Recipes

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 400g fillet of sea bass or any white fish 450g seasonal vegetables Kampot salt white Kampot pepper 4 tablespoons olive oil Instructions 1. Bring water to a boil. Blanch the vegetables al dente – about 5 minutes (briefly immerse in hot water and then quickly cool in ice water) and drain. 2. Prepare the pan. Season the fish, add about a tablespoon of oil to the pan, and fry the fillets on both sides until golden. Add the blanched vegetables and serve! 3. Finally, season with oil, white Kampot pepper, and Kampot salt crystals. Author's tip Start frying the fish on the side you want to serve – that is, skin side first. The quantities are given for 2 servings and preparation will take you no more than 20 minutes!   Enjoy your meal! Author: Matteo De Carli

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 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 400 g tuna 125 g burrata (we recommend MozzarellArt) 8 cherry tomatoes chives salt white Kampot pepper extra virgin olive oil Instructions 1. Slice the tuna into thin slices and place on a plate. Slice the tomatoes and place them on the tuna. 2. Tear the burrata with a spoon and add it to the tuna. Chop the chives and place them on the plate. 3. Season with extra virgin olive oil, salt flakes, and white Kampot pepper. 4. Serve as a pleasant welcome at the start of grilling.   Enjoy your meal! Author: Matteo de Carli

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 The ingredients for each component can be found in the instructions Satay Chicken For the marinade, use 1 teaspoon turmeric, 1 teaspoon coriander seeds, 2 tablespoons oil, a piece of grated ginger, 2 cloves of finely chopped garlic, 2 tablespoons soy sauce, and  white Kampot pepper. Cut the chicken into thin strips and marinate in the prepared marinade. Beef Prepare the marinade from 1 teaspoon grated ginger, 1 teaspoon sesame oil, 2 tablespoons fresh orange juice with peel, 1 teaspoon palm sugar, 2 tablespoons soy sauce, and  black Kampot pepper. Cut the beef sirloin or rump steak into thin slices and marinate in the prepared marinade. Shrimps For the marinade, you will need 1 stalk of lemongrass finely chopped, a chili pepper finely chopped, 2 tablespoons olive oil, 2 chopped cloves of garlic, and  red Kampot pepper. Peel and devein the shrimp. Cut them in half and marinate in the marinade. Sides Peanut sauce Prepare the fantastic sauce known from Cambodia for grilled satay from the following ingredients: 2 cups unsweetened coconut milk, 2 teaspoons red curry paste, 2 teaspoons paprika, 8 tablespoons peanut butter, 3 tablespoons sugar, and  fleur de sel. Heat the coconut milk in a small saucepan. Add red curry paste, paprika, peanut butter, sugar, and salt; mix everything well. Serve the sauce at room temperature. Crispy salad Prepare a unique crispy salad to go with the grilled satay simply from sliced green peeled papaya cut into strips, little gem lettuce, carrots, and spring onions. Then add a handful of chopped coriander, 1 chopped chili pepper, and a handful of mung bean sprouts. Toss the salad and sprinkle with sesame seeds and cashew nuts. Coconut milk dressing You can also prepare a dressing from coconut milk for the satay. Mix 100 ml coconut milk, 1 teaspoon curry paste, 1 tablespoon fish sauce, 2 tablespoons soy sauce, lime juice from one lime, 1 tablespoon palm sugar, and 2 grated cloves of garlic. Pineapple salsa The last side dish will be pineapple salsa made from grilled pineapple. Cut the cleaned half pineapple into quarters and grill. Then mash the pineapple and mix with chopped red chili, a handful of chopped mint, finely chopped red onion, olive oil, lime juice from one lime, salt, and  red Kampot pepper.   Enjoy your meal! Author: Tomáš Mrvík

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 (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 (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 – 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