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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.


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]wishcookery.com
    W : www.jewishcookery.com

Citrus Salmon Ceviche

Thursday, 4th April 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I love the simplicity of this dish.  Ceviche is marinated raw fish, a speciality from South America. Delicious as an impressive dinner party starter. It can even be made for Pesach.  Do use the freshest salmon available for the best results, frozen salmon is not suitable.

Preparation Time:15 minutes plus 45 minutes refrigeration time

Cooking Time:  No Cooking          
Serves: 2

Ingredients

175g skinless salmon fillet – centre piece

½ ripe avocado, diced

½ spring onion, finely chopped

1 large orange

½ lemon

½ lime

1 tsp honey

¼ tsp salt (I use Himalayan salt)

⅛ tsp cayenne pepper

 

Garnish: Sprigs of mint

 

Method

  1. Cut the salmon into 2cm cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and refrigerate for 30 minutes to 1 hour.
  2. When the salmon is done, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. Let those pieces of orange flesh fall into the bowl.
  3. Add the diced avocado and chopped spring onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well. Mix delicately until just combined and set aside. Reserve the marinade.
  4. To the citrus marinade, add the honey and cayenne pepper and mix with a whisk until well combined and slightly frothy.
  5. Place a 8 cm cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon.
  6. Remove the cutter and repeat with the remaining salmon mixture on a second plate. Garnish with some sprigs of mint and top with a few tablespoons of the citrus vinaigrette.
  7. Serve immediately

  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

Date & Meat Ball Tagine

Thursday, 28th March 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Choose the leanest beef mince for this recipe. Perfect for family gatherings as it is easy to serve and
the meat balls can be made and frozen in advance.
Preparation Time: 20 minutes Cooking Time: 45 minutes Serves: 8-10
Ingredients
4 onions – 2 quartered, 2 halved and sliced
2 tablespoons tomato puree
2 garlic cloves
1 egg
1 teaspoon chilli powder
2 teaspoons ground cumin
1 kg pack extra lean beef mince
Salt and freshly ground black pepper
~
1 tablespoon rapeseed oil
1 tablespoon turmeric
1 tablespoon ground coriander
300g chanteray carrot – cut in half or regular carrots cut into batons
400g tin chopped tomatoes
150ml red wine
2 lemons – zest (and use juice for bulghur wheat)
150g pitted dates
2 tablespoons vegetable stock powder
For the Bulghur Wheat
400g bulghur wheat
2 x 400g tin chick peas
1 tablespoon vegetable stock powder
1 tablespoon ground coriander
Garnish: Sprigs of fresh coriander
Method
1) Put the quartered onion in the food processor to finely chop.
2) Add 1 tablespoon tomato puree, the garlic, egg, chilli powder, cumin and salt and pepper and
blitz briefly again. Remove this mixture from the food processor and work the mince in with
your hands ensuring that it is evenly distributed.
3) Divide into even small balls, transfer to a plate and put in the fridge to firm up for 15 minutes.
4) Heat the oil in a large frying pan and cook the meat balls for 5 minutes to lightly brown.
Remove and transfer to a plate.
5) Add the sliced onion, turmeric, coriander, carrots to the pan and stir fry briefly to soften them a
little.
6) Add the tomatoes, red wine and 1 tin of water, lemon zest, remaining tomato puree, the dates
and vegetable powder.
7) Return the meat balls to the pan, cover and simmer for 15 minutes or until the carrots are soft.
8) While the tagine is cooking, tip the bulghur wheat into a deep saucepan, add the chick peas
and liquid from the tin. Add 2 tins of water, the vegetable stock powder, ground coriander and
reserved lemon juice.
9) Cover and cook for 10 minutes or until the bulghur wheat is cooked and liquid has been
absorbed.
Garnish with sprigs of fresh coriander.

  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

Butternut squash Parcel

Monday, 18th March 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This veggie main dish becomes a centre piece when carved into slices at the table. I like to serve it with a cider sauce.

