Recipes

Ingredients 1 medium-sized pumpkin 1 larger carrot 1 clove of garlic 1 liter of water a piece of ginger salt freeze-dried Kampot pepper cream  juice from half an orange  Instructions 1. Wash the pumpkin and cut it into pieces. Do the same with the carrot. 2. Put everything on a baking tray together with the garlic clove, drizzle with olive oil, and bake in the oven until the vegetables soften. 3. Then transfer it to a pot, pour in 1 liter of water, and cook until completely soft. 4. Towards the end of cooking, add finely grated ginger and let it cook briefly. 5. Pour in the juice from half an orange and blend until smooth. 6. Finally, stir in the cream (or coconut milk) and season with salt and pepper. Enjoy your meal! Author: Tastykitchen.cz

Ingredients 1 smaller cauliflower white part of 1 leek 1–1.5 liters of water (depending on how thick you want the soup) salt, marjoram red freeze-dried Kampot pepper about 3/4 of Package cream cheese (about 90–100 g) Instructions 1. Cook the cauliflower with the leek until soft, blend until smooth, season with marjoram, salt, and pepper. Finally, stir in the cream cheese, which will beautifully soften and thicken the soup. 2. On top, roast a halved cauliflower floret, bread croutons, garnish, and add crushed Kampot pepper as a finishing touch. Enjoy your meal! Author: Tastykitchen.cz