This apple and rhubarb crumble is one of those desserts that looks like you’ve made a big effort when in reality it’s incredibly low-stress. It’s become a bit of a go-to in my kitchen especially when I want something comforting, easy, and guaranteed to go down well.

This season, my rhubarb dealers (AKA friends and neighbours) have been very generous, so I’ve been making this simple, delicious crumble on repeat. It’s especially good for entertaining because you can prep the filling ahead of time, then just top with shortbread crumble and bake before serving.

You’ll notice that I haven’t added Thermomix instructions for this recipe and that’s because it’s that easy, you don’t need any fancy equipment, just a rolling pin, bowl and a spoon!

I’ve been making this for friends and neighbours and it’s it’s gone down a treat. I love the idea of serving it in ramekins because you know I’m an only child and how I feel about sharing, LOL, but if you’re feeling more generous than me, you can absolutely make one big crumble to share.

So tell me, what’s your favourite crumble filling? Would you go for individual ramekins or one big sharing dish?

Ingredients

400g rhubarb, cut into 3cm pieces

2-3 large apples, peeled and chopped into 2 cm chunks

90g caster sugar

1 teaspoon vanilla essence

30g unsalted butter, melted

8 shortbread fingers (approx 160g)

Ice cream or custard to serve

How to

1. Preheat oven to 180C.
2. Put the chopped rhubarb and apple into an ovenproof dish. Sprinkle over the sugar, add the vanilla and toss everything together. Bake for 15 minutes, until the fruit has just started to soften.
3. Meanwhile, make the crumble topping. Put the shortbread fingers into a ziplock bag and bash them with a rolling pin until crushed, leaving a few chunky pieces for extra crunch.
4. Transfer the crushed shortbread to a bowl, add the melted butter and stir until evenly coated.
5. Divide the fruit mixture between 4 ramekins, sprinkle over the shortbread crumble and bake for 10-15 minutes until golden and crisp.
6. Remove from the oven and allow to stand for 5-10 minutes before serving with ice cream or custard.

Tip: If your rhubarb is particularly thick or very tart, it may need an extra 5 minutes in the oven before adding the topping.

If you love biscuits and you love cake – this biscuit birthday cake is for you! Not only is it quick and easy to make, it’s a real showstopper!

We’re not big on birthday presents in our house but we are big on birthday cakes. Making each other a cake has become something of a tradition. Usually we each choose a cake from the Australian Women’s Weekly Childrens’ Birthday Cake Book. Growing up in the UK we never got to enjoy these cakes as kids, so I decided we’ll enjoy them as adults instead.

The only problem was that this year neither of us found a cake that ‘grabbed’ us. I’d seen a few of these biscuit birthday cakes on social media and decided to have a crack at that instead.

It was a wise choice because this cake was a huge hit! In fact it was so easy to put together, so delicious to eat and I had so many biscuits left over that I asked David to recreate the cake (in pink) of course, for my birthday!

Adorned with all our favourite biscuits, this cake had a real retro feel – especially the iced gems and party rings! Fun fact, my mum used to give her dog Calvin a party ring after dinner every night and he had the whitest dog teeth I’ve ever seen!

Anyway I digress, you can of course, use any biscuits you like on this cake, and if a rectangle shape doesn’t suit you, make a round one instead. Whichever shape you use though, be sure to make a paper template of the top of your cake so you can plan where you are going to position the biscuits.

If you were making this cake, what biscuits would you use?

Must-Know Tips

Bake the cakes in advance. Once completely cool, wrap them well and freeze for up to 3 months. Defrost before decorating.

Crumb coat the cakes the day before. Adding the crumb coat (or “dirty icing”) the night (or at least a few hours) before gives it time to firm up in the fridge, making the final layer of buttercream much easier to apply.

If you’re colouring your buttercream, only add the gel food colouring to the second batch. Use the first batch as plain buttercream for the crumb coat, then colour the second batch ready for decorating.

Plan your biscuit layout. Draw around the top of your cake on paper and arrange the biscuits first, so you know exactly where everything will go before you start decorating.

Making Ahead? If you’re making the cake ahead, stop after covering it with buttercream and refrigerate it. Arrange and add the biscuits just before serving.

Storing leftovers: After the candles have been blown out, it’s best to keep the cake in the fridge, especially if the weather’s warm. I recommend removing the biscuits first and setting them aside, then popping them back on just before serving so they stay nice and crisp.

