Yes our judge for this month's Paper Chef, Jenny from I could even eat a baby deer! has selected a winner.
Click here to find out who that is.
Monday, 14 December 2009
Thursday, 10 December 2009
Paper Chef #47
For this month's challenge we started off with a totally empty pantry - just a theme of Christmas.
We asked for ingredients to stock our pantry and the suggestions flowed in.. From this newly stocked pantry last month's winner, Jenny from I could even eat a baby deer! , rummaged around and came out with the 3 random ingredients of mustard, thyme, & saffron, and then selected the fourth ingredient of her own choosing - ham.
Those that took up the Challenge were:
Pauline with her Ham and cheese croquetas with salad and mustard dip
We asked for ingredients to stock our pantry and the suggestions flowed in.. From this newly stocked pantry last month's winner, Jenny from I could even eat a baby deer! , rummaged around and came out with the 3 random ingredients of mustard, thyme, & saffron, and then selected the fourth ingredient of her own choosing - ham.
Those that took up the Challenge were:
Pauline with her Ham and cheese croquetas with salad and mustard dip
Ilva, of Lucullian delights created a Saffron Breaded Ham with a Mustard seed, Thyme & Pecorino filling
From Bron Marshall we have Bron's Little Ham, Cranberry and Saffron Rice Stuffing Cakes
And Karen from Prospect: The Pantry with a mouth watering assortment of appetisers
The task is now upto Jenny to select a winner, and from this selection it will be hard!!
Pauline's entry for Paper Chef #47
Ham and cheese croquetas with salad and mustard dip
Ham and cheese croquetas (6 pieces)
Ingredients:
100 gram of ham, cut into small screds
50 grams of cheese, cut into small cubes
1 egg
a few threads of saffron
flour and bread crumbs for coating the croquetas
4 tablespoons of flour
2 tablespoons of melted butter
1 cup of milk
pinch of nutmeg
pinch of salt
pinch of ground black pepper
oil for frying
Make a roux by heating butter and adding flour. While stirring,
slowly add milk to make a bechamel sauce.
Add salt, pepper and nutmeg. Add cheese and let it melt
into the roux. Mix ham through the mixture. Let it cool off
in the fridge. Roll the dough into 6 croquettas, and put
them back into the fridge. In the meantime, add saffron and
egg into a small bowl, stir well. Cover a dish with flour.
Take the croquetas from the fridge, cover them with the egg
mixture and roll them through the flour. Put them back in the
fridge. In the meantime, cover a dish with bread crumbs
and add a big layer of oil to a small frying pan. Heat the oil.
Dip the croquettas in the egg mixture for the second time,
and coat them with bread crumbs. Put them back into the fridge.
When the oil is heated enough (you can carefully test with a
drop of water) add the croquettas to the pan. Fry croquetas
for 3 minutes. You can use the saffron egg mixture to
make an omelette.
Serve with salad with thyme dressing and use mustard for dipping.
Enjoy!
Ingredients:
100 gram of ham, cut into small screds
50 grams of cheese, cut into small cubes
1 egg
a few threads of saffron
flour and bread crumbs for coating the croquetas
4 tablespoons of flour
2 tablespoons of melted butter
1 cup of milk
pinch of nutmeg
pinch of salt
pinch of ground black pepper
oil for frying
Make a roux by heating butter and adding flour. While stirring,
slowly add milk to make a bechamel sauce.
Add salt, pepper and nutmeg. Add cheese and let it melt
into the roux. Mix ham through the mixture. Let it cool off
in the fridge. Roll the dough into 6 croquettas, and put
them back into the fridge. In the meantime, add saffron and
egg into a small bowl, stir well. Cover a dish with flour.
Take the croquetas from the fridge, cover them with the egg
mixture and roll them through the flour. Put them back in the
fridge. In the meantime, cover a dish with bread crumbs
and add a big layer of oil to a small frying pan. Heat the oil.
Dip the croquettas in the egg mixture for the second time,
and coat them with bread crumbs. Put them back into the fridge.
When the oil is heated enough (you can carefully test with a
drop of water) add the croquettas to the pan. Fry croquetas
for 3 minutes. You can use the saffron egg mixture to
make an omelette.
Serve with salad with thyme dressing and use mustard for dipping.
Enjoy!
Wednesday, 2 December 2009
Ingredients are up!!!
The lovely Jenny from I could even eat a baby deer! has selected the ingredients for the December challenge.
You can find them here
Post your recipe on your blog (or if you don't have a blog, send recipe and photos so we can post it here on the PC blog) and send the link to paperchef AT gmail DOT com before midnight on Tuesday December the 8th.
You can find them here
Post your recipe on your blog (or if you don't have a blog, send recipe and photos so we can post it here on the PC blog) and send the link to paperchef AT gmail DOT com before midnight on Tuesday December the 8th.
Friday, 27 November 2009
Paper Chef #47
Last chance to nominate ingredients for this month's challenge!
orange, cloves, ham, figs, dried dates, mustard, raisins, red cabbage, anchovies, saffron, Prawns, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, saffron, ginger, white fish, kale, honey, fennel, duck, meatballs, rosemary, thyme, fennel seeds, Apricots, Green Beans, Sweet Pepper, Cherries, Aubergines(Eggplant), Nectarines, Passionfruit, Peaches, Lettuce, Tomatoes, Zucchini(Courgette), Anchovies, Chicken, Quail, Lobster, Tuna, Yabbies & Marrons (Crayfish),
JENNY from I could even eat a baby deer! will be posting the final selection on the 2nd so like I said, last chance.....
