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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.


Stuffed Harlequin Squash with Coconut and Mushrooms

Friday, 21st September 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER
 

This makes a tasty individual vegetarian main course or serve as part of a buffet especially over Succot when stuffed vegetables are the traditional dish.

Harlequin squash is a winter acorn squash.  Inside it has a large cavity packed with seeds and fibre with not a lot of squash to eat so it is ideal for stuffing.

Preparation Time: 20 minutes                      Cooking Time: 45 minutes                  Serves: 4 people

 

Ingredients

4 baby harlequin squash, about the size of a grapefruit

300ml coconut milk

2cm fresh ginger – peeled and finely chopped

1 red chilli – finely chopped

1 garlic clove – peeled and finely chopped

8 brown cap mushrooms – thinly sliced

50g pumpkin seeds

2 tablespoons desiccated coconut – lightly toasted

2 large eggs

1 teaspoon salt

 

Garnish: Sprigs of fresh thyme

 

Method

  1. Preheat the oven to 180C/ Gas mark 4.
  2. Cut the top third off each squash to create a lid. Scoop out the seeds and stringy fibres from the inside.
  3. Line a baking tray with baking parchment paper. Place the prepared squash on the tray with the lids beside them.
  4. Put the coconut milk in a saucepan with the ginger, chilli and garlic. Bring to the boil and simmer for 2 minutes. Take off the heat and mix in the mushrooms, pumpkin seeds and coconut.
  5. Lightly beat the eggs and stir into the coconut mixture.  Spoon this mixture into the prepared squash.
  6. Bake for 35-40 minutes or until a skewer can be inserted through the squash flesh easily.

 

Serve hot or at room temperature and garnish with sprigs of fresh thyme.

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Sumac Crusted Pita Bread & Smoked Trout Salad

Thursday, 13th September 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

On my recent trip to Tel Aviv, I purchased some sumac which is a red sour spice made from dried ground berries. With this spice which is also available in your local supermarkets, I made this tasty salad.  To make ahead, you can cook, then chill the lentils and bake the pita bread and store in an air tight container.

 

Preparation Time: 35 minutes       Cooking Time:  25 minutes   Serves: 6

 

Ingredients

200g puy lentils

~

3 large pita breads – cut into triangles

2 tablespoons olive oil

1 teaspoon sumac

~

300g fresh blackberries

Juice 1 lemon

2 teaspoons honey

100ml olive oil

1 cucumber – finely sliced

1 red onion – thinly sliced

Bunch of fresh mint

300g smoked trout – flesh flaked

150g soft goat’s cheese

Salt and freshly ground black pepper – to taste

 

Method

  1. Heat the oven to 200C/ 400F / Gas mark 6.
  2. Put the lentils in a saucepan of 750ml boiling water and cook gently covered for 25 minutes. Drain and cool when cooked. Set aside.
  3. Brush the pita bread with olive oil and sumac. Season with salt and pepper.
  4. Bake for 10 minutes or until crisp. Set aside.
  5. Crush half the blackberries in a bowl with lemon juice and honey. Season and whisk in 100ml olive oil to make a dressing.
  6. Put the lentils, pita bread, cucumber, onion and mint, the remaining blackberries and fish in a bowl.
  7. Gently toss and transfer to a serving platter. Scatter over goat’s cheese and 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

Salted Caramel Apple Pie

Friday, 7th September 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Delicious and easy to make are what you want to know when you need to make home made
‘family’ desserts for Yom Tov or Shabbats. Made with puff pastry this will please those who find
making pastry a faff! Made parev so useful after any meal.
Preparation Time: 30 minutes Cooking Time: 50 minutes Serves: 8 people
Ingredients
300g fresh puff pastry – ( Don’t use the ready rolled as it is too thin)
25g salted margarine
25g icing sugar
75g ground almonds
25g plain flour
1 egg yolk
3-4 eating apples – Granny Smiths/ Pink Lady – peeled, cored and quartered
Caramel Sauce
100g soft brown sugar
50g salted margarine
100ml soya cream
1 teaspoon vanilla extract
Sea salt flakes
Topping: 2 apples – sliced in circles – skin on
Method
1) Preheat the oven to 200C/Gas mark 6.
2) Roll out the pastry to ½ cm thickness, cut out a circle measuring 26cm.
3) Transfer to a tray lined with baking parchment paper and using a fork, prick the pastry dough.
4) Chill in the fridge for 10 minutes.
5) To make the caramel sauce, put the sugar and margarine in a pan and heat gently until the sugar
has dissolved. Stir in the cream, increase the heat and simmer for 2minutes stirring all the time.
6) Take off the heat, add the vanilla extract and a big pinch of salt.
7) To make the frangipane, beat the margarine, then add the icing sugar, almonds and flour. Add
the egg yolk and mix together.
8) Spread the frangipane over the pastry going right to the edges, then return to the fridge.
9) Slice the apples as finely as possible. Arrange the apple slices on top of the frangipane so they
overlap and fan out from the centre of the pie, completely covering the pastry.
10) Cover the apples with baking parchment paper and put another baking tray on top to keep the
apples flat while cooking.
11) Bake for 15 minutes, then remove the top tray and baking parchment paper and cook for
another 30 minutes or until the pastry is crisp underneath.
12) Take out and brush with the caramel sauce to cover the surface in a thin layer. Return to the
oven for a final 5 minutes.
13) Leave to cool before serving with the rest of the sauce.
14) Finish with a topping of sliced apples.

