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

Advertisement
 

Manchester Eruv

Advertisement
 
Kosherpages
Updates

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.


Chocolate Beetroot Cupcakes

Friday, 23rd February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This cake is an unusual mix of ingredients which merge well to produce a very moist recipe that is full of goodness. The mixture can also be made in a loaf tin and used as a dessert with chocolate custard or ice cream or for tea with thick cream.  ( It will then take about 30 minutes to cook.)

 

Packed with the goodness of both apples and beetroot – If you have a guest who says they don’t like beetroot ~ don’t tell them the ingredients as they will never know! they might change their mind on discovery!!

 

Beetroots are remarkably healthy and delicious vegetables. They get their distinctive colour from Betalain. Betalains are anti-oxidants, anti-inflammatory and detoxifying.  They also help to make red blood cells and are high in vitamin C and potassium.

 

The whole vegetable can be used – roasted, boiled, raw, pickled, steamed, grated and baked. And the delicious leaves can be used like spinach!

 

Preparation Time: 20 minutes     Cooking Time: 30 minutes  Makes: 14 cup cakes

 

Ingredients

175g cooked beetroot – vacuum packed non vinegar

200ml vegetable oil

75g cocoa

180g plain flour

2 teaspoons baking powder

150g caster sugar

2 apples – peeled and roughly chopped

3 large eggs

2 teaspoon vanilla extract

 

Method

 

  1. Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
  2. Place paper cases into muffin tins.
  3. Whizz the beetroot into a purée and add the eggs, and then the oil.
  4. Mix the remaining ingredients in a bowl and add the beetroot purée.
  5. Fill the paper cases 2/3rd full with the mixture.
  6. Bake in the preheated oven for about 20 minutes or until a toothpick is inserted and comes out clean.

 

 

To serve the stylish way: Dust the plate with cocoa powder.

  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

Rosemary Lamb Chop Bake

Thursday, 15th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Enjoy new season lamb chops with fresh rosemary and garlic. Good lamb chops should have light red, finely textured meat with smooth, white fat. The fat provides flavour and ideally it should be evenly distributed. If you have time to marinate them, a good splashing of olive oil, lemon juice and a little red wine is a great combination!

It is also suitable for a mid-week family meal during Pesach.      

Preparation Time: 15 minutes     Cooking Time: 30 minutes   Serves: 4 people                      

 

Ingredients

1 kg potatoes –skins on and cubed

8 – 12 lamb chops

3 tablespoons olive oil

8 sprigs of rosemary

 

1 whole bulb garlic – left whole

2 red onions – peeled and cut into large wedges

~

300g cherry tomatoes on the vine

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper

 

Garnish: Sprigs of fresh rosemary

               Lemon wedges

 

Method

  1. Parboil the potatoes so that they are just soft. Drain and transfer to an ovenware dish.
  2. Heat the oil in a large frying pan. Brown the chops on both sides. Lift out of the pan and set aside. 
  3. Preheat the oven to 175 F/ 350 F/ Gas mark 4.
  4. Sit the chops on top of the potatoes. Add the rosemary, red onions and garlic. Season and roast in the oven for 30 minutes.
  5. Add the tomatoes and balsamic vinegar; roast for a final 5 minutes.

 

Serve immediately with sprigs of fresh rosemary and lemon wedges.

 

 

  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

Oregano & Olive Roast Chicken

Wednesday, 7th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Finding a roast chicken dish which is slightly different is always welcome.  Sometimes ‘same old’ needs to be refreshed with the addition of something new!  This recipe is flavoured with oranges, olives, and garlic and lemon juice.

 

Preparation Time: 30 minutes           
Cooking Time: 45 minutes           
Serves: 6

 

Ingredients

12 chicken thighs/ pieces of chicken – skin removed

1 bunch fresh oregano – leaves chopped

Juice of 2 oranges

Zest of 1 orange

3 cloves garlic – peeled and roughly chopped

4 tablespoons extra virgin olive oil

Sea salt and freshly black pepper

 

Olive Topping

200g mixed green and black olives   pitted and chopped

2 garlic cloves – skinned and finely chopped

1-2 red chillies - deseeded and finely chopped – optional

Zest of 1 orange and 1 tablespoon orange juice

2 fresh oregano sprigs – leaves only

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

2 teaspoons lemon juice

1 teaspoon honey

~

2 small oranges – sliced

Pinch of sugar

 

Method

  1. Trim the chicken thighs / pieces of any excess fat or skin and place in a large dish.
  2. Add the oregano, garlic, orange juice and zest, 2 tablespoons oil and some black pepper.  Mix with your hands, cover and marinate in the fridge for a few hours or overnight.
  3. For the olive topping, put all the ingredients in a bowl and mix and set aside.
  4. Preheat the oven to 190C/ 170F fan/ Gas mark 5.
  5. Take the chicken out of the marinade.  Heat 2 tablespoons oil and sauté on both sides until golden. Do in batches so the chicken is in one layer.
  6. Transfer to an ovenware dish, add the marinade ingredients and roast covered for 20 minutes.
  7. Remove from the oven and now add the orange slices some under the chicken and some on top.  Add pinch of sugar and roast for another 20 minutes.
  8. When ready to serve, scatter over the olive topping.

