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 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 4 pieces of giant shrimp 1 cucumber 10 cherry tomatoes basil leaves red vinegar bread croutons 1 red onion fleur de sel dark red Kampot pepper extra virgin olive oil Instructions 1. Peel the shrimp. Season with extra virgin olive oil and dark red Kampot pepper. 2. Chop the tomatoes and cucumber. Slice the red onion. 3. Place the shrimp on the grill to sear. Add onion, tomatoes, cucumber, basil, and bread croutons to a bowl. Turn the shrimp. 4. Mix the salad, taste it, and place it on a plate. Remove the shrimp, slice them, and place them on the salad. Add dark red pepper and extra virgin olive oil.   Enjoy your meal! Author: Antonio Cacciapuoti + Ryba je ryba

Ingredients (2 servings) 500–600g venison loin from Windsor 8 green or purple asparagus stalks 8 white asparagus stalks 250 g mixed salad fleur de sel dark red Kampot pepper thyme butter extra virgin olive oil balsamic vinegar garlic Instructions 1. Salt and pepper the meat, rub with garlic and thyme, add a little butter. 2. Place on the grill to sear the meat. Peel the asparagus. Slice the strawberries. 3. Gradually turn the venison loin. 4. Drizzle the salad with extra virgin olive oil and balsamic vinegar, then add the sliced strawberries and asparagus. 5. Remove the game and let it rest for 10 minutes in a warm place. 6. Slice the game meat. 7. Place it on the salad, add fleur de sel and dark red Kampot pepper.   Enjoy your meal! Author: Matteo De Carli

Ingredients – broth 30 g dried mushrooms (shiitake or porcini) 500 ml chicken broth 100 g plain flour Ingredients – scallops and mushrooms 4 tablespoons butter 3 shallots finely chopped salt and freshly ground dark red Kampot pepper 1 tablespoon olive oil 40 g fresh shiitake mushrooms 2 champignons sliced thinly 4 porcini mushrooms sliced thinly 20 g oyster mushrooms sliced thinly 2 tablespoons chopped flat-leaf parsley 4 scallops 1 tablespoon fresh ginger peeled and cut into thin strips fresh lime juice Instructions 1. Clean the mushrooms for the broth and quickly rinse them with water. Pour boiling broth over them, cover, and let them soak for 10 minutes. 2. In a saucepan, heat 1 tablespoon of butter, add the shallots, salt and pepper them, cover with a lid, reduce the heat to low, and sauté for 10 minutes. 3. In a deeper pan, heat 2 tablespoons of butter with the oil, add the mushrooms and sauté until golden. Add the sautéed shallots and parsley, salt and pepper. 4. Rinse the scallops under cold running water, dry with paper towels, and slice thinly. Divide them onto plates, salt and pepper. 5. Heat the remaining butter and brush it over the scallops. Place the mushroom mixture and ginger strips on top. Warm the mushroom broth and pour it over the scallops with mushrooms. Season with lime juice.   Enjoy your meal! Author: Boxxi