Recipes

Ingredients 1 l of milk (can also be coconut or almond milk) 3 tablespoons of coconut oil 2 eggs 2 vanilla sugars a pinch of salt 350 g of plain flour food coloring – cherry red 3 bananas 500 g of Nutella 5 teaspoons of almond butter with dark chocolate and strawberries fruit for decoration: raspberries, strawberries, blueberries gold chocolate dragees with freeze-dried Kampot pepper for decoration Instructions 1. Prepare a batter for pancakes from milk, eggs, vanilla sugar, flour, and salt. Add the flour gradually until you see the consistency is just right. 2. Then mix the red food coloring into this batter. Let it rest for 5 minutes. 3. Fry the pancakes in coconut oil. 4. Mix the mashed bananas, nutty pepper butter, and Nutella. Spread this mixture on the pancakes, add strawberries, and fold them into triangles. 5. Decorate with fruit and golden chocolate balls. Those who want can also drizzle with maple syrup.   Enjoy your meal! Author: Nemehlo v kuchyni

Ingredients 6 eggs 2 tablespoons cream 200 g salmon (fresh or smoked) vegetables (salad mix, avocado, cherry tomatoes) 2 tablespoons olive oil 2 tablespoons lemon juice coarse Kampot salt red Kampot pepper Instructions 1. Crack the eggs and mix them with salt and a spoonful of cream. Pour the mixture onto a non-stick pan and first make one omelette, then the second. 2. Meanwhile, prepare the salmon on a plate drizzled with lemon and the salad with avocado and cherry tomatoes, also drizzled with lemon. 3. Add a little olive oil, Kampot salt, and red Kampot pepper. Author's tip To make the omelette nicely fluffy, whisk the eggs by hand with a whisk.   Enjoy your meal! Author: Matteo De Carli

Ingredients 2 marrow bones front beef for soup Grüner Veltliner white wine (approx. 0.75 l) 2 tablespoons oil salt, can be for example  Kampot coarse sea salt black Kampot pepper bay leaf 2 larger carrots 1 parsley garlic kohlrabi white onion celery spring onion Procedure 1. Place the bones and meat on a roasting pan – season with salt, pepper, and drizzle with oil. Roast in the oven at 240 °C for about 30–40 minutes, then remove the meat and trim it. Put the bones back in the oven for another 20 minutes. 2. Drain the fat from the roasting pan and save it for sauces later. Put the bones into a pot and cover them with cold water. Scrape the drippings from the roasting pan and pour them into the pot with the bones. 3. Place the root vegetables on a baking sheet and roast for 15–20 minutes. Then toss them into the pot, add the wine (use about a whole bottle for 15 liters) and cover with cold water. 4. Add Kampot pepper and other seasonings, bay leaf, parsley leaves, the remaining vegetables, and cook over low heat for about 9–16 hours. Every hour, skim off the foam to keep the soup clear. For the same reason, only add cold water to the broth if needed. 5. Do not cover the pot with a lid nor stir the soup; steam must escape, and condensation must not form in the pot so the broth can breathe. 6. After 16 hours, the broth is excellent! Strain it through a sieve. Discard the vegetables; fresh ones can be prepared for the soup by sautéing in butter. Cut potatoes into cubes and cook in salted water, and roast garlic in its skin for 10–15 minutes in the oven, then unwrap and serve on a plate with the soup. Before serving, you can sprinkle with spring onions and add chili. 7. According to taste, you can add noodles to the soup – homemade or store-bought. The broth keeps well strained in the fridge for a long time, but you can also freeze it, for example in an ice cube tray, and then use it anytime for sauces.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 10 thick white asparagus spears (ideally using the firm ends) 1 white onion 1 large potato 3 cloves of garlic butter a large handful of parmesan a glass of white wine (can be substituted with water or broth) ½ cream ¼ grated nutmeg black Kampot pepper Instructions 1. Sauté the onion and garlic in butter until golden, and at the end add the nutmeg to "release its aroma". 2. Pour in the wine and let it evaporate for a moment. 3. Add the peeled and chopped asparagus and potato pieces. 4. Pour broth or water just to cover the vegetables and cook for about 15 minutes until soft. 5. Blend everything thoroughly, then stir in a handful of parmesan and cream, and season with salt to taste. 6. Garnish the plate with toasted bread and freshly ground Kampot pepper. Enjoy your meal! .pepper..field tip White asparagus is ideal for soups, pasta, or gratins. For an intense flavor, use black Kampot pepper; for a milder taste, we recommend trying white pepper.   Enjoy your meal! Author: Alisha Cooking

