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Denise Phillips profile »
Denise Phillips is a renowned chef, food columnist and the author of four cook books. She runs regular and popular 'hands on' cookery classes, as well as Date On A Plate, a cookery class and dinner party for singles. For more information on Denise, visit www.jewishcookery.com or telephone 01923 836 456.
Posted at 2:36pm Monday 14th November 2011
Have you had your porridge today?
Eating porridge on a regular basis can improve your mental status in addition to help resist bowel cancer.
Posted at 10:00pm Thursday 6th October 2011
October is Chocotober………..as the nation celebrates Chocolate week!
With Chocolate week coming up, this blog is about the magical ingredient that every one loves!
Posted at 11:21pm Wednesday 14th September 2011
Going to Uni
A brief guide and handy tips for your teenagers about to go off to University for first time.
Posted at 9:40am Thursday 11th August 2011
Healthy & Happy All In One Pot
An incite to the new type of cookware called Saladmaster which maximises on nutrition ~ enables you to cook without oil and fat.
Posted at 1:57pm Friday 15th July 2011
'Strictly Kosher'
A review of the recent TV programme about being Jewish in Manchester and an explanation of what 'strictly Kosher' really means.
Posted at 10:28am Friday 17th June 2011
Are you Single Looking for A Double?
The start of Wimbledon may be for singles and doubles, bu the dating game remains a tricky business!
Posted at 9:37pm Wednesday 25th May 2011
Love or Hate It!
The government in Denmark banned marmite today as it claimed it overdosed in minerals and vitamins. Believing that this is a little over cautious, I had given a selection of tasty ways to use this delicious spread.
Posted at 3:43pm Friday 6th May 2011
Wild About Wild Garlic
Getting familiar with wild garlic which is now in season and probably growing in your local woodlands or back garden.
Posted at 9:34am Tuesday 22nd March 2011
New Ways With Daikon
Show some solidarity with a popular Japanese vegetable, Daikon. It is very versatile and similar to the texture of radish. Enjoy raw, cooked or pickled!
Posted at 1:18pm Monday 7th February 2011
The Year Of The Rabbit
An outline of the Chinese New Year, how they celebrate and the Yin and Yan balance in their ingredients.
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