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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.


Blackberry & Spinach Freekah Salad

Thursday, 9th August 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Freekah is a super grain, wheat that is harvested whilst young and green.  It is roasted over an open fire; the inside grain is firm, slightly chewy and has its own distinct nutty and smoky flavour.  It has been a staple grain in Middle Eastern diets for centuries but is now having an international revival. Loaded with nutrients, high in fibre and protein and low in fat, in fact superior to quinoa, but of course not suitable if you are gluten free! 

Use bulgur wheat as a tasty alternative to freekeh if you can’t purchase it!

Preparation time: 20 minutes  
Cooking Time: 15 minutes plus cooling time              
Serves 4 - 6 people

Ingredients 

250g freekeh

1 tablespoon vegetable stock powder

~

75g baby spinach leaves

100g red cabbage – tough core removed, very finely sliced

1 small eating apple – cored and cut into match sticks – leave skin on

¼ small red onion – sliced wafer thin

15g walnut pieces

75g blackberries

 

Dressing:

1 1/2 tablespoons maple syrup

1 teaspoon Dijon mustard

1 ½ tablespoons cider vinegar

90ml extra virgin olive oil

Salt and freshly ground black pepper

 

Method

  1. Put the freekeh and 1 litre water in a pan together with 1 teaspoon salt and 1 tablespoon vegetable stock powder.
  2. Bring to the boil, then turn down and simmer covered for 15 minutes or until just tender. Leave to cool.
  3. For the dressing – combine all the ingredients together.
  4. Bunch the spinach leaves together on a chopping board and slice them finely.
  5. When the freekeh is cool, stir in the spinach, cabbage, apple, onion, walnuts and black berries.
  6. Transfer to a serving bowl.
  7. Add the dressing just 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

Coconut Ice Cream

Friday, 3rd August 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious refreshing ice cream that is ideal after an oriental meal.  Its creamy texture is produced from the creamed coconut which I found better than using coconut milk. If you have an abundance of desiccated coconut left over from Passover ~ may be this is the recipe for you!

 

Preparation Time: 10 minutes plus 3 hours freezing time

Cooking Time: 20 minutes            
Serves: 8 – 10 people

 

Ingredients

400g creamed coconut (comes as a block)

4 x 250ml soya single cream (Alpro)

4 eggs

250g caster sugar

 

Garnish: 75g desiccated coconut – toasted – optional

 

Method

1 Heat the soya cream and creamed coconut together in a medium saucepan over a low heat until the creamed coconut has melted. Do not boil.

 

2) Whisk the eggs and sugar until thick.

 

3) Pour the coconut mixture into the eggs and sugar. Whisk together briefly and then return to the saucepan.  Heat gently to thicken. Set aside to cool for 10 minutes.

 

4) Transfer to a plastic container and place in the freezer for 1 hour or until the mixture is set about 3 cm from the edges.

 

5) Remove from the freezer and mix it all together using a whisk. When it is fairly smooth, return to the freezer for a further hour, then repeat the whisking once more.

 

6) Transfer the ice cream to a rigid container, cover and freeze until firm or for up to one month.

 

7)  To toast the coconut. Preheated the oven 200 C/ 400F / Gas mark 6.

Place in a single layer on an oven tray and bake for about 10 minutes or until just golden.  

 

8) Before serving, move to the fridge for about 30 minutes to soften.

 

To serve the stylish way: Scoop into round balls served in a glass dish or wine glass.

Garnish with toasted coconut.

  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

Chicken Cacciatore with Tomato Basil Sauce

Thursday, 26th July 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Cacciatore means ‘hunter’ in Italian and in cooking terms it refers to a recipe that includes tomatoes, onions, herbs, peppers and often wine. Use your favourite tomato basil sauce to make this Italian classic family recipe. It is the ideal mid-week meal that can be prepared in advance and reheated when ready.  The Italians like to serve it with a plate of pasta on the side or with rustic bread to scoop up the sauce.