Ingredients 200 g beef steak meat 1 tablespoon olive oil 5 cl favorite whiskey 5 cl cream 50 g cold butter 1 large tablespoon fresh pickled pepper Kampot pepper and salt to season the steak Instructions 1. Salt and pepper the steak. 2. Heat the oil in a pan and sear the meat on both sides. Remove it from the pan and set aside. 3. Pour the whiskey into the pan and let the alcohol completely evaporate. Turn off the heat and add the cream and pepper, and finally small cubes of butter. 4. Taste it. And that's it! You can serve it, for example, with roasted asparagus, blanched vegetables, potatoes, or simply with your favorite side dish.   Enjoy your meal! Author: Lea Skálová

Ingredients 1 small Hokkaido pumpkin a handful of favorite herbs (thyme, rosemary) 1 tablespoon olive oil salt (for example, fleur de sel can be used) white Kampot pepper Ingredients for yogurt dip 1 Greek yogurt 1 small clove of garlic salt white Kampot pepper Instructions 1. Wash the pumpkin, halve it, scoop out the seeds and cut into wedges. Place on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt, pepper, and add a few sprigs of thyme. Bake at 180-200°C for about 35–40 minutes. 2. Prepare the yogurt dip. Mix Greek yogurt with salt, pepper, and 1 small clove of finely crushed garlic. 3. Place the baked pumpkin wedges on a plate, sprinkle with crumbled feta, optionally sprinkle with roasted pumpkin seeds and fresh parsley. 4. Serve with the yogurt dip.   Enjoy your meal! Author: Tasty Kitchen

Ingredients for ravioli dough 500 g plain flour 00 70 g water 200 g egg yolks (+ one yolk for brushing) 1.5 teaspoons extra virgin olive oil a pinch of salt Shrimp filling 225 g PnD shrimp (Peel and Deveined = peeled tails and removed intestines) 3 tablespoons cream cheese 2 tablespoons ricotta 2 tablespoons chopped fresh chives 1 lemon (zest and juice) salt Red Kampot pepper For serving and seasoning 60 g chicken broth 2 tablespoons chopped shallots 1 tablespoon chopped fresh chives 1 tablespoon butter 1 lemon (zest and juice) flake salt from .pepper..field microgreens for garnish Red Kampot pepper Instructions 1. Prepare the ravioli dough. Pour the plain flour (preferably 00 flour) into a bowl, add a pinch of salt, then add the egg yolks, water, and olive oil. Mix everything thoroughly; you can also use a kitchen robot. If the dough seems too wet, carefully add flour, or if it seems too dry, add a little water and knead the dough thoroughly. Transfer it to a floured surface or directly onto the kitchen countertop and knead the dough by hand until it starts to have a shiny and smooth surface. Wrap it in cling film and let it rest in the fridge for 30 minutes. 2. While the dough is chilling, prepare the filling — the shrimp mousse. The most important are the shrimps, which should be headless, peeled from the shell, tails removed, and intestines taken out. Use a sharp knife to make a cut along the back of each shrimp, about half a centimeter deep; the shrimp meat will open, revealing black or white intestines (this is the entire digestive tract of the shrimp — stomach and intestine). Use the tip of the knife to gently lift the intestines and pull them out with your fingers. You can use the shells and heads for broth; discard the intestines. 3. Put all the ingredients for the shrimp mousse in a blender. The cleaned and deveined shrimp, cream cheese, ricotta, chopped chives, salt, grated zest from one chemically untreated lemon and lemon juice, and a pinch of freshly ground red Kampot pepper. Blend everything until smooth. Put the finished filling into a piping bag and place it in the fridge. 4. Take the dough out of the fridge and roll it out as thinly as possible, from which you will cut circles with a diameter of 6– 7 cm. Use a round cutter or a glass, but preferably a pierogi cutter. In the center of each cut-out circle, using a piping bag with filling from which you have cut off the tip, layer the shrimp mousse. Use a kitchen brush to brush the edges of the dough circle with egg yolk and fold it in half so that the edges join and form a semicircle. Press the edges together with a fork to ensure that the ravioli do not open during cooking. A pierogi cutter is very helpful in this step. Place the filled ravioli on a floured surface, but preferably cook them immediately in boiling salted water for about 2 minutes. Watch until they float to the surface. 5. Meanwhile, prepare the sauce for the ravioli. In a larger saucepan, melt the butter, add the broth and stir with a whisk until everything is thoroughly combined and not boiled over. Add finely chopped shallot and chives and let it simmer. Cooked ravioli in the sauce are "bathed," which gives them shine (glaze) and flavor. 6. Try to serve as quickly as possible, ravioli cool down quickly. Just before serving, lightly salt with flake salt, pepper with freshly ground red Kampot pepper, and garnish with herbs and freshly chopped chives directly on the plate. Special tip from the recipe author Ravioli also taste great coated in a nut breadcrumb mixture, which I prepare by blending panko breadcrumbs and hazelnuts in a 1:1 ratio. I toast this breadcrumb mixture in brown butter (beurre noisette). I prepare it by slowly clarifying butter over medium heat until it starts to smell nutty and changes color to brown. I remove it from heat and strain it through a sieve lined with gauze into a stainless steel bowl, then toast the nut breadcrumbs in it. I then lightly sprinkle the cooked ravioli directly on the plate with this breadcrumb mixture.   Enjoy your meal! Author: Made by Kristína