So far we have:
orange, cloves, ham, figs, dried dates, mustard, raisins, red cabbage, anchovies, saffron, Prawns, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, saffron, ginger, white fish, kale, honey, fennel, duck, meatballs, rosemary, thyme, fennel seeds, Apricots, Green Beans, Sweet Pepper, Cherries, Aubergines(Eggplant), Nectarines, Passionfruit, Peaches, Lettuce, Tomatoes, Zucchini(Courgette), Anchovies, Chicken, Quail, Lobster, Tuna, Yabbies & Marrons (Crayfish),
JENNY from I could even eat a baby deer! will be posting the final selection on the 2nd so like I said, last chance.....
Friday, 20 November 2009
The next Challenge - #47
Well the next Paper Chef Challenge is still awhile away and for the next challenge we have decided to go with a theme. Being December the theme is pretty obvious: Christmas!
And so far on our list of ingredients we have:
Nothing. A blank sheet.
Christmas means different things to different people in different parts of the world and what we would like is for everyone to list a few ingredients they would be using for this occasion. The start date for the December challenge is the 2nd and last month's winner JENNY from I could even eat a baby deer! will select from the final list of ingredients.
Leave your list of ingredients either as a comment to this post or email to: paperchef AT gmail DOT com
Your list can be as long or as short as you wish & don't worry about duplicated ingredients, it will all be tidied up in the final list.
Wednesday, 18 November 2009
Thursday, 12 November 2009
Paper Chef #46 - The Roundup
It is time for the roundup, this month's Judge, Dale from Home on the Range, was the one to choose, randomly, three ingredients from the ingredient list and then one of her own choice and the ingredients were pasta, beetroot, chevre and peanut butter. So let's get going with the entries, they are really creative and mouthwatering all of them!
First we have one blog, I could even eat a deer, and two entries, Jenny's and Marcus's, that's the way it goes when you cannot decide and I think it is an excellent solution! So first we have Jenny who created a incredible Chèvre mousse with beetroot, deep fried pasta and peanut butter caramel, a very creative choice!
Marcus on the other hand went Asian and serves us Deep fried Beetroot Skewers with Brunost Satay on a bed of Pasta, I especially like that he uses Norwegian goat's cheese, it has a particular flavour!
Mike of Spikey Mikeys went as far as making his own peanut butter and then went on creating Ravioli stuffed with Chevre & roasted Beetroot with a burnt butter & peanut butter sauce, a great choice!
Rudi of Off the Eaten Path has created something he calls "a fusion dish, combining Asian influences (pasta and peanut sauce) with French sensibilities (beets and chevre). In some respects, it's a layperson's 'wannabe Vietnamese,'" her Cross-cultural vermicelli is a very fresh and tasty entry.
And to finish we have Pauline's entry Beetroot Carpaccio with Orzo (I take it that orzo is a small pasta type and not the Italian orzo which is barley), a great interpretation of the four ingredients!
Impressive aren't they? I am really looking forward to see who will win, it will not be an easy choice I think!
First we have one blog, I could even eat a deer, and two entries, Jenny's and Marcus's, that's the way it goes when you cannot decide and I think it is an excellent solution! So first we have Jenny who created a incredible Chèvre mousse with beetroot, deep fried pasta and peanut butter caramel, a very creative choice!Marcus on the other hand went Asian and serves us Deep fried Beetroot Skewers with Brunost Satay on a bed of Pasta, I especially like that he uses Norwegian goat's cheese, it has a particular flavour!Mike of Spikey Mikeys went as far as making his own peanut butter and then went on creating Ravioli stuffed with Chevre & roasted Beetroot with a burnt butter & peanut butter sauce, a great choice!Rudi of Off the Eaten Path has created something he calls "a fusion dish, combining Asian influences (pasta and peanut sauce) with French sensibilities (beets and chevre). In some respects, it's a layperson's 'wannabe Vietnamese,'" her Cross-cultural vermicelli is a very fresh and tasty entry.
And to finish we have Pauline's entry Beetroot Carpaccio with Orzo (I take it that orzo is a small pasta type and not the Italian orzo which is barley), a great interpretation of the four ingredients!Impressive aren't they? I am really looking forward to see who will win, it will not be an easy choice I think!
Beetroot Carpaccio with Orzo
I thought it would be fun to make a vegetarian version.
Beetroot Carpaccio with Orzo
Ingredients (serves 2)
4 beetroots, cut in slices
1/2 red bell pepper, cut into small pieces
4 mushrooms, without stalks
1 cup of Orzo
1/2 cup of grated fresh chevre
a handful of pine nuts
For the dressing:
1 tbs of olive oil
A sprinkle of balsamico
1 tbs of honey
1 tbs of peanut butter
A pinch of salt
Fresh ground black pepper
Start off with combining the ingredients for dressing, shake well.
Cook the orzo for a few minutes. In the meantime, cut the
mushrooms into small pieces and fry them together with
the bell pepper. Drain the orzo and mix with the pepper and
mushrooms.
In a different pan, heat a little oil and fry the pine nuts until golden.
Take 2 plates and lay the pieces of beetroot in a circle, sprinkle with
dressing and top it off with the pine nuts and grated chevre.
Place the orzo mixture in the centre of the dish, so it becomes
the "heart" of the flower.
Enjoy!
Best regards,
Pauline
Wednesday, 4 November 2009
Ingredients are up!
The ingredients for this month are up, hurry over to see what they are and then create your dish, blog it (if you don't have a blog, send recipe and eventual photos so we can post it here on the PC blog) and send the link to paperchef AT gmail DOT com before midnight on Tuesday November the 10th! I'm looking forward to see what you will come up with!
Sunday, 1 November 2009
Suggestions are open...
Yes, it almost time for the next Paper Chef Challenge.
