Click here to visit Shefa Mehadrin's website
Click here to view JS's website
Add Kosherpages to your favourites
Make Kosherpages your home page


Manchester Eruv


Kosherpages Updates

March 05 Kosherpages launches 

December 05 - KP goes national.

June 06 - KP launches business networking events

January 07 - 1st B2B tradeshow

January 08 - 1st Kosher Lifestyle Show

August 08 - Parent & child networking event at the Odeon Manchester

September 08
- Launch of new film review section

September 08 - KP announces The Fed as chosen charity for this year

November 08 - Launch of new Medical Blog By Dr. Martin Harris

March 09 - Kosher Lifestyle Show Manchester

March 09 - Launch of The Kosher Brochure

May 10 - New Owners of KosherPages

June 10 - New look KosherPages

July 10 - KosherPages expands to include Jewish communities nation wide

July 10 - Pick of the Week is introduced to KosherPages - A joke, a quote, a Dvar Torah and more

August 10 - KosherPages now has a Facebook group - come and join us!

November 10 - Your health matters is added to KosherPages

November 10 - New addition to KosherPages - Kosher Fitness column

January 11 - KosherPages introduces "Your Pix" to Pick of the Week

July 11 - Safety First section is added to KosherPages

November 11 - The KosherPages Facebook group reaches 1,000 members

November 11 - KosherPages introduces the monthly competition

March 12 - KosherPages introduces new style "Shabbos Times & More" email. Click here to subscribe.




Berry ‘Cheese’ Cake Brownie

Friday, 7th June 2019



This brownie recipe has a delicious velvety texture with a blueberry topping. 


Preparation Time:  30 minutes   Cooking Time:        Serves: 10 -12  people



200g dark chocolate

280g non-dairy margarine


170g plain white flour

200g muscovado sugar

1/2 teaspoon baking powder

75g cocoa powder

Pinch ground sea salt


200 ml almond milk

2 teaspoons vanilla extract

2 tablespoons maple syrup

255g creamy Sheese original – 1 tub


For the Swirl Topping
150g creamy sheese original

2 tablespoons muscovado sugar

150g mix of fresh blueberries, blackberries and raspberries




  1. Preheat the oven to 160ºC /320F/ Gas mark 3.
    Grease a 22 cm square tin and line with baking parchment paper.
  2. Melt the chocolate and margarine in a bowl over a pan of simmering water (or in a double boiler), stirring frequently.
  3. Sift the flour, muscovado sugar, baking powder, cocoa powder, and the salt into another large bowl.
  4. In a separate bowl mix together the almond milk, vanilla extract, maple syrup and creamy Sheese original cheese.
  5. Transfer the chocolate mixture, flour mixture and almond mixture to the food processor and whizz until smooth.
  6. Pour into the prepared cake tin.
  7. For the swirl topping mix the creamy sheese original, muscovado sugar together and dot with spoonfuls on top of the chocolate mixture. Sprinkle with mix berries.
  8. Bake for 40 to 45 minutes or until just firm.


  1. Check the latest cookery classes and events for singles.

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W :



Click On My Logo