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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.


Shakshuka

Wednesday, 18th April 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

‘Shakshuka’ means ‘all mixed up’ in Arabic. This versatile egg based dish is eaten in Israel and throughout the Middle East in many forms. Its recent increase in popularity as a café or restaurant choice is notable – it’s not just a hearty breakfast!

Alternative flavour additions includes harissa, olives, chickpeas, chillies, chorizo, aubergine, and feta cheese.

Serve it, with bread or pita to mop up the delicious sauce, in the cooking pan as a perfect sharing dish.

Preparation Time: 10 minutes   Cooking Time: 40 minutes               Serves: 3-4 people

Ingredients

2 tablespoons olive oil

~
1 onion – peeled and finely sliced
1 red pepper, diced
1 green pepper, diced
6 garlic cloves, crushed
2 teaspoons smoked paprika
½ teaspoon cumin seeds
½-1 teaspoon cayenne pepper

1 teaspoon chilli powder
800g ripe tomatoes – skinned and roughly chopped
2 teaspoons sugar
6 eggs
Small bunch of fresh coriander, roughly chopped

 

Method

  1. Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
  2. Add the tomatoes and stir in the sugar and bring to a boil, then turn down the heat and simmer for 30 minutes. Taste and season, adding more cayenne and chilli powder if you prefer it spicier.
  3. Make 6 spaces in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 5 minutes until they’re just set. Sprinkle with coriander and serve.

  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 Cinnamon Babka

Thursday, 12th April 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Although, this is a traditional Ashkenazi recipe with Polish origins, it has now become one of the most popular pastries in Israel. The word ‘Babka’ in Polish literally means ‘grandmother’ ~ it refers to the layers and shape of the old type of pleated skirts that ‘grandmothers used to wear’. This sweet dough is like brioche and it is twisted and baked in a loaf tin and often enhanced with a streusel topping.

As with many classic recipes there are many variations in both method and ingredients. Popular fillings include almond, cream cheese and chopped nuts but I love the cinnamon and chocolate combination.

 

Preparation Time: 30 minutes plus 2 hours 45 minutes rising time   

Cooking Time:   25 minutes          Makes: 2 medium sized loaves.

 

For the Bread Dough                                Streusel Topping                                    

2 sachets dried yeast                               2 tablespoons plain flour

200ml lukewarm milk                               1 tablespoon brown sugar

85g butter                                                 20g butter

85g caster sugar

1 teaspoon vanilla extract

4 egg yolks

425g strong white flour

1 teaspoon salt

 

Filling:

100g dark chocolate, coarsely grated

1 teaspoon ground cinnamon,

55g butter - melted

 

Glaze:  1 egg yolk – whisked

 

Sugar Syrup:  200g caster sugar, 200ml water, ½ orange

 

Method

  1. Whisk the yeast into the lukewarm milk and set aside for about 5 minutes.
  2. In a mixer, cream together the sugar and butter until smooth.
  3. Add the yolks to the bowl, one at a time, mixing constantly for 30 seconds between each addition.  Add the vanilla and mix until light and fluffy.
  4. Add the flour and salt and continue to mix until it all comes together.
  5. Now add the milk and yeast mixture and let it mix until it forms a soft dough.
  6. Knead by hand for another 2-3 minutes until the dough is soft and smooth.
  7. Let this rise for about 2 hours.
  8. Line and grease a 2  1kg loaf tin with baking parchment paper.
  9. For the filling: mix the chocolate, butter and cinnamon together in a bowl.
  10. Once the dough has risen, cut in half. Roll each out on to a floured surface into a long rectangle of about 40 cm with a thickness of 1- 2 cm. Spread the chocolate mixture onto each.
  11. Pinch the seams to seal it, then roll up like a swiss roll.
  12. For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.

 

 

 

 

 

 

  1. Combine the streusel topping in the food processor until you have a breadcrumb mixture.  Glaze the babka with egg yolk.
  2. Add the streusel topping to the top of the twisted babka. Cover and prove for 45 minutes or until double in size.
  3. Transfer to a lined loaf tin.
  4. Preheat the oven to 180C/ 350 F and bake for 30 -35 minutes.
  5. Make the sugar syrup by bringing to the boil and simmering for about 5 minutes.
  6. When the babka comes out of the oven – pour over some syrup which gives it a beautiful shine.
  7. Cool on a rack before slicing.

The bread stays good for 2-3 days in an airtight box.