Last month's winner, Dale from Home on the Range is primed & eager to select the ingredients for the 46th installment of this challenge.
As always we have a list of ingredients to start with, and we always welcome suggestions:
almonds, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, green bell pepper, garlic, fish, eggplant, leeks, strawberries, Tofu, Rutabaga, Queso Fresco, Figs, Prawns, Pork, Apples, dried mushrooms, and Polenta.
From the final list Dale will select 3 random ingredients & a final 4th one of her own choosing.
So start suggesting & watch for the final selection to be posted shortly!
Please read the RULES and regulations if you are new and if you have any questions please contact us at: paperchef AT gmail DOT com.
Last month's winner, Dale from Home on the Range is primed & eager to select the ingredients for the 46th installment of this challenge.
As always we have a list of ingredients to start with, and we always welcome suggestions:
almonds, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, green bell pepper, garlic, fish, eggplant, leeks, strawberries, Tofu, Rutabaga, Queso Fresco, Figs, Prawns, Pork, Apples, dried mushrooms, and Polenta.
From the final list Dale will select 3 random ingredients & a final 4th one of her own choosing.
So start suggesting & watch for the final selection to be posted shortly!
Please read the RULES and regulations if you are new and if you have any questions please contact us at: paperchef AT gmail DOT com.
Wednesday, 21 October 2009
Paper Chef #45 Winner
The Paper Chef #45 has been chosen!
Head on over to musingri where Janie has selected the winning entry.
Head on over to musingri where Janie has selected the winning entry.
If you're keen, start thinking of suggestions of ingredients for next month's Paper Chef Challenge & participate! It's fun!
Thursday, 15 October 2009
Round Up for Paper Chef #45
This month's Paper Chef ingredients were chosen by Janie musingri and I have to admit they did seem quite challenging.
With the random ingredients being Lentils, Green Tea, and Chicken, combined with her fourth ingredient of her own selection: Yams, left me wondering what would all the readers out there create?
Well the suspense is over & I can tell you that while its a lower number of entries than usual, four brave competitors took on this challenge.
So in no particular order we have:
First up, a non-blogger, Pauline with her Marinated Green Tea Chicken Leg
Next there is Dale from Home On The Range with a Lentil Naan filled with Chai Spiced Tofu and Surna Koot. My apologies to Dale for initially posting the wrong recipe!
Well the suspense is over & I can tell you that while its a lower number of entries than usual, four brave competitors took on this challenge.
So in no particular order we have:
First up, a non-blogger, Pauline with her Marinated Green Tea Chicken Leg
Next there is Dale from Home On The Range with a Lentil Naan filled with Chai Spiced Tofu and Surna Koot. My apologies to Dale for initially posting the wrong recipe!
We also have Mary from The Constant Craver with what she calls an un-named dish. Although it is a very creative recipe I have to say!
Then rounding off our entries is Mike from Spikey Mikeys with his Green Tea marinated Chicken with with Lentils & Sweet Potato (or Yam) crisps
So who's recipe will reign supreme in this month's Paper Chef? Stay turned for Janie to select the winner next week.
Meantime read the recipes and select your personal favourite with:
Then rounding off our entries is Mike from Spikey Mikeys with his Green Tea marinated Chicken with with Lentils & Sweet Potato (or Yam) crisps
So who's recipe will reign supreme in this month's Paper Chef? Stay turned for Janie to select the winner next week.
Meantime read the recipes and select your personal favourite with:
Paper Chef #45 Entry:
Pauline's Marinated Green Tea Chicken Leg with Carrot-Lentil Stew and Sweet Potato Gratin.
The recipe is as follows:
Carrot and Lentil stew (serves 2)
Ingredients:
3 carrots
2 ounces of french lentils
1 cup of chicken stock
1/2 cup of water with thickener or 2 tbs of flour
1 tbs of ginger syrup
1/2 tbs of paprika powder
1/2 tbs of cinnamon
pinch of salt
fresh ground pepper or cayenne pepper to taste
Soak lentils overnight in a bowl with water.
Boil lentils for 15 minutes in hot water, drain and set aside.
Wash carrots, peel them and cut them into slices.
Heat a wok pan and add ginger syrup, carrots and lentils.
Add spices and mix well.
Add 1 cup of chicken stock.
Allow to boil for 5 minutes.
Add thickener or flour to the wok and stir well.
Turn down the fire and keep hot until serving.
Green Tea Marinated Chicken
Marinade for 1 chicken leg:
1 cup of green tea
2 tbs of honey
juice of half a lemon
salt & black pepper
Put the chicken and the marinade in the refrigerator for at least 3 hours, then cook in the oven for 30 minutes at 200 degrees.
Sweet Potato Gratin
Ingredients:
500 g sweet potatoes
1 egg
1 clove of garlic
25 ml milk
50 ml cream
nutmeg
salt
ground black pepper
butter
Slice the sweet potatoes (peeling beforehand optional)and quickly boil them in a pan with hot water.
Mix the egg, garlic, cream and spices into a bowl and add milk while stirring.
Mix the sweet potatoes through the mixture and distribute the slices into a buttered oven dish.
Place the dish in the centre of the oven and cook for 20 minutes until set.
Enjoy!
The recipe is as follows:
Carrot and Lentil stew (serves 2)
Ingredients:
3 carrots
2 ounces of french lentils
1 cup of chicken stock
1/2 cup of water with thickener or 2 tbs of flour
1 tbs of ginger syrup
1/2 tbs of paprika powder
1/2 tbs of cinnamon
pinch of salt
fresh ground pepper or cayenne pepper to taste
Soak lentils overnight in a bowl with water.
Boil lentils for 15 minutes in hot water, drain and set aside.
