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March 05 Kosherpages launches 

December 05 - KP goes national.

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January 07 - 1st B2B tradeshow

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- Launch of new film review section

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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.


Easy slow cooker casserole

Thursday, 12th August 2010

Ingredients

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.

Method

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.

Pecan Pie

Friday, 6th August 2010

Ingredients

Pie crust
½ cup margarine or oil
1 cup brown sugar
1/3 cup honey
2 tablespoons soya milk or parev whip
1 ½ to 2 cups chopped pecans

Method

Preheat the oven to 200 degrees.

Bring the  margarine or oil, brown sugar, honey and soya milk or parev whip to the boil in a pan and keep stirring.  Let it bubble and keep stirring for one minute. Turn off the heat and add the  chopped pecans.

Pour the mixture into the pie crust and bake for 20 minutes in the oven.

Take it out of the oven, the mixture sets as the pie cools.

 

Red Cabbage Salad

Thursday, 29th July 2010

 

Shredded red cabbage
Can mandarins
Raisins or dried cranberries
Toasted Pine Nuts

Put the red cabbage and the drained mandarins in a bowl.
Make the dressing from 6 tablespoons of the mandarind juice, brown sugar, olive oil, white vinegar, salt, pepper and garlic powder to taste.
Pour the dressing over the cabbage and leave for a couple of hours so the
flavours get chance to mix with the vegetables.
Sprinkle generously with toasted pine nuts before serving.
This salad keeps well and improves as the dressing is on for longer.
 

Chocolate Chip Cookies

Monday, 26th July 2010

Ingredients

115g/4oz butter or margerine at room temperature
50g caster sugar
110g dark brown sugar
1 egg
½ teaspoon vanilla essence
170g plain flour
½ teaspoon of bicarbonate of soda
Pinch of salt
8oz chocolate chips

 Method 

Preheat your oven to 350F/180C/Gas 4 and line 2 large baking sheets with bakewell paper.

With an electric mixer, cream the butter (or margarine) and both sugars together until light and fluffy.

In another bowl, mix the egg and vanilla, and then gradually beat into the butter/margerine mixture. Sift over the flour, bicarbonate of soda, and salt. Finally add in the chocolate chips and mix well to combine.

Place heaped teaspoonfuls of dough at least 5cms apart, as the mixture will spread out.

Bake until lightly coloured, which takes around 10-15 mins (if you like a softer chewy cookie, bake for less time).

Transfer to a rack and cool.

Best eaten within 1 week (although probably won’t be there after a few hours!)

Freezes well.

Alternative – double chocolate chip cookie:  Replace 2 to 3 tablespoons of the flour with drinking chocolate or cocoa 

Hazelnut and Bean Burgers

Thursday, 15th July 2010

Hazelnut and Bean Burgers

This is a very tasty and nutritious vegetarian burger, perfect for the nine days.  

Ingredients 

½ cup (3.5 oz, 100 g) ground hazelnuts (you can also use ground almonds or other ground nuts) 

One 7-oz (200 g) can tomatoes 

One 14-oz (400 g) can beans drained (haricot, kidney or pinto beans are all good for this) 

1 cup (3.5 oz, 100 g) bread crumbs (or matzah meal)

¼ tsp. ground cumin (optional)

salt and pepper to taste

soy sauce to taste

 

Method

 Pre-heat oven to 375F (190C)

Mix all the ingredients together. Using a food processor or blender, make into a smooth purée. Form into burger shapes (if the mixture is not stiff enough, add more breadcrumbs or a little flour). Bake the burgers on a tray lined with Bakewell or greaseproof paper for 30 to 40 minutes.

This recipe makes six to eight burgers.

