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Spicy Fish Tacos

Thursday, 14th June 2018



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


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  


  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.

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Ribbon Asparagus Salad with Lime and Chili dressing

Wednesday, 6th June 2018





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     



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



  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.
  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.



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Spicy Lamb Chops with Cucumber Salad

Wednesday, 30th May 2018



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


12 trimmed lamb chops



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



  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.


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Beetroot Hummus

Thursday, 24th May 2018




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



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


  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.

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Lemon, Oat & Coconut Biscuits

Thursday, 17th May 2018




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



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



  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. 

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Roasted Root Mash Pie

Wednesday, 9th May 2018



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




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



  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.

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Lamb and mint burger

Tuesday, 1st May 2018




Burgers are delicious all year; however on the BBQ they have that unique smoky flavour that just enhances the overall taste. Quick and easy to make for a midweek supper, informal friends or family gathering, add this recipe to your repertoire. Lamb and mint have a great affinity. I have added fresh mint for a subtle but balanced effect. To prevent them from sticking to the grill rack, coat sparingly with rapeseed oil. This will also help to stop the burgers from burning on the outside before completely cooked inside.

I like to serve them in pita bread spread with hummus for a slightly Mediterranean touch.

Preparation Time: 30 minutes plus 1 hour chilling             
Cooking Time: 15 minutes
Makes 8


1 kg minced lamb

4 tablespoons fresh mint- roughly chopped

2 teaspoons crushed coriander seeds/ ground coriander

1 onion – peeled and finely chopped

2 eggs

2 teaspoons lemon juice

1 tablespoon wholemeal breadcrumbs

Salt and pepper – to taste


Coating: Rapeseed Oil


8 Mini Pita Bread pockets – cut open

Baby gem lettuce leaves

8 Cherry tomatoes- sliced

3 Pickled cucumbers -sliced

150g hummus

Garnish: Lemon wedges and sprigs of fresh mint.


  1. Mix all the ingredients together either by hand or gently in the food processor. If using the food processor use the pulse button to ensure the not to overwork the mixture as some texture is the desired consistency.
  2. Divide and shape into 8 equal portions and place on a plate lined with baking parchment paper.
  3. Place at the bottom of the fridge covered with cling for 1 hour to rest.
  4. Brush with rapeseed oil.
  5. Pre-heat the grill or light a BBQ.
  6. Cook over a medium heat for 8 -10 on each side.
  7. Toast the pita bread either under the grill or on the BBQ for 2 minutes.
  8. Spread a thin layer of hummus inside the baby gem lettuce. Top with slices of pickled cucumbers and sliced tomato. Insert all of this into the toasted pita bread. Add the cooked burger.


To serve the stylish way: Garnish with sprigs of mint and wedges of lemon.

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Moroccan Roasted Beetroot with Pomegranate and Pistachio Salad

Thursday, 26th April 2018




This is a delicious, colourful and healthy salad that is perfect all year round.


Preparation Time:  25 minutes                  
Cooking Time:  1 hour        
Serves: 4-6



600g beetroots - scrubbed and cut into wedges not more than 2 cm thick. If you prefer not to eat the skin, peel with a vegetable peeler before cutting.

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon cumin seeds

½ teaspoon fennel seeds

¾ teaspoon salt

½ teaspoon cracked pepper


Balsamic Glaze

50ml balsamic vinegar

1 tablespoon maple syrup



1 pomegranate seeds

50g crushed roasted pistachios

1 tablespoon orange zest and a few segments of chopped orange flesh

3 Sprigs of fresh coriander



  1. Pre-heat oven to 200C/ 400F/ Gas mark 6.
  2. Toss beetroots with olive oil, balsamic vinegar, cumin, fennel, salt, pepper in a bowl and coat well.
  3. Place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
  4. To make the glaze, put the vinegar and maple syrup in a small saucepan on medium low heat, and reduce for about 5 minutes or until you have about 3 tablespoons.
  5. When beetroots are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios.
  6. Garnish with orange zest, orange segments and sprigs of fresh coriander.

