Recipes

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 (4 servings) 400 g fresh seasonal vegetables (bell pepper, zucchini, eggplant, tomatoes, carrot, sweet potatoes) 600 g coconut meat – pulp from young coconut Wild & Coco 200 g tempeh made from green peas Wild & Coco soy sauce curry fresh herbs (e.g. coriander) pecans or other large nuts extra virgin olive oil white Kampot pepper fleur de sel Instructions 1. Briefly marinate pieces of coconut pulp with curry seasoning. 2. Marinate the tempeh with soy sauce. 3. Chop the seasonal vegetables, add salt, nuts, olive oil, and white Kampot pepper. 4. Place the vegetables on the grill, alongside the marinated coconut and tempeh. 5. Turn everything regularly on the grill and gradually remove. 6. Arrange all the ingredients together on a plate with tweezers – creating a "salad". 7. Add fresh herbs and fleur de sel. 8. Enjoy a fresh, healthy, tasty, and nutritionally excellent dish!   Bon appétit! Author: Mateo De Carli

Ingredients (4 servings) 4 pieces of beef steaks, 200 g each 12 small potatoes 150 g pancetta fresh herbs eggs extra virgin olive oil black Kampot pepper fleur de sel Procedure 1. Place fresh herbs around the steak. Salt and pepper the steak, add oil. 2. Boil the baby potatoes in water for 12 minutes. 3. Insert the Meater (wireless thermometer) into the steak, set the app to the desired temperature, and grill the meat. 4. Add extra virgin olive oil, butter, and pancetta to a cast iron pot. After 7–8 minutes of cooking the pancetta, add the baby potatoes, fresh herbs, salt, and pepper Kampot . 5. Turn the meat and then also the potatoes. After a while, remove the steak and let it rest in a warm place. 6. Add eggs to the potatoes and pancetta. Slice the meat, season with salt and add black Kampot pepper. You may serve.   Enjoy your meal! Authors: Matteo De Carli and Ondra Hutník

Ingredients for bread flatbread (12 pcs) 150 ml whole milk 10 g powdered sugar 10 g dried yeast 450 g semi-coarse flour 5 g salt 5 g baking powder 30 g vegetable oil 150 g white yogurt 1 pc baking powder 5 g black Kampot pepper Additional ingredients 2 × 250 g beef Ribeye steak (high rib) 2 slices of pancetta / bacon 200 g green asparagus 200 g white asparagus 100 g radishes 100 g wild garlic 100 ml sunflower oil 1 egg yolk 100 g butter 10 g salt 5 g black Kampot pepper Procedure 1. Mix the ingredients for the bread flatbread into a dough, form 12 buns and let rest for about 30 minutes. 2. Take the beef Ribeye steaks out of the fridge 30 minutes before grilling. Salt and pepper with black Kampot pepper, wrap in pancetta or bacon, and secure with string. 3. Place the meat on the heated grill, insert the Meater (wireless thermometer), and set the temperature to Medium in the app. 4. Meanwhile, prepare the mayonnaise by whisking the wild garlic oil into the egg yolk. 5. Salt and pepper the butter with Kampot pepper and melt it in a saucepan on the heated grill. 6. Cut the asparagus into strips, slice the radishes, and grill them. 7. Roll out the rested dough into bread flatbreads and grill them in butter with Kampot pepper. Brush the flatbreads with butter on both sides. 8. After the app notifies that the meat has reached the desired doneness, remove the steaks and let them rest for 10 minutes. 9. Remove the bread flatbreads from the grill, spread them with the wild garlic mayonnaise. Slice the beef and add it to the flatbreads. Add grilled radishes and asparagus, garnish with fresh wild garlic leaves. Season with salt and black Kampot pepper.   Enjoy your meal! Author: Ondra Hutník

