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Dairy free & Sugar free Chocolate ‘Cheese’ cake

Thursday, 12th July 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This cake requires no cooking, although needs time to set overnight.  Perfect when you want to prepare in advance as you need to freeze the mixture as part of the assembly process.  It is the ideal recipe when you have over ripe bananas in your fruit bowl. These need to be frozen with the skins on.

 

Preparation Time: Overnight, 20 minutes    plus 2 hours freezing 

Cooking Time: No cooking     Serves: 10 -12

 

Ingredients

For the base

110g walnuts

40g unsweetened cocoa power

200g pitted Medjool dates

1 tablespoon vanilla extract

1 pinch salt

 

For the filling

360g raw cashews, soaked overnight in cold water, then drained

1 1/2 teaspoons vanilla extract

165g frozen ripe banana – defrost and skin removed

1 tablespoon fresh lemon juice

6 tablespoons water

1 pinch salt

40g unsweetened cocoa powder

200g pitted Medjool dates

 

Garnish: Cocoa powder

Decorate with chocolate nibs, chocolate sprinkles

 

Method

  1. For the base, blitz the walnuts in a food processor until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated.
  2. Press the mixture evenly into a cling film-lined 20cm round springform cake tin. Set aside.
  3. For the filling, blitz the filling ingredients until well incorporated and smooth.
  4. Taste the sweetness and add more dates as you wish.
  5. Pour into the tin and smooth out using a wet spatula or spoon.
  6. Cover with cling film and place into the freezer for 2 hours.
  7. Remove 1 hour 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

Thyme, carrot and Hazelnut Flapjacks

Friday, 6th July 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

Unusual, delicious and healthy – these savoury flapjacks are great for a picnic, light lunch or any time snack.  They travel well and are very ‘moreish’. Made with Chevingtons brilliant new cheese spead.

 

Preparation Time: 20 minutes  
Cooking Time: 25 minutes         
Makes 12

 

Ingredients

100g butter

200g rolled oats

1 teaspoon salt

200g grated courgette

200g grated carrot

65g mixed seeds (e.g pumpkin, sunflower, linseed, sesame)

100g hazelnuts, chopped

150g Chevingtons spreadable cheese

Salt and freshly ground black pepper

2 teaspoons chopped fresh thyme

2 teaspoons mixed dried Italian herbs

2 large eggs, beaten

 

Method

  1. Preheat the oven to 200°C/Gas 6.
  2. Melt the butter in a medium sized saucepan. Remove from the heat and stir in the rolled oats, salt, grated courgette and carrot.
  3. Add the mixed seeds, nuts and Chevingtons spreadable cheese, then season with salt and pepper and add the fresh and dried herbs.
  4. Stir in the beaten eggs, mixing thoroughly.
  5. Spoon the mixture into a square tin 23cm x 23cm and 4cm deep lined with baking parchment paper.
  6. Bake for 25 minutes, until set and golden.
  7. Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack.
  8. Cut into squares.

  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

Gooey Vegan Banana ‘cheese' Cake

Friday, 29th June 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

You don’t have to be vegan to enjoy this cake. Sweetened with dates and over ripe bananas this has an amazing delicate flavour. Plan ahead – you will need two frozen bananas – freeze with the skins on.

 

Preparation Time:30 minutes plus 30 minutes fridge time, 8 hours to soak cashew nuts plus 1 hour to set.        

Cooking Time: No Cooking          Serves: 8 people

 

Ingredients

Base

175g soft dried dates

150g raw unsalted cashews  

100g dried banana chips – soaked in boiling water for 5 minutes

3 tablespoons coconut oil 

Pinch salt

1 teaspoon cinnamon

Cheesecake

350g raw unsalted cashews soaked in water for 8 hours)

50ml coconut oil

2 frozen bananas – defrost and remove skin

100ml maple syrup

2 teaspoons vanilla extract

1 tablespoon chia seeds

Pinch of salt

Topping   75g melted chocolate, banana chips and chopped walnuts

For the Base

  1. Pour boiling water over the dried dates and banana chips and leave for 5 minutes to soften. Drain
  2. Add the dates, dried bananas and cashews to a food processor and blend for a few minutes until a sticky, crumbly mixture is formed.
  3. Melt the coconut oil then add it to the date and cashew mixture along with the rest of the base ingredients. Give everything another quick whizz.
  4. Transfer the mixture into an 22cm cake tin lined with parchment paper and press down using a spatula or your fingers.
  5. Place in the fridge for 30 minutes to set.

