#LeithsOnline

Quiche I was asked if I could make a quiche for this weekend. Out came my Leiths leithsonline folder, and I ended up making 2. 1 Asparagus & Parmesan 1 Aspar...

Back with another Leith's Online bake - rosemary focaccia. Made using a biga and topped with some fresh rosemary, rosemary infused olive oil and sea salt flake...

NUTRITION IN CULINARY PRACTICE UNIT 17: COOKING FOR COMPROMISED HEALTH A variety of nutritionally dense recipes that cater to individuals with compromised healt...

Week 2 Part 2 - Veg Stir-Fry Hi folks, I realise how ridiculous it is watching me chop vegetables but hey, here’s more! - This may continue until I figure out w...

Sweet and savoury shortcrust pastry tarts from leithsonline. Berry tarts with a vanilla, mascarpone cream, and an asparagus, speck, and pecorino tart. #leiths...

Egg cookery from the leithsonline essential cookery course. 1. Chive omelette 2. Mayonnaise 3. Poached eggs on sourdough toast 4. Bacon and egg salad 5. Scramb...

NUTRITION IN CULINARY PRACTICE UNIT 15: INTRODUCTION TO FERMENTATION An introduction to fermentation processes and butter, milk and cheese alternatives using nu...

A while ago, I completed the Leiths accredited online essential cookery course. This proved me a foundation for moving into a career in food. It started with st...

Leiths: Week 15 👩🏻‍🍳 Did you miss me? 😏 Although this week was all about slow cooking, the biggest lesson for me was taking the time to brown my meat properl...

NUTRITION IN CULINARY PRACTICE UNIT 15: INTRODUCTION TO FERMENTATION An introduction to fermentation processes and butter, milk and cheese alternatives using nu...

Essential Cooking / Unit 14: Pasta Session 1 - Tagliatelle with Pesto Session 2 - Tortellini with Sage Brown Butter Sauce Possibly my favourite unit to date. ...

Essential Cooking / Unit 13: Bread Session 1 - Enriched White Loaf Session 2 - Wholemeal Seeded Rolls First time kneading dough by hand and it’s a skill I cle...

NUTRITION IN CULINARY PRACTICE UNIT 15: INTRODUCTION TO FERMENTATION An introduction to fermentation processes and butter, milk and cheese alternatives using nu...

NUTRITION IN CULINARY PRACTICE UNIT 15: INTRODUCTION TO FERMENTATION An introduction to fermentation processes and butter, milk and cheese alternatives using nu...

Week 2: Part 1 - Leiths Online ‘Essential Cooking’ This week is about balancing seasoning, and of course, more knife skills practice! I’m making a Thai prawn s...

NUTRITION IN CULINARY PRACTICE UNIT 15: INTRODUCTION TO FERMENTATION An introduction to fermentation processes and butter, milk and cheese alternatives using nu...

NUTRITION IN CULINARY PRACTICE UNIT 15: INTRODUCTION TO FERMENTATION An introduction to fermentation processes and butter, milk and cheese alternatives using nu...

NUTRITION IN CULINARY PRACTICE UNIT 13: COOKING WITH HERBS & SPICES To put some nutritional theory on cooking with herbs and spices (from Unit 12) into practice...