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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

Friday, 19th July 2019

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. 

 

  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

Allergy Free Oat and Raisin Biscuits

Friday, 12th July 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Egg free, nut free, gluten free

 

Ingredients

200g gluten-free oats

150g golden raisins – roughly chopped

100g shredded coconut

2 bananas, mashed

125ml coconut milk

 

Method

  1. Preheat oven to 170C and line a baking tray.
  2. Combine all ingredients in a medium sized bowl.
  3. Using your hands, form balls and place them on the prepared tray (the mixture will be running, so be careful).
  4. Bake in oven for 15-20 minutes, or until biscuits are brown and firm to the touch.
  5. Leave to cool and enjoy!

  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

Toasted Pecan Cheese Cake

Friday, 5th July 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is traditional cheese cake with a caramelised centre and topping of crunchy pecan nuts.  Straightforward to make and will freeze if you wish to make it in advance.

The secret of the perfect cheese cake is to use a good loose base lined tin, leave to cool in the oven once cooked and then chill overnight.

 

Preparation Time: 30 minutes plus a minimum 2 hour 10 minutes cooling time      Cooking Time: 1 hour 35 minutes   serves 12- 15 people

 

Ingredients

Base

250g digestive biscuits

100g butter, melted

 

Filling

 

675g curd or cream cheese

100g caster sugar

3 teaspoons vanilla extract

75ml maple syrup

100g pecans, chopped

2 large eggs

 

1 tablespoon corn flour

 

 

Topping

400ml sour cream

50g caster sugar

2 teaspoons vanilla extract

35g pecans, toasted and roughly chopped

 

Garnish: 75g pecans, 30g unsalted butter, 2 tablespoons brown sugar, cocoa powder for dusting

 

Method

  1. To make the base place biscuits into the food processor.  Whizz together to make crumbs.
  2. Add the melted butter and whizz again.
  3. Transfer the mixture to a lined 23 cm / 10inch loose based cake tin.
  4. Press the crumb mixture to the base.
  5. Preheat the oven to 200 C/ 400 F/ gas mark 6.  Bake for 15 minutes or until just golden.
  6. For the filling, whisk the cheese in the electric mixer until fluffy.  Then add the sugar, vanilla, corn flour, maple syrup and pecans. Whisk well.
  7. Very slowly add the eggs, one at a time, without over-beating. Mix in the chopped pecans.
  8. Reduce the oven temperature to 160C Fan/ 350F/ Gas mark 4.  
  9. Pour into the tin and bake for 1 hour 10 minutes.  

 

 

  1. Leave out of the oven for 10 minutes. For the topping mix all the ingredients together and pour over the top of the cake.
  2. Bake for a further 10 to 15 minutes until just set and leave to cool until cold in the oven and then put it straight into the fridge. This stops it cracking.
  3.  Chill for around 2 hours, or preferably overnight, until completely cold. Gently ease out of the tin – run a knife carefully around the edge – and put on a serving plate.
  4. To make the garnish, melt the butter and brown sugar in small saucepan over a low heat. Stir in the pecan nuts and cook for about 5 minutes until they are nicely coated and slightly golden.
  5. Leave to cool for 5 minutes on a piece of baking parchment paper.

 

To serve the stylish way: Sprinkle the nuts on top of the cooled cake and dust with cocoa powder.

 

  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

Golden Baked Cauliflower Steaks

Friday, 28th June 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is my new favourite side dish.  I just love the simplicity of ingredients combined with the crunchy topping. The turmeric provides an aromatic and golden colour to the white ‘steaks’.   Enjoy hot, cold or warm.

 

Preparation Time:   10 minutes   Cooking Time: Approx  40 minutes         Serves:  6 -8 people

 

Ingredients

2 large heads of cauliflower

2 tablespoons olive oil

~

2 teaspoons salt

1 teaspoon paprika

2 teaspoons turmeric

1 tablespoon dried oregano or mixed herbs

 

Garnish

50g chopped fresh parsley

2 tablespoons roasted walnuts/ pecans – roughly chopped

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds  

2 tablespoons pomegranate seeds

 

Method

  1. Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a chopping board.
  2. Resting the cauliflower on the stem, use a large, sharp knife to cut 3cm thick moderate "steaks."
  3. Combine the salt, paprika, turmeric and herbs together.
  4. Preheat the oven to 200C/ 400 F/ Gas mark 6.
  5. Line a baking tray with baking parchment paper. Transfer the cauliflower steaks.
  6. Drizzle with olive oil and then coat with your spice mix.
  7. Bake for 35 -40 minutes until golden.
  8. Transfer to a large flat serving dish and garnish with chopped parsley, walnuts or pecan nuts, sunflower, pumpkin seeds and pomegranate seeds.

