Click here to visit Shefa Mehadrin's website
Click here to view JS's website
Add Kosherpages to your favourites
Make Kosherpages your home page


Manchester Eruv


Kosherpages Updates

March 05 Kosherpages launches 

December 05 - KP goes national.

June 06 - KP launches business networking events

January 07 - 1st B2B tradeshow

January 08 - 1st Kosher Lifestyle Show

August 08 - Parent & child networking event at the Odeon Manchester

September 08
- Launch of new film review section

September 08 - KP announces The Fed as chosen charity for this year

November 08 - Launch of new Medical Blog By Dr. Martin Harris

March 09 - Kosher Lifestyle Show Manchester

March 09 - Launch of The Kosher Brochure

May 10 - New Owners of KosherPages

June 10 - New look KosherPages

July 10 - KosherPages expands to include Jewish communities nation wide

July 10 - Pick of the Week is introduced to KosherPages - A joke, a quote, a Dvar Torah and more

August 10 - KosherPages now has a Facebook group - come and join us!

November 10 - Your health matters is added to KosherPages

November 10 - New addition to KosherPages - Kosher Fitness column

January 11 - KosherPages introduces "Your Pix" to Pick of the Week

July 11 - Safety First section is added to KosherPages

November 11 - The KosherPages Facebook group reaches 1,000 members

November 11 - KosherPages introduces the monthly competition

March 12 - KosherPages introduces new style "Shabbos Times & More" email. Click here to subscribe.




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.

Sweet and Sour Chicken

Wednesday, 20th October 2010


A great and tasty way to serve left over chicken, and no one will realise it is left overs!

2 tablespoons sunflower oil
1 onion, peeled and roughly chopped
1 red pepper, cut into strips
1×200g can pineapple chunks in juice
1 1/2 tablespoons caster sugar (or brown sugar)
2 tablespoons soy sauce
4 tablespoons tomato puree
125g beansprouts
150g mange tout, thickly sliced on the diagonal
1½ tablespoons cornflour
2 1/2 tablespoons balsamic vinegar
400g left over chicken or cooked chicken breasts cut into strips

1. In a large frying pan, fry the chicken in half the oil in batches until brown then remove from the pan.
2. Fry the onion and pepper in the remaining oil then return the chicken to the pan with the pineapple juice along with the sugar, soy sauce, vinegar, tomato puree and mustard. Simmer for 10 minutes, or until the chicken is tender and piping hot.
3. Add the beansprouts, mange tout and pineapple pieces.
4. Blend the cornflour with a little water, add to the mixture. Stir over the heat until the sauce thickens and the pineapple is warm. Serve with boiled rice.

Optional extras:  Sliced mushrooms, baby sweet corn, courgettes

Quick Hummus

Thursday, 14th October 2010


Prep Time: 10 minutes

• 1 16 oz can of chickpeas
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus and add a small amount (1-2 tablespoons) of olive oil in the well (optional).
Sprinkle with paprika and garnish with parsley (optional).

Giant Rainbow Sprinkle Cookies

Thursday, 7th October 2010


Giant Rainbow Sprinkle Cookies are a perfect dessert this weekend!


¾ c margarine   Kosherpages Image
1 c sugar
2 eggs
1 tsp vanilla
2 ½ c flour
1 tsp baking powder
Rainbow Sprinkles


Cream the margarine and sugar together. Add everything else.

Form large balls. Roll the tops of the cookies in the rainbow sprinkle. Press down gently in a muffin top tin or cookie sheet. Bake at 400 for 9-10 minutes. 

Makes 12 giant cookies.

With thanks to everyone at

Banana Cake

Tuesday, 28th September 2010


2 cups self raising flour
Pinch salt
½ cup oil
1 cup sugar
2 eggs
4 mashed bananas
¼ cup orange juice
1 teaspoon vanilla essence
Cup of chocolate chips (optional)
Chopped nuts (optional)

Mash the bananas well and combine all the ingredients (I did it in a food processor and it worked well).

Put the mixture into baking tins lined with bakewell paper or greased well.  It makes one 10 inch square cake or two loaves.

Bake at 350/180 for 30 to 45 minutes until a toothpick inserted in the center of the cake comes out clean.

Courgette and Cauliflower Soup

Wednesday, 15th September 2010


After you have been fasting on Yom Kippur it is important to know what you should eat when you break the fast? 

After a day long fast, the average human body finds it difficult to digest rich food items. It is preferable that you eat foods that are not heavy.   Challah, soup, kuchen … and then maybe more after a break once you body is accustomed to eating.

Here is a delicious soup recipe perfect for breaking a fast.

