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Berry ‘Cheese’ Cake Brownie

Friday, 7th June 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This brownie recipe has a delicious velvety texture with a blueberry topping. 

 

Preparation Time:  30 minutes   Cooking Time:        Serves: 10 -12  people

 

Ingredients

200g dark chocolate

280g non-dairy margarine

~

170g plain white flour

200g muscovado sugar

1/2 teaspoon baking powder

75g cocoa powder

Pinch ground sea salt

~

200 ml almond milk

2 teaspoons vanilla extract

2 tablespoons maple syrup

255g creamy Sheese original – 1 tub

~

For the Swirl Topping
150g creamy sheese original

2 tablespoons muscovado sugar

150g mix of fresh blueberries, blackberries and raspberries

 

Method

 

  1. Preheat the oven to 160ºC /320F/ Gas mark 3.
    Grease a 22 cm square tin and line with baking parchment paper.
  2. Melt the chocolate and margarine in a bowl over a pan of simmering water (or in a double boiler), stirring frequently.
  3. Sift the flour, muscovado sugar, baking powder, cocoa powder, and the salt into another large bowl.
  4. In a separate bowl mix together the almond milk, vanilla extract, maple syrup and creamy Sheese original cheese.
  5. Transfer the chocolate mixture, flour mixture and almond mixture to the food processor and whizz until smooth.
  6. Pour into the prepared cake tin.
  7. For the swirl topping mix the creamy sheese original, muscovado sugar together and dot with spoonfuls on top of the chocolate mixture. Sprinkle with mix berries.
  8. Bake for 40 to 45 minutes or until just firm.

 

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

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

 

Salted Caramel Chocolate Brownies

Friday, 31st May 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Chocolate brownies of all description are always popular but the salted caramel addition to this recipe makes them extra special. Use for party desserts and as a family treat.

 

Prep Time:40 minutes plus 20 minutes cooling time  Cooking Time: 1 hour Serves: 8

Ingredients

100g split almonds

~

150g brown sugar

eggs

160g unsalted butter/ margarine

55g plain flour, sieved

55g cocoa powder

300g dark chocolate - chopped

Caramel Topping

50g butter / margarine

50g brown sugar

1 1/2 tablespoons milk/ soya cream

1/4 teaspoon vanilla extract

100g icing sugar

~

30g plain dark chocolate, coarsely chopped

2 tablespoons milk/ soya cream

1/4 teaspoon coarse/ flaky sea salt

Method

  1. Grease and line a 22 cm square baking tin with baking parchment paper.

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

  3. Place the almonds on an oven tray and roast for 10 minutes or until golden.

  4. Lower the oven to 170°C/Gas mark 3.

  5. Cream the sugar and eggs together. Melt the butter and stir this in with the flour and cocoa.

  6. Melt the chocolate over a pan of simmering water. Make sure that the water doesn't touch the bottom of the bowl.

  7. Add the melted chocolate and almonds to the egg mixture and stir in.

  8. Spoon the mixture into the prepared cake tin.

  9. Level the top and bake for 30 - 40 minutes.

  10. To prepare the topping, melt the butter in a saucepan over medium heat. Add the brown sugar and 1 ½ tablespoons milk/ soya cream; cook 2 minutes.

  11. Remove from heat. Add the vanilla extract and icing sugar; stir with a whisk until smooth.

  12. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

  13. Combine 2 tablespoons milk/ soya cream and chocolate and melt over a pan of simmering water. Stir just until smooth; drizzle over caramel.

  14. Sprinkle with sea salt; let stand until set.

  15. Cut into small squares and dust with cocoa powder.

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

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

BBQ Rosemary Turkey Kebabs

Wednesday, 22nd May 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Today is Lag B’omer and is customary to have a BBQ.  I hope the weather will be appropriate. 

 

This is a very simple recipe that the whole family will enjoy.

Serve with your favourite salad and crispy jacket potatoes.

 

Preparation Time: 25 minutes   Cooking Time: 10-15 minutes         Serves 4

 

Ingredients

450g turkey schnitzel

8 sprigs rosemary

1 lemons zested and juiced

1 tablespoon honey

1 garlic clove, crushed

2 tablespoons olive oil

 

Method

  1. Cut the turkey into long thin strips.
  2. Pull all but the top leaves off the rosemary sprigs (chop a few to add to the marinade, save the rest). 
  3. Thread the turkey on to the tough woody stems of the rosemary.
  4. Place in a shallow, non-metallic bowl and sprinkle with the lemon zest. Mix the lemon juice, honey, garlic and oil and pour over the turkey.
  5. Leave to marinate for 15 minutes (or longer if you have time).
  6. BBQ or cook in the oven 180C/ 350F until golden and cooked; approximately 15 minutes.

