Recipes

Ingredients (2 servings) 400 g mouflon loin 200 g peeled Jerusalem artichokes White, red and black pepper Casas de Hualdo Cornicabra olive oil Ingredients – meat 2 tablespoons Casas de Hualdo Cornicabra olive oil 2 teaspoons black pepper 1 teaspoon Dijon mustard 1 tablespoon chopped parsley Ingredients – purée milk 10 white peppercorns salt Ingredients – sauce 400 ml beef broth 1 tablespoon dried mushrooms 10 juniper berries 10 red peppercorns 50 ml cream 50 ml cognac 30 g butter salt Ingredients – croquettes 200 g type C cooking potatoes coarse flour 1 egg 1 teaspoon red Kampot pepper plain flour, beaten egg, breadcrumbs for coating Ingredients – side dishes 1 clove garlic 1 larger shallot 1 tablespoon Casas de Hualdo Cornicabra olive oil salt white Kampot pepper For serving Sea Salt Flakes a bit of chopped parsley Procedure 1. Clean the meat, sprinkle with a teaspoon of crushed pepper, place in a vacuum bag, add 2 tablespoons of olive oil, and vacuum seal. 2. Clean the Jerusalem artichokes (keep them in water with juice from half a lemon). Then put them into boiling salted water and cook until soft. 3. Blend the cooked Jerusalem artichokes with white pepper and milk. Add enough milk to make a thick purée. 4. Boil the potatoes until soft, let cool, then grate finely, add the egg, crushed red pepper, and gradually add coarse flour. 5. Knead a slightly sticky dough, form into balls, and coat them in the classic three-step breading. 6. Pre-fry the croquettes in oil heated to 150 °C for about 5 minutes. Just to warm them through and firm up, not to brown them. 7. Boil the broth together with spices and mushrooms until thickened, add cognac, cream, and boil again. Before serving, strain, heat, and at the end stir in butter off the heat. 8. Peel the shallot, cut into quarters, and just halve the garlic. Drizzle with olive oil and roast in an oven preheated to 180 °C. Roast until the garlic is soft and golden on the surface. Sprinkle with some crushed pepper. The shallot will be soft but without color, so torch it with a flambé torch. 9. This way you have everything pre-prepared so you can quickly finish, heat, and fry everything. 10. Prepare the meat using the sous-vide method at 57°C for 1 hour and 15 minutes. 11. Once the meat is cooked, remove it from the bag, pat it dry, and sear it quickly in olive oil. 12. After searing, brush it with mustard and coat it in a mixture of chopped parsley and a spoonful of crushed black pepper. Let it rest for at least 3 minutes. 13. Meanwhile, heat the purée and the sauce. Fry the croquettes quickly until golden brown. Heat the garlic and shallots in the oven. 14. Serve on a hot plate, starting with the purée, then the sliced meat, croquettes, garlic, shallots, and add the sauce. Finally, season the meat with Sea Salt Flakes and sprinkle the entire dish with some coarsely chopped chives.   Enjoy your meal! Author: David in the kitchen

Ingredients – cake 50 g high-percentage chocolate 2 eggs 50 g erythritol 20 g coconut oil 35 g whole wheat flour 1 tablespoon cocoa Ingredients – compote 200 g frozen forest fruits juice of 1 small lemon red Kampot pepper Instructions 1. Melt the chocolate together with the coconut oil over a water bath. 2. Whisk the eggs in a larger bowl until foamy with erythritol, then gradually and slowly add the melted chocolate. It is necessary to keep stirring because the chocolate is warm and the eggs could curdle. 3. Finally, carefully fold in the sifted whole wheat flour with cocoa. 4. Grease the baking dishes with coconut oil and dust with whole wheat flour or cocoa. Cocoa looks very nice even after unmolding the cake onto a plate. 5. Fill the mixture into 2/3 of the dish and let it rest in the fridge for at least an hour. 6. Then bake the cakes in a preheated oven at 180 °C for about 15–20 minutes. It is really necessary to monitor them because it may take a moment to find the right time so that the inside of the cake remains underbaked. Therefore, do not bake all the cakes at once, but first put one test cake in the oven. Based on it, you can bake the others. 7. Meanwhile, prepare the compote. Boil the forest fruits, add lemon juice, and let it cook until most of the water evaporates. Finally, add a little freshly ground red pepper. And it’s done. Chocolate and spicy compote is an incredibly perfect combination.   Enjoy your meal! Author: zhubnivkuchyni

