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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.


Spiced Tunisian Freekah Salad

Wednesday, 15th January 2020

WITH MANY THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

WHO HAS SUPPLIED US WITH HER 

DELICIOUS AND VARIED RECIPES 

OVER THE LAST FEW YEARS

Freekah, is one of many ‘new’ grains now readily available; it is a cereal food made
from green wheat that is then roasted.
Over Succot we celebrate the harvest festival and dishes using a variety of grains,
the perfect way to acknowledge the agriculture bounty – wheat, barley, oats, rice,
corn, millet, quinoa and rye.
Freekah is in fact an ancient Arabian ingredient and is also popular in North African
and surrounding countries. The name freekah, meaning rubbed originates from the
way it is processed as it is sun dried, roasted and then threshed or ‘rubbed’. The
freekah grain resembles green bulghur and can be used in the same way and it also
has a high fibre content.
This salad is a tasty mix of fruits and vegetables and can be enjoyed hot, cold or
warm.

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

Ingredients
15ml extra-virgin olive oil
200g Freekeh
~
500g courgettes (about 2-3 medium), quartered lengthwise
1 teaspoon cumin seed
20ml extra virgin olive oil
1/2 teaspoon ground cinnamon
250g package halloumi cheese, cut into ½-inch-thick slices
~
30ml white wine vinegar
15ml extra virgin olive oil
1 garlic clove – peeled and finely chopped
4 firm ripe apricots, pitted and thinly sliced
4 spring onions, thinly sliced, white and light green parts only
55g roughly chopped toasted pistachios
4 tablespoons -finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper – to taste
Method
1. In a large saucepan, warm 15ml (1 tablespoon) olive oil over medium-high
heat.
2. Add the freekeh and stir constantly until the grains are coated with the olive oil
and lightly toasted, about 4 minutes.
3. Add 850ml water and ½ teaspoon salt to the saucepan and reduce the heat
to medium.
4. Simmer covered until the water is level with the freekeh - about 20 minutes
5. Transfer the freekeh to a large bowl and fluff with a fork.
6. Preheat the grill.
7. Brush the courgettes with olive oil and sprinkle with the cumin seed, cinnamon
and a pinch of salt. Brush the halloumi generously with olive oil.

8. Grill or griddle the courgettes and halloumi until the courgette is browned on
all sides and tender, turning occasionally, and the halloumi is browned on
both sides, turning once, about 8 minutes.
9. Transfer to a plate and let cool slightly.
10. Meanwhile, in a small bowl, whisk 15ml (1 tablespoon) extra virgin olive oil
with the vinegar and garlic.
11. Add the dressing, apricots, spring onions, pistachios and parsley to the
freekeh.
12. Cut the courgette and halloumi into 1 cm pieces and add to the salad.
13. Toss to combine 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

Date& Meat Ball Tagine

Friday, 10th January 2020

Choose the leanest beef mince for this recipe. Perfect for family gatherings as it is easy to serve and
the meat balls can be made and frozen in advance.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 8-10

Ingredients
4 onions – 2 quartered, 2 halved and sliced
2 tablespoons tomato puree
2 garlic cloves
1 egg
1 teaspoon chilli powder
2 teaspoons ground cumin
1 kg pack extra lean beef mince
Salt and freshly ground black pepper
~
1 tablespoon rapeseed oil
1 tablespoon turmeric
1 tablespoon ground coriander
300g chanteray carrot – cut in half or regular carrots cut into batons
400g tin chopped tomatoes
150ml red wine
2 lemons – zest (and use juice for bulghur wheat)
150g pitted dates
2 tablespoons vegetable stock powder
For the Bulghur Wheat
400g bulghur wheat
2 x 400g tin chick peas
1 tablespoon vegetable stock powder
1 tablespoon ground coriander
Garnish: Sprigs of fresh coriander