You will need:

EQUIPMENT

You will also need:

2 x 26cm x 30cm cake tins (or use one tin and bake the cakes one after the other)

1 large tray or cake board

piping bag and nozzle (optional)

palette knife

Ingredients

FOR THE CAKE

2 batches of Buttermilk Birthday Cake

FOR THE FILLING AND BUTTERCREAM

100g strawberry jam

2 batches of buttercream (1 for crumb coat, 1 for decorating)

FOR THE DECORATIONS

4 Party Rings

4 Jammie Dodgers

4 Custard Creams

2 white chocolate Tim Tams

sprinkles and food colouring (optional)

Preparing the Cake

1. Make two quantities of my Buttermilk Birthday Cake. I recommend using this recipe because it’s sturdy enough to hold its shape under the buttercream and biscuits while still being lovely and soft to eat.
2. Prepare one batch of buttercream. I love making mine in the Thermomix, but if you don’t have one, don’t worry. Just use the same ingredients and beat everything together with an electric hand mixer or stand mixer until smooth and fluffy.
3. Place a sheet of baking paper over the top of the cake and lightly draw around it to make a template for planning your biscuit layout later. Set aside.
4. Place five blobs of buttercream on your tray or board – one in each corner and one in the centre. This acts as the ‘glue’ to stop the cake from sliding around. Put the first sponge on top.
5. Spread the jam generously over the cake, leaving a border of about 1 cm around the edge.
6. If you have a piping bag, pipe the buttercream evenly over the jam. If not, don’t worry. Simply spread the buttercream over the bottom of the second sponge, then turn it right side up and place it on top of the jam-covered cake.
7. Now it’s time to give the cake a crumb coat. Using a palette knife, spread a thin layer of buttercream over the top and sides of the cake to seal in any loose crumbs. Scrape away any excess buttercream with the palette knife. Don’t worry about making it perfect at this stage – the crumb coat is just there to seal in any loose crumbs. Pop into the fridge for at least 30 minutes or preferably overnight.

Decorating the Cake

1. Before you start decorating, arrange your biscuits on your paper template so you know exactly where you’d like them to go.
2. Prepare a second batch of buttercream. If you’d like coloured buttercream, add a few drops of gel food colouring and mix until you reach your desired shade.
3. Remove the cake from the fridge. Spread the second batch of buttercream over the top and sides of the cake using a palette knife. For a smoother finish, dip your palette knife into hot water, wipe it dry and smooth the buttercream. Repeat as needed.
4. If you’re making the cake ahead, stop here and refrigerate it. Add the biscuits just before serving so they stay nice and crisp.
5. Starting with the largest biscuits, gently press them into the buttercream around the edge of the cake. Fill the gaps with the smaller biscuits, working your way in until you’re happy with the design. If you’d like to add sprinkles, now’s the time!
6. Once you’ve finished decorating, it’s time to celebrate, add the candles, sing loudly and enjoy every slice!

It’s the 10th, so it’s time for another 10 on 10! Every month I put together a photo post based around a different theme. This month, we’re heading to Madrid. I’m calling our first day ‘Classic Madrid at a relaxed pace’ – no rushing, no museum marathons, just plenty of opportunities for coffee, sightseeing and people-watching.

But first… coffee. And baked goods. We head to one of my favourite spots in Madrid, Santa Eulalia Patisserie. I’m pleased to report that the coffee and pastries are just as good as I remember. The pretty street and charming frontage are worth the visit alone and after a leisurely breakfast, we’re ready to face the day.

Our first stop is Gran Via – the heartbeat of Madrid. Stretching for 1.3km, it’s lined with flagship stores, theatres and stunning early 20th-century architecture. It’s also where we’re staying – Hotel Emperador is slap, bang in the middle of the action. We were lucky enough to receive a complimentary upgrade to a balcony room and this was the view!

Next, we walk to the junction with Calle de Alcalá to admire the Edificio Metrópolis, one of Madrid’s most recognisable landmarks. Although its official address is on Calle de Alcalá, many people see it as the visual gateway to Gran Vía. With its black slate dome and gilded details, it’s certainly impressive.

