A Croissant in a Jaffle?

As many of you are aware, I'm a little bit obsessed with my Breville Jaffle Maker.  I adore it!  I'm a big fan of a breakfast jaffle, usually consisting of bacon and eggs or some other type of savoury filling.

The other day, we had some croissants that were starting to get a little old and dry.  They weren't looking too appealing.  I thought, "I wonder if it could be revived in the Jaffle maker?" The answer is YES!!

I sliced the croissant in half, added a little butter and some raspberry jam and them popped in the Jaffle Maker.  The result is a buttery, crispy and sweet pastry.  Added with some vanilla cream and you've got yourself a sweet breakfast treat.

Really, is there anything that you can't put in the Jaffle Maker?!!

Homemade Celery Salt...

We have been inundated with celery in our veggie patch and we have been trying to find new ways to use ALL of the celery.  My wonderful husband made this batch of celery salt, which I thought I would share with you all.  It is super easy and uses the leaves of the celery.

How to:

1. trim leaves from celery
2. wash well and spin in a salad spinner, you need to get them super dry.
3. Pat dry with paper towel.
4. lay on a tray, lined with baking paper in a single layer.  You don't want them over lapping otherwise they won't cook.
5. bake in a low over (about 150 to 170 degrees Celsius) for about 3 to 5 minutes.  You want it dried out, not brown!
6. you will need to do a few batches.  Add the dried out celery leaves to equal amount of flaky sea salt.  Store in an air proof container.

How easy is that?!  So what can you do with this delicious salt now?  Well you can add to your food as per usual, add to savoury items when you add salt or try it on boiled eggs like I did!

Give it a go!  It's a great way to use up those final last leaves on the celery and adds great flavour.  Yum!