Recipes — In the Kitchen with Alexandra

Ingredients (makes 1) Lots of ice 2 ounce vodka 200ml tomato juice 3 drops Worcestershire sauce 1 tsp Alexandra’s Pikliz pinch of salt and pepper Seared shrimp to accompany Celery sticks for garnish Steps Mix together vodka, tomato juice, Worcestershire sauce and Alexandra’s Pikliz Get a tall glass, fill it with ice, and pour over the mixture Garnish with celery and serve with shrimp Enjoy! Picture and Recipe credit: Smileey.Lucy

Ingredient 300 g canned chick pea 60 ml tahini 60 ml freshly squeezed lemon juice 3 cloves of garlic 3 tbsp olive oil 2 tbsp aquafaba or water 1 tsp ground cumin 1 tsp ground pepper 1/2 tsp paprika salt to taste 3 tbsp Alexandra’s Pikliz Steps In food processor, add in well-stirred tahini and lemon juice and process for 90 seconds. Pause every 30 seconds and scrap down the side before continuing. Add garlic, oil,  cumin, pepper, paprika, and salt and continue to process for another 90 seconds. Pause every 30 seconds and scrap down the side before continuing...

Ingredient 1 baguette (~ 250g) 150g Deli of choice (approx 18 slices) 1 tomato 3 lettuce leaves 6-8 pickled bell peppers 3 tbsp shredded cheese 1 tbsp butter Sauce 1 tbsp mayonnaise 3 tbsp olive oil 2 tbsp honey mustard 3 tbsp Alexandra’s Pikliz Salt and Pepper to taste Steps Cut the baguette open along the length, butter the surface Bake in the oven at 400F for 3 min Layer with sliced tomato and deli of choice Chop lettuce finely and load on top Put on pickled bell peppers Make the sauce by whisking together the listed sauce ingredients including...

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...