Paper Chef

Farewell to an Old Friend..

2011-10-09T10:24:00.000+02:00

It is sad but it looks like the Paper Chef is heading for retirement.
Other commitments for both Ilva & myself means that we are finding it hard to commit the time that the Paper Chef challenge deserves. And the fact that we have fewer and fewer participants (unless it is baking friendly ingredients) makes it obvious that it is time PC goes to rest.
So after 60 challenges, from both Ilva & myself, farewell....

ps. If anyone would like to take over the reins of hosting Paper Chef please contact us.

2011-09-07T15:56:00.002+02:00

And the ingredients are------

nectarines,
almonds
cornmeal,
green tea,

Do you think you can do something with these four ingredients? I think so and I expect interesting dishes to invade our mailbox (paperchef AT gmail.com) to which you will send your entry before your midnight on Tuesday the 13th of September. If you don't have a blog but want to participate it is just as easy, send me the recipe with eventual photos and I will post it here. Read the Rules and Regulations if you have any questions about whether you can substitute any ingredients etc and start thinking, get creative and enjoy yourself!

Yuhuuu-time to add new ingredients!

2011-09-05T10:45:00.002+02:00

Time to add new ingredients to our Paper Chef list because on Wednesday PC kick off again and this time it will be perfect, I will do my very best! So 1-add ingredients and 2-get ready to be creative!

The Round Up - 60th Challenge

2011-08-28T09:31:00.001+02:00

This month everything seemed to be late & us hosts couldn't get our act together, but here it is, the round up for the 60th Paper Chef Challenege!
This month the ingredients were: Lamb, Goats Cheese, Flour, and for the fourth ingredient, anything starting with the letter "A".
So what did our creative participants conjure up?

Our first entrant is Candice, a non-blogger, so her recipe has been posted on Paper Chef, with a Lamb, Goats Cheese, Apricot and Pesto

Next up is Astrid from Paulchen's Foodblog with Herbed Lamb with Apple-Potato “Boxty” and Veggies

Karen, from Prospect: The Pantry , created a Lamb Kofte on Flatbread with Grilled Apricots and Goat Cheese

and our final participant is Nic from Nic Cooks with her Lamb and Goats Cheese Gozleme

And there we have our four delicious dishes for the 60th Challenge.
Who will be selected at the winner? Stay tuned as they will be announced soon!

Lamb, Goat’s cheese, Apricot and Pesto Pasta

2011-08-23T08:38:00.002+02:00

Lamb, Goat’s cheese, Apricot and Pesto Pasta
Submitted for the 60th Paper Chef Challenge by Candice Le Noury

Serves 2 generously
For the pasta:

150g plain flour
2 eggs
pinch of salt

To make the pasta:
Put your flour and salt in a mound on a clean counter top. Make a well in the centre and place the two eggs in the well. Slowly with your fingertips, start working the flour into the centre of the well. Once all the egg has been incorporated, knead into a dough with the palm of your hand for 10 minutes. Allow to rest for 20 minutes. Once rested roll pasta out to 2mm thick (or use apasta machine) and cut out circles 7cm in diameter. Now start on your filling.

For the filling:
200g lamb, cut into very small cubes
100g dried Turkish apricots, finely diced
200ml cream
2 tbsp basil pesto
150g Chevin (creamy goat’s cheese)
1tsp butter/oil for frying
1 egg, beaten, for brushing

Fry the lamb with the apricots until cooked and brown on the outside. Spoon a little of the lamb/apricot mixture, with some crumbled goat’s cheese into the centre of each pasta round. Brush the edge of the circle with the egg, fold over to make a half moon, and press the edges closed with the tines of a fork.Continue filling rounds of pasta with the remaining lamb/apricot/cheese mixture.

Bring a saucepan of water to the boil, and cook pasta in batches - it only takes a minute to cook. Once cooked, remove from the water and allow to drain while making your sauce.

To make the sauce, add pesto and cream to a saucepan and bring to the boil. Allow to simmer for a minute or two, until thickened to your liking. Serve pasta pockets in a bowl, with the sauce spooned over, garnished with a few apricots and some extra goat’s cheese and pesto.

The Big 60

2011-08-10T01:44:00.006+02:00

Yes, it's the Big 60th for the Paper Chef challenge! There have been a few stumbling blocks along the way but we are still going strong (if a little bit tardy).

So how to celebrate this milestone? What ingredients will be randomly selected? Will there be a theme?