Ingredients – dough 230 g plain flour 115 g cold butter 30 g sugar 1 egg yolk a little cold milk Ingredients – frangipane 100 g softened butter 125 g sugar 2 eggs 1 packet vanilla sugar 50 g plain flour 170 g almond flour Kampot red pepper (10 turns of the grinder – don’t be afraid of the pepper, it nicely enhances the flavor of the tart, feel free to add more) a pinch of gingerbread spice 3–4 plums excess dough for the top of the tart + egg for brushing powdered sugar Instructions Dough 1. Work the plain flour, cold butter, sugar, and egg yolk into a smooth dough. If the dough is too dry, add a drop of cold milk. 2. Shape the dough into a disc and let it rest in the fridge for at least half an hour.3. After half an hour, take the dough out of the fridge and gently roll it out (about 3 mm thick), carefully transfer it into a tart pan and gently press the edges. Cut off the excess dough with a knife. 4. Put the tart pan with the dough back into the fridge for half an hour while you prepare the filling. Frangipane 1. Beat the softened butter with sugar and vanilla sugar in a bowl, then add eggs one at a time and beat them into the butter. 2. This will create a slightly runny mixture, into which sift the plain flour together with the almond flour and gingerbread spice.3. Finally, grind in the Kampot red pepper into the finished mixture. Assembly + baking 1. Spread the frangipane on the chilled dough in the tart pan. 2. Slice the plums and place them on top of the almond mixture. Sprinkle the prepared tart with a little powdered sugar. 3. You can cut any shapes from the leftover dough to decorate the tart or sprinkle the tart with almond flakes. 4. Place the tart pan in a preheated oven at 180 °C and bake for about 50–55 minutes. 5. Let the baked tart cool down and dust it with powdered sugar.   Enjoy your meal! Author: Honza_peče

Ingredients 270 g egg whites (1 egg has about 30 g of egg white) 90 g granulated sugar 130 g butter + for greasing the pan 60 g vegetable oil (rapeseed or sunflower oil is good) 300 g milk chocolate, or 150 g milk chocolate and 150 g dark chocolate (70% and above); if you use milk chocolate, add 150 g sugar, if you use milk and dark chocolate, add 180 g granulated sugar 180 g egg yolks (1 egg has about 30 g of egg yolk) 165 g plain flour coarse flour for dusting the pan 10 g baking powder 10 crushed balls of  freeze-dried Kampot pepper Instructions 1. Grease a 26 cm diameter pan with butter and dust it with coarse flour or coconut. The batter is quite a lot; if you have a smaller pan, divide the batter and bake it in another pan, otherwise the batter will overflow. 2. Whip the egg whites with 90 g sugar until stiff peaks form. 3. Melt the chocolate in a double boiler, add butter and oil, mix everything, and add the remaining sugar (as mentioned above, either 150 g or 180 g). 4. Mix the flour, baking powder, and pepper together with the egg yolks into the butter and chocolate mixture, but it must not be hot. The pepper must be crushed in a mortar. 5. Gradually fold the whipped egg whites into this mixture. Do not rush mixing; you don’t want to lose the air in the batter but want it to remain nicely whipped. 6. Pour the batter into the greased and dusted pan and bake at 150 °C for about 90 minutes. We want the batter to bake slowly. This way, the egg whites won’t curdle, and the batter will stay fluffy even after baking. 7. Freeze-dried pepper is fresh green pepper dried by freezing. Its flavor is very strong and intense. Therefore, add it to the batter according to your taste. Taste as you go. If you use homemade eggs, you can even taste the raw batter. There is nothing to fear. Enjoy your meal!