Preparation Time: 25 minutes    Cooking Time: 1 hour    Serves: 6 people

Ingredients  

6 chicken portions thighs or breasts – skin on

3 tablespoons rapeseed or vegetable oil

Salt and freshly ground black pepper

~

For the Sauce

300g chestnut or button mushrooms – sliced

3 red onions – peeled and chopped

4 cloves garlic – peeled and chopped

2 red peppers – cut in quarters, deseeded and roughly chopped

1 540g jar tomato Basil Sauce

100ml red wine

 

Garnish: Large bunch of fresh basil – roughly chopped

               Black pepper

 

Method

  1. Season the chicken with salt and pepper.
  2. Heat the oil in a large frying pan and sauté the chicken pieces until golden on both sides. Remove and set aside.
  3. Add the mushrooms, onions, garlic and peppers and sauté for 5 minutes.
  4. Preheat the oven to 180C/ 350F/ Gas mark 4.
  5. Place the sauce ingredients on the base of a deep ovenware dish. Sit the chicken pieces on top.
  6. Combine the tomato basil sauce and red wine together and pour over the chicken.
  7. Cover with foil and bake for about 40 minutes.

 

To serve: Transfer to a family sized serving plate and garnish with chopped basil and a dusting of 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

Broad Bean Potato and Mint Salad

Thursday, 19th July 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Young, sweet and tender, broad beans are best enjoyed when first in season. They require a double podding before use; first you remove them from their pod and then plunge into boiling water to loosen them from their skin before the arrival of a metamorphic silky bean. This vibrant green bean has versatile uses; and perfect as a side salad, in risottos, pilaffs, soups, stews, puree or even as a pate.

This salad is a delicious compliment to a summer buffet, fish or a vegetarian mezze.

 

Preparation Time  30 minutes               Cooking Time: 30 minutes       Serves: 4- 6 people

 

Ingredients

750g new potatoes- sliced

2 tablespoons extra-virgin olive oil

225g shelled broad beans – divide in half

Salt and freshly ground black pepper

 

Dressing

Juice of ½  lemon

1 cloves garlic- peeled and minced

1 teaspoon sugar

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

 

Garnish: 2 tablespoons fresh mint

 

Method

  1. Preheat the oven to 200C/ 400 F/ Gas mark 6.
  2. Cook the sliced potatoes in boiling water for 5 minutes or until just soft. Drain and transfer to a tray lined with baking parchment paper.
  3. Drizzle with oil and season well.
  4. Roast in the preheated oven for 20 minutes or until crispy.
  5. Place the shelled broad beans into boiling water for 3 minutes.  Drain and refresh under cold water. Gently squeeze the bean out from the thin slippery skin.
  6. For the dressing use 110g of the broad beans and mash with a fork or puree in the food processor. Stir in the lemon, garlic, sugar and oil. Season well.
  7. Transfer the cooked potatoes to a dish. Stir in the reserved whole broad beans and add the broad bean dressing.
  8. Season with salt and freshly ground black pepper.

              Garnish with chopped fresh mint.

  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

Dairy free & Sugar free Chocolate ‘Cheese’ cake

Thursday, 12th July 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This cake requires no cooking, although needs time to set overnight.  Perfect when you want to prepare in advance as you need to freeze the mixture as part of the assembly process.  It is the ideal recipe when you have over ripe bananas in your fruit bowl. These need to be frozen with the skins on.

 

Preparation Time: Overnight, 20 minutes    plus 2 hours freezing 

Cooking Time: No cooking     Serves: 10 -12

 

Ingredients

For the base

110g walnuts

40g unsweetened cocoa power

200g pitted Medjool dates

1 tablespoon vanilla extract

1 pinch salt

 

For the filling

360g raw cashews, soaked overnight in cold water, then drained

1 1/2 teaspoons vanilla extract

165g frozen ripe banana – defrost and skin removed

1 tablespoon fresh lemon juice

6 tablespoons water

1 pinch salt

40g unsweetened cocoa powder

200g pitted Medjool dates

 

Garnish: Cocoa powder

Decorate with chocolate nibs, chocolate sprinkles

 

Method

  1. For the base, blitz the walnuts in a food processor until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated.
  2. Press the mixture evenly into a cling film-lined 20cm round springform cake tin. Set aside.
  3. For the filling, blitz the filling ingredients until well incorporated and smooth.
  4. Taste the sweetness and add more dates as you wish.
  5. Pour into the tin and smooth out using a wet spatula or spoon.
  6. Cover with cling film and place into the freezer for 2 hours.
  7. Remove 1 hour 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

Thyme, carrot and Hazelnut Flapjacks

Friday, 6th July 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Unusual, delicious and healthy – these savoury flapjacks are great for a picnic, light lunch or any time snack.  They travel well and are very ‘moreish’. Made with Chevingtons brilliant new cheese spead.