The easy one first, the ingredients. I added all the ingredients to a spreadsheet & let the random function select 3, and they are (in no particular order):

Lamb

Goats cheese

Flour

& the last ingredient or theme? after a brief discussion with our co-host we decided on: anything starting with the letter "A" (apples, artichokes, apricots etc, as its the August challenge.

Due to the delay in posting the ingredients the cutoff date has been extended to Thursday 18th August, Midnight your time.

Read the edited rules and regulations here, spread the word about Paper Chef, start thinking and get going!

Email us (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on Thursday 18th August, or if you don't have your own blog, send us the recipe and eventual photos and they will be posted here.

Let the fun begin!

and the winner is...

2011-08-09T10:44:00.003+02:00

Karen from Prospect The Pantry with her Barbecued Quail with Cabbage Cucumber Slaw! Congratulations!

Paper Chef #59 roundup

2011-07-18T10:31:00.000+02:00

I'm late but I was hoping to see some late entries trailing in because not many have dared to enter this time, let's blame it on the quail which can be difficult to find but as you can see there are ways to substitute an ingredient you can't find or you can't eat for some reason (well that post will be added soon, just waiting for the link!). When you do a Paper Chef challenge you need to think creatively not only about what to do with the given ingredients but also how to substitute them in case they are out of season, out of reach or out of your diet. So next time you see an ingredient that can be put in any of the categories above, just think and be creative and have fun-Paper Chef is all about expanding your horizon and limits and having fun doing it! OK? If Paper Chef is to be alive and kicking, please don't just wait for the baking challenges that are the easier ones, dare to cook up something different as well because we need a steady flow of entries here.

Now I will stop lecturing and get on with this short roundup, I am waiting for another entry (it being late is my fault!) from a new participant but I will add it as soon as it arrives.

The first to send in an entry was Karen from Prospect: The Pantry who is an oldie here on Paper Chef with several wins and many entries and I am very glad to see her back in the PC track again! She has made an interesting dish, well she is actually the only one using real quail in her Barbecued Quail with Cabbage Cucumber Slaw. I love that slaw idea, perfect in this heat!

Then last month's winner which means that she is the Judge this month obviously felt inspired and sent in an entry and that is perfectly great as long as she doesn't choose her entry as winner. But I doubt that Astrid of Paulchen's food blog? even touched on doing anything like that. She couldn't find quail so she used chicken in her Apricot-Lime glazed Chicken Wings, it sounds fantastic!

Then Meeta from What's For Lunch Honey? finally dared or more probably, had the time to participate in PC, I have been waiting for this a loong time because knowing how she works, I always thought that PC would fit her hand in glove, she is a very creative cook-just take a look at her Asian Chicken Red Cabbage and Peach Salad and you will see what I mean! She too had to substitute the quail with chicken.

This is the space where I will post the vegetarian entry that I am waiting for!

Thank you to all the participants and to all of you I send a plea - please try to participate in the next edition which will be the 60ieth!

Paper Chef #59 is on!

2011-07-06T00:01:00.014+02:00

So it is time again to start moving those culinary grey cells you have inside your head and get creative because now it is Paper Chef time again. Do you want to know the four ingredients? OK, the randomizer came up with three ingredients and I have decided a theme because I like to vary a bit, always the same is just too boring. You want me to stop rambling and give you the three ingredients and the theme? All right: quail, cabbage and lime are the ingredients and the theme is....July. Yes, an ingredient that is typical where you live in July so there are no difference in difficulty for those who live in the Northern or Southern hemisphere. (If you cannot find quail, you may use those very small chickens that are called Cornish hens if I am not mistaken)

Read the edited rules and regulations here, spread the word about Paper Chef, start thinking and get going! I am really looking forward seeing what you come up with this time!

Email us (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on Wednesday 12th of July, or if you don't have your own blog, send us the recipe and eventual photos and they will be posted here.

Ready, steady...GO!

Time to add new ingredients!

2011-07-04T07:49:00.001+02:00

It's getting closer to the big day, on Wednesday we kick off again so if you have any new ingredient suggestions, please add them here so I can include them in the ingredient draw in a few days time. Thank you!

The Winner!

2011-06-21T23:52:00.000+02:00

After a slight delay, the hosts of Paper Chef have submitted their votes for this, the first Paper Chef of the Year & the 58th Paper Chef Challenge. And I do have to say that the votes were very close, so many amazing creations!