 

For the Cheesecake Filling

  1. You need to soak your cashews for at least 8 hours in water for a creamier texture.
  2. Drain and rinse the cashews then add them to your blender/food processor along with the rest of the cheesecake filling ingredients.
  3. Blend on high speed for a few minutes or until the mixture is completely smooth.
  4. Take the base out of the fridge and pour the cheesecake mixture on top.
  5. Return to the fridge and leave it to chill for a few hours or until completely set.
  6. Decorate with melted chocolate, dried bananas chips and chopped nuts.

  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

 

Roasted Red Pepper Corn Bread

Friday, 22nd June 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Roasted Red Pepper Corn Bread

Corn bread is delicious with soups, as a snack or serve with gucacomole, vegetable chilli or part of your South American meal. It uses baking powder as its raising agent so its quick to prepare and enjoy.   Will freeze too!

Preparation Time: 25 minutes    Cooking Time:  30 minutes          Serves: 10

Ingredients

1 red pepper– cut in to quarters with seeds and white membrane removed

225g cornmeal/ polenta

300g plain flour

50g caster sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoons smoked paprika

100g grated mild cheddar

350ml milk

150ml sour cream

2 large eggs

150g frozen corn kernels, thawed

 

To serve:

spreadable cheese

 

Method

  1. Preheat the grill to its highest setting
  2. Place the red pepper on a baking tray and grill until the skins are completely charred.  Place in a bowl, cover with cling film, and let sit until cooled, 5 to 10 minutes. Peel off the skins and roughly chop the flesh.
  3. In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cayenne pepper, paprika and grated cheddar.
  4. In a separate medium bowl, whisk together milk, sour cream and eggs. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in chopped peppers and corn.
  5. Transfer mixture into a 2 kg loaf tin lined with baking parchment paper or use a muffin tin lined with paper cases.
  6. Bake until skewer inserted into middle of the cornbread comes out clean, about 25 minutes or 15 minutes for small muffins.
  7. Leave to cool on a wire rack for about 5 minutes.
  8. Slice and spread with the 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

Spicy Fish Tacos

Thursday, 14th June 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

With the trend of South American food taking off, why not make your own fish tacos at home? All ingredients can be purchased kosher, so for a cod fish meal with a difference, put these fish tacos on the menu.  The whole family will love the experience!

Preparation Time: 30 minutes plus 20 minutes marinating  Cooking Time:  45 minutes             Serves: 4 people

Ingredients

4 cod loins – approx 150g each

2 tablespoons olive oil

1 lime, zest and juice

1 tablespoon chili powder

1 jalapeno, green chili - coarsely chopped

50g fresh coriander-  chopped

8 small corn tortillas

 

Pureed Tomato Salsa:

2 tablespoon olive oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 jalapeno chilli, sliced

1 tablespoon chipotle hot sauce

1 tablespoon fresh oregano

2 tablespoons chopped fresh coriander leaves

Salt and pepper

 

Garnish: Hot chilli sauce, Sour cream, chopped spring onion, chopped coriander leaves, chopped avocado  

Method

  1. Preheat the oven to 180C/ 350F / Gas mark 4.
  2. Place fish in a medium size dish.
  3. Whisk together the oil, lime juice, chili powder, jalapeno, and coriander and pour over the fish and marinade for 15 to 20 minutes.
  4. Cook the fish, covered in the marinade for 20 minutes or until fish is white and firm.
  5. Once cooked, discard the marinade.
  6. Leave to rest for 5 minutes and then flake the fish with a fork.
  7. Divide the fish among the tortillas and serve with the tomato salsa and your choice of garnishes as listed above.

 

Pureed Tomato Salsa:

Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, jalapeno chili and cook until tomatoes are soft, about 15 to 20 minutes.

Puree the mixture with a stick blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, coriander and lime juice and season with salt and pepper, to taste.

  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

Ribbon Asparagus Salad with Lime and Chili dressing

Wednesday, 6th June 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

The English asparagus season is rather short, so do take advantage when you can buy it. Ideally use on the day of purchase especially if you are using them raw as in this recipe. The spears are a good source of anti-oxidants, a rich source of folic acid and high in minerals particularly copper and iron.