Wash carrots, peel them and cut them into slices.
Heat a wok pan and add ginger syrup, carrots and lentils.
Add spices and mix well.
Add 1 cup of chicken stock.
Allow to boil for 5 minutes.
Add thickener or flour to the wok and stir well.
Turn down the fire and keep hot until serving.
Green Tea Marinated Chicken
Marinade for 1 chicken leg:
1 cup of green tea
2 tbs of honey
juice of half a lemon
salt & black pepper
Put the chicken and the marinade in the refrigerator for at least 3 hours, then cook in the oven for 30 minutes at 200 degrees.
Sweet Potato Gratin
Ingredients:
500 g sweet potatoes
1 egg
1 clove of garlic
25 ml milk
50 ml cream
nutmeg
salt
ground black pepper
butter
Slice the sweet potatoes (peeling beforehand optional)and quickly boil them in a pan with hot water.
Mix the egg, garlic, cream and spices into a bowl and add milk while stirring.
Mix the sweet potatoes through the mixture and distribute the slices into a buttered oven dish.
Place the dish in the centre of the oven and cook for 20 minutes until set.
Enjoy!
Tuesday, 6 October 2009
Paper Chef #45 Ingredients
Ok,
Janie from musingri has selected this months's ingredients for the Paper Chef.
Janie from musingri has selected this months's ingredients for the Paper Chef.
To find out what they are head on over to here to see what has been selected - you'll be surprised & the posibilities are endless. If you need to familiarise yourself with the rules, see here. When you have posted your entry on your blog please send in the url to paperchef AT gmail DOT com before (your) midnight Tuesday 13th October (if you don't have your own blog you can send us your entry and we will post it here on the PC blog). If you have any questions please leave a comment or email us.
Your time starts now! Have fun!
Your time starts now! Have fun!
Tuesday, 29 September 2009
PC#45 Suggestions Please...
Time flies and it's almost time for the next Paper Chef.
First up, a special thanks to Deeba of Passionate About Baking for stepping in as our guest judge last month.
As usual we are asking for suggestions to add to the pool of ingredients for selection. Feel free to nominate ingredients that you would like to cook with, just try not to make them too obscure - remember that we all do have to use them & that means trying to find them!
So far we have:
rocket, almonds, lentils, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, green tea, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, kangaroo/venison meat, boneless chicken, green bell pepper, garlic, orange roughy, eggplant, leeks, strawberries.
Update: Tofu, Rutabaga, Queso Fresco, Figs, Prawns, pasta.
Next week winner of the last Paper Chef, Janie from Musingri, will select 3 random ingredients from this list and a fourth ingredient/theme of her own.
Start thinking & suggesting!
First up, a special thanks to Deeba of Passionate About Baking for stepping in as our guest judge last month.
As usual we are asking for suggestions to add to the pool of ingredients for selection. Feel free to nominate ingredients that you would like to cook with, just try not to make them too obscure - remember that we all do have to use them & that means trying to find them!
So far we have:
rocket, almonds, lentils, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, green tea, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, kangaroo/venison meat, boneless chicken, green bell pepper, garlic, orange roughy, eggplant, leeks, strawberries.
Update: Tofu, Rutabaga, Queso Fresco, Figs, Prawns, pasta.
Next week winner of the last Paper Chef, Janie from Musingri, will select 3 random ingredients from this list and a fourth ingredient/theme of her own.
Start thinking & suggesting!
Sunday, 13 September 2009
The winner is up!
She's a fast one, she is Deeba, the winner is already up so go and take a look at who it is!
Friday, 11 September 2009
Roundup of PC #44
A quick roundup this will be because this month we have quite a few entries here, I am very happy that so many of you decided to join in the fun of Paper Chef. Thank You! And then I want to thank the ever so nice Deeba of Passionate About Baking who at very short notice agreed to help me out and be this month's Judge, please take a look at her really nice food blog, it's full of gorgeous recipes and photos so it is well worth it! But now over to the roundup, I hope you will be as delighted as I am about all the different dishes that the participants have come up with, using this month's four ingredients ricotta, chocolate, ginger and an ingredients of choice as long as it had something to do with Fall.
First out is Marcus of I could even eat a baby deer who made a lovely Chanterelle Toast with Chocolate Ricotta and Jellied Ginger.
Dale made these tasty Pumpkin-Ricotta Cookies with Dark Chocolate and Candied Ginger that you will find on his blog Home on the Range.
Ginger of Tried 'n' Tasted has made some great Apple Ginger Cupcakes for us to feast upon!
Ginger Cheesecake with a Chocolate base sounds good, doesn't it? It's Mike of Spikey Mikey who has created this treat.
Anna of Very Small Anna's entry is a gorgeous Spiced Pumpkin-Ricotta Budino with Cacao Nibs, mmmm.
Cathy of ShowFood Chef invites us to enjoy her flavourful Pumpkin Ricotta Pancakes with Chocolate & Candied Ginger syrup
I was delighted to find an entry from Aparna of My Diverse Kitchen, she often participates in the HotM and now also here with her lovely Chocolate Drizzled Pineapple and Ginger Paneer/ Ricotta Cookies
Ri of MUSINGRI created some incredible Ginger, Ricotta, Pumpkin Wontons, they remind me a little of our tortelli di zucca!
Over at the The Constant Craver we are served something as special as Candied Cookie Surprise!
In the last minute Lori from Lori's Lipsmacking Goodness sent over a delicious Pumpkin Cake With Cannoli Cream Frosting for us.
And I made Ricotta, Ginger and Chocolate Filled Apple Halves.
Thanks again and now it's over to you Deeba! It won't be easy....
