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MSK's Virtual Kitchen - 100% Chef

12 May Uva Fragola Jubilee Delice
MSK 0 813
We know that chefs already have some exciting plans for Jubilee themed menus as we’ve had lots of requests for purple and silver products over recent weeks. To make it easier for you to find them, we'..
28 Apr Avocado Ice Cream with Ocoo Tomato Essence
MSK 0 1125
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..
07 Mar Goat's Cheese Mousse coated with Rhubarb Jelly
MSK 0 982
This great little canapé pairs a slightly sweetened rhubarb jelly with a goat's cheese mousse, served on a beetroot waffle, which makes a great base and is so easy to use. The rhubarb jelly is set wit..
20 Feb Rhubarb Jelly Cups with Rhubarb Compote and Vanilla Custard Gel
MSK 0 858
With only a few hours until the @wellocksfood rhubarb competition ends we’ve got some more inspiration for you. Here we show you which MSK products we used but our chefs are always happy to help those..
13 Feb Yorkshire Forced Rhubarb Custard Tart
MSK 0 588
Chefs, have you seen the current @wellocksfood competition? Following their recent trip to see @RhubarbRobert they are on the hunt for rhubarb dishes created by chefs across the UK. Here’s a Yorkshire..
06 Feb Vegetarian Goat's Cheese Mousse in Tomato Jelly with Pesto Powder
MSK 0 841
This great-looking goat's cheese mousse is set with MSK UltraGel 5 and dipped in Tomato Jelly which was set with MSK UltraGel 2.  Mousses set with UltraGel are completely freeze-thaw stable, making it..
30 Jan No Bake Custard and Rhubarb Tart
MSK 0 842
Tonight we are showing you something nice and simple which you could create in your kitchen. It’s our ‘No Bake Custard and Rhubarb Tart’. Use MSK UltraGel 5 to set the egg free custard; it’s quick and..
27 Jan Rhubarb and White Chocolate Dessert using Pectin LMA
MSK 0 1297
You may remember reading about our trip to Tomlinson’s Rhubarb a few weeks ago and we’ve been using the produce in the kitchen lots after such a thought-provoking day. When working with top quality in..
09 Jan Salmon and Herb Scotch Egg with Deep Fried Béarnaise Sauce
MSK 0 617
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 ..
05 Dec Casa Luker Oat-Milk Vegan Chocolate Couverture
MSK 0 1019
Over the last few weeks we’ve been testing new recipes which use the Casa Luker Choco Oat White Chocolate 36.5% and Oat Milk Chocolate 43%. The Luker oat milk chocolate couvertures are made from a ble..
29 Nov Ginger and Chocolate Tart with Vegan Pistachio Ice Cream
MSK 0 861
A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half. With this rising..
21 Nov Easy Pork Scratching Canapés
MSK 0 715
Check out these pork scratchings with sage and onion, made with our popping rind pieces (MSK-3184).   If they're baked in the oven with a light tray on top they will remain flat when they pop instead ..
14 Nov Orange and Chocolate Tart with Orange Ice Cream
MSK 0 1048
Today’s dish is an orange and chocolate tart with orange ice cream. All of this dish is plant-based and gluten-free.The tart is made using our new Luker Oat Milk Chocolate and the ice cream is made us..
01 Nov Parmesan, Potato and Garlic Tartlets
MSK 0 815
Our chefs have made these parmesan, potato and garlic tartlets.The pastry was made using carbon black and garlic powder to give the colour and flavour. They used UltraGel 5 to make the parmesan cream ..
18 Oct Sour Cherry and Chocolate Mousse using UltraGel
MSK 1 1225
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We..
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