Method
1) Put the quartered onion in the food processor to finely chop.
2) Add 1 tablespoon tomato puree, the garlic, egg, chilli powder, cumin and salt and pepper and
blitz briefly again. Remove this mixture from the food processor and work the mince in with
your hands ensuring that it is evenly distributed.
3) Divide into even small balls, transfer to a plate and put in the fridge to firm up for 15 minutes.
4) Heat the oil in a large frying pan and cook the meat balls for 5 minutes to lightly brown.
Remove and transfer to a plate.
5) Add the sliced onion, turmeric, coriander, carrots to the pan and stir fry briefly to soften them a
little.
6) Add the tomatoes, red wine and 1 tin of water, lemon zest, remaining tomato puree, the dates
and vegetable powder.
7) Return the meat balls to the pan, cover and simmer for 15 minutes or until the carrots are soft.
8) While the tagine is cooking, tip the bulghur wheat into a deep saucepan, add the chick peas
and liquid from the tin. Add 2 tins of water, the vegetable stock powder, ground coriander and
reserved lemon juice.
9) Cover and cook for 10 minutes or until the bulghur wheat is cooked and liquid has been
absorbed.

Garnish with sprigs of fresh coriander.

Warm Italian Roasted Root Salad

Thursday, 2nd January 2020

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a colourful combination of seasonal root vegetables – red onions, beetroot,
carrots and squash. If available, do include different coloured beetroots or even add
pumpkin. Enjoy as it is or serve as a side dish on a buffet table.
Preparation Time 25 minutes Cooking Time : 1 hour Serves: 4 people
Ingredients
6 medium raw beetroots – peeled and quartered or 4 large cut into eighths
2 tablespoons red wine vinegar
Olive oil for drizzling
~
2 red onions – cut into eighths
6 small carrots – halved lengthways
½ butternut squash – cut into slices skin on
A handful of sage or thyme leaves
5 slices of good seeded bread -
2 tablespoons pumpkin seeds
For the dressing
2 tablespoons extra virgin olive oil
Sprigs of fresh mint
Zest of 1 lemon
1 tablespoon wholegrain mustard
1 teaspoon maple syrup
Method
1) Preheat the oven to 180C fan/200C.
2) Put the beetroot in a deep roasting tin with the vinegar, seasoning and a good
splash of olive oil. Coat evenly, cover with foil and roast for 30 minutes.
3) Put the onions, carrots and squash in a separate oven tray. Season well, drizzle
with olive oil and roast for a further 30 minutes or until tender and golden. Remove
and mix well.
4) Tear the bread into small chunks and put into the oven tray with the onions. Mix
well. Add the sage, thyme and scatter with pumpkin seeds. Return to the oven and
roast for a final 5-10 minutes.
5) For the dressing, carefully remove the juices from the beetroot tray and put into a
jug. Add the olive oil, mint, lemon zest, mustard, maple syrup, season and mix well.
6) Combine all the vegetables together. Place into a large serving dish.
7) Drizzle with the dressing and serve immediately.

  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 Carrot Soup with Cashew and Coriander Salsa

Thursday, 26th December 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is carrot soup with a spicy difference – all the flavours of the East and topped
with a toasted cashew nut and coriander salsa. Now the weather has turned more
autumnal, a new soup recipe is always welcome.