From there, it’s on to Puerta del Sol, Madrid’s central square which always has a real buzz. Somehow we manage to miss both the famous Kilometre Zero marker and the Bear and the Strawberry Tree statue, but we don’t miss the imposing statue of King Carlos III. Although it looks centuries old, the bronze monument was only unveiled in 1993.

We stroll through Plaza Mayor and look… Another horsey statue! This one is of King Philip III who ordered the construction of the square in the early 17th century. I love the architecture here but it the vibe is a little too touristy for my liking. Even so, it’s a great place to pause for a spot of people-watching and browse the little shops tucked beneath the arcades.

We stop in at Mercado de San Miguel and it’s already packed despite still being early in the day. I don’t remember it being this busy on my last visit. Like many of the shops and restaurants nearby, it’s undeniably touristy. The variety of food is huge but so are the prices, so think of a visit here as sightseeing with food. We admired the wine… but decided it was a little too early to start sampling it!

Onwards to the Basilica of San Francisco el Grande, one of Madrid’s most historic churches. It’s famous for having one of the largest domes in Christendom and is home to an impressive collection of Spanish art, making it both an important place of worship and a cultural landmark.

Next stop: the Royal Palace of Madrid. With 3,418 rooms, it’s the largest royal palace in Europe and one of the largest in the world. Although the Spanish royal family no longer lives here, it’s still used for state ceremonies and official events.

Directly opposite stands Almudena Cathedral. Its mix of architectural styles makes it quite different from many of Europe’s grand cathedrals, and together with the Royal Palace, it creates one of Madrid’s most impressive views.

Not bad for a morning’s sightseeing! We’d managed to tick off some of Madrid’s biggest landmarks, enjoy coffee and baked goods, wander at our own pace and still have plenty of time left to head back to the hotel, grab a late lunch and spend the afternoon by the pool. That’s my kind of city break!

Have you been to Madrid? What’s the one place you’d recommend not missing? And are you a sightseeing kind of person, or would you be ordering that glass of wine at Mercado de San Miguel?

June was quite a ride! In between a trip away, some lovely highlights and a few difficult moments, it was a bit of an emotional rollercoaster. I’m a bit late with this taking stock but working on the premise, better late than never, here’s a quick look back at the month that was.

Making: Lots of salads – it’s certainly been the weather for it.

Baking: These Banana Choc Chip Cookies – they are so quick and easy.

Eating: My way around Madrid.

Drinking: Tinto de Verano aka red wine and lemonade, it’s the taste of summer.

Hosting: Good friends, it’s been a busy month at our B and B!

Sharing: The recipe for this Ultimate Biscoff Banana Bread. It’s irresistibly good!

Jetting: Off to Madrid.

Enjoying: QPT – Quality Pool Time.

Touring: The Bernebau Stadium – so interesting.

Trying: All the delicious tapas that Madrid has to offer.

Feeling: Broken hearted at the sudden loss of my fur brother Calvin. It was such a shock.

Crying: Over the OG best boi. Losing Calvin feels like losing the last link to my mum.

Hoping: My mum was there to meet him on the other side.

Melting: In the heatwave.

Dreaming: Of air conditioning.

Suffering: With toothache – it’s the worst!

Going: Back to work for exam season.

Watching: Clarkson’s Farm and Off Campus (again!)

Reading: Off Campus.

Listening: To the Off Campus soundtrack – can you see a theme here?!

Marvelling: At the dancing in Matthew Bourne’s Car Man.

Seeing: Priscilla, Queen of the Desert at the theatre – it was as joyful as I remembered.

Laughing: At Amandaland – it’s hilarious!

Waking: Up early to beat the heat for walkies.

Loving: The 2 dog life – Wookie came back for a vacation.

Liking: My latest mani – I’m set for summer.

Disliking: The heatwaves – I’m just not built for hot weather!

Joining: Sherry and friends for this month’s edition of In My Kitchen.

Getting: My hair did – I love my hairdresser so much.

Looking: Forward to July – it’s birthday month in our house.

Now I’ve told you all about my June, I’d love to hear about yours. What was your June highlight and what are you looking forward to in July?