 

Preparation Time: 20 minutes            
No Cooking     
serves:
  4

 

Ingredients

Dressing
1 small clove of garlic, very finely chopped
2 cm fresh ginger, peeled and finely chopped/ grated
zest and juice of 1 lime
1-2 teaspoons chili paste
1 tablespoon agave nectar or honey
1 tablespoon rice vinegar
salt and pepper
1 teaspoons toasted sesame oil
1 tablespoon rapeseed oil

~

500g asparagus, ends trimmed and stalks peeled into ribbons
100g coarsely grated cabbage (red, green, savoy etc)
3 sprigs of mint, leaves removed and finely sliced
2-3 spring onions, finely sliced

100g cooked black beans – tinned are fine!

~
100g pecan nuts, toasted and roughly chopped

 

Method

  1. Make the dressing: combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or container dish with a tight-fitting lid. Stir to dissolve the salt and combine everything.
  2. Add the sesame and grapeseed oils. Shake mixture vigorously to combine.
  3. Combine the ribboned asparagus, cabbage, sliced mint, spring onions and black beans in a large bowl.
  4.  
  5. Pour the dressing over the top and toss to combine with your hands or tongs.
  6. Place salad on a serving plate and garnish with the chopped pecans and a bit more chopped mint if you like. Serve 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

Spicy Lamb Chops with Cucumber Salad

Wednesday, 30th May 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Marinated in an oriental mix of seasonings, these lamb chops can be cooked on the BBQ, griddle or grilled.  Start the marinade process the night before for best results but make the cucumber salad close to serving.

Preparation Time: 25 minutes plus marinating  Cooking Time:  10 minutes             Serves: 4 people

Ingredients

12 trimmed lamb chops

 

Marinade

4 tablespoons soya sauce

4 tablespoons golden caster sugar

4 tablespoons mirin

3 cm fresh ginger root – peeled

6 cloves garlic – peeled

250g fresh tinned pineapple - drained

1-2 teaspoons chilli powder

2 tablespoons sesame oil

 

Chilli Sauce

3 tablespoons sweet chilli sauce

2 tablespoons rice vinegar

1 tablespoon golden caster sugar

 

Spicy Cucumber Salad

2 cucumbers – cut in half lengthways, deseed and cut in half moon shapes

3 tablespoons sesame seeds - toasted

2 teaspoons chilli flakes

3 tablespoons sesame oil

1 tablespoon golden caster sugar

 

Method

  1. Whizz the marinade ingredients together and pour over the lamb chops. Leave covered overnight or for at least 2 hours.
  2. Mix the chilli sauce ingredients together and set aside.
  3. Put the cucumbers in a bowl and pour over the ingredients. Mix well and set aside.
  4. Heat the grill or BBQ.  Wipe excess marinade off the lamb chops. Cook the lamb for about 3 minutes on each side.  Remove and brush with the chilli sauce on both sides.
  5. Wrap in foil and leave to rest for 10 minutes.
  6. Serve the chops with the cucumber salad and chilli sauce.

 

  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

 

Beetroot Hummus

Thursday, 24th May 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

The word hummus, (which has various spellings) is an Arabic word meaning “chickpea. Made from cooked mashed chickpeas and blended with tahini – (sesame seed paste), olive oil, lemon juice, garlic and seasoning, my version with beetroot provides a vibrant and extra healthy addition to the classic recipe.

Legend speaks of hummus as being described as one of the oldest known prepared foods, even going back to the 12th century. In Israel and many other Middle Eastern countries it is a key part of any mezze meal and eaten as a starter, snack or accompaniment.

 

Preparation Time: 15 minutes   Cooking Time:  5 minutes

Serves: 6-10 people

 

Ingredients

150g cooked beetroot – drained

1 tablespoon tahina

2 x 400g tin chickpeas -rinsed

1 garlic clove –peeled and roughly chopped

2 teaspoons lemon juice

100ml olive oil

Salt and freshly ground black pepper – to taste

 

Garnish:  6 tablespoons black olives

               6 large pitta breads – toasted

               Sprigs of fresh basil – roughly chopped

               Dusting of freshly ground black pepper

Method

  1. Roughly chop the beetroot.
  2. Place the beetroot and chickpeas in the food processor with the garlic, lemon juice and olive oil.
  3. Whiz together until smooth and season to taste.
  4. Toast the pitta bread for 5 minutes or until just golden. Cut into wedges.
  5. Divide the black olives and pitta bread on to 6 plates.