Ingredients 1 Package Conchiglioni Giganti pasta (large shells) about 300 g of sliced frozen spinach about 400 g of ricotta 3 mozzarellas ½ cup of grated parmesan 1 egg chopped fresh basil 1 clove of garlic salt to taste red Kampot pepper tomato sauce of your choice Instructions for the baskets 1. Preheat the oven to 180 °C. Pour half of the tomato sauce into the prepared baking dish. About 15 pieces of pasta fit into my dish. Try to count how many fit into your baking dish, but keep in mind that you need to cook a few extra pasta shells because some may tear during cooking or filling. 2. Cook the pasta in salted water and meanwhile prepare the filling. Let the frozen spinach thaw at room temperature for at least two hours, then squeeze out all the excess water using a cloth. The spinach added to the mixture should be completely dried. 3. Add ricotta, two grated mozzarellas, grated parmesan, egg, basil, salt, freshly ground red pepper, 1 clove of garlic – finely chopped, and mix everything well. 4. Fill the cooked pasta with the mixture. Add about 2–3 teaspoons of the mixture to each shell. Place the filled pasta into the baking dish and cover them with the remaining tomato sauce. Sprinkle the entire surface of the pasta with the remaining grated mozzarella and bake for about 30 minutes in the oven. 5. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil for the last 10 minutes to let the pasta brown until the cheese is nicely melted. Author's tip If you have more filling left, you can fill the remaining pasta shells and freeze them before baking. Whenever you want something delicious, just take them out of the freezer and bake exactly as instructed above.   Enjoy your meal! Author: kavarenska.povalecka

Ingredients (3–4 servings) 200 g bulgur 120 g dried tomatoes 1 tablespoon olive oil 100 g parmesan 2 peppers 2 spring onions lemon salt red Kampot pepper Instructions 1. Cook the bulgur until half soft (about 13–15 minutes), remove from heat and drain excess water. 2. Mix it with a tablespoon of olive oil. Cover and let it rest. 3. Meanwhile, prepare the dried tomatoes, spring onions cut into cubes, and peppers. Briefly sauté the mixture in a pan and then mix it with lemon juice into the bulgur. 4. Season with salt and red Kampot pepper and sprinkle parmesan on the plates, decorating with basil.   Enjoy your meal! Author: Tasty Kitchen  

Ingredients (2 servings) 1 Package scallop (Boxxi) juice of half a lemon 1 dcl sweet vermouth (bianco) 2 egg yolks ½ Granny Smith apple ½ clarified butter 2 teaspoons caviar (preferably red) salt white Kampot pepper Instructions 1. First of all, clarify the butter. Heat the butter gently in a saucepan and mainly do not stir it; use a spoon to skim off the white foam until the butter is completely clear. 2. Remove the core from half the apple and slice it thinly, then cut into strips and finally into small cubes. Drizzle the apple with about half a teaspoon of lemon juice, a teaspoon of vermouth, add a small pinch of salt, and mix. 3. Separate two egg yolks into a metal bowl, add a large spoonful of lemon juice, 1 dcl vermouth, and a pinch of salt. Whisk until foamy. Bring water to a boil in a smaller saucepan on the stove. Continue whisking the mixture, but this time over steam and slowly add clarified butter. Whisk for just 30 seconds, then remove from the steam and continue whisking off the heat. Repeat this until the sauce thickens. 4. Dry the scallops with a paper towel. Detach the side muscle from the scallop as shown in the photo; it is tough. Heat a large spoonful of clarified butter in a pan, and place the scallops on the very hot butter. Sear for a maximum of one minute on each side. The scallops should have a golden color but remain glossy and juicy inside. 5. On a plate, place a spoonful of the seasoned apple, two generous spoons of the creamy sauce, and on top the seared scallops, garnished with caviar.   Enjoy your meal! Author: Lea Skálová