I can’t quite believe we’re already in July aka Birthday Month in our house. Before I get stuck into all the cake and celebrations, I’m joining Sherry and friends for In My Kitchen, the monthly round up where we take a look back at what went down in our kitchens during the previous month. June in my kitchen looked a bit like this…

Well, we spent the first week of the month in Madrid and had an amazing time. Due to new border controls, we couldn’t bring back any meat or dairy products – insert sad face – so we settled for some turron which is kind of like nougat and traditionally made with almonds, honey, sugar and egg whites. It’s absolutely delicious! We sampled so many varieties in the store but miraculously we haven’t even opened this yet.

We also bought back these crisps. Truth be told, we had no idea what flavour they were when we bought them (my Spanish isn’t that good and there was no internet signal in the store,) I just wanted to buy crisps with David Beckham on. It turns out they’re ‘country’ flavour and taste kind of herby and similar to ranch. They’re certainly different!

We had an impromptu night with the neighbours and I made my trademark platter with our favourite Em the Nutritionist’s dips, the butter bean jalapeno hummus and the protein pea dip – as Em would say, so good!

I finally pressed publish on my Ultimate Biscoff Banana Bread. Everyone goes bananas for it!

Sticking with the banana theme, I also shared the recipe for these Banana Choc Chip Cookies which are super easy and require just one old banana! It turns out that bananas are quite a divisive fruit!

Princess Wookie was back for another little vacation. I keep telling her mum that having Wookie to stay is a gift in itself but she persists in bringing bonus gifts – this time it was delicious honey and Greek salad seasoning from Crete!

Wookie’s mum also bought us these fancy dates which I cannot wait to try. I think they will be right up my eat streeet.

Apparently 28th June is National Picky Bits Day and I’m here for it! As it happens we were invited to our neighbours’ barbecue so I took my all time favourite picky bits, the pesto twists! They always please a crowd and feed a crowd and this occasion was no exception. I remembered to take a pic just in time before they all disappeared! Side note – 4 years in and I still think English puff pastry is weird.

In other kitchen news, we had an ant invasion which was most unsavoury. I’ve been keeping them at bay with bay leaves (ha, see what I did there?) and have deep cleaned everything in the kitchen with a vinegar solution so fingers crossed they get the hint. In happier news, I extended my window sill herb collection and got these cute herb pots. If the herbs are all still alive next month, it will be something of a miracle – I think like us, they’re suffering in the heat. If you have tips for me, I’m all ears!

Lastly, we finally got around to putting up the print we bought in Madrid. It’s by Brooklyn-born Maggie Cowles, who specialises in “food memory” scenes – table settings and chopped ingredients that tell a story – and it feels like the perfect memento of all the incredible food we ate in Madrid. Don’t mind all the reflections in this pic…

So that’s a wrap on In My Kitchen for this month. What have you been cooking, baking or enjoying lately? What are your go-to picky bits? And have you ever tasted Turron? Tell me everything in the comments!

Linking up with Sherry for In My Kitchen

If you love Biscoff and you love banana bread, you’re going to love this recipe for the Ultimate Banana Bread.

I’ve called it the ultimate because I tested so many different versions and ingredient tweaks to get this bake, in Goldilocks’ words, “just right.”

It has the perfect balance of banana and Biscoff flavours and that marvellously moist texture that just keeps you going back for one more slice… Or maybe that’s just me!

Ever since I discovered Biscoff spread, I’ve been dreaming up all the ways I could use it, apart from eating it straight from the jar of course! If you’re a regular around here, you’ll know that this is not my first foray into Biscoff Land. Do you remember those scrumdiddlyumptios No Bake Biscoff Cheesecake
Pots?

Anyhoo, one day fate struck in the fruit bowl when I spotted a couple of browning bananas and knew they would be perfect baked into a loaf with my beloved Biscoff spread.

One thing I’ve learned while testing this recipe is that the browner the bananas, the stronger the banana flavour. If you’d prefer the Biscoff flavour to be front and centre, try using bananas that are ripe but not totally brown.

The balance of the white and brown sugar along with the gentle hit of warm spices really really helps give the Biscoff flavour a boost and makes this loaf incredibly moreish. My taste testers went wild for it!

This Ultimate Biscoff Banana Bread is soft, moist and each slice is packed with irresistible Biscoff and sweet banana flavours. It’s perfect for afternoon tea or a weekend bake and who knows, maybe fate will strike in your fruit bowl too!

Are you Team Extra Banana or Extra Biscoff? And tell me… do you think there’s such a thing as too much Biscoff?

