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 500 g asparagus 125 g leek 3 tablespoons olive oil 900 ml water white Kampot pepper to taste Kampot salt to taste cream Parsley pesto 40 g parsley 50 g walnuts 2 cloves garlic 40 g parmesan salt 2 –3 tablespoons lemon juice 100 ml olive oil Instructions 1. Sauté the chopped asparagus and leek in oil. 2. Pour in water and cook until soft. 3. Season with salt and white Kampot pepper. 4. Soften with cream. 5. Finally, add parsley pesto, croutons, and you can serve.   Enjoy your meal! Author: Tasty Kitchen

Ingredients 1 kg potatoes 400 g radishes 2 medium onions olive oil black Kampot pepper Kampot salt 200 g pickled asparagus spring onion 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 Instructions 1. First, slice the potatoes (with skin). Add sliced radishes, mix with olive oil, salt, and black Kampot pepper. 2. Bake at 200 °C for about 25–30 minutes. Towards the end of baking, add onion sliced into crescents. 3. Meanwhile, prepare the dressing by mixing all the ingredients. 4. Mix the baked potatoes, radishes, and onion with the dressing. 5. Add sliced pickled asparagus, sprinkle with spring onion, and you can serve.   Enjoy your meal! Author: Veronika JansováTasty Kitchen

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 200 ml olive oil Pomace or extra light (or rapeseed oil) 1 whole egg, preferably from a home farm 1 teaspoon coarse salt (or 1/2 teaspoon table salt or 1 anchovy) 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1 teaspoon crushed white Kampot pepper in a mortar white Kampot pepper Optional 1 teaspoon sugar (honey) Only if you can have sugar, but then it’s no longer sugar-free, yet still an excellent mayonnaise. Procedure 1. Put everything into a container, immerse the stick blender all the way to the bottom. Turn the blender on to the highest power and keep it completely still at the bottom. 2. As the emulsion starts to lift from the bottom, be patient and keep the stick blender at the bottom. 3. When most of the emulsion rises around the head, only then slowly lift the head upwards. Then you can slowly stir and blend the entire contents until all the oil is emulsified. 4. Finally, use a spatula to scrape everything from the blender head into the container and season your homemade mayonnaise with salt and pepper to taste. 5. Transfer everything into a sealable jar and store in the fridge, where it will keep for up to 10 days. Author's tip It may happen that you remove the stick blender a little too early or there is air under the head, the mayonnaise won't emulsify and you will have two separated emulsions in the container. Here is a quick fix. Remove the stick blender, crack one whole egg into the container with the oil and emulsion, and repeat the process. This time, be patient and remove the head a little later than the first time. It has never failed anyone.   Enjoy your meal! Author: Mari Klee

Ingredients .pepper..pesto 200 g of your favorite pasta (e.g. tagliatelle) 4 cloves of garlic 1 chopped chili pepper 200 g of Parmesan dried wild garlic Instructions 1. Cook the pasta according to the instructions. Meanwhile, sauté the chili pepper in olive oil in a heated pan. 2. Add the chopped garlic and continue to sauté for a few more minutes. 3. Drain the cooked pasta, reserving some of the cooking water (about 5 tablespoons). 4. Add the pesto - amount to taste - and a handful of Parmesan, mix well, then add to the pan with the rest. Stir thoroughly. 5. Serve sprinkled with Parmesan and dried wild garlic.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 10 thick white asparagus spears (ideally using the firm ends) 1 white onion 1 large potato 3 cloves of garlic butter a large handful of parmesan a glass of white wine (can be substituted with water or broth) ½ cream ¼ grated nutmeg black Kampot pepper Instructions 1. Sauté the onion and garlic in butter until golden, and at the end add the nutmeg to "release its aroma". 2. Pour in the wine and let it evaporate for a moment. 3. Add the peeled and chopped asparagus and potato pieces. 4. Pour broth or water just to cover the vegetables and cook for about 15 minutes until soft. 5. Blend everything thoroughly, then stir in a handful of parmesan and cream, and season with salt to taste. 6. Garnish the plate with toasted bread and freshly ground Kampot pepper. Enjoy your meal! .pepper..field tip White asparagus is ideal for soups, pasta, or gratins. For an intense flavor, use black Kampot pepper; for a milder taste, we recommend trying white pepper.   Enjoy your meal! Author: Alisha Cooking

