Green chili sauce

Recently travelling through Thailand I've found this ridiculously good sauce. It is very simple, hot and refreshing... while keeping to Thai rule of hot sauces - does not mask the taste of food it dresses.

The recipe differs, but the general ingredients are:
- 1 part green chili(bird's eye chili or similar small, green and hot/mild)
- 6 parts fresh lime
- 6 parts fresh coriander greens
- Lemon juice (to add to the mixture if it's too dry)
- (optional) spring onions, sweet basil, mint, lemongrass

We start chopping.
Everything has to be chopped very finely to be almost a paste:
- Finely chop the chili and put in a bowl
- Squeeze the lime juice over the chili.
- Remove all the dry flesh and keep the peel. Chop it finely and mix in with the chili.
- Finely chop the coriander and your optional ingredients and mix them in with the chili.
- If the mixture is too dry, you can add lemon juice or juice another lime.
- Mix well with a spoon and leave for some time to get the heat distributed evenly.
- Add salt for longer storage

Ideally consumed immediately

My favourite is just fresh peeled prawns dressed in this sauce. It's magical....

Red Caipirinha (Updated)

Capirinha is the beloved and traditional Brazilian drink. Extremely well balanced taste of cachaça, sugar and lime.
However, this drink is no longer confined by borders and therefore has perpetrated the bars and clubs of Europe.
I decided that the lively, but boring, greenish color of the drink needs an update. A really simple one.
Here comes the Red Caipirinha:

Tagliatelle with blue cheese

The simple rustic dish from the Italian classics. Fresh tagliatelle bring the earthy taste with the best falvours of wheat. Most important part of the preparation of the dish is to make sure that the wheat flavours are not dominated by the sauce.

Sweet marinated Chicken

A dish for people with some time to spare and a grill. Unusual ingredients yield some unusual flavors and will surprise some people.

The Ultimate Duck Liver Pate

 Simplest ever dish. A very good option for a starter or a fancy party finger food.

JJAMPONG (With rice noodles)

Visiting Korea one of my most favourite dishes was their spicy seafood noodle soup. The mixture of spices and lightness of the seafood is always something interesting. Every East Asian cuisine has something similar, but I like Korean the best.

Now I like spicy, but I don't like to overdo it when cooking at home.
So my take on the soup is a bit lighter and with more complimentary flavours.

Apple Crumble in a microvawe oven.

For a long time I have been experimenting with recipes that would work using microwave oven instead of gas or electric ovens. Usually baked goods are really not an option for microwave ovens, but this little something got me surprised.
Crumble is the one recipe that worked in the microwave oven as good as in a gas oven. Sure the color resulted in pale yellow, not brown, but the color can be corrected if you have a culinary blow torch.
The crumble recipe is quite simple:

• baking flour 250 g
• butter 150g

Mix it thoroughly, add more flour to get brittle consistency, the prices should not stick and make dough.
When cooking in the microwave oven, do not cover the crumble. Your microwave oven should dehumidify so the crumble does not become soaked.

A video recipe can be found at Videojug: http://www.videojug.com/film/how-to-make-apple-crumble