Ingredients

190g plain flour

1 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

a generous pinch of nutmeg

1/4 teaspoon salt

90g butter, melted

2 large, ripe bananas (about 230g peeled weight)

100g brown sugar

40g caster sugar

1 large egg

1 teaspoon vanilla extract

60g sour cream

90g biscoff spread, slightly warmed

TO DECORATE

60g Biscoff spread, slightly warmed

1 Biscoff biscuit

pinch salt

How to – Traditional

1. Preheat oven to 180C and grease and line a 23 x 13cm loaf tin.
2. Add the flour, bicarb, cinnamon, nutmeg and salt to a medium size bowl and gently stir to combine. Set aside.
3. In a large bowl, mash the bananas with a fork until mostly smooth with a few lumps remaining.
4. Add the melted butter and sugars to the bowl and mix well.
5. Whisk in the eggs, vanilla, sour cream and 90g Biscoff spread until smooth.
6. Add the dry ingredients to the bowl and fold gently with a spatula until just combined. Don’t over mix.
7. Put half the batter into the loaf tin and dollop half of the extra biscoff on top.
8. Top with the rest of the cake batter and dollop the remaining Biscoff spread. Swirl gently with a knife but don’t overdo it! Crumble the Biscoff biscuit on the top.
9. Bake for 45-55 minutes or until a skewer inserted into the centre comes out mostly clean.
10. Leave to cool in the tin for at least 15 minutes before transferring to a cooling rack. Slice and enjoy!

How to – Thermomix

1. Preheat oven to 180C and grease and line a 23 x 13cm loaf tin.
2. Add the flour, bicarb, cinnamon, nutmeg and salt to TM bowl and mix for 5 seconds on speed 5. Set aside.
3. Add the butter to the TM bowl and melt for 2 minutes 30 seconds at 60C on speed 2.
4. Break the bananas into pieces and add to the TM bowl. Chop for 5 seconds on speed 4.
5. Add the egg, sugars, vanilla, sour cream and 90g biscoff spread and mix for 10 seconds on speed 4.
6. Add the dry ingredients and mix for another 5 seconds on speed 4. If necessary, fold in any unmixed flour with the spatula.
7. Put half the batter into the loaf tin and dollop half of the extra biscoff on top.
8. Top with the rest of the cake batter and dollop the remaining Biscoff spread. Swirl gently with a knife but don’t overdo it! Crumble the Biscoff biscuit on the top.
9. Bake for 45-55 minutes or until a skewer inserted into the centre comes out mostly clean.
10. Leave to cool in the tin for at least 15 minutes before transferring to a cooling rack. Slice and enjoy!

This simple but delicious recipe is just perfect for using up a ripe banana.

Although I’m not a fan of eating overripe bananas, I’m a big fan of baking with them. The thing is that so many recipes call for multiple bananas and I’ve always wondered what I can bake when I’m left with just one.

Well, now I know. If you have one sad and lonely banana in your fruit bowl, these Banana Choc Chip Cookies are just the thing. To be honest, I was actually going to call these ‘cakies’ rather than cookies because while they look and taste like cookies, they have a lovely soft cake-like texture.

Like so many of my recipes, this one was came about through circumstance and necessity. One of our dear neighbours was seriously ill and his family had rallied to his bedside. It was such a sad and difficult situation and I was at a loss to know how to help so I did the only thing I can do in these situations – I baked.

These cookies were just the ticket. They’re quick and easy to make, use a relatively short list of ingredients and aren’t overly sweet. They’re easy to eat on the go and are just the thing for when you need to eat your feelings. The cookies were so well received that I’ve made quite ‘a few’ batches since!

What I also love about these cookies is that banana aside, they’re made with ingredients that most people will already have in their pantry. And if like me, you live with a bananaphobe, don’t worry – the banana flavour is not overpowering at all, even if you use an uber ripe banana.

I know these cookies will never win any beauty contests but what they lack in looks they more than make up for in flavour. They’re perfect for sharing, guaranteed to please a crowd and a great way to make sure that that last lonely banana does not go to waste!

So tell me, what do you like to do with overripe bananas? And if you were baking for a family in need, what would you make?