Ingredients 800 g boneless chicken meat (breasts, thighs) 3 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon fennel 1 teaspoon coriander (seeds) 2 whole Kashmiri chillies ½ teaspoon turmeric 1 tablespoon black Kampot pepper 1 tablespoon coconut oil 1 medium-sized onion 1 tablespoon ginger-garlic paste 400 ml coconut milk 1 tablespoon fenugreek leaves (Greek hay) salt to taste Instructions 1. Toast the black pepper in a dry pan until fragrant; once you smell it, remove it from the heat source and let it cool to room temperature. Do the same with the remaining spices, i.e., fennel, cumin seeds, coriander, and chilli, which you can toast together. Do not let the spices toast for too long to avoid burning and bitterness. Once the spices reach room temperature, coarsely crush the pepper and finely grind the other spices together. 2. In a small bowl, mix the oil, pepper, ground spices, and turmeric. 3. Cut the chicken into pieces and marinate in the prepared spiced oil for at least an hour, preferably overnight. 4. In a pot or deep pan, heat the coconut oil, sauté the onion until golden, then add the ginger-garlic paste and stir-fry together for a minute while continuously stirring. Add the marinated meat to this base mixture and sear it on high heat. 5. Reduce the heat, add the coconut milk, and cook for about 20 minutes until the meat is tender, fully cooked, and the sauce has reduced to a thicker consistency. 6. Finally, season with salt if needed. 7. Serve with rice or one of the Indian breads (flatbreads).   Enjoy your meal! Author: Ilona Bansal Chai & Chilli

Ingredients 100 g goose prosciutto 2 large handfuls of mixed salad greens extra virgin olive oil raspberry vinegar red grape wine salt for seasoning and final styling (Kampot Fleur de Sel) Red Kampot pepper 2 very thin slices of bread Instructions 1. First, prepare the salad dressing. 2. Mix about 2 tablespoons of oil, 1 tablespoon of vinegar, and a pinch of salt. Add a few berries of red Kampot pepper to the created emulsion. 3. Slice the prosciutto into thin slices and let it sit at room temperature for at least half an hour – it will develop a wonderful aroma. 4. Cut the bread into thin slices; you can also roll it out a bit with a rolling pin. Brush with olive oil or goose fat and place in a hot oven (180 °C) for about 4–5 minutes. Let cool. 5. Halve the grapes and remove the seeds if they have any. 6. Put the salad into a large bowl and pour over the dressing. Gently toss it with your hands and divide onto plates. 7. Place slices of prosciutto on the salad and add grape wine and bread chips. 8. Serve immediately.   Enjoy your meal. Author: Markéta Hrubešová

