Recipes

Ingredients for 20 pieces 500 g plain flour 7 g dried yeast 2 tablespoons granulated sugar 1 teaspoon salt a little oil 300–320 ml lukewarm water a pinch of dark red Kampot pepper For decoration, you can use, for example, sunflower or sesame seeds. Procedure 1. Put the yeast, a teaspoon of sugar, 100 ml of lukewarm water into a bowl, stir and let the yeast start to foam. Then add another 200 ml of warm water and finally add the flour and salt. 2. Knead a smooth dough. If the dough is too thick, add the remaining water. Shape the kneaded dough into a ball and place it in a bowl greased with oil. Cover with a cloth and let it rise in a warm place. The dough can also be prepared in a home bread maker. Use the Dough program. 3. Preheat the oven to 220 °C (200 °C for fan ovens). 4. Once the dough has risen, shape it into balls (size depending on how big you want the bagels) and place them on a floured work surface. Insert a wooden spoon handle into the center of each ball and, with circular movements on the surface, create a hole or ring. When all the bagels have holes, cover them with a cloth and let them rise for about half an hour. 5. In a larger wide pot, bring water to a boil and add a teaspoon of sugar. Reduce the heat, put the bagels into the pot gradually (about 4 at a time), and boil each side for half a minute. Remove with a slotted spoon and place the bagels on a baking sheet lined with parchment paper. Brush them with beaten egg and sprinkle with seeds to your taste. Put them in the oven and bake for about 20-25 minutes. Author's tip For the filling, I chose smoked curd cheese whipped with cream, a pinch of salt, and a unique and extraordinary pepper – ideally Kampot dark red pepper. Its flavor has exotic undertones and an amazing fruity aroma, and it is gently sweet. I like to work with it not only in savory dishes but also in my special desserts, ice creams, and jams. It wonderfully complements the flavors of other ingredients. In my filling, it blends with smoked curd cheese, prosciutto, and homemade cheese.   Enjoy your meal! Author: Kristina Mucskováholka.od.plotny

Ingredients for 20 pieces 1 Package Cannellini beans Bonduelle 2 handfuls of freeze-dried raspberries (approx. 20 g) 30 g honey or chicory syrup 20 g coconut oil 70 g grated coconut + for coating Red Kampot pepper Preparation time: 30 minutes Instructions 1. Transfer the Cannellini beans to a colander and rinse them. Shake the colander to remove excess water and let them drain for a moment. 2. In a blender, blend the dried raspberries into a fine powder. Add the drained beans, honey, coconut oil, freshly ground red pepper, and blend into a smooth puree. 3. Add half of the coconut to the puree and blend until the mixture is well combined. 4. Then transfer the raspberry mixture to a bowl and thicken it with the remaining coconut as needed. The mixture should be semi-soft and easy to roll between your palms. 5. Form small balls from the mixture. Roll them in coconut and then place the balls on a plate. Store in the refrigerator. 6. Consume within 10 days.   Enjoy your meal! Author: Bonduelle

Ingredients 20 g red Kampot pepper 25 g butter + 25 g for smoothing 100 ml cognac 200 ml demi-glace meat juice 100 ml beef broth 50 ml cream Kampot salt to taste Procedure 1. Sauté the pepper from the grinder in hot butter. 2. Pour in the cognac and flambé. 3. Add demi-glace, beef broth, and reduce to the desired thickness. 4. Smooth with cream and cold butter. 5. Salt as needed.   Enjoy your meal! Author: Oldřich Matoušek (Bruxx)

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 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 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 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 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 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 400 g whipping cream (min. 30% fat) 400 g white chocolate 1 vanilla bean 6 sheets of gelatin 100 g granulated sugar 50 g honey 50 g whole poppy seeds 100 g walnuts 50 g butter 600 g rhubarb 1 Package puff pastry 100 ml grenadine syrup 200 g strawberries 100 g blueberries red Kampot pepper Instructions White chocolate and vanilla delicacy 1. Soak the chopped gelatin in cold water and let it swell for a few minutes. Pour the whipping cream into a pot and add 2 tablespoons of granulated sugar. 2. Split the vanilla bean lengthwise, scrape out all the insides with a small knife, and add everything to the cream and sugar. Break or chop the white chocolate into roughly equal pieces and place them in a bowl. 3. When the cream is hot but not boiling, slowly pour it over the white chocolate and stir continuously to gradually melt the chocolate. 4. Then squeeze out the excess water from the gelatin sheets and whisk them into the cream and white chocolate mixture. Pour into a greased prepared mold and refrigerate for 12 hours. Puff pastry 1. Spread the rolled-out puff pastry on a baking sheet lined with parchment paper. Brush it with melted butter and honey. Sprinkle with brown sugar and poppy seeds. 2. Grate walnuts on top. Place parchment paper over the dough and weigh it down with another baking sheet. Bake at 180 °C until golden and crispy.

