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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.

Edamame Tabbouleh Salad

Friday, 6th December 2019



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

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

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

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
4) Season and finish with a sprinkling of sumac.

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Cauliflower Cheese Soup

Thursday, 28th November 2019




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



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


  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

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Salted Pretzel and Pecan Chocolate Bars

Friday, 22nd November 2019



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

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

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.


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Crispy Lamb Pie

Friday, 15th November 2019

This is a recipe that is easy to serve, ideal for a large group and
above all that can be made in advance. This is a stunning hearty dish with a twist on
a lamb tagine.

Preparation Time: 30 minutes Cooking
Time: 3 ½ hours Serves: 8-10

3 tablespoons rapeseed oil
750g-800g lamb shoulder cubed
2 tablespoon ground coriander
2 tablespoon ground cumin
2 tablespoon paprika – smoked or regular
2 tablespoons turmeric
2 teaspoons ground cinnamon
400g can chopped tomatoes
2 red onions – peeled and sliced
4 garlic cloves – skin removed and crushed
1 lemon – zest and juice
1 tablespoon honey or date honey
4 tablespoons pomegranate molasses
100ml fruity red wine
100ml beef stock
270g filo pastry - 4-6 sheets
150g non-dairy margarine -melted
50g flaked almonds
50g pomegranate seeds
1) Mix all the spices together in a bowl and stir in the lamb, mixing to coat evenly.
2) Heat 2 tablespoons of the oil in the frying pan and sauté the lamb cubes in
batches to brown. Don’t overcrowd the frying pan otherwise your meat will steam
and not fry. Remove the meat and set aside.
3) Heat the remaining oil in the frying pan and sauté the onion and garlic for about 5
minutes. Stir in the tomatoes, lemon zest and juice, honey and pomegranate
molasses, red wine and beef stock. Return the meat to the frying pan, season well
and simmer covered for 2 ½ hours or place in the oven covered 160C/ gas mark 4.
5) Set aside and leave to cool.
6) Transfer the meat to a pie dish or ovenware dish.
7) Preheat the oven to 190C.
8) Unwrap the pastry and cut into 10 x 10cm squares. Brush each square with
melted margarine. Put two together and then scrunch up and place on top of the pie.
Continue with the remaining pastry sheets until the lamb is covered. Drizzle with a
little olive oil and flaked almonds.
10) Bake for about 40 minutes or until the pastry is crisp and golden.
11) To serve scatter with pomegranate seeds and sprigs of fresh thyme.

Paprika Lamb Kofta Stew

Thursday, 7th November 2019



Ideal winter warming dish best enjoyed with cous cous or rice. I like to make the
kofta mixture and then leave overnight for the flavours to infuse and strengthen.

Preparation Time: 40 minutes plus overnight marinating
Cooking Time: 1 hour Serves: 4 people

Paprika Koftas
2 onions – peeled and finely chopped
30g fresh coriander – finely chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 tin 400g chickpeas – drained
500g lamb mince
For the Sauce
1 tablespoon olive oil
1 red onion – peeled and chopped
2 cloves garlic – peeled and finely chopped
1 tin chopped tomatoes
2 teaspoons tomato puree
500ml chicken stock
Pinch of sugar
1 cauliflower – broken into small florets
1 tin chick peas – drained
Garnish: Sprigs of coriander and lemon wedges.
1) For the koftas, mix the onions, coriander, cumin, paprika, chickpeas and salt
and freshly ground black pepper in the food processor. Whizz on the pulse
button so that it is roughly combined.
2) Stir in the minced lamb.
3) With slightly wet hands, make golf –size balls and transfer to a plate lined with
baking parchment paper. Ideally cover and leave at the bottom of the fridge
4) For the sauce, heat the oil in a large pan.
5) Fry the onions for about 10 minutes until starting to soften and caramelise.
Stir in the garlic, tomatoes, tomato puree and stir again.
6) Add 400ml stock, pinch of sugar and cover. Simmer for 20 minutes.
7) Drop the kofta balls into the sauce. Add the cauliflower florets and chickpeas.
Cover and simmer for a final 30 minutes or until the koftas are cooked and
tender. Add the remaining 100ml stock if required.
To serve the stylish way: Ladle the stew into a large serving bowl and garnish with
sprigs of coriander and lemon wedges.

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Potato and Truffle Galette

Friday, 1st November 2019



This elegant layered potato dish is a great accompaniment for just about any dish –
roast chicken, grilled steaks, chops or grilled salmon. Just a small amount of truffle
oil is needed to give a delicious earthy flavour which gently permeates into the crispy
Truffle oil both white and black is now available kosher from Truffle corner can add
pure elegance to so many recipes. Just a splash is all that is required to add an
earthy elegance to your classic dish.
Preparation Time: 20 minutes Cooking Time: 1 hour 10 minutes Serves: 6 people
1 kg roasting potatoes eg King Edwards –peeled
2 tablespoons melted butter/ non-dairy margarine
1 tablespoon plain flour
4 egg whites
1 teaspoon salt
1 teaspoon black truffle oil
2 teaspoons smoked paprika
Salt and freshly ground black pepper
1 tablespoon olive or vegetable oil – to coat frying pan
Garnish: 2 tablespoons fresh chives, 1 teaspoon black truffle oil
1) Preheat the oven to 200 C/ 400F / Gas mark 6.
2) Slice the potatoes in a food processor or use a mandolin. You need them to
be about ¼ cm thick.
3) Rinse in cold water to remove any excess starch and dry thoroughly with
kitchen paper.
4) Whisk the melted butter, flour, egg whites, salt, truffle oil, smoked paprika and
pepper together and toss together with the potatoes until thoroughly coated.
5) Using an ovenproof non-stick frying pan, coat it with the oil.
6) Starting from the outer edge of the pan arrange the potato slices in an
overlapping spiral to cover the base. Put another layer of potatoes on top in
the same circular way so that they form an even thickness.
7) Place the frying pan over a medium heat and cook covered until sizzling and
the potatoes around the edge start to turn translucent. This will take about 20
8) Remove from the heat and transfer to the oven.
9) Bake for about 50 minutes or until the potatoes are tender and crispy.
10) Gently ease the sides with a knife so that it can be inverted onto a chopping
11) Using a serrated knife, cut into wedges and serve immediately.
To serve the stylish way, sprinkle with chopped chives and a drizzle of black truffle

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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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