Our Recipes

Two of the printed food items we created on 24/02/2020 at UTS ProtoSpace

  1. ‘Salmon Cream’ (UTS) Cream Cheese (250g) + Skinless Boneless Salmon (200g tin) + Squeeze Lemon Juice (All blended with stab blender).

Instructions:

You should use skinless-boneless (we used tinned) salmon for this recipe, otherwise it turns out too ‘grainy’.

  • Drain the salmon to remove the liquid
  • Put the salmon into a mixing bowl
  • Use the hand-held stab blender to make the salmon into a smooth puree
  • Add the cream cheese (all of it)
  • Use the hand-held stab blender again to blend the salmon with the cream cheese
  • The salmon and the cream cheese should be completely mixed
  • Put the mixture into a clean plastic container to seal with a lid, and refrigerate
  • Keeping it cold, transport it to the 3D food printer

At the Printer …

‘Flower Tower’ Foodini printed 24 Feb 2020 UTS (Salmon Cream UTS Recipe)
Copyright Pic BHemsley

2. ‘White Choc Ganache’ (UTS) White Choc (380gm) + 150 ml Cream – Heat cream, remove from heat, add chocolate that has been whizzed in the food processor to crumbs. Stir through until it is all smooth and melted together. Refrigerate. Remove the ganache from the fridge about 2 hours before you want to print with it, so that is softens a little.

Foodini ‘Cup With Handle’ White Choc Ganache UTS Recipe.
This one went well at the start, until it ‘failed’ when getting to the ‘frilly’ edge which is not intended, then machine noted nozzle blocked.
Copyright pic BHemsley