Ingredients 400 g salmon fillets from sustainable farming (Boxxi) 4 pieces of chives extra virgin olive oil red Kampot pepper fleur de sel Instructions 1. Slice the salmon very thinly and lay it on a plate. 2. Add the chopped chives. 3. Season with extra virgin olive oil and salt. Sprinkle with ground red Kampot pepper. 4. A simple but excellent appetizer is ready!   Enjoy your meal! Author: Matteo De Carli

Ingredients The ingredients for each component can be found in the instructions Satay Chicken For the marinade, use 1 teaspoon turmeric, 1 teaspoon coriander seeds, 2 tablespoons oil, a piece of grated ginger, 2 cloves of finely chopped garlic, 2 tablespoons soy sauce, and  white Kampot pepper. Cut the chicken into thin strips and marinate in the prepared marinade. Beef Prepare the marinade from 1 teaspoon grated ginger, 1 teaspoon sesame oil, 2 tablespoons fresh orange juice with peel, 1 teaspoon palm sugar, 2 tablespoons soy sauce, and  black Kampot pepper. Cut the beef sirloin or rump steak into thin slices and marinate in the prepared marinade. Shrimps For the marinade, you will need 1 stalk of lemongrass finely chopped, a chili pepper finely chopped, 2 tablespoons olive oil, 2 chopped cloves of garlic, and  red Kampot pepper. Peel and devein the shrimp. Cut them in half and marinate in the marinade. Sides Peanut sauce Prepare the fantastic sauce known from Cambodia for grilled satay from the following ingredients: 2 cups unsweetened coconut milk, 2 teaspoons red curry paste, 2 teaspoons paprika, 8 tablespoons peanut butter, 3 tablespoons sugar, and  fleur de sel. Heat the coconut milk in a small saucepan. Add red curry paste, paprika, peanut butter, sugar, and salt; mix everything well. Serve the sauce at room temperature. Crispy salad Prepare a unique crispy salad to go with the grilled satay simply from sliced green peeled papaya cut into strips, little gem lettuce, carrots, and spring onions. Then add a handful of chopped coriander, 1 chopped chili pepper, and a handful of mung bean sprouts. Toss the salad and sprinkle with sesame seeds and cashew nuts. Coconut milk dressing You can also prepare a dressing from coconut milk for the satay. Mix 100 ml coconut milk, 1 teaspoon curry paste, 1 tablespoon fish sauce, 2 tablespoons soy sauce, lime juice from one lime, 1 tablespoon palm sugar, and 2 grated cloves of garlic. Pineapple salsa The last side dish will be pineapple salsa made from grilled pineapple. Cut the cleaned half pineapple into quarters and grill. Then mash the pineapple and mix with chopped red chili, a handful of chopped mint, finely chopped red onion, olive oil, lime juice from one lime, salt, and  red Kampot pepper.   Enjoy your meal! Author: Tomáš Mrvík

Ingredients – Tartlets 1 sheet of puff pastry 25 g butter 250 g strawberry jam 200 g whipping cream whipping cream stabilizer (optional) Red Kampot pepper raspberries powdered sugar for dusting Ingredients – Strawberry Jam approx. 1.5 kg ripe fresh strawberries approx. 350 g cane sugar juice of one lemon freshly ground  red Kampot pepper approx. 50 ml balsamic vinegar Method for Tartlets 1. On your work surface, spread out the sheet of puff pastry. Use a ruler to divide the longer side into four parts and the shorter side into three. Finally, use a sharp knife to cut the dough into 12 pieces. 2. Preheat the oven to 180 °C. Melt the butter on the stove and thoroughly grease a muffin tin. Place one rectangular piece of puff pastry into each muffin cavity so that the edges slightly overlap, then put it in the oven. 3. Bake for about 20 minutes or until the tartlets are golden brown. Once cooled, fill each tartlet with one or two teaspoons of jam. 4. Whip the cream until semi-stiff and decorate each tartlet with a spoonful. If you want the whipped cream to hold its shape firmly and not spread out, use one sachet of whipped cream stabilizer. Finally, top with a raspberry and dust with powdered sugar and freshly ground pepper. You can either buy strawberry jam or make it at home. If you buy ready-made jam, just add freshly ground red pepper and mix everything together. This will simplify the recipe. I always have a few jars of homemade jam ready in my pantry; I am sharing the recipe for it as well, it is excellent. Method for Jam 1. Transfer the dried strawberries ideally into a low stainless steel or copper pot with a thick and as large a bottom as possible. Ripe strawberries do not need to be cut, but you can mash them with a fork. 2. Stir continuously and patiently wait for several minutes until the water evaporates, regularly removing the foam that forms on the surface. 3. Then drizzle the strawberries with the juice of one lemon, add part of the measured sugar, and taste to check if the sweetness is sufficient. Continue stirring and evaporating the excess water until a trail forms behind the spoon. 4. This is the right consistency you need to achieve. Season the jam with pepper and balsamic vinegar, fill into clean jars, and seal. Optionally, you can sterilize (about 20 minutes at 80 °C).   Enjoy your meal! Author: kavarenska.povalecka

