Welcome to my
Mad Scientist’s Kitchen

On this site I am going to share my recipes for various dishes and baked goods, which I often modified with a scientist (chemist) approach. All these recipes I have tested in my kitchen, often experimenting with changes; if successful they made it to this site.

This started with with one of the first recipes I wrote (it was more a blog than a recipe): “Confessions of the Mad Scientist (Pizza)”. It still had all information needed for a recipe but was not organized in steps and table of ingredients. I got some positive feedback on it, so this site is the result. The additional reason for switching to a web site is that it was not always easy to share my recipes with friends or wider audience.

I am Polish, I was born, grew up, and spent about half of my life in Poland, so many of my recipes have Polish origins, but I often adopt recipes from other countries.

Although I have several handwritten recipes in Polish, and some of them are quite old, passed in my and my wife’s family through generations, I decided to publish these recipes in English, as many of my friends do not speak Polish, and most of my Polish friends and family speak English. This includes my grand-kids.

To contact me with questions or comments, please send me an e-mail to [email protected]

To navigate to other pages with some useful information (General, About, Units and Measures) select them at the top of any page or post (if using a computer browser).
If reading this on a smart phone, press on a Menu button at the top-right of the page (it looks like three horizontal lines). This may apply also to tablets.

At this point I categorized the recipes somewhat arbitrarily into two groups: Baking and Cooking. This is not always very strict; for example pączki are tagged as baking, even though they are deep fried. Baked fish on the other hand is tagged as a cooking recipe. If a recipe is for an ingredient that is used in another recipe it will go in the category of that second recipe. One rule for categorization that I generally stick to is: If it is a baking recipe the ingredients should be measured or weighed, sometimes very precisely; for cooking you can go by feel and improvise and treat the amounts in the recipe as a starting point.
The pages selectable at the top will give you listing of the recipes in each category.
The recently published recipes are also listed below.

Finally, this is work in progress. I will be making the recipes easier to access, and also modify them if I learn new tricks. So feel free to download or print the recipes, but also check for any updates