions.  It’s easier to eat salads in summer when the weather is warm.   In winter I often feel like eating something a little heavier, something creamier, something to warm me up.   Well, this salad won’t exactly warm you up but it does have that creaminess that I for one often crave in winter.

Using peanut butter in a salad dressing is a great way to make a  salad really tasty and moreish, especially with the addition of lime juice and toasted sesame oil.  The chillies in the salad also liven it up while adding a nice bit of heat.  It may not look the prettiest side dish but it tasted delicious.

The peanut butter I used was from and is made with 100% peanuts with no added oil, sugar or salt, which so many other peanut butters have.  I loved the dressing and although I used it on a salad this time, it could also be used on a warm noodle dish to provide a sauce as well.

Ingredients – Serves 2

1 nest of rice noodles

1/2 cucumber, thinly sliced

1 carrot, grated or thinly sliced

3 spring onions, sliced

1 chilli pepper, thinly sliced

Dressing Ingredients

1 tbsp peanut butter

Juice of 1 lime

1 tbsp toasted sesame oil

2-3 tbsp water

How to Make Cucumber Noodle Salad with Peanut Butter Dressing

1. Put the noodles in a bowl and cover with boiling water.   Leave to stand for 5 minutes or cook according to the pack instructions.   Drain the noodles and rinse in cold water.

2. Mix up all the ingredients for the dressing and toss together with the noodles and chopped vegetables.

I am linking this to No Croutons Required, hosted this month by Lisa’s Kitchen and on alternate months by Tinned Tomatoes. I am also linking to Extra Veg, hosted by Utterly Scrummy Food for Families and Fuss Free Flavours.

Extra VegNo Croutons Required


Disclosure:  I was sent a free sample of peanut butter from You can find discounts and voucher codes for their products here.

Olaf Biscuits

Frozen Olaf BiscuitsWe avoided the whole Frozen craze last year but this year Little Miss Spice has been well and truly bitten by the Frozen bug.   The DVD goes on most days and her newly acquired Elsa dress is probably going to need replacing before she goes to the Frozen themed birthday party she’s been invited to at the end of February.

I don’t mind.   I like Frozen too.   At the moment.

So of course now was the perfect time to have a go at some Olaf Biscuits.   I made a very basic biscuit dough, not too sweet as the icing on the top is very sweet.    They spread a little in the oven but it was perfect for round biscuits, probably not the right dough to use if you wanted it to hold an exact shape.    The biscuit itself was buttery and a little crumbly when you ate it but strong enough to decorate.

I used ready to roll fondant icing for Olaf’s body. As Olaf is not a perfect shape to cut out using a cutter, I made a template using card and then cut around it.   I made templates for the head, mouth and the top of the body.

My problem was with the nose. Next time I would buy ready-made orange fondant icing as I tried to dye some of the white fondant orange to make the nose but the colour I had just wasn’t vibrant enough and the fondant started to get quite soggy.   I ended up painting the nose with food colour after sticking it on Olaf’s face and it still doesn’t look as carroty orange as I’d have liked.

For Olaf’s arms and hair I just used chocolate flavoured designer icing so I could squeeze it straight out of the tube.   I realised after eating the biscuits that I’d forgotten to draw the eyebrows on but I would have used the same squeezy icing for that too.

Overall I was really pleased with my attempt as it was the first time I’d used fondant icing to decorate biscuits.  Little Miss Spice was impressed too and the biscuits definitely looked like Olaf!


175g butter, at room temperature

85g caster sugar

1/2 tsp vanilla extract (you could use another flavouring such as almond or lemon if you wanted instead)

225g plain flour

To Decorate

White fondant icing

Black fondant icing

Orange fondant icing

Brown designer icing

How to Make Olaf Biscuits

1. In a large mixing bowl, cream together the butter and sugar with a wooden spoon.  Add the flour and mix together to form a dough.   Wrap in cling film and put in the fridge for half an hour.

2. Roll out the dough on a floured work surface and cut out cylinders using a biscuit or scone cutter.  Put the biscuits on baking trays lined with baking paper, leaving a 2cm gap between each one as they will spread just a little.

3. Bake the biscuits in the oven at 180c for about 12 minutes.  Let them cool for a few minutes on the baking trays and then transfer to wire racks to cool completely before decorating.

4. Cut out templates in card for Olaf’s head, body and mouth unless you feel confident without.  Roll out the white fondant icing and cut out the shapes for Olaf’s had and body as well as his teeth. Roll out the black icing and cut out his mouth.

5. Brush a little water on the back of the fondant pieces and stick them onto the biscuits.

6. Cut out small circles in black for the base of the eyes. Roll small white balls of fondant for the middles and then tiny black balls of fondant for the pupils.  Add them to the biscuits using a little water to help them stick, as before.

