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Apple & Date Rugelach

Monday, 18th September 2017



For perfect results, do not spread too much jam on the base as it oozes out and burns the pastry.   The light spelt flour is everything you would expect; it produces the moist delicate light pastries that just melts in the mouth!

Spelt flour is an ancient grain which has been cultivated for centuries.  It is a good alternative for people who cannot tolerate wheat but it does contain gluten.



Ingredients    Makes: Approx 24


For the Pastry

110g unsalted butter

110g cream cheese

200g Marriage light spelt plain flour

¼ teaspoon salt

1 teaspoon vanilla essence


For the Filling


50g light brown sugar

2 tablespoons grated lemon zest

1 apple – peeled and cored

75g pitted dried dates

1 tablespoons ground cinnamon

100g ground almonds

2 tablespoons Marriage light spelt plain flour


3 tablespoons apricot jam




Glaze: 2 egg yolks – to glaze pastry

Topping: 2 tablespoons ground cinnamon mixed with 2 tablespoons sugar



  1. To make the pastry, combine all the ingredients together in a food processor. Add extra flour if the mixture seems too wet.
  2. Remove from the food processor, cover with cling film and refrigerate for 1 hour.
  3. For the filling, place the sugar, zest, apple, dates, cinnamon, ground almonds and Marriage light spelt flour into the magimix.
  4. Pulse gently until it forms a paste.
  5. Divide the pastry into 2. Roll out each ball between two pieces of cling film.
  6. Add a little extra flour. Roll into a circle about 22cm round and ½ cm /¼ inch thick. I used a plate as a template.
  7. Using a knife, cut the circle into 8 triangle wedges. ( Like cutting a pizza).
  8. Spread a thin layer of apricot jam on the pastry. Place about a teaspoon of filling mixture on each triangle.
  9. Roll up each triangle starting with the wider curved end. Curve the rolls slightly and place them on a lined baking tray.
  10. Pre-heat the oven to 350F/ 180 C/ Gas mark 5.
  11. Glaze with egg yolk. Sprinkle over the cinnamon sugar.
  12. Bake for 20 minutes or until golden brown.

Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
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E : [email protected]
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Honey Blossom Honey & Lemon Thyme Cake

Friday, 15th September 2017



Honey blossom honey and delicate lemon thyme give this cake a good hit of flavour and fragrance. Made with no flour and no refined sugar, this cake has a wonderful texture too!

Preparation Time:  20  minutes      
Cooking Time: 50 minutes   
Serves: 8-10 people


150g unsalted butter/ non dairy margarine

150g orange blossom honey

3 eggs separated

1 lemon – zest only

200g ground almonds

100g polenta

1 ½ teaspoon baking powder

½ teaspoon salt

3 tablespoons lemon thyme leaves plus extra for sprigs for garnish


Vanilla Cream

100g double / non dairy whipping cream

100g natural yoghurt/ non dairy vanilla yoghurt

½ teaspoon vanilla paste


Honey Lemon Glaze

75g orange blossom honey

Juice of ½ lemon

2 lemon thyme sprigs



  1. Grease and line with baking parchment a 1kg loaf cake tin.
  2. Preheat the oven to 170C / Gas mark 3.
  3. In a large bowl cream butter, honey until light and fluffy.
  4. Beat the in the egg yolks and lemon zest, then the almonds, polenta, baking powder, salt and thyme leaves.
  5. In a separate clean bowl, whisk egg whites to stiff peaks.
  6. Gently fold into honey mixture stirring gently to maintain as much air as possible.
  7. Transfer to the prepared cake tin.
  8. Bake for 45-50 minutes or until golden and cooked through.  Leave to cool for 5 minutes in the tin before removing and transferring to a rack.
  9. For the vanilla cream whisk the cream until thick and then whisk in the yoghurt and vanilla paste.   Set aside.
  10. For the syrup, heat the ingredients in a small saucepan until bubbling. Pour over the cake.
  11. Top with lemon thyme sprigs and slice.  Serve the cream separately.

Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
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Baby Vegetable Salad with Hazelnut Dressing

Thursday, 7th September 2017



New season baby vegetables are particularly flavoursome and look very attractive.  I like to make this salad with a colourful mixture too. They develop from the same seeds as their bigger ‘brothers’ – the secret is the way they are grown.  Spring water and harvesting them after two weeks instead of three to four months provides a more sophisticated way of eating vegetables.

Baby leeks, carrots, potatoes, tomatoes, cauliflower, broccoli, radishes, beetroots, turnips, courgettes are all good examples which are now readily available in your local supermarket.

Preparation Time: 20 minutes     
Cooking Time: 20 minutes           
Serves: 6 people


250g miniature new potatoes – halved

150g baby carrots – scrubbed but not peeled, halved lengthways

150g baby turnips – trimmed

150g baby beetroots – cut in half

150g courgettes – cut in half, leave raw



100g blanched hazelnuts – roasted and roughly chopped

2 tablespoons Dijon mustard

2 teaspoons honey

4 tablespoons extra virgin olive oil


200g soft cream cheese

2 tablespoons each fresh mint leaves and basil leaves- leave whole

Salt and freshly ground black pepper



  1. Make the dressing by combining all the ingredients together. Set aside.
  2. Cook the baby potatoes in boiling water for about 8- 10 minutes or until soft. Drain and set aside.
  3. Cook the carrots, beetroots and turnips by either steaming for 8 minutes or cooking in boiling water.  (Cook separately)
  4. Combine all the cooked vegetables and raw baby courgettes in a salad bowl.
  5. Stir the dressing into the cooked vegetables.
  6. Season the cream cheese with salt and pepper and dollop onto the cooled salad.


To serve the stylish way: Sprinkle with fresh herbs and serve immediately.



Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
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Mixed Mushroom Panzanella

Thursday, 31st August 2017



Panzanella is the traditional Italian tomato and bread salad. It is a peasant dish born out of necessity to use up stale bread.  Although there are numerous variations of the recipe, they all conform to using the country style dry Tuscan bread.  Don’t waste your time using fresh bread as it will disintegrate. Other optional ingredients include roasted peppers, olives and anchovies.

In this version I have used a selection of wild mushrooms with basil. It makes a tasty starter and just omit the mozzarella for a parev or vegan option!

Preparation Time: 15 minutes   Cooking Time: 20 minutes     Serves: 4 people


3 tablespoons olive oil

200g Italian bread eg ciabatta – cut into cubes


2 cloves garlic – peeled and finely chopped

1 red onion – peeled and finely chopped

650g mixed mushrooms – sliced


2 tablespoons fresh lemon juice

100g heirloom / baby plum tomatoes- cut in half

125g buffalo mozzarella


4 tablespoons fresh basil – roughly chopped

Salt and freshly ground black pepper



  1. Preheat the oven to 200 C/ 400 F? Gas mark 6.
  2. Drizzle the bread with 1 tablespoon olive oil, season with salt and freshly ground black pepper. Place in the oven for 8 minutes or until golden. Remove and set aside.
  3. Heat the remaining oil in the pan and sauté the garlic and onion for 5 minutes or until soft. Remove and set aside.
  4. Then sauté the mushrooms until golden. Cook until nearly all the juices have been absorbed.  Add the cooked onion, garlic , lemon juice and season.  Remove and set aside.
  5. Tear the mozzarella into pieces and add the tomatoes.
  6. Combine all the ingredients together and serve.


Garnish: Basil leaves and a dusting of freshly ground black pepper

  1. Check the latest cookery classes and events for singles.

    Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
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Strawberry and Almond Cheese cake

Thursday, 24th August 2017



This cake is the answer to a cheese cake without the richness. The blobs of cheese mixture bake with sponge, studding the cake with creamy pockets of deliciousness – lovely for afternoon tea in the garden.


