Recipes

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 Procedure Dough 1. Work the plain flour, cold butter, sugar, and egg yolk into a smooth dough. If the dough is of poor consistency, you can add a drop of cold milk. 2. Shape the dough into a disk 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 carefully roll it out (about 3 mm thick), gently transfer it into a tart pan and press the edges lightly. Cut off the excess dough with a knife. 4. Place the dough-lined pan 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 the eggs one at a time and whisk them into the butter. 2. You will get a slightly runny mixture, into which you sift the plain flour together with almond flour and gingerbread spice.3. Finally, freshly grind Kampot red pepper into the mixture. Assembly + baking 1. Spread the frangipane over the chilled dough in the pan. 2. Slice the plums and arrange them on top of the almond mixture. Sprinkle the prepared tart with a little powdered sugar. 3. You can cut shapes from the remaining dough to decorate the tart or sprinkle the tart with almond flakes. 4. Place the 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 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 you can finely chop peeled 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 (added 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 Červeny Kampotský 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 with a whisk or another whisk. 3. In a bowl, mix blackberries with cane sugar, brandy, and crushed red Kampot pepper. 4. Place a 15 cm round cake pan on a baking sheet lined with parchment paper. Cut a long strip of parchment paper from the leftover piece, according to the height of the pan, and place it inside the pan against the sides. You can secure the paper on the sides of the pan with clothespins or dip your finger in oil and trace the pan's edge so the parchment sticks to the oil. 5. Preheat your oven to convection 160 °C. Put 3/4 of the dough into the pan. Use your fingers to spread the dough evenly across 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. Scatter the blackberries into the pan so that they are placed side by side. Do not press the fruit into the curd. If there is any leftover brandy 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. However, 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, which we like chilled, we let the cake cool before cutting.   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 about 1 kg of 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 dirt. Fill a sink with coldwater and let the leaves float in it for a few minutes. Then lightly pat them dry.2. Prepare a large pot where you will steam the Swiss chard stems and leaves. Sincethe stems need longer cooking time, you need to cut them off now. Simply cut alongboth sides of the stem. You will end up with the leafy part separately and the stem separately.3. First, put the stems to steam, after about 5 minutes add the leaves andsteam for about 3 minutes until softened.4. Now pour the Swiss chard into a sieve and immediately rinse with cold water tokeep it beautifully green.5. Transfer the Swiss chard to a blender, add the starch, chopped wild garlic, pourin the broth and lemon juice, and blend until completely smooth. This takes about2–3 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 soupwill 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 egg, sprouts, and sautéed asparagus.Drizzle lightly with oil and add more pepper.   Enjoy your meal! Author: yummypaleocz

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 – 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