Courgette and Cauliflower Soup

2 onions sliced
1 kilo checked frozen cauliflower
8 courgettes washed and cut into chunks
3 tablespoons vegetable stock powder
Salt and black pepper to taste
Olive oil


Lightly fry the onions in the bottom of the pan in olive oil.
If watching the calories the onions can be added raw, but frying them certainly adds something to the flavour of the soup.  
Add the cauliflower and courgettes to the onions and cover with boiling water, to a couple of inches above the top of the vegetables.  
Add 3 to 4 tablespoons vegetable stock powder, salt and pepper and bring to the boil.  
Lower the light and simmer until all the vegetables are very soft.  
Liquidise with a hand blender and add salt and pepper to taste.  

This soup is delicious served hot with challah and croutons – as a special treat (with a milky meal!) add grated cheese when serving.



Baked Apples

Wednesday, 8th September 2010


One eating apple per person
Raisons and/or dried cranberries

Wash and core the apple, make a line with a knife around the centre of the apple, this stops the apple from splitting during baking. Place in an oven proof dish, lined with bakewell or greaseproof paper.  Fill the cavity with raisins and/or dried cranberries. Bake in a medium oven for about an hour. 
This is an easy, healthy and diet conscious dessert which doesn't need added sugar in the same way as baked apples made with cooking apples. It is delicious served hot with vanilla ice cream.  (Can be kept warm on a hot plate).
Drizzle honey over it for Rosh Hashanah - delicious!

Honey Chicken

Thursday, 2nd September 2010

Honey Chicken 1
Serves: 8

2 chickens, portioned into 8 pieces each.
1/2 cup honey
1/2 cup mayonnaise
4 tablespoons tomato sauce or ketchup

Mix honey, mayonnaise and ketchup together and pour the sauce over the chicken and bake 160°C/325°F for 1-1/2 hours.

Honey Chicken 2
Serves: 6

6  5oz. each boneless, skinless chicken breasts
1/2 cup honey
1/3 cup lemon juice
1/4 cup soy sauce

Combine honey, lemon juice, and soy sauce.
Brush chicken with half of the mixture and bake at 350°F for 20 minutes. Brush with additional mixture and bake for an additional 35 minutes or until done. Baste frequently.

Honey mustard potatoes

Friday, 27th August 2010

1/4 cup mustard
1/4 cup honey
1/3 cup corn oil
2 1/4 lb potatoes
2 medium onions
Salt and pepper

Peel the potatoes and cut into cubes of about 3 centimeters (about 1 1/2"). 
Chop the onions and mix with the potatoes. 
Mix the mustard, honey, oil, salt and pepper and stir this mixture into the potatoes and onion. 
Place into a large greased pan and bake at 200 degree c (375 degrees f) for about an hour. 
About half way through the cooking time stir the mixture. 
Serve hot as a delicious side dish with almost anything and enjoy.

Delicious 3 minute microwave chocolate mug cake

Thursday, 19th August 2010


Looking for something to do with the kids in these last days of the holidays.  This is great fun, and ends up with a delicious snack in the afternoon.  (Also a delicious quick and easy treat for you).  



1 coffee mugKosherpages Image
4 Tbsp. plain flour
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk (or water)
3 Tbsp. oil
A few drops of vanilla essence 

Optional extras
3 Tbsp. chocolate chips
A chunk of your favourite chocolate
1 teaspoon peanut butter
A few small marshmallows

1. Add dry ingredients to mug, mix well with a fork. 
2. Add egg, mix throughly (to avoid any pockets of flour). 
3. Pour in milk, oil and vanilla essence mix well. 
4. Add chocolate, chocolate chips or marshmallows if desired or push a dollop of peanut butter into the center of the batter if desired. 
5. Put mug into microwave (on a plate in case the mixture spills!) and cook for two and a half minutes on 1000 watts. Cake will rise over top of mug.

Allow to cool for 2 minutes.  Put a knife around the edges and turn out onto a plate and serve immediately (delicious served with vanilla ice cream).

Note:  I found 3 minutes a little long, and will try two and a half minutes next time to get a more moist cake.


Easy slow cooker casserole

Thursday, 12th August 2010


3 lb cubed steak
2 lb new potatoes
3 onions sliced
8 carrots peeled and cut into pieces
Sweet potato washed and cubed (optional)
4 tablespoons onion soup and seasoning powder
1 tablespoon soy sauce
Salt and pepper to taste.


Put all the ingredients in the slow cooker before you go out in the morning.
Cover with boiling water and mix together well.
Start this on high for an hour or two and then turn it to auto before you go out.

When you come home in the evening you have a delicious one pot meal to serve.


Click On My Logo