7. To make the nose, use orange fondant to make a carrot shape or dye the white fondant as I did.   Next time I would definitely use orange fondant.

8. Using the designer icing, draw Olaf’s arms, hair and eyebrows.  Unless you forget like me.

As these biscuits were something new for me I am linking them to Our Growing Edge, hosted this month by Fearless Kitchen. Similarly this month, the theme for I’d Much Rather Bake Than.. ‘s Biscuit Barrel Challenge, hosted by The Lass in the Apron is Discoveries and Innovations. I am also linking to Tea Time Treats, hosted by The Hedgecombers and on alternate months by Lavender and Lovage.  The theme is lunchboxes and I know lots of children would love one of these in their packed lunch. Finally I am linking to Bake of the Week at Casa Costello.

our-growing-edge-badgeThe Biscuit Barrel ChallengeTea Time TreatsBake of the Week



Coconut, Apricot and Sultana Snack Balls

apricot and sultana energy balls with coconut oil

The Christmas chocolates and crisps have now finally all been eaten but I’ve got used to eating lots of snacks and it’s hard to give up the habit.  Instead, I’ve decided to try and swap the unhealthy snacks for some healthier options like these coconut, apricot and sultana snack balls, sometimes called energy balls.

I’ve seen snack balls online before but never attempted any.   Usually I make slightly less healthy options.  However, new year, new healthier me.  That’s the plan anyway.  I was also hoping to make something my two children could enjoy as a snack and as these snack balls are full of dried fruit they make a great healthy snack for kids.  You can shape them into small bars instead of balls if you want too.

This was also one of my first experiments using coconut oil, which is thought of as being one of the healthiest multi-purpose cooking oils. You can read about the health benefits here.  Although it’s called ‘oil’ it is actually solid at room temperature so it’s perfect for making this type of snack as it helps to hold all the ingredients together as it sets.   It tastes of coconut too so it’s great in recipes where you want the oil to add flavour, not just be something to cook your food in.

So, if you like coconut and you like dried fruit then you will definitely like these.  They are one of the easiest snacks to make as there is no cooking involved and as long as you have a fococonpure oilod processor, you can make them in minutes.   I used sultanas and apricots as I had a lot leftover from making my Christmas cake but you could use any dried fruit. The coconut oil, as well as the desiccated coconut gives the balls a lovely coconut flavour without them being oily.

I used 100% virgin organic coconut oil, Coconpure Oil from Click here to find offers and discounts.


Ingredients – Makes about 15

100g sultanas or raisins

75g dried apricots

25g desiccated coconut

1 tbsp (15g) coconut oil

How to Make Coconut, Apricot and Sultana Snack Balls

1. Put the sultanas, apricots and coconut in a food processor.   Blend until it is quite broken down and sticky.  Put in a mixing bowl.

2. Melt the coconut oil in a microwave and pour over the dried fruit and coconut mixture.   Stir well.

3. Roll small amounts of the mixture between your hands to form balls then put them in the fridge to set a little.

I am linking these to Treat Petit, hosted by Cakeyboi and on alternate months by The Baking Explorer.  I am also linking to January’s Family Foodies, hosted by Eat Your Veg, and on alternate months by Bangers and Mash.  The theme is healthy kids

Treat PetitFamily Foodies


Disclosure:  I was sent a free sample of the Coconpure Oil but the recipe and views are my own.

Chicken Marrakesh

ras el hanout chicken

One of the things I love to do at this time of year is look through all my new cookbooks and decide what to make first.   Sometimes I go for something challenging, sometimes it’s something I know I’ll love because it’s got all my favourite ingredients in and sometimes it’s just something that grabs me because it’s simple as well as tasty.

That was the case with this chicken Marrakesh.   I wanted something quick to prepare on a weeknight, something not too unhealthy after all the excesses of Christmas and something I knew we would love.

Admittedly you could argue that it is not healthy at all as the chicken is stuffed with butter. However, a lot of it runs out in the pan so you don’t actually eat all that butter,  it just keeps the chicken deliciously moist as it cooks and of course the ras el hanout spice mix fills it with flavour on the inside and outside.

The recipe is slightly adapted from Fresh Spice by Arun Kapil.  With my love of spices, this was a perfect Christmas present for me and a book I hadn’t looked at before which makes it all the better a discovery.   I haven’t had time to read all the recipes in the book yet but I know it’s going to be used a lot over the coming months.

You could serve this with flatbreads and salads or rice but I chose to make a couscous salad also flavoured with ras el hanout for an easy North African accompaniment.

Ingredients – Serves 4

4 chicken breasts

100g butter at room temperature

1 tsp ras el hanout

1 tsp lemon zest

How to Make Ras El Hanout Chicken

1. Put the butter, ras el hanout and lemon zest in a small bowl and mash with a fork. Put the butter on a piece of cling film and roll it up into a sausage shape and then put it back int he fridge to solidify.