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

Ingredients (1 serving) 300 g beef sirloin 300 ml beef broth 2 teaspoons Dijon mustard 50 ml cream 250 g potatoes 50 g Parmesan cheese crushed Kampot  red and black pepper salt Chivalon Atilio olive oil Sea Salt Flakes Instructions 1. Slice the potatoes into slices about one centimeter thick, place them side by side on a baking tray lined with parchment paper, drizzle with olive oil, and put into an oven preheated to 250°C. Bake until golden on the bottom. 2. Put the broth into a saucepan and boil until it thickens. Then add cream, mustard, and season with salt and pepper. Cook until the desired consistency is reached. 3. Remove the potatoes from the oven, sprinkle with Parmesan, red pepper, and lightly salt. 4. Take the steak out of the fridge at least 30 minutes before cooking and thoroughly brush it with olive oil. 5. Heat the pan to maximum and carefully place the steak on it. Fry (for this size) about 2.5 minutes on each side. Turn only once. 6. Then remove the steak from the pan and let it rest for at least 3 minutes in a warm place. 7. Turn on the oven grill and brown the cheese on the potatoes until golden. 8. Heat the sauce. 9. Slice the steak. 10. Serve the Parmesan potatoes, sauce, and place the steak slices on top. Sprinkle with Kampot salt and coarsely crushed black pepper.   Enjoy your meal! Author: David in the kitchen

Ingredients (2 servings) 400 g mouflon loin 200 g peeled Jerusalem artichokes White, red and black pepper Casas de Hualdo Cornicabra olive oil Ingredients – meat 2 tablespoons Casas de Hualdo Cornicabra olive oil 2 teaspoons black pepper 1 teaspoon Dijon mustard 1 tablespoon chopped parsley Ingredients – purée milk 10 white peppercorns salt Ingredients – sauce 400 ml beef broth 1 tablespoon dried mushrooms 10 juniper berries 10 red peppercorns 50 ml cream 50 ml cognac 30 g butter salt Ingredients – croquettes 200 g type C cooking potatoes coarse flour 1 egg 1 teaspoon red Kampot pepper plain flour, beaten egg, breadcrumbs for coating Ingredients – side dishes 1 clove garlic 1 larger shallot 1 tablespoon Casas de Hualdo Cornicabra olive oil salt white Kampot pepper For serving Sea Salt Flakes a bit of chopped parsley Procedure 1. Clean the meat, sprinkle with a teaspoon of crushed pepper, place in a vacuum bag, add 2 tablespoons of olive oil, and vacuum seal. 2. Clean the Jerusalem artichokes (keep them in water with juice from half a lemon). Then put them into boiling salted water and cook until soft. 3. Blend the cooked Jerusalem artichokes with white pepper and milk. Add enough milk to make a thick purée. 4. Boil the potatoes until soft, let cool, then grate finely, add the egg, crushed red pepper, and gradually add coarse flour. 5. Knead a slightly sticky dough, form into balls, and coat them in the classic three-step breading. 6. Pre-fry the croquettes in oil heated to 150 °C for about 5 minutes. Just to warm them through and firm up, not to brown them. 7. Boil the broth together with spices and mushrooms until thickened, add cognac, cream, and boil again. Before serving, strain, heat, and at the end stir in butter off the heat. 8. Peel the shallot, cut into quarters, and just halve the garlic. Drizzle with olive oil and roast in an oven preheated to 180 °C. Roast until the garlic is soft and golden on the surface. Sprinkle with some crushed pepper. The shallot will be soft but without color, so torch it with a flambé torch. 9. This way you have everything pre-prepared so you can quickly finish, heat, and fry everything. 10. Prepare the meat using the sous-vide method at 57°C for 1 hour and 15 minutes. 11. Once the meat is cooked, remove it from the bag, pat it dry, and sear it quickly in olive oil. 12. After searing, brush it with mustard and coat it in a mixture of chopped parsley and a spoonful of crushed black pepper. Let it rest for at least 3 minutes. 13. Meanwhile, heat the purée and the sauce. Fry the croquettes quickly until golden brown. Heat the garlic and shallots in the oven. 14. Serve on a hot plate, starting with the purée, then the sliced meat, croquettes, garlic, shallots, and add the sauce. Finally, season the meat with Sea Salt Flakes and sprinkle the entire dish with some coarsely chopped chives.   Enjoy your meal! Author: David in the kitchen

