Recipes

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 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 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 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 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 2 marrow bones front beef for soup Grüner Veltliner white wine (approx. 0.75 l) 2 tablespoons oil salt, can be for example  Kampot coarse sea salt black Kampot pepper bay leaf 2 larger carrots 1 parsley garlic kohlrabi white onion celery spring onion Procedure 1. Place the bones and meat on a roasting pan – season with salt, pepper, and drizzle with oil. Roast in the oven at 240 °C for about 30–40 minutes, then remove the meat and trim it. Put the bones back in the oven for another 20 minutes. 2. Drain the fat from the roasting pan and save it for sauces later. Put the bones into a pot and cover them with cold water. Scrape the drippings from the roasting pan and pour them into the pot with the bones. 3. Place the root vegetables on a baking sheet and roast for 15–20 minutes. Then toss them into the pot, add the wine (use about a whole bottle for 15 liters) and cover with cold water. 4. Add Kampot pepper and other seasonings, bay leaf, parsley leaves, the remaining vegetables, and cook over low heat for about 9–16 hours. Every hour, skim off the foam to keep the soup clear. For the same reason, only add cold water to the broth if needed. 5. Do not cover the pot with a lid nor stir the soup; steam must escape, and condensation must not form in the pot so the broth can breathe. 6. After 16 hours, the broth is excellent! Strain it through a sieve. Discard the vegetables; fresh ones can be prepared for the soup by sautéing in butter. Cut potatoes into cubes and cook in salted water, and roast garlic in its skin for 10–15 minutes in the oven, then unwrap and serve on a plate with the soup. Before serving, you can sprinkle with spring onions and add chili. 7. According to taste, you can add noodles to the soup – homemade or store-bought. The broth keeps well strained in the fridge for a long time, but you can also freeze it, for example in an ice cube tray, and then use it anytime for sauces.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 1 small Hokkaido pumpkin a handful of favorite herbs (thyme, rosemary) 1 tablespoon olive oil salt (for example, fleur de sel can be used) white Kampot pepper Ingredients for yogurt dip 1 Greek yogurt 1 small clove of garlic salt white Kampot pepper Instructions 1. Wash the pumpkin, halve it, scoop out the seeds and cut into wedges. Place on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt, pepper, and add a few sprigs of thyme. Bake at 180-200°C for about 35–40 minutes. 2. Prepare the yogurt dip. Mix Greek yogurt with salt, pepper, and 1 small clove of finely crushed garlic. 3. Place the baked pumpkin wedges on a plate, sprinkle with crumbled feta, optionally sprinkle with roasted pumpkin seeds and fresh parsley. 4. Serve with the yogurt dip.   Enjoy your meal! Author: Tasty Kitchen

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 1 wild boar back 500 ml dry rosé wine 1 tablespoon Dijon mustard 1 tablespoon allspice 1 tablespoon juniper goose or duck fat salt (for marinating, coarse Kampot sea salt works great) black Kampot pepper Ingredients for the sauce 2 carrots 1 large parsley root 500 ml broth apple cider vinegar 1 lemon about 1 tablespoon sugar 1 tablespoon butter Ingredients for carrot and potato straw 2 carrots 2 potatoes rapeseed oil potato gnocchi 1 tablespoon butter Instructions 1. Clean the meat and remove the sinews (note: you can make broth from the trimmings). 2. Put the wine and freshly crushed spices into a large bowl. Coat the meat with mustard and place it in the bowl. 3. Cover with cling film and let it rest, preferably until the next day. Turn the meat about halfway through. 4. Lightly salt the dried meat. Sear it on all sides in fat, pour about half of the marinade and broth over it, and simmer covered for about 30 minutes. 5. Add half of the cleaned vegetables cut into larger pieces. Turn the meat and pour in the remaining marinade and broth. Simmer for another 30 minutes or until done. 6. For the straw, prepare thin strips of sliced and dried carrot and potato. Fry in batches in a thicker layer of oil until crispy. Let drain on paper towels. 7. Remove the meat and let it rest in a warm place. Blend the sauce until smooth and strain through a sieve. 8. Season with sugar, a drop of vinegar, and lemon juice. Taste! If needed, loosen with a bit of broth or water. Finally, stir in pieces of cold butter (do not boil afterwards). 9. Melt butter in a small pan, add gnocchi and salt. Sear and pour about 200 ml of hot water. Let it cook off and stir occasionally. 10. Place the sauce on plates, add slices of the meat and gnocchi. Finally, sprinkle with vegetable straw (salt the straw just before serving). .pepper..field tip For final seasoning of dishes, you can try our fleur de sel.   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 200 g spaghetti 160 g grated parmigiano cheese + for sprinkling 60 g butter 2 tablespoons crushed black Kampot pepper Fleur de Sel from Kampot for seasoning Instructions 1. Bring water to a boil, salt it, and cook the pasta for about 7–8 minutes. 2. Heat the butter in a pan and sauté the crushed pepper in it for about 30 seconds. Reduce the heat and add the pasta. On low heat, pour a little of the pasta cooking water (about 3 tablespoons) over the pasta. Add the grated parmigiano and stir until everything combines into a creamy sauce. 3. Divide into two portions. Serve with ground black Kampot pepper and grated cheese on top. .pepper..field tip Just as good as crushed pepper tastes the .pepper..pasta with Kampot pepper directly crushed inside.   Buon appetito! Author: Matteo De Carli

Ingredients 250–300 g pork chops with bone 6 pcs green asparagus 6 pcs potatoes 50 g morels 50 ml meat demi-glace sauce 50 ml cream 10 leaves of wild garlic lard fleur de sel black Kampot pepper Procedure 1. Cut the potatoes into 6 equal pieces and confit them until soft in lard. 2. Season the pork chop with salt and black Kampot pepper. 3. Place on a hot grill and grill for about 10 minutes on each side, flavoring by adding several leaves of wild garlic. 4. Meanwhile, sauté the morels, pour in the demi-glace and cream, and simmer for a few minutes. Season with salt and black Kampot pepper. 5. 2 minutes before the meat is done, add the green asparagus to the grill and grill for 1 minute on each side. 6. Remove the pork chop from the grill, add the confit potatoes which you previously took out of the lard, and pour the morel sauce over. Garnish with grilled green asparagus and fresh wild garlic leaves.   Enjoy your meal! Author: Ondřej Hutník

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