 

Garnish:  Sprinkle over the reserved rosemary leaves.

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

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

Mini Oat Granola Cups

Friday, 17th May 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love these little ‘cups of goodness’. You can vary the filling to suit – other options such as soya yoghurt, crème fraiche or mascarpone cheese and toppings like chopped nuts, pumpkin seeds, sunflower seeds and other fruits work well too. Easy to make and ideal for a breakfast or brunch side dish.

 

Preparation Time:  20 minutes Cooking Time: 20 minutes Makes: 12

 

Ingredients

425g old-fashioned rolled oats

65g coconut flakes

45g chopped pistachios

1 teaspoon vanilla extract

30ml extra-virgin olive oil

3 egg whites

85g honey, plus more for serving

Pinch of ground cinnamon

pinch of salt

~

Greek yogurt, for serving

sliced strawberries, blueberries and blackberries for serving

 

Method

  1. Preheat oven to 180C°.

  2. In a large mixing bowl, combine oats, coconut, pistachios, vanilla extract, olive oil, egg whites, honey, cinnamon and salt.

  3. Coat a 12-muffin tray with cooking spray or a little oil.

  4. Press some of the granola mixture into each muffin cup, forming a bowl shape.

  5. Bake until lightly golden around the edges -about 20 minutes.

  6. Leave to cool for 10 minutes and then use a knife to gently remove each granola cup from the muffin tin.

  7. Top each one with Greek yogurt, a drizzle of honey, and sliced strawberries, blueberries and blackberries.

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

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

Parev, Lime ‘cheese cake’

Wednesday, 24th April 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This dessert can be made in advance and requires no cooking – just perfect for Seder night especially as this year it falls over Shabbats too! It’s light and tasty and just happens to be vegan as well!

 

Preparation Time: 20 minutes plus 4 hours soaking

Cooking Time: No Cooking!              Serves: 8- 10 people

 

Ingredients

300g macadamia nuts

300g cashews

150g pitted Medjool dates

50g dried coconut

90g coconut oil, melted (gently warmed)

30ml lime juice – approx 1 lime

150g raw agave nectar

2 teaspoons vanilla extract

400g mixed berries, such as blueberries and raspberries

 

Method

 

  1. Line a 22cm loose based cake tin with baking parchment paper.
  2. Place macadamia nuts in large bowl and cover with cold water for 1 hour.
  3. Place cashews in separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
  4. Pulse macadamia nuts, dates and coconut in food processor to a sticky crumb-like consistency. Transfer to the base of the prepared cake tin and press down to make the base.
  5. Place cashews, coconut oil, lime juice, agave nectar, vanilla extract and 2 tablespoons of water into the food processor.  Puree until smooth.
  6. Pour mixture onto the base, and freeze for 1 to 2 hours, or until firm.
  7. Remove from freezer, slice while frozen, and transfer to serving platter.
  8. Defrost in fridge 1 hour, or in the kitchen for 30 minutes; top with berries; and serve.
  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

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

 

Seder Night Beef Stew

Thursday, 11th April 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

That special main course Seder night meal has to tick certain criteria; slow long cooking so food will not spoil, can be prepared in advance, uses readily available ingredients, easy to serve for large numbers, requires few kitchen utensils and above all will be thoroughly enjoyed by the whole family!

 

This recipe covers all these requirements and uses horseradish and parsley, the symbolic Seder night ingredients which you will no doubt have in your cupboards. The addition of dates adds a little natural sweetness to harmonize the overall combined flavours.

 

I like to serve it with either mashed or fondant potatoes.

 

Preparation Time: 25 minutes             

Cooking Time: 3 hours 15 minutes

Serves: 8 people

 

Ingredients

3 tablespoons olive oil

3 kg shin of beef cut into 4 cm pieces

5 onions – peeled and sliced

~

4 large parsnips – peeled and cut into chunky wedges

4 large carrots – peeled and cut into chunky wedges

200ml red wine

500ml beef stock – 500ml hot water with 2 tablespoons beef stock

150g stoned dates

3 tablespoons Horseradish sauce

3 tablespoons parsley – roughly chopped

 

Salt and freshly ground black pepper

 

Garnish: Sprigs of Parsley – sprigs and finely chopped

 

Method

  1. Preheat the oven to 170 F/ 325C/ Gas mark 3.

  2. Heat the oil in a large frying pan. Sauté the beef until brown and the onions until softened and golden but not burnt.  This will take about 10 minutes.

