Instagram story viewer> @myculinaryschooljourney> Posts

Liz

@myculinaryschooljourney

4.3K

followers

306

following

Leiths-trained Chef | Richard Bertinet-trained Baker | Leiths Patisserie & Nutrition | Sharing skills and recipes from the classroom to the kitchen

POSTS STORIES REELS

I am excited to be featured in this month’s @leithsonline student blog answering questions, posed to me by @leithsonline and @workshop.app, about my motivation for choosing Leiths Culinary School Online, how I find working with the Leiths Online Mentors, my experience and what’s next for me. My Leiths experience is something I will never forget and I will have these culinary skills for life. I would 100% recommend Leiths Online to anyone interested in furthering their cookery skills. Something I never thought I’d say but you can find the link to the full blog in my bio.

@leithsonline @leithseducation #LeithsEducation @workshop.app #NutritionInCulinaryPractice #LeithsOnline #LeithsCooking #LeithsLife #CookWithLeiths #FoodJourney #LeithsCookerySchool #CulinaryTraining #CulinarySchool #MyLeithsCookerySchoolJourney23 #ChefLife #CulinaryArts #Culinary #Chef #ChefsOfInstagram #Cooking #Food #LeithsCulinarySchool #ChefsTalk #FoodPhotography #FoodPorn #Foodie #FoodBlogger #FoodLove #FoodIsLife #Me #PhotoOfTheDay #InstaGood #fyp by @myculinaryschooljourney

H|M, Thank you for showcasing my CIABATTA recipe on your H|M Food and Drink Blog this month
https://www.humphreymunson.co.uk/baked-tomato-and-feta-with-lazy-ciabatta/ (Link also in Bio)

Baking and Photography credits: H|M (Louisa, Georgie and Tristan)
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
@HumphreyMunson #HumphreyMunson #October #October2025 #Ciabatta #FoodAndDrinkBlog #FoodBlog #ArtOfBread #Dough #BreadMaking #Culinary #Chef #ChefsOfInstagram #Cooking #Food #Chefs #ChefsTalk #BreadMaking #FoodPhotography #FoodPorn #Foodie #FoodBlogger #FoodLove #FoodIsLife #PhotoOfTheDay #InstaGood #FoodJourney #CulinaryTraining #CulinarySchool #ChefLife #CulinaryArts #MyLeithsCookerySchoolJourney23 by @myculinaryschooljourney

I’ve been back at Leiths Culinary School in London for my Two Day Essential Bread & Patisserie👩🏻‍🍳🍞🍰Assessment and Accreditation ‘Weekend’. Fantastic day yesterday honing skills and receiving coaching and feedback from the incredibly talented Mentor Chefs - Ryan and Louisa. An hour written theory exam this morning and a Practical Assessment/simulated restaurant ‘service’ this afternoon and the good news is “I passed”. A few photos from the weekend, with a lovely cohort, and a look back at some of the amazing bakes and learnings from 24 weeks of #LeithsOnline ESBP.
.
.
.
.
.
.
#Leiths #LeithsLife #CulinarySchool #fyp by @myculinaryschooljourney

I must make my HOMEMADE GRANOLA at least once a fortnight, sometimes more frequently. I think it’s the thing most eaten in our house. This time I have tripled the recipe. It lasts well stored in an airtight container.

4 cups old-fashioned rolled oats
1/2 cup raw nuts and/or seeds - I used walnuts, pecan nuts and sunflower seeds for this batch
1 tsp fine sea salt - don’t omit this, it gives a nice balance of flavour
1/2 cup melted coconut oil
1/2 cup of runny honey
1/2 tsp cinnamon, optional
1 cup dried fruit - I used chopped dried apricots and cranberries for this batch
1/2 cup shredded coconut, optional

Preheat the oven to 170°c fan assisted and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts and/or seeds salt, cinnamon and shredded coconut, if using. Stir to combine.
Pour in the oil and honey. Mix well, until every oat and nut is lightly coated. Pour onto the prepared baking sheet and use a large spoon to spread it in an even layer.
Bake until lightly golden, about 20-25 minutes, stirring halfway through. After stirring press down (you can break it into clumps once cool). Once golden (about 25 minutes), remove from the oven and allow it to cool completely, undisturbed (about an hour). Top with the dried fruit and shredded coconut, if you don’t want to toast the coconut with the oat mixture, and combine well. Break the granola into pieces with your hands if you want to retain chunks once cool, or stir it with a large spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for up to two weeks. The above recipe can be doubled, tripled, quadrupled even! I frequently make a triple batch.
.
.
.
.
.
.
#granola #breakfastrecipes #recipeoftheday #recipe #fypage by @myculinaryschooljourney

PEAR & STILTON FOCACCIA, a @breadaheadbakery recipe from one of their Italian Baking Classes. It has both slices of pear and chunks of Stilton dimpled into the dough before baking and why not indulge with some extra Stilton to serve!
.
.
.
.
.
.
#dough #foccacia #italian #italy #fyp by @myculinaryschooljourney

An easy, meat-free mid week pasta supper.
Serves two people (or three smaller portions).