Preparation time    30 minutes           
Cooking Time:   1 hour          
Serves: 8 -10 people


For the sponge

175g butter

200g caster sugar

4 large eggs

100g self -raising flour

75g full fat natural yoghurt

200g ground almonds

2 teaspoons vanilla extract

Pinch salt


150g strawberries -hulled and roughly chopped

100g strawberry jam


30g flaked almonds – toasted


For the cheese cake blobs

200g medium fat cream cheese

25g caster sugar

1 egg white



  1. Preheat the oven to 160C fan/ Gas mark 4.
  2. Grease and line the base and sides of a deep 23cm loose based cake tin.
  3. Mix the ingredients of the cheese cake blobs in a bowl until just combined – be careful not to over mix or it will become runny.  Set aside.
  4. Whisk together the butter, sugar, eggs, flour, ground almonds, yoghurt, vanilla extract and salt until smooth.
  5. Combine the strawberry jam and chopped strawberries together.
  6. Scrape half the cake mixture into the prepared cake tin, then cover with all strawberry mixture.
  7. Use the back of a teaspoon to create dips in the surface of the cake and dollop spoonfuls of cheese cake blobs on top of the mixture.
  8. Cover with the remaining cake mixture, being careful not to disturb the cheese cake and strawberry mixture below.
  9. Sprinkle over with toasted almonds and bake for 50 minutes to 1 hour or until a skewer comes out clean.
  10. Cool for 20 minutes in the tin before turning out.

  12. Check the latest cookery classes and events for singles.

    Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
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Blackberry Ripple Ice Cream

Thursday, 17th August 2017



This is a delicious ice cream dessert that does not require churning or an ice cream maker.  It tastes amazing and because it is made using egg whites it will sit for a while before it melts, making it a great recipe for entertaining.

This recipe will keep in the freezer covered for up to 2 weeks.

Preparation Time:  30 minutes   
Cooking time: 10 minutes     
Serves: 6-8 people


2 large eggs – separated

50g sugar

1 teaspoon vanilla extract


200g double cream/ nondairy whipping cream

25g pistachio nuts


For the Blackberry Sauce

100g caster sugar

200g blackberries


To serve:

Handful each of fresh blackberries and crumbled honeycomb

2 tablespoons pistachio nuts – roughly chopped


  1. To make the blackberry sauce, put the 100g sugar in a heavy based saucepan with a splash of water and heat gently until the sugar has dissolved.
  2. Bring the mixture to the boil and bubble for 5 -10 minutes until reduced and syrupy.
  3. Stir in the blackberries, then cook for a few minutes or until the berries have almost broken down.
  4. Remove the pan from the heat, then process to puree. Remove and push through a sieve into a mixing bowl (discard the seeds). Set aside to cool.
  5. Line a 450g loaf tin with a double layer of cling film, leaving an overhang.
  6. Whisk the egg yolks, sugar and vanilla extract together until thick and pale.
  7. Whip the cream to soft peaks, then fold gently into the egg yolk mixture.
  8. Whisk the egg whites in another bowl with clean beaters until stiff, then gently fold them through the cream egg yolk mixture with the whisk.
  9. Stir in the pistachio nuts, then spoon a third of the mixture into the loaf tin and dollop a third blackberry sauce on top.
  10. Repeat twice more, then cover tightly with the overhanging cling film and freeze for 8 hours.  (Keep back 2 tablespoons sauce for garnish).
  11. When ready to serve, remove from the freezer, unwrap the cling film from the top and use to lift from the tin.
  12. Invert onto a serving platter, then peel off the cling film. Dip a palette knife into just boiled water to warm, wipe dry, then use to smooth away the marks from the cling film.
  13. Leave for 10 minutes to soften, then slice.


To serve the stylish way: Scatter over some blackberries, honey comb and extra pistachio nuts and any left-over sauce. 

Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W :

Mango Rice Salad

Thursday, 10th August 2017



Substantial summer salads are always welcome to enjoy alfresco, take on picnics or just for the fact that they can be made in advance and used when required.  Ideal for Shabbat lunch or Yom Tov.

Preparation Time: 35 minutes  Cooking Time: 30 minutes   Serves: 8 people



75g peanuts - chopped

50g desiccated coconut


85g shallots – peeled and finely chopped – about 3 shallots

1 tablespoon olive oil


300g jasmine rice


Zest and juice 1 lemon

30ml lemon infused olive oil – or add 2 teaspoons fresh lemon to 20ml olive oil


25g basil leaves – finely chopped

25g fresh mint leaves -finely chopped

25g fresh coriander leaves – finely chopped

6 spring onions – sliced

1 red chilli – deseeded and finely chopped

2 mangoes – peeled and flesh chopped

Salt and freshly ground black pepper – to taste


Garnish: 2 lemons – cut in half



  1. Preheat the oven to 200C.   Put the peanuts and coconut on a baking tray and roast for about 5 minutes or until golden. 
  2. Heat the olive oil in a fry pan and sauté the shallots until golden and crisp. Set aside.
  3. Cook the rice per the packet instructions. Drain and set aside.
  4. Whisk the lemon juice and oil to make the dressing. Season to taste.
  5. Chop the basil, mint and coriander, reserving a few whole leaves for garnish.
  6. Put the rice in a bowl with chopped herbs, coconut, spring onions, chili, lemon zest, mango, peanuts and dressing.
  7. Toss and transfer to a serving bowl.
  8. Scatter with the fried shallots, reserved herb leaves, and lemons to squeeze.

Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W :


Garlic & Lemon Chicken Skewers with Herb Flat Bread & Smoky Tomato Salsa

Wednesday, 2nd August 2017



For a true taste of summer, use this recipe as part of a BBQ meze of dishes. You can start the dough, marinate the chicken and make the salsa a day in advance.

Preparation Time: 1 hour plus rising and marinating

Cooking Time: 30 minutes           

Serves:  4- 6 people


For the flat bread

7g dried yeast

220ml warm water

1 teaspoon salt

2 tablespoons dried oregano

½ teaspoon golden caster sugar

350g strong white bread flour

50ml olive oil -plus extra for greasing


For the chicken

8 boneless chicken thighs (skin on if possible)

Zest and juice 2 lemons

1 tablespoon paprika

1 tablespoon soft brown sugar

3 garlic cloves- peeled and crushed

2 tablespoons extra virgin olive oil

2 tablespoons coriander – finely chopped


For the Salsa

1 small red onion

20g fresh coriander

125g cherry tomatoes

½ red pepper – deseeded

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 ½ teaspoons mild sweet paprika

Pinch sugar and season to taste


Garnish: Wedges of lemon, sprigs of fresh coriander



  1. Mix the yeast with 100ml warm water. Leave for 5 minutes for the yeast to activate. In a large mixing bowl, add sugar, herbs, salt, olive oil, flour and the yeast mixture. Using an electric mixer, start to mix and gradually add the remaining warm water until a smooth dough has formed.
  2. Transfer the dough to an oiled bowl, cover and leave to rise. ( About 2 hours)
  3. Place the chicken in a shallow non metallic dish. Cover with all the ingredients, mix together and leave to marinate overnight or for at least 2 hours.
  4. Bring the chicken to room temperature 1 hour before grilling.
  5. Thread the thighs onto 4 large metal skewers or wooden ones soaked in water for 10 minutes.
  6. Heat on an outdoor BBQ or grill for 6 minutes on each side or until cooked through. Cook on a medium heat so that they do not burn.
  7. For the salsa, put all the ingredients in a food processor and pulse until chopped but not too fine. Pour into a serving bowl and season to taste.
  8. To complete the flat bread, heat the BBQ or preheat the oven to 225C.  Knock back the dough then divide into 6. Dust some baking sheets with flour and roll out the dough balls into thin flatbreads.
  9. Brush some olive oil onto the top and bake for about 5 -10 minutes. (If you are using the BBQ sit directly onto the bars oil sided down.)
  10. Repeat to cook all the flat breads.


