Scientist and Science Journalist

200 g small red chilli peppers
2.5 dl water
1 tsp salt
1 tsp sugar
1 tbsp vinegar
1 tbsp oil

Chop chilli peppers, and let them simmer in water for 15 min.
Move chilli peppers/water mixture to blender and add salt, sugar, vinegar and oil. Blend till it forms a nice smooth paste.
Place back in pot and boil until the sauce reaches required thickness. Water can be added to thin the sauce.

Peanut sate sauce
Excellent with barbequed chicken/pork/tofu or as a basis for sate stir-fry. As discovered on an Athens BBQ in May 2006, also delicious with nachos!

100 g roasted peanuts
3 spring onions, cut into rings
2 cloves of garlic
1 tsp curry powder
1tsp ground cumin seed
1tsp ground coriander seed
1 tbsp honey
2 tbsp soy sauce
2.5 dl water
1-2 tsp sambal oelek (see above)

Blend peanuts, spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water to a smooth paste.
Boil sauce until it reaches the required thickness.
Add 1-2 tbsp sambal oelek to spice the sauce up.

Simple BBQ chicken skewers
To reap the full benefit of peanut sate sauce.

Chicken breast
2 tbsp soy sauce
2 tsp lime juice
2 tsp sesame oil

Put chicken strips on skewers and marinate in a mix of soy sauce, lime juice and sesame oil and marinate chicken strips.
BBQ till delicious.

Simple and quick shortbread
Does not stay fresh long, but you will never find out anyway! Great with strawberries.

180 g butter
175 sugar
100 g corn starch
175 g flour
1 egg

Mix ingredients with bare hands, spread out in greased oven tin (appr. 20 x 30 cm), and bake at 350F for 20-30 minutes, depending on required crispness.