Makes about 16 cookies

Ingredients

115g butter

100g brown sugar

50g white sugar

1 egg

1 teaspoon vanilla essence

1 ripe banana

220g plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

80g choc chips

How to – Traditional

1. Preheat the oven to 180C and line two baking sheets with baking paper.
2. In a large bowl beat together the butter and sugars until pale and creamy.
3. Add the egg and vanilla and beat until well combined.
4. Mash the banana in a small bowl, then stir it into the mixture until just combined.
5. In a separate bowl, mix the flour, bicarb, baking powder, cinnamon and a pinch of salt and until combined. Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Be careful not to overmix.
6. Stir through the chocolate chips, reserving a small handful to press into the tops of the cookies before baking.
7. Cover the bowl and chill the dough in the fridge for 30-60 minutes.
8. Use a tablespoon to form rough dough balls and place about 5cm apart onto the prepared trays.
9. Place a few of the reserved choc chips on top.
10. Bake for 10-12 minutes until they are light brown in colour and feel dry to the touch.
11. As soon as they come out of the oven, place a round cookie cutter or mug over each cookie and swirl gently in circles to neaten the edges.
12. Leave to set on the tray for 5 minutes before transferring to a cooling rack to cool completely.

How to – Thermomix

1. Preheat the oven to 180C and line two baking sheets with baking paper.
2. Place the butter and sugars to the TM bowl and mix for 20 seconds on speed 4. Scrape down sides of bowl and mix again for another 20 seconds on speed 4.
3. Add the egg and vanilla and mix for 10 seconds on speed 4. Scrape down sides of bowl.
4. Add the banana and mix for 5 seconds on speed 4.
5. Next add the flour, bicarb, baking powder, cinnamon and a pinch of salt and mix for 5 seconds on speed 4. Scrape down sides of bowl and mix again for another 5 seconds on speed 4.
6. Set aside a handful of choc chips to decorate and add the rest to the TM bowl. Mix on reverse speed 3 for 10 seconds. If necessary, use the spatula to ensure the choc chips are evenly distributed.
7. Transfer the dough to the fridge to chill for 30-60 minutes.
8. Use a tablespoon to form rough dough balls and place about 5cm apart onto the prepared trays and place a few of the reserved choc chips on top.
9. Bake for 10-12 minutes until they are light brown in colour and feel dry to the touch.
10. As soon as they come out of the oven, place a round cookie cutter or mug over each cookie and swirl gently in circles to neaten the edges.
11. Leave to set on the tray for 5 minutesbefore transferring to a cooling rack to cool completely.

At the weekend, we said goodbye to Calvin and my heart is breaking.

Although he wasn’t my dog, he was the closest thing I ever had to a sibling – he was my furry brother.

When I lost my mum five years ago, one of the things that worried me most was what would happen to Calvin. As it turned out, I needn’t have worried at all. He went to live with one of his ‘aunties’ someone who already adored him and who went on to love him beyond measure. He couldn’t have landed in a more perfect home.

Although I didn’t see him often, there was great comfort in simply knowing he was there. He was one of the last living links to my Mum, a familiar and reassuring presence in the world. Knowing he was happy, loved and living his best life brought me a great deal of comfort over the years.

When I think of him, I’ll always remember how much he loved catching a ball and how every successful catch was followed by a celebratory back roll. I’ll remember how he loved a good Party Ring. Mum treated him to one after dinner every night and I’d like to think those biscuits are what kept his teeth so brilliantly white! And I’ll remember how he always made me laugh, snapping at the air while I gave him a blow dry.

I know everyone thinks their dog is the best, but Calvin really was the OG Best Boi.

In fact, I only saw him last week. We all commented on how happy and healthy he looked. We truly believed there was so much life left in this beloved old dog. None of us knew it would be our last visit, which somehow makes this loss feel even harder to comprehend.

I may not have lived with him but he never stopped feeling like family. He was my fur brother, a keeper of memories and a connection to my Mum that I always treasured.

I’m so grateful to our dear friends, Natalie and Simon and Sandra and Ray who gave him such a happy life and loved him as fiercely as we did. What a gift that was.

He may have been Mum’s – and then Natalie’s – dog, but he was my fur brother too. I’m so grateful for all the joy, companionship and unconditional love he gave me.

As John Grogan wrote, “The bond with a true dog is as lasting as the ties of this earth will ever be.”

Run free, sweet boy. Give Mum a cuddle from me.

