Tiny Test Kitchen

These delightful, fluffy “cheesy puffs” always go quickly at any party. They are so easy to make; after making a simple choux pastry with Gruyère and Parmesan added, all that is left is to pipe them out and bake them. These have gotten me out of many a pinch when I know that I am […]

This recipe came out of a very simple philosophy… ‘waste not, want not’. As you may have gathered I hate to throw anything away and as I had two spare chicken thighs from my Baked Barbecue Chicken from last week I decided to shred them and heat them with some extra Kansas City-style Barbecue Sauce. […]

After last week’s Barbecue Chicken Thighs this recipe may be the second easiest recipe I have posted on this site. I almost feel guilty for posting them both together. The only reasons that I do not are firstly I know how little I want to be standing in front of a hot stove in the […]

This is honestly the most simple recipe you will ever see… I almost feel guilty for putting it up! But it came in so super handy when I had some boneless skinless chicken thighs recently. I made the Kansas City-style Barbecue Sauce with no exact meal in mind for it, knowing that it was an […]

I am slightly crazy about barbecue. As I have mentioned before, I grew up in England and barbecue there is not so much an art form but more slabs of meat blackened over charcoal. My first foray into the world of bbq was a place in Washington DC called Rockland’s. The initial bite into the […]

Some may say that writing a recipe for white chocolate chip cookies before I have posted a recipe for regular choc chip cookies is sacrilege. The good news is you can replace the white chocolate chips with semisweet chocolate chips to make regular choc chip cookies. I am one of the weird breed of people […]

Ask any ex-pat and they will tell you that aside from being away from their friends, family and family pets (our dogs mean a lot to us!) the thing that they miss the most is the food. As many of you know, I am from England and while the rest of the world is laboring […]

Even though it sounds remarkably boring of me, one of the things that I look forward to most when eating out at Japanese restaurants is the salad. The vegetables used in the salad are not usually particularly interesting, although I do love the shredded carrots that are sometimes put in, it is the dressing takes […]

Marinating is similar to brining (which I believe my love of is well documented), both add flavor to the meat but a marinade is more concerned with tenderizing the meat rather than adding moisture.  This recipe takes a slightly tougher skirt steak and makes it tender, delicious and more-ish.  At a push I would say […]

When I was last at a farmer’s market I became slightly over eager about the new summer produce (well, almost-summer produce). Somehow, this translated into my coming home with 3 pints of little, ripe grape tomatoes. I diligently added them to every salad I ate for a week, momentarily pondered making a chilled tomato soup […]