But there can only be one winner, and by unanimous decision the winner for this rounds Paper Chef (& the judge for the next round) is:

Astrid from Paulchens Foodblog with Austrian Scheiterhaufen with a modern twist

An old idea

2011-06-17T13:47:00.000+02:00

In times gone by we've had a People's Choice vote, so that readers could vote for their favourite recipe. Should we re-introduce this on an on-going basis?
Any comments? Suggestions?

People's Choice
	Karen from Prospect: The Pantry with Chocolate Bread Pudding with Lime Custard and Strawberries
	Sarah from Simply Cooked with Lime and Goji Berry Quick Bread with White Chocolate Drizzle
	Jamie from Life's A Feast with Sweet Focaccia with Strawberries macerated in Lime Juice and topped with Chocolate Ganache
	Jenn from Jenn Cuisine with Chocolate Berry Bread Pudding, Gluten Free
	Simone from Junglefrog Cooking with Olive Oil Chocolate Mousse and Eggy Bread
	Daniela from Hysteria Lane with Summer Pudding
	Pille from Mani-Mani with Rye bread toasts with chocolate, strawberries and lime
	Shafeena from With My Eyes Closed with Chocolate Berry Bread Pudding
	Mike from Spikey Mikeys with Chocolate French Toast with Berry syrup & Lime Cream
	Alessio from Recipe Taster with Chocolate, Butter, Strawberries and an unexpected guest
	Ishay from Food and the Fabulous with Dark Chocolate Creme Mille Feuille with Raspberries and Lime Zest Brittle
	Ilva from Lucillian Delights with Marbled Chocolate Focaccia With Cherries and Lime Sugar
	Joanne from Eats Well With Others with Blackberry Lime Bread Pudding
	Astrid from Paulchens Foodblog with Austrian Scheiterhaufen with a modern twist
	Aparna from My Diverse Kitchen with Eggless Spiced Cranberry And Chocolate Bread Pudding
	Mona at Wise Words who's entry Raspberry Bread Pudding with summer berries and lime whipped cream on a bed of chocolate sauce

Free polls from Pollhost.com

Paper Chef #58 Roundup

2011-06-13T11:25:00.003+02:00

Welcome back to a slightly extended Paper Chef challenge. Being the first Paper Chef challenge for quite a few months it was decided to extend the deadline for entries by a few days.
This months ingredients were selected at random, & after screening for compatibility, the chosen ones were: Bread, Chocolate, Berries & Lime.
Quite an interesting combination with lots of possibilities.
So lets see who came up with what. In no particular order we have:

Karen from Prospect: The Pantry with Chocolate Bread Pudding with Lime Custard and Strawberries

Sarah from Simply Cooked with Lime and Goji Berry Quick Bread with White Chocolate Drizzle

Jamie from Life's A Feast with Sweet Focaccia with Strawberries macerated in Lime Juice and topped with Chocolate Ganache

Jenn from Jenn Cuisine with Chocolate Berry Bread Pudding, Gluten Free

Simone from Junglefrog Cooking with Olive Oil Chocolate Mousse and Eggy Bread

Daniela from Hysteria Lane with Summer Pudding

Pille from Mani-Mani with Rye bread toasts with chocolate, strawberries and lime

Shafeena from With My Eyes Closed with Chocolate Berry Bread Pudding but with no picture of the creation

Mike from Spikey Mikeys with Chocolate French Toast with Berry syrup & Lime Cream

Alessio from Recipe Taster with Chocolate, Butter, Strawberries and an unexpected guest

Ishay from Food and the Fabulous with Dark Chocolate Creme Mille Feuille with Raspberries and Lime Zest Brittle

Ilva from Lucillian Delights with Marbled Chocolate Focaccia With Cherries and Lime Sugar

Joanne from Eats Well With Others with Blackberry Lime Bread Pudding

Astrid from Paulchens Foodblog with Austrian Scheiterhaufen with a modern twist

Aparna from My Diverse Kitchen with Eggless Spiced Cranberry And Chocolate Bread Pudding

And one final entry from Mona at Wise Words who's entry Raspberry Bread Pudding with summer berries and lime whipped cream on a bed of chocolate sauce got lost in internet space.

So there we have our 15 16 entries. It always amazes me the no two are ever alike! This month's judging will be done my the Paper Chef hosts, but from next month the judging will be done by the previous winner.

The Ingredients! UPDATED: extended deadline!

2011-06-01T00:01:00.001+02:00

Hope everyone is as excited as I am, its time for the first Paper Chef of the year!

As stated in an earlier post, the ingredients will be randomly selected by the host, & checked to make sure that they aren't too ridiculous of a combination. In the current list we have 103 ingredients & this list will keep growing as more are suggested.

