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Heavenly Roast Figgy Chicken

Thursday, 19th September 2019



This is a roast chicken recipe with a tasty difference. I love the addition of dried and
fresh figs. Straightforward to make, this can be prepared in advance so definitely an
excellent choice for the forthcoming gatherings over Yom Tov.
Preparation Time: 15 minutes Cooking Time: 45 minutes Serves: 4-6
8 portions bone-in, skin-on chicken thighs 
1 teaspoon salt
1 teaspoon black pepper 
2 tablespoons dried paprika – smoked or regular
2 tablespoons olive oil
4 tablespoons red wine vinegar
100ml water
100ml honey
Large pinch chilli pepper flakes
2 teaspoons cornflour
1 large white onion -peeled and thinly sliced
2 large shallots- peeled and thinly sliced
8 cloves garlic whole with skin on
2 tablespoons fresh thyme leaves
8 dried figs, stalk end removed and soak in boiling water for 10 minutes, drained
before use.
Garnish: 8 fresh figs – trim stalks off, cut in half, sprigs of fresh thyme leaves, 2
tablespoons toasted split almonds
1. Preheat oven to 200°C.
2. In a small bowl, whisk together the vinegar, water, honey, chilli pepper
flakes and cornflour. Set aside.
3. Sprinkle chicken on both sides with salt, paprika and black pepper.
4. Heat oil in a large ovenproof frying pan over medium-high heat until hot.
Place chicken skin side down. Brown until skin is deep golden and crisp,
8 to 10 minutes. Turn over and brown the other side, 2 to 4 minutes more.
Transfer chicken to an ovenware dish and set aside.
5. Add onions and shallots to the frying pan and sauté until translucent, 5
minutes. Add whole garlic and cook 1 minute more. Add cornflour mixture
and chopped thyme. Cook until the mixture thickens, 1 to 2 minutes.
6. Add dried figs and sauce to the ovenware dish and roast in the oven until
figs soften and caramelize slightly and meat is no longer pink at bone,
about 20 minutes.
7. Stir the fresh figs into the cooked chicken dish.
8. Garnish with sprigs of fresh thyme and toasted almonds.

9. Serve immediately.

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Tahini Blueberry Biscuits

Friday, 13th September 2019



Although gluten free and vegan, these biscuits have the flavour and texture of
regular biscuits. The nut butter and tahini take over as the main ingredients.
Preparation Time: 15 minutes Cooking Time: 20 minutes Makes: 48
250g rolled oats (use gluten free if intolerant)
100g buckwheat flour
1 teaspoon bicarbonate soda
90ml cold-pressed olive oil
120ml maple syrup
250g Nutural World nut butter – choice of almond, cashew, peanut or hazelnut
90g tahini
2 teaspoons vanilla essence
100g fresh blueberries
1) Preheat the oven to 160C/ gas mark 4.
2) Place the oats, buckwheat flour and bicarbonate of soda into the food processor
and whizz to a coarse texture.
3) Put the olive oil, maple syrup, nut butter, tahini and vanilla essence into a
saucepan and melt gently and stir to combine.
4) Pour the melted mixture onto the flour mixture. Stir in the blueberries.
5) Using slightly damp hands shape into balls. Place onto a tray lined with baking
parchment paper.
6) Press down on each biscuit gently with the back of a fork.
7) Bake for about 20 minutes. Don’t over bake them otherwise they will taste dry.
8) Leave to cool on a rack. Store in an airtight container for 1-2 weeks.

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Coconut Custard Pie

Thursday, 5th September 2019



This is a delicious light dessert perfect for the family and I have found even those
guests who normally don’t enjoy custard love this! I prefer to make it parev as it is
more user friendly! For a shortcut, buy ready made short crust pastry.

Preparation Time :30 minutes plus
30 minutes chilling Cooking
Time:30 minutes

Serves: 8-10

For the Pastry
200g plain flour
75g icing sugar
100g non dairy margarine
1 egg
1 teaspoon vanilla essence
For the filling
4 eggs
160g caster sugar
6 heaped tablespoons custard powder
1 tablespoon vanilla paste/ essence

750ml coconut milk
6 tablespoons raspberry jam
75g desiccated coconut – toasted ( To toast place in the oven at 200C for about 5
mins or until golden)

Garnish: A handful of fresh blueberries and sprigs of fresh mint leaves

1) For the pastry combine all the ingredients in the food processor until they come
together as a ball.
2) Roll out the pastry between two sheets of baking parchment paper or cling film
large enough to fill the base and sides of a 23cm loose based pie tin. ( You will have
mixture and pastry to make another pie too!) or use a 27cm loose based tin.
3) Cover with foil and leave to chill in the fridge for 30 minutes.
4) Fill pastry case with foil and baking beans.
5) Preheat the oven to 200C/ 400F/ Gas mark 6 and bake for 20 minutes.
6) Remove the foil and baking beans – set aside to cool. Then spread the raspberry
jam over the base.
7) For the custard, using an electric mixer, whisk the eggs and sugar together until
thick. Then add the custard powder and vanilla essence.
8) Heat the coconut milk in a large saucepan. Gradually add to the mixer to combine
and then return to the saucepan.
9) Heat gently stirring continuously until the custard is thick and smooth. Pass
through a sieve to remove lumps before transferring to the cooked pastry base.
10) Sprinkle with the toasted desiccated coconut, then chill for at least an hour or
overnight to set.
11) To serve cut into wedges and garnish with mint and blueberries.

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Leek & Asparagus Shakshuka

Friday, 16th August 2019




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


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 



  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.

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Edamame and Roasted Turmeric Cauliflower Buddha Bowls

Friday, 9th August 2019




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


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


  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.


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Nutty Red Cabbage Steaks

Thursday, 1st August 2019



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
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

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.


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Heritage Tomato & Thyme Salad

Friday, 26th July 2019



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



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



  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.

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Blackberry Ripple Ice Cream

Friday, 19th July 2019



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


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


  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. 


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Allergy Free Oat and Raisin Biscuits

Friday, 12th July 2019



Egg free, nut free, gluten free



200g gluten-free oats

150g golden raisins – roughly chopped

100g shredded coconut

2 bananas, mashed

125ml coconut milk



  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!

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Toasted Pecan Cheese Cake

Friday, 5th July 2019




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




250g digestive biscuits

100g butter, melted




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




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



  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.


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