Recipes — salt and pepper

Bloody Mary with Alexandra’s Pikliz

Bloody Mary with Alexandra’s Pikliz

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

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Honey Mustard Sub with Alexandra’s Pikliz

Honey Mustard Sub with Alexandra’s Pikliz

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...

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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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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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