  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

Winter Pastry Roll With Kale Pesto

Friday, 2nd February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is tasty vegan main course that even meat lovers will love! Made with all my favourite
winter ingredients and serve with cranberry sauce.

Preparation Time: 40 minutes plus 1 hour chilling
Cooking Time: 1 hour 20 minutes
Serves: 6 people

Ingredients
1 red onion – peeled and cut into 8 wedges
250g raw beetroot – peeled and cut into small pieces
200g butternut squash – peeled and cut into chunks
4 garlic cloves- unpeeled
6 tablespoons olive oil
3 tablespoons fresh thyme – leaves only
1 tablespoon sumac
250g cooked puy lentils
2 x 180g pack whole cooked chestnuts – roughly chopped
250g kale
Juice of 1 lemon
2 x 320g ready rolled puff pastry
~
2 tablespoons almond milk
3-4 tablespoons sesame seeds

Method
1) Pre-heat the oven to 180C/ 350 F/ Gas mark 4.
2) Toss the onion, beetroot, squash and garlic in 2 tablespoons olive oil and season
with thyme, sumac and salt and pepper.
3) Roast for 45 minutes or until the vegetables are tender but still retain their shape,
then stir in the lentils and half the chestnuts.
4) Squeeze the garlic from the skins, reserve half and squash the other two into the
lentil mixture. Leave to cool completely.
5) Bring a large pan of salted water to the boil, tip in the kale, cook for 1 minute until
wilted, then drain under cold water until cool. Squeeze all the water from the
kale, then put it in the small bowl of the food processor along with the reserved
garlic cloves, chestnuts, lemon juice, olive oil and salt and pepper.
6) Blitz to a thick paste like pesto and season to taste. Divide mixture into two.
7) On a lightly floured work surface unravel the two sheets of puff pastry.
8) Spread the kale pesto along the pastry base and then top with the cooked
vegetables.
9) Brush all borders with some almond milk, fold over the ends, then carefully roll
the pastry lengthways to completely encase the filling into a roll.
10) Place on a baking sheet lined with parchment paper.
11) Brush the top with the remaining almond milk, sprinkle with a little sumac and
sesame seeds.
12) Bake for 30 - 35 minutes on 200C/ 400F / Gas mark 6 or until crisp and golden.

Garnish: Scatter with thyme leaves and flaky sea salt.

 

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

Cardamom & Clementine Cake

Thursday, 25th January 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This year Tu B’shvat is at the end of January where clementines are still very much in season.  This gluten free cake has an aromatic spicy sweet flavour of cardamom.  Cardamom seeds come from the ginger plant family and provide a good source of potassium.  The syrup poured over the cake keeps it moist and delicious.

Preparation Time: 20 minutes 
Cooking Time: 1 hour plus 2 hours simmering time 

Serves: 10 -12 people

 

Ingredients

5 clementines

Vegetable oil – for greasing

200g caster sugar

300g ground almonds

Seeds from 8-10 green cardamom pods – ground to a powder

1 teaspoon baking powder

2 teaspoons vanilla extract

6 large eggs

Juice of 1 lemon

1 cinnamon stick

 

Method

  1. Put 3 clementines in a pan of water, bring to the boil and simmer for about 2 hours until tender, adding more water if necessary.  Drain and leave to cool.
  2. Cut in half and pick out any pips, then whizz the fruit including the skin and flesh to a pulp in a food processor.
  3. Preheat the oven 160C fan/ Gas mark 4.
  4. Grease and line a 23cm spring form loose based cake tin with baking parchment paper.
  5. Put 150g of the caster sugar, almonds, ground cardamom and baking powder in a large bowl. Stir then add the pulped clementines, vanilla extract, eggs and mix well.
  6. Pour the mixture into the prepared cake tin and bake for 50-60 minutes.
  7. Meanwhile squeeze the juice from the remaining 2 clementines in a pan. Add the lemon juice and remaining 50g sugar.
  8. Heat gently until the sugar has dissolved, then add the cinnamon stick and simmer for 3 minutes.
  9. Remove the cake from the oven and pierce the top in a few places with a skewer.
  10. Drizzle over the clementine syrup and leave for 1 hour to soak in. Transfer to a wire rack to cool completely.

