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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.


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

Mango Rice Salad

Thursday, 10th August 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Substantial summer salads are always welcome to enjoy alfresco, take on picnics or just for the fact that they can be made in advance and used when required.  Ideal for Shabbat lunch or Yom Tov.

Preparation Time: 35 minutes  Cooking Time: 30 minutes   Serves: 8 people

 

Ingredients

75g peanuts - chopped

50g desiccated coconut

~

85g shallots – peeled and finely chopped – about 3 shallots

1 tablespoon olive oil

~

300g jasmine rice

~

Zest and juice 1 lemon

30ml lemon infused olive oil – or add 2 teaspoons fresh lemon to 20ml olive oil

 

25g basil leaves – finely chopped

25g fresh mint leaves -finely chopped

25g fresh coriander leaves – finely chopped

6 spring onions – sliced

1 red chilli – deseeded and finely chopped

2 mangoes – peeled and flesh chopped

Salt and freshly ground black pepper – to taste

 

Garnish: 2 lemons – cut in half

 

Method

  1. Preheat the oven to 200C.   Put the peanuts and coconut on a baking tray and roast for about 5 minutes or until golden. 
  2. Heat the olive oil in a fry pan and sauté the shallots until golden and crisp. Set aside.
  3. Cook the rice per the packet instructions. Drain and set aside.
  4. Whisk the lemon juice and oil to make the dressing. Season to taste.
  5. Chop the basil, mint and coriander, reserving a few whole leaves for garnish.
  6. Put the rice in a bowl with chopped herbs, coconut, spring onions, chili, lemon zest, mango, peanuts and dressing.
  7. Toss and transfer to a serving bowl.
  8. Scatter with the fried shallots, reserved herb leaves, and lemons to squeeze.
  9.  

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

 

Garlic & Lemon Chicken Skewers with Herb Flat Bread & Smoky Tomato Salsa

Wednesday, 2nd August 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

For a true taste of summer, use this recipe as part of a BBQ meze of dishes. You can start the dough, marinate the chicken and make the salsa a day in advance.

Preparation Time: 1 hour plus rising and marinating

Cooking Time: 30 minutes           

Serves:  4- 6 people

 

For the flat bread

7g dried yeast

220ml warm water

1 teaspoon salt

2 tablespoons dried oregano

½ teaspoon golden caster sugar

350g strong white bread flour

50ml olive oil -plus extra for greasing

 

For the chicken

8 boneless chicken thighs (skin on if possible)

Zest and juice 2 lemons

1 tablespoon paprika

1 tablespoon soft brown sugar

3 garlic cloves- peeled and crushed

2 tablespoons extra virgin olive oil

2 tablespoons coriander – finely chopped

 

For the Salsa

1 small red onion

20g fresh coriander

125g cherry tomatoes

½ red pepper – deseeded

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 ½ teaspoons mild sweet paprika

Pinch sugar and season to taste

 

Garnish: Wedges of lemon, sprigs of fresh coriander

 

Method

  1. Mix the yeast with 100ml warm water. Leave for 5 minutes for the yeast to activate. In a large mixing bowl, add sugar, herbs, salt, olive oil, flour and the yeast mixture. Using an electric mixer, start to mix and gradually add the remaining warm water until a smooth dough has formed.
  2. Transfer the dough to an oiled bowl, cover and leave to rise. ( About 2 hours)
  3. Place the chicken in a shallow non metallic dish. Cover with all the ingredients, mix together and leave to marinate overnight or for at least 2 hours.
  4. Bring the chicken to room temperature 1 hour before grilling.
  5. Thread the thighs onto 4 large metal skewers or wooden ones soaked in water for 10 minutes.
  6. Heat on an outdoor BBQ or grill for 6 minutes on each side or until cooked through. Cook on a medium heat so that they do not burn.
  7. For the salsa, put all the ingredients in a food processor and pulse until chopped but not too fine. Pour into a serving bowl and season to taste.
  8. To complete the flat bread, heat the BBQ or preheat the oven to 225C.  Knock back the dough then divide into 6. Dust some baking sheets with flour and roll out the dough balls into thin flatbreads.
  9. Brush some olive oil onto the top and bake for about 5 -10 minutes. (If you are using the BBQ sit directly onto the bars oil sided down.)
  10. Repeat to cook all the flat breads.

