Monday, 14 December 2009

We have a Winner!!!

Yes our judge for this month's Paper Chef, Jenny from I could even eat a baby deer! has selected a winner.
here to find out who that is.

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

Ilva, of
Lucullian delights created a Saffron Breaded Ham with a Mustard seed, Thyme & Pecorino filling

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)
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.


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
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.