Ingredients 1 Package Conchiglioni Giganti pasta (large shells) about 300 g of sliced frozen spinach about 400 g of ricotta 3 mozzarellas ½ cup of grated parmesan 1 egg chopped fresh basil 1 clove of garlic salt to taste red Kampot pepper tomato sauce of your choice Instructions for the baskets 1. Preheat the oven to 180 °C. Pour half of the tomato sauce into the prepared baking dish. About 15 pieces of pasta fit into my dish. Try to count how many fit into your baking dish, but keep in mind that you need to cook a few extra pasta shells because some may tear during cooking or filling. 2. Cook the pasta in salted water and meanwhile prepare the filling. Let the frozen spinach thaw at room temperature for at least two hours, then squeeze out all the excess water using a cloth. The spinach added to the mixture should be completely dried. 3. Add ricotta, two grated mozzarellas, grated parmesan, egg, basil, salt, freshly ground red pepper, 1 clove of garlic – finely chopped, and mix everything well. 4. Fill the cooked pasta with the mixture. Add about 2–3 teaspoons of the mixture to each shell. Place the filled pasta into the baking dish and cover them with the remaining tomato sauce. Sprinkle the entire surface of the pasta with the remaining grated mozzarella and bake for about 30 minutes in the oven. 5. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil for the last 10 minutes to let the pasta brown until the cheese is nicely melted. Author's tip If you have more filling left, you can fill the remaining pasta shells and freeze them before baking. Whenever you want something delicious, just take them out of the freezer and bake exactly as instructed above.   Enjoy your meal! Author: kavarenska.povalecka

Ingredients (3–4 servings) 200 g bulgur 120 g dried tomatoes 1 tablespoon olive oil 100 g parmesan 2 peppers 2 spring onions lemon salt red Kampot pepper Instructions 1. Cook the bulgur until half soft (about 13–15 minutes), remove from heat and drain excess water. 2. Mix it with a tablespoon of olive oil. Cover and let it rest. 3. Meanwhile, prepare the dried tomatoes, spring onions cut into cubes, and peppers. Briefly sauté the mixture in a pan and then mix it with lemon juice into the bulgur. 4. Season with salt and red Kampot pepper and sprinkle parmesan on the plates, decorating with basil.   Enjoy your meal! Author: Tasty Kitchen  

Ingredients (1 serving) 300 g beef sirloin 300 ml beef broth 2 teaspoons Dijon mustard 50 ml cream 250 g potatoes 50 g Parmesan cheese crushed Kampot  red and black pepper salt Chivalon Atilio olive oil Sea Salt Flakes Instructions 1. Slice the potatoes into slices about one centimeter thick, place them side by side on a baking tray lined with parchment paper, drizzle with olive oil, and put into an oven preheated to 250°C. Bake until golden on the bottom. 2. Put the broth into a saucepan and boil until it thickens. Then add cream, mustard, and season with salt and pepper. Cook until the desired consistency is reached. 3. Remove the potatoes from the oven, sprinkle with Parmesan, red pepper, and lightly salt. 4. Take the steak out of the fridge at least 30 minutes before cooking and thoroughly brush it with olive oil. 5. Heat the pan to maximum and carefully place the steak on it. Fry (for this size) about 2.5 minutes on each side. Turn only once. 6. Then remove the steak from the pan and let it rest for at least 3 minutes in a warm place. 7. Turn on the oven grill and brown the cheese on the potatoes until golden. 8. Heat the sauce. 9. Slice the steak. 10. Serve the Parmesan potatoes, sauce, and place the steak slices on top. Sprinkle with Kampot salt and coarsely crushed black pepper.   Enjoy your meal! Author: David in the kitchen

Ingredients (5 servings) 400 ml 12% cooking cream 100 g high-percentage chocolate 1 tablespoon cocoa 6 sheets of gelatin 250 g forest fruits red Kampot pepper sweetener to taste (optional) Instructions 1. Put the cream, broken chocolate, and a tablespoon of cocoa into a pot. Heat slowly over low heat until the chocolate melts and the mixture blends nicely. Remove from heat. 2. Let the gelatin sheets soak in a few tablespoons of water for about 10 minutes. Then stir the gelatin into the still warm mixture and let it dissolve thoroughly (if the mixture is not warm enough, you can return it to the stove, but be careful to only warm it, the mixture must not boil). 3. Divide the mixture into bowls and chill in the fridge, preferably overnight. 4. Boil the forest fruits, you can sweeten them, and finally add freshly ground red Kampot pepper. Add the fruit on top of the set panna cotta and it's done.   Enjoy your meal! Author: zhubnivkuchyni

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