 

Preparation Time: 25 minutes  
Cooking Time: Approx 2 hours          
Serves: 3-4

Ingredients

1 large butternut squash
~

2 tablespoons olive oil

1 small onion – peeled and finely chopped

2 cloves garlic – peeled and chopped

50g Israeli pearl cous cous

25g raisins – soak in 50ml boiling water for 5 minutes and then drain

1 teaspoon paprika

1 tablespoon dried oregano

4 cherry tomatoes – roughly chopped

2 tablespoons freshly parsley – roughly chopped

Salt and freshly ground black pepper

~

100g kale

50g chopped pecan nuts
2 tablespoons extra virgin olive oil

Sauce
350ml cider

150ml double cream/ soya cream
1 tablespoon whole grain mustard

 

Method

  1. Preheat oven to 170C Fan/ 190 C/ Gas mark 5.
  2. Cut the butternut squash in half lengthwise, remove the seeds.
  3. Cook for 15 minutes in a pan of boiling water. Drain and leave to cool for 5 minutes.
  4. Scoop out some of the flesh ensuring that you leave a shell 2cm thick.
  5. Cook the cous cous according to the packet instructions and set aside.
  6. Finely chop the flesh from the scooped-out butternut squash and put into a frying pan with 1 tablespoon olive oil. Add the onion and garlic and fry for 2-3 minutes or until soft.
  7. Stir in the cooked cous cous, drained raisins, paprika, oregano, chopped tomatoes, parsley and salt and pepper and mix well.
  8. Season the butternut squash shell and gently spoon the stuffing into the cavity.
  9. Carefully put the two halves of the butternut squash back together to reform the squash and tie with string at intervals.
  10. Transfer to a roasting tin lined with baking parchment paper.
  11. Drizzle with the remaining tablespoon of olive oil, season again and roast for 1  hour or until the squash is tender but still holding its shape.
  12. To make the sauce, put the cider into a saucepan and boil to reduce by ½. Pour in the cream, then simmer until thickened. Add the mustard and season.
  13. Blanch the kale in a large pan of salted boiling water for 1 minute to wilt, drain well and then toss with the extra virgin olive oil and season.
  14. Serve the butternut squash with the kale scattered with pecan nuts and the sauce on the side.  

 

 

  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

Pistachio Nut and Poppy Seed Biscuits

Friday, 15th March 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is my Purim recipe which is suitable to be used for Misloach Manot or enjoy at the Purim Seudah.  It’s a biscuit roulade filled with a delicious filling of nuts and seeds, ingredients that Esther, the heroine of the Purim story, enjoyed whilst as a Queen in the Palace.

 

Preparation Time: 20  minutes       
Cooking Time: 20 minutes  
Makes: 20 biscuits

For the pastry

180g white rice flour

60g pistachio nut butter – or any other nut butter of your choice

60g maple syrup

1 tsp pure vanilla extract

⅛ tsp salt

 

Filling:

2 tablespoons chopped pistachio nuts

2 tablespoons coconut sugar

2 tablespoons poppy seeds

 

1 egg white – to coat dough

 

Topping:

1 tablespoon chopped pistachio nuts  

1 tablespoon coconut sugar

1 tablespoon poppy seeds

 

METHOD

  1. Preheat oven to 180C.
  2. Process all pastry ingredients in a food processor until the mixture begins to form a ball (note: if the mixture is too runny, add a bit more flour, if too dry, add a bit more water).
  3. Form the mixture into a ball with your hands and knead briefly, then flatten into a rectangular.
    Roll the dough out with a rolling pin between two sheets of parchment until it’s about 3 cm thick.
  4. Brush the dough with egg white and then sprinkle the filling ingredients over the rolled-out pastry.
  5. Then carefully roll the dough into a tight log (lift the edge of the parchment paper underneath on the side from which you are rolling to help the log roll up more easily and evenly).
    Once rolled, glaze the pastry again with egg white and then sprinkle the top of the roll with the toppings and press them into the log lightly.
  6. Cut the log into slices (approximately 2 cm thick).
  7. Transfer the parchment that the log is on onto a small baking tray.
  8. Bake in a pre-heated oven for 20 mins.
    Then cool on a rack for 10 mins 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

