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Nutty Seed Salted Chocolate Bark

Friday, 17th November 2017

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a recipe you will want to make time and time again…….. because it is so easy and the bought equivalent is incredibly expensive.  Make for gifts or enjoy when you need a chocolate fix. 

Vary the toppings with dried cranberries, pistachio nuts, chopped apricots, and shredded coconut.

 

Preparation Time: 15 minutes plus 2 hours to set       

Cooking Time:   20 minute         

Serves: 4- 6 people

 

Ingredients

75g raw hazelnuts

2 tablespoons pumpkins seeds

3 tablespoons sesame seeds

~

1/4 teaspoon Saltneys salt.

225g chopped plain chocolate (at least 70% cacao)

 

Method

  1. Preheat the oven to 200C/400F / Gas mark 6.
  2. Place the hazelnut and pumpkin seeds on an oven tray and roast for 10 minutes. Remove and set aside to cool.
  3. Place the sesame seeds on an oven tray and roast for about 5 minutes or until golden.
  4. Combine the seeds together and add the salt and stir.
  5. Line a baking sheet with baking parchment paper.
  6. Place chocolate in a heatproof bowl set over a pan of simmering water. Stir until melted and completely smooth.
  7. Pour melted chocolate onto a parchment paper– smooth out into a thin even layer.
  8. Evenly sprinkle seed mixture over chocolate.
  9. Let stand at room temperature until set, 2 hours or more.
  10. Break into pieces.
  11.  
  12. Store airtight in refrigerator. 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

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

Hazelnut Beef Stew

Wednesday, 8th November 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Long slow cooking works a kind of magic with stewing beef/ or shin of beef. Over time, the gentle heat transforms the meat into tender juicy mouthfuls. Slow cookers or roasting on a low heat intensifies flavour as well as succulence.   If you wish to increase the quantity for a large crowd just add more meat, keep the liquid measurements the same.  Ideal for Friday night dinner or over the forthcoming chagim.

 

Preparation Time: 30 minutes     
Cooking time:   4 hours       
Serves: 4 – 6 people

Ingredients

2 tablespoons olive oil

1 kg shin beef/ stewing beef – cut into 2 cm cubes

3 tablespoons flour – seasoned with salt and pepper

2 large onions – peeled and sliced

6 garlic cloves – peeled and lightly crushed with a knife

2 celery sticks – sliced

4 carrots – peeled and chopped

500ml red wine

500ml beef stock – use 2 tablespoons beef powder to 500ml boiling water

Bunch fresh thyme – about 3 tablespoons

Bunch fresh rosemary sprigs – about 3 tablespoons

1 bay leaf

100g pitted black olives

 

Hazelnut Topping

100g blanched hazelnuts

3 thick slices bread / challah

2 cloves garlic – peeled and finely chopped

Zest 1 lemon

3 tablespoons fresh parsley – finely chopped

 

Method

  1. Heat the oil in a large deep casserole pan over a medium heat.
  2. Coat the beef in the seasoned flour and pan fry in stages turning until nicely brown on both sides. Transfer to a casserole ovenware deep dish.
  3. Add the onions, garlic, celery and carrots to the pan and cook for 5 minutes.
  4. Add a splash of wine to the pan and scrape off any brown bits stuck to the bottom. Add the beef stock and remaining wine. Bring to the boil and simmer for 5 minutes.
  5. Transfer all the vegetables, sauce, olives and herbs to the casserole dish. Cover and cook at 150C/ 140 Fan/ Gas 1 for 4 hours or until the beef falls apart when pressed with a fork.
  6. To make the hazelnut topping, toast the hazelnuts by placing on an oven tray. Bake at 200C/ 400F for about 10 minutes or until golden.  Then roughly chop.
  7. Drizzle a little oil over the bread and again toast in the oven for about 5 minutes. Then roughly tear and add to a bowl. Add the lemon zest, parsley and chopped hazelnuts. Mix together and season with salt and freshly ground black pepper.

 

To serve the stylish way: Sprinkle the hazelnut topping over the beef just before serving.

Check the latest cookery classes and events for singles. www.jewishcookery.com

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

Egyptian Roasted Root Salad

Friday, 3rd November 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious Middle Eastern bread salad using winter vegetables, flavoured with sumac, and dukkah  Dukkah is an Egyptian spice like za’ atar is put onto everything from hummus to pitat bread. It is available in the supermarkets but if you want to make your own or cant find it, I have added my recipe below.    