  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

 

No Peel Orange & Ginger Chicken Bake

Wednesday, 4th April 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love this tasty colourful recipe - perfect for Seder night.  Family friendly, quick to make and you can prepare in advance and easy to serve.  You can use chicken breast if you prefer and make double to accommodate extra guests.

 

Preparation Time:  15 minutes     
Cooking Time: 50 minutes     
Serves: 6- 8 people

 

Ingredients

4 tablespoons NO peel Tiptree orange jam

2 tablespoons olive oil

1 clove garlic, peeled and crushed

1 level tablespoon freshly grated ginger

~

Salt and freshly ground black pepper

8-12 large chicken thighs and/or drumsticks/ skinless and boneless chicken breasts

6 clementines, or tangerines ( keep skin on)

1-2 tablespoons chopped fresh thyme

 

Method

  1. preheat the oven to 200°C/400°F/Gas Mark 6.
  2. In a large bowl, mix together the no peel orange jam, olive oil, garlic, ginger and seasoning or combine in the food processor.
  3. Spread the chicken pieces out in a large roasting tin and pour the jam juices over.
  4. Thinly slice 5 clementines, or tangerines (remove any pips), and place over the chicken pieces, pressing some in between the pieces.
  5. Cover roasting tin with foil and place in the centre of the oven.
  6. Bake for 20 mins, then remove foil and bake for a further 30 mins, basting occasionally, until chicken is starting to turn golden and the juices run clear when flesh is pierced.
  7. Remove from the oven and sprinkle thyme leaves over before serving.

 

Garnish: Slice the remaining clementine and place on top of the chicken.

  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

Any Time Berry Bake

Thursday, 29th March 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Coconut cream for 2018 is now kosher for Pesach.  This is quick to prepare and is a delicious family friendly dessert or cake for afternoon tea.

 

Preparation Time: 15 minutes    Cooking Time: 40 minutes    Serves:  8 people

 

Ingredients

3 tablespoons coconut cream

200g ground almonds

6 tablespoons honey/ maple syrup

½ teaspoon baking powder

Zest of lemon

Juice of ½ lemon

1 teaspoon vanilla extract

3 eggs

350g frozen mixed berries – drained

 

Topping: 2 tablespoons fresh blueberries

 

Method

  1. Preheat the oven to 180C/ 350F
  2. Line a 2kg loaf tin with baking parchment paper.
  3. Mix coconut cream with the ground almonds, honey, baking powder, lemon zest and juice, vanilla extract together.
  4. Stir in the eggs and mix well.
  5. Transfer the mixture to the prepared tin and sprinkle over the defrosted berries and gently stir in.
  6. Bake for 40 minutes or until firm in the middle and just golden on top.
  7. Cool for 10 minutes before removing from the cake tin.

 

Top with some fresh blueberries 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

Seder Brisket with Pomegranate and Lemon Gremolata

Thursday, 22nd March 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

A new recipe that is tried and tested ‘amazing’ is just what one needs for Seder night!  This succulent piece of brisket just melts in the mouth.  Make it in advance, slice and keep warm.  What could be easier…….?

 

Preparation Time:  25 minutes plus 2 hours refrigeration

Cooking Time: 2 hours 40 minutes          Serves:  6- 8 people

 

Ingredients

Brisket

4 garlic cloves - peeled and finely chopped

Coarse salt and freshly ground pepper

1 piece beef brisket 1.8kg – 2kg

2 tablespoons olive oil

~

2 lemons – zest and juice

2 tablespoons beef powder with 300ml hot water- to make beef stock

150ml red wine/ Kiddush wine

 

Pomegranate Gremolata/ Herb Topping

3 tablespoons chopped fresh flat-leaf parsley

3 tablespoons chopped fresh chives

100g split almonds

1 lemon – zest only  

2 garlic cloves – peeled and finely chopped

Flaked sea salt

1 pomegranate – remove seeds

 

Method

  1. Prepare the brisket by mashing garlic and a pinch of salt using a mortar and pestle/ rolling pin or the side of a knife until a paste forms.
  2. Smear brisket with the paste and transfer to a baking dish.
  3. Refrigerate, covered, for at least 2 hours or overnight.
  4. Preheat oven to 160C/ 325 F/ Gas mark 3.
  5. Heat oil in a large frying pan over medium-high heat.
  6. Sear brisket until browned on all sides, about 10 minutes and then transfer to an ovenware dish.
  7. Pour lemon juice, stock and wine over brisket and cook covered for 2 hours. Uncover for a final 15 minutes.
  8. To make the gremolata/ herb, combine the parsley, chives, split almonds, lemon zest, and garlic. Season with sea salt.  Add pomegranate seeds.
  9. Slice brisket. Serve with pan juices and pomegranate gremolata.

