Recipes

Ingredients 1 medium-sized pumpkin 1 larger carrot 1 clove of garlic 1 liter of water a piece of ginger salt freeze-dried Kampot pepper cream  juice from half an orange  Instructions 1. Wash the pumpkin and cut it into pieces. Do the same with the carrot. 2. Put everything on a baking tray together with the garlic clove, drizzle with olive oil, and bake in the oven until the vegetables soften. 3. Then transfer it to a pot, pour in 1 liter of water, and cook until completely soft. 4. Towards the end of cooking, add finely grated ginger and let it cook briefly. 5. Pour in the juice from half an orange and blend until smooth. 6. Finally, stir in the cream (or coconut milk) and season with salt and pepper. Enjoy your meal! Author: Tastykitchen.cz

Ingredients 3 medium-sized beets 3 smaller potatoes 2 carrots 1 parsley root 1 onion 2 tablespoons of oil thyme 1 liter of water salt Kampot pepper flakes – crushed flakes 1–2 tablespoons of wine vinegar For finishing 1 sour cream 1–2 tablespoons of grated horseradish 1 teaspoon of honey salt, pepper Instructions 1. Cut all the vegetables into cubes or larger pieces and sauté in oil (about 10 minutes). 2. Season with salt and pepper, add a few sprigs of thyme, and pour about 1 liter of water. Cook until soft. Blend and season with salt, pepper, and wine vinegar. Don’t forget the vinegar. 3. Finally, mix the sour cream with horseradish, honey, salt, and pepper. Add a few spoons to the soup and enjoy. Enjoy your meal! Author: Tastykitchen.cz

Ingredients 1 smaller cauliflower white part of 1 leek 1–1.5 liters of water (depending on how thick you want the soup) salt, marjoram red freeze-dried Kampot pepper about 3/4 of Package cream cheese (about 90–100 g) Instructions 1. Cook the cauliflower with the leek until soft, blend until smooth, season with marjoram, salt, and pepper. Finally, stir in the cream cheese, which will beautifully soften and thicken the soup. 2. On top, roast a halved cauliflower floret, bread croutons, garnish, and add crushed Kampot pepper as a finishing touch. Enjoy your meal! Author: Tastykitchen.cz

Ingredients 300 g of quality pasta Ingredients – sauce 450 g red peppers 1 head of garlic 60 g mascarpone fresh or dried thyme fresh or dried oregano freshly ground/crushed black Kampot pepper Kampot salt Ingredients – breadcrumbs 25 g breadcrumbs (ideally homemade from dried bread) 30 g Parmesan or Pecorino fresh or dried thyme Instructions 1. Wash the peppers, place them on a baking tray/dish, add the garlic head cut on one side and drizzle with a little olive oil. Bake in a preheated oven at 220 °C. During baking, turn the peppers and bake for about 30 minutes until they are soft and browned to almost black on the outside. 2. Immediately put the finished peppers into a medium bowl and cover tightly with plastic wrap so no air can escape – the peppers need to steam. After 5-10 minutes, remove the peppers, discard the seeds and peel, which should come off easily due to the steaming. 3. Peel or squeeze out the individual garlic cloves from the head and blend together with the peeled peppers until smooth.4. Then cook the pasta according to the package instructions. Never put pasta into cold water and always salt the water sufficiently! Also, make sure it is cooked "al dente," meaning with a bite. After cooking, briefly warm the pasta in the sauce where it will finish cooking. 5. Transfer the blended pepper sauce to a wider pot or a deeper pan and start heating it. Add salt, thyme leaves, and oregano to taste and let the specific herbs settle (optionally half a teaspoon to 1 full teaspoon of dried seasoning).6. Continue by adding mascarpone and stir it into the sauce. Finally, season with freshlyground/crushed black pepper – ideally Kampot , which has a noticeably more pleasant and pronounced flavor than regular black pepper.7. Drain the cooked pasta and transfer it to the pot/pan with the sauce. Warm together for half a minute. In a chopper/blender, grind Parmesan and thyme together with the breadcrumbs. If the breadcrumbs are not crunchy enough by themselves, toast them beforehand in a dry pan and let cool.8. Serve the finished pasta with sauce sprinkled with cheesy breadcrumbs, fresh herbs, and black Kampot pepper.   Enjoy your meal! Author: Mamachefcz