Ingredients 1 wild boar back 500 ml dry rosé wine 1 tablespoon Dijon mustard 1 tablespoon allspice 1 tablespoon juniper goose or duck fat salt (for marinating, coarse Kampot sea salt works great) black Kampot pepper Ingredients for the sauce 2 carrots 1 large parsley root 500 ml broth apple cider vinegar 1 lemon about 1 tablespoon sugar 1 tablespoon butter Ingredients for carrot and potato straw 2 carrots 2 potatoes rapeseed oil potato gnocchi 1 tablespoon butter Instructions 1. Clean the meat and remove the sinews (note: you can make broth from the trimmings). 2. Put the wine and freshly crushed spices into a large bowl. Coat the meat with mustard and place it in the bowl. 3. Cover with cling film and let it rest, preferably until the next day. Turn the meat about halfway through. 4. Lightly salt the dried meat. Sear it on all sides in fat, pour about half of the marinade and broth over it, and simmer covered for about 30 minutes. 5. Add half of the cleaned vegetables cut into larger pieces. Turn the meat and pour in the remaining marinade and broth. Simmer for another 30 minutes or until done. 6. For the straw, prepare thin strips of sliced and dried carrot and potato. Fry in batches in a thicker layer of oil until crispy. Let drain on paper towels. 7. Remove the meat and let it rest in a warm place. Blend the sauce until smooth and strain through a sieve. 8. Season with sugar, a drop of vinegar, and lemon juice. Taste! If needed, loosen with a bit of broth or water. Finally, stir in pieces of cold butter (do not boil afterwards). 9. Melt butter in a small pan, add gnocchi and salt. Sear and pour about 200 ml of hot water. Let it cook off and stir occasionally. 10. Place the sauce on plates, add slices of the meat and gnocchi. Finally, sprinkle with vegetable straw (salt the straw just before serving). .pepper..field tip For final seasoning of dishes, you can try our fleur de sel.   Enjoy your meal! Author: Markéta Hrubešová

Ingredients for Creamy Spread 3 tablespoons Lučina cheese 1 tablespoon sour cream 1 clove of garlic Kampot salt Red Kampot pepper Instructions 1. Toast the bread in olive oil until crispy. 2. Spread the flavored cheese on top, add sliced avocado, drizzle with lemon, season with pepper, and sprinkle with black sesame seeds. 3. Garnish, for example, with edible flowers or fresh parsley.   Enjoy your meal! Author: Tasty Kitchen

Ingredients 200 g spaghetti 160 g grated parmigiano cheese + for sprinkling 60 g butter 2 tablespoons crushed black Kampot pepper Fleur de Sel from Kampot for seasoning Instructions 1. Bring water to a boil, salt it, and cook the pasta for about 7–8 minutes. 2. Heat the butter in a pan and sauté the crushed pepper in it for about 30 seconds. Reduce the heat and add the pasta. On low heat, pour a little of the pasta cooking water (about 3 tablespoons) over the pasta. Add the grated parmigiano and stir until everything combines into a creamy sauce. 3. Divide into two portions. Serve with ground black Kampot pepper and grated cheese on top. .pepper..field tip Just as good as crushed pepper tastes the .pepper..pasta with Kampot pepper directly crushed inside.   Buon appetito! Author: Matteo De Carli

