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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.

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.

Pecan Pie

Friday, 6th August 2010


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


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


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


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 


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