2. Slice a cut into the side of each chicken breast.  Cut the butter into 4 equal pieces and insert one into each breast.   Use a cocktail stick to close up the gap in the side of the chicken breast.

3. Heat a little olive oil in a pan and put the chicken breasts in.  Cook for about 8 minutes on each side or until the chicken is cooked through.

I am linking this to Tasty Tuesdays at Honest Mum and Recipe of the Week at A Mummy Too.

Tasty TuesdaysRecipe of the 'Week

Orange Buttermilk Cake with Marmalade Cream Cheese Icing

orange buttermilk cake with cream cheese marmalade icing

I made a few rather relaxed new year resolutions this year.  So far I’ve managed to keep them fairly well.   I’ve been running.  Once.   I’ve eaten some fruit and vegetables.   Quite a lot actually.   I’ve limited the amount of sweet things I’ve eaten.   Well, I have limited myself, but only after eating quite a lot first!  Erm I probably haven’t lost any weight but let’s just forget about that resolution for now. After all, it’s not easy when my cake resolution conflicts with all those earlier ones.

You see, I’m hoping in 2015 to make more cakes and to attempt to decorate them.   Well, here’s my first cake of 2015 – a soft moist orange cake with cream cheese marmalade icing.  The cake was definitely a success.   I would have eaten this happily with no icing on at all and not felt anything was missing.  But then, as far as eating goes, I’ll always rank cake above icing.

Even so, I wanted to make the icing.  It’s a cream cheese icing with Bonne Maman Orange Marmalade added to it   I was hoping it was going to be thick enough to pipe into swirly flowers on top of the cake but I think the marmalade makes it a little too thin for piping.   I added a little extra icing sugar and it still wasn’t thick enough.

It may not have been thick enough for my plans but I kept dipping my fingers in.  I loved the flavour the marmalade gave the icing and didn’t want to lose it so I gave up my hopes for appearance in return for taste.  After all, there’s always more time to practice decorating a cake.

The recipe was slightly adapted from this one on Daring Gourmet and the Bonne Maman Coarse Shred Orange Marmalade was from my December Degustabox.

Cake ingredients

250g plain flour

1.5tsp baking powder

2 eggs

200g caster sugar

230ml buttermilk

1/2 tsp vanilla extract

zest of 1 orange

60g butter, melted

Ingredients for the Marmalade Cream Cheese Icing

110g cream cheese

60g butter

40g marmalade (I used Bonne Maman)

1 tbsp orange juice (freshly squeezed)

1/2 tsp vanilla extract

260g icing sugar

How to Make Orange Buttermilk Cake with Marmalade Cream Cheese Icing

1. Sift the flour and baking powder together and set aside.

2. Put the sugar and eggs in a large mixing bowl and beat until pale.

3. Add the buttermilk, vanilla extract and orange zest and continue to whisk. Then whisk in the melted butter.

4. Fold in the flour and then whisk briefly just to make sure it has combined.

5. Pour the mixture into an 18cm round cake tin, greased and lined with baking paper. Bake in the oven at 180C for 45 – 55 minutes.  Cool on a wire rack.

6. Make the icing by beating together all the ingredients except the sugar.   As I used coarse shred marmalade I took out the pieces of peel to make a smooth icing. When smooth, add the sugar and continue to beat.   Add a little extra icing sugar to make a thicker icing if it’s too thin.

7. Spread the icing onto the cake.  If you want, cut the cake in half horizontally and spread a third of the icing in the middle too.

orange buttermilk cake with cream cheese marmalade icing

I am linking this to Love Cake hosted by JibberjabberUK.   The theme is Feeling Fruity. I am also linking to Bake of the Week at Casa Costello and Bookmarked Recipes at Tinned Tomatoes.

Love CakeBake of the WeekBookmarked Recipes


December Degustabox Review

Degustabox December 2014Everyone loves a surprise and at Christmas more than ever it’s lovely to get a surprise selection of foodie products through the post.   This December I received my first Degustabox containing 9 different products to sample.

The first product we tried was the Bahlsen Choco Leibniz biscuits.   Seeing these instantly brought back memories of school exchanges I’d done to France many years ago.  I’m not sure if these are the same but was lovely to be reminded anyway.  What I like about these biscuits is that the chocolate is larger than the biscuit base and the chocolate is definitely the best bit about a chocolate biscuit.

Bahlsen Choco Leibniz

I also loved the Popchips.   Sour cream and onion is one of my favourite flavours for crisps and these have a fantastic strong taste.  They are not baked or fried but cooked at pressure which makes them ‘pop’ and so they are healthier than normal crisps with 50% less fat!  I won’t complain about that this New Year.


The Mixed Berry Oats with Chia were also really tasty.   If I have it, I usually have plain porridge with dried fruit and nuts so this was a nice change.   The Chia Shots sprinkled on the top also gave it a lovely slightly crunchy texture.  They are lovely on salads too.

