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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.


Leek & Asparagus Shakshuka

Friday, 16th August 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Shakshuka, meaning ‘ all mixed up’ in Hebrew is a dish of eggs traditionally poached in a sauce of tomatoes, peppers and onions; my recipe omits the tomatoes and replaces them with a mix of vibrant green vegetables. Enjoy with pita bread for a tasty brunch or vegetarian dinner. 

 

Preparation Time: 15 minutes    Cooking Time: 8 -10 minutes Serves: 4

 

Ingredients
18 asparagus tips 

200g peas 

100g frozen edamame beans – defrosted

200g kale or cavolo nero– shredded 

2 tablespoons olive oil

1 leek sliced

4 garlic cloves, peeled and finely chopped 

3 teaspoons cumin seeds 

6 – 8 eggs 

2 tablespoons dill chopped

Pinch chilli flakes 
Salt and freshly ground black pepper 

 

Method 

  1. Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds. 

  2. Add the peas and beans and cook for another 30 seconds, then add in the kale and cook for 2 seconds more before tipping everything out into a colander to drain. Refresh under cold water. Set aside.

  3. Heat the olive oil in a large frying pan. 

  4. Cook the leeks and garlic until soft, then add the cumin seeds.
    Stir in the blanched veg and cook for 2 minutes.

  5. Season, then make holes for as many eggs as you want and crack an egg into each space.

  6. Keep cooking gently on the hob until the eggs are cooked as you like them (cover with a lid if you want to speed things up).
    Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.

  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

 

Edamame and Roasted Turmeric Cauliflower Buddha Bowls

Friday, 9th August 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Buddha bowls are hearty, filling dishes made of various greens, raw or roasted veggies, beans, and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavour.  They are very popular and very much ‘in trend’ as the ‘new way’ to eat.

You should also make sure to include a variety of textures in each bowl. Here’s an easy formula:

Something soft (roasted veggies)

Something crunchy (fresh veggies, toasted nuts)

Something chewy (al dente whole grains)
 

This makes such a colourful healthy meal! This vegan and gluten free recipe is really easy to make and is very flexible, it can accommodate whatever veggies you have around.

Preparation Time 15 minutes  
Cook Time 40 minutes       
Servings 2 bowls

Ingredients

Roasted Turmeric Cauliflower

350g cauliflower

2 teaspoons ground turmeric

1 teaspoon ground cumin

2 teaspoons sesame seeds

coconut oil for roasting

salt and pepper to season
 

Rest of the Buddha Bowls

100g brown rice measured uncooked

150g edamame beans

100g cherry tomatoes – cut in half

1-2 carrots – peeled and cut into batons

1 courgette – spiralize or grate

2 handfuls kale or other leafy greens

coconut oil for roasting

salt and pepper to season

fresh coriander, sunflower seeds and chilli flakes - OPTIONAL, to garnish
 

Buddha Bowls Dressing

3 tbsp tahini 

1 tbsp sesame oil

1 tbsp maple syrup or honey

2 teaspoons lemon juice

Method

  1. Put the brown rice on to cook according to packet instructions. 

  2. Preheat oven to 180C and line two trays (or one large tray) with parchment paper.

  3. Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tablespoon melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray.  Roast for 20 minutes.

  4. On a separate oven tray lined with baking parchment paper add the carrots season with coconut oil and roast for 10 minutes or until soft.

  5. While the rice and roasted vegetables are cooking, prepare the remainder of the buddha bowls. Defrost the edamame beans (I usually do this by soaking in boiling water for a few minutes). Blanch the kale so it's a bit softer and easier to eat (if you're using salad greens like baby spinach, no need).

  6. Make the dressing by whisking together all the dressing ingredients listed above. You can add some water to thin out the dressing as needed.

  7. Once the rice and vegetables are cooked, assemble the buddha bowls. Divide the rice and all the vegetables evenly between two bowls. Drizzle over the dressing, and then garnish with coriander, chilli flakes and seeds as desired.

  8.  

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

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

Nutty Red Cabbage Steaks

Thursday, 1st August 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Jewish people love red cabbage, and this is a trendy different way to cook it which is suitable for vegans.  Serve as a side dish, with salad or include in the lunch box. Delicious hot, cold or warm.

Preparation Time : 15 minutes  Cooking Time: 1 hour Serves: 4
Ingredients
1 large red cabbage -
2 tablespoons Olive oil
~
100g flaked almonds
150g skin on almonds
150g walnuts 

~
75g cherry tomatoes – roughly chopped
Small bunch of fresh mint – finely chopped
½  lemon – zest and juice
2 tablespoons maple syrup
2 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

Method
1) Preheat the oven to 180C Fan/ 200 C/ Gas mark 6.
2) Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick steaks, leaving the stalk on so they stay intact.
3) Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment paper.
4) Roast for 30-40 minutes or until golden and a knife pierces the stalk easily.  Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
5) Place the nuts on a separate oven tray and bake for about 10 minutes or until golden. Remove and set aside, then roughly chop.
6) Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and 2 tablespoons extra virgin olive oil.
7) Season and drizzle over the steaks.

 

  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

Heritage Tomato & Thyme Salad

Friday, 26th July 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Heritage or heirloom tomatoes are picked at the pick of ripeness, which gives them greater vitamin content.  The rainbow colours indicate their diversity of antioxidants which help protect our cells from ageing. A good heirloom tomato is botanically a fruit and can have the juiciness and sweetness of a cherry or a grape. 

