Salted caramel pistachio brittle

This very easy pistachio caramel is not only a great sweet to eat as it is, it so versatile for adorning all manner of cakes and sweet desserts: you just snap off pieces, put them in place and away you go. Advertisements

Sourdough croissants

While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them.

Recipe index

Recipe categories Finger food Starters, salads & soups Tarts & pies Brunch, lunch & mains Room for dessert Tea-time treats Biscuits Macarons A slice or two of cake Bread – including sourdough Viennoiserie: croissants & related pastries Preserves Home-made dairy Home-made chocolates & sweets I have graded the recipes as Easy (E), Medium (M) or … Continue reading “Recipe index”


A croissant is one of the greatest things both to eat: its crisp outer shell that rains flakes as you bite into it, revealing an open honeycombed interior structure with a buttery flavour and a lovely, almost nutty aroma. A joy!