Tessi's Kitchen
I love food. I love food so much that it consumes every thought.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 6 | Founded | a year ago | Last Issue | 4 months ago |
| Active | |||||
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tessiskitchen.substack.comLatest Issues
Sourdough Tiramisu Scrolls
Serves: 8–10
Prep Time: 3 hours (including rising)
Bake Time: 40–50 minutes
Dough
Ingredients
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100 g sourdough starter
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500 g plain flour
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1 egg
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70 g mild olive oil or vegetable oil
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70 g sugar
*...
Entertaining Go-To's
In this edition I’ll be taking you through a few of my favourite dishes to serve when entertaining or when I’m heading somewhere and need to bring a plate. I’m not going to include recipes for absolutely everything because that would turn i...
Pide (Turkish Pizza)
Pide (otherwise known as Turkish pizza) is an absolute staple and guaranteed crowd-pleaser in my house! It’s essentially a piece of Turkish flatbread shaped into a long, boat-like base and most commonly filled with minced meat and cheese, b...
Peach Galette w/Whipped Ricotta and Maple Pecans
My culinary love in Aussie summer, or summer anywhere, is the fruit. As someone who has disliked breakfast since I knew what it was, fruit has always been my go-to. I was always excited for summer to come around because of the arrival of pl...
Juicy Poached Chicken and Homemade Chilli Crisp
After a week of abominably hot weather in Sydney, we had a ‘cold’ and rainy day yesterday. This immediately made me crave a comforting, wintery soup. It was, however, still too hot to have a bowl of soup, so I settled on making my juicy poa...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Tessi's Kitchen.
| Subscribers | Engagement | 65 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
I love food. I love food so much that it consumes every thought and I want everyone else to experience that too. I have been logging my recipes in a journal for the past few years and think it is time that I share them with others.
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