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Do you have a recipe you would like to share on KosherPages?

If so we would love to include it, please use our contact form to send it through to us.


Cashew Nut and Hemp Seed Stuffed Potatoes

Thursday, 6th December 2018

 

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This 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: 15 minutes plus 10 minutes cooling time

Cooking Time:1 hour 20 minutes      Serves: 4

 

Ingredients

150g raw cashews -roasted

4 large baking potatoes, scrubbed and pierced

2 tablespoons coconut oil

2 tablespoons lemon juice

~

20g finely chopped fresh chives, finely chopped

20g finely chopped fresh parsley, finely chopped

50g hemp seeds

Garnish:  1 tablespoon chopped chives, 1 tablespoon chopped parsley, 2 tablespoons hemp seeds and 2 tablespoons sunflower seeds.

 

Method

1) Preheat oven to 200 C/ 400°F/ Gas mark 6. Roast cashew nuts for 10 minutes or until golden. – Set aside.

3) Bake potatoes for 1 hour on baking sheet, or until tender. Cool 5- 10 minutes, or until easy to handle.

4)  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 hemp 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 hemp seeds.

  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

Moroccan Roasted Beetroot with Pomegranate and Pistachio Salad

Thursday, 29th November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious, colourful and healthy salad that is perfect all year round.
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 pepper
Balsamic Glaze
50ml balsamic vinegar
1 tablespoon maple syrup
Garnish
1 pomegranate seeds
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.

 

  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

Carrot & Pumpkin Seed Savoury Crackers

Friday, 23rd November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I thought that is was a perfect snack to enjoy at Succots.  Free from everything but taste- wheat, dairy and also vegetarian.  Enjoy with hummus or your favourite dip or just by itself.  

Preparation Time: 20 minutes    Cooking Time:  20 minutes    Makes: 24

Will freeze

Ingredients

100g whole almonds – toasted

1 tablespoon cumin seeds

50g sunflower seeds

50g pumpkin seeds

50g sesame seeds

50g linseed

4 carrots – approx. 250g peeled and grated

2 tablespoons sun dried tomato paste/ tomato puree/ olive paste

3 tablespoons water

1 tablespoon olive oil

2 eggs

Salt and freshly ground pepper – to taste

 

Topping: 1 tablespoon cumin seeds

 

Method

  1. Preheat the oven to 200 C/ 400 F/ Gas mark 6.
  2. Place the toasted almonds in the food processor and pulse so that they are coarsely chopped.
  3. Add the cumin seeds, sunflower seeds, sesame seeds and linseed.
  4. Remove and stir in the grated carrot, tomato paste, water, oil and eggs.
  5. Season to taste.
  6. Line a baking tray 20 x 30 cm with parchment paper.
  7. Spread over the mixture so that it is ½ cm thick, score into rectangles and scatter over the cumin seeds.
  8. Bake for 15 minutes or until golden and firm.
  9. Cut into biscuits, turn them over and bake for a further 5 minutes to crisp up.
  10. Cool on a wire rack.

  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

Mixed Mushroom Panzanella

Wednesday, 14th November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

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

Ingredients

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

 

Method

  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. www.jewishcookery.com

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

 

Chocolate Nut Tray Bake

Thursday, 8th November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This recipe is suitable any time of the year. Cut up for tea, use for picnics or packed lunches too!

Preparation Time: 20 minutes       Cooking Time:  30 minutes      Makes: 24 slices

Ingredients

 

For the base

450g plain flour/ fine matzah meal

130g light brown muscovado sugar

200g butter/ non-dairy margarine -melted

100g plain chocolate - melted

 

Topping

120g dark brown muscovado sugar

75g butter/ non dairy margarine

40g golden syrup

1 tablespoon double cream/ (soya cream – not for use on Pesach)

300g mixed nuts – almonds, walnuts, pistachio and macadamia or pecans

 

 

Method

  1. Preheat the oven to 180C/ 160 C fan / Gas mark4.
  2. Line and grease a baking tin measuring 22cmx 22cm x 4 cm deep.
  3. Make the base by sifting the flour and sugar into a bowl and pouring the melted butter and chocolate. Mix well, then press evenly into the base of the baking tin.
  4. Bake for 20 minutes, then leave to cool slightly.
  5. For the topping, put the sugar, butter and golden syrup in to a pan over a medium heat.
  6. Stir often to dissolve the sugar but don’t let the mixture boil.  Add the cream and mix well.
  7. Add the nuts and stir until coated with the sauce.
  8. Spread evenly over the cooked base and bake for 10 minutes.