Ingredients 200 g plain flour 130 g whole wheat flour 240 ml milk 40 g butter 40 g water 23 g yeast 5 g (1 teaspoon) sugar 5 g (1 teaspoon) salt 50 g buckwheat What can you fill the muffin with? happy egg avocado cherry tomatoes lime salt red Kampot pepper sprouts (e.g. alfalfa, mung bean sprouts, bean and lentil sprouts) Procedure 1. Crumble fresh yeast into a larger pot, add a teaspoon of sugar and stir with a fork until it becomes a liquid mash. 2. Pour in half of the lukewarm milk (max. 40 °C), which you warm up in the microwave or in a pot. Take a tablespoon from the measured amount of plain flour and stir it into the milk.  3. Dust the surface of the milk with another tablespoon of flour, cover the cup with a clean cloth, and leave it in a warm place (preferably again in an oven preheated to max. 40 °C) to let the yeast rise. This will take about 15 minutes. 4. Meanwhile, while the yeast is rising, weigh into a mixing bowl (or you can of course knead the dough by hand) the remaining plain flour, whole wheat flour, salt, water, pour in the rest of the milk, and finally add the risen yeast. Mix everything together. Take your time, the dough must be smooth and well kneaded. Don’t be alarmed if it’s sticky. Cover the dough with a clean cloth and let it rise for at least 30 minutes in an oven heated to max. 40 °C .  5. Then place it on a floured work surface and knead it into a smooth ball. You can help yourself with a little more plain flour if needed. Divide the ball into two halves. Set one half aside and roll out the other into a flat cake about 2 to 3 cm high. 6. Then, using a glass, cup, or for example a round Christmas cookie cutter, cut circles about 8 cm in diameter from the flat cake. Spread buckwheat evenly on 2 baking trays. Then place the cut circles buckwheat side down on the trays, spaced sufficiently apart. From the dough scraps, make another ball, roll it out again and cut out more circles. Don’t throw away any dough. 7. Continue the same with the second half of the dough that was set aside. Cover the trays with a clean cloth and place them in an oven heated to max. 40 °C for 30 minutes to rise. Then heat a non-stick pan (on our induction I set level 7 out of 10). 8. Take one tray out of the oven and carefully transfer the cut circles buckwheat side down onto the pan using a spatula. Fry until golden brown, then flip and fry the other side until golden as well. Let the finished muffins cool on a wire rack. 9. Meanwhile, wash the salad, tomatoes, and cut the avocado. 10. Prepare a fried egg in the pan, season it with salt and pepper. For the eggs, we highly recommend red Kampot pepper. 11. Cut the muffin in half and toast it dry or with a little butter on both sides.  12. Layer salad, tomatoes, salted and peppered avocado drizzled with lime juice into the muffin, top with the egg and a bit of sprouts.   Enjoy your meal! Author: lubojatzky_couple

Ingredients (2 servings) 6 medium-sized potatoes 2 heads of garlic quality olive oil half a lemon rosemary potato seasoning freshly ground red Kampot pepper Kampot salt Instructions 1. Preheat the oven to 200 °C and place the baking rack in the middle position. 2. Thoroughly clean the potatoes under cold water and dry them. Place one potato at a time between two wooden spoons (or chopsticks or skewers) and slice it with a knife into approximately 1 mm thick slices. Thanks to the spoons, you won’t cut all the way through the potato, so it stays whole and doesn’t fall apart. Arrange the potatoes in a baking dish. 3. Using a sharp knife, cut off the "head " of the garlic, which we won’t need. The garlic must be cut. In a bowl, mix olive oil with seasoning. Salt and pepper the potatoes with red Kampot pepper. Then brush each potato and garlic with the oil and seasoning mixture. Save some oil for later brushing. Place two sprigs of rosemary between the potatoes. 4. Bake the seasoned potatoes in the preheated oven until soft and crispy. After 30 minutes, take out the potatoes and brush them with the remaining oil and seasoning, then return them to the oven. This will take about 20 –30 minutes. It is important to watch the potatoes so they don’t burn but become nicely golden and crispy. 5. About 10 minutes before finishing, you can sprinkle the potatoes with coarsely ground breadcrumbs or panko breadcrumbs to make them even crispier. 6. After taking the potatoes out of the oven, sprinkle them with salt and freshly ground pepper. You can also add zest from half a lemon or finely chopped chives. Serve warm. Enjoy your meal! Author: kavarenska.povalecka