 

Preparation Time: 20 minutes  
Cooking Time: No cooking
Serves: 6 people

 

Ingredients 

2 shallots, finely sliced

2 tablespoon sherry vinegar or white wine vinegar 

1 teaspoon caster sugar

~

500g heritage tomatoes or a mix of different colours and varieties – cut in 1/4ers 

50g caperberries
50g black olives - pitted

4 tablespoons extra-virgin olive oil

2 tablespoons fresh thyme leaves

60g bag rocket

 

Method

  1. Toss the shallots with the sherry vinegar and sugar in a small bowl and set aside for 10 minutes, then drain (reserve vinegar).
    Arrange the tomato slices on a platter and top with the shallots, caperberries and olives.

  2. In a bowl, whisk the reserved sherry vinegar with the olive oil and  thyme, then season with salt and pepper. 

  3. Put the rocket in another large bowl and toss with a spoonful of the dressing, then arrange over the tomatoes. 

  4. Drizzle over the rest of the dressing and finish with a pinch of salt and black pepper.

  5.  
  6. Check the latest cookery classes and events for singles. www.jewishcookery.com

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

Blackberry Ripple Ice Cream

Friday, 19th July 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

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

Ingredients 

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

Method

  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. 

 

  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

Allergy Free Oat and Raisin Biscuits

Friday, 12th July 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Egg free, nut free, gluten free

 

Ingredients

200g gluten-free oats

150g golden raisins – roughly chopped

100g shredded coconut

2 bananas, mashed

125ml coconut milk

 

Method

  1. Preheat oven to 170C and line a baking tray.
  2. Combine all ingredients in a medium sized bowl.
  3. Using your hands, form balls and place them on the prepared tray (the mixture will be running, so be careful).
  4. Bake in oven for 15-20 minutes, or until biscuits are brown and firm to the touch.
  5. Leave to cool 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

Toasted Pecan Cheese Cake

Friday, 5th July 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is traditional cheese cake with a caramelised centre and topping of crunchy pecan nuts.  Straightforward to make and will freeze if you wish to make it in advance.

The secret of the perfect cheese cake is to use a good loose base lined tin, leave to cool in the oven once cooked and then chill overnight.

 

Preparation Time: 30 minutes plus a minimum 2 hour 10 minutes cooling time      Cooking Time: 1 hour 35 minutes   serves 12- 15 people

 

Ingredients

Base

250g digestive biscuits

100g butter, melted

 

Filling

 

675g curd or cream cheese

100g caster sugar

3 teaspoons vanilla extract

75ml maple syrup

100g pecans, chopped

2 large eggs

 

1 tablespoon corn flour

 

 

Topping

400ml sour cream

50g caster sugar

2 teaspoons vanilla extract

35g pecans, toasted and roughly chopped

 

Garnish: 75g pecans, 30g unsalted butter, 2 tablespoons brown sugar, cocoa powder for dusting

 

Method

  1. To make the base place biscuits into the food processor.  Whizz together to make crumbs.
  2. Add the melted butter and whizz again.
  3. Transfer the mixture to a lined 23 cm / 10inch loose based cake tin.
  4. Press the crumb mixture to the base.
  5. Preheat the oven to 200 C/ 400 F/ gas mark 6.  Bake for 15 minutes or until just golden.
  6. For the filling, whisk the cheese in the electric mixer until fluffy.  Then add the sugar, vanilla, corn flour, maple syrup and pecans. Whisk well.
  7. Very slowly add the eggs, one at a time, without over-beating. Mix in the chopped pecans.
  8. Reduce the oven temperature to 160C Fan/ 350F/ Gas mark 4.  
  9. Pour into the tin and bake for 1 hour 10 minutes.  

 

 

  1. Leave out of the oven for 10 minutes. For the topping mix all the ingredients together and pour over the top of the cake.
  2. Bake for a further 10 to 15 minutes until just set and leave to cool until cold in the oven and then put it straight into the fridge. This stops it cracking.
  3.  Chill for around 2 hours, or preferably overnight, until completely cold. Gently ease out of the tin – run a knife carefully around the edge – and put on a serving plate.
  4. To make the garnish, melt the butter and brown sugar in small saucepan over a low heat. Stir in the pecan nuts and cook for about 5 minutes until they are nicely coated and slightly golden.
  5. Leave to cool for 5 minutes on a piece of baking parchment paper.

 

To serve the stylish way: Sprinkle the nuts on top of the cooled cake 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

Golden Baked Cauliflower Steaks

Friday, 28th June 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is my new favourite side dish.  I just love the simplicity of ingredients combined with the crunchy topping. The turmeric provides an aromatic and golden colour to the white ‘steaks’.   Enjoy hot, cold or warm.

 

Preparation Time:   10 minutes   Cooking Time: Approx  40 minutes         Serves:  6 -8 people

 

Ingredients

2 large heads of cauliflower

2 tablespoons olive oil

~

2 teaspoons salt

1 teaspoon paprika

2 teaspoons turmeric

1 tablespoon dried oregano or mixed herbs

 

Garnish

50g chopped fresh parsley

2 tablespoons roasted walnuts/ pecans – roughly chopped

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds  

2 tablespoons pomegranate seeds

 

Method

  1. Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a chopping board.
  2. Resting the cauliflower on the stem, use a large, sharp knife to cut 3cm thick moderate "steaks."
  3. Combine the salt, paprika, turmeric and herbs together.
  4. Preheat the oven to 200C/ 400 F/ Gas mark 6.
  5. Line a baking tray with baking parchment paper. Transfer the cauliflower steaks.
  6. Drizzle with olive oil and then coat with your spice mix.
  7. Bake for 35 -40 minutes until golden.
  8. Transfer to a large flat serving dish and garnish with chopped parsley, walnuts or pecan nuts, sunflower, pumpkin seeds and pomegranate 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

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

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