Paper Chef #47

Last chance to nominate ingredients for this month's challenge! 

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.....

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.

The winner is ...

... found here! Congratulations!

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!

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

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!

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.