Ingredients – dough and cocoa crumble 100 g whole wheat flour 60 g almond flour (or finely chop blanched almonds in a mixer) 50 g dried grated coconut 60 g cane sugar 100 g butter 2 g baking powder 2 g Kampot salt 2 g cocoa (add later) Ingredients – curd 2× 250 g low-fat curd (e.g. Madeta in a tub) 2 egg yolks 20 g chicory syrup / honey zest of half a lime 1 teaspoon vanilla extract seeds from half a vanilla pod Ingredients – fruit 200 g blackberries 10 g cane sugar 8 turns of the grinder with red Kampot pepper 15 g cognac Procedure 1. In a medium bowl, mix both flours, dried coconut, cane sugar, baking powder, and salt. Add butter taken from the fridge and cut into smaller rectangles. Work the dough with your fingertips. Work quickly and do not warm the mixture with your palms. Then place it in the fridge to chill. 2. In a larger bowl, whip the curd, egg yolks, chicory syrup (or honey), grated lime zest, vanilla extract, and vanilla pod seeds with a hand mixer or other whisk. 3. In a bowl, mix the blackberries with cane sugar, cognac, and crushed red Kampot pepper. 4. Place a 15 cm round baking pan on a baking sheet lined with parchment paper. Cut a long strip from the leftover parchment paper according to the height of the pan, and place it inside the pan against the sides. You can secure the parchment paper on the sides with clothespins or dip your finger in oil and run it around the pan so the parchment sticks to the oil. 5. Preheat your oven to fan 160 °C. Put 3/4 of the dough into the pan. Using your fingers, try to spread the dough evenly over the entire surface of the pan. Also, press the dough upwards along the edges of the pan with your fingers to create a better rim for the cream. 6. Mix the remaining dough in the bowl with cocoa and set aside. Pour the curd cream onto the dough and smooth the surface with a spatula. Arrange the blackberries in the pan side by side. Do not press the fruit into the curd. If there is any remaining cognac in the bowl, pour it into the pan. Now it’s time for the cocoa crumble. Evenly crumble it over the fruit with your fingers. 7. Put the cake into the oven to bake. It will take about 35 minutes. But our oven bakes like a dragon. Don’t be alarmed if the crumble on top is soft when you take it out of the oven. Because it contains butter, it will harden only after cooling. Let the cake cool almost completely on the baking sheet and in the pan. Then carefully open the pan and remove the parchment paper from the sides. Since the dough contains curd, and we like it chilled, we let the cake cool before slicing.   Enjoy your meal! Author: lubojatzky_couple

Ingredients 4 tablespoons of olive oil 350 g frozen peas 1 yellow onion 1 carrot 1 stalk of celery 2 allspice berries 2 bay leaves 3 peppercorns of black Kampot pepper 3 cloves of garlic 200 g of farm smoked meat juice from half a lemon Kampot salt white Kampot pepper  Procedure 1. First, prepare the vegetable broth if you don't already have it ready at home. In 2 tablespoons of vegetable oil, sauté the celery stalk cut into thin half-moons and one carrot cut into small cubes. Once both are sautéed to a light golden color, add the finely chopped yellow onion and sauté until golden. Color = flavor.  2. Pour 2 cups  cold water. Add 2 allspice berries, 2 bay leaves, and 3 black peppercorns. Also add onion skins (not the top dirty layer) to the broth, which will give it a golden color. Let it simmer for 20 minutes. 3. Meanwhile, while the broth is cooking, finely chop 1 yellow onion, grate 3 cloves of garlic with the sprouts removed, and dice 200 g of smoked meat. Sauté the onion in a pot with oil, then add half of the smoked meat. Sauté both well . 4. Add Package frozen peas. Pour our homemade strained vegetable broth into the pot. Do not pour all of it; keep a little of the broth aside in case the cream is too thick and needs to be thinned. Add garlic to the pot and cook for 5-10 minutes until the peas are soft. 5. Meanwhile, toast the other half of the smoked meat dry in a non-stick pan. Fry until the smoked meat is nicely browned on all sides. 6. Now blend the contents of the pot. If you have a blender, that is ideal. If not, use an immersion blender and strain through a sieve. Then season the cream well with salt; do not hesitate to add freshly ground pepper and especially ensure sufficient acidity with lemon juice. 7. You can garnish the soup. Toast some whole grain bread in a toaster or in a pan with a bit of butter, then cut it into small cubes. In a non-stick pan, toast some sunflower and pumpkin seeds. 8. Finally, pour the pea cream into a bowl, sprinkle with the toasted smoked meat, croutons, seeds, and enjoy this great soup.   Enjoy your meal! Author: lubojatzky_couple