First out is Marcus of I could even eat a baby deer who made a lovely Chanterelle Toast with Chocolate Ricotta and Jellied Ginger.Dale made these tasty Pumpkin-Ricotta Cookies with Dark Chocolate and Candied Ginger that you will find on his blog Home on the Range.Ginger of Tried 'n' Tasted has made some great Apple Ginger Cupcakes for us to feast upon!Ginger Cheesecake with a Chocolate base sounds good, doesn't it? It's Mike of Spikey Mikey who has created this treat.Anna of Very Small Anna's entry is a gorgeous Spiced Pumpkin-Ricotta Budino with Cacao Nibs, mmmm.Cathy of ShowFood Chef invites us to enjoy her flavourful Pumpkin Ricotta Pancakes with Chocolate & Candied Ginger syrupI was delighted to find an entry from Aparna of My Diverse Kitchen, she often participates in the HotM and now also here with her lovely Chocolate Drizzled Pineapple and Ginger Paneer/ Ricotta Cookies Ri of MUSINGRI created some incredible Ginger, Ricotta, Pumpkin Wontons, they remind me a little of our tortelli di zucca!Over at the The Constant Craver we are served something as special as Candied Cookie Surprise! In the last minute Lori from Lori's Lipsmacking Goodness sent over a delicious Pumpkin Cake With Cannoli Cream Frosting for us.And I made Ricotta, Ginger and Chocolate Filled Apple Halves.Thanks again and now it's over to you Deeba! It won't be easy....
Thursday, 10 September 2009
Roundupwill be up shortly
Thanks for all the entries, no one rejected for those of you who were worried about being too late. I am late on the other hand so I just wanted to tell you that the roundup should be up tomorrow in case you wondered!
Wednesday, 2 September 2009
Go for it!
The ingredients for Paper Chef's September edition are here! Thanks Deeba!
The most important rule is to have fun and to let your imagination go wild with the ingredients but for the more formal rules, see here and when you have posted your entry on your blog ( if you don't have your own blog you can send me your entry and I will post it here on the PC blog)please send in the url to paperchef AT gmail DOT com before (your) midnight Tuesday 8th September. I'm looking forward seeing what you come up with!
The most important rule is to have fun and to let your imagination go wild with the ingredients but for the more formal rules, see here and when you have posted your entry on your blog ( if you don't have your own blog you can send me your entry and I will post it here on the PC blog)please send in the url to paperchef AT gmail DOT com before (your) midnight Tuesday 8th September. I'm looking forward seeing what you come up with!
Tuesday, 1 September 2009
The Judge
We have a Judge for this month's PC, its Deeba from Passionate about Baking who graciously has agreed to help us out, take a look at her blog tomorrow to see which the 4 ingredients will be. Prepare yourself for some fun!
Sunday, 30 August 2009
It's time to prepare yourself
On Wednesday September's Paper Chef is off again and I hope you will join in to do some crazy, creative cooking, again or for the first time! Last month's winner unfortunately cannot perform the duties but I am working on a substitute and will get back to you as soon as I know something definite! Until then, please add new ingredients to the existing list, it seems to me that we need more protein in there, like meat and fish but feel free to suggest whatever you feel like!
This is the existing list:
rocket, almonds, lentils, cream, ricotta, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, green tea, tuna, lamb, grapes, mushrooms, dark chocolate, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, ginger, mint, beetroot, flour. Updated with kangaroo/venison meat, boneless chicken, green bell pepper, garlic, orange roughy, eggplant
This is the existing list:
rocket, almonds, lentils, cream, ricotta, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, green tea, tuna, lamb, grapes, mushrooms, dark chocolate, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, ginger, mint, beetroot, flour. Updated with kangaroo/venison meat, boneless chicken, green bell pepper, garlic, orange roughy, eggplant
Monday, 17 August 2009
Paper Chef #43 Winner
Yes we have a winner!!
Head on over to Javaholic where Silejeng has selected a winner.
Head on over to Javaholic where Silejeng has selected a winner.
Thank you Silejeng for selecting the ingredients & judging this month.
Friday, 14 August 2009
Paper Chef #43 Round up
The ingredients for this month's Paper Chef (Number 43 - time flies) were selected by Silejeng from Javaholic where she had selected Couscous, Rosemary, Fresh Chili, and Peaches.
Being vegetarian & dairy free ingredients we were expecting quite a variety of entries, and we weren't disappointed. We also had 2 non-bloggers enter, & their recipes have been posted in the Paper Chef blog.
So here we go, in no particular order:
Janie from Musing Ri with Couscous Cakes with Hot Pepper Peach Reduction
Being vegetarian & dairy free ingredients we were expecting quite a variety of entries, and we weren't disappointed. We also had 2 non-bloggers enter, & their recipes have been posted in the Paper Chef blog.
So here we go, in no particular order:
Janie from Musing Ri with Couscous Cakes with Hot Pepper Peach Reduction
Mike from Spikey Mikeys with Pork Tangine with Peaches
Jenny from I could even eat a baby deer with her Trifle of caramelized couscous and baked peaches
Tricia from Jonski Blogski with a Cross-Cultural Casserole
Lori from Lori's Lipsmacking Goodness with Rosemary Scented Toasted Israeli Couscous Timbales with Chili Peach Sauce
The first of out non-bloggers, Yannic's Summer Salad Composed of Couscous Cakes, Peaches and Gorgonzola. I've posted the recipe here.
And our second non-blogger entry, Pauline's Spicy Couscous Beefburger with Olive and Rosemary Focaccia and Fresh Peaches, the recipe is here.
So here they are, 7 different idea's & recipes using the four core ingredients. Visit the contestants blogs & see how the created their dishes.
