Recipes posted Bi-Monthly - 1st and 15th

One Pan Skillet Beef with Eggs and Alexandra’s Pikliz

One Pan Skillet Beef with Eggs and Alexandra’s Pikliz

Ingredient 300 g grounded beef 1 medium onion 50g white mushroom 6 cloves of garlic 3 egg 3 tbsp oil Relish Rose Sauce 3 cloves of garlic 1 tbsp oil 250 g canned tomato sauce 1/4 cup Parmesan cheese 1/2 cup cream 6 tbsp Alexandra’s Pikliz Salt and Pepper to taste Steps In a saucepan, heat oil over medium heat and add minced garlic Add the tomato sauce and bring it to a light simmer, continue to stir While stirring, add parmesan cheese until fully melted Continue to stir and add in cream and Alexandra’s Pikliz Reserve the sauce on...

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Smoked Salmon Egg Benedict with Alexandra’s Pikliz

Smoked Salmon Egg Benedict with Alexandra’s Pikliz

4 large eggs 1 tbsp of vinegar 2 English Muffin 4 tbsp cream cheese 4 ounces of smoked salmon 2 tbsp Alexandra’s Pikliz Hollandaise sauce 2 large egg yolk 2 tbsp water 4 tbsp butter 1 tbsp Alexandra’s Pikliz Steps In a large bowl, place water and ice to create an ice water bath In a small pot, bring water to a boil and add vinegar Reduce the heat to a gentle simmer and crack the egg in the center, create a swirl in water continuously and poach the egg for 2 min Use a slotted spoon to scoop out...

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Summer Vegetarian Pasta Salad with Alexandra’s Pikliz

Summer Vegetarian Pasta Salad with Alexandra’s Pikliz

Ingredients: 1 cup dried whole wheat pasta 1/3 cup canned corn kernel 1/2 purple onion 1/4 cup cooked pinto beans 2 mini cucumber 1 tomato grated plant-based cheese Salad dressing 1/3 cup olive oil 4 tbsp fresh orange juice 2 tbsp Alexandra’s Pikliz 1 clove of garlic, minced 2 tbsp balsamic vinegar 1 tbsp honey salt and pepper to taste Steps Boil pasta according to packaging instructions to al-dente texture Rinse pasta with cold water, and reserve on the side. Dice mini cucumber and tomato into chunks Finely chop the onion into bits Boil sweet corn kernel until fully cooked...

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Airfryer Double Baked Potato with Alexandra’s Pikliz

Airfryer Double Baked Potato with Alexandra’s Pikliz

Ingredient 2 large Russet Potato 2 tbsp sour cream 3 tbsp mayonnaise 4 tbsp shredded cheese 4 tbsp of Alexandra’s Pikliz! 1 tbsp salt 2 tbsp vegetable oil 1/4 onion Steps Wash the potato and rub with salt and vegetable oil. Using a fork and prick the surface of the potato Place them in the airfryer at 400F for 35min - 40min until inside is fully cooked Set aside the potatoes until it is cool enough for handling Cut the potato in half and scoop out the inside, mash it with the back of the spoon (I like to leave...

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