 

Preparation Time:  25 minutes            
Cooking Time:       1 hour    
Serves:                 6 people

Ingredients

2 turnips – peeled and cut into wedges

4 parsnips – scrubbed and cut into quarters

1 swede – peeled and cut into wedges

6 baby carrots – scrubbed with stalk on

200g butternut squash – peeled and cut into wedges

2 tablespoons dukkah plus extra for sprinkling

4 tablespoons olive oil

3 pitta breads

1 tablespoon sumac

30g fresh parsley leaves

10g fresh mint leaves

1 red chilli – thinly sliced and deseeded if you don’t like it too hot

100g pomegranate seeds

 

Dressing

100ml tahini

100m natural yoghurt/ soya natural yoghurt

Juice of 1 lemon

 

Dukkah Recipe

100g sesame seeds

100g blanched almonds

50g coriander seeds

10g cumin seeds

1 teaspoon sea salt

½ teaspoon pepper

 

Method

To make dukkah, toast all the seeds and almonds together by placing on an oven tray. Roast in the oven for about 10 minutes at 200C/ 400 F/ Gas mark 6.

Cool, then coarsely grind in the food processor.  Remove and set aside.  

 

Method

  1. Heat oven to 200C/180C fan/gas 6.
  2. Toss the root veg in the dukkah and 2 tablespoons oil and season well. Divide between two baking trays and roast for 1 hour until soft and beginning to char.
  3. Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 10 minutes until golden and crisp, then set aside.
  4. For the dressing mix all the ingredients together.
  5. Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds.
  6. Drizzle over some of the dressing, and serve the remainder on the side.

 

Check the latest cookery classes and events for singles. www.jewishcookery.com

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

Cinnamon and Raisin Mini Challah Rolls

Thursday, 26th October 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Here we have the flavours of Yom Tov all wrapped up in a circular twisted bread dough.  Marriage golden wholegrain bread flour produces a crusty nutty texture bread and the secret to its lightness is not to over knead.

 

Preparation Time:  10 minutes plus 1 hour 30 minutes rising time
Cooking Time: 20 minutes
Makes:  18 mini challah rolls

Ingredients

 

1x 7g sachet dried yeast

~

600g Marriage Golden wholegrain bread flour

2 teaspoons salt

1 egg

1 heaped tablespoon clear honey

50g raisins

2 teaspoons cinnamon

~

50ml vegetable oil

350ml warm water

 

Glaze: 2- 3 egg yolks  - lightly whisked

Topping: 3 tablespoons sesame seeds – optional

 

 

 

Method

  1. Combine the dried yeast with 50ml warm water and leave for 5 minutes.
  2. Mix the flour, salt, egg, honey, raisins and cinnamon in a mixing bowl.  Using a dough hook if available mix the ingredients together.
  3. Add the yeast to the bread mixture together with the vegetable oil and remaining 300ml warm water.
  4. Continue to mix the dough for 2 minutes so that it is smooth and the mixing bowl is clean.
  5. Remove the dough from the bowl.  Lightly grease this bowl with some olive oil. Knead the dough lightly and return it to the mixing bowl to rise. Cover with some cling film.
  6. Leave in a warm place for about 11/2  hour or until double in size.
  7. At this point, take ‘challah’, remove a small piece of dough the size of an olive, wrap in foil. Cook in the corner of your baking tray with your challah.  
  8. Pre-heat the oven to 200ºC/ 400ºF/Gas mark 6.
  9. Knock back the dough and weigh up into 50g portions. Divide the 50g pieces in half. Roll each piece into 2 thin strands or braids.
  10. Twist the two strands together and then curl together to produce a circular twist.
  11. Glaze with egg yolk. Top with sesame seeds if desired.
  12.   Leave to prove (second rising) for 20 minutes so the dough is slightly puffed up.
  13. Bake for 15 -20 minutes or until golden and sounding hollow when tapped underneath.

Check the latest cookery classes and events for singles. www.jewishcookery.com

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

Creamy’ Sweet potato & chickpea soup

Friday, 20th October 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Sweet potatoes and pureed chick peas have a magical way of producing a very ‘creamy’ texture together.  Topped with slightly spiced chick peas this makes a delicious healthy and vegan soup for the whole family. 

