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Creamy’ Sweet potato & chickpea soup

Friday, 20th October 2017

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.

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

 

Berry & Almond Tart

Tuesday, 10th October 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is really easy and can be made in stages ~ so just perfect for entertaining.  You can even freeze the base and bring it out when required.

It is gluten free and vegan so will help with guests who have dietary requirements too!

 

Preparation Time 15 minutes      
Cooking Time:  15 minutes      
Serves: 8- 10 people

 

Base:

350g walnuts

250g dried figs – stalk removed

 

Filling

170g almond butter

150g soya yoghurt – I liked the coconut flavour
1 teaspoon cinnamon

Topping
500g berries or fruit of your choice eg, blueberries, blackberries, strawberries – or use frozen berries defrosted and well drained.
 

Method

  1. To make the base, pulse the walnuts and figs in your food processor until they stick together, forming a rough dough.
  2. Press into a 22cm wide and 4 cm deep loose based tart tin.
  3. Preheat the oven to 200C/ 400F/ Gas mark 6.
  4. Bake blind for 20 minutes. Remove and set aside.
  5. Gently remove the tart from the base and transfer to a plate.
  6. To make the filling: Mix all the ingredients together until smooth.
  7. Spread into the bottom of your tart base.
  8. Top with all the berries, slice and serve! 
  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

New Grain Vegetarian Cholent.

Tuesday, 3rd October 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Wheat, barley, oats, rice, corn, millet, quinoa and rye are just some of the grains available that can make your Shabbat cholent slightly different each week.

Including a colourful combination of root vegetables will enhance the ‘brown’ appearance which is typical of the traditional cholent recipes.  

NB: The dried beans need at least a few hours in advance to soak. You will also need the use of a slow cooker, an oven safe saucepan or Shabbat hot plate that is safe to leave on all night.

Preparation Time:  25 minutes            
Cooking Time: 12 hours – overnight

Serves: 8

Ingredients

150g dried chick beans

 

1 tablespoon vegetable oil

2 large red onions – peeled and sliced into large pieces

1 tablespoon whole coriander seeds

1 tablespoons whole cumin seeds

1 tablespoon smoked paprika

1 teaspoon salt

2 tablespoon parev chicken/ vegetable stock

~

150g green lentils

600g butternut squash – peeled and cut into large batons

200g quinoa – mixed red, black and white ~if possible

4 cloves garlic – skins left on

4 large tomatoes  - cut in half

6 eggs in shell - washed

 

Garnish: sprigs of parsley

 

Method

  1. Soak the beans in cold water for 5 – 8 hours, rinse several times and then drain. You may wish to use a variety or mix several kinds together.
  2. Heat a large saucepan with vegetable oil.
  3. Pan fry the onions, coriander, cumin and smoked paprika.
  4. Transfer to an ovenware dish or crockpot.
  5. Stir in the salt, lentils butternut squash, quinoa, garlic, tomatoes.
  6. Add water to cover plus 1 litre.
  7. Sit the eggs inside the mixture.
  8. Cook tightly covered and bake at 130C for at least 12 hours or overnight.

 

When ready to serve, dig out the eggs, shell them and slice in quarters.

Garnish with sprigs of parsley to lift the final brown appearance.

 

 

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

Moroccan Roasted Beetroot with Pomegranate and Pistachio Salad

Thursday, 28th September 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

For many Sephardi Jews, beetroot and pomegranates are all part of the Rosh Hashanah Seder. This spiced side salad dish is perfect to enjoy after the special blessings for good omens.

Preparation Time:  25 minutes                  
Cooking Time:  1 hour        
Serves: 4-6

Ingredients

600g beetroots - scrubbed and cut into wedges not more than 2 cm thick. If you prefer not to eat the skin, peel with a vegetable peeler before cutting.