So, time to find out what the random number generator selected for this month's challenge:

Bread

Chocolate

Berries

Lime

As its the first Challenge in awhile we'll have one of the co-hosts judge & select the winner, after that we'll revert back to having the previous month's winner as judge.

Email us (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on ~~Tuesday June 7th~~ Friday 10th (just this once), or if you don't have your own blog, send us the recipe and photos they will be posted here.

Good luck & lets get creative!

We're Back!

2011-05-14T00:46:00.001+02:00

After a slightly longer than expected break, the Paper Chef is back!
There's been a bit of brain storming during the break & there are some changes to the Paper Chef challenge with the aim of keeping it interesting.
First up, the creator of the Paper Chef, Owen, is back on board as one of the hosts, along with Ilva & Mike. The three of us will rotate as the monthly host of the challenge.
Next, we welcome & encourage you to keep submitting your idea's & suggestions for ingredients and themes, whether as comments or via email (paperchefATgmailDOTcom). From this list, the host will then select the three random ingredients & either a fourth ingredient or a theme. Having the host select the ingredients will ensure that they are reasonably compatible, not too obscure, and posted on here in a timely fashion.
& Finally, judging. This will remain as it always has, with the previous month's challenge winner selecting the new winner & posting there choice on their blog.
If you have any thoughts or ideas, please let us know.
There's a couple of weeks till the first challenge, so please start sending in your ingredients!

We will be back

2010-11-29T03:52:00.002+01:00

Hi All

If you've noticed that The Paper Chef has been a bit quiet, then you're not alone.
Both Ilva & myself have been very busy with our respective careers, and along with low participation levels, we have decided to give The Paper Chef a rest until early 2011.

There may be format changes, or date changes or other changes.
If you want to make some suggestions for Paper Chef or wish to assist in some way, please send an email to us at paperchef AT gmail DOT com

Until 2011, Seasons Greetings & Happy New Year!

Paper Chef #57 - The Ingredients

2010-10-06T22:38:00.004+02:00

Yes, its time to checkout what ingredients Sarah has selected and posted on her blog, Simply Cooked .
What are they?
Well you will have to go here to find out.

If you are participating for the first time, please read the Rules & Regulations. Even if you don't have a blog and want to participate, all you need to do is send an email with your creation & we will post it on the Paper Chef blog.

Ingredients Please

2010-09-28T23:46:00.003+02:00

Raisins, anchovies, salsicce, cabbage, apples, fish, duck, rosemary, apricots, cherries, nectarines, passionfruit, lettuce, quail, pork, sweet potato, carrots, couscous, basil, chocolate, cheese, milk, beef, yeast, cabbage, lamb, cinnamon, beetroot, spinach, carrots, parsley, cream, cardamom, coriander/cilantro, wine, leeks, chili peppers, kohlrabi, Oysters, eggs, brandy, bread, capers, chicken, currants, gooseberries, plums, chickpeas, shrimp, cloves, figs, beer, dried dates, blue cheese, tomatoes....

This is the list so far for the next Paper Chef Challenge. Feel free to suggest some more ingredients that you would like to be creative with.
The next Challenge starts 6th October so check back & see what the ingredients will be!

winner.....

2010-09-19T09:16:00.002+02:00

I'm late, I'm sorry but I had to go to Sweden for a blitz visit but here's the winner at last!

The roundup - Paper Chef #56

2010-09-10T09:23:00.001+02:00

A bit late but I just knew that there would be entries dropping in late and there were. I'm sorry that I am a bit short this time, but things (good and bad) have happened that keeps me busy outside the cyber world, thank you for being understanding!
This month the ingredients were chosen by Åsa from Miss Meisters Mat who won last month and she 'selected' capers, peaches, pumpkin/squash, and lemon grass as ingredients with a theme of “vegetarian”. I think our participants really made magic with them!

First to send me an entry was Sarah from Simply Cooked who has created a dish called pumpkin and peach salad with lemon grass dressing

Next came Karen from Prospect: The Pantry with Zucchini Lemongrass Pancakes with Fresh Peach Salsa with Thai Basil.

Mike from Spikey Mikeys turned up with a Pumpkin Tagine with Couscous & a Parsley & Caper Salad.

Tricia of Jonski Blogski has made Spaghetti Squash with Tomatillo Salsa and Nectarines for us.

And then we have Åsa herself who made Ovenbaked stuffed zucchini with a salty peach- and toufu sauce.

Good Luck to all of you!

They are up!

