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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

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

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