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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.


Tricolour Minestrone

Friday, 22nd February 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

In Italy, minestrone usually means a vegetable soup, although it might contain chicken or meat broths so always check this! Vegetables vary from recipe to recipe and region to region. Often pasta, beans and rice are added as well. Minestrone is sometimes served with pesto stirred in or with Parmesan grated on top like this one.

 

 I have chosen vegetables that are green, red and white giving a bright coloured appearance and texture that make the most of the freshness from the summer vegetables.

 

Preparation Time: 10 minutes   
Cooking Time: 15 minutes        
Serves: 6

 

3 tablespoons olive oil

2 red onions – finely chopped

1 tablespoon sun-dried tomato paste

450g Plum tomatoes – cut into small pieces

2 green courgettes – trimmed and roughly chopped

1 yellow courgettes or use a yellow pepper if unavailable – trimmed and roughly chopped

100g small pasta eg. Faralline (small bows) or macaroni - cooked

400g cannellini beans – rinsed and drained

3 cloves of garlic – peeled and sliced

1.2 litres vegetable stock

6 tablespoons shredded fresh basil

75g grated Parmesan cheese

Salt and freshly ground black pepper

 

Method

  1. Heat the oil in a large saucepan and sauté the red onions and cook gently for 5 minutes.
  2. Stir in the sun-dried tomatoes, chopped tomatoes, courgettes and yellow pepper, beans, and garlic.
  3. Mix well and cook for a further 5 minutes.  Stir from time to time so that the vegetables do not stick to the saucepan.
  4. Add the stock, bring to the boil and simmer gently for 10 minutes or until the vegetables are just cooked. (Over-cooked courgettes loose their colour and texture).
  5. Add the cooked pasta and stir. Check the seasoning.

 

To serve the stylish way

Remove the pan from the heat and stir in the basil and half of the cheese. Taste for seasoning. Serve hot with the remaining cheese.

  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

Wicked Chocolate Pudding with Expresso Custard

Thursday, 14th February 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

A dessert crested for anyone who loves chocolate.  The recipe works if you double it and make into a large pudding or serve in individual ramekins. It is a perfect winter entertaining dessert with a great combination of coffee and chocolate – heaven on a plate!

Preparation Time: 40 minutes  
Cooking Time: 50 minutes      
Serves:  8 people

Ingredients
200g type ‘00’ flour or plain white flour
200g sugar
Pinch salt
2 heaped teaspoons bicarbonate soda
4 eggs
50g unsalted butter/ margarine – melted plus extra to grease tin
60g smooth apricot jam
2 tablespoons red wine vinegar
160ml milk/ soya cream
100g dark chocolate – cut into chunks or use chocolate drops

Coffee Custard

125ml double cream/ non dairy cream
125ml whole milk/ soya milk
2 eggs
25g sugar
1 ½ tablespoons custard powder
50ml expresso coffee

Method 
Preheat the oven to 200C/ 180C Fan/ Gas 6.
Line and grease a 1 litre square tin or 8 ramekins.
For the coffee custard, heat the cream and milk together in a saucepan until almost boiling, then set aside.
Whisk the eggs with the sugar in a mixer then add the custard powder, followed by the cream mixture. Transfer back to the saucepan and heat gently until thickened. Stir in the expresso and set aside.
For the sponge, sift all the dry ingredients together, then add the eggs, melted butter, jam and vinegar.

Gently beat together. Add milk and stir well.  Transfer to your prepared tin or ramekins.

Bake for 20 minutes, remove, then gently stir or stud the sponge with chocolate chunks

Return to the oven for a final 20 minutes. Remove and set aside.
Then cut into squares or remove from the ramekins.
To serve, preheat the oven to 220C/ gas mark 7. Put the sponge squares on a baking tray for 5minutes.
Warm the custard through gently and serve each pudding with the custard poured oven.

 

 

 

  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

Tuna Tortilla with Tahini Dressing

Friday, 8th February 2019

 

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

The trend towards Mexican food is still very much in fashion and I love to create my own version of its classic dishes.  Homemade tortillas are not so difficult to make; add a pinch of paprika, chilli flakes or black pepper for a slightly more authentic taste.  I like to serve this with a sprouting broccoli and cherry tomato salad.