 

 

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

‘Creamy’ Sweet potato & chickpea soup

Thursday, 18th January 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Sweet potatoes and pureed chick peas have a magical way of producing a very ‘creamy’ texture together.  Topped with slightly spiced chick peas this makes a delicious healthy and vegan soup for the whole family. 

 

Preparation Time: 10 minutes  Cooking Time:15 minutes Serves: 6 people

Ingredients

1 tablespoon olive oil

2 large red onions – peeled and roughly chopped

1 kg – (approx. 4 )  sweet potatoes  peeled and cubed

2 tablespoons dried coriander

~

2 tins 400g chick peas – drained and rinsed

1 1/2 litres vegetable stock

Salt and freshly ground black pepper – to taste

Garnish:  100g tinned chick peas – drained

                Drizzle extra virgin olive oil, dried coriander 

                Sprigs of fresh coriander

Method

  1. Heat the olive oil, onions, sweet potato and coriander in a large saucepan over medium high heat.
  2. Add the chick peas and stock.
  3. Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through.   Season to taste.
  4. Puree soup using a stick blender or liquidizer until smooth.
  5. Reheat before serving.
  6. For the garnish, place the chick peas on a tray lined with baking parchment paper.
  7. Drizzle over some extra virgin olive oil, dried coriander, sea salt and freshly ground black pepper.
  8. Roast for 20 minutes on 200C/ 400F/ Gas mark 6 for 20 minutes or until golden and crispy. Remove and set aside.
  9. Reheat soup when ready to serve and garnish with roasted chick peas.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

    Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

Kasha Varnishkes

Thursday, 11th January 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Kasha Varnishkes is kasha buckwheat cooked with pasta bows. It originates from the Jews of Eastern Europe notably Russia and the Ukraine.  It is still very popular in American but many English Jews have never heard of it!

 

This is a very traditional recipe that is frequently served with pot roast on a Friday night and is a similar version to the one my aunt in Brooklyn makes each week.

 

Preparation Time: 15 minutes     
Cooking Time: 25 minutes

Serves: 6- 8 people

 

Ingredients

250ml kasha/ buckwheat, coarse grind

1 egg beaten

1 teaspoon salt

600ml vegetable or chicken stock

4 tablespoons vegetable oil

1 large onion – peeled and finely chopped

200g brown cap mushrooms- sliced

225g pasta bows

 

Garnish: Sprigs of parsley and chopped walnuts

 

Method

  1. Pre-heat the oven to 180 C/350F /Gas mark 4.
  2. In a heavy based frying pan, toast the kasha for 2 -3 minutes until it begins to turn golden and give off an aroma.
  3. Immediately stir in the egg, salt and stock and mix well. Cover the saucepan, reduce the heat to simmer and cook the kasha until it absorbs all the stock. (about 5 minutes.)
  4. Meanwhile cook the pasta in rapidly boiling salted water until al dente. Drain and set aside.
  5. Heat 2 tablespoons vegetable oil and sauté the onions and mushrooms and cook for 5 minutes.  
  6. Add the pasta to the cooked kasha mixture.  Transfer the contents to a greased ovenproof dish.
  7. Check and adjust seasoning. Drizzle over 2 tablespoons of oil over the top.
  8. Bake for 15 minutes until the top is slightly brown and crunchy.

 

To serve the stylish way:  Serve spoonfuls of kasha varnishkes and garnish with sprigs of parsley and walnuts.

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

Mixed Grain Butternut Squash Salad with Avocado Tahini Dressing

Thursday, 4th January 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

The variety of pre packed grains seems to be increasing every time I go to the supermarket.  Last week I purchased freekeh, quinoa and spelt mix but there are numerous others available~ the choice is yours.