To serve:  Spoon salsa onto your flat breads and top with your garlic and lemon chicken. Garnish with lemon wedges and sprigs of coriander.


Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W :

Cashew Nut and Sunflower Seed Stuffed Potatoes

Friday, 28th July 2017



These scrumptious potato recipe offers a crisp crust and a creamy interior that’s packed with flavour. They can easily be wrapped and reheated in the oven later in the week for a make-ahead meal.


Preparation Time: 20 minutes plus 1 hour soaking and 15 minutes cooling time             
Cooking Time:  1 hour 20 minutes     
Serves: 4



150g raw cashews

4 large baking potatoes, scrubbed

2 tablespoons coconut oil, melted

2 tablespoons lemon juice


20g finely chopped fresh chives, finely chopped

20g finely chopped fresh parsley, finely chopped

50g Sunflower seeds

Garnish:  1 tablespoon chopped chives, 1 tablespoon chopped parsley,



1) Soak cashews in large bowl of cold water 1 hour.

2) Preheat oven to 200 C/ 400°F/ Gas mark 6.

3) Bake potatoes 45 to 60 minutes on baking sheet, or until tender. Cool 15 minutes, or until easy to handle.

4)  Drain and rinse cashews. Blend cashews with coconut oil and lemon juice in food processor until smooth. Transfer to large bowl.

5) Slice off top one-third of each potato lengthwise, and discard top skin.

6) Scoop potato flesh into cashew mixture, removing as much flesh from potato skin as possible without misshaping potato. Repeat with remaining potatoes.

7)  Mix well to incorporate cashew mixture into potato flesh while leaving some texture. Add chives, parsley, and sunflower seeds. Stuff mixture back into potato skins.

8. Place potatoes on baking sheet, and bake 15 to 20 minutes, or until tops are golden.

Serve garnished with chives, parsley, and sunflower seeds.

Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
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New Grain Vegetarian Cholent

Wednesday, 19th July 2017



Wheat, barley, oats, rice, corn, millet, quinoa and rye are just some of the grains available that can make your Shabbat cholent slightly different each week.

Including a colourful combination of root vegetables will enhance the ‘brown’ appearance which is typical of the traditional cholent recipes.  

NB: The dried beans need at least a few hours in advance to soak. You will also need the use of a slow cooker, an oven safe saucepan or Shabbat hot plate that is safe to leave on all night.

Preparation Time:  25 minutes            
Cooking Time: 12 hours – overnight
Serves:  8


150g dried chick beans


1 tablespoon vegetable oil

2 large red onions – peeled and sliced into large pieces

1 tablespoon whole coriander seeds

1 tablespoons whole cumin seeds

1 tablespoon smoked paprika

1 teaspoon salt

2 tablespoon parev chicken/ vegetable stock


150g green lentils

600g butternut squash – peeled and cut into large batons

200g quinoa – mixed red, black and white ~if possible

4 cloves garlic – skins left on

4 large tomatoes  - cut in half

6 eggs in shell - washed


Garnish: sprigs of parsley



  1. Soak the beans in cold water for 5 – 8 hours, rinse several times and then drain. You may wish to use a variety or mix several kinds together.
  2. Heat a large saucepan with vegetable oil.
  3. Pan fry the onions, coriander, cumin and smoked paprika.
  4. Transfer to an ovenware dish or crockpot.
  5. Stir in the salt, lentils butternut squash, quinoa, garlic, tomatoes.
  6. Add water to cover plus 1 litre.
  7. Sit the eggs inside the mixture.
  8. Cook tightly covered and bake at 130C for at least 12 hours or overnight.


When ready to serve, dig out the eggs, shell them and slice in quarters.

Garnish with sprigs of parsley to lift the final brown appearance.

Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
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