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 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 225 g plain flour (00) 2 teaspoons gluten-free baking powder Good Cook ½ teaspoon ground cinnamon 3 teaspoons pumpkin spice (recipe below) 70 g cane powdered sugar 30 g cane sugar 200 g pumpkin purée (ideally homemade) 2 large eggs 125 g butter Ingredients for pumpkin spice 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg several whole cloves a pinch of cardamom 3 grains of  dark red Kampot pepper Instructions 1. Preheat the oven to 200 degrees Celsius. Line a muffin tin (paper or silicone). 2. In a bowl, mix all the dry ingredients (flour, baking powder, cinnamon, sugar, and pumpkin spice with Kampot pepper). 3. In another bowl, whisk the cleaned eggs, reduce the speed, and slowly add the dry ingredients. 4. Finally, add the melted butter and mix for about 1–2 minutes. 5. Bake for 15 minutes. .pepper..field tip: pumpkin spice with dark red Kampot pepper This spice is very popular in America, but you can also buy it here. It is available, for example, in some drugstores or specialty shops, but making it at home is simple and worthwhile! With a pinch of our quality Kampot pepper, you will have the best homemade blend. The preparation is very simple. Just blend all the ingredients into a fine powder and store in a sealed container in the fridge.   Enjoy your meal! Author: Nemehlo v kuchyni

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 2 small eggplants 2 cloves of garlic 4 tablespoons of olive oil salt freeze-dried Kampot pepper 2 tablespoons of tahini paste a sprig of flat-leaf parsley 2 tablespoons of lemon juice Instructions 1. Roast and char the eggplants. 2. Scoop out the soft flesh and chop it with a knife. 3. Season with garlic, salt, freeze-dried Kampot pepper, oil, lemon juice, and tahini paste. 4. Serve garnished with parsley.   Enjoy your meal! Author: Petr Pejřimovský

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

Ingredients 1 head of garlic 2 tablespoons of olive oil salt white Kampot pepper 2 egg yolks 1 teaspoon of Dijon mustard 2 tablespoons of lemon juice 2 dl of smoked oil 1 small black truffle (we recommend Truffles from Markéta) Instructions 1. Roast the garlic with salt, pepper, and olive oil. 2. In a bowl, mix the egg yolks with lemon juice, Dijon mustard, salt, and pepper. 3. Slowly pour the smoked oil into this mixture and whisk it in. 4. Add the paste made from the roasted garlic. 5. Mix everything and serve with grated truffle.   Enjoy your meal! Author: Petr Pejřimovský

Ingredients 500 g cauliflower 100 g white asparagus 100 g green asparagus 2 white onions 6 cloves of garlic 1 l whole milk 125 g butter 50 g smoked almonds 30 ml olive oil 2 bay leaves 5 allspice berries 1 g crushed cumin white Kampot pepper nutmeg salt Procedure 1. Roast the cauliflower in the oven until brown at 180 °C for about 30 minutes to 1 hour. Then slice it thinly. Peel the white onion and garlic and also slice them thinly. 2. In a larger pot, heat olive oil with 50 g butter and add the sliced onion and cauliflower, sauté for a few minutes and season with a pinch of salt and pepper. Add the garlic, briefly sauté, and pour everything with whole milk. 3. Add bay leaves, allspice, crushed cumin, salt, and pepper. Cook completely until soft, 30 minutes to one hour. Then blend the soup thoroughly together with 50 g butter into a smooth cream. Strain through a fine sieve and season with salt, pepper, and freshly grated nutmeg. 4. Divide raw cauliflower into florets, cut in half, and fry until golden in a heated pan with a little rapeseed oil. Add butter and season with salt and pepper. Finish baking in the oven at 150 °C–180 °C for about 10 to 15 minutes. 5. Peel green and white asparagus with a peeler, cut off the woody ends, and cut in half. Blanch in salted boiling water for about 2–3 minutes, then immediately cool in ice water. Before serving, mix with melted butter, season with salt and pepper. Serve the soup with smoked almonds.   Enjoy your meal! Author: Ladislav Floreán

Ingredients 400 g whipping cream (min. 30% fat) 400 g white chocolate 1 vanilla bean 6 sheets of gelatin 100 g granulated sugar 50 g honey 50 g whole poppy seeds 100 g walnuts 50 g butter 600 g rhubarb 1 Package puff pastry 100 ml grenadine syrup 200 g strawberries 100 g blueberries red Kampot pepper Instructions White chocolate and vanilla delicacy 1. Soak the chopped gelatin in cold water and let it swell for a few minutes. Pour the whipping cream into a pot and add 2 tablespoons of granulated sugar. 2. Split the vanilla bean lengthwise, scrape out all the insides with a small knife, and add everything to the cream and sugar. Break or chop the white chocolate into roughly equal pieces and place them in a bowl. 3. When the cream is hot but not boiling, slowly pour it over the white chocolate and stir continuously to gradually melt the chocolate. 4. Then squeeze out the excess water from the gelatin sheets and whisk them into the cream and white chocolate mixture. Pour into a greased prepared mold and refrigerate for 12 hours. Puff pastry 1. Spread the rolled-out puff pastry on a baking sheet lined with parchment paper. Brush it with melted butter and honey. Sprinkle with brown sugar and poppy seeds. 2. Grate walnuts on top. Place parchment paper over the dough and weigh it down with another baking sheet. Bake at 180 °C until golden and crispy.