In my kitchen this month I have been experimenting with tea. We enjoyed a lovely crème brûlée, infused with a combination of flavours Earl Grey, orange zest and lavender which was quite delicious. Love serving each portion in small espresso cups or shot glasses when entertaining. Juiced some carrot, apple and orange and mixed in some Kyo-Green for a final boost of energy, we are on our way to New Zealand. Hubby is taking part in Ironman New Zealand (he did Melbourne last year) and of course I will be standing by to cheer him on. Always exciting visiting new places and of course will send you a postcard. Priscilla number three finally arrived and thanks to Celia I’ve managed to bake a few sourdough loaves that I am very proud off. I’ve left “Sabr” in the fridge and have given her a good feed before I travelled. I have stuck a note on the fridge for myself, to “feed Sabr” when I return. More tea in my kitchen and this time used a strong brew of breakfast tea to make these lovely Lemon Tea Cupcakes with a Frosted Mint Leaf on top. Afternoon tea is always a good time to take out some pretty little cake forks. In my kitchen I have a new knife, basket and some balsamic vinegar (eaten the pasta, garlic and tomatoes), these were part of a cool and creative invite from the guys at Nino restaurant, Bahrain. Celebrating the opening of their second branch, they also held a “Chopped At Nino” cooking event that evening which was good fun. This Lemon Polenta Cake is another favorite of ours and although it is perfect to have with a nice cup of coffee, it can also double up as a desert cake served with softly whipped cream a fresh blueberry compote. Once again joining up with the lovely host Celia from Fig Jam and Lime Cordial and other bloggers from around the globe for the monthly “In My Kitchen” posts, showcasing all our kitchen treasures and delicious food.