It will now be upto Silejeng to choose a winner.
Edited: Apologies to Lori & Janie - I had mixed up your pics.
Thursday, 13 August 2009
Paper Chef #43 - Non Blogger Entry 2
Yannic's Summer salad composed of couscous cakes, peaches and Gorgonzola.
Finely chopped rosemary within the cakes perfectly complemented the tangy sweetness of the accompanying chilli-infused peach dressing. We really loved the dish and it will certainly appear often on our table.
Recipe (for 6 cakes, 7 cm diameter):
150g instant couscous
1 egg
1 tablespoon milk
1 sprig rosemary, finely chopped
3 peaches
80g Gorgonzolajuice of
1,5 lemon
2 tablespoons sugar
1 chilli, deseeded and finely chopped
2 tablespoons olive oil
handful of arugula leaves
Pour 200ml boiling water onto the couscous and let well for 10 min.
In the meantime whisk the egg and milk and season to taste with pepper and salt.
Ease the couscous with a fork and add the egg-milk mixture and the rosemary.
Make the cakes by pressing the mixture into cylinder moulds on a backing tray lined with parchment paper.
Boil the peaches in water for 1 min and immediately immerse in icing water.
Peal the peaches and set the peals aside.
Cut 2 peaches in slices and 1 in cubes.
;">Also cut the Gorgonzola in cubes and add to the peach cubes.
For the dressing let simmer the peach peels in the lemon juice, an equal amount of water, the chopped chilli and the sugar for about 20 min, then transfer to a food processor and blend together with the olive oil for 2 min.
Bake the cakes in a preheated oven (180°C) for 8-10 min, then put the peach and Gorgonzola cubes on top and bake for another 8-10 min.
Serve with arugula, peach slices and dressing.
Finely chopped rosemary within the cakes perfectly complemented the tangy sweetness of the accompanying chilli-infused peach dressing. We really loved the dish and it will certainly appear often on our table.
Recipe (for 6 cakes, 7 cm diameter):
150g instant couscous
1 egg
1 tablespoon milk
1 sprig rosemary, finely chopped
3 peaches
80g Gorgonzolajuice of
1,5 lemon
2 tablespoons sugar
1 chilli, deseeded and finely chopped
2 tablespoons olive oil
handful of arugula leaves
Pour 200ml boiling water onto the couscous and let well for 10 min.
In the meantime whisk the egg and milk and season to taste with pepper and salt.
Ease the couscous with a fork and add the egg-milk mixture and the rosemary.
Make the cakes by pressing the mixture into cylinder moulds on a backing tray lined with parchment paper.
Boil the peaches in water for 1 min and immediately immerse in icing water.
Peal the peaches and set the peals aside.
Cut 2 peaches in slices and 1 in cubes.
;">Also cut the Gorgonzola in cubes and add to the peach cubes.
For the dressing let simmer the peach peels in the lemon juice, an equal amount of water, the chopped chilli and the sugar for about 20 min, then transfer to a food processor and blend together with the olive oil for 2 min.
Bake the cakes in a preheated oven (180°C) for 8-10 min, then put the peach and Gorgonzola cubes on top and bake for another 8-10 min.
Serve with arugula, peach slices and dressing.
Paper Chef #43 - Non-Blogger Entry 1
Pauline's Spicy Couscous Beefburger with Olive and Rosemary Focaccia and Fresh Peaches
Couscous-beefburger (per serving)
3 tbs of couscous
1 cube of vegetable stock
50g of ground organic beef
1/2 chilli pepper, finely chopped
12 cilantro leaves
8 flat parsley leaves
Ground black pepper
Salt
Boil water, add vegetable stock. Cook 3 tbs of couscous during one minute.
3 tbs of couscous
1 cube of vegetable stock
50g of ground organic beef
1/2 chilli pepper, finely chopped
12 cilantro leaves
8 flat parsley leaves
Ground black pepper
Salt
Boil water, add vegetable stock. Cook 3 tbs of couscous during one minute.
Drain the couscous in a colander.
Put the couscous, ground beef, cilantro and parlsey, a pinch of salt and ground black pepper in a food processor and blend briefly.
Chop half a chilli pepper in small cubes and add to the pasty.
Shape the pasty into a burger and fry in a grill pan for 8 minutes on each side until golden brown.
Olive and Rosemary Focaccia
150 g of self raising flour
50 ml of water
olive oil
1 stalk of fresh rosemary (optional: one extra for garnishing)
10 black olives, sliced in halves, core discarded.
salt (preferably sea salt)
In a mixing bowl blend 150 g of self raising flour with 50 ml water and 3 tbs of olive oil.
Add olives and 1 teaspoon of salt and mix until the olives are divided evenly over the dough.
Grease a baking tray with 1 tbs of olive oil.
Preheat the oven at 250 degrees Celsius.
Divide the pastry over the baking tray and sprinkle rosemary and a little more salt on top.
Drizzle olive oil over the foccacia and bake it in the oven for 20 minutes.
Serve with fresh peaches (washed and sliced).
Enjoy!!
150 g of self raising flour
50 ml of water
olive oil
1 stalk of fresh rosemary (optional: one extra for garnishing)
10 black olives, sliced in halves, core discarded.
salt (preferably sea salt)
In a mixing bowl blend 150 g of self raising flour with 50 ml water and 3 tbs of olive oil.
Add olives and 1 teaspoon of salt and mix until the olives are divided evenly over the dough.
Grease a baking tray with 1 tbs of olive oil.
Preheat the oven at 250 degrees Celsius.
Divide the pastry over the baking tray and sprinkle rosemary and a little more salt on top.
Drizzle olive oil over the foccacia and bake it in the oven for 20 minutes.
