A selection of recipes using our ingredients which you can use and adjust for your own needs. Please give us a ring if you have any questions about any of them.
27 Jun
0
6108
Here's another technique which uses our fantastic spray dried 100% tomato powder, this time as an ingredient in a delicious tomato, parmesan and avocado tartlet. The tomato powder is used to flavour ..
16 Jun
0
8130
There are some great English tomatoes coming into season right now and so we thought we'd show you a few techniques which use our fantastic spray dried tomato powder for garnishes and sauces you can u..
23 May
0
7173
Vicky has made this fantastic Coconut Parfait dish accompanied with five different techniques using pineapple: a roasted pineapple compote, pineapple sherbet , compressed pineapple, pineapple gel and ..
28 Apr
0
5616
This recipe showcases the Ocoo's potential for making unique, intense, natural essences from fruits or vegetables. In this case it's a caramelised tomato essence, made by cooking in the Ocoo for 5 ho..
14 Feb
0
6600
Chefs will be busy getting their Valentine’s dishes ready to serve up this evening and our chefs have been busy in the kitchen today too. They have made a Deep Fried Béarnaise Sauce to go with their ..
09 Jan
0
3346
Our chefs have started 2022 by working hard in our development kitchen to create some new dishes to inspire chefs.This dish is a salmon and herb scotch egg but the egg in the middle has been replaced ..
15 Oct
0
17014
Using this tuile mix in one of the silicone tuile moulds you can easily make crisp tuiles that have great colour and are full of flavour. The Ultralin works as a sugar substitute, allowing for a savo..
25 Sep
0
11648
A smooth, demoulded Christmas crème brûlée with warming winter spices and a crisp caramel finish.Set Custard BaseStarting from our core Set Custard recipe using UltraGel 5, we’ve made this deliciously..
23 Aug
0
7720
How stunning is this dessert? MSK UltraGel 5 was used for the panna cotta. It's a pure, vegan, seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel. ..
23 Aug
0
7998
Little 'Pie Tee' snack cups like these are so popular right now, but they're generally made using a standard batter with eggs. Our version uses MSK Eggless for a plant-based alternative.50g Amaranth ..
29 Jul
0
16008
Want to try making our famous vegan soufflé? It is completely allergen free too but it’s hard to believe that when you discover how good it tastes so we’ve decided to share the secret. The base for th..
13 Jul
0
8252
Today we have some vegan ice cream inspiration for you. This delicious chocolate ice cream is made with single origin Luker dark chocolate. It’s also made with silk gel for a silky smooth feel. The fr..
08 Jul
0
4496
With it being National Ice Cream Month, we are continuing to explore savoury ice cream made using ultralin. UltraLin is made from chicory root and is perfect for use as a sugar replacement in savoury ..
01 Jul
0
4644
Use MSK Strukture to easily bind together different vegetable textures to create a product that will hold together during cooking and will retain its texture and shape when eating.It can be used to cr..
02 Jun
0
8863
This plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.200g Water10g MSK UltraWhip6g MSK Silk Gel50g Sugar290g Macondo 60% Dark Chocolate100g Al..