Chia oats and shots

Garlic is something that I use in nearly all my cooking but I’ve never used a spray oil before.   I liked the flavour the Fry Light Garlic Oil gave off in the pan and as I’m hoping to lose a little weight this year anything that helps avoid just a few calories has got to be a good idea.

fry light

Ever since I was a little girl I haven’t been keen on marmalade.   I prefer savoury spreads on my toast in the morning so I’m not the best person to ask for an opinion on the Bonne Maman Coarse Shred Orange Marmalade.   However,  I encouraged our Christmas guests to sample it and no one complained.   I do like marmalade in baking though and have made a lovely orange cake that I’ll be posting in the next couple of days.

bonne maman orange marmalade

I have to say I normally like to have some alcohol in my wine.   However, I have spent two Christmases being pregnant in the last few years and I would love to have had some of this Eisberg alcohol free wine then.   Most soft drinks are just too sweet and although this is sweeter than the wine I prefer to drink, it is a good alternative to all the sweeter soft drinks that are available.


When I think of energy drinks I think of the really strong ones with the unpleasant aftertaste and if I need something to wake me up I choose coffee.  I have to admit, I would never buy energy drinks and would never choose to have them if there was a choice of something else.  However, I was pleasantly surprised by these ones by GloWorm. They weren’t unpleasant at all and I quite liked the ginger and lemongrass one although I would have preferred a stronger taste of ginger.  They’re not something I’m going to give up my coffee for but they were definitely nicer than the energy drinks I remembered.   Apparently they are great mixed with spirits too.

Glo Worm

The next item was the Madras Meal Kit from Kents Kitchen. The pack comes with 3 small containers, a small container of oil, one of spices and one with the spice paste.  I think it’s a great idea and could really help people at home when making curries.

kents kitchenFinally there was  pack of Pukka Clean Green Tea.   I don’t often drink tea but there was a lovely hint of lemon in these tea bags and I also like the fact that the tea is fairtrade and that Pukka supports the WWF.

pukka clean green tea

So, would I get a Degustabox again?   Well, I loved opening my box and seeing what was inside.   Some of the products were ones I would have loved to have tried anyway and some were things I would never have chosen myself.   I think it’s a great idea for someone who likes most things and is always looking for new things to try.

The boxes are delivered monthly and each box contains 9-14 items and costs £12.99 so even if there are some products you don’t really like or wouldn’t choose you do get a huge saving compared to if you paid full price for each of the items, and as I did, you can always share them with family and friends.

I am pleased to be able to offer my readers a £3 discount off their first Degustabox using the discount code: 98GXR

You can also find Degustabox on Facebook and on Twitter.

Disclosure: I was sent a free Degustabox to try but the opinions of the products are my own.


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Chilled Matcha and Banana Smoothie

Chilled Matcha and Banana Smoothie

l don’t make smoothies often enough.   Maybe it’s that I don’t like to clean the blender.   Maybe it’s that I just don’t think of making them.   If I want fruit I just eat it as it is.   This wasn’t the case for a short time about 8 years ago when we first got our blender.   We made loads and loads of smoothies.   We were making them constantly for, well, for about 2 weeks.

But, along comes a New Year and suddenly I’m thinking of ways to add healthy habits to my daily routine.   One thing I would like to do more of is make more smoothies. I recently got some organic matcha for the first time and as a smoothie is such a simple thing to make it seemed a great way to first try the matcha.

I love the combination of coconut and banana and just by itself the banana and coconut milk makes a great smoothie, but the matcha just adds an extra dimension of flavour.   I’m not a tea drinker but I do like weak green tea and the teaspoonful of matcha added to this smoothie complements the banana and coconut without being too strong.   You could add a little more or less depending on how much you like it.

As I wanted a chilled smoothie I put the banana in the freezer before making the smoothie and the coconut milk in the fridge.   You can do this with most fruits before making smoothies and it means you don’t need to use ice and so don’t dilute any of the flavour.

As I said, this was my first experiment with matcha but as it’s a really healthy ingredient with even more antioxidants than a cup of brewed green tea, I would like to do a little bit more experimenting with it.   Cupcakes next maybe or possibly a matcha and chocolate mousse?

Have you used matcha and if so how do you use it?

Ingredients – serves 2

300ml coconut milk

2 bananas

1 tsp matcha (I used Kiss Me Organics Culinary Grade Green Tea Powder)

How to Make Chilled Matcha and Banana Smoothie

1. At least 30 minutes before making the smoothie slice the banana and put it in the freezer.   Put the coconut milk in the fridge.

2. Put all the ingredients in a blender and blend until smooth.   Serve immediately.

matcha uk image

Disclosure: I received a free sample of the matcha but the views here are my own.