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Kosherpages Updates

March 05 Kosherpages launches 

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September 08
- 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.

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.  


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



 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



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


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


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.


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

8 eggs separated
2 glasses caster sugar
2 glasses vegetable oil

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
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!!!


Friday, 25th June 2010


2 Red, 2 orange and 2 yellow peppers
Tin of tomatoe puree
A couple of cloves of garlic
Salt, pepper and paprika
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

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

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.


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

Two avocados
One red pepper
Four sweet pickled cucumbers
Lemon juice

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.


Quick and Easy oven baked rice

Monday, 7th June 2010

2 cups easy cook rice
Dash of soy sauce
4 tablespoons onion soup powder
1 tablespoon oil
Salt and pepper
6 cups boiling water

Place rice in an oven proof container.
Add all the other ingredients and mix well.
Put in the oven on 180 degrees for one hour.

Optional extras – add a handful of raisins or cranberries and/or pine nuts
Or add a small can of sweetcorn

Serves four to six people


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