Preparation Time: 30 minutes plus1 hour resting time      
Cooking Time: 10 minutes
Serves: 4 people

Ingredients
300g fresh tuna loin
olive oil
Black and white sesame seeds
Sesame oil – to serve

Tortillas
300g Self raising flour – plus extra for dusting
2 tablespoons olive oil
Pinch paprika
½ teaspoon salt
Approx175ml warm water
2 tablespoons olive oil

Salad
200g sprouting broccoli
120g cherry tomatoes – halved – ideally different colours – yellow, orange and red
50g sliced radishes
Mint leaves
½ teaspoon sumac
Juice of 1/2 lemon

Tahini Dressing
150g natural yoghurt
3 heaped tablespoons tahini
1 lemon – juice only
2 tablespoons chopped mint
1 small garlic clove – peeled and crushed

Method
1) For the tortilla, mix the flour, salt and paprika in a bowl and slowly whisk in 175ml warm water and oil. Use either a mixer with dough hook or by hand and knead until a dough has formed.

2) Portion the dough into 16 small balls – about 30g each, leave to rest in a bowl coated with oil and then cover with cling film. Leave for 30 minutes – 1 hour.
3) Roll the dough into circles about 15cm wide and rest on a floured work surface.
4) Cook each tortilla in a pan coated with a little oil for about 2 minutes each side or until lightly browned and cooked through.
5) Transfer to a plate lined with baking parchment paper and stack in layers.
6) For the yoghurt mix all the ingredients together and season. Set aside.
7) For the salad, blanch the broccoli in boiling salted water for 2-3 minutes then pat dry with kitchen paper.
8) Mix the broccoli with the tomatoes, radishes, mint leaves, sumac and lemon juice. Season.
9) Cut the tuna into 4cm long pieces, brush with olive oil, salt and pepper, then roll into white and black sesame seeds so they stick to the tuna.
10) Heat a little oil in a hot frying pan and cook for 30 seconds on all 4 sides until seared all over. Cut into slices using a sharp knife.

11) To assemble, lay the tortillas on a board or plate, add the salad and slices of tuna and a dollop of yoghurt dressing. Drizzle over some sumac and sesame oil 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

 

Breakfast Seed and Blueberry Muffins

Friday, 1st February 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is the perfect breakfast for people ‘on-the-go’.  Oats, apple, yoghurt, banana and blueberries what could be better? It is also not too sweet which I quite like as the bought variety have far too much sugar.  Make non dairy too with soya or coconut yoghurt if preferred.

 

Preparation Time:  15 minutes   
Cooking Time: 30 minutes   
Makes: Approx 15  

 

Ingredients

2 large eggs

150ml pot natural low-fat yogurt

50ml rapeseed oil

100g apple sauce or pureed apples

1 ripe banana, mashed

4 tbsp clear honey

1 tsp vanilla extract

200g wholemeal flour

50g rolled oats, plus extra for sprinkling

1½ tsp baking powder

1½ tsp bicarbonate of soda

1½ tsp cinnamon

100g fresh blueberries

2 tablespoons mixed seed (we used pumpkin, sunflower and flaxseed)

 

Method

  1. Heat oven to 180C/160C fan/gas 4.
  2. Line a 12-hole muffin tin with 12 large muffin cases.
  3. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
  4. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  5. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy.
  6. Divide the batter between the cases.
  7. Sprinkle the muffins with the extra oats and the seeds.
  8. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean.
  9. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

  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

Slow Roasted Lamb With Dried Cherries

Wednesday, 23rd January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Preparation Time: 20 minutes             
Cooking Time: 3 hours   
Serves: 4

When rolled lamb is cooked slowly, the meat becomes amazingly succulent and tender. Each mouthful just melts in the mouth. With no bone, this is easy to carve with no waste and very little fat. I have flavoured this with rosemary, sweet paprika, cumin and a sprinkling of cinnamon. The cherries add a pleasant sweetness in the sauce that is served separately.

It is a great Friday night meal. Enjoy with rice or cous cous.

Ingredients

1 kg rolled lamb – netting removed but retain the string

1 teaspoon sweet paprika

1 tablespoon dried cumin

1 teaspoon dried cinnamon

Salt and freshly ground black pepper

1 tablespoon rapeseed oil

200ml red wine

100ml chicken stock

100g dried cherries

2 leeks – sliced thinly

4 sprigs fresh rosemary

Gravy: 1 tablespoon corn flour, 100 ml red wine

 

Method

  1. Preheat the oven to 160C/325F/ Gas mark 3.
  2. Dust and season the lamb with paprika, cumin, salt and pepper.
  3. Transfer to a deep ovenware dish.
  4. Combine the wine, chicken stock, dried cherries, leeks, rosemary and pour into the ovenware dish.
  5. Cover with a lid or foil.
  6. Roast for 3 hours.
  7. Remove the lamb from the gravy and leave for 20 minutes covered before carving.
  8. Transfer the gravy to a saucepan.
  9. Combine 2 tablespoons of water with 1 tablespoon of corn flour, add the red wine and simmer stirring continuously for 5 minutes to thicken and reduce. Sieve and then season.
  10.  Serve the gravy separately.
  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