  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

Marshmallow Iced Honey Cake

Thursday, 30th August 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

A honey cake with a difference! Gluten free with a citrus zing of lime and oranges.  The addition of 2 carrots keep the cake extra moist. Topped with golden marshmallow peaks that certainly elevate it to a special Yom Tov cake that the whole family will enjoy.

 

Preparation Time: 25 minutes              
Cooking Time: 1 hour          
Serves: 10 people

 

Ingredients

For the Cake

3 large eggs

75g honey

100g golden caster sugar

100ml light rapeseed oil/ light olive oil

1 teaspoon vanilla extract

2 teaspoons orange blossom water

~

150g ground almonds

75g gluten free whole meal flour

1 teaspoons gluten free baking powder

75g desiccated coconut

1 teaspoon mixed spice

1 teaspoon ground cinnamon

200g carrots – peeled and grated

2 oranges – zest only and juice of 1

1 lime – zest and juice

100g pistachio nuts – finely chopped

 

Marshmallow Icing

3 egg whites

150g caster sugar

½ teaspoon cream of tartar

½ teaspoon vanilla extract

 

Method

  1. Preheat the oven to 160C/ Fan 140F/ Gas mark 3.
  2. Line the base and sides of a 22cm round spring form cake tin with baking parchment paper.
  3. Using an electric whisk, beat the eggs, honey, sugar, oil, vanilla and orange water until thick.
  4. Stir in the ground almonds, flour, coconut, spices and mix to a smooth batter.
  5. Finally stir in the grated carrots, orange and lime zest and chopped pistachio nuts.
  6. Transfer to the prepared cake tin and bake for 45-50 minutes or until cooked through.
  7. Poke holes in the surface and drizzle over 2 tablespoons orange juice and all the lime juice.  Leave to cool.
  8. To make the icing, put the egg whites, sugar, and tartar in a clean heatproof bowl set over a pan of gentle simmering water. Using a hand whisk, beat the mixture for 3 minutes until the sugar has dissolved.
  9. Lift the bowl off the heat and use an electric whisk to keep beating for a final 5 minutes or until stiff and shiny peaks form.
  10. Add vanilla extract.
  11.  Spread the icing over the cake, then use a blow torch (or put under a grill watching carefully) to toast the icing to a light golden brown.

  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

‘Blackapple’ Cake

Friday, 17th August 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER
 

‘Blackapple’ Cake

An ideal cake for family tea or as a dessert over the forthcoming Yom Tovim. 

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

Ingredients

125g unsalted butter / margarine

125g golden caster sugar

3 large eggs

50g ground almonds

100g SR Flour

2 Gala/Russet or Pink Lady apples – peeled, cored and cut into 12 segments

100g blackberries

 

For the Topping

1 large pinch cinnamon

2 tablespoons demerara sugar

25g butter/ margarine – chopped

25g toasted hazelnuts – roughly chopped

Icing sugar for dusting

 

Method

  1. Preheat the oven to 160C/ 140C Fan/ Gas mark 3.
  2. Line and grease a 22cm round loose based cake tin with baking parchment paper.
  3. Beat the butter and sugar together until light and fluffy.
  4. Add the eggs and ground almonds and flour slowly and combine well.
  5. Add 2/3rds of the apples to the mixture and all the blackberries.
  6. Transfer to the prepared cake tin and smooth out evenly.
  7. Scatter over the remaining apples over the surface.
  8. For the topping, sprinkle over the cinnamon, demerara sugar and chopped butter.
  9. Bake for 50 minutes or until cooked through.
  10. Remove the cake from the oven and scatter over the toasted hazelnuts.