Ingredients – tomato soup 2 tablespoons olive oil 2 yellow onions 2 cloves of garlic ½ chili pepper 200 g fresh cherry tomatoes 20 g cane sugar 700 ml vegetable (or other) broth 1 can crushed canned tomatoes 1 tablespoon Doppio Concentrato 1 teaspoon dried basil (if you have fresh basil, even better) salt red Kampot pepper Ingredients – basil pesto 6 g basil 10 g pecorino 25 g olive oil 7 g pine nuts 7 g sunflower seeds quarter of a clove of garlic salt to taste white Kampot pepper Procedure 1. Pour oil into a medium pot until hot, add finely chopped onion and let it cook until just more than translucent. Add coarsely chopped garlic and finely chopped chili pepper to the onion. Fry together until the garlic releases a lovely aroma. 2. Start adding cherry tomatoes, which have been cut in halves. Add one half at a time with the cut side down into the pot, creating a space over the onion, garlic, and chili so that the tomato touches the bottom of the pot and there is no already fried vegetable underneath it.  3. Then evenly sprinkle sugar over the entire bottom of the pot and let the tomatoes fry and the sugar caramelize. Once the tomatoes are beautifully golden on the bottom (which means the caramelization process has occurred, adding a lot of flavor), press the tomatoes with a fork so that their juice flows out. Fry for another two minutes, then add broth, crushed tomatoes, and doppio concentrato. Simmer everything together.  4. Blend the soup in a blender (or with an immersion blender) and strain through a sieve. Salt, pepper, and optionally add a bit of sugar or, conversely, acidity with red wine vinegar. 5. First, place garlic into the perfect Pepper..field mortar. Using the pestle, crush the garlic into a paste by pounding perpendicular to the bottom of the mortar. Then add pine nuts and sunflower seeds to the mortar and crush again. Add grated pecorino cheese and grind it with the pestle until smooth.  6. Add washed and dried basil leaves, which you also first pound and then start grinding against the bottom and sides with the end of the pestle until the leaves are almost a paste. Pour in oil and continuously stir with the pestle to blend all ingredients. Salt and pepper to taste. 7. Fry onion sliced into half rings on a spoonful of olive oil. Once the onion is golden, add a spoonful of balsamic vinegar and optionally maple syrup. Stir, salt, and fry together for two minutes. 8. Pour the soup into a bowl, add basil pesto on top, the best onion, pecorino slices, a bit of toasted sunflower seeds, pine nuts, and for decoration, you can use red cabbage sprouts..   Enjoy your meal! Author: lubojatzky_couple

Ingredients – focaccia 500 g plain flour 400 ml water ½ yeast (if you can't get fresh, then a packet of dried yeast) Sea Salt Flakes 40 ml olive oil Ingredients – wild garlic pesto 20 g wild garlic 15 g parmesan 20 g olive oil 10 g pine nuts 2 g sunflower seeds salt to taste white Kampot pepper Procedure 1. In the mixing bowl of a stand mixer, dissolve the fresh yeast crumbled into lukewarm water. Add the flour and mix in. 2. Using a scraper, turn the very loose dough out onto a work surface and prepare a stiff scraper. Do not put flour on the surface; we want the dough to be loose. Then roll and work the dough on the surface with the stiff scraper. Use the scraper because such loose dough sticks a lot to hands. Take your time; the longer you work the dough, the more gluten develops, making the dough beautifully soft and elastic. We have learned that you need to play with the dough, almost make love to it. Usually, we work the dough like this for at least 10 minutes. 3. Pour about 20 ml olive oil into the mixing bowl (or another bowl) and add the kneaded dough. Cover the bowl with cling film or a clean cloth and let it rise in a warm place for about 40 minutes until full of bubbles. 4. Detach the risen dough from the sides of the bowl. Pull the sides of the dough as much as possible inside the bowl and join them. Then turn the dough over in the bowl so that the joined sides are underneath. Cover again with cling film or a cloth and let it rise once more for another 40 minutes. 5. If you have a baking dish or tray with a non-stick bottom, pour about 10 ml olive oil on the bottom (depending on the size of the dish) and spread it to the sides. If not, line the dish with baking paper and then pour about 10 ml oil on it. We divided the dough into two halves to make two different flavors. 6. Begin shaping the dough in the baking dish with your fingers, add another 10 ml of oil, and work the oil into the already shaped dough with your fingertips. Add whatever toppings you like. On the first one, we stuck rosemary sprigs and grated pecorino cheese on top. On the second, we added chopped anchovies marinated in oil and the best onions in the world. 7. Prepare the onions by frying sliced onions cut into half rings in a spoonful of olive oil in a pan. Once golden, add a tablespoon of balsamic vinegar and a tablespoon of maple syrup. Stir, salt, and fry together for two minutes. Cover both types again with cling film and let rise in a warm place (at least half an hour). 8. Meanwhile, preheat the oven, if your oven allows it, then don't hesitate to set it to 250 °C and bake for 12–14 minutes or until the focaccia is beautifully golden on the surface. Finally, drizzle the surface with the remaining oil from the bowl, let it rest for a few minutes, turn it out onto a rack where the focaccia must cool completely. Never cut the pastry while warm, otherwise it will collapse. 9. Continue with the garlic pesto. Into a mortar place pine nuts and sunflower seeds. Using the pestle, pound perpendicularly against the bottom of the mortar to crush both ingredients into a paste. Add wild garlic leaves, which you also first lightly pound and then begin to grind against the bottom and sides with the pestle until the leaves form a paste. Add grated pecorino cheese, pour in the oil, and continuously stir with the pestle to blend all the ingredients. Salt, pepper, and optionally add a few drops of lemon juice. 10. For garnishing, you can use, for example, pecorino, parmesan, rosemary, sweet and sour onions, 1 teaspoon of olive oil, 1 red onion, 1 teaspoon of balsamic vinegar, 1 teaspoon of maple syrup, or anchovies. It depends on your taste.   Enjoy your meal! Author: lubojatzky_couple