 

To serve : Place a generous helping of hummus on the decorated plate and complete with a dusting of freshly ground black pepper and some chopped basil.

  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

Lemon, Oat & Coconut Biscuits

Thursday, 17th May 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

These vegan biscuits use coconut sugar, xylitol and agave nectar for sweetness.  Agave nectar is a low calorie excellent alternative to honey.

Xyl" is the Greek for wood and Xylitol was first made from Finnish birch trees in the early 1900s. It has recently taken off as a sweetener as xylitol has 40% fewer calories than sugar, 75% less carbohydrates and a low GI (of 7), and it also is thought to inhibit the bacteria in the mouth that causes tooth decay.

 

Preparation Time: 30 minutes    
Cooking Time: 25 minutes    
Makes: 60 mini biscuits

 

Ingredients

120g coconut oil

2 tablespoons almond milk

100g agave nectar

~

600g oats

75g coconut sugar/ xylitol

1 1/2 teaspoons baking powder

1/2 tsp bicarbonate of soda

Pinch of salt 

2 tablespoons dried cranberries

1 tsp vanilla essence

Zest and juice of 2 lemons

3 tablespoons coconut flour

 

Method

  1. In a small saucepan, slowly melt the coconut oil.  Add to this the milk and agave to make a syrupy mixture. Set aside to cool.
  2. Preheat the oven to 150 C.
  3. Whizz the oats in a food processor until they resemble a flour mix.
  4. Transfer to a large bowl with the coconut sugar/xylitol, baking powder, bicarbonate soda and salt.
  5. Add the syrup mixture, vanilla essence, zest and lemon juice and mix again.  With a wooden spoon fold in the cranberries and coconut flour. 
  6. Line 2 baking trays with baking parchment paper.
  7. Roll out the biscuit dough between two pieces of cling film/ baking parchment paper.
  8. Using a 4cm cookie cutter stamp out small biscuits. Transfer to the prepared oven tray.
  9. Place in the oven for around 20-25 minutes or until slightly golden.
  10. Leave on the tray to firm before placing onto the cooling rack. 

  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

Roasted Root Mash Pie

Wednesday, 9th May 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

At this time of the year, all the root vegetables are at their best; carrots, swedes, turnips, parsnips, and sweet potatoes to name just a few.  This is a tasty mix roasted until golden and then topped with a delicious cheesy mash made with Mild Cheddar cheese. It is ideal for a mid week family meal or Sunday night supper and a great way of achieving your ‘5’ a day vegetable requirement.

 

Preparation Time: 35 minutes            
Cooking Time: 1 hour 15 minutes
Serves:  6 people

 

Ingredients

 

300g carrots –peeled and cut in batons

2 turnips – weight approx (400g) – peeled and roughly chopped

4 parsnips – peeled and roughly chopped

1 bulb garlic- separate the cloves but leave the skins on

1 swede approx weight (250g)– peeled and roughly chopped

1 sweet potato  weight approx ( 250g)– peeled and roughly chopped

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

 

For the Cheese Mash

900g maris piper potatoes – peeled and roughly chopped

100g Chevingtons Mild Cheddar cheese - grated

Salt and freshly ground black pepper

1 egg - beaten

 

Method

  1. Pre –heat the oven to 200 C/ 400F / Gas mark 6.
  2. Place the prepared root vegetables in a pan of boiling water. Simmer for 10 minutes and drain.
  3. Transfer to an oven tray lined with baking parchment paper and add the whole garlic cloves.
  4. Drizzle over the extra virgin olive oil, season well and roast for 40 minutes or until soft and golden.
  5. Transfer to an ovenware dish.
  6. Cook the potato in boiling water until soft. Drain well.
  7. Mash using a rice or fork. Stir in the Chevingtons mild cheddar cheese, egg, and season.
  8. Spoon or pipe the potato mixture on to the top of the roasted vegetables.
  9. Bake for a final 25 minutes or until the potato is crispy and golden.

  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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