Preparation Time: 25 minutes Cooking

Time 40 minutes

Serves: 8

Ingredients
2 tablespoons rapeseed oil
2 teaspoons each cumin and coriander seeds
8 green cardamom pods – crush and remove outer shell
3 onions – peeled and chopped
2kg carrots – peeled and chopped
4 salad tomatoes – chopped
3 cm piece fresh ginger – peeled and finely chopped
1 green chilli – chopped
2 teaspoons turmeric
2 teaspoons salt
~
1 litre vegetable stock
1 lemon – juiced
400ml coconut or cashew milk
Salsa
100g cashew nuts – toasted
1 teaspoon coriander seeds – toasted
1 tablespoon olive oil
1 spring onion -roughly chopped
30g fresh coriander
½ green chilli – deseeded
1 lime – juice and zest
Garnish: Sprigs of fresh coriander
Method
1) For the soup, heat the oil in a large saucepan. Add the seeds and cardamom and
cook until they start to sizzle.
2) Add the onion, carrot, tomatoes, ginger, chilli, turmeric and teaspoons salt. Cook
for 10 minutes stirring from time to time.
3) Add the stock, bring to the boil, then simmer for 30 minutes or until the carrots are
soft.
4) Liquidise to a smooth consistency. Add the milk and lemon juice. Taste and
season accordingly. Warm though gently.
5) For the salsa, blitz the cashew nuts and seeds together until they form a paste.
Add the spring onion, fresh coriander, chilli and lime juice.
6) Season with salt and pepper. Loosen with1 tablespoon water and blitz again to a
creamy consistency.
To serve: Add a spoonful or salsa to the hot soup. Garnish with sprigs of fresh
coriander.

  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 Carrot Soup with Cashew and Coriander Salsa

Thursday, 26th December 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is carrot soup with a spicy difference – all the flavours of the East and topped
with a toasted cashew nut and coriander salsa. Now the weather has turned more
autumnal, a new soup recipe is always welcome.

Preparation Time: 25 minutes Cooking

Time 40 minutes

Serves: 8

Ingredients
2 tablespoons rapeseed oil
2 teaspoons each cumin and coriander seeds
8 green cardamom pods – crush and remove outer shell
3 onions – peeled and chopped
2kg carrots – peeled and chopped
4 salad tomatoes – chopped
3 cm piece fresh ginger – peeled and finely chopped
1 green chilli – chopped
2 teaspoons turmeric
2 teaspoons salt
~
1 litre vegetable stock
1 lemon – juiced
400ml coconut or cashew milk
Salsa
100g cashew nuts – toasted
1 teaspoon coriander seeds – toasted
1 tablespoon olive oil
1 spring onion -roughly chopped
30g fresh coriander
½ green chilli – deseeded
1 lime – juice and zest
Garnish: Sprigs of fresh coriander
Method
1) For the soup, heat the oil in a large saucepan. Add the seeds and cardamom and
cook until they start to sizzle.
2) Add the onion, carrot, tomatoes, ginger, chilli, turmeric and teaspoons salt. Cook
for 10 minutes stirring from time to time.
3) Add the stock, bring to the boil, then simmer for 30 minutes or until the carrots are
soft.
4) Liquidise to a smooth consistency. Add the milk and lemon juice. Taste and
season accordingly. Warm though gently.
5) For the salsa, blitz the cashew nuts and seeds together until they form a paste.
Add the spring onion, fresh coriander, chilli and lime juice.
6) Season with salt and pepper. Loosen with1 tablespoon water and blitz again to a
creamy consistency.
To serve: Add a spoonful or salsa to the hot soup. Garnish with sprigs of fresh
coriander.

  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

Baked Chocolate Donuts

Friday, 20th December 2019

Chanukah is not Chanukah unless one has enjoyed a donut. Baked donuts are easy
to make and avoid the need to deep fry. They are child friendly – both for little ones
to make and eat!

Preparation Time: 15 minutes Baking Time:
25 minutes Makes 12

Ingredients
180g plain flour 
75g caster sugar
30g cocoa powder 
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
225ml almond milk/coconut milk
1 tablespoon lemon juice
50ml vegetable oil
1 teaspoon vanilla extract
Chocolate Glaze
25g non-dairy margarine 
150g plain chocolate chips 
1 tablespoon golden syrup
Topping: Coloured chocolate sprinkles