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 4 tablespoons of olive oil 350 g frozen peas 1 yellow onion 1 carrot 1 stalk of celery 2 allspice berries 2 bay leaves 3 peppercorns of black Kampot pepper 3 cloves of garlic 200 g of farm smoked meat juice from half a lemon Kampot salt white Kampot pepper  Procedure 1. First, prepare the vegetable broth if you don't already have it ready at home. In 2 tablespoons of vegetable oil, sauté the celery stalk cut into thin half-moons and one carrot cut into small cubes. Once both are sautéed to a light golden color, add the finely chopped yellow onion and sauté until golden. Color = flavor.  2. Pour 2 cups  cold water. Add 2 allspice berries, 2 bay leaves, and 3 black peppercorns. Also add onion skins (not the top dirty layer) to the broth, which will give it a golden color. Let it simmer for 20 minutes. 3. Meanwhile, while the broth is cooking, finely chop 1 yellow onion, grate 3 cloves of garlic with the sprouts removed, and dice 200 g of smoked meat. Sauté the onion in a pot with oil, then add half of the smoked meat. Sauté both well . 4. Add Package frozen peas. Pour our homemade strained vegetable broth into the pot. Do not pour all of it; keep a little of the broth aside in case the cream is too thick and needs to be thinned. Add garlic to the pot and cook for 5-10 minutes until the peas are soft. 5. Meanwhile, toast the other half of the smoked meat dry in a non-stick pan. Fry until the smoked meat is nicely browned on all sides. 6. Now blend the contents of the pot. If you have a blender, that is ideal. If not, use an immersion blender and strain through a sieve. Then season the cream well with salt; do not hesitate to add freshly ground pepper and especially ensure sufficient acidity with lemon juice. 7. You can garnish the soup. Toast some whole grain bread in a toaster or in a pan with a bit of butter, then cut it into small cubes. In a non-stick pan, toast some sunflower and pumpkin seeds. 8. Finally, pour the pea cream into a bowl, sprinkle with the toasted smoked meat, croutons, seeds, and enjoy this great soup.   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 – 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 – roe deer 80 g roe deer back (Windsor Enterprise) 10 ml olive oil  Kampot salt to taste thyme to taste half a garlic clove without the core   Ingredients – roasted beetroot 50 g red beetroot coarse sea Kampot salt Ingredients – sweet and sour beetroot 20 g colored beetroot (red, pink, yellow) 10 ml white wine vinegar 10 g sugar 5 ml water Ingredients – beetroot gel 10 ml fresh beetroot juice 1 ml balsamic vinegar 0.3 g Kampot salt 0.3 g gellan 0.3 g xanthan Ingredients – parsnip purée 50 g parsnip 100 ml milk 20 g butter Kampot salt to taste thyme to taste Ingredients – jus with Kampot freeze-dried pepper and cognac 200 g game bones 50 ml sunflower oil 50 g shallots 30 g carrot 5 g garlic 3 g thyme 3 × 50 ml red wine 100 g mushrooms Kampot salt to taste freeze-dried Kampot pepper to taste cognac to taste 20 g butter Procedure 1. Clean the roe deer back and wrap it tightly in cling film to form a cylinder. Then place it in the refrigerator for 2 hours to rest. Unwrap from the film and vacuum seal with 3 ml olive oil and thyme. Cook sous-vide for 20 minutes at 50 °C.  2. Remove from the bag and sear on a medium-hot pan with a little oil, butter, thyme, and garlic. While searing, baste the meat with foamed butter. Take out of the pan and let the meat rest for 5 minutes on a rack. Slice in half, brush with olive oil, and season with Kampot salt.  3. Prepare the roasted beetroot. Cover the beetroot completely with sea salt. Bake in the oven at 180 °C until soft. Then peel the beetroot, cut into thicker slices, use a cutter to cut out rounds, place them in a bowl, and pour olive oil over them. 4. Next is the sweet and sour beetroot. Mix water, sugar, vinegar, bring to a boil, and let cool. Cut the beetroot into 3 mm thin slices and use a cutter to cut out rounds. Divide the rounds by color, vacuum pack individually with the prepared brine, and let marinate.  5. For the beetroot gel, mix all the ingredients, bring them to a boil, and cook for 2 minutes. Strain, let cool, and blend into a smooth gel.  6. Cut the parsnip into rounds, put them into a pot, pour in milk, season with salt and thyme, and cook until soft. Strain and blend into a smooth puree, adding strained milk as needed. Finally, soften with butter and strain through a fine sieve. 7. The last step is the jus with pepper and cognac. Roast the game bones in the oven at 160 °C for about 45–60 minutes. In sunflower oil, sauté shallots, carrots, garlic, and thyme until browned. Deglaze three times with 50 ml red wine each time, reducing the wine each time. Then add the game bones and top up with game stock or cold water. 8. Bring to a boil, skim off the foam, reduce the heat, and simmer overnight. Strain through a fine sieve, add raw mushrooms cut into slices, and simmer for 20–30 minutes to fully clarify the sauce. Strain again through a fine sieve and soften with butter. 9. Heat the cognac, ignite it, and let the alcohol burn off. Toast the lyophilized Kampot pepper in a dry, hot pan, let cool, and crush in a mortar. Heat the sauce to 40 °C and season to taste with cognac and lyophilized pepper. Let macerate as needed. Strain and the sauce is ready to serve.   Enjoy your meal! Author: Petr Kunc