CREAMY SUN-DRIED TOMATO PASTA
1 Tbsp vegetable oil
1 garlic clove, peeled and pureed
1 onion finely diced - I used a red onion as that’s what I had to hand but a white onion works too
1/2 tsp paprika
Pinch of salt
1/4 tsp black pepper
125g sun-dried tomatoes
1 Tbsp sun-dried tomato oil from the jar
400ml chicken stock - I used store bought today @frejabonebroth
300ml double cream
200g pasta - I used Tripoline but any long pasta such as spaghetti works well
1 Tbsp grated parmesan plus extra for garnish

Place a deep frying pan on a medium heat and add the vegetable oil. Once warm, add onion and sauté for a few minutes. Then add the garlic, paprika, salt and pepper. Combine and continue to sauté for another few minutes until the onion has fully softened, without browning.
Put the sun-dried tomatoes, sun-dried tomato oil, and the chicken stock in a blender and blend until smooth, then pour into the pan with the onion mixture. Pour in the cream and stir to combine. Turn the sauce onto a low to medium heat, add the pasta and cover with a lid. Cook according to the pasta packet instructions (mine took 10 minutes, until al dente, on a low to medium heat, stirring every couple of minutes). Every couple of minutes check that the pasta isn’t sticking to the base of the pan, if it is, reduce the heat and/or add more water.
Once the pasta is cooked, you should have plenty of sauce. If you don’t, add a splash more water and mix well. Add the grated parmesan and stir to combine.
Serve and garnish with more grated Parmesan cheese.
.
.
.
.
.
.
#pasta #italian #easyrecipe #homecooking #fyp by @myculinaryschooljourney

My first time to Mallorca: there’s something so special about the markets here, they’re the perfect blend of tradition, local life, and a true taste of the island. We’ve picked up fresh produce and simply soaked up the lively atmosphere, each market we’ve been to has its own charm.

Highly recommend Sineu’s Wednesday morning market, complete with livestock! Also, Pollença’s Sunday morning market and Mercado del Olivar in Palma, open 7am to 3pm daily (except Sunday).
.
.
.
.
.
.
#mallorca #mallorcamarkets #visitmallorca #mallorcaguide #fyp by @myculinaryschooljourney

@sabrinaghayour JUICY JOOJEH KOOBIDEH, a delicious Persian style kabab, made with minced chicken, the perfect tonic for a Friday night (or any night for that matter) from her most recent book ‘Persiana One’. Super easy: baked in a baking tray. I made my flatbreads to go with it along with homemade pickled red onions, hummus, Greek yogurt, salad, chips and a little (store bought) chilli sauce.

MY FLATBREADS
7g of fast action dry yeast
780g of strong white bread flour
1.5 tsp caster sugar
1.5 tsp fine sea salt
480ml of lukewarm water
4 Tbsp olive oil, plus extra for cooking

Place the yeast, bread flour, caster sugar and salt in a bowl and add the lukewarm water and olive oil. Mix to a shaggy dough. Turn out on counter and knead for approximately ten minutes until you have a soft and smooth dough. Place the dough in a bowl, lightly greased with olive oil. Cover and leave in a warm, draught-free place for 60-90 minutes until the dough has doubled in size. Divide the dough into 12 equal pieces and roll each into approximately 16cm round flatbreads. Preheat your pan (or pans, to cook more than one at a time) to a medium-high heat and spray or brush the pan with a little olive oil. Place the first flatbread in the pan and cook for 60 seconds or until bubbles appear. Turn over and cook the other side for another minute. Place the cooked flatbread in a clean tea towel. Repeat with the remaining pieces of dough, brushing the pan with additional oil between cooking each one. Stacking the flatbreads up inside the tea towel will keep them warm and soft for serving.
.
.
.
.
.
.
#persian #kebab #dough #homecooking #fyp by @myculinaryschooljourney

These are exquisite MINI CHOCOLATE & PISTACHIO CAKES, an @breadaheadbakery recipe that teaches one how to master making light sponge cakes, rich chocolate sauces, and the all-important assembly and decoration techniques. And they’re a complete crowd pleaser!
.
.
.
.
.
.
#chocolatecake #dubaichocolate #pistachio #homecooking #fyp by @myculinaryschooljourney

CINNAMON ROLLS, recipe by @michel_roux_jr from his book ‘Michel Roux at home’.
The perfect weekend brunch.
.
.
.
.
.
Flour, always @shiptonmill
#brunch #breakfast #dough #homecooking #fyp by @myculinaryschooljourney

A classic White Tin Loaf recipe by @breadaheadbakery Makes lovely toast to go with your @clarence_court dippy egg and the best thing: you know exactly what your bread is made of - simply - flour, salt, yeast and water.

WHITE TIN LOAF
530g strong white flour
6g fine sea salt
10g fresh yeast
330g water

Place the flour and salt in a bowl and combine. In another bowl, add the yeast to the water, then mix until dissolved. Make a well in the centre of the flour, bring the mixture together to form a loose dough. Mix the dough in the bowl for approximately two minutes, be fairly vigorous with this process as we are working to develop the gluten. Turn the dough out onto the work surface — no extra flour. Knead with the heel of your hand for about eight minutes until your dough is smooth, elastic and velvety. Shape into a round, return to the bowl, cover and rest for one to two hours. Turn out and knock back gently. Pre-shape into a loose round, cover and rest for ten minutes. Prepare your (2lb loaf) tin by lightly greasing with a neutral oil. Shape your dough, place in the tin, cover and prove for one to two hours at room temperature. The dough is ready when a gentle poke in one corner of the dough springs back slowly. Preheat your fan oven to 230°C. Dust the top of your loaf with a little flour and score. Spritz the oven chamber with water, then bake your loaf for 35-40 minutes, turning once during cooking. The crust should be golden and the base should sound hollow. Cool fully on a wire rack before slicing.
.
.
.
.
.
.
#dough #bread #egg #homecooking #fyp by @myculinaryschooljourney

So easy and, as @sabrinaghayour describes her Creamy Harissa Pasta in her latest book ‘Persiana One’: so satisfying. Sabrina makes hers with spaghetti but I used tripoline, another long pasta with a straight edge and one ruffled edge that holds onto the lovely sauce. Highly recommend for a mid-week, easy supper.
.
.
.
.
.
.
#pasta #easyrecipe #homecooking #persian #fyp by @myculinaryschooljourney