  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

Berry ‘Cheese’ Cake Brownie

Friday, 7th June 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

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

 

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

 

Ingredients

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

 

Method

 

  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. www.jewishcookery.com

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

 

Salted Caramel Chocolate Brownies

Friday, 31st May 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Chocolate brownies of all description are always popular but the salted caramel addition to this recipe makes them extra special. Use for party desserts and as a family treat.

 

Prep Time:40 minutes plus 20 minutes cooling time  Cooking Time: 1 hour Serves: 8

Ingredients

100g split almonds

~

150g brown sugar

eggs

160g unsalted butter/ margarine

55g plain flour, sieved

55g cocoa powder

300g dark chocolate - chopped

Caramel Topping

50g butter / margarine

50g brown sugar

1 1/2 tablespoons milk/ soya cream

1/4 teaspoon vanilla extract

100g icing sugar

~

30g plain dark chocolate, coarsely chopped

2 tablespoons milk/ soya cream

1/4 teaspoon coarse/ flaky sea salt

Method

  1. Grease and line a 22 cm square baking tin with baking parchment paper.

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

  3. Place the almonds on an oven tray and roast for 10 minutes or until golden.

  4. Lower the oven to 170°C/Gas mark 3.

  5. Cream the sugar and eggs together. Melt the butter and stir this in with the flour and cocoa.

  6. Melt the chocolate over a pan of simmering water. Make sure that the water doesn't touch the bottom of the bowl.

  7. Add the melted chocolate and almonds to the egg mixture and stir in.

  8. Spoon the mixture into the prepared cake tin.

  9. Level the top and bake for 30 - 40 minutes.

  10. To prepare the topping, melt the butter in a saucepan over medium heat. Add the brown sugar and 1 ½ tablespoons milk/ soya cream; cook 2 minutes.

  11. Remove from heat. Add the vanilla extract and icing sugar; stir with a whisk until smooth.

  12. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

  13. Combine 2 tablespoons milk/ soya cream and chocolate and melt over a pan of simmering water. Stir just until smooth; drizzle over caramel.

  14. Sprinkle with sea salt; let stand until set.

  15. Cut into small squares and dust with cocoa powder.

  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

BBQ Rosemary Turkey Kebabs

Wednesday, 22nd May 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Today is Lag B’omer and is customary to have a BBQ.  I hope the weather will be appropriate. 

 

This is a very simple recipe that the whole family will enjoy.

Serve with your favourite salad and crispy jacket potatoes.

 

Preparation Time: 25 minutes   Cooking Time: 10-15 minutes         Serves 4

 

Ingredients

450g turkey schnitzel

8 sprigs rosemary

1 lemons zested and juiced

1 tablespoon honey

1 garlic clove, crushed

2 tablespoons olive oil

 

Method

  1. Cut the turkey into long thin strips.
  2. Pull all but the top leaves off the rosemary sprigs (chop a few to add to the marinade, save the rest). 
  3. Thread the turkey on to the tough woody stems of the rosemary.
  4. Place in a shallow, non-metallic bowl and sprinkle with the lemon zest. Mix the lemon juice, honey, garlic and oil and pour over the turkey.
  5. Leave to marinate for 15 minutes (or longer if you have time).
  6. BBQ or cook in the oven 180C/ 350F until golden and cooked; approximately 15 minutes.

 

Garnish:  Sprinkle over the reserved rosemary leaves.

  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

Mini Oat Granola Cups

Friday, 17th May 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love these little ‘cups of goodness’. You can vary the filling to suit – other options such as soya yoghurt, crème fraiche or mascarpone cheese and toppings like chopped nuts, pumpkin seeds, sunflower seeds and other fruits work well too. Easy to make and ideal for a breakfast or brunch side dish.

