Click here to visit Shefa Mehadrin's website
Click here to view JS's website
Home
Add Kosherpages to your favourites
Make Kosherpages your home page

Advertisement
 

Manchester Eruv

Advertisement
 
Kosherpages
Updates

Kosherpages Updates

March 05 Kosherpages launches 

December 05 - KP goes national.

June 06 - KP launches business networking events

January 07 - 1st B2B tradeshow

January 08 - 1st Kosher Lifestyle Show

August 08 - Parent & child networking event at the Odeon Manchester

September 08
- Launch of new film review section

September 08 - KP announces The Fed as chosen charity for this year

November 08 - Launch of new Medical Blog By Dr. Martin Harris

March 09 - Kosher Lifestyle Show Manchester

March 09 - Launch of The Kosher Brochure

May 10 - New Owners of KosherPages

June 10 - New look KosherPages

July 10 - KosherPages expands to include Jewish communities nation wide

July 10 - Pick of the Week is introduced to KosherPages - A joke, a quote, a Dvar Torah and more

August 10 - KosherPages now has a Facebook group - come and join us!

November 10 - Your health matters is added to KosherPages

November 10 - New addition to KosherPages - Kosher Fitness column

January 11 - KosherPages introduces "Your Pix" to Pick of the Week

July 11 - Safety First section is added to KosherPages

November 11 - The KosherPages Facebook group reaches 1,000 members

November 11 - KosherPages introduces the monthly competition

March 12 - KosherPages introduces new style "Shabbos Times & More" email. Click here to subscribe.

 

 

 

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.


Salted Caramel and Raspberry Pots

Friday, 8th December 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Here is a recipe from her new book
what a great present for Chanukah!

These layered pots of crushed biscuits, salted caramel and raspberries are an
impressive romantic dessert that can also be made parev. Layer the mixture in glass
dishes, ramekins, wine or champagne glasses for a stylish look. The added bonus
about this dessert is that is has to be made in advance so no last minute cooking or
preparation is required.

Preparation Time: 25 minutes Cooking Time: 10 minutes Serves: 6
For the salted caramel sauce:
90g unsalted butter/ non-dairy margarine
165 g soft light brown sugar
1 teaspoon vanilla essence
125 ml double cream/ parev Alpro single cream
1/2 teaspoon flakes of sea salt
For the pots:
100ml double cream/ Parev whipping cream
1 teaspoon vanilla essence
4 teaspoons icing sugar
100g biscuits, roughly crumbled (Use ginger, digestives, amaretti or plain chocolate)
200g fresh raspberries
Method
For the salted caramel sauce:
1. Melt the butter in a small saucepan over a medium-low heat.
2. Add the sugar and stir until it dissolves.
3. Add the vanilla and cream and bring to boiling point. 
Turn the heat down and simmer for 5 minutes, stirring continuously until
thickened and the colour of toffee. Stir in the salt and leave to one side. 
For the pots:
1. Using an electric hand whisk, whip the cream until it starts to thicken. Add the
vanilla and sugar and continue to whisk until a soft peak consistency. 
2. Cover the base of your glass/ dish with crushed biscuits. Top with a layer of
the salted caramel sauce, followed by a layer of cream and topped off with
raspberries.
3. Chill until ready to serve.

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

Lentil and Bulgur wheat Broccoli Salad

Thursday, 30th November 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love the combination of fresh herbs and different grains. Packed with super food
ingredients, this is just what eating for good health is all about! Perfect for Shabbat
lunch as the herbs and final ingredients can be all prepared and stirred in just before
serving.
Preparation Time: 20 minutes plus 1 hour cooling Cooking Time: 25 minutes
Serves: 6 people
Ingredients
150g green lentils
150g bulgur wheat
2 tablespoons vegetable stock powder
~
350g broccoli – cut into florets
175g frozen edamame beans – defrosted and blanched
~
1 punnet cress
3 tablespoons each parsley, mint and basil – roughly chopped
2 tablespoons sunflower seeds
1 lemon – juice and zest
2 avocados – stoned, skinned and sliced
Salt and freshly ground black pepper
Method
1) Cook the lentils and bulgur wheat in separate saucepans with boiling water and 1
tablespoon vegetable stock powder according to the packet instructions.
2) Drain and set aside to cool.
3) Cook the broccoli so that it is al dente, drain and set aside.
4) Combine the grains, broccoli, edamame beans, season and mix well and chill
until ready to serve – up to 24 hours ahead is fine.
5) Toss through the remaining ingredients and serve on a large platter or in a bowl.

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

Lentil and Bulgur wheat Broccoli Salad

Thursday, 30th November 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love the combination of fresh herbs and different grains. Packed with super food
ingredients, this is just what eating for good health is all about! Perfect for Shabbat
lunch as the herbs and final ingredients can be all prepared and stirred in just before
serving.
Preparation Time: 20 minutes plus 1 hour cooling Cooking Time: 25 minutes
Serves: 6 people
Ingredients
150g green lentils
150g bulgur wheat
2 tablespoons vegetable stock powder
~
350g broccoli – cut into florets
175g frozen edamame beans – defrosted and blanched
~
1 punnet cress
3 tablespoons each parsley, mint and basil – roughly chopped
2 tablespoons sunflower seeds
1 lemon – juice and zest
2 avocados – stoned, skinned and sliced
Salt and freshly ground black pepper
Method
1) Cook the lentils and bulgur wheat in separate saucepans with boiling water and 1
tablespoon vegetable stock powder according to the packet instructions.
2) Drain and set aside to cool.
3) Cook the broccoli so that it is al dente, drain and set aside.
4) Combine the grains, broccoli, edamame beans, season and mix well and chill
until ready to serve – up to 24 hours ahead is fine.
5) Toss through the remaining ingredients and serve on a large platter or in a bowl.

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

Flax and Blueberry Bread

Thursday, 23rd November 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a dairy free, high fibre bread.  Packed with good nutrition, this recipe uses flax seeds which may lower cholesterol, are rich in essential omega 3 fatty oils, may help to reduce blood pressure and other heart related diseases.

 

Preparation Time: 10 minutes                  
Cooking Time: 55 minutes

 

Ingredients

1 tablespoon vegetable oil – to line loaf tin

~

60ml fresh lemon juice ( approx. 2 lemons)

60ml rapeseed oil

200g caster sugar

1 teaspoon vanilla

180ml soya milk

30g ground flaxseed

~

200g plain flour

2 teaspoons baking powder

½ teaspoon bicarbonate soda

~

100g fresh blueberries

 

Method

  1. Preheat oven to 180 C/ 350ºF/ Gas mark 4.
  2. Grease and line a 2kg loaf tin with baking parchment paper.
  3. In a medium mixing bowl, stir the lemon juice, oil, sugar, vanilla, and soya milk with a whisk.
  4. Add the flaxseed.
  5. Sift in the flour, baking powder and bicarbonate soda.
  6. Stir well and add the blueberries.
  7. Mix gently and transfer to the prepared loaf tin.
  8. Bake for 45 to 55 minutes.
  9. Let cool before slicing.

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

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

Advertisement
 

Advertisement
 

Advertisement