Recipes

Ingredients 3 medium-sized beets 3 smaller potatoes 2 carrots 1 parsley root 1 onion 2 tablespoons of oil thyme 1 liter of water salt Kampot pepper flakes – crushed flakes 1–2 tablespoons of wine vinegar For finishing 1 sour cream 1–2 tablespoons of grated horseradish 1 teaspoon of honey salt, pepper Instructions 1. Cut all the vegetables into cubes or larger pieces and sauté in oil (about 10 minutes). 2. Season with salt and pepper, add a few sprigs of thyme, and pour about 1 liter of water. Cook until soft. Blend and season with salt, pepper, and wine vinegar. Don’t forget the vinegar. 3. Finally, mix the sour cream with horseradish, honey, salt, and pepper. Add a few spoons to the soup and enjoy. Enjoy your meal! Author: Tastykitchen.cz

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!