Recipes

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 2 marrow bones front beef for soup Grüner Veltliner white wine (approx. 0.75 l) 2 tablespoons oil salt, can be for example  Kampot coarse sea salt black Kampot pepper bay leaf 2 larger carrots 1 parsley garlic kohlrabi white onion celery spring onion Procedure 1. Place the bones and meat on a roasting pan – season with salt, pepper, and drizzle with oil. Roast in the oven at 240 °C for about 30–40 minutes, then remove the meat and trim it. Put the bones back in the oven for another 20 minutes. 2. Drain the fat from the roasting pan and save it for sauces later. Put the bones into a pot and cover them with cold water. Scrape the drippings from the roasting pan and pour them into the pot with the bones. 3. Place the root vegetables on a baking sheet and roast for 15–20 minutes. Then toss them into the pot, add the wine (use about a whole bottle for 15 liters) and cover with cold water. 4. Add Kampot pepper and other seasonings, bay leaf, parsley leaves, the remaining vegetables, and cook over low heat for about 9–16 hours. Every hour, skim off the foam to keep the soup clear. For the same reason, only add cold water to the broth if needed. 5. Do not cover the pot with a lid nor stir the soup; steam must escape, and condensation must not form in the pot so the broth can breathe. 6. After 16 hours, the broth is excellent! Strain it through a sieve. Discard the vegetables; fresh ones can be prepared for the soup by sautéing in butter. Cut potatoes into cubes and cook in salted water, and roast garlic in its skin for 10–15 minutes in the oven, then unwrap and serve on a plate with the soup. Before serving, you can sprinkle with spring onions and add chili. 7. According to taste, you can add noodles to the soup – homemade or store-bought. The broth keeps well strained in the fridge for a long time, but you can also freeze it, for example in an ice cube tray, and then use it anytime for sauces.   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 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 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 black Kampot peppercorns pepper 3 cloves of garlic 200 g farm smoked meat juice from half a lemon Kampot salt white Kampot pepper  Instructions 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 sliced into thin half-moons and one carrot cut into small cubes. Once both are sautéed to a light golden brown, add the finely chopped yellow onion and sauté until golden. Color = flavor.  2. Pour 2 cups  cold water. Add 2 balls of new spices, 2 bay leaves, and 3 black peppercorns. Also add onion peels (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. Don’t pour it all in; keep some broth aside in case the cream is too thick and needs to be diluted. Add the 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. Roast until the smoked meat is nicely browned on all sides. 6. Now blend the contents of the pot. If you have a blender, that’s ideal. If not, use an immersion blender and strain through a sieve. Then season the cream well with salt, don’t be afraid to add freshly ground pepper, and especially don’t skimp on acidity with lemon juice. 7. You can garnish the soup. Toast some whole grain bread in a toaster or in a pan with a little 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 on the toasted smoked meat, croutons, seeds, and enjoy a 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 about 1 kg of 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 dirt. Fill a sink with coldwater and let the leaves float in it for a few minutes. Then lightly pat them dry.2. Prepare a large pot where you will steam the Swiss chard stems and leaves. Sincethe stems need longer cooking time, you need to cut them off now. Simply cut alongboth sides of the stem. You will end up with the leafy part separately and the stem separately.3. First, put the stems to steam, after about 5 minutes add the leaves andsteam for about 3 minutes until softened.4. Now pour the Swiss chard into a sieve and immediately rinse with cold water tokeep it beautifully green.5. Transfer the Swiss chard to a blender, add the starch, chopped wild garlic, pourin the broth and lemon juice, and blend until completely smooth. This takes about2–3 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 soupwill 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 egg, sprouts, and sautéed asparagus.Drizzle lightly with oil and add more pepper.   Enjoy your meal! Author: yummypaleocz

Ingredients 6 bulbs of roasted/boiled red beets 1 (red) onion 1 carrot 3 allspice berries 1 bay leaf 1 clove of garlic 1.2 liters of water (or vegetable broth) a few sprigs of thyme Greek yogurt Kampot salt Black Kampot pepper Instructions 1. The best soup is made from roasted beets. So if you have time, wrap the unpeeled bulbs tightly in aluminum foil and roast them in the oven at 220 °C until soft. Depending on the size of the beets, this will take about one to two hours. Then peel the beets and continue according to the recipe.2. Except for one beet, cut all pieces into larger cubes, the last one into small cubes, and set both aside separately.3. Peel the carrot and onion and cut them again into cubes, finely chop the garlic.4. Sauté the onion, carrot, and spices in olive oil; when they turn golden, add the garlic and after a moment add the beet pieces cut into larger chunks, stir, pour in water, salt, and briefly cook.5. Blend the soup until smooth, add the diced beet, and season with salt and pepper.6. Serve garnished with Greek yogurt, thyme, and drizzled with olive oil.   Enjoy your meal!