2010-09-01T11:11:00.000+02:00

Ingredients are up, steer over to the Judge Åsa and take a look, have a think and then create your entry for this month's Paper Chef, send me the link to your blog post, or if you don't have a blog you can send me the recipe + eventual photos and I will post it here on the PC blog, to paperchef AT gmail DOT com, deadline is midnight on Tuesday the 7th but we are not fussy in case you are running a bit late, I accept late entries because we want this to be fun and an outlet for your culinary creativity!

Give me more!

2010-08-30T09:52:00.003+02:00

Oysters, eggs, brandy, bread, capers, chicken, currants, gooseberries, peaches, plums, chickpeas, shrimp, cloves, figs, beer, dried dates, raisins, anchovies, salsicce, cabbage, apples, fish, duck, rosemary, apricots, cherries, nectarines, passionfruit, peaches, lettuce, quail, pork, sweet potato, carrots, couscous, basil, chocolate, cheese, pumpkin/squash, milk, beef, yeast, cabbage, lamb, cinnamon, beetroot, spinach, carrots, parsley, cream, cardamom, coriander/cilantro, wine, leeks, chile peppers, kohlrabi, lemon grass.

We are happy to receive more suggestions for ingredients!
On Wednesday it's time for the next round of the Paper Chef, start massaging your creative glands right now so that you are ready to roam between Wednesday 1st to Tuesday 7th of September. Our Judge is last month's winner Åsa from Miss Meisters Mat, a really lovely lady!

The 55th Paper Chef Winner...

2010-08-20T23:41:00.002+02:00

We have a Winner!!
Who is it?
To find out click HERE

55th Roundup

2010-08-13T14:14:00.005+02:00

Yes, all the entries are in, and there are a few of them this month!
Alessio from Recipe Taster had the task of randonly selecting the ingredients, which were: Cranberries, Dried Dates, Candied Orange Peel, & Flour. A very complimentary group of ingredients!
So, in no particular order, we have:

Tanna, from My Kitchen in Half Cups with her entry of Breakfast Fruit Bread

From Will Work For Biltong, Adele created a Chocolate, Date and Cranberry Cake with Candied Olives & Orange

Susan, from Wild Yeast made some Orange Pecan Sticky Buns with Dates and Cranberries

Karen, from Prospect in the Pantry, can up with Date-Nut Bread with Cranberry Orange Cream Cheese

From Simply Cooked, we have Cranberry and Date Jammy Biscuits that Sarah made.

Asa, from Miss Meister's mat med mera came up with Zucchini and date vegetter with fresh cranberries

Kizzy, from Culinary Annotationswith a Orange-Scented Date-Cranberry-Pinoli Pastry

Some Spiced Fruit Scrolls made by Mike, from Spikey Mikeys

Naomi, from Bakers Royale with a Crisp Poached Pears Stuffed with Chevre & Haroseth; Served over a Pomegranate Molasses Sauce

And finally this month's judge, Alessio from Recipe Taster also created a dish, Middle Eastern raviolo served with cranberry-sage butter sauce, fresh peach crescents and thyme leaves (but you can't pick your own entry Alessio!)

So there you have this month's entries, quite a varied selection, and quite a few first time participants! It's now upto Alessio to pick the winnner.

Ingredients are Up!

2010-08-05T05:37:00.002+02:00

The time has come...
Alessio has selected the ingredients for the Paper Chef Challenge #55. They can be found here.
Good luck & good cooking!

Ingredients....

2010-07-29T23:42:00.002+02:00

Oysters, eggs, brandy, bread, capers, chicken, currants, gooseberries, peaches, plums, chickpeas, candied orange peel, shrimp, cloves, figs, beer, dried dates, raisins, anchovies, cranberries, salsicce, cabbage, apples, fish, duck, rosemary, apricots, cherries, nectarines, passionfruit, peaches, lettuce, quail, pork, sweet potato, carrots, couscous, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, cabbage, lamb, cinnamon, beetroot.....

This is the list so far for the next Paper Chef (55).
Feel free to suggest more ingredients before Alessio from Recipe Taster selects the random ingredients Wednesday August 4.
Stay tuned....

A Winner!

2010-07-19T07:46:00.002+02:00

The Judge has spoken!

Finally-A Roundup!

2010-07-16T12:45:00.007+02:00

I was a bit worried that there wouldn't be a roundup but then I waited a little longer and see, a couple of entries appeared! Thanks for that!