 

Preparation Time: 10 minutes 
Cooking Time:15 minutes
Serves: 6 people

 

Ingredients

1 tablespoon olive oil

2 large red onions – peeled and roughly chopped

1 kg – (approx. 4 )  sweet potatoes  peeled and cubed

2 tablespoons dried coriander

~

2 tins 400g chick peas – drained and rinsed

1 1/2 litres vegetable stock

 

Salt and freshly ground black pepper – to taste

Garnish:  100g tinned chick peas – drained

                Drizzle extra virgin olive oil, dried coriander 

                Sprigs of fresh coriander

Method

  1. Heat the olive oil, onions, sweet potato and coriander in a large saucepan over medium high heat.
  2. Add the chick peas and stock.
  3. Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through.   Season to taste.
  4. Puree soup using a stick blender or liquidizer until smooth.
  5. Reheat before serving.
  6. For the garnish, place the chick peas on a tray lined with baking parchment paper.
  7. Drizzle over some extra virgin olive oil, dried coriander, sea salt and freshly ground black pepper.
  8. Roast for 20 minutes on 200C/ 400F/ Gas mark 6 for 20 minutes or until golden and crispy. Remove and set aside.
  9. Reheat soup when ready to serve and garnish with roasted chick peas.

Check the latest cookery classes and events for singles. www.jewishcookery.com

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

 

Berry & Almond Tart

Tuesday, 10th October 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is really easy and can be made in stages ~ so just perfect for entertaining.  You can even freeze the base and bring it out when required.

It is gluten free and vegan so will help with guests who have dietary requirements too!

 

Preparation Time 15 minutes      
Cooking Time:  15 minutes      
Serves: 8- 10 people

 

Base:

350g walnuts

250g dried figs – stalk removed

 

Filling

170g almond butter

150g soya yoghurt – I liked the coconut flavour
1 teaspoon cinnamon

Topping
500g berries or fruit of your choice eg, blueberries, blackberries, strawberries – or use frozen berries defrosted and well drained.
 

Method

  1. To make the base, pulse the walnuts and figs in your food processor until they stick together, forming a rough dough.
  2. Press into a 22cm wide and 4 cm deep loose based tart tin.
  3. Preheat the oven to 200C/ 400F/ Gas mark 6.
  4. Bake blind for 20 minutes. Remove and set aside.
  5. Gently remove the tart from the base and transfer to a plate.
  6. To make the filling: Mix all the ingredients together until smooth.
  7. Spread into the bottom of your tart base.
  8. Top with all the berries, slice and serve! 
  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

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

New Grain Vegetarian Cholent.

Tuesday, 3rd October 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

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

Ingredients

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

 

Method

  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. www.jewishcookery.com

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

Moroccan Roasted Beetroot with Pomegranate and Pistachio Salad

Thursday, 28th September 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

For many Sephardi Jews, beetroot and pomegranates are all part of the Rosh Hashanah Seder. This spiced side salad dish is perfect to enjoy after the special blessings for good omens.

Preparation Time:  25 minutes                  
Cooking Time:  1 hour        
Serves: 4-6

Ingredients

600g beetroots - scrubbed and cut into wedges not more than 2 cm thick. If you prefer not to eat the skin, peel with a vegetable peeler before cutting.

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon cumin seeds

½ teaspoon fennel seeds

¾ teaspoon salt

½ teaspoon cracked black pepper

 

Balsamic Glaze

50ml balsamic vinegar

1 tablespoon maple syrup

 

Garnish

1 pomegranate seeds only

50g crushed roasted pistachios

1 tablespoon orange zest and a few segments of chopped orange flesh

3 Sprigs of fresh coriander

 

Method

  1. Pre-heat oven to 200C/ 400F/ Gas mark 6.
  2. Toss beetroots with olive oil, balsamic vinegar, cumin, fennel, salt, pepper in a bowl and coat well.
  3. Place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
  4. To make the glaze, put the vinegar and maple syrup in a small saucepan on medium low heat, and reduce for about 5 minutes or until you have about 3 tablespoons.
  5. When beetroots are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios.
  6. Garnish with orange zest, orange segments and sprigs of fresh coriander.

Check the latest cookery classes and events for singles. www.jewishcookery.com

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

Apple & Date Rugelach

Monday, 18th September 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

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

 

Method

  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. www.jewishcookery.com

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

 

Honey Blossom Honey & Lemon Thyme Cake

Friday, 15th September 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

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

Ingredients

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

 

Method

  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. www.jewishcookery.com

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

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