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.

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

Unless otherwise stated, all recipes on Phil’s Home Kitchen (incorporating Baking Fanatic) are my own. All links open in a separate window. Recipe categories Party food Starters, salads, sides & soups Brunch, lunch & mains The perfect roast dinner accompaniments Room for dessert? Tarts & pies Tea-time treats Biscuits A slice or two of cake? … Continue reading “Recipe index”


For me, a croissant is one of the greatest baked goods to eat: a crisp outer shell that rains flakes as you bite into it, revealing an open honeycombed interior. And then there’s it’s rich buttery flavour and an almost nutty aroma. Certainly not to eat if you’re counting the calories, but a real joy!