 

Dust with icing sugar.

  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

Blackberry & Spinach Freekah Salad

Thursday, 9th August 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Freekah is a super grain, wheat that is harvested whilst young and green.  It is roasted over an open fire; the inside grain is firm, slightly chewy and has its own distinct nutty and smoky flavour.  It has been a staple grain in Middle Eastern diets for centuries but is now having an international revival. Loaded with nutrients, high in fibre and protein and low in fat, in fact superior to quinoa, but of course not suitable if you are gluten free! 

Use bulgur wheat as a tasty alternative to freekeh if you can’t purchase it!

Preparation time: 20 minutes  
Cooking Time: 15 minutes plus cooling time              
Serves 4 - 6 people

Ingredients 

250g freekeh

1 tablespoon vegetable stock powder

~

75g baby spinach leaves

100g red cabbage – tough core removed, very finely sliced

1 small eating apple – cored and cut into match sticks – leave skin on

¼ small red onion – sliced wafer thin

15g walnut pieces

75g blackberries

 

Dressing:

1 1/2 tablespoons maple syrup

1 teaspoon Dijon mustard

1 ½ tablespoons cider vinegar

90ml extra virgin olive oil

Salt and freshly ground black pepper

 

Method

  1. Put the freekeh and 1 litre water in a pan together with 1 teaspoon salt and 1 tablespoon vegetable stock powder.
  2. Bring to the boil, then turn down and simmer covered for 15 minutes or until just tender. Leave to cool.
  3. For the dressing – combine all the ingredients together.
  4. Bunch the spinach leaves together on a chopping board and slice them finely.
  5. When the freekeh is cool, stir in the spinach, cabbage, apple, onion, walnuts and black berries.
  6. Transfer to a serving bowl.
  7. Add the dressing just before serving.

  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

Coconut Ice Cream

Friday, 3rd August 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious refreshing ice cream that is ideal after an oriental meal.  Its creamy texture is produced from the creamed coconut which I found better than using coconut milk. If you have an abundance of desiccated coconut left over from Passover ~ may be this is the recipe for you!

 

Preparation Time: 10 minutes plus 3 hours freezing time

Cooking Time: 20 minutes            
Serves: 8 – 10 people

 

Ingredients

400g creamed coconut (comes as a block)

4 x 250ml soya single cream (Alpro)

4 eggs

250g caster sugar

 

Garnish: 75g desiccated coconut – toasted – optional

 

Method

1 Heat the soya cream and creamed coconut together in a medium saucepan over a low heat until the creamed coconut has melted. Do not boil.

 

2) Whisk the eggs and sugar until thick.

 

3) Pour the coconut mixture into the eggs and sugar. Whisk together briefly and then return to the saucepan.  Heat gently to thicken. Set aside to cool for 10 minutes.

 

4) Transfer to a plastic container and place in the freezer for 1 hour or until the mixture is set about 3 cm from the edges.

 

5) Remove from the freezer and mix it all together using a whisk. When it is fairly smooth, return to the freezer for a further hour, then repeat the whisking once more.

 

6) Transfer the ice cream to a rigid container, cover and freeze until firm or for up to one month.

 

7)  To toast the coconut. Preheated the oven 200 C/ 400F / Gas mark 6.

Place in a single layer on an oven tray and bake for about 10 minutes or until just golden.  

 

8) Before serving, move to the fridge for about 30 minutes to soften.

 

To serve the stylish way: Scoop into round balls served in a glass dish or wine glass.

Garnish with toasted coconut.

  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

Chicken Cacciatore with Tomato Basil Sauce

Thursday, 26th July 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Cacciatore means ‘hunter’ in Italian and in cooking terms it refers to a recipe that includes tomatoes, onions, herbs, peppers and often wine. Use your favourite tomato basil sauce to make this Italian classic family recipe. It is the ideal mid-week meal that can be prepared in advance and reheated when ready.  The Italians like to serve it with a plate of pasta on the side or with rustic bread to scoop up the sauce.