 

Preparation Time: 20 minutes  
Cooking Time: 25 minutes         
Makes 12

 

Ingredients

100g butter

200g rolled oats

1 teaspoon salt

200g grated courgette

200g grated carrot

65g mixed seeds (e.g pumpkin, sunflower, linseed, sesame)

100g hazelnuts, chopped

150g Chevingtons spreadable cheese

Salt and freshly ground black pepper

2 teaspoons chopped fresh thyme

2 teaspoons mixed dried Italian herbs

2 large eggs, beaten

 

Method

  1. Preheat the oven to 200°C/Gas 6.
  2. Melt the butter in a medium sized saucepan. Remove from the heat and stir in the rolled oats, salt, grated courgette and carrot.
  3. Add the mixed seeds, nuts and Chevingtons spreadable cheese, then season with salt and pepper and add the fresh and dried herbs.
  4. Stir in the beaten eggs, mixing thoroughly.
  5. Spoon the mixture into a square tin 23cm x 23cm and 4cm deep lined with baking parchment paper.
  6. Bake for 25 minutes, until set and golden.
  7. Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack.
  8. Cut 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

Gooey Vegan Banana ‘cheese' Cake

Friday, 29th June 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

You don’t have to be vegan to enjoy this cake. Sweetened with dates and over ripe bananas this has an amazing delicate flavour. Plan ahead – you will need two frozen bananas – freeze with the skins on.

 

Preparation Time:30 minutes plus 30 minutes fridge time, 8 hours to soak cashew nuts plus 1 hour to set.        

Cooking Time: No Cooking          Serves: 8 people

 

Ingredients

Base

175g soft dried dates

150g raw unsalted cashews  

100g dried banana chips – soaked in boiling water for 5 minutes

3 tablespoons coconut oil 

Pinch salt

1 teaspoon cinnamon

Cheesecake

350g raw unsalted cashews soaked in water for 8 hours)

50ml coconut oil

2 frozen bananas – defrost and remove skin

100ml maple syrup

2 teaspoons vanilla extract

1 tablespoon chia seeds

Pinch of salt

Topping   75g melted chocolate, banana chips and chopped walnuts

For the Base

  1. Pour boiling water over the dried dates and banana chips and leave for 5 minutes to soften. Drain
  2. Add the dates, dried bananas and cashews to a food processor and blend for a few minutes until a sticky, crumbly mixture is formed.
  3. Melt the coconut oil then add it to the date and cashew mixture along with the rest of the base ingredients. Give everything another quick whizz.
  4. Transfer the mixture into an 22cm cake tin lined with parchment paper and press down using a spatula or your fingers.
  5. Place in the fridge for 30 minutes to set.

 

For the Cheesecake Filling

  1. You need to soak your cashews for at least 8 hours in water for a creamier texture.
  2. Drain and rinse the cashews then add them to your blender/food processor along with the rest of the cheesecake filling ingredients.
  3. Blend on high speed for a few minutes or until the mixture is completely smooth.
  4. Take the base out of the fridge and pour the cheesecake mixture on top.
  5. Return to the fridge and leave it to chill for a few hours or until completely set.
  6. Decorate with melted chocolate, dried bananas chips and chopped nuts.

  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

 

Roasted Red Pepper Corn Bread

Friday, 22nd June 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Roasted Red Pepper Corn Bread

Corn bread is delicious with soups, as a snack or serve with gucacomole, vegetable chilli or part of your South American meal. It uses baking powder as its raising agent so its quick to prepare and enjoy.   Will freeze too!