Ingredients (10 servings) 1 ostrich egg (can be replaced with 20 free-range chicken eggs) 200 g sheep brynza cheese 400 g portobello mushrooms, morels (Czech morel) 100 g baby spinach 200 g radishes 50 ml sunflower oil green lyophilized Kampot pepper fleur de sel Instructions 1. Take a larger paella-type pan and place it on a heated grill. Add sunflower oil to the pan and let it heat up. 2. Cut the mushrooms into smaller pieces. Put them into the pan and sauté. 3. Break the ostrich egg with a hammer or a cordless drill. Pour the egg over the sautéed mushrooms and stir. 4. When the egg is almost cooked, crumble the sheep brynza cheese on top, sprinkle with sliced radishes, and garnish with baby spinach leaves. 5. Add salt and season with green lyophilized pepper. 6. Remove the pan from the grill and cut into portions.   Enjoy your meal! Author: Matteo De Carli

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 4 servings 1 Package can of Bonduelle Vapeur chickpeas 70 g fresh cream cheese (Lučina, Gervais, Palouček) 1 small carrot (30 g peeled) 50 g whole grain spelt flour 15 g grated Parmesan 1 full tablespoon chia seeds 1 teaspoon finely chopped thyme 1 level teaspoon smoked paprika ½ teaspoon dried garlic ½ teaspoon baking powder freshly ground black Kampot pepper Kampot salt Dip 3 heaping tablespoons curd cheese 1 tablespoon chopped chives ground black Kampot pepper Kampot salt optionally garlic to taste Preparation time: 20 minutesBaking time: 50–55 minutes Instructions 1. Drain the chickpeas and let them drain well. Transfer to a blender and add fresh cream cheese. Blend into a puree. 2. Grate the carrot finely and place it in a bowl. Add the chickpea puree, flour, Parmesan, chia seeds, thyme, smoked paprika, garlic, baking powder, freshly ground pepper, and a generous pinch of salt. Mix the mixture thoroughly. 3. Shape the dough on baking paper into a brick shape and then roll out into a rectangle about 5–7 mm thick. During rolling, peel the dough off the paper. 4. Transfer the rolled-out dough with the paper onto a baking tray and cut into strips about 1–1.5 cm thick. If you want longer sticks, there is no need to cut them lengthwise in half; if you want shorter ones, cut them. Do not separate the dough strips from each other. 5. Bake at 180 °C for about 40–45 minutes. Then turn the sticks on the tray and bake for another 10–15 minutes. Let cool after baking. 6. In a bowl, mix the curd cheese, chopped chives, salt, and optionally pressed garlic. Transfer to a clean bowl, sprinkle with pepper, and serve with the sticks.   Enjoy your meal! Author: Bonduelle

Ingredients for 12 pieces 2 Package cans of Bonduelle black chickpeas 100 g brown mushrooms olive oil 1 clove of garlic a handful of flat-leaf parsley ½ teaspoon ground coriander ½ teaspoon ground cumin 1/3 teaspoon ground caraway 1–2 spring onions freeze-dried Kampot pepper Kampot salt Coriander mayonnaise 3 tablespoons mayonnaise (can be plant-based) 1 tablespoon finely chopped coriander 1 jalapeño pepper Kampot salt Preparation time: 30 minutesBaking time: 30 minutes Instructions 1. Drain the chickpeas into a colander and shake briefly to remove excess liquid. Transfer to a blender. 2. Slice the mushrooms into thin slices. Pour a tablespoon of oil into a pan. Add the mushrooms to the pan, season with salt, and sauté for 5 minutes over medium to high heat. 3. Once the mushrooms have cooled slightly, add them to the chickpeas. Add a little more salt, a tablespoon of oil, chopped garlic, parsley, coriander, both kinds of cumin, and blend until the mixture is smoother. 4. Mix finely chopped spring onions and freshly crushed pepper into the mixture – adjust the amount to taste. 5. Roll small balls from the mixture and place them side by side on a baking sheet lined with parchment paper. 6. Bake at 200 °C for about 25 minutes. After baking, let them cool for a while. The balls will firm up as they cool. 7. Meanwhile, mix the mayonnaise with chopped coriander and chili pepper in a bowl – add the amount according to taste. Season with salt and serve with the falafel.   Enjoy your meal! Author: Bonduelle