  3. Transfer to a large ovenware dish.  Add the parsnips, carrots, red wine, stock, dates, horseradish sauce and parsley.

  4. Cover with foil and cook for a minimum of 3 hours.

 

To serve the stylish way; Garnish with sprigs and finely chopped parsley.

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

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

Citrus Salmon Ceviche

Thursday, 4th April 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I love the simplicity of this dish.  Ceviche is marinated raw fish, a speciality from South America. Delicious as an impressive dinner party starter. It can even be made for Pesach.  Do use the freshest salmon available for the best results, frozen salmon is not suitable.

Preparation Time:15 minutes plus 45 minutes refrigeration time

Cooking Time:  No Cooking          
Serves: 2

Ingredients

175g skinless salmon fillet – centre piece

½ ripe avocado, diced

½ spring onion, finely chopped

1 large orange

½ lemon

½ lime

1 tsp honey

¼ tsp salt (I use Himalayan salt)

⅛ tsp cayenne pepper

 

Garnish: Sprigs of mint

 

Method

  1. Cut the salmon into 2cm cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and refrigerate for 30 minutes to 1 hour.
  2. When the salmon is done, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. Let those pieces of orange flesh fall into the bowl.
  3. Add the diced avocado and chopped spring onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well. Mix delicately until just combined and set aside. Reserve the marinade.
  4. To the citrus marinade, add the honey and cayenne pepper and mix with a whisk until well combined and slightly frothy.
  5. Place a 8 cm cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon.
  6. Remove the cutter and repeat with the remaining salmon mixture on a second plate. Garnish with some sprigs of mint and top with a few tablespoons of the citrus vinaigrette.
  7. Serve immediately

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

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

Date & Meat Ball Tagine

Thursday, 28th March 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Choose the leanest beef mince for this recipe. Perfect for family gatherings as it is easy to serve and
the meat balls can be made and frozen in advance.
Preparation Time: 20 minutes Cooking Time: 45 minutes Serves: 8-10
Ingredients
4 onions – 2 quartered, 2 halved and sliced
2 tablespoons tomato puree
2 garlic cloves
1 egg
1 teaspoon chilli powder
2 teaspoons ground cumin
1 kg pack extra lean beef mince
Salt and freshly ground black pepper
~
1 tablespoon rapeseed oil
1 tablespoon turmeric
1 tablespoon ground coriander
300g chanteray carrot – cut in half or regular carrots cut into batons
400g tin chopped tomatoes
150ml red wine
2 lemons – zest (and use juice for bulghur wheat)
150g pitted dates
2 tablespoons vegetable stock powder
For the Bulghur Wheat
400g bulghur wheat
2 x 400g tin chick peas
1 tablespoon vegetable stock powder
1 tablespoon ground coriander
Garnish: Sprigs of fresh coriander
Method
1) Put the quartered onion in the food processor to finely chop.
2) Add 1 tablespoon tomato puree, the garlic, egg, chilli powder, cumin and salt and pepper and
blitz briefly again. Remove this mixture from the food processor and work the mince in with
your hands ensuring that it is evenly distributed.
3) Divide into even small balls, transfer to a plate and put in the fridge to firm up for 15 minutes.
4) Heat the oil in a large frying pan and cook the meat balls for 5 minutes to lightly brown.
Remove and transfer to a plate.
5) Add the sliced onion, turmeric, coriander, carrots to the pan and stir fry briefly to soften them a
little.
6) Add the tomatoes, red wine and 1 tin of water, lemon zest, remaining tomato puree, the dates
and vegetable powder.
7) Return the meat balls to the pan, cover and simmer for 15 minutes or until the carrots are soft.
8) While the tagine is cooking, tip the bulghur wheat into a deep saucepan, add the chick peas
and liquid from the tin. Add 2 tins of water, the vegetable stock powder, ground coriander and
reserved lemon juice.
9) Cover and cook for 10 minutes or until the bulghur wheat is cooked and liquid has been
absorbed.
Garnish with sprigs of fresh coriander.