Ingredients – roe deer 80 g roe deer back (Windsor Enterprise) 10 ml olive oil  Kampot salt to taste thyme to taste half a garlic clove without the core   Ingredients – roasted beetroot 50 g red beetroot coarse sea Kampot salt Ingredients – sweet and sour beetroot 20 g colored beetroot (red, pink, yellow) 10 ml white wine vinegar 10 g sugar 5 ml water Ingredients – beetroot gel 10 ml fresh beetroot juice 1 ml balsamic vinegar 0.3 g Kampot salt 0.3 g gellan 0.3 g xanthan Ingredients – parsnip purée 50 g parsnip 100 ml milk 20 g butter Kampot salt to taste thyme to taste Ingredients – jus with Kampot freeze-dried pepper and cognac 200 g game bones 50 ml sunflower oil 50 g shallots 30 g carrot 5 g garlic 3 g thyme 3 × 50 ml red wine 100 g mushrooms Kampot salt to taste freeze-dried Kampot pepper to taste cognac to taste 20 g butter Procedure 1. Clean the roe deer back and wrap it tightly in cling film to form a cylinder. Then place it in the refrigerator for 2 hours to rest. Unwrap from the film and vacuum seal with 3 ml olive oil and thyme. Cook sous-vide for 20 minutes at 50 °C.  2. Remove from the bag and sear on a medium-hot pan with a little oil, butter, thyme, and garlic. While searing, baste the meat with foamed butter. Take out of the pan and let the meat rest for 5 minutes on a rack. Slice in half, brush with olive oil, and season with Kampot salt.  3. Prepare the roasted beetroot. Cover the beetroot completely with sea salt. Bake in the oven at 180 °C until soft. Then peel the beetroot, cut into thicker slices, use a cutter to cut out rounds, place them in a bowl, and pour olive oil over them. 4. Next is the sweet and sour beetroot. Mix water, sugar, vinegar, bring to a boil, and let cool. Cut the beetroot into 3 mm thin slices and use a cutter to cut out rounds. Divide the rounds by color, vacuum pack individually with the prepared brine, and let marinate.  5. For the beetroot gel, mix all the ingredients, bring them to a boil, and cook for 2 minutes. Strain, let cool, and blend into a smooth gel.  6. Cut the parsnip into rounds, put them into a pot, pour in milk, season with salt and thyme, and cook until soft. Strain and blend into a smooth puree, adding strained milk as needed. Finally, soften with butter and strain through a fine sieve. 7. The last step is the jus with pepper and cognac. Roast the game bones in the oven at 160 °C for about 45–60 minutes. In sunflower oil, sauté shallots, carrots, garlic, and thyme until browned. Deglaze three times with 50 ml red wine each time, reducing the wine each time. Then add the game bones and top up with game stock or cold water. 8. Bring to a boil, skim off the foam, reduce the heat, and simmer overnight. Strain through a fine sieve, add raw mushrooms cut into slices, and simmer for 20–30 minutes to fully clarify the sauce. Strain again through a fine sieve and soften with butter. 9. Heat the cognac, ignite it, and let the alcohol burn off. Toast the lyophilized Kampot pepper in a dry, hot pan, let cool, and crush in a mortar. Heat the sauce to 40 °C and season to taste with cognac and lyophilized pepper. Let macerate as needed. Strain and the sauce is ready to serve.   Enjoy your meal! Author: Petr Kunc