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 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 500 g asparagus 125 g leek 3 tablespoons olive oil 900 ml water white Kampot pepper to taste Kampot salt to taste cream Parsley pesto 40 g parsley 50 g walnuts 2 cloves garlic 40 g parmesan salt 2–3 tablespoons lemon juice 100 ml olive oil Procedure 1. Sauté the chopped asparagus and leek in oil. 2. Pour in water and cook until soft. 3. Season with salt and white Kampot pepper. 4. Soften with cream. 5. At the end, add the parsley pesto, croutons, and you can serve.   Enjoy your meal! Author: Tasty Kitchen

Ingredients 1 kg potatoes 400 g radishes 2 medium onions olive oil black Kampot pepper Kampot salt 200 g pickled asparagus spring onions Dressing 1.5 tablespoons olive oil 2 tablespoons coarse mustard 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 4 –5 tablespoons honey 6 tablespoons water Procedure 1. First, cut the potatoes (with the skin). Add the sliced radishes, mix with olive oil, salt, and black Kampot pepper. 2. Roast at 200 °C for about 25–30 minutes. Towards the end of roasting, add the onion sliced into crescents. 3. Meanwhile, prepare the dressing by mixing all the ingredients. 4. Mix the roasted potatoes, radishes, and onions with the dressing. 5. Add the chopped pickled asparagus, sprinkle with spring onions, and you can serve.   Enjoy your meal! Author: Veronika JansováTasty Kitchen

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 2 small kohlrabis 1 large carrot ½ celery mayonnaise, sour cream 2 boiled eggs canned peas according to preference 3 pickled cucumbers Black Kampot pepper Kampot salt Instructions 1. Just wash the kohlrabis and leave them whole, peel the carrot and cut it in half, cut the celery into 3 pieces. 2. Steam the vegetables until half soft. 3. When cooled, peel and cut into small pieces. 4. Mix with everything else and let it rest. 5. If you want a lighter version, mix mayonnaise with sour cream in a 1:1 ratio.    Enjoy your meal! Author: lenka_live_

Ingredients 200 ml olive oil Pomace or extra light (or rapeseed oil) 1 whole egg, preferably from a home farm 1 teaspoon coarse salt (or 1/2 teaspoon table salt or 1 anchovy) 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1 teaspoon crushed white Kampot pepper in a mortar white Kampot pepper Optional 1 teaspoon sugar (honey) Only if you can have sugar, but then it’s no longer sugar-free, yet still an excellent mayonnaise. Procedure 1. Put everything into a container, immerse the stick blender all the way to the bottom. Turn the blender on to the highest power and keep it completely still at the bottom. 2. As the emulsion starts to lift from the bottom, be patient and keep the stick blender at the bottom. 3. When most of the emulsion rises around the head, only then slowly lift the head upwards. Then you can slowly stir and blend the entire contents until all the oil is emulsified. 4. Finally, use a spatula to scrape everything from the blender head into the container and season your homemade mayonnaise with salt and pepper to taste. 5. Transfer everything into a sealable jar and store in the fridge, where it will keep for up to 10 days. Author's tip It may happen that you remove the stick blender a little too early or there is air under the head, the mayonnaise won't emulsify and you will have two separated emulsions in the container. Here is a quick fix. Remove the stick blender, crack one whole egg into the container with the oil and emulsion, and repeat the process. This time, be patient and remove the head a little later than the first time. It has never failed anyone.   Enjoy your meal! Author: Mari Klee

Ingredients 1 tub of mushrooms (250 g) 2 tablespoons of oil 1 larger onion 150 g bacon 150 g Parmesan 3 sprigs of thyme coarse Kampot sea salt freeze-dried Kampot pepper Instructions 1. Remove the stems from the mushrooms and hollow them out. Finely chop the stems and the scooped-out insides. 2. Heat the oil in a pan, fry the chopped onion, bacon, and finally the chopped mushrooms. 3. Salt, pepper, and season with thyme. 4. Fill the mushroom caps with the prepared mixture, sprinkle with cheese, and bake in the oven using the grill program for about 20 minutes. Or you can prepare the mushrooms outdoors over a fire.   Enjoy your meal! Author: Lenka K. - Diary of an Ordinary Mom