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon cumin seeds

½ teaspoon fennel seeds

¾ teaspoon salt

½ teaspoon cracked black pepper

 

Balsamic Glaze

50ml balsamic vinegar

1 tablespoon maple syrup

 

Garnish

1 pomegranate seeds only

50g crushed roasted pistachios

1 tablespoon orange zest and a few segments of chopped orange flesh

3 Sprigs of fresh coriander

 

Method

  1. Pre-heat oven to 200C/ 400F/ Gas mark 6.
  2. Toss beetroots with olive oil, balsamic vinegar, cumin, fennel, salt, pepper in a bowl and coat well.
  3. Place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
  4. To make the glaze, put the vinegar and maple syrup in a small saucepan on medium low heat, and reduce for about 5 minutes or until you have about 3 tablespoons.
  5. When beetroots are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios.
  6. Garnish with orange zest, orange segments and sprigs of fresh coriander.

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

Apple & Date Rugelach

Monday, 18th September 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

For perfect results, do not spread too much jam on the base as it oozes out and burns the pastry.   The light spelt flour is everything you would expect; it produces the moist delicate light pastries that just melts in the mouth!

Spelt flour is an ancient grain which has been cultivated for centuries.  It is a good alternative for people who cannot tolerate wheat but it does contain gluten.

 

 

Ingredients    Makes: Approx 24

 

For the Pastry

110g unsalted butter

110g cream cheese

200g Marriage light spelt plain flour

¼ teaspoon salt

1 teaspoon vanilla essence

 

For the Filling

 

50g light brown sugar

2 tablespoons grated lemon zest

1 apple – peeled and cored

75g pitted dried dates

1 tablespoons ground cinnamon

100g ground almonds

2 tablespoons Marriage light spelt plain flour

~

3 tablespoons apricot jam

 

 

 

Glaze: 2 egg yolks – to glaze pastry

Topping: 2 tablespoons ground cinnamon mixed with 2 tablespoons sugar

 

Method

  1. To make the pastry, combine all the ingredients together in a food processor. Add extra flour if the mixture seems too wet.
  2. Remove from the food processor, cover with cling film and refrigerate for 1 hour.
  3. For the filling, place the sugar, zest, apple, dates, cinnamon, ground almonds and Marriage light spelt flour into the magimix.
  4. Pulse gently until it forms a paste.
  5. Divide the pastry into 2. Roll out each ball between two pieces of cling film.
  6. Add a little extra flour. Roll into a circle about 22cm round and ½ cm /¼ inch thick. I used a plate as a template.
  7. Using a knife, cut the circle into 8 triangle wedges. ( Like cutting a pizza).
  8. Spread a thin layer of apricot jam on the pastry. Place about a teaspoon of filling mixture on each triangle.
  9. Roll up each triangle starting with the wider curved end. Curve the rolls slightly and place them on a lined baking tray.
  10. Pre-heat the oven to 350F/ 180 C/ Gas mark 5.
  11. Glaze with egg yolk. Sprinkle over the cinnamon sugar.
  12. Bake for 20 minutes or until golden brown.

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

 

Honey Blossom Honey & Lemon Thyme Cake

Friday, 15th September 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Honey blossom honey and delicate lemon thyme give this cake a good hit of flavour and fragrance. Made with no flour and no refined sugar, this cake has a wonderful texture too!

Preparation Time:  20  minutes      
Cooking Time: 50 minutes   
Serves: 8-10 people

Ingredients

150g unsalted butter/ non dairy margarine

150g orange blossom honey

3 eggs separated

1 lemon – zest only

200g ground almonds

100g polenta

1 ½ teaspoon baking powder

½ teaspoon salt

3 tablespoons lemon thyme leaves plus extra for sprigs for garnish

 

Vanilla Cream

100g double / non dairy whipping cream

100g natural yoghurt/ non dairy vanilla yoghurt

½ teaspoon vanilla paste

 

Honey Lemon Glaze

75g orange blossom honey

Juice of ½ lemon

2 lemon thyme sprigs

 

Method

  1. Grease and line with baking parchment a 1kg loaf cake tin.
  2. Preheat the oven to 170C / Gas mark 3.
  3. In a large bowl cream butter, honey until light and fluffy.
  4. Beat the in the egg yolks and lemon zest, then the almonds, polenta, baking powder, salt and thyme leaves.
  5. In a separate clean bowl, whisk egg whites to stiff peaks.
  6. Gently fold into honey mixture stirring gently to maintain as much air as possible.
  7. Transfer to the prepared cake tin.
  8. Bake for 45-50 minutes or until golden and cooked through.  Leave to cool for 5 minutes in the tin before removing and transferring to a rack.
  9. For the vanilla cream whisk the cream until thick and then whisk in the yoghurt and vanilla paste.   Set aside.
  10. For the syrup, heat the ingredients in a small saucepan until bubbling. Pour over the cake.
  11. Top with lemon thyme sprigs and slice.  Serve the cream separately.

