Food & Drink

Cholent Recipe – Jewish inspired slow cooker Beef casserole (Can be made Gluten Free)

Northern Living, Cholent Recipe – Jewish inspired slow cooker Beef casserole.This is an idea recipe of cold winter days, especially if you happen to have a slow cooker.

Over the centuries countless regional ethnic dishes have been adopted by Jewish cooks and made kosher to fit the Jewish religious standards for pure eating. This means that “Jewish food” is really world cuisine; there are very few dishes that are uniquely Jewish. Bagels? A Polish baked bread originally created for Lent and later embraced by the Jews. Gefilte fish? A German dish adopted by Yiddish cooks. But Cholent - well, Cholent is one of the few foods that is totally and completely Jewish. It was created because Jewish law does not permit cooking on Shabbat. To adhere to this prohibition, Jewish cooks began to create meat and bean stews in heavy pots that would slowly simmer inside a low-heat oven overnight. They would prepare the stew on Friday before sundown, cook it partially, and place it into the oven to continue cooking throughout the night. That way, there would be no need to kindle a fire or light a stove during the hours of Shabbat; they would simple remove the stew from the oven at meal time and it would be fully cooked and ready to serve. 


2 1/2 lbs large red potatoes, peeled and halved (for a smaller slow cooker, use 2 lbs)

2 whole onions, chopped

2 1/2 lbs beef stew meat or brisket, cut into chunks (for a smaller slow cooker, use 2 lbs)

2 marrow bones - Ask your butcher for these, they will often be FOC

1 cup dried beans - lima, pinto, chickpeas, red beans (not kidney), or a mixture

1/2 cup pearl barley or coarse-grain Buckwheat  (optional - for gluten free, do not use pearl barley)

3 whole garlic cloves

6 eggs (optional)

1/2 tsp black pepper

1 quart low sodium chicken broth

1 tbsp kosher salt

1 1/2 tsp paprika

1 1/2 tsp turmeric

1 tsp cumin

1/4 tsp cayenne

Water (varies)


(1) The beans in this recipe will soften without any pre-soaking due to the long slow cooking process, however they will be easier to digest with a simple quick soak prior to cooking. To do this, place the beans into the bottom of a large pot and cover with water. The beans will expand to over double their size, so make sure you cover by several inches of water to allow for expansion. Bring the beans to a boil for 5 minutes, then remove from heat. Let them soak in the cooking water for 1 hour, then drain and rinse well before proceeding with the recipe. 

(2) In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel.

(3) Dice the onions and Sprinkle over the potatoes.

(4) Place the beef in a single layer on top of the onions and potatoes. Place the two marrow bones in the meat.

(5) Rinse the beans clean, checking for any stones or impurities. If using barley or Buckwheat, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. Place the three whole garlic cloves into the meat, evenly spaced. Sprinkle the whole mixture with the black pepper.

(6) If using eggs, rinse them well and then tuck them into the meat. In a bowl, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin and cayenne.

(7) Pour the liquid over the Cholent. Add additional water until all of the beans and pieces of meat are covered.

(8) Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it's cooking; add additional water and stir a bit if it's looking too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn't, set it to warm until ready to serve.

(9) Peel the eggs before serving and enjoy.



COMPETITION TIME! 2 cases of Divici Prosecco DOC for the lucky winners

COMPETITION TIME! 2 cases of Divici Prosecco DOC for the lucky winnersAs part of our partnership with some outstanding Wine suppliers we have 2 promotional cases of Prosecco up for grabs. So here is how to get your hands on 6 bottles of Divici Prosecco DOC – Retail Price £139.35


(1) Click the following link and buy a wine of your choice ( Just a couple of bottles if you like!) - Click Here 

(2) At the bottom of this Page you'll see a comments box. Type the name of somebody who you would share your Prosecco with in the box.  (You don't need to tag them, but feel free to do so if you like ). This is the important bit so we can choose our winners!

(3) Our winners will be chosen at random of Saturday 20th January at 5 pm and informed by Private Message

(4) We will add the winners name to this post on Sunday 21st January 2018


It's as easy as that!