 

Courgette and Carrot Loaf

Thursday, 8th July 2010

 

Ingredients

3 cups self raising flour

1 tsps cinnamon (optional)

1/2 tsp salt

1 cup sugar

2 medium carrots peeled and coarsely grated

2 medium courgettes unpeeled and coarsely grated

1/2 cup sunflower oil

2 large eggs

TOPPING:

1/2 cup dark brown sugar

1/2 cup rolled oats or crushed cornflakes

1/3 cup plain flour

1/8 tsp salt

2 oz block margarine

Method

1. Pre-heat oven to 350 degrees F (180 degrees C)

2. Lightly grease bottom and sides of a 9" by 13" baking tin or 2 loaf tins

3. Combine flour, cinnamon, and salt.

4. In a separate bowl combine sugar, carrots, courgettes, oil and eggs.

5. Add in the flour mixture and stir until combined.

6. Put the mixture into the tins.

7. Make topping, mix the dry ingredients.  Rub in the margarine to make a crumble - to bread crumb stage.

8. Sprinkle the crumble mixture over the batter and bake for approximately one hour.

Notes

This is a very easy and delicious recipe, which can be served as a warm vegetable/kugel on a Friday night, and equally delicious served cold for Shabbos lunch.

The crumble topping can be doubled as it is delicious and more of it is good!

This can also be made as muffins for sheva brochas or parties (for this you do need the extra topping).

The sugar in the recipe can be reduced and it is still delicious!

 

Parev Ice Cream

Friday, 2nd July 2010

Ingredients
8 eggs separated
2 glasses caster sugar
2 glasses vegetable oil
Flavouring

Method
Beat the egg whites until stiff (use a perfectly clean and dry bowl or the egg whites won’t whip up properly), once at the correct consistency add a little of the sugar and continue whisking for a few seconds.  This helps the egg whites keep their volume.

Place the egg yolks in a food processor with the rest of the sugar and your chosen flavouring and blend well, add the oil slowly through the feeder in the top of the food processor.  The mixture should thicken.
Fold the egg yolk mixture into the egg white mixture, and make sure the two mixtures are combined well.
Pour into a container and freeze.

Suggested Flavours:
A teaspoon of vanilla essence
Half cup (or more) drinking chocolate or cocoa.
6 to 10 chocolate mints
strawberrys (add an extra half a glass of oil as the water content of the strawberrys makes the ice cream too solid when frozen.
Half a can of peaches or apricots
A sliced mango
Halvah
Banana
Peanut butter

Chopped marshmallows, Chopped meringues or Any other chopped cookie can be added to the ice cream at the stage where the egg white mixture and egg yolk mixture are combined.

The flavours are only limited by our imagination!!!
 

Pepperanata

Friday, 25th June 2010

Ingredients

2 Red, 2 orange and 2 yellow peppers
Onions
Tin of tomatoe puree
A couple of cloves of garlic
Salt, pepper and paprika
 
Method
Fry the onions in olive oil until golden brown.
Slice the peppers and put into a microwaveable bowl
Add the other ingredients and mix well.
Microwave for ten minutes on high – or longer if the peppers are not soft yet.
This can be served as a hot vegetable or as a cold salad, and it freezes beautifully.

Easy creamy apple squares

Wednesday, 16th June 2010

Ingredients
2 ½ cups flour sifted
2 ½ teaspoons baking powder
1 cup margarine (room temperature) - this can be replaced with oil
1 cup sugar
1 teaspoon cinnamon (optional)
grated rind of one half a lemon
1/8 teaspoon salt
1 20 oz can applesauce

Method
combine all the ingredients except for the applesauce.
Pat half of the mixture into a well greased 9 x 13 inch baking pan.
Spread with apple sauce
Crumble the remaining dough mixture and sprinkle evenly over the top until the applesauce is covered.
Bake in a pre-heated oven 375 degree oven for 30 minutes.

This can be either served as a dessert warm or cold, or cut into squares and put into paper cases.

Yields about 24 squares.

Variations:

Cheese filling – in place of the apple sauce combine 1 lb cream cheese, 2 well beaten eggs, 2/3 cup of sugar and 1 teaspoon of lemon or vanilla extract until creamy.

Cherry/blueberry filling – use can of pie filling instead of apple sauce

Avocado Salad

Thursday, 10th June 2010

Ingredients
Two avocados
One red pepper
Four sweet pickled cucumbers
Mayonnaise
Lemon juice

Method
Chop the avocados, red peppers and pickled cucumbers.

Add lemon juice (this stops the avocado going brown) and mayonnaise to taste and mix.

This is a delicious salad with an unusual combination of soft and crunchy, and sweet and savoury.

 

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