Preparation Time: 25 minutes    Cooking Time: 1 hour    Serves: 6 people

Ingredients  

6 chicken portions thighs or breasts – skin on

3 tablespoons rapeseed or vegetable oil

Salt and freshly ground black pepper

~

For the Sauce

300g chestnut or button mushrooms – sliced

3 red onions – peeled and chopped

4 cloves garlic – peeled and chopped

2 red peppers – cut in quarters, deseeded and roughly chopped

1 540g jar tomato Basil Sauce

100ml red wine

 

Garnish: Large bunch of fresh basil – roughly chopped

               Black pepper

 

Method

  1. Season the chicken with salt and pepper.
  2. Heat the oil in a large frying pan and sauté the chicken pieces until golden on both sides. Remove and set aside.
  3. Add the mushrooms, onions, garlic and peppers and sauté for 5 minutes.
  4. Preheat the oven to 180C/ 350F/ Gas mark 4.
  5. Place the sauce ingredients on the base of a deep ovenware dish. Sit the chicken pieces on top.
  6. Combine the tomato basil sauce and red wine together and pour over the chicken.
  7. Cover with foil and bake for about 40 minutes.

 

To serve: Transfer to a family sized serving plate and garnish with chopped basil and a dusting of black pepper.

 

  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

Broad Bean Potato and Mint Salad

Thursday, 19th July 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Young, sweet and tender, broad beans are best enjoyed when first in season. They require a double podding before use; first you remove them from their pod and then plunge into boiling water to loosen them from their skin before the arrival of a metamorphic silky bean. This vibrant green bean has versatile uses; and perfect as a side salad, in risottos, pilaffs, soups, stews, puree or even as a pate.

This salad is a delicious compliment to a summer buffet, fish or a vegetarian mezze.

 

Preparation Time  30 minutes               Cooking Time: 30 minutes       Serves: 4- 6 people

 

Ingredients

750g new potatoes- sliced

2 tablespoons extra-virgin olive oil

225g shelled broad beans – divide in half

Salt and freshly ground black pepper

 

Dressing

Juice of ½  lemon

1 cloves garlic- peeled and minced

1 teaspoon sugar

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

 

Garnish: 2 tablespoons fresh mint

 

Method

  1. Preheat the oven to 200C/ 400 F/ Gas mark 6.
  2. Cook the sliced potatoes in boiling water for 5 minutes or until just soft. Drain and transfer to a tray lined with baking parchment paper.
  3. Drizzle with oil and season well.
  4. Roast in the preheated oven for 20 minutes or until crispy.
  5. Place the shelled broad beans into boiling water for 3 minutes.  Drain and refresh under cold water. Gently squeeze the bean out from the thin slippery skin.
  6. For the dressing use 110g of the broad beans and mash with a fork or puree in the food processor. Stir in the lemon, garlic, sugar and oil. Season well.
  7. Transfer the cooked potatoes to a dish. Stir in the reserved whole broad beans and add the broad bean dressing.
  8. Season with salt and freshly ground black pepper.

              Garnish with chopped fresh mint.

  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

Dairy free & Sugar free Chocolate ‘Cheese’ cake

Thursday, 12th July 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This cake requires no cooking, although needs time to set overnight.  Perfect when you want to prepare in advance as you need to freeze the mixture as part of the assembly process.  It is the ideal recipe when you have over ripe bananas in your fruit bowl. These need to be frozen with the skins on.

 

Preparation Time: Overnight, 20 minutes    plus 2 hours freezing 

Cooking Time: No cooking     Serves: 10 -12

 

Ingredients

For the base

110g walnuts

40g unsweetened cocoa power

200g pitted Medjool dates

1 tablespoon vanilla extract

1 pinch salt

 

For the filling

360g raw cashews, soaked overnight in cold water, then drained

1 1/2 teaspoons vanilla extract

165g frozen ripe banana – defrost and skin removed

1 tablespoon fresh lemon juice

6 tablespoons water

1 pinch salt

40g unsweetened cocoa powder

200g pitted Medjool dates

 

Garnish: Cocoa powder

Decorate with chocolate nibs, chocolate sprinkles

 

Method

  1. For the base, blitz the walnuts in a food processor until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated.
  2. Press the mixture evenly into a cling film-lined 20cm round springform cake tin. Set aside.
  3. For the filling, blitz the filling ingredients until well incorporated and smooth.
  4. Taste the sweetness and add more dates as you wish.
  5. Pour into the tin and smooth out using a wet spatula or spoon.
  6. Cover with cling film and place into the freezer for 2 hours.
  7. Remove 1 hour before serving.

  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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