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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.


‘Creamy’ Sweet potato & chickpea soup

Thursday, 18th January 2018

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.

  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

Kasha Varnishkes

Thursday, 11th January 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Kasha Varnishkes is kasha buckwheat cooked with pasta bows. It originates from the Jews of Eastern Europe notably Russia and the Ukraine.  It is still very popular in American but many English Jews have never heard of it!

 

This is a very traditional recipe that is frequently served with pot roast on a Friday night and is a similar version to the one my aunt in Brooklyn makes each week.

 

Preparation Time: 15 minutes     
Cooking Time: 25 minutes

Serves: 6- 8 people

 

Ingredients

250ml kasha/ buckwheat, coarse grind

1 egg beaten

1 teaspoon salt

600ml vegetable or chicken stock

4 tablespoons vegetable oil

1 large onion – peeled and finely chopped

200g brown cap mushrooms- sliced

225g pasta bows

 

Garnish: Sprigs of parsley and chopped walnuts

 

Method

  1. Pre-heat the oven to 180 C/350F /Gas mark 4.
  2. In a heavy based frying pan, toast the kasha for 2 -3 minutes until it begins to turn golden and give off an aroma.
  3. Immediately stir in the egg, salt and stock and mix well. Cover the saucepan, reduce the heat to simmer and cook the kasha until it absorbs all the stock. (about 5 minutes.)
  4. Meanwhile cook the pasta in rapidly boiling salted water until al dente. Drain and set aside.
  5. Heat 2 tablespoons vegetable oil and sauté the onions and mushrooms and cook for 5 minutes.  
  6. Add the pasta to the cooked kasha mixture.  Transfer the contents to a greased ovenproof dish.
  7. Check and adjust seasoning. Drizzle over 2 tablespoons of oil over the top.
  8. Bake for 15 minutes until the top is slightly brown and crunchy.

 

To serve the stylish way:  Serve spoonfuls of kasha varnishkes and garnish with sprigs of parsley and walnuts.

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

Mixed Grain Butternut Squash Salad with Avocado Tahini Dressing

Thursday, 4th January 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

The variety of pre packed grains seems to be increasing every time I go to the supermarket.  Last week I purchased freekeh, quinoa and spelt mix but there are numerous others available~ the choice is yours.

Preparation Time: 30 minutes  
Cooking Time:  40 minutes   
Serves:   4- 6 people

Ingredients

500g butternut squash – chopped and cut into chunks

2 tablespoons rapeseed oil

150g thin stemmed broccoli – cut into pieces

200g mixed grain – freekeh, quinoa and spelt mix

2 tablespoons fresh mint – leaves only

2 tablespoons fresh coriander – leaves only

2 small avocados – halved and stones removed

1 pomegranate -  seeds only

30g pistachio nuts – roughly chopped

 

For the dressing

2 tablespoons tahini

1 small avocado – stoned, peeled and rough chopped

2 tablespoons fresh mint – leaves only

Juice 1 lemon

2-3 teaspoons clear honey or maple syrup – to taste

 

Method

  1. Preheat the oven to 200C /400F.
  2. Line a baking tray with baking parchment paper. Tip the butternut squash on to the tray. Drizzle with 1 tablespoon oil, season and roast for 20 minutes.
  3. Blanch the broccoli in boiling water for 2 minutes or steam to al dente. Drain and set aside.
  4. Make the dressing by placing all the ingredients in the small bowl of the food processor – add 1-2 tablespoons water and a pinch of salt. Whiz to make a smooth loose dressing.
  5. Cook the grains according to the packet instructions, then leave to cool.
  6. Transfer the grain mix to a large salad bowl.  Add the butternut squash, broccoli, herbs, pomegranate seeds and pistachio nuts.
  7. Remove the skin from the avocado by sliding a dessert spoon between the skin and flesh to remove it in one piece. Place on a chopping board and slice.
  8. Squeeze over the lemon juice and transfer to the salad.

 

Drizzle the dressing over the top 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

Sesame Spiced Roasted Turkey Thigh

Wednesday, 20th December 2017

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

I was excited to discover a new cut of meat, boneless, skinless turkey thigh in my butcher and decided to make this recipe with it.  You could of course use chicken pieces if you prefer. 

I have lightly dusted the meat in a sesame herb spice mix and then slow roasted it for 2 hours to tenderize.  Prepare in advance ready for the oven up to 2 days in advance.

Preparation Time: 20 minutes plus 15 minutes to rest  

Cooking Time:   2 hours            Serves: 4 – 6 people

 

Ingredients

Spice Mix: 2 tablespoon sesame seeds, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 teaspoons sweet paprika

1.2 kg skinless, boneless turkey thigh

1 tablespoon olive oil

2 red onions – peeled and cut into crescents

500ml chicken stock

150ml white wine/ apple juice

2 garlic cloves – peeled and finely chopped

150g pitted black olives – keep back 1-2 tablespoons for garnish

Juice of 1 lemon

Garnish:  Sprigs of fresh thyme. Slices of lemon and

Method

  1. Dust the meat in the spice mix.
  2. Heat the olive oil in a large frying pan. Brown the turkey on both sides  just to seal the spices and colour the flesh. Add the onions and cook for 3 minutes.
  3. Transfer to an ovenware dish.
  4. Add the stock and wine/ apple juice so the meat is covered.
  5. Stir in the garlic, olives and lemon juice.
  6. Preheat the oven to 160C/ 320F/ Gas mark 3.
  7. Roast covered for 2 hours.
  8. Remove from the oven.  Place the meat on a carving board and leave to rest for 15 minutes.
  9. Slice the meat and return to the ovenware dish. Keep warm in the oven / hot plate 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

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

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