  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

Passover Nut Torte

Friday, 16th March 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a really tasty succulent main course vegetarian dish that is egg free. It can be enjoyed as a side dish with grilled/ baked fish. All the ingredients are readily available for Passover and it can be made in advance and reheated.

                    

Cooking Time: 45 minutes            
Serves: 6-8

 

Ingredients

100g flaked almonds

~

1 tablespoons extra virgin olive oil

100g medium matzah meal

~

1 kg spinach – tough stalks removed – roughly chopped

100g roasted cashew nuts – roughly chopped

Zest of 1 lemon

1 tablespoon fresh thyme leaves

200g cheddar cheese - grated

Salt and freshly ground black pepper

 

Method

  1. Preheat the oven to 200 C/ 400 F / gas mark 6.
  2. Line and grease a 20cm deep cake tin with baking parchment paper.
  3. Place the almonds on a baking tray and toast for 10 minutes or until lightly golden.
  4. Place the matzah meal on a separate baking tray. Drizzle with 1 tablespoon extra virgin olive oil and toast for 10 minutes in the same oven at 200 C. Set aside.
  5. Cook the spinach gently in a saucepan with no water – drain well.
  6. Place the spinach, cashew nuts, almonds, lemon zest, thyme, salt and pepper in a bowl and mix well.
  7. Scatter half of the toasted matzah meal over the base of the lined tin.
  8. Press the spinach mixture on top, followed the cheese and finally the rest of the matzah meal.
  9. Cook for 30 minutes until golden and crisp.
  10. Serve cut into thick wedges.

  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

Passover Roasted Strawberry Ice Cream Dessert

Thursday, 8th March 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Finding a parev dessert that you can make in advance is always very useful when you want to plan as much as possible at this time.  The roasted strawberries and twirl of strawberry jam make a refreshing sweet after a heavy meal. I have made this into individual dessert which you can just take from the freezer.  Add fresh strawberries just before serving.

 

Serves: 8-10 people            
Preparation Time:  20 minutes        
Total Time: 24 hours

 

Ingredients

For the Roasted Strawberries

450g strawberries, hulled and quartered

50g caster sugar

 

Method

1 Preheat the oven to 200C / 400F/ Gas mark 6.

2) Arrange the strawberries in an even layer on a baking tray lined with baking parchment paper. Add the sugar.

3) Roast for 15 minutes.

4) Cool slightly before transferring to a storage container

5) Keep in the fridge until ready to use.

 

For the Ice Cream

1 batch of roasted strawberries 

450ml Non dairy cream

75g caster sugar

Pinch salt

1 teaspoons vanilla extract

6 eggs
~

450ml non dairy whipping cream

1 jar Tiptree Passover Strawberry Jam

 

Garnish: 100g fresh strawberries – cut into quarters, sprigs of mint

8 teaspoons Tiptree Passover jam strawberry

 

Method

  1. Heat the cream and salt until hot.
  2. Whisk the eggs and sugar until thick.  Add the vanilla extract.
  3. Slowly pour the cream mixture into the egg yolks, whisk gently to combine.
  4. Pour egg mixture into the saucepan and heat gently until it thickens or the mixture coats the back of a spoon.
  5. Pour through a sieve into a bowl.
  6. Leave to cool.  Add the roasted strawberry mixture.
  7. Whisk the whipping cream until thick and stir in to the strawberry mixture.
  8. Transfer to a large container.   Freeze for 2 hours.
  9. Remove from the freezer and stir in the strawberry jam to get a ripple effect.
  10. Return to the freezer for 1 hour.
  11. Place 1 teaspoon of jam at the base of a glass dish. Spread the slightly softened ice cream over the top. Return to the freezer.

 

To serve the stylish way: Top with strawberries and sprigs of 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

Vegetarian Italian Stuffed Red Peppers

Tuesday, 27th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Stuffed vegetables of all variety are full of wonderful flavours and textures.  These stuffed peppers make a great Yom Tov meal as they can be made in advance and require no last minute attention.

Just omit the cheese in the topping if you want to make it parev / vegan.

