Recipes

Ingredients for 20 pieces 1 Package can of Bonduelle red beans 1 egg 60 g of cane or coconut sugar 50 g almond flour 30 g whole spelt flour 30 g Dutch cocoa ½ teaspoon baking powder 1 teaspoon vanilla extract 50 g dark chocolate dark red Kampot pepper For decoration dark chocolate crushed pistachios, chopped dried fruit – according to taste and imagination Preparation time: 30 minutesBaking time: 30 minutes Instructions 1. Drain the beans in a colander, rinse with water and let them drain well. 2. Transfer the beans to a blender and blend with the egg until smooth puree. 3. Mix the bean puree with sugar, almond and spelt flour, cocoa, baking powder, vanilla extract, and freshly crushed/ground pepper. When the ingredients are well combined, add the chocolate chopped into small pieces. 4. Separate pieces of dough and roll them into balls between your palms. Flatten them into cookie shapes and place them on a baking sheet side by side. Wash your hands regularly during shaping. The dough is a bit sticky, so it’s good to have clean hands that the dough doesn’t stick to as much. 5. Bake at 180 °C for 25–30 minutes. 6. Decorate the cooled cookies with chocolate and sprinkle with nuts or fruit according to taste and imagination. 7. Store in a closed box in a cool place. Consume within a week.   Enjoy your meal! Author: Bonduelle  

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 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 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!

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 – 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 (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 (20 dumplings) 250 g low-fat curd cheese 100 g spelt flour 100 g plain flour 1 egg a pinch of salt .pepper..nuts nut butter Instructions 1. Mix all the ingredients into a compact dough. Flour your work surface and shape as desired. 2. Roll out the dough on a floured surface, cut out circles, and then fill them with nut butter. 3. Join the first batch and cook in salted boiling water for 10 minutes. 4. The second batch can be baked in the oven. Preheat the oven to 200 degrees Celsius and bake for about 10 minutes until they turn brown. You can brush the dumplings with egg yolk before baking to give them a shiny surface.   Enjoy your meal! Author: jark_oo

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 – 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 – 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