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

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

Butternut squash Parcel

Monday, 18th March 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This veggie main dish becomes a centre piece when carved into slices at the table. I like to serve it with a cider sauce.

 

Preparation Time: 25 minutes  
Cooking Time: Approx 2 hours          
Serves: 3-4

Ingredients

1 large butternut squash
~

2 tablespoons olive oil

1 small onion – peeled and finely chopped

2 cloves garlic – peeled and chopped

50g Israeli pearl cous cous

25g raisins – soak in 50ml boiling water for 5 minutes and then drain

1 teaspoon paprika

1 tablespoon dried oregano

4 cherry tomatoes – roughly chopped

2 tablespoons freshly parsley – roughly chopped

Salt and freshly ground black pepper

~

100g kale

50g chopped pecan nuts
2 tablespoons extra virgin olive oil

Sauce
350ml cider

150ml double cream/ soya cream
1 tablespoon whole grain mustard

 

Method

  1. Preheat oven to 170C Fan/ 190 C/ Gas mark 5.
  2. Cut the butternut squash in half lengthwise, remove the seeds.
  3. Cook for 15 minutes in a pan of boiling water. Drain and leave to cool for 5 minutes.
  4. Scoop out some of the flesh ensuring that you leave a shell 2cm thick.
  5. Cook the cous cous according to the packet instructions and set aside.
  6. Finely chop the flesh from the scooped-out butternut squash and put into a frying pan with 1 tablespoon olive oil. Add the onion and garlic and fry for 2-3 minutes or until soft.
  7. Stir in the cooked cous cous, drained raisins, paprika, oregano, chopped tomatoes, parsley and salt and pepper and mix well.
  8. Season the butternut squash shell and gently spoon the stuffing into the cavity.
  9. Carefully put the two halves of the butternut squash back together to reform the squash and tie with string at intervals.
  10. Transfer to a roasting tin lined with baking parchment paper.
  11. Drizzle with the remaining tablespoon of olive oil, season again and roast for 1  hour or until the squash is tender but still holding its shape.
  12. To make the sauce, put the cider into a saucepan and boil to reduce by ½. Pour in the cream, then simmer until thickened. Add the mustard and season.
  13. Blanch the kale in a large pan of salted boiling water for 1 minute to wilt, drain well and then toss with the extra virgin olive oil and season.
  14. Serve the butternut squash with the kale scattered with pecan nuts and the sauce on the side.  

 

 

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

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

Pistachio Nut and Poppy Seed Biscuits

Friday, 15th March 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is my Purim recipe which is suitable to be used for Misloach Manot or enjoy at the Purim Seudah.  It’s a biscuit roulade filled with a delicious filling of nuts and seeds, ingredients that Esther, the heroine of the Purim story, enjoyed whilst as a Queen in the Palace.

 

Preparation Time: 20  minutes       
Cooking Time: 20 minutes  
Makes: 20 biscuits

For the pastry

180g white rice flour

60g pistachio nut butter – or any other nut butter of your choice

60g maple syrup

1 tsp pure vanilla extract

⅛ tsp salt

 

Filling:

2 tablespoons chopped pistachio nuts

2 tablespoons coconut sugar

2 tablespoons poppy seeds

 

1 egg white – to coat dough

 

Topping:

1 tablespoon chopped pistachio nuts  

1 tablespoon coconut sugar

1 tablespoon poppy seeds

 

METHOD

  1. Preheat oven to 180C.
  2. Process all pastry ingredients in a food processor until the mixture begins to form a ball (note: if the mixture is too runny, add a bit more flour, if too dry, add a bit more water).
  3. Form the mixture into a ball with your hands and knead briefly, then flatten into a rectangular.
    Roll the dough out with a rolling pin between two sheets of parchment until it’s about 3 cm thick.
  4. Brush the dough with egg white and then sprinkle the filling ingredients over the rolled-out pastry.
  5. Then carefully roll the dough into a tight log (lift the edge of the parchment paper underneath on the side from which you are rolling to help the log roll up more easily and evenly).
    Once rolled, glaze the pastry again with egg white and then sprinkle the top of the roll with the toppings and press them into the log lightly.
  6. Cut the log into slices (approximately 2 cm thick).
  7. Transfer the parchment that the log is on onto a small baking tray.
  8. Bake in a pre-heated oven for 20 mins.
    Then cool on a rack for 10 mins and enjoy!

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

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

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