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

Baby Vegetable Salad with Hazelnut Dressing

Thursday, 7th September 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

New season baby vegetables are particularly flavoursome and look very attractive.  I like to make this salad with a colourful mixture too. They develop from the same seeds as their bigger ‘brothers’ – the secret is the way they are grown.  Spring water and harvesting them after two weeks instead of three to four months provides a more sophisticated way of eating vegetables.

Baby leeks, carrots, potatoes, tomatoes, cauliflower, broccoli, radishes, beetroots, turnips, courgettes are all good examples which are now readily available in your local supermarket.

Preparation Time: 20 minutes     
Cooking Time: 20 minutes           
Serves: 6 people

Ingredients

250g miniature new potatoes – halved

150g baby carrots – scrubbed but not peeled, halved lengthways

150g baby turnips – trimmed

150g baby beetroots – cut in half

150g courgettes – cut in half, leave raw

 

Dressing

100g blanched hazelnuts – roasted and roughly chopped

2 tablespoons Dijon mustard

2 teaspoons honey

4 tablespoons extra virgin olive oil

~

200g soft cream cheese

2 tablespoons each fresh mint leaves and basil leaves- leave whole

Salt and freshly ground black pepper

 

Method

  1. Make the dressing by combining all the ingredients together. Set aside.
  2. Cook the baby potatoes in boiling water for about 8- 10 minutes or until soft. Drain and set aside.
  3. Cook the carrots, beetroots and turnips by either steaming for 8 minutes or cooking in boiling water.  (Cook separately)
  4. Combine all the cooked vegetables and raw baby courgettes in a salad bowl.
  5. Stir the dressing into the cooked vegetables.
  6. Season the cream cheese with salt and pepper and dollop onto the cooled salad.

 

To serve the stylish way: Sprinkle with fresh herbs and serve immediately.

 

 

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 Mushroom Panzanella

Thursday, 31st August 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Panzanella is the traditional Italian tomato and bread salad. It is a peasant dish born out of necessity to use up stale bread.  Although there are numerous variations of the recipe, they all conform to using the country style dry Tuscan bread.  Don’t waste your time using fresh bread as it will disintegrate. Other optional ingredients include roasted peppers, olives and anchovies.

In this version I have used a selection of wild mushrooms with basil. It makes a tasty starter and just omit the mozzarella for a parev or vegan option!

Preparation Time: 15 minutes   Cooking Time: 20 minutes     Serves: 4 people

Ingredients

3 tablespoons olive oil

200g Italian bread eg ciabatta – cut into cubes

~

2 cloves garlic – peeled and finely chopped

1 red onion – peeled and finely chopped

650g mixed mushrooms – sliced

~

2 tablespoons fresh lemon juice

100g heirloom / baby plum tomatoes- cut in half

125g buffalo mozzarella

~

4 tablespoons fresh basil – roughly chopped

Salt and freshly ground black pepper

 

Method

  1. Preheat the oven to 200 C/ 400 F? Gas mark 6.
  2. Drizzle the bread with 1 tablespoon olive oil, season with salt and freshly ground black pepper. Place in the oven for 8 minutes or until golden. Remove and set aside.
  3. Heat the remaining oil in the pan and sauté the garlic and onion for 5 minutes or until soft. Remove and set aside.
  4. Then sauté the mushrooms until golden. Cook until nearly all the juices have been absorbed.  Add the cooked onion, garlic , lemon juice and season.  Remove and set aside.
  5. Tear the mozzarella into pieces and add the tomatoes.
  6. Combine all the ingredients together and serve.