Preparation Time: 30 minutes  
Cooking Time:  40 minutes   
Serves:   4- 6 people

Ingredients

500g butternut squash – chopped and cut into chunks

2 tablespoons rapeseed oil

150g thin stemmed broccoli – cut into pieces

200g mixed grain – freekeh, quinoa and spelt mix

2 tablespoons fresh mint – leaves only

2 tablespoons fresh coriander – leaves only

2 small avocados – halved and stones removed

1 pomegranate -  seeds only

30g pistachio nuts – roughly chopped

 

For the dressing

2 tablespoons tahini

1 small avocado – stoned, peeled and rough chopped

2 tablespoons fresh mint – leaves only

Juice 1 lemon

2-3 teaspoons clear honey or maple syrup – to taste

 

Method

  1. Preheat the oven to 200C /400F.
  2. Line a baking tray with baking parchment paper. Tip the butternut squash on to the tray. Drizzle with 1 tablespoon oil, season and roast for 20 minutes.
  3. Blanch the broccoli in boiling water for 2 minutes or steam to al dente. Drain and set aside.
  4. Make the dressing by placing all the ingredients in the small bowl of the food processor – add 1-2 tablespoons water and a pinch of salt. Whiz to make a smooth loose dressing.
  5. Cook the grains according to the packet instructions, then leave to cool.
  6. Transfer the grain mix to a large salad bowl.  Add the butternut squash, broccoli, herbs, pomegranate seeds and pistachio nuts.
  7. Remove the skin from the avocado by sliding a dessert spoon between the skin and flesh to remove it in one piece. Place on a chopping board and slice.
  8. Squeeze over the lemon juice and transfer to the salad.

 

Drizzle the dressing over the top just before serving. 

 

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

Sesame Spiced Roasted Turkey Thigh

Wednesday, 20th December 2017

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

I was excited to discover a new cut of meat, boneless, skinless turkey thigh in my butcher and decided to make this recipe with it.  You could of course use chicken pieces if you prefer. 

I have lightly dusted the meat in a sesame herb spice mix and then slow roasted it for 2 hours to tenderize.  Prepare in advance ready for the oven up to 2 days in advance.

Preparation Time: 20 minutes plus 15 minutes to rest  

Cooking Time:   2 hours            Serves: 4 – 6 people

 

Ingredients

Spice Mix: 2 tablespoon sesame seeds, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 teaspoons sweet paprika

1.2 kg skinless, boneless turkey thigh

1 tablespoon olive oil

2 red onions – peeled and cut into crescents

500ml chicken stock

150ml white wine/ apple juice

2 garlic cloves – peeled and finely chopped

150g pitted black olives – keep back 1-2 tablespoons for garnish

Juice of 1 lemon

Garnish:  Sprigs of fresh thyme. Slices of lemon and

Method

  1. Dust the meat in the spice mix.
  2. Heat the olive oil in a large frying pan. Brown the turkey on both sides  just to seal the spices and colour the flesh. Add the onions and cook for 3 minutes.
  3. Transfer to an ovenware dish.
  4. Add the stock and wine/ apple juice so the meat is covered.
  5. Stir in the garlic, olives and lemon juice.
  6. Preheat the oven to 160C/ 320F/ Gas mark 3.
  7. Roast covered for 2 hours.
  8. Remove from the oven.  Place the meat on a carving board and leave to rest for 15 minutes.
  9. Slice the meat and return to the ovenware dish. Keep warm in the oven / hot plate until ready to serve.

 

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

Salted Caramel and Raspberry Pots

Friday, 8th December 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Here is a recipe from her new book
what a great present for Chanukah!

These layered pots of crushed biscuits, salted caramel and raspberries are an
impressive romantic dessert that can also be made parev. Layer the mixture in glass
dishes, ramekins, wine or champagne glasses for a stylish look. The added bonus
about this dessert is that is has to be made in advance so no last minute cooking or
preparation is required.

Preparation Time: 25 minutes Cooking Time: 10 minutes Serves: 6
For the salted caramel sauce:
90g unsalted butter/ non-dairy margarine
165 g soft light brown sugar
1 teaspoon vanilla essence
125 ml double cream/ parev Alpro single cream
1/2 teaspoon flakes of sea salt
For the pots:
100ml double cream/ Parev whipping cream
1 teaspoon vanilla essence
4 teaspoons icing sugar
100g biscuits, roughly crumbled (Use ginger, digestives, amaretti or plain chocolate)
200g fresh raspberries
Method
For the salted caramel sauce:
1. Melt the butter in a small saucepan over a medium-low heat.
2. Add the sugar and stir until it dissolves.
3. Add the vanilla and cream and bring to boiling point. 
Turn the heat down and simmer for 5 minutes, stirring continuously until
thickened and the colour of toffee. Stir in the salt and leave to one side. 
For the pots:
1. Using an electric hand whisk, whip the cream until it starts to thicken. Add the
vanilla and sugar and continue to whisk until a soft peak consistency. 
2. Cover the base of your glass/ dish with crushed biscuits. Top with a layer of
the salted caramel sauce, followed by a layer of cream and topped off with
raspberries.
3. Chill until ready to serve.

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

Advertisement
 

Click On My Logo
 

Advertisement
 

Advertisement