Griddled Macadamia and Apricot Cake

Friday, 8th March 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delightful combination of macadamia nuts and succulent brandy soaked apricots made into a dessert cake. It can be displayed cut into slices and rows most appropriate for a buffet style dinner party. I have made it parev so that it makes it more flexible for your menu. The cake is a creation that can be 'jazzed up' or simply eaten with a cup of coffee or enjoyed as part of a picnic. I have served it with some non dairy cream cheese slightly sweetened with icing sugar. The alcohol in the apricots delicately comes through into the cream which gives it a nice kick!

Macadamia nuts have an exotic rich flavour and their oil is considered a delicacy. They are often served as dessert nuts often with chocolate! Like all nuts, their flavour improves when you roast them before cooking.

 

Preparation Time: 15 minutes plus 1 hour to marinate apricots

Cooking Time: 45 minutes  Serves: 6 -8 people

 

 

Ingredients

125g soft margarine                Garnish: 100g Chopped macadamias

150g caster sugar                                  75g Dried Apricots

100ml soya milk                                     'non dairy' plain cream cheese

250g Dried apricots                                (Toffuti) or use whipping cream

5 tablespoons brandy                            2 tablespoons icing sugar plus extra

150g SR Flour                                       to dust the plate

75g plain flour

125g chopped macadamias – toasted

3 eggs lightly beaten

1 tablespoon vegetable oil – to griddle cake                       

 

Method

  1. Pour the brandy over all the dried apricots and leave for 1 hour.
  2. Line a loaf tin with non stick baking parchment paper.
  3. Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
  4. Combine the margarine, sugar, milk and drained apricots (keep 75g apricots for garnish) in a saucepan and stir until margarine melts and the sugar dissolves.
  5. Cool slightly, then stir in both flours, macadamias and eggs and mix until smooth.
  6. Spoon mixture into the prepared loaf tin.
  7. Bake for 45 minutes or until cooked when tested with a skewer.
  8. Turn out on a wire rack to cool.
  9.  Cut the cake into thick slices. Heat the oil in a griddle pan.
  10.  Griddle the cake for 3 minutes each side to makes stripes on the cake.  Place the remaining apricots in the food processor with the cream cheese or whipping cream and icing sugar.  Whizz gently to combine.

 

To serve the stylish way: Serve with the apricot 'cream' and extra toasted macadamias. Dust with icing sugar.

This cake can be served hot, warm or cold.

 

  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

Oreo Ice Cream Cake

Wednesday, 27th February 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I was excited to see that Oreos now produce parev mini biscuits……. So hence this new recipe.  Dinner party friendly, easy to make and definitely perfect when you have a big gathering over as it serves 12 people.

Preparation Time:   20 minutes plus overnight chilling       
Serves: 12 people

Ingredients
1 tablespoon vegetable oil – to grease the tin
1 litre non dairy whipping cream
2 teaspoons vanilla extract
100ml  Coffee or chocolate non dairy liquor
3 x  225g boxes Mini Oreo chocolate non dairy biscuits

Method
1) Very lightly oil a 22cm springform cake tin, then line with cling film (the oil helps the   clingfilm to stick to the tin).
2) Whip the cream until thick, then add the vanilla extract and your chosen liquor.
3) To assemble the cake, line the bottom with biscuits, spread with a layer of cream mixture. Repeat slightly offsetting the next layer of biscuits so they are not sitting directly on top of each other.

4) Finish with a layer of biscuits.

5) Chill in the freezer overnight.  Loosen the cake tin, invert on to your serving dish and remove the cling film.

  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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