Side
Rozpieszczony tata
Textured baba ganoush with roasted eggplant, tahini, lemon, tomato, coriander, and two ways with garlic.
TT's food blog: a personal cooking journal
Recipes kept as project entries.
A quiet archive of things made, tested, changed, and worth returning to.
Side
Kala Chana Hummus
A darker, earthier hummus with black chickpeas, saffron water, tahini, cumin, and lemon.
Main
Kala Chana Curry
North Indian-style black chickpea curry with a deep, earthy flavour and a distinct chana masala spice profile.
Side
Φάβα
Greek hummus ;)
Main
Light Moussaka
Roasted and layered vegetables married with tomato-based sauce, perfectly balanced with Morney sauce on top
Side
Whipped Ricotta
Ricotta whipped with olive oil, honey, and pink salt, then finished with fresh herbs, chili, and flaky salt.
Main
Żurek
Polish sour rye soup made from a sourdough-discard żur starter fermented with garlic and bay leaves.
Dessert
Light Molten Lava Cake
Dark-chocolate molten cakes with a thin shell and warm flowing centre.
Breakfast
Tiramisu-Brownie Baked Oats
Chocolate baked oats soaked with coffee and finished with a cool Greek-yogurt top.
Bread/Main
Universal-ish dough
Versatile starter discard dough
Dessert
Kogel Mogel
A Polish egg-yolk dessert, whipped until pale, thick, and almost mousse-like.
Side
Light Chickpea Hummus
Extra-smooth Lebanese-style hummus blended first with aquafaba for a lighter, silkier texture.
Main
Chicken Shish / Chicken Tawook
Yoghurt-spiced chicken breast skewers with cumin, paprika, Aleppo pepper, sumac, and a simple tahini sauce.
Main
Middle-Eastern Style Tofu Scramble
Savoury tofu scramble with tahini, turmeric, greens, tomatoes, avocado, and pomegranate.
Breakfast
Beet Pkhali
Georgian beet dip.
Bread
My First Sourdough Bread
A small whole-wheat sourdough loaf made with an active rye starter.
Main
Neapolitan Pizza
A simple home Neapolitan-style pizza built around a soft, well-fermented dough.
Main
Vegetable Korma
A gently spiced vegetable curry with a creamy, aromatic sauce.
About
A personal archive.
For me, cooking is an art with an ephemeral character. The fleeting parts matter most: the exact texture, aroma, heat, timing, and appearance exist only once. Even when the same recipe is repeated, no outcome is ever exactly the same.
Recipes are kept in one simple format: ingredients, method, serving, notes, and nutrition when available. Nothing more than needed.