Passion Fruit and Banana Drizzle Cake

Wednesday, 16th January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is the perfect cake when the bananas in the fruit basket are very ripe and family don’t want to eat them as they are!  Apart from the passion fruit it is made with store cupboard ingredients.
The passion fruit has to be one of the most intensely and enticingly scented of all fruits. Although not exactly a local food, good quality imports are conveniently in abundance when northern hemisphere summer fruits are out of season. Found in UK shops  …… all year round with no real shortage but if you are looking for ripeness and quantity then June through to September is best.

……
Passion fruit are rich in vitamins A and C and are a good source of potassium and iron with seeds high in fibre 
Store ripe passion fruit in the fridge. Smooth, unripe passion fruit will ripen in a few days at room temperature.

Both the fruit and juice freeze well. Ice cubes made from the juice diluted with an equal volume of water can be served with fresh fruit juices or to enliven a glass of water.

If your bananas are firm, bake them unpeeled in a low oven for 30 minutes and they will soon soften up!

Preparation Time:  20 minutes  Cooking Time: Approx 1 ¼ hours          Makes 1 loaf
Ingredients
75g soft margarine
100g light brown muscovado sugar
130g plain flour
75g wholemeal flour
2 teaspoons baking powder
2 eggs
4 very ripe bananas – mashed up
75g walnuts – toasted and roughly chopped

Icing
150g icing sugar
4 passion fruit – halved and seeds and pulp removed
Garnish: Sprigs of fresh mint
Method
1) Preheat the oven to 160C Fan/ Gas mark 4.  Line and grease a 1 kg loaf tin.
2) Beat the margarine, sugar, flours, baking powder, eggs and banana together.
3) Stir in the nuts and transfer to the prepared baking tin.
4) Bake for 1 ¼ hours or until a skewer comes out clean.
5) Cool for 10 minutes in the tin then lift out and cool on a wire rack.
6) Mix the icing sugar with most of the passion fruit juice to make an icing that will drizzle easily.
7) Leave the seeds in.  Using the remaining seeds and pulp to 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

Date & Cauliflower salad

Tuesday, 8th January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

The cauliflower cooked with saffron gives the most amazing aromatic flavour and colour. If you are not a great fan of barley, substitute with cous cous, quinoa, pasta or freekeh.  Straightforward to make, it makes a tasty salad with all the flavours of the Med!

 

Preparation Time:  20 minutes  
Cooking Time: 40 minutes         
Serves: 4 People

Ingredients

1 cauliflower, broken into 1 inch pieces

2 tablespoons of boiling water

1 pinch of saffron

1 teaspoon smoked paprika

1 red onion, thinly sliced

150g pearl barley

300ml vegetable stock

1/2 lemon, juice only

3 tablespoons of flat-leaf parsley, finely chopped, plus extra to garnish

4 Medjool dates, stoned and finely chopped

70g green olives – pitted preferably with herbs and garlic

3 tablespoons of olive oil

salt

black pepper

 

  1. Preheat the oven to 200°C/gas mark 6
  2. Mix the saffron with the boiling water in a large bowl. Toss with the cauliflower, 1 tbsp of the olive oil, the smoked paprika and a generous amount of salt and pepper. Add the onion and mix again
  3. Spread the cauliflower and onion out on a large baking tray and roast for 25–30 minutes, turning occasionally, until golden and slightly crispy around the edges
  4. Meanwhile cook the pearl barley in simmering vegetable stock for around 20 minutes or until soft. When ready, drain and set aside
  5. When the cauliflower is cooked add the barley, lemon juice, parsley, dates and olives to the roasting tray and mix well to combine. Drizzle over the remaining olive oil and mix well
  6. To serve, divide the barley salad between bowls and garnish with the extra chopped parsley. Serve immediately, or chill and eat cold – ideal for Shabbat lunch too!

  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

 

Udon Noodle Tofu Ramen Soup

Thursday, 3rd January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Ramen is an oriental noodle recipe that can be made into a hot soup or used as the base of a salad. This soup recipe makes a comforting and warming bowl of tasty soup ideal for a cold winter’s day. Food presented in a bowl is definitely on the ‘trendy’ scene at the moment!  My version of ‘home made’ Wagamama!