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Wednesday, 18th April 2018



‘Shakshuka’ means ‘all mixed up’ in Arabic. This versatile egg based dish is eaten in Israel and throughout the Middle East in many forms. Its recent increase in popularity as a café or restaurant choice is notable – it’s not just a hearty breakfast!

Alternative flavour additions includes harissa, olives, chickpeas, chillies, chorizo, aubergine, and feta cheese.

Serve it, with bread or pita to mop up the delicious sauce, in the cooking pan as a perfect sharing dish.

Preparation Time: 10 minutes   Cooking Time: 40 minutes               Serves: 3-4 people


2 tablespoons olive oil

1 onion – peeled and finely sliced
1 red pepper, diced
1 green pepper, diced
6 garlic cloves, crushed
2 teaspoons smoked paprika
½ teaspoon cumin seeds
½-1 teaspoon cayenne pepper

1 teaspoon chilli powder
800g ripe tomatoes – skinned and roughly chopped
2 teaspoons sugar
6 eggs
Small bunch of fresh coriander, roughly chopped



  1. Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
  2. Add the tomatoes and stir in the sugar and bring to a boil, then turn down the heat and simmer for 30 minutes. Taste and season, adding more cayenne and chilli powder if you prefer it spicier.
  3. Make 6 spaces in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 5 minutes until they’re just set. Sprinkle with coriander and serve.

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Chocolate Cinnamon Babka

Thursday, 12th April 2018



Although, this is a traditional Ashkenazi recipe with Polish origins, it has now become one of the most popular pastries in Israel. The word ‘Babka’ in Polish literally means ‘grandmother’ ~ it refers to the layers and shape of the old type of pleated skirts that ‘grandmothers used to wear’. This sweet dough is like brioche and it is twisted and baked in a loaf tin and often enhanced with a streusel topping.

As with many classic recipes there are many variations in both method and ingredients. Popular fillings include almond, cream cheese and chopped nuts but I love the cinnamon and chocolate combination.


Preparation Time: 30 minutes plus 2 hours 45 minutes rising time   

Cooking Time:   25 minutes          Makes: 2 medium sized loaves.


For the Bread Dough                                Streusel Topping                                    

2 sachets dried yeast                               2 tablespoons plain flour

200ml lukewarm milk                               1 tablespoon brown sugar

85g butter                                                 20g butter

85g caster sugar

1 teaspoon vanilla extract

4 egg yolks

425g strong white flour

1 teaspoon salt



100g dark chocolate, coarsely grated

1 teaspoon ground cinnamon,

55g butter - melted


Glaze:  1 egg yolk – whisked


Sugar Syrup:  200g caster sugar, 200ml water, ½ orange



  1. Whisk the yeast into the lukewarm milk and set aside for about 5 minutes.
  2. In a mixer, cream together the sugar and butter until smooth.
  3. Add the yolks to the bowl, one at a time, mixing constantly for 30 seconds between each addition.  Add the vanilla and mix until light and fluffy.
  4. Add the flour and salt and continue to mix until it all comes together.
  5. Now add the milk and yeast mixture and let it mix until it forms a soft dough.
  6. Knead by hand for another 2-3 minutes until the dough is soft and smooth.
  7. Let this rise for about 2 hours.
  8. Line and grease a 2  1kg loaf tin with baking parchment paper.
  9. For the filling: mix the chocolate, butter and cinnamon together in a bowl.
  10. Once the dough has risen, cut in half. Roll each out on to a floured surface into a long rectangle of about 40 cm with a thickness of 1- 2 cm. Spread the chocolate mixture onto each.
  11. Pinch the seams to seal it, then roll up like a swiss roll.
  12. For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.







  1. Combine the streusel topping in the food processor until you have a breadcrumb mixture.  Glaze the babka with egg yolk.
  2. Add the streusel topping to the top of the twisted babka. Cover and prove for 45 minutes or until double in size.
  3. Transfer to a lined loaf tin.
  4. Preheat the oven to 180C/ 350 F and bake for 30 -35 minutes.
  5. Make the sugar syrup by bringing to the boil and simmering for about 5 minutes.
  6. When the babka comes out of the oven – pour over some syrup which gives it a beautiful shine.
  7. Cool on a rack before slicing.

The bread stays good for 2-3 days in an airtight box.

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