 

To serve:  Spoon salsa onto your flat breads and top with your garlic and lemon chicken. Garnish with lemon wedges and sprigs of 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

Cashew Nut and Sunflower Seed Stuffed Potatoes

Friday, 28th July 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

These scrumptious potato recipe offers a crisp crust and a creamy interior that’s packed with flavour. They can easily be wrapped and reheated in the oven later in the week for a make-ahead meal.

 

Preparation Time: 20 minutes plus 1 hour soaking and 15 minutes cooling time             
Cooking Time:  1 hour 20 minutes     
Serves: 4

 

Ingredients

150g raw cashews

4 large baking potatoes, scrubbed

2 tablespoons coconut oil, melted

2 tablespoons lemon juice

~

20g finely chopped fresh chives, finely chopped

20g finely chopped fresh parsley, finely chopped

50g Sunflower seeds

Garnish:  1 tablespoon chopped chives, 1 tablespoon chopped parsley,

 

Method

1) Soak cashews in large bowl of cold water 1 hour.

2) Preheat oven to 200 C/ 400°F/ Gas mark 6.

3) Bake potatoes 45 to 60 minutes on baking sheet, or until tender. Cool 15 minutes, or until easy to handle.

4)  Drain and rinse cashews. Blend cashews with coconut oil and lemon juice in food processor until smooth. Transfer to large bowl.

5) Slice off top one-third of each potato lengthwise, and discard top skin.

6) Scoop potato flesh into cashew mixture, removing as much flesh from potato skin as possible without misshaping potato. Repeat with remaining potatoes.

7)  Mix well to incorporate cashew mixture into potato flesh while leaving some texture. Add chives, parsley, and sunflower seeds. Stuff mixture back into potato skins.

8. Place potatoes on baking sheet, and bake 15 to 20 minutes, or until tops are golden.

Serve garnished with chives, parsley, and sunflower seeds.

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

Wednesday, 19th July 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

Borekas

Thursday, 13th July 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

 

These are popular little puff pastry parcels that are filled with potatoes, mushrooms or spinach and cheese. I like to decorate the pastry by sprinkling sesame seeds on top. They are eaten as a snack with drinks or Kiddush or in the Succah during Succot or as part of your summer picnic.

Borekas are also known to some as "pastelles", They are a genuine Sephardic-Jewish creation, copied by others throughout the Eastern Mediterranean.

They make a great hot appetizer or a light lunch.  You can prepare them in advance and freeze, unbaked; pop into the oven when needed.


 

Preparation Time: 25 minutes  
Cooking Time: 35 minutes   
Makes: 20 borekas

 

Potato and Mushroom Borekas

For the Filling

450g (approx. 3 potatoes) – peeled and roughly chopped

2 tablespoons vegetable oil

1 onion – peeled and finely chopped

225g fresh mushrooms – finely chopped

1 egg

Salt and freshly ground black pepper

~

900g puff pastry – ready rolled if possible

2 egg yolks – beaten – to glaze

3 tablespoons sesame seeds

 

Method

  1. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
  2. Boil the potatoes in salted water until soft. Mash with a rice or fork. Season with salt and freshly ground black pepper.
  3. In a large frying pan, sauté the onions and mushrooms until soft and all the liquid has evaporated. Remove from the heat.
  4. Stir in the mashed potato and egg. Check seasoning and adjust accordingly.
  5. Lightly dust the work surface with flour. Cut the pastry in half. Roll out the pastry if not ready rolled into a 23 cm / 9 inch x 23 cm/ 9 inch square. Do this twice.
  6. Cut the pastry into a total of 20 squares of 8 cm/ 3 inch each.
  7. Transfer the squares on to a baking sheet lined with baking parchment paper.
  8. Place a tablespoon of the potato mixture in the centre of each pastry square. Fold the pastry diagonally over the filling.
  9. Press or crimp edges to seal.
  10. Glaze with egg yolk and sprinkle with sesame seeds.
  11. Bake for 25 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

Cherry and Chicken Salad

Thursday, 6th July 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Ever since I was a little girl, I have always loved cherries. In fact my parents bought me a gold necklace with a charm in the shape of a bunch of cherries. So this salad is my idea of heaven; all the flavours of summer packed into a delicious fresh dish.