Ingredients 250 g veal tenderloin 4 pieces of white asparagus from Hostín a knob of butter wild garlic meat sauce Demi-glace mashed potatoes Kampot salt Kampot pepper fermented Kampot pepper Method 1. Salt and pepper 250 g of meat and sear it (or grill it). 2. Clean the white asparagus, blanch it in water with lemon, sugar, and salt, then cool it in ice water. 3. Then lightly sauté it in butter with fermented Kampot pepper. 4. Make mashed potatoes (a very smooth potato puree blended with butter and milk), seasoned with wild garlic. 5. Serve the entire dish with demi-glace sauce. You can garnish the dish with leaves or flowers of wild garlic.   Enjoy your meal! Author: Miloš Novák (Dvůr Perlová Voda) We greet chef Miloš! At Dvůr Perlová Voda, our peppers regularly accompany their fabulous menu. Butter with fermented pepper will become your kitchen “must have” too!

Ingredients 1.5 kg beef meat 350 g pancetta 2 cans of tomatoes in their own juice 1 large bottle of strained tomatoes 3 carrots 2 celery stalks 1 onion 2 garlic cloves 300 ml red Chianti wine (or Primitivo) 300 ml beef broth olive oil Kampot salt Black Kampot pepper cloves ½ teaspoon grated nutmeg Italian lasagna pasta 400–500 g Parmesan 500 ml whole milk 50 g butter 50 g plain flour Instructions 1. Grind the lean beef meat. 2. Heat olive oil in a pan, or if you make a proper beef broth, you will have leftover fat. Sauté pancetta and finely chopped onion along with carrots and celery. Fry until the vegetables soften and turn golden, about 15 minutes. Add garlic and sauté for 2 minutes. 3. Add the meat, salt and pepper with Kampot pepper, and cook until the juice forms. Pour in the red wine; at this point, you can add a sprig of rosemary for aroma, stir and cook for about 35 minutes until the alcohol evaporates. 4. Pour in the broth and add finely chopped tomatoes in lime juice and strained tomatoes. Simmer on low heat for about 2 hours. If needed, add more broth. 5. In a pot, melt the butter and add the sifted flour. When the ingredients combine into a paste, pour in the milk – the milk should ideally be boiled once with an onion into which you have previously stuck a clove and pierced with a fork to release better aroma and juice. Then let the milk cool, pour it over the paste and sauté. If you forget the milk or do not boil it, it will not be the same. Cook on low heat for about 20 minutes. When the sauce is glossy, add nutmeg and a handful or two of Parmesan. 6. Preheat the oven to 180 °C. Prepare the lasagna in boiling water. Soak them in several pieces, but not until fully soft, so they don’t become too soggy after baking. Grease the bottom of the dish with olive oil and béchamel and layer – lasagna, béchamel, ragù and Parmesan. The last layer will be lasagna, béchamel and Parmesan. 7. Bake for about 45 minutes until the lasagna is beautifully golden – be careful not to burn it.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 400 g fillet of sea bass or any white fish 450 g seasonal vegetables Kampot salt white Kampot pepper 4 tablespoons olive oil Instructions 1. Bring water to a boil. Blanch the vegetables al dente – about 5 minutes (briefly dip into hot water and then quickly cool in ice water) and drain. 2. Prepare the pan. Season the fish, add about a tablespoon of oil to the pan, and fry the fillets on both sides until golden. Add the blanched vegetables and serve! 3. Finally, season with oil, white Kampot pepper, and Kampot salt crystals. Author's tip Start roasting the fish on the side you want to serve – that is, skin side first. The quantities are for 2 servings and preparation will take you no more than 20 minutes!   Enjoy your meal! Author: Matteo De Carli

Ingredients .pepper..pesto 200 g of your favorite pasta (e.g. tagliatelle) 4 cloves of garlic 1 chopped chili pepper 200 g of Parmesan dried wild garlic Instructions 1. Cook the pasta according to the instructions. Meanwhile, sauté the chili pepper in olive oil in a heated pan. 2. Add the chopped garlic and continue to sauté for a few more minutes. 3. Drain the cooked pasta, reserving some of the cooking water (about 5 tablespoons). 4. Add the pesto - amount to taste - and a handful of Parmesan, mix well, then add to the pan with the rest. Stir thoroughly. 5. Serve sprinkled with Parmesan and dried wild garlic.   Enjoy your meal! Author: Nemehlo in the kitchen