Method
1. Preheat oven to 180C/ Gas mark 4.
2. Grease with spay oil 2 standard sized donut baking tins (12 donuts total);
set aside.
3. In a mixing bowl, combine flour, sugar, cocoa powder, bicarbonate of
soda, baking powder, and salt.
4. Add egg, milk, lemon juice, vegetable oil, and vanilla extract. Whisk until
combined. The batter will be thin.
5. Spoon batter into the donut tins, filling about 3/4 full.
6. Bake for about 8-10 minutes. Donuts should spring back when lightly
pressed.
7. Allow to cool in the tin for 5 minutes.
8. Remove from tin and set on wire cooling rack.
9. Once donuts are cool, prepare the glaze.
10. In a saucepan melt butter, chocolate chips and golden syrup. Stir regularly
until completely melted and well-incorporated.
11. Once glaze is ready, dip the tops of the donuts into the glaze. Top with
sprinkles and leave to set for about 20 minutes.

Limoncello Olive Oil Cake

Thursday, 12th December 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy. It is best
served cold from the fridge in shot glasses before or after a meal and if you don’t
have any, substitute with vodka.
It is also delicious in this olive oil cake that is light and moist. The alcohol taste is
very mild so is still appropriate for all the family.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Makes: 1 large cake (10 people)

For the cake
360g plain flour
1 tablespoons baking powder
1 teaspoon salt
1 Lemon - zest and juice
3 teaspoons fresh thyme leaves
150g golden caster sugar
4 large eggs at room temperature
250g Coconut Yogurt – non dairy for parev option
50ml limoncello liqueur
100g extra virgin olive oil
For the glaze,
150g Icing sugar - sifted
2-3 tablespoons lemon juice
Lemon zest - a pinch
For garnish – sprigs of fresh thyme

Method
1. Pre-heat the oven to 180C/Gas mark 4.
Thoroughly grease a large bundt tin with vegetable oil. Set aside.
2. Combine the flour, baking powder, salt, zest and thyme in a mixing bowl.
3. In a separate bowl whisk the sugar and eggs until light and fluffy.
4. Add the lemon juice, yogurt, limoncello and olive oil and whisk again.
5. With the beater on its lowest speed, add the flour mixture, a little at a time,
and mix until just combined.
6. Pour the mixture into the prepared bundt tin and smooth the top. Tap the tin
on the work surface a couple of times to get rid of any air bubbles.
7. Bake for about an hour or until a skewer pierced comes out clean.
8. Remove from the oven and rest on a wire rack for 5 minutes.
9. Gently invert the cake and leave to cool on the wire rack.
10. To make the lemon glaze whisk together icing sugar and lemon juice.
11. Drizzle the glaze over the cake and allow the excess to drip down the sides.
12. Decorate with sprigs of fresh thyme.
13. The glaze will harden slightly in a while. Slice and enjoy your cake!
Leftover cake can be wrapped and kept for 2-3 days.

  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

Edamame Tabbouleh Salad

Friday, 6th December 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a colourful salad that works all year round. You can vary the grain and
substitute with quinoa or rice to make it gluten free. Edamame, as a soy bean,
contain all 9-amino acids and is a complete protein. Perfect for vegans and
vegetarians and for meat eaters who fancy a meat free meal.

Preparation Time: 10 minutes
Cooking Time: 20 minutes Serves: 4 people

Ingredients
25g bulghur wheat
150ml vegetable stock
200g edamame beans – frozen defrosted
Dressing
1 tablespoon za’atar
4 tablespoons extra virgin olive oil
Zest and juice 1 lemon
½ small garlic clove – peeled and grated

Salad
4 spring onions- chopped
1 large ripe beef tomato – chopped
Large bunch fresh parsley
4 tablespoons fresh mint – leaves only chopped
Sumac for sprinkling

Method
1) Cook the bulgur wheat and the edamame in the vegetable stock. Bring to the boil
and simmer for about 10 minutes or until cooked. Drain and set aside.
2) Combine all the dressing ingredients together and set aside.
3) Mix all the salad ingredients together, then stir in the bulghur wheat and
edamame.
4) Season and finish with a sprinkling of sumac.