Serve with fresh peaches (washed and sliced).
Enjoy!!
Wednesday, 5 August 2009
Paper Chef #43 Ingredients
Head on over to Javaholic where Silejeng has selected the Ingredients for the next Paper Chef challenge.
Post your entry on your blog and an email sent to paperchefATgmailDOTcom by midnight Tuesday 11th August (your time). If you don't have a blog & wish to enter simply send an email with your entry & a photo of your dish.
Have fun!!
Post your entry on your blog and an email sent to paperchefATgmailDOTcom by midnight Tuesday 11th August (your time). If you don't have a blog & wish to enter simply send an email with your entry & a photo of your dish.
Have fun!!
Sunday, 2 August 2009
Suggestions Please......!
Its almost time for the next Paper Chef challenge - #43 to be precise.
And as always we are asking you, the participants & readers of Paper Chef, to help with nominating ingredients. From the final list, last month's winner Silejeng from Javaholic will randomly select 3 ingredients, and a fourth of her own choosing.
So far we have:
Rocket, Almonds, Lentils, Cream, Ricotta, Prawns, Pasta, Pine nuts, Salami, Dried tomatoes, Brown sugar, Bread, Butter milk, Golden syrup, Balsamic vinegar, Goat's cheese, Green tea, Tuna, Lamb, Fresh Chilies, Grapes, Mushrooms, Dark Chocolate, Yogurt, Beans, Spring Onions, Green Tomatoes, Carrots, Broccolini, Blood Oranges, Olives, Mangoes, Asparagus, Cashew nuts, Wasabi, Cornmeal, Cheese, Couscous, Pineapple, Beef, Fennel, Lemon, Honey, Ginger, Mint, Beetroot, Flour.
Please read the RULES and regulations if you are new and if you have any questions please contact us at: paperchef AT gmail DOT com.
Remember, its a challenge of your creativity!
And as always we are asking you, the participants & readers of Paper Chef, to help with nominating ingredients. From the final list, last month's winner Silejeng from Javaholic will randomly select 3 ingredients, and a fourth of her own choosing.
So far we have:
Rocket, Almonds, Lentils, Cream, Ricotta, Prawns, Pasta, Pine nuts, Salami, Dried tomatoes, Brown sugar, Bread, Butter milk, Golden syrup, Balsamic vinegar, Goat's cheese, Green tea, Tuna, Lamb, Fresh Chilies, Grapes, Mushrooms, Dark Chocolate, Yogurt, Beans, Spring Onions, Green Tomatoes, Carrots, Broccolini, Blood Oranges, Olives, Mangoes, Asparagus, Cashew nuts, Wasabi, Cornmeal, Cheese, Couscous, Pineapple, Beef, Fennel, Lemon, Honey, Ginger, Mint, Beetroot, Flour.
Please read the RULES and regulations if you are new and if you have any questions please contact us at: paperchef AT gmail DOT com.
Remember, its a challenge of your creativity!
Monday, 20 July 2009
The Winner Is Up!
Take a look here! Congratulations to the winner and thank you so much Kristina for being such a good Judge this month!
Sunday, 12 July 2009
Paper Chef #42 - The Roundup
I'm sorry this is so late, yesterday I wrote it all and it just disappeared pouff! because of really flaky internet connection and despite Blogger's autosavings, computers works in mysterious way and when it happened I got so angry that I just closed down the computer and did something else. I hope you are not too annoyed with me. Anyway, I hope this time I will be luckier!
This month's ingredients, chicken, almond, corn and fish sauce, were chosen by last month's winner Kristina from Former Chef and despite summer not being the best time for food blog events, I am happy to present our six entries:
Murasaki of Samurai Viking Cuisine was the fastest, so fast that I almost suspect that she has got some kind of second sight! She created a delicious Chicken with Almond Sauce with Gremolata & Crispy Corn Kernels.
Bronwyn from Food and Shoes is a first timer here and she was also really fast, she made us a very tasty Tropical Flavours Grilled Chicken Salad. I hope she will continue to creat with us hre on PC.
Then we have Spikey Mikeys Mike's non entry that I think is an entry anyway so please enjoy his Korean style Chicken & Corn soup with chicken, prawn & almond dumplings.
Sijeleng's Thai Me Up Chicken and Corn Cellophane Noodle Salad is a great entry and she is also a new comer to PC, Sijeleng - keep the entries coming! Her blog is called Javaholic.
Next entry, Chicken With Almonds and Thai Corn Salsa, comes from Musing Ri from the blog with the same name, she too is new to Paper Chef but hopefully it is not the last time.
My entry was a Light Chicken and Bell Pepper Ragout Served With Almond and Cornmeal Crackers.
Now I exit and I leave the scene for the Judge who will announce her decision later. Thanks a lot to all of the participants, your creativity is impressive!
This month's ingredients, chicken, almond, corn and fish sauce, were chosen by last month's winner Kristina from Former Chef and despite summer not being the best time for food blog events, I am happy to present our six entries:
Murasaki of Samurai Viking Cuisine was the fastest, so fast that I almost suspect that she has got some kind of second sight! She created a delicious Chicken with Almond Sauce with Gremolata & Crispy Corn Kernels.Bronwyn from Food and Shoes is a first timer here and she was also really fast, she made us a very tasty Tropical Flavours Grilled Chicken Salad. I hope she will continue to creat with us hre on PC.Then we have Spikey Mikeys Mike's non entry that I think is an entry anyway so please enjoy his Korean style Chicken & Corn soup with chicken, prawn & almond dumplings.Sijeleng's Thai Me Up Chicken and Corn Cellophane Noodle Salad is a great entry and she is also a new comer to PC, Sijeleng - keep the entries coming! Her blog is called Javaholic.Next entry, Chicken With Almonds and Thai Corn Salsa, comes from Musing Ri from the blog with the same name, she too is new to Paper Chef but hopefully it is not the last time.My entry was a Light Chicken and Bell Pepper Ragout Served With Almond and Cornmeal Crackers.Now I exit and I leave the scene for the Judge who will announce her decision later. Thanks a lot to all of the participants, your creativity is impressive!