Preparation Time:  15 minutes

Cooking Time:       35 minues

Serves:                 2 people

 

Ingredients

2 large red peppers

~

50g cous cous

100ml vegetable stock

~

50g cherry tomatoes – sliced

50g black olives

30g hazelnuts- roasted and roughly chopped

2 tablespoons parsley

Zest of 1 lemon

Salt and freshly ground black pepper

 

Topping

2 tablespoons breadcrumbs

2 tablespoons Chevington Grated Mature Cheddar

 

Method

  1. Preheat the oven to 200 C / 400 F/ Gas mark 6.
  2. Cut the peppers in half through the stalks and scoop out the seeds. Transfer to a tray lined with baking parchment paper.
  3. Bake for 20 minutes or until just tender.
  4. Tip the cous cous in a bowl and pour in the hot stock. Cover and leave for 5 minutes and then fluff up with a fork.
  5. Add the cherry tomatoes, olives, hazelnuts, parsley, and lemon zest and season well. Mix well and spoon into the pepper halves.
  6. For the topping, mix the breadcrumbs with the Chevington Grated Mature Cheddar.  Sprinkle on top.
  7. Return to the oven for 15 minutes until the cheese topping is golden.

  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 Beetroot Cupcakes

Friday, 23rd February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This cake is an unusual mix of ingredients which merge well to produce a very moist recipe that is full of goodness. The mixture can also be made in a loaf tin and used as a dessert with chocolate custard or ice cream or for tea with thick cream.  ( It will then take about 30 minutes to cook.)

 

Packed with the goodness of both apples and beetroot – If you have a guest who says they don’t like beetroot ~ don’t tell them the ingredients as they will never know! they might change their mind on discovery!!

 

Beetroots are remarkably healthy and delicious vegetables. They get their distinctive colour from Betalain. Betalains are anti-oxidants, anti-inflammatory and detoxifying.  They also help to make red blood cells and are high in vitamin C and potassium.

 

The whole vegetable can be used – roasted, boiled, raw, pickled, steamed, grated and baked. And the delicious leaves can be used like spinach!

 

Preparation Time: 20 minutes     Cooking Time: 30 minutes  Makes: 14 cup cakes

 

Ingredients

175g cooked beetroot – vacuum packed non vinegar

200ml vegetable oil

75g cocoa

180g plain flour

2 teaspoons baking powder

150g caster sugar

2 apples – peeled and roughly chopped

3 large eggs

2 teaspoon vanilla extract

 

Method

 

  1. Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
  2. Place paper cases into muffin tins.
  3. Whizz the beetroot into a purée and add the eggs, and then the oil.
  4. Mix the remaining ingredients in a bowl and add the beetroot purée.
  5. Fill the paper cases 2/3rd full with the mixture.
  6. Bake in the preheated oven for about 20 minutes or until a toothpick is inserted and comes out clean.

 

 

To serve the stylish way: Dust the plate 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

Rosemary Lamb Chop Bake

Thursday, 15th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Enjoy new season lamb chops with fresh rosemary and garlic. Good lamb chops should have light red, finely textured meat with smooth, white fat. The fat provides flavour and ideally it should be evenly distributed. If you have time to marinate them, a good splashing of olive oil, lemon juice and a little red wine is a great combination!

It is also suitable for a mid-week family meal during Pesach.      

Preparation Time: 15 minutes     Cooking Time: 30 minutes   Serves: 4 people                      

 

Ingredients

1 kg potatoes –skins on and cubed

8 – 12 lamb chops

3 tablespoons olive oil

8 sprigs of rosemary

 

1 whole bulb garlic – left whole

2 red onions – peeled and cut into large wedges

~

300g cherry tomatoes on the vine

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper

 

Garnish: Sprigs of fresh rosemary

               Lemon wedges

 

Method

  1. Parboil the potatoes so that they are just soft. Drain and transfer to an ovenware dish.
  2. Heat the oil in a large frying pan. Brown the chops on both sides. Lift out of the pan and set aside. 
  3. Preheat the oven to 175 F/ 350 F/ Gas mark 4.
  4. Sit the chops on top of the potatoes. Add the rosemary, red onions and garlic. Season and roast in the oven for 30 minutes.
  5. Add the tomatoes and balsamic vinegar; roast for a final 5 minutes.

 

Serve immediately with sprigs of fresh rosemary and lemon wedges.

 

 

  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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