Ingredients 225 g plain flour (00) 2 teaspoons gluten-free baking powder Good Cook ½ teaspoon ground cinnamon 3 teaspoons pumpkin spice (recipe below) 70 g cane powdered sugar 30 g cane sugar 200 g pumpkin purée (ideally homemade) 2 large eggs 125 g butter Ingredients for pumpkin spice 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg several whole cloves a pinch of cardamom 3 grains of  dark red Kampot pepper Instructions 1. Preheat the oven to 200 degrees Celsius. Line a muffin tin (paper or silicone). 2. In a bowl, mix all the dry ingredients (flour, baking powder, cinnamon, sugar, and pumpkin spice with Kampot pepper). 3. In another bowl, whisk the cleaned eggs, reduce the speed, and slowly add the dry ingredients. 4. Finally, add the melted butter and mix for about 1–2 minutes. 5. Bake for 15 minutes. .pepper..field tip: pumpkin spice with dark red Kampot pepper This spice is very popular in America, but you can also buy it here. It is available, for example, in some drugstores or specialty shops, but making it at home is simple and worthwhile! With a pinch of our quality Kampot pepper, you will have the best homemade blend. The preparation is very simple. Just blend all the ingredients into a fine powder and store in a sealed container in the fridge.   Enjoy your meal! Author: Nemehlo v kuchyni

Ingredients 1,500 g pork ribs Salad yellow radish red onion coriander chili Marinade 75 g black Kampot pepper fleur de sel 75 g mustard seeds 50 g fennel seeds 50 g caraway seeds 50 g Garam Masala spice mix 75 g Hungarian paprika (sweet, mild paprika) 25 g nutmeg 10 cardamom pods Preparation the day before 1. To prepare the brine, put all the ingredients into 1 liter of water and bring to a boil. Set aside and let cool. Remove the hard skin and membranes from the back (boned side) of the short rib by inserting a sharp knife between the skin and meat and making several small cuts to loosen the skin, then pull it off. 2. Immerse the prepared rib into the cold brine (make sure the entire piece is submerged) and leave in the refrigerator for 12 hours. 3. Meanwhile, for the marinade, finely grind the ingredients in a coffee grinder. Weigh the marinade and set aside 50 grams. You will not need the rest of the marinade, but you can of course use it for preparing other dishes. Procedure on the day of smoking 1. Remove the ribs from the brine and lightly pat dry with a kitchen towel. Coat with the marinade and let rest in the fridge for 2 hours. 2. Light the charcoal in the Big Green Egg and heat to 100 °C. Sprinkle a handful of cherry wood chips onto the glowing coals, insert the convEGGtor or stainless steel basket for the convEGGtor with two half-moon stones into the EGG. Place the grill grate and put the prepared ribs on it. Insert the Meater probe (wireless thermometer) into the center of the meat and set the temperature to 70 °C. Close the EGG lid and let the ribs cook until the desired internal temperature is reached. 3. Remove the ribs from the EGG once the internal temperature reaches 70 °C. Wrap them in foil with some butter and whiskey and place back on the grill grate inside the EGG. The meat will retain its core temperature for a long time. Let it cook until the core temperature reaches 90–95 °C. Remove the ribs from the EGG once the meat reaches the desired internal temperature and let them rest covered with foil for half an hour. Cook at low temperature until you have reduced the volume by one third. 4. Remove the stainless steel grill grate from the EGG and insert the cast iron grill grate. Leave the convEGGtor in the EGG. Heat to 180 °C. Unwrap the meat from the foil. Place it bone-side down on the grill (then on the cast iron plate if you have one available) and close the EGG lid. Let the meat caramelize for about 30 minutes. Meanwhile, chop all the salad ingredients and mix together. Remove the ribs from the EGG. Cut the ribs between the bones into four pieces.   Enjoy your meal! Author: Nyoman Purnata

Ingredients yeast dough fruit to taste, in our case strawberries crumb topping red Kampot pepper Preparation of the grill and accessories 1. Heat the Big Green Egg to about 200 °C and insert the ceramic plate, called convEGGtor. 2. Prepare a cast iron pan, greased with butter. Procedure 1. Remove the dough from the refrigerator about 1 hour before baking and let it warm to room temperature. Then roll it out into a thin sheet the size of the cast iron pan or baking dish you will use. 2. Place the sheet into the greased dish, in our case the BGE cast iron pan. Clean and halve the strawberries lengthwise, then arrange them on the rolled-out dough. 3. Generously sprinkle with crumb topping. Season with red Kampot pepper. Bake at 200 °C for about 20 minutes until golden brown. 4. Let it rest briefly and cut into triangles. You can serve it as is or with ice cream to taste.   Enjoy your meal!