Thursday, 2 July 2009
Sunday, 28 June 2009
Time for new ingredients
OK, it's time to suggest new ingredients for the list, July's Paper Chef kicks off on Wednesday so get going. Last month's winner Kristina of Former Chef is going to post the 4 ingredients on her blog on the 1st of July and you have time until Tuesday 7th to send me your entries to paperchef AT gmail DOT com. But first, let's focus on the ingredient list, I will post a link to Kristina's blog post next week!
Eggs, Rocket, Almonds, Lentils, Sunflower seeds, Raspberries, Cream, Ricotta, Pasta, Pine nuts, Salami, Dried tomatoes, Brown sugar, Corn, Bread, Butter milk, Golden syrup, Strawberries, Balsamic vinegar, quail, goat's cheese, green tea, lamb, Aubergines, Fresh Chilies, Lemon Verbena, Grapes, Mushrooms, Dark Chocolate, yoghurt, kidney beans, spring onions,green tomatoes, carrots, Broccolini, blood oranges, olives, Kidneys, mangos, cashew nuts, Wasabi, cornmeal, asiago cheese, edible flowers, couscous, pineapple, pork, avocado, chicken, tarragon
Eggs, Rocket, Almonds, Lentils, Sunflower seeds, Raspberries, Cream, Ricotta, Pasta, Pine nuts, Salami, Dried tomatoes, Brown sugar, Corn, Bread, Butter milk, Golden syrup, Strawberries, Balsamic vinegar, quail, goat's cheese, green tea, lamb, Aubergines, Fresh Chilies, Lemon Verbena, Grapes, Mushrooms, Dark Chocolate, yoghurt, kidney beans, spring onions,green tomatoes, carrots, Broccolini, blood oranges, olives, Kidneys, mangos, cashew nuts, Wasabi, cornmeal, asiago cheese, edible flowers, couscous, pineapple, pork, avocado, chicken, tarragon
Saturday, 20 June 2009
Paper Chef No.41 Winner..
..has been announced!
Head over to Local Lemons where Alison has selected this months winner!
And start thinking of ingredients to suggest for the next Paper Chef.
Head over to Local Lemons where Alison has selected this months winner!
And start thinking of ingredients to suggest for the next Paper Chef.
Thursday, 11 June 2009
Round Up! Round Up for Paper Chef No.41
Here we go with this month's Paper Chef contestants.
Last month's winner Alison from Local Lemons had selected her random ingredients:
asparagus
artichoke
tuna
and her final selection of:
vodka
Personally I thought they were all very compatible ingredients which would make for some interesting entries. And so it turned out to be, with six keen participants.
In no particular order we have:
Sherlonya from Sherlonyascape with her polenta with a vodka cream sauce
Kristina and David from Former Chef with their Orzo Salad with Asparagus, Artichokes, Tuna & Lemon Vodka Vinaigrette
Jenny & Markus from I could even eat a baby deer! with their Gravad Tuna
Ilva from Lucullian Delights with her Tuna and Artichoke Balls with Balsamica and Vodka Roasted Asparagus
Mike from Spikey Mikeys with a Vodka Cured Tuna on a bed of Asparagus, Artichoke and Jicama
Murasaki from Samurai Viking Cuisine with 3 entries! As she didn't nominate just one I'll list all three:
Braised Artichokes, Asparagus and Tuna with a Suce of Vodka, Sugar, Soy sauce and Wasabi
Tuna Marinated in Vodka, Lemon juice with Braised Artichokes & Asparagus served with Pasta
Braised Artichokes & Asparagus with a Marinated Tuna cooked in a Vodka sauce.
There we have our six constestants & their eight entries.
Last month's winner, Alison from Local Lemons will have the tough job of deciding the winner, but we also have the viewers choice award. So have a ook at the entries & the blogs and make your decision.
Last month's winner Alison from Local Lemons had selected her random ingredients:
asparagus
artichoke
tuna
and her final selection of:
vodka
Personally I thought they were all very compatible ingredients which would make for some interesting entries. And so it turned out to be, with six keen participants.
In no particular order we have:
Sherlonya from Sherlonyascape with her polenta with a vodka cream sauce
Kristina and David from Former Chef with their Orzo Salad with Asparagus, Artichokes, Tuna & Lemon Vodka Vinaigrette
Jenny & Markus from I could even eat a baby deer! with their Gravad Tuna
Ilva from Lucullian Delights with her Tuna and Artichoke Balls with Balsamica and Vodka Roasted Asparagus
Mike from Spikey Mikeys with a Vodka Cured Tuna on a bed of Asparagus, Artichoke and Jicama
Murasaki from Samurai Viking Cuisine with 3 entries! As she didn't nominate just one I'll list all three:
Braised Artichokes, Asparagus and Tuna with a Suce of Vodka, Sugar, Soy sauce and Wasabi
Tuna Marinated in Vodka, Lemon juice with Braised Artichokes & Asparagus served with Pasta
Braised Artichokes & Asparagus with a Marinated Tuna cooked in a Vodka sauce.
There we have our six constestants & their eight entries.
Last month's winner, Alison from Local Lemons will have the tough job of deciding the winner, but we also have the viewers choice award. So have a ook at the entries & the blogs and make your decision.
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