Ingredients 3 hard-boiled eggs 3 tablespoons of plain yogurt 2 tablespoons of mayonnaise 1 teaspoon of full-fat mustard 5 cm of leek a handful of wild garlic Black Kampot pepper Kampot salt Instructions 1. Boil the eggs hard. Depending on the size of the eggs, boiling takes 8–9 minutes. Immediately cool the boiled eggsin ice water to stop the cooking process and prevent the egg from drying out further.2. Peel the cooled eggs, wash, dry, and grate them on a coarse grater. Add the plain yogurt, mayonnaise, finely chopped leek, and a handful of chopped wild garlic. Wild garlic is a seasonal herb, so you can replace it with parsley or chives, for example.3. Season the spread with salt and especially freshly ground Kampot pepper. Let the preparedspread rest in the fridge for at least one to two hours so the flavors can blend nicely.4. Then enjoy it, for example, with friends or quietly at home with your family.   Enjoy your meal! Author: solnicka_v_kuchyni

 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 about 1 kg 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 impurities. Fill a sink with cold water and let the leaves float in it for a few minutes. Then gently dry them.2. Prepare a large pot where you will steam the Swiss chard stems and leaves. Since the stems need longer cooking time, you should now cut them off. Simply cut along both sides of the stem. You will have the leafy part separate from the stem.3. First, put the stems to steam, after about 5 minutes add the leaves and steam for about 3 minutes until softened.4. Now pour the Swiss chard into a colander and immediately rinse with cold water so that the green color stays nice and vibrant.5. Transfer the Swiss chard to a blender, add the starch, chopped wild garlic, broth, and lemon juice and blend until completely smooth. This takes about 2–3 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 soup will 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 eggs, sprouts, and sautéed asparagus. Drizzle lightly with oil and add a final touch of pepper.   Enjoy your meal! Author: yummypaleocz

Ingredients 16 chicken thighs 2 teaspoons of black Kampot pepper 1 lemon 2 cloves of garlic 2 tablespoons of extra virgin olive oil 1 rosemary sprig 125 g arugula 250 g lamb's lettuce 6 strawberries aged balsamic vinegar Instructions 1. Let the chicken thighs marinate for 30 minutes in olive oil with lemon juice and grated zest, rosemary, garlic, and two teaspoons of Kampot pepper.2. Preheat the grill or oven to 180 °C and then bake or grill for about 30 minutes until the skin is crispy golden. The meat needs to be turned regularly during roasting. 3. While the chicken is grilling, wash the salad and slice the strawberries. When the chicken is almost done, add the strawberries to the salad with a little olive oil and aged balsamic vinegar. Mix the salad well and serve with the chicken thighs.   Enjoy your meal! Author: Matteo De Carli