Recipes

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 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 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 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 – 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 – focaccia 500 g plain flour 400 ml water ½ yeast (if you can't get fresh, then a packet of dried yeast) Sea Salt Flakes 40 ml olive oil Ingredients – wild garlic pesto 20 g wild garlic 15 g parmesan 20 g olive oil 10 g pine nuts 2 g sunflower seeds salt to taste white Kampot pepper Procedure 1. In the mixing bowl of a stand mixer, dissolve the fresh yeast crumbled into lukewarm water. Add the flour and mix in. 2. Using a scraper, turn the very loose dough out onto a work surface and prepare a stiff scraper. Do not put flour on the surface; we want the dough to be loose. Then roll and work the dough on the surface with the stiff scraper. Use the scraper because such loose dough sticks a lot to hands. Take your time; the longer you work the dough, the more gluten develops, making the dough beautifully soft and elastic. We have learned that you need to play with the dough, almost make love to it. Usually, we work the dough like this for at least 10 minutes. 3. Pour about 20 ml olive oil into the mixing bowl (or another bowl) and add the kneaded dough. Cover the bowl with cling film or a clean cloth and let it rise in a warm place for about 40 minutes until full of bubbles. 4. Detach the risen dough from the sides of the bowl. Pull the sides of the dough as much as possible inside the bowl and join them. Then turn the dough over in the bowl so that the joined sides are underneath. Cover again with cling film or a cloth and let it rise once more for another 40 minutes. 5. If you have a baking dish or tray with a non-stick bottom, pour about 10 ml olive oil on the bottom (depending on the size of the dish) and spread it to the sides. If not, line the dish with baking paper and then pour about 10 ml oil on it. We divided the dough into two halves to make two different flavors. 6. Begin shaping the dough in the baking dish with your fingers, add another 10 ml of oil, and work the oil into the already shaped dough with your fingertips. Add whatever toppings you like. On the first one, we stuck rosemary sprigs and grated pecorino cheese on top. On the second, we added chopped anchovies marinated in oil and the best onions in the world. 7. Prepare the onions by frying sliced onions cut into half rings in a spoonful of olive oil in a pan. Once golden, add a tablespoon of balsamic vinegar and a tablespoon of maple syrup. Stir, salt, and fry together for two minutes. Cover both types again with cling film and let rise in a warm place (at least half an hour). 8. Meanwhile, preheat the oven, if your oven allows it, then don't hesitate to set it to 250 °C and bake for 12–14 minutes or until the focaccia is beautifully golden on the surface. Finally, drizzle the surface with the remaining oil from the bowl, let it rest for a few minutes, turn it out onto a rack where the focaccia must cool completely. Never cut the pastry while warm, otherwise it will collapse. 9. Continue with the garlic pesto. Into a mortar place pine nuts and sunflower seeds. Using the pestle, pound perpendicularly against the bottom of the mortar to crush both ingredients into a paste. Add wild garlic leaves, which you also first lightly pound and then begin to grind against the bottom and sides with the pestle until the leaves form a paste. Add grated pecorino cheese, pour in the oil, and continuously stir with the pestle to blend all the ingredients. Salt, pepper, and optionally add a few drops of lemon juice. 10. For garnishing, you can use, for example, pecorino, parmesan, rosemary, sweet and sour onions, 1 teaspoon of olive oil, 1 red onion, 1 teaspoon of balsamic vinegar, 1 teaspoon of maple syrup, or anchovies. It depends on your taste.   Enjoy your meal! Author: lubojatzky_couple

 Ingredients 3 –4 fennel bulbs olive oil black Kampot pepper Kampot salt grated Parmesan (half a cup up to a cup) spring onion Instructions 1. Preheat the oven to 180 °C. Trim the fennel stalks and set them aside (you will need the green tops/leaves). Slice the fennel vertically into about 0.8 mm–1 cm thick pieces, which should yield about 4 slices.2. Pour olive oil on the bottom of a baking tray, place the fennel on it, and drizzle with more olive oil. Lightly salt, but not too much, because the Parmesan is quite salty on its own, and season with Kampot black pepper.3. Bake in the oven for about 35 minutes, then sprinkle with grated Parmesan and return to the oven for another 3 minutes. Finally, you can add a little more freshly ground pepper and garnish with sliced spring onion and fennel leaves.4. You can serve it as is, perhaps with a dip, or as a side dish with steak or roasted vegetables.   Enjoy your meal! Author: kardamomma.cz

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