Ingredients 3 hard-boiled eggs 3 tablespoons of plain yogurt 2 tablespoons of mayonnaise 1 teaspoon of full-fat mustard 5 cm of leek a handful of wild garlic Black Kampot pepper Kampot salt Instructions 1. Boil the eggs hard. Depending on the size of the eggs, boiling takes 8–9 minutes. Immediately cool the boiled eggsin ice water to stop the cooking process and prevent the egg from drying out further.2. Peel the cooled eggs, wash, dry, and grate them on a coarse grater. Add the plain yogurt, mayonnaise, finely chopped leek, and a handful of chopped wild garlic. Wild garlic is a seasonal herb, so you can replace it with parsley or chives, for example.3. Season the spread with salt and especially freshly ground Kampot pepper. Let the preparedspread rest in the fridge for at least one to two hours so the flavors can blend nicely.4. Then enjoy it, for example, with friends or quietly at home with your family.   Enjoy your meal! Author: solnicka_v_kuchyni

 Ingredients 3 –4 fennel bulbs olive oil black Kampot pepper Kampot salt grated Parmesan (half a cup up to a cup) spring onion Instructions 1. Preheat the oven to 180 °C. Trim the fennel stalks and set them aside (you will need the green tops/leaves). Slice the fennel vertically into about 0.8 mm–1 cm thick pieces, which should yield about 4 slices.2. Pour olive oil on the bottom of a baking tray, place the fennel on it, and drizzle with more olive oil. Lightly salt, but not too much, because the Parmesan is quite salty on its own, and season with Kampot black pepper.3. Bake in the oven for about 35 minutes, then sprinkle with grated Parmesan and return to the oven for another 3 minutes. Finally, you can add a little more freshly ground pepper and garnish with sliced spring onion and fennel leaves.4. You can serve it as is, perhaps with a dip, or as a side dish with steak or roasted vegetables.   Enjoy your meal! Author: kardamomma.cz

Ingredients about 1 kg Swiss chard 3 cups vegetable/chicken broth juice of ½ lemon 1 tablespoon tapioca starch 1 heaping tablespoon chopped wild garlic (or 1 pressed garlic clove) 1 heaping tablespoon ghee ¾ teaspoon nutmeg 2 pinches of salt red Kampot pepper hard-boiled eggs red beet sprouts green pea sprouts olive or avocado oil Kampot fleur de sel Instructions 1. Swiss chard needs to be soaked first to remove impurities. Fill a sink with cold water and let the leaves float in it for a few minutes. Then gently dry them.2. Prepare a large pot where you will steam the Swiss chard stems and leaves. Since the stems need longer cooking time, you should now cut them off. Simply cut along both sides of the stem. You will have the leafy part separate from the stem.3. First, put the stems to steam, after about 5 minutes add the leaves and steam for about 3 minutes until softened.4. Now pour the Swiss chard into a colander and immediately rinse with cold water so that the green color stays nice and vibrant.5. Transfer the Swiss chard to a blender, add the starch, chopped wild garlic, broth, and lemon juice and blend until completely smooth. This takes about 2–3 minutes. Alternatively, put everything into a pot and blend with an immersion blender.6. Pour the smooth mixture into a pot and start warming it over low heat; the soup will thicken slightly thanks to the starch.7. Add ghee or butter and nutmeg to the soup. Stir and season with salt and pepper to your taste.8. Serve with hard-boiled eggs, sprouts, and sautéed asparagus. Drizzle lightly with oil and add a final touch of pepper.   Enjoy your meal! Author: yummypaleocz

Ingredients 16 chicken thighs 2 teaspoons of black Kampot pepper 1 lemon 2 cloves of garlic 2 tablespoons of extra virgin olive oil 1 rosemary sprig 125 g arugula 250 g lamb's lettuce 6 strawberries aged balsamic vinegar Instructions 1. Let the chicken thighs marinate for 30 minutes in olive oil with lemon juice and grated zest, rosemary, garlic, and two teaspoons of Kampot pepper.2. Preheat the grill or oven to 180 °C and then bake or grill for about 30 minutes until the skin is crispy golden. The meat needs to be turned regularly during roasting. 3. While the chicken is grilling, wash the salad and slice the strawberries. When the chicken is almost done, add the strawberries to the salad with a little olive oil and aged balsamic vinegar. Mix the salad well and serve with the chicken thighs.   Enjoy your meal! Author: Matteo De Carli