Preparation Time: 25 minutes    Cooking Time:  30 minutes          Serves: 10

Ingredients

1 red pepper– cut in to quarters with seeds and white membrane removed

225g cornmeal/ polenta

300g plain flour

50g caster sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoons smoked paprika

100g grated mild cheddar

350ml milk

150ml sour cream

2 large eggs

150g frozen corn kernels, thawed

 

To serve:

spreadable cheese

 

Method

  1. Preheat the grill to its highest setting
  2. Place the red pepper on a baking tray and grill until the skins are completely charred.  Place in a bowl, cover with cling film, and let sit until cooled, 5 to 10 minutes. Peel off the skins and roughly chop the flesh.
  3. In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cayenne pepper, paprika and grated cheddar.
  4. In a separate medium bowl, whisk together milk, sour cream and eggs. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in chopped peppers and corn.
  5. Transfer mixture into a 2 kg loaf tin lined with baking parchment paper or use a muffin tin lined with paper cases.
  6. Bake until skewer inserted into middle of the cornbread comes out clean, about 25 minutes or 15 minutes for small muffins.
  7. Leave to cool on a wire rack for about 5 minutes.
  8. Slice and spread with the cheese.

 

  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

Spicy Fish Tacos

Thursday, 14th June 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

With the trend of South American food taking off, why not make your own fish tacos at home? All ingredients can be purchased kosher, so for a cod fish meal with a difference, put these fish tacos on the menu.  The whole family will love the experience!

Preparation Time: 30 minutes plus 20 minutes marinating  Cooking Time:  45 minutes             Serves: 4 people

Ingredients

4 cod loins – approx 150g each

2 tablespoons olive oil

1 lime, zest and juice

1 tablespoon chili powder

1 jalapeno, green chili - coarsely chopped

50g fresh coriander-  chopped

8 small corn tortillas

 

Pureed Tomato Salsa:

2 tablespoon olive oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 jalapeno chilli, sliced

1 tablespoon chipotle hot sauce

1 tablespoon fresh oregano

2 tablespoons chopped fresh coriander leaves

Salt and pepper

 

Garnish: Hot chilli sauce, Sour cream, chopped spring onion, chopped coriander leaves, chopped avocado  

Method

  1. Preheat the oven to 180C/ 350F / Gas mark 4.
  2. Place fish in a medium size dish.
  3. Whisk together the oil, lime juice, chili powder, jalapeno, and coriander and pour over the fish and marinade for 15 to 20 minutes.
  4. Cook the fish, covered in the marinade for 20 minutes or until fish is white and firm.
  5. Once cooked, discard the marinade.
  6. Leave to rest for 5 minutes and then flake the fish with a fork.
  7. Divide the fish among the tortillas and serve with the tomato salsa and your choice of garnishes as listed above.

 

Pureed Tomato Salsa:

Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, jalapeno chili and cook until tomatoes are soft, about 15 to 20 minutes.

Puree the mixture with a stick blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, coriander and lime juice and season with salt and pepper, to taste.

  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

Ribbon Asparagus Salad with Lime and Chili dressing

Wednesday, 6th June 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

The English asparagus season is rather short, so do take advantage when you can buy it. Ideally use on the day of purchase especially if you are using them raw as in this recipe. The spears are a good source of anti-oxidants, a rich source of folic acid and high in minerals particularly copper and iron.

 

Preparation Time: 20 minutes            
No Cooking     
serves:
  4

 

Ingredients

Dressing
1 small clove of garlic, very finely chopped
2 cm fresh ginger, peeled and finely chopped/ grated
zest and juice of 1 lime
1-2 teaspoons chili paste
1 tablespoon agave nectar or honey
1 tablespoon rice vinegar
salt and pepper
1 teaspoons toasted sesame oil
1 tablespoon rapeseed oil

~

500g asparagus, ends trimmed and stalks peeled into ribbons
100g coarsely grated cabbage (red, green, savoy etc)
3 sprigs of mint, leaves removed and finely sliced
2-3 spring onions, finely sliced

100g cooked black beans – tinned are fine!

~
100g pecan nuts, toasted and roughly chopped

 

Method

  1. Make the dressing: combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or container dish with a tight-fitting lid. Stir to dissolve the salt and combine everything.
  2. Add the sesame and grapeseed oils. Shake mixture vigorously to combine.
  3. Combine the ribboned asparagus, cabbage, sliced mint, spring onions and black beans in a large bowl.
  4.  
  5. Pour the dressing over the top and toss to combine with your hands or tongs.
  6. Place salad on a serving plate and garnish with the chopped pecans and a bit more chopped mint if you like. Serve 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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