 

Leave to cool for 10 minutes before cutting into squares

  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

 

Herb Turkey Schnitzels with Cranberry Red Rice

Thursday, 1st November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Turkey schnitzel is a great family favourite and as it is served as individual portions,
it makes serving very straightforward. The cranberry red rice is delicious hot or cold
but to avoid food poisoning – never serve it warm!
Preparation Time: 25 minutes Cooking Time: 45 minutes Serves: 6 people
Ingredients
6 turkey schnitzels
4 tablespoons Rapeseed Oil
2 eggs – slightly beaten
200g breadcrumbs
100g fine matzah meal
2 tablespoons fresh parsley – very finely chopped
Salt and freshly ground black pepper
~
Salt and freshly ground black pepper – to taste
Red Rice Salad
250g red rice
500ml water
100g dried cranberries
1 red pepper – deseeded and roughly chopped
3 tablespoons pumpkin seeds /chopped pecan nuts
20g fresh parsley
Salt and freshly ground black pepper
Dressing
6 tablespoons olive oil
2 cloves garlic – peeled and finely chopped
3 teaspoons maple syrup
Zest of 1 lemon and juice of ½ lemon
Salt and freshly ground black pepper
Garnish: Sprigs of fresh parsley
To serve: Cranberry sauce
Method
1) To make the schnitzels, mix the chopped parsley with the breadcrumbs.
2) Season the meat with salt and freshly ground black pepper. Coat the turkey
into beaten egg followed by matzah meal. Coat again in the egg and finally
into the breadcrumbs mixture.
3) Heat a large frying pan with rapeseed oil.
4) Fry the turkey until golden for about 4- 5 minutes on each side depending on
thickness, then transfer to a oven rack.
5) To complete cooking, place the oven rack in a preheated oven of 200C/400F/
Gas mark 6 for 10 minutes.
6) Cook the rice according to the packet instructions.
7) When cooked stir in the chopped pepper, pumpkin seeds/ pecan nuts and
parsley.
8) Make the dressing by combining all the ingredients together and stir in just
before serving.

To serve the stylish way: Sit the schnitzel on top of a bed of wild rice salad and serve with cranberry
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

Baby Gem Squash Stuffed with Hazelnuts and Cranberry Rice

Wednesday, 24th October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Baby gem squash make excellent baskets to stuff. I have filled them with wild and white rice mixed with dried cranberries, onions and toasted hazelnuts. As they can be prepared in advance and just reheated, they are ideal during Autumn when the squash are at their best. The same filling can be alternatively used with aubergines, large tomatoes or marrow. This recipe is both vegetarian and wheat free.

Preparation Time: 15 minutes Cooking Time: 1 hour 10 minutes Serves: 4 people

Ingredients

175g wild rice and basmati rice mix

4 small Baby gem squash

2 tablespoons olive oil

2 onions – peeled and finely chopped

2 tablespoons fresh parsley – roughly chopped

50g dried cranberries

50g toasted hazelnuts – roughly chopped

 

Topping

3 tablespoons dried cranberries - 

3 tablespoons chopped toasted hazelnuts

2 tablespoons fresh parsley

 

Method

  1. Cook the rice according to the packet instructions. Transfer to a large bowl.
  2. Preheat the oven to 200 C/ 400F / Gas mark 6.
  3. Line a baking tray with non-stick baking parchment paper.
  4. Using a serrated sharp knife, remove the top third of the squash; this is the lid.   
  5. Take a spoon and scoop out the seeds and discard.
  6. Place the squash cut side down onto the baking tray. Bake until tender, about 40 minutes. Cool.
  7.  Heat the olive oil in a large frying pan. Sauté the onions for about 5 minutes or until softened. Set aside.
  8. Add the cooked onion, chopped parsley, cranberries and hazelnuts and season with salt and freshly ground black pepper to the cooked rice.
  9. Reduce oven temperature to 180 C/ 350 F/ Gas mark 4.
  10. Divide rice mixture among the reserved squash shells. Place in a roasting pan lined with baking parchment paper. (Can be made 6 hours ahead. Cover and chill.)
  11. Bake squash until filling is heated through, about 25 minutes.

