Mango Cake By Chef Rory Lovie. @chefrorylovie

When we first seen this dessert, we thought wow this looks incredible.

So we asked Chef Rory straight up Can we use this recipe and Can we share this on our blog.

And here we are.

Chef Rory Lovie works at Bridge View Restaurant in Dundee, Scotland so make sure to go visit them.

Also Scotland has been voted at number 1 for the most beautiful country in the world, So there is two reasons to visit them now.

Follow them both on Instagram for more stunning dishes.

@chefrorylovie & @bridgeview.

Ingredients:

  • Plain Flour x 160g
  • Baking Powder x 1 Tsp
  • BiCarb Soda x 1 Tsp
  • Butter x 75g
  • Mango Puree x 265g
  • Condensed Milk x 1 Tin

Method:

  • Melt the butter and mix all Ing* together till smooth
  • cook at 180’c for about 40mins till a nice colour is formed
  • Once cooked let it rest for a few hours.

Make sure to follow us on Instagram @chefs_eye for daily uploads

Confit potato tuile with chef Kareem Atef Ibrahaim. @karem_atef

 

I seen this amazing confit potato tuile post on Karem instagram page @karem_atef and thought i would love to share this.

Go follow Karem on Instagram @karem_atef for more stunning uploads.

Potato Tuile Recipe

Method:

  • Confit the potatoes in rapeseed oil till soft and cooked
  • Strain the potatoes and blend them till smooth discarding the oil to one side
  • Spread between two silicon silpat or baking paper on a tray.
  • 180’c for 30-45mins

Make sure to follow us on Instagram @chefs_eye for daily uploads.

 

@Chefrorylovie recipe for a Rum Baba sponge cake.

Ingredients:

  • Plain Flour x 250g
  • Fresh Yeast x 15g
  • Soften Butter x 100g
  • Eggs x 6
  • Salt x pinch
  • Honey x 2 Tblsp

Rum Syrup:

  • Sugar x 200g
  • Water x 200ml
  • OVD Rum x 100ml

Method:

  • Beat all together and bake at 180’c for 10-15mins.
  • Before you send the dessert, soak the Rum syrup over the top and let it sit for a few minutes.

Make sure to follow Rory 0n Instagram @chefrorylovie, also follow @chefs_eye, @ce_plus and @ce_sweettooth for much more.

Brandy Snaps.

Icing sugar x 200g
Butter x 75g
Milk x 75g
Flour x 50g
Pectin (x58) x 5g
Salt x pinch

Melt butter and milk.
Hand blend all the ingredients together.
Put in the fridge to rest for atleast 2-3hours.

Using a piping bag or a spoon make circles roughly the same size remembering they will melt and spread so leave some space.

Cook at 170’c

170’c 3fan 0%

Add 6g off cocoa powder but also take away 6g from the flour for a chocolate brandy snap, works with any flavored powder. For a pistachio paste add 9g and take away from the butter, also works with any flavored paste and for a flavored liquid take away 10g from the milk.

Ginger beer Sorbet by Paul Downes, @chef_mutley. (paco-jet)

Ingredients:

  • Caster sugar  x  250g
  • Ginger beer  x  400ml
  • Lime juice & zest  x  1
  • Glucose  x  1 tblsp
  • Grated ginger  x  1 inch
  • Granny Smith apples  x  100g (peeled and chopped)

Method:

  • Simmer all ingredients gently till the apples are soft.
  • Strain and keep the liquid.
  • Blitz into a puree and add the liquid.
  • Sieve and pour into the pacojet tins and freeze overnight.
  • Churn 1 hour before service.

Peach pate de fruit by chef @m_mchugo. 

Method:

  • Sicoly Peach puree x 1kg
  • Caster Sugar x 200g
  • Pectin jaune x 26g
  • Red food colouring 0.2g (sosa)

Mix’s the sugar and pectin together and boil all, keep whisking.

  • Caster sugar x 1kg
  • Glucose syrup x 200g

In 3-4 stages add to the pan and keep whisking and reach 107’c. 

  • White balsamic vinegar x 20ml

And boil again to 107’c and pour into silicon moulds. Move quick when setting the pate de fruit and dont move the moulds till set for atleast 4 hours. Otherwise you will cause wrinkles or uneven shapes.

Chocolate Nemisis.

Ingredients:

  • Butter x 150g
  • Dark chocolate x 200g
  • Honey x 50g
  • Golden Syrup x 50g
  • Whole Eggs x 3

Method:

  • Melt chocolate, honey and syrup in a bain marie till melted and take off.
  • Blitz in the butter till smooth and cool before adding the eggs also blitz in using a hand blender.
  • Cook 135’c  11mins 3 fan.
  • You can freeze once cooled down and best served at room temperature.