Recipes

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 – 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 1 Package Conchiglioni Giganti pasta (large shells) about 300 g chopped frozen spinach about 400 g ricotta 3 mozzarellas a 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 shells 1. Preheat the oven to 180 °C. Pour half of the tomato sauce into a 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 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 must be completely dried. 3. Add the 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 into each shell. Place the filled pasta into the baking dish and cover with the remaining tomato sauce. Sprinkle the entire surface of the pasta with the remaining grated mozzarella and bake for about 30 minutes. 5. Cover the dish with 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 leftover filling, you can fill the remaining pasta shells and freeze them before baking. Whenever you want something tasty, 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 (20 dumplings) 250 g low-fat curd cheese 100 g spelt flour 100 g plain flour 1 egg a pinch of salt .pepper..nuts nut butter Instructions 1. Mix all the ingredients into a compact dough. Flour your work surface and shape as desired. 2. Roll out the dough on a floured surface, cut out circles, and then fill them with nut butter. 3. Join the first batch and cook in salted boiling water for 10 minutes. 4. The second batch can be baked in the oven. Preheat the oven to 200 degrees Celsius and bake for about 10 minutes until they turn brown. You can brush the dumplings with egg yolk before baking to give them a shiny surface.   Enjoy your meal! Author: jark_oo

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 – 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 one cup) spring onion Instructions 1. Preheat the oven to 180 °C. Trim the fennel stalks and set aside(you will need the green tops/leaves). Slice the fennel vertically into pieces about 0.8 mm–1 cmthick, which should yield roughly 4 slices.2. Drizzle olive oil on the bottom of a baking tray, place the fennel on it, and drizzle more olive oil on top. 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 andreturn to the oven for another 3 minutes. Finally, you can add a little more freshly ground pepperand garnish with chopped spring onion and fennel leaves.4. You can serve it just like this, for example with a dip, or as a side dish to steak or roasted vegetables.   Enjoy your meal! Author: kardamomma.cz