Preparation Time:  15 minutes             
Cooking Time: 10 minutes      
Serves: 4 people

Ingredients
25g dried shiitake mushrooms
1 litre water plus 2 tablespoons vegetable/ chicken stock
1 tablespoon mirin
1 tablespoon soya sauce
1 garlic clove
2cm fresh ginger – peeled and finely chopped
1 red chilli – deseeded and finely chopped
~
300g Udon noodles
50g Kale – washed and chopped
160g marinated tofu – sliced
2 spring onions – trimmed and sliced

Method

  1. Pour the stock into a large saucepan.
  2. Add the dried mushrooms, mirin, soya sauce, garlic, ginger, chilli.
  3. Bring to the boil and simmer for 5 minutes for the flavours to all diffuse.
  4. Cook the noodles according to the packet instructions, drain and transfer to large individual soup bowls.
  5. Pour in the hot soup and top with kale, spring onions and tofu.

  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].com
    W : www.jewishcookery.com

Sesame Spiced Roasted Turkey Thigh

Friday, 28th December 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I was excited to discover a new cut of meat, boneless, skinless turkey thigh in my butcher and decided to make this recipe with it.  You could of course use chicken pieces if you prefer.

I have lightly dusted the meat in a sesame herb spice mix and then slow roasted it for 2 hours to tenderize.  Prepare in advance ready for the oven up to 2 days in advance.

Preparation Time: 20 minutes plus 15 minutes to rest  

Cooking Time:   2 hours   Serves: 4 – 6 people

 

Ingredients

Spice Mix: 2 tablespoon sesame seeds, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 teaspoons sweet paprika

~

1.2 kg skinless, boneless turkey thigh

1 tablespoon olive oil

2 red onions – peeled and cut into crescents

~

500ml chicken stock

150ml white wine/ apple juice

~

2 garlic cloves – peeled and finely chopped

150g pitted black olives – keep back 1-2 tablespoons for garnish

Juice of 1 lemon

~

Garnish:  Sprigs of fresh thyme. Slices of lemon and a handful of black olives

Method

  1. Dust the meat in the spice mix.

  2. Heat the olive oil in a large frying pan. Brown the turkey on both sides  just to seal the spices and colour the flesh. Add the onions and cook for 3 minutes.

  3. Transfer to an ovenware dish.

  4. Add the stock and wine/ apple juice so the meat is covered.

  5. Stir in the garlic, olives and lemon juice.

  6. Preheat the oven to 160C/ 320F/ Gas mark 3.

  7. Roast covered for 2 hours.

  8. Remove from the oven.  Place the meat on a carving board, cover with foil and leave to rest for 15 minutes.

  9. Slice the meat and return to the ovenware dish. Keep warm in the oven / hot plate until ready to serve.

  10. Check the latest cookery classes and events for singles. www.jewishcookery.com

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

Sticky Figgy Pudding

Thursday, 20th December 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is a delicious warming winter pudding. It does have quite of list of ingredients but is well worth the extra effort putting them together. For the best flavour, I like to soak the dried fruit in whisky overnight.  Enjoy hot cold or warm.

 

Preparation Time: 25 minutes plus soaking fruit overnight         Cooking Time: 2 hours Serves:10-15 people

Ingredients

300g finely chopped dried figs – stalk removed

250g dried mixed fruit

50g dried cranberries or dried cherries

100ml whisky, brandy or orange juice

~

Zest of 1 orange

Juice of 2 oranges

150g plain whole meal flour

1 1/2 teaspoons mixed spice

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon bicarbonate soda

200g dried coconut - desiccated

150g ground almonds

~

125g non-dairy margarine

150g dark brown sugar   

2 eggs

2 teaspoons vanilla extract

180g brown bread crumbs

2 tablespoons clear honey

 

Method

  1. Grease 15 mini pudding moulds or 1 large and set aside.

  2. In a medium bowl combine figs, dried fruit, and dried cranberries with the orange zest, orange juice, and whisky; set aside or leave covered overnight.

  3. In a small bowl stir together flour, mixed spice, cinnamon, baking powder, salt, bicarbonate soda, dried coconut and ground almonds; set aside.

  4. Whisk margarine and brown sugar until combined. Add eggs, vanilla, flour and combine well. Stir in bread crumbs and fruit mixture. Spoon batter into prepared pudding mould; cover tightly with greased foil.

  5. Place pudding mould on a roasting tray filled with boiling water to a depth of about 4 cm (bain marie) of 160 C for about 2 hours or until a skewer inserted in the centre of the pudding comes out clean. Add more boiling water if necessary.  Or use a steam oven. 100% steam for 11/2 hours.

  6. Remove pudding and cool on a wire rack for 30 minutes. Loosen edge of pudding from sides of mould; invert pudding onto a serving plate. Brush with honey.

Serve with custard or ice cream.

 

  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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