Luto Kitchen Cookery School

Ribollata - an Italian soup packed full of veggies, topped with herbs, lemon juice, extra virgin olive oil and parmesan. This was one of the many delicious recipes taught during yesterdays class, which focuses on eggs, grains and legumes. This is one of my favourite classes in all the courses because we focus on vegetarian cooking and how to add more plant protein into family diets

Knife skills and balancing flavours are two of the many skills taught in the foundation course. I have availability in the August intake, perfect if you’re on holiday and you would like your helper to brush up on her cooking skills! Follow the link in the bio or DM for more information ⬆️

King Prawns and Butterbeans, Feta, Harissa, Herbs and Lemon. Delish. Taught on the Intermediate Course - spaces available on the August intake, got to the link in bio to book!

I provide recipes for breakfast, lunch and dinner in all three courses - Foundation, Intermediate and Advanced. This encourages your helper to buy healthy ingredients and enables them to prep some quick and easy breakfast recipes at the start of every week - sign up for the June course today 👩🏼‍🍳

The Foundation Cooking Course for helpers is running in June - starting Wednesday 7th, it runs for 4 weeks. I teach the fundamentals of nutrition and key cooking skills. Helpers get access to tonnes of delicious simple and easy recipes that can be tailored to suit every family. Sign up your helper using the link in bio ⬆️

The intermediate course finished with a bang - baked chocolate ganache, spiced hazelnuts, crème fraiche and orange oil. A really easy but impressive dessert that helpers can prepare for their employers dinner parties. It’s kind of a grown up chocolate mousse but kids would love it too.

Luto Kitchen focuses on teaching lots of western recipes, but there are some trusty crowd pleasers that are more Asian, like this spicy beef noodle salad with loads of Thai basil and coriander. It’s fresh and spicy and a perfect lunch for helpers to make for their families. I teach lots of recipes like this in the foundation course, the key skill is understanding how to build a balanced salad both nutritionally and in flavour and texture, this way recipes can be adapted according to individual family preferences

One of the recipes taught on todays class - BBQ Glazed Beef Short Rib. Cooked overnight at 85 degrees, then drizzled in a home made BBQ sauce and roasted at 220 degrees for 30 minutes. Served with a zingy beet slaw. Unreal delicious 🔥

Today is the second class in the intermediate course where students build upon their fish skills from the foundation course. There is also an introduction to shellfish. Many families with helpers eat little amounts of fish, choosing meat instead. However, fish is a really nutritious protein, oily fish in particular contains essential Omega 3 fatty acids which your body does not create itself, so they must be consumed. When fish is sourced and cooked properly it is a delicious and nutritions option in your weekly meal plan. Watch out for our fish dishes on here later today!

New plant based courses for helpers are available, starting in June. Click on bio for link to book. This course specialises in teaching the fundamentals of cooking without animal products to create delicious and nutritious meals for your family. Any questions, DM me.

Yesterday was the first day of the Intermediate Course and we covered Pasta and Legumes. How to cook pasta PROPERLY, different types of pasta and sauces, how to make pasta more nutritious and a winning dish for all the family. We then moved onto soaking and cooking legumes, and moved from Italy to Mexico with a variety of recipes. If you would like your helper to cook these delicious recipes, and get a much better understanding of pasta and legumes, sign them up for the next Intermediate course in August

Tomorrow is the start of the Intermediate course. We cover pasta and legumes, cured meat and fish, shellfish and slow cooked proteins, as well as how to to elevate simple salads and vegetable dishes to create depth - using hearty dressings, crunchy toppings, umami pestos and zingy salsas 🔥