 

To serve the stylish way: Sprinkle with cranberries, hazelnuts and sprigs of 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

 

Individual Baskets of Black Bean Mole (Chilli beans with chocolate)

Thursday, 18th October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a tasty warming dish that is ideal for Sukkot entertaining – easy to make for a large quantity and the baskets add a little finesse to the finished dish; it is also happens to be vegan too!I just love Mexican food and first made it as part of a themed event for my daughter’s engagement party celebration.  Use drained, rinsed tinned beans to reduce cooking time.

Preparation Time: 30 minutes    Cooking Time: 2 hours 30 minutes   Serves: 6 people.

Ingredients

200g dried black beans or you can used 2 400g tinned black beans

~

2 tablespoons olive oil

4 carrots – peeled and roughly chopped

2 red onions – peeled and roughly chopped

3 red peppers – de seeded and roughly chopped

2 green chilies – deseeded and finely chopped

3 garlic cloves – peeled and roughly chopped

~

10 large plum tomatoes – roughly chopped

1 tablespoon dried oregano

1 teaspoon cinnamon

25g dark chocolate – roughly chopped

2 tablespoons tomato puree

1 tablespoon brown sugar

150ml vegetable stock

Salt and freshly ground black pepper

 

Tortilla Basket

6 tortilla wraps (whole-wheat or plain)

2 tablespoons rapeseed oil

 

To serve: diced avocado dressed in lime juice

 

Method

  1. Cook the black beans in simmering water for 1 hour or steam at 100* for 50 minutes in a steam oven or until soft. Drain and set aside.
  2. Heat a deep frying pan with olive oil.  Add the carrots, onions, peppers, chillies and garlic. Cook for 3 minutes and then add the tomatoes, oregano, cinnamon, chocolate, tomato puree, brown sugar and stock.
  3. Bring to the boil and simmer covered for 20 minutes.  Add the black beans. Check seasoning and spoon into the prepared baskets.

 

For the baskets

  1. Preheat the oven to 200C / Gas mark 6.
  2. Using a pastry brush, lightly coat the inside of a 11cm ramekin/ glass ovenware dish with rapeseed oil.
  3. Brush the tortilla on both sides with a little oil and mould into the ramekin.
  4. Bake for approximately 15 minutes or until golden. Remove immediately and set aside on a rack to cool.  (These can be made 3-4 days in advance and stored in an airtight container).

 

To serve spoon the hot black bean mole into the baskets, garnish with a side dish or avocado and a slice of lime.

  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

Cauliflower Tabbouleh

Friday, 12th October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

A gluten free, grain free colourful recipe that can be prepared in advance - ideal for supper or as a Yom Tov/ Shabbats side dish. It is a modern take on the classic Middle Eastern bulgur and herb salad and swaps grains for cauliflower "rice," making it nutritious and low calorie. Serve with roasted or grilled meats or mix with leafy greens for a healthy salad.

Preparation Time: 20 minutes   Cooking Time:  20 minutes         Serves: 8 people

Ingredients

1 large cauliflower – cut into florets

3 teaspoons paprika

2 teaspoons cumin

1 teaspoon turmeric

Salt and freshly ground black pepper – to taste

Large bunch fresh mint – leaves only

3 radishes – thinly sliced

~

Dressing

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

2 tablespoons pomegranate seeds

 

Method

  1. Preheat the oven to 200C/ 180C fan/ Gas mark 4.
  2. Line 2 large baking trays with baking parchment paper.
  3. In 2 batches process the cauliflower in a food processor until chopped. Spread the cauliflower evenly over the prepared trays.
  4. Mix the spices and salt and pepper together and sprinkle over the cauliflower.
  5. Spray with olive oil.
  6. Bake the cauliflower in an even layer for about 20 minutes or until golden and tender.
  7. Transfer to a bowl to cool completely.
  8. Stir in the parsley, mint, radishes, lemon juice and olive oil.
  9. Toss to combine and garnish with pomegranate seeds.
  10.  
  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]ookery.com
    W : www.jewishcookery.com

Date & Meat Ball Tagine

Wednesday, 3rd October 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Choose the leanest beef mince for this recipe.  Perfect for Yom Tov 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

 

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