I’m all ready to jump into June but not before I’ve taken a quick look back at the yay of May with a quick taking stock post. Why don’t you grab a cuppa and join me?

Baking: These banana and chocolate cookies – recipe coming soon.

Making: Lots of salads – it’s been the weather for it.

Cooking: Some cracking recipes from Emily English’s new book – So Good Express.

Eating: Some fantastic Lebanese food at new local eatery Beruitna.

Drinking: Gin and tonics.

Sharing: The delicious recipe for this Easy Ginger Caramel Fudge.

Joining: Sherry and friends for this month’s edition of In My Kitchen.

Catching: Up with dear Min on her UK travels, what a treat!

Showing: Min and the formerly tennis, now golf player all round my lovely town.

Hosting: Some of my favourite friends.

Enjoying: Some QAT (Quality Auntie Time.)

Getting: The steps in with Teddy, my little walking buddy.

Watching: Off Campus. I’m obsessed.

Listening: To Scouting for Girls – did you expect anything else?!

Remembering: My mum – I can’t believe she’s been gone 5 years.

Visiting: The burial orchard where we scattered her ashes.

Squeezing: In a visit to see my fur brother Calvin. It’s so good to see him living his best life.

Wondering: Where the time goes…

Buying: Clothes in a smaller size and it feels good!

Enjoying: Being a two dog family when little Wookie came to stay.

Melting: In the end of May heatwave.

Dreaming: Of aircon but investing in a new Meaco fan instead!

Stopping: To smell the roses.

Just like that, May is over. Thanks for joining me for another monthly catch-up. What was the highlight of your month? And what are you most looking forward to in June?

It seems like it’s been a hot minute since I joined Sherry and friends for our monthly virtual kitchen get together so how can it be June already?! Half way through the year, no less! As there’s no time to waste, I shall hop to it and show you what’s been happening In My Kitchen.

My auntie came to stay at the start of the month and bought an enormo-challah from her local Jewish bakery. By golly it was good. So good in fact that it was all gone by Monday! In case you’re wondering, the reason why I only have a picture of half of the loaf is because we’d already started eating the other end. We literally could not wait to get stuck in.

I’m still over here fangirling over Em the Nutritionist (as always LOL!) Her new cookbook came out – appropriately named So Good Express – because it is so good and has lots of fabulous recipes specially designed for the time poor person.

I once told a former friend how much I love cookbooks and she scoffed that cookbooks are for old people. If that’s true, then I’ll happily grow old – preferably surrounded by stained pages, handwritten notes and good food. Some people simply mistake enthusiasm for age, don’t you think?! Em’s cookbooks are my best and I take such delight in working my way through them. I’ve already made quite a few things from Em’s newest tome, I especially loved these Almond Croissant Oats – they really taste like almond croissant in porridge form!

This Spicy Chicken Crunch Bagel is one of our new faves – you can find the recipe here. It also works really well with tuna!

I shared my recipe for the Thermomix Ginger Caramel Fudge that was such a big hit round here.

I also baked quite a bit for friends and neighbours. I have neighbours who give me rhubarb from their garden. I bake it and give it back – this time in the form of crumble. It’s a win, win!

Not food related but definitely the cutest thing to hit my kitchen this month, Hoowookie the toy poodle (pictured here with Teddy Roosevelt who looks enormous in comparison!) She had a staycay while her pawrents had a vacay. It was such a treat to host her.

Wookie’s mum is such a thoughtful and generous gift giver. As well as bringing a bag of gifts on her arrival, she also bought us some traditional sauces from the Canary Islands. Of course the best gift of all was having Wookie to stay!

I picked up these Prawn Cocktail Bloody Mary crisps from Waitrose and they did not disappoint. As their name suggests, they taste just like prawn cocktail with a little kick – the perfect summer munch!

In other news, we added a new bin to our growing collection. We already have 3 – one for regular waste, one for paper and cardboard recycling and one for metal and plastic recycling. Well, now we have a food waste recycling bin too – lucky it’s small otherwise we wouldn’t have room on the drive, LOL! We have a caddy in the kitchen for food scraps and a bigger outdoor caddy that we put the filled caddy liners into ready for collection. I am more excited than I should be about this new string to our recycling bow!

So now that I’ve told you what’s been happening in my kitchen, I’d love to hear what’s been happening in yours!

Do you have food waste recycling too? Are you a lover of cookbooks?