Cherries have a magical history - the Romans discovered sweet cherries in Asia Minor in about 70 BCE and introduced them to Britain in the first century. Although the fruit has always been popular for dessert and culinary purposes, cherries were used during the fifteenth and sixteenth centuries for their medicinal properties. Hot cherry stones were once used in bed-warming pans and Shakespeare’s A Midsummer Night’s Dream associates cherries with love and romance.

 

Option: If the cherries are too expensive use large black seedless grapes instead!

 

Preparation Time: 20 minutes  Cooking Time: 30 minutes   Serves: 6 people

Ingredients

6 boneless, skinless chicken breasts

100ml white wine

450g fresh cherries – de stoned

250g mixed bag of lettuce

Bunch of spring onions – trimmed and cut on a diagonal

 

For The Dressing

1 - 2 tablespoons mild curry powder

1 teaspoon clear honey

1 tablespoon lemon juice

Bunch of fresh mint – remove the stalks

4 tablespoons mayonnaise

4 tablespoons Mint jelly

Salt and freshly ground black pepper

 

Method

  1. Pre-heat the oven to 200 C/400 F/ gas mark 6.
  2. Place the chicken in an ovenware dish. Cover with white wine and 100ml water.  Season with salt and pepper.
  3. Bake for 30 minutes or until cooked.
  4. Stone the cherries. Do this by cutting the cherries in half using a sharp knife and easing out the stones ( or use a cherry stoner if you have one!)
  5. Mix all the dressing ingredients in a food processor until the dressing is fairly smooth, but with flecks of mint, rather than a puree. Store in the refrigerator until ready to use.
  6. Tear the cooled chicken into bite sized pieces.
  7. Spread the salad leaves over a platter, scatter over the chicken pieces, followed by the cherries and spring onions.
  8. Just before serving drizzle the dressing in thin lines over the prepared salad platter.

To serve the stylish way: Garnish with sprigs of mint

 

 

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

Smoked Haddock & Smoked Salmon Soufflé

Friday, 30th June 2017

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This starter recipe is a great dinner party creation; prepared in advance, looks impressive and tastes amazing.   I like to serve it with mustard and dill sauce on the side.  Simply take from the fridge just before the guests arrive and bake.

NB: You will need 7.5cm ramekins, 3 cm deep and a deep roasting tin/ baking tray

 

Preparation Time: 35 minutes    Cooking time: 40 minutes   Serves: 8 people

Ingredients

275g cooked smoked haddock – skinned and pin boned

~

2 eggs lightly beaten

100ml double cream/ non dairy whipping cream

400g sliced smoked salmon

Whole nutmeg – for grating

2 tablespoons fresh dill

Salt and freshly ground black pepper

 

Mustard dill sauce

3 tablespoons Dijon mustard

2 tablespoons caster sugar

1 tablespoon white wine vinegar

1 egg yolk

~

150ml sunflower oil

Salt and freshly ground black pepper

2 tablespoons freshly chopped dill

 

Garnish: Lemon Wedges and rocket leaves

 

Method

  1. Flake the haddock and place in a food processor with 2 tablespoons fresh dill. Add the eggs, cream and season with a good grating of nutmeg and salt and pepper.  Whisk to combine well.
  2. Line the sides and base of the ramekins with cling film. Cover with slices of smoked salmon. Don’t worry if you are doing this in pieces as it will not show when cooked.
  3. Divide the fish mixture equally between the ramekins, cover and chill until required.
  4. To make the mustard and dill sauce, whisk together the mustard, sugar, vinegar and egg yolk, the gradually whisk in the oil. The sauce should have the consistency of mayonnaise.
  5. Add salt and pepper to taste and stir in the dill. This can also be made the day before and kept tightly covered in a bowl or sealed jar in the fridge.
  6. When you are ready to cook the soufflés, preheat the oven to 190C/ Gas mark 5 and place in a deep roasting filled with boiling water on the centre oven shelf.
  7. Cook for 20 minutes.  Can be cooked in advance and reheated – 10 minutes at 180C/ 350F.

 

To serve: Turn out each soufflé, holding the ramekin with a cloth and tipping it out quickly upside down onto your hand  and just as quickly flip it over on to a plate.  Spoon some mustard and dill sauce on the side of the plate.

Garnish with wedges of fresh lemon and rocket leaves.

 

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

Rosemary Lamb Chop Bake

Thursday, 22nd June 2017

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.

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, 16th June 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.  Store airtight in refrigerator. 

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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