 

Preparation Time:  20 minutes Cooking Time: 20 minutes Makes: 12

 

Ingredients

425g old-fashioned rolled oats

65g coconut flakes

45g chopped pistachios

1 teaspoon vanilla extract

30ml extra-virgin olive oil

3 egg whites

85g honey, plus more for serving

Pinch of ground cinnamon

pinch of salt

~

Greek yogurt, for serving

sliced strawberries, blueberries and blackberries for serving

 

Method

  1. Preheat oven to 180C°.

  2. In a large mixing bowl, combine oats, coconut, pistachios, vanilla extract, olive oil, egg whites, honey, cinnamon and salt.

  3. Coat a 12-muffin tray with cooking spray or a little oil.

  4. Press some of the granola mixture into each muffin cup, forming a bowl shape.

  5. Bake until lightly golden around the edges -about 20 minutes.

  6. Leave to cool for 10 minutes and then use a knife to gently remove each granola cup from the muffin tin.

  7. Top each one with Greek yogurt, a drizzle of honey, and sliced strawberries, blueberries and blackberries.

  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

Parev, Lime ‘cheese cake’

Wednesday, 24th April 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This dessert can be made in advance and requires no cooking – just perfect for Seder night especially as this year it falls over Shabbats too! It’s light and tasty and just happens to be vegan as well!

 

Preparation Time: 20 minutes plus 4 hours soaking

Cooking Time: No Cooking!              Serves: 8- 10 people

 

Ingredients

300g macadamia nuts

300g cashews

150g pitted Medjool dates

50g dried coconut

90g coconut oil, melted (gently warmed)

30ml lime juice – approx 1 lime

150g raw agave nectar

2 teaspoons vanilla extract

400g mixed berries, such as blueberries and raspberries

 

Method

 

  1. Line a 22cm loose based cake tin with baking parchment paper.
  2. Place macadamia nuts in large bowl and cover with cold water for 1 hour.
  3. Place cashews in separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
  4. Pulse macadamia nuts, dates and coconut in food processor to a sticky crumb-like consistency. Transfer to the base of the prepared cake tin and press down to make the base.
  5. Place cashews, coconut oil, lime juice, agave nectar, vanilla extract and 2 tablespoons of water into the food processor.  Puree until smooth.
  6. Pour mixture onto the base, and freeze for 1 to 2 hours, or until firm.
  7. Remove from freezer, slice while frozen, and transfer to serving platter.
  8. Defrost in fridge 1 hour, or in the kitchen for 30 minutes; top with berries; and serve.
  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

 

Seder Night Beef Stew

Thursday, 11th April 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

That special main course Seder night meal has to tick certain criteria; slow long cooking so food will not spoil, can be prepared in advance, uses readily available ingredients, easy to serve for large numbers, requires few kitchen utensils and above all will be thoroughly enjoyed by the whole family!

 

This recipe covers all these requirements and uses horseradish and parsley, the symbolic Seder night ingredients which you will no doubt have in your cupboards. The addition of dates adds a little natural sweetness to harmonize the overall combined flavours.

 

I like to serve it with either mashed or fondant potatoes.

 

Preparation Time: 25 minutes             

Cooking Time: 3 hours 15 minutes

Serves: 8 people

 

Ingredients

3 tablespoons olive oil

3 kg shin of beef cut into 4 cm pieces

5 onions – peeled and sliced

~

4 large parsnips – peeled and cut into chunky wedges

4 large carrots – peeled and cut into chunky wedges

200ml red wine

500ml beef stock – 500ml hot water with 2 tablespoons beef stock

150g stoned dates

3 tablespoons Horseradish sauce

3 tablespoons parsley – roughly chopped

 

Salt and freshly ground black pepper

 

Garnish: Sprigs of Parsley – sprigs and finely chopped

 

Method

  1. Preheat the oven to 170 F/ 325C/ Gas mark 3.

  2. Heat the oil in a large frying pan. Sauté the beef until brown and the onions until softened and golden but not burnt.  This will take about 10 minutes.

  3. Transfer to a large ovenware dish.  Add the parsnips, carrots, red wine, stock, dates, horseradish sauce and parsley.

  4. Cover with foil and cook for a minimum of 3 hours.

 

To serve the stylish way; Garnish with sprigs and finely chopped parsley.

  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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