  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

Cauliflower Cheese Soup

Thursday, 28th November 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Something hot, healthy and satisfying is always on the menu when the weather turns cold and miserable.  This soup ticks all those criteria and is perfect with some fresh crusty bread. The cheese provides a very creamy texture making it ideal for this soup recipe. 

 

Preparation Time: 15 minutes             
Cooking Time: 40 minutes

Serves: 6- 8 people

 

Ingredients

1 tablespoon vegetable oil – for frying

3 cloves garlic –peeled and roughly chopped

2 onions –peeled and roughly chopped

1 sweet potato – peeled and roughly chopped

1 leek – trimmed and roughly chopped

1 tablespoon dried coriander

1 large cauliflower (approx. 1kg) – trimmed and broken up into small florets

50g low fat cheddar cheese – roughly chopped or Vegan cheese

1.2 litre vegetable stock

 

Topping: 1 onion – peeled and sliced

               1 teaspoon olive oil

               Pinch of brown sugar

               Sprigs of fresh parsley

Method

  1. Heat the vegetable oil in a large saucepan. Sauté the garlic, onion, sweet potato, leek and coriander for about 5 minutes.

  2. Add the cauliflower, cheese and stock. 

  3. Bring to the boil, then reduce the heat and leave to simmer for about 30 minutes until the cauliflower is soft and the potato almost collapsing.

  4. Whizz in a food processor until you get a creamy, thick soup.

  5. Taste and adjust seasoning to taste.

  6. Heat the oil and sauté the onion until soft and golden. Add a pinch of sugar and cook for a further 2 minutes. Set aside for a garnish.

  7. When ready to serve, warm through, ladle into mugs or bowls, top with the caramelized onion and sprigs of fresh parsley. 

 

You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month

  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

Salted Pretzel and Pecan Chocolate Bars

Friday, 22nd November 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I was inspired by this year’s Great British Bake Off (GBBO) programme to write this
recipe as one of the challenges was to create a coated biscuit bar. My recipe cuts up
beautifully and makes delicious lunch box snacks! These are very moreish – the
caramel filing is quite addictive!

I have made them vegan too!

Preparation Time: 1 hour plus chilling

Cooking Time: 30 minutes plus chilling

Makes: 12 pieces

Ingredients
For the shortbread base
180g non dairy margarine -cut into cubes
180g plain flour
50g sugar
Pinch salt flakes
1 teaspoon vanilla bean paste
For the Pecan Chocolate Filling
200g pecans
300g sugar
200ml non dairy whipping cream
100g non dairy margarine
1 teaspoon salt flakes
For the Topping
50g dark chocolate
50g salted pretzels

You will also need a sugar thermometer or probe

Method
1) Preheat the oven to 160C Fan/ 180C
2) Line and grease a 22cm square tin so the baking paper comes up the sides.
3) For the shortbread, put the flour, sugar and salt in a food processor. Add the
margarine and vanilla and whizz it to form breadcrumbs.
4) Transfer to the cake tin, then use your hands to press into an even layer.
5) Chill for 30 minutes. Prick the base with a fork and then bake for 30 minutes or
until golden brown.
6) Leave to cool.
7) For the caramel, place the pecans on a tray, toast for about 10 minutes at 200C.
then roughly chop. Set aside.
8) Put the sugar in the saucepan and cook without stirring until melted and
caramelised. Take off the heat and add the cream slowly ( it may spit). Stir in the
butter and salt.
9) Return to the heat and cook stirring until the caramel reaches 116*C on a sugar
thermometer or probe. Immediately add the pecans and mix briefly.
10) Pour over the shortbread, spread evenly with a spatula and set aside for 4 hours
or overnight to cool.
11) For the topping, melt the chocolate over a bowl of simmering water, then drizzle
or pipe the chocolate over the caramel. Press the pretzels into the chocolate to
finish. Leave to set before cutting into bars.

 

  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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