Procedure 1. The process is the same for both salmon and duck, differing only in the smoking duration. The temperature of the Big Green Egg should range from 80 to 100 degrees Celsius. 2. Salt both products with fleur de sel and pepper them – salmon with red pepper and duck with freeze-dried pepper. Place on the grill with any vegetables you like. 3. The salmon is smoked on a soaked cedar wooden plank, which imparts a specific sweet flavor of cedar wood to the fish. The duck breasts are smoked directly on the stainless steel grate. Clean the duck breasts and score the skin in a crosshatch pattern. The finer the pattern, the less fatty it will be. Grill with the skin side up so that the released fat drips over the meat. 4. Try to maintain the lowest possible temperature in the grill to ensure the smoking lasts as long as possible. 5. The salmon should reach an internal temperature of 49–52 degrees, and the duck 56–59. To guarantee these temperatures, you can use a wireless Meater probe and then monitor the temperature on your mobile phone. 6. For a stronger smoky flavor, use apple wood chips that have been soaked in water before smoking to create more smoke.   Enjoy your meal!

Ingredients 250–300 g pork chops with bone 6 pcs green asparagus 6 pcs potatoes 50 g morels 50 ml meat demi-glace sauce 50 ml cream 10 leaves of wild garlic lard fleur de sel black Kampot pepper Procedure 1. Cut the potatoes into 6 equal pieces and confit them until soft in lard. 2. Season the pork chop with salt and black Kampot pepper. 3. Place on a hot grill and grill for about 10 minutes on each side, flavoring by adding several leaves of wild garlic. 4. Meanwhile, sauté the morels, pour in the demi-glace and cream, and simmer for a few minutes. Season with salt and black Kampot pepper. 5. 2 minutes before the meat is done, add the green asparagus to the grill and grill for 1 minute on each side. 6. Remove the pork chop from the grill, add the confit potatoes which you previously took out of the lard, and pour the morel sauce over. Garnish with grilled green asparagus and fresh wild garlic leaves.   Enjoy your meal! Author: Ondřej Hutník

Ingredients 2 small eggplants 2 cloves of garlic 4 tablespoons of olive oil salt freeze-dried Kampot pepper 2 tablespoons of tahini paste a sprig of flat-leaf parsley 2 tablespoons of lemon juice Instructions 1. Roast and char the eggplants. 2. Scoop out the soft flesh and chop it with a knife. 3. Season with garlic, salt, freeze-dried Kampot pepper, oil, lemon juice, and tahini paste. 4. Serve garnished with parsley.   Enjoy your meal! Author: Petr Pejřimovský

Ingredients 3 avocados 2 cloves of garlic a sprig of coriander fleur de sel red Kampot pepper 2 tablespoons of lime juice 2 tomatoes ½ red onion olive oil Instructions 1. Mash the avocado, drizzle with oil and lime juice. 2. Salt and pepper to taste. 3. Add diced tomatoes and onion, crushed garlic, chopped coriander. 4. Mix and it’s ready.   Enjoy your meal! Author: Petr Pejřimovský

Ingredients 1 head of garlic 2 tablespoons of olive oil salt white Kampot pepper 2 egg yolks 1 teaspoon of Dijon mustard 2 tablespoons of lemon juice 2 dl of smoked oil 1 small black truffle (we recommend Truffles from Markéta) Instructions 1. Roast the garlic with salt, pepper, and olive oil. 2. In a bowl, mix the egg yolks with lemon juice, Dijon mustard, salt, and pepper. 3. Slowly pour the smoked oil into this mixture and whisk it in. 4. Add the paste made from the roasted garlic. 5. Mix everything and serve with grated truffle.   Enjoy your meal! Author: Petr Pejřimovský