Your case of Divici Prosecco DOC  is packed in a traditional wicker hamper basket with faux leather hinges and straps with cut out handles on either end. Your case of Prosecco will be delivered separately by  Bottled & Boxed within 7 working days


CHEESE FEST – Manchester

CHEESE FEST – ManchesterThis February experience an amazing cheese spectacle Manchester. Join Cheese Fest UK for the first time in Manchester, experience some of the cheesiest cheeses in the world with melted raclette, cheese wheels, gooey mozzarella sticks and a whole host of Cheesetastic tastes from the UK's best cheese traders!

Hosted at the amazing Manchester BEC arena.

Join them as they transform the BEC for a day of the cheesiest delights going!

From traditional cheeses to mozzarella sticks, halloumi fries and the most amazing mac and cheese expect to learn about all types of cheese, wines and the best beers that go along with those cheeses at a day that will melt you into a deep love of all things cheese.

More details here -

Cauliflower – the end of the road as a fake food?

Will 2018 be the end of the road for Cauliflower as a trending fake food?Will 2018 be the end of the road for Cauliflower as a trending fake food?

Throughout last year Cauliflower has masqueraded as everything from a pizza base alternative to, only last week, a 'Steak' in a well known national higher end retailer. Is there some shady international Cauliflower pushing cartel at work? Most probably not. It's more likely that this is another Internet driven trend. Somebody somewhere thought of an innovative and alternative use for this humble Brassica and the ball was set rolling. Let's face it Cauliflower does not belong in a pizza base, even dehydrated and ground it makes a poor flour substitute. It has no place in Ice-cream and it certainly does not make a impressive alternative to a good steak. As a 'None Meat loaf' it is what it says it is, but that does not make it good!

It is a versatile vegetable. Boiled, fried, covered in cheese, all good. So perhaps we should just accept that the Cauliflower is good at what it does, but has certain limitations.

So what will take it's place this coming year? We've already seen recipes for Sweet Potato and a pizza base.  Avocado shells replacing Taco cases and Water Melon as an add-hock cocktail container. Hopefully just no more Cauliflower nonsense.

Will 2018 be the end of the road for Cauliflower as a trending fake food? I for one sincerely hope so!


Gołąbki (GF) - Polish cabbage rolls recipe

Gołąbki (GF) - Polish cabbage rolls recipeGołąbki (GF) - Polish cabbage rolls recipe

(Specially requested by Wendy Keniwell)

For the Stuffing:-

200g (7oz) cooked long grain rice

2 large onions

1.2kg (2lb 12oz) of minced beef, veal or pork mince

1 whole white cabbage

1 tablespoon of butter

For the tomato sauce:-

4 tomatoes

2 tablespoons concentrated tomato paste

200 ml (7 oz) single cream

1 vegetable stock (GF) cube

2 tablespoons plain (all-purpose or Gluten Free) flour


(1) Cook the rice according to the instructions on the packet and drain. Chop the onions finely and fry them in a little butter until softened. Mix the mince, onions and rice together and add a little salt and pepper.

(2) Soften the cabbage leaves by boiling the whole cabbage in a large saucepan of water for 5-10 minutes, turning occasionally. Drain and carefully peel off the cabbage leaves, keeping them whole. Use a sharp knife to cut out the larger white central veins.

(3) Place about a tablespoon of the mince and rice mixture on each cabbage leaf, then wrap the leaf around a couple of times to make a little parcel. Keep a few leaves back to line the saucepan.

(4) Put a tablespoon of olive oil and about 1cm (½ in) of water in a large saucepan. Line the pan with 2 or 3 cabbage leaves, then add the wrapped parcels. Add the butter and cover with another layer of cabbage leaves.

(5) Pour in 200ml (half a pint) of cold water then cover and bring to the boil, then lower the heat so it gently simmers for 1½ hours

(6) Remove the cooked rolls and pour off 500ml (17 fl oz) of the liquid from into a small saucepan to make the sauce. Add the tomatoes, tomato paste and cream and heat together gently, mashing the tomatoes with a fork so they break down. Mix the flour with a little water into a smooth paste and add to thicken the sauce. Season with a pinch of salt and pepper or sprinkle in a stock cube to taste.

(7) To serve, place 2 or 3 gołabki on each plate then pour over the tomato sauce at the table.




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