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Digital Courses

(1 customer review)

£12£125

Start these courses anytime! With a video tutorial for each recipe our virtual online courses are designed to give students a good grounding in cooking fantastic, user-friendly recipes and to teach essential kitchen skills to equip them for the future. Four 12 week courses – beginners vegetarian or meat and intermediate vegetarian or meat – or available as individual tutorials. Suitable for Duke of Edinburgh’s Award Scheme – Bronze, Silver and Gold.

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Each 12 week course costs £200: 3 tutorials for £40: individual tutorials cost £15 each. 

Each recipe taught via our virtual online courses has a detailed video tutorial of Flora demonstrating the dish with particular attention being paid to the new skills and techniques being introduced.  Beyond this every course has been carefully curated and structured so that students learn useful new skills to create tasty and versatile dishes. Students can graduate from learning some excellent basic stalwarts over 12 weeks, to extending their repertoire with more challenging fare (also over 12 weeks). We have a choice of four courses for both meat-eaters and vegetarians alike, both at beginner and intermediate levels. However our plant-based courses teach some fantastic, imaginative dishes which are delicious for everyone especially those who are erring towards a more vegetarian lifestyle. We will also offer be offering masterclasses for tutoring specific recipes.

Flora kicks off the first course with a tried and tested family favourite – a simple and delicious muffin recipe. She will send out the recipe tutorial along with an opening package which includes clear and concise introductory videos to lay down some fundamental skills to get started such as staying safe in the kitchen and there’s even one on washing up!

The courses also include bite-size video tutorials demonstrating all sorts of vital tips and hacks on how to simplify life in the kitchen, such as how to use a food processor, electric hand whisk, hand held blender; how to chop an onion or peel and crush a garlic.

Flora is available to talk through any queries and questions which arise during the courses via message format or email or telephone if you prefer.  She is always happy to help. Also there is flexibility within our online courses – tutorials are interchangeable so if a recipe doesn’t appeal or allergies need to be taken into account it is possible to swop for a different option.

These courses are approved by the Duke of Edinburgh’s Award Scheme for the Skill section for Bronze, Silver and Gold. DofE participants will need to submit photos of “chefs in action”, the finished recipe and critiques from those lucky enough to sample the dish. These will be collated and assessed and once the course is complete all info will be forwarded to you and your DofE leader and uploaded into your eDofE account.

Get in touch to discuss flora@floraskitchen.co.uk

BEGINNERS COURSE

Blueberry and lemon muffins or chocolate muffins
Chocolate chip cookies
Filled omelettes on toast and scrambled eggs on toast
Berry smoothie and crushed avocado on toast with a poached egg
Simple granola
Sweet French crepes and American or Scotch fat pancakes with bacon and maple syrup
Rosti with fried eggs and bacon
Hummus, flatbreads and tortilla wrap pizza
Spaghetti carbonara and how to make pesto
Tomato soup, chicken stock and rich vegetable stock
Beef Bolognese
Salmon teriyaki, steamed Thai rice, stir-fried chilli broccoli
Chicken fajitas with guacamole

PLANT-BASED BEGINNERS COURSE

Blueberry and lemon muffins or chocolate muffins
Chocolate chip cookies
Filled omelettes on toast and scrambled eggs on toast
Berry smoothie and crushed avocado on toast with a poached egg
Simple granola
Sweet French crepes and American style pancakes with fruit and yoghurt
Rosti with fried eggs and sautéed peppers
Hummus, flatbreads and tortilla wrap pizza
Spaghetti carbonara with sautéed red onion and how to make pesto
Tomato soup and rich vegetable stock
Mushroom Bolognese/ragu
Aubergine teriyaki, steamed Thai rice, stir-fried chilli broccoli
Black bean fajitas with guacamole

INTERMEDIATE COURSE

Steak, compound butter and homemade oven chips with steamed beans
Banana chocolate chip cake
Chicken pie with puff pastry squares, sautéed leeks, mushrooms and boiled peas
Apple tart with Chantilly cream
Chicken tikka masala, basmati rice and steamed broccoli
Meatballs and a spicy  tomato sauce with penne
Beef  and red pepper stir fry with noodles and Prawn and sugar snap stir fry with steamed rice and egg-fried rice
Pork gyozas / potsticker dumplings with dipping sauce
Chicken and mushroom risotto
Cheat’s coq au vin blanc with mashed potatoes (and how to joint a chicken!)
Beef lasagne with salad and dressings
The best chocolate birthday cake

PLANT-BASED INTERMEDIATE COURSE

Cauliflower steak, compound butter with homemade oven chips and steamed beans
Banana chocolate chip cake
Creamy sweet potato and celeriac pie with puff pastry squares with sautéed leeks, mushrooms and boiled peas
Apple tart with Chantilly cream
Roasted cauliflower masala, basmati rice and steamed broccoli
Lentil balls and a spicy tomato sauce with penne
Tofu and red pepper stir fry with noodles, Courgette and sugar snap stir fry with steamed rice and egg-fried rice
Mushroom gyozas / potsticker dumplings with dipping sauce
Broccoli risotto with herbs
Carrot au vin blanc with mashed potatoes
Aubergine and courgette lasagne with salad and dressings
The best chocolate birthday cake

MASTERCLASSES

Roast chicken, gravy and how to carve it
Butterfly of lamb marinated in red wine and garlic and gravy
Flora’s roast potatoes
Harissa roasted potatoes
Corn chaat
Grilled courgette and edamame salad
Salsa Verde
Two ChalkStream Hot smoked trout canapés
Chorizo and Quail Egg Cups
Mini Tarte au Framboise with Crème Patisièrre
Lamb curry with raita, wilted spinach and garlic flatbread
Mixed bean curry with raita, wilted spinach and garlic flatbread
Beef bourguignon
Mushroom bourguignon
Tarte au citron with homemade pate sucrée
Quiche Lorraine with homemade shortcrust pastry
Pan-fried sea bass with gremolata, lemon pan-sauce and pea purée

1 review for Digital Courses

  1. Jane

    Thank you Flora. Your virtual course is really giving a lift to the whole lockdown and giving us all something to look forward to – the online learning provision is really great and accessible, never a substitute for face to face – but in the circumstance the best alternative! Very intuitive and user friendly – Tilly has really taken to it.

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