Peter Duranský is the first Slovak head chef to receive a Michelin star. We had the honor to meet him at last year's Culinary Symposium in Prague, and he is a great guy. He even prepared a recipe for a delicious tomato risotto with octopus and black Kampot pepper.He involved his whole family in the preparation, and you can also make this recipe and enjoy pleasant moments cooking with your entire family. You can find the recipe on our Instagram. If you try it, let us know how you liked it. Author: Peter Duranský

Ingredients 5 –10 whole or coarsely crushed red Kampot peppercorns favorite gin tonic ice Instructions 1. Let the red Kampot peppercorns steep in a glass with gin without ice. 2. Let the pepper flavor develop for 15 minutes until the peppercorns start to release their brownish-red color. 3. Then add tonic and ice according to your taste. 4. Start enjoying..pepper..field tip Before drinking, bite into one peppercorn to enhance your experience of this amazing drink.   Enjoy your drink!  

Ingredients 6 bulbs of roasted/boiled red beets 1 (red) onion 1 carrot 3 allspice berries 1 bay leaf 1 clove of garlic 1.2 liters of water (or vegetable broth) a few sprigs of thyme Greek yogurt Kampot salt Black Kampot pepper Instructions 1. The best soup is made from roasted beets. So if you have time, wrap the unpeeled bulbs tightly in aluminum foil and roast them in the oven at 220 °C until soft. Depending on the size of the beets, this will take about one to two hours. Then peel the beets and continue according to the recipe.2. Except for one beet, cut all pieces into larger cubes, the last one into small cubes, and set both aside separately.3. Peel the carrot and onion and cut them again into cubes, finely chop the garlic.4. Sauté the onion, carrot, and spices in olive oil; when they turn golden, add the garlic and after a moment add the beet pieces cut into larger chunks, stir, pour in water, salt, and briefly cook.5. Blend the soup until smooth, add the diced beet, and season with salt and pepper.6. Serve garnished with Greek yogurt, thyme, and drizzled with olive oil.   Enjoy your meal!

Ingredients – dough 300 g plain flour 20 g fresh yeast (dried yeast can also be used) 110 ml milk 2 tablespoons granulated sugar 100 g butter 2 egg yolks ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon lemon zest Ingredients – filling 95 g butter 85 g chocolate with 70% cocoa content 35 g cocoa powder red Kampot pepper 145 g sugar Ingredients – topping 100 g hazelnuts 2 tablespoons butter 2 tablespoons honey Instructions 1. Crumble the yeast into slightly warmed (not hot) milk, stir in a teaspoon of sugar, dust with plain flour, cover with a cloth, and leave in a warm place for 10 minutes.2. Measure the flour into a bowl, salt the edges, make a well in the center, pour in the risen yeast mixture (or sprinkle dried yeast with sugar, add milk), add the remaining sugar, cinnamon, and start mixing. Add the egg yolks and butter. Mix the ingredients until you get a smooth dough (by hand, mixer, or bread machine), lightly dust with plain flour, cover with a cloth, and leave to rise in a warm place for an hour.3. Meanwhile, chop the hazelnuts. In a saucepan or double boiler, melt the butter, turn off the heat, add the sugar. Let it dissolve, remove from the stove, add the chocolate, cocoa, Kampot pepper, and let cool.4. After an hour, roll out the dough into a thin rectangular sheet. Spread the cooled filling evenly over the dough almost to the edges using a spatula. Sprinkle with chopped nuts, leaving a small amount for topping. Start rolling the dough from the longer side into the thinnest roll possible, trying to tighten it to form a firm rolled cylinder. Using a sharp knife, cut the cylinder lengthwise in half. Twist the two strands around each other like a rope.5. Prepare a loaf pan lined with baking paper with overhangs. Transfer the twisted dough into the pan, gently press with your palms if needed to fit. Sprinkle the remaining chopped hazelnuts on top and let it rise for about another half hour.6. Preheat the oven to 175°C. Bake the risen babka in the heated oven for about 35 minutes. If the top browns too much, cover the babka with foil after it turns golden to prevent burning until baking time is complete. Immediately after removing from the oven, brush with the prepared melted butter mixed with honey.   Enjoy your meal! Author: marketa_v_troube