Weeknight Artichoke Pasta with Alexandra’s Pikliz

Weeknight Artichoke Pasta with Alexandra’s Pikliz

Ingredient (Makes 2 servings) 1 tbsp butter 1 tbsp minced garlic 1 tbsp Alexandra’s Pikliz 2 tbsp crumbled goat cheese 1 cup chicken broth 5-7 asparagus stalk 4 marinated artichoke hearts 6 oz spaghetti pasta Steps In a large pot, bring water to boil and cook spaghetti as per packaging instruction. I usually do 7 min for spaghetti for an al-dente texture. Strain in a colander and reserve In a pan, melt butter and add minced garlic After aroma appears, add chopped asparagus stalk and lightly cook on medium-high heat for 1 min. Add in artichoke hearts and continue to...

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Braised Octopus with Alexandra's Pikliz

Braised Octopus with Alexandra's Pikliz

Braised Octopus with Alexandra's Pikliz   Ingredient 750 g Octopus 2 bok choy 1 cinnamon stick 10 black peppercorns 1 onion 100 ml soy sauce 6 cloves of garlic 4 tbsp of Alexandra’s Pikliz 1/2 cup of Italian Rice (or you can use risotto) 1 tbsp butter Few dry garlic flakes (optional) Steps (creates 4 dish) Clean the octopus. In a large bowl, bring 1 L of water to boil. Season with salt and pepper, cinnamon stick, black peppercorn, ½ onion, ½ of the garlic, soy sauce; simmer for 5 min. Transfer the soup base to a high-pressure cooker, add...

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Monkfish with Alexandra's Pikliz

Monkfish with Alexandra’s Pikliz

Ingredient 1 lb Monkfish filet (for 2 people) 3 garlic cloves 1 tsp butter 1 small celery cabbage (whole) 1 lemon 1 tablespoon of Alexandra’s Pikliz Steps Clean and dry the fish. Season with salt and pepper. Rest to room temperature. Coat with sufficient cooking oil. Preheat the oven to 350 F. Heat the pan (ovenproof) to medium-high heat. Sear the fish for 3 minutes. Flip the fish. Add half of the butter. Sear another 2 minutes. Put the pan with the fish into the oven for 10 minutes. While in the oven. Dice the garlic. Heat a saucepan. Add...

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