 

Garnish: Basil leaves and a dusting of freshly ground black pepper

  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

 

Strawberry and Almond Cheese cake

Thursday, 24th August 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This cake is the answer to a cheese cake without the richness. The blobs of cheese mixture bake with sponge, studding the cake with creamy pockets of deliciousness – lovely for afternoon tea in the garden.

 

Preparation time    30 minutes           
Cooking Time:   1 hour          
Serves: 8 -10 people

 

For the sponge

175g butter

200g caster sugar

4 large eggs

100g self -raising flour

75g full fat natural yoghurt

200g ground almonds

2 teaspoons vanilla extract

Pinch salt

~

150g strawberries -hulled and roughly chopped

100g strawberry jam

~

30g flaked almonds – toasted

 

For the cheese cake blobs

200g medium fat cream cheese

25g caster sugar

1 egg white

 

Method

  1. Preheat the oven to 160C fan/ Gas mark 4.
  2. Grease and line the base and sides of a deep 23cm loose based cake tin.
  3. Mix the ingredients of the cheese cake blobs in a bowl until just combined – be careful not to over mix or it will become runny.  Set aside.
  4. Whisk together the butter, sugar, eggs, flour, ground almonds, yoghurt, vanilla extract and salt until smooth.
  5. Combine the strawberry jam and chopped strawberries together.
  6. Scrape half the cake mixture into the prepared cake tin, then cover with all strawberry mixture.
  7. Use the back of a teaspoon to create dips in the surface of the cake and dollop spoonfuls of cheese cake blobs on top of the mixture.
  8. Cover with the remaining cake mixture, being careful not to disturb the cheese cake and strawberry mixture below.
  9. Sprinkle over with toasted almonds and bake for 50 minutes to 1 hour or until a skewer comes out clean.
  10. Cool for 20 minutes in the tin before turning out.
  11.  

  12. 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

 

Blackberry Ripple Ice Cream

Thursday, 17th August 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious ice cream dessert that does not require churning or an ice cream maker.  It tastes amazing and because it is made using egg whites it will sit for a while before it melts, making it a great recipe for entertaining.

This recipe will keep in the freezer covered for up to 2 weeks.

Preparation Time:  30 minutes   
Cooking time: 10 minutes     
Serves: 6-8 people

Ingredients

2 large eggs – separated

50g sugar

1 teaspoon vanilla extract

~

200g double cream/ nondairy whipping cream

25g pistachio nuts

~

For the Blackberry Sauce

100g caster sugar

200g blackberries

 

To serve:

Handful each of fresh blackberries and crumbled honeycomb

2 tablespoons pistachio nuts – roughly chopped

Method

  1. To make the blackberry sauce, put the 100g sugar in a heavy based saucepan with a splash of water and heat gently until the sugar has dissolved.
  2. Bring the mixture to the boil and bubble for 5 -10 minutes until reduced and syrupy.
  3. Stir in the blackberries, then cook for a few minutes or until the berries have almost broken down.
  4. Remove the pan from the heat, then process to puree. Remove and push through a sieve into a mixing bowl (discard the seeds). Set aside to cool.
  5. Line a 450g loaf tin with a double layer of cling film, leaving an overhang.
  6. Whisk the egg yolks, sugar and vanilla extract together until thick and pale.
  7. Whip the cream to soft peaks, then fold gently into the egg yolk mixture.
  8. Whisk the egg whites in another bowl with clean beaters until stiff, then gently fold them through the cream egg yolk mixture with the whisk.
  9. Stir in the pistachio nuts, then spoon a third of the mixture into the loaf tin and dollop a third blackberry sauce on top.
  10. Repeat twice more, then cover tightly with the overhanging cling film and freeze for 8 hours.  (Keep back 2 tablespoons sauce for garnish).
  11. When ready to serve, remove from the freezer, unwrap the cling film from the top and use to lift from the tin.
  12. Invert onto a serving platter, then peel off the cling film. Dip a palette knife into just boiled water to warm, wipe dry, then use to smooth away the marks from the cling film.
  13. Leave for 10 minutes to soften, then slice.

 

To serve the stylish way: Scatter over some blackberries, honey comb and extra pistachio nuts and any left-over sauce. 

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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