This month the Judge is Karen from Prospect: The Pantry who won last month and she gave us some tricky ingredients (zucchini, raspberries, beans and cereals) but nothing scares a Paper Cheffer, so here we go with the three entries in competition plus a bonus one from the Judge herself - grip your fork and follow me!

First we have Alession aka Recipe Taster, it is the second time he participates and let's hope that it isn't the last, he's definitely got the attitude of a true paper Cheffer! He serves us a Seared salmon fillet served with a zucchini and rice timbale, black eyed peas cooked with mint and garlic and a raspberry sauce!

Then we have Trish from Jonski Farms, a veteran Paper Cheffer by now who has made us Herbed Grains and Green Beans that may sound plain but if you take a look at the recipe you find that it is full of wonderful flavours!

There's another veteran Paper Cheffer here too, Kizzy from Culinary Annotations has created a fabulous sounding dish, Couscous, Edamame and Raspberry Stuffed Courgettes with Raspberry Oil!

And then we have Karen's own lovely Wheat Berry Salad with Zucchini, Fava Beans and Raspberry Sauce that I find very tempting indeed.

So what are you waiting for? Let's eat!
Good luck Karen with the judging and Thank You for doing it!

Time to get cooking

2010-07-08T07:36:00.004+02:00

Finally I manage to pull all the shattered pieces of my life together and tell you that Karen of Prospect: The Pantry has posted the Ingredients! Go there and Just Do It!

Because of this late posting, I will be extremely elastic with the deadline date, you can send me entries to paperchef AT gmail DOT com until the roundup is done around Thursday next week!

ingredients, ingredients!

2010-07-05T13:00:00.001+02:00

Add on my friends, it's time for a new round of PC this coming Wednesday:

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, chickpeas, candied orange peel, shrimp, dried mushrooms, cloves, figs, dried dates, raisins, anchovies, cranberries, salsicce, Brussels sprouts, apples, white fish, duck, rosemary, apricots, cherries, nectarines, passionfruit, peaches, lettuce, zucchini/courgette, quail, crayfish, pork, taro root, sweet potato, carrots, couscous, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, oysters, eggs, brandy, bread

Paper Cher #53 - Winner!!!

2010-06-19T10:58:00.002+02:00

Cathy from ShowFood Chef has selected the winner of this month's challenge. Find out who won HERE.

Paper Chef #53 - The Round Up

2010-06-12T03:31:00.007+02:00

Well another Paper Chef Challenge has been completed.
Cathy from ShowFood Chef is the judge this month and had the task of selecting the all important magical ingredients that make this challenge possible. Her selection of Dried Mushrooms, Thyme, Vodka & Salmon opened up a whole range of interesting ideas.

First this is Karen's Salmon Terrine with Leeks and Mushrooms in Vodka Cream

Next we have Kizzy with a Wellington of Salmon

And our last entry is from Pauline with a Flammekueche and mushroom soup Flammekueche and mushroom soup

I also created a dish for this Challenge but due to a heavy workload was unable to write it up let alone post it.

So which one of these dishes will be selected the winner by Cathy? We'll find out soon!

Flammekueche and mushroom soup

2010-06-12T03:00:00.000+02:00

Flammekueche is a typical dish from the Alsace region in Northeast France.
It's a type of flat bread usually topped with fresh cheese, fresh cream, onions
and bacon and baked in a stone oven. Traditionally, flammekueche are
served hot and the waiters set them on fire with a type of spirit.
My grandmother used to have a house in the Alsace so I enjoyed flammekueche
a couple of times as a child. I remember watching the chefs prepare them
and being very fascinated by the fire...

For this paper chef challenge I used wodka to light up my flammekueche
which worked really well, it kept burning for ages even though I only poured
a little on top of it... Instead of bacon I used pink salmon, because I figured
it would go well with the cream and onion and give a similar salty flavour
to the dish. The left-over fresh cream and some of the wodka formed the
basis for a mushroom soup which made a nice starter to the meal.

Flammekueche (2 p)

50 g of fresh cream
150 g of fresh cheese (quark)
2 onions, chopped into onion rings
5 sprigs of thyme
half a can of pink salmon (or 1/2 cup of bacon cubes)
1 ts of salt
olive oil
a little wodka to set it on fire
for the dough: 500 gr of self raising flour, 2 tbs of sunflower oil, 1 glass of water, a little salt

Mix the ingredients for the dough in a bowl and mix well. Use your hands to divide
it into 2 balls. Put a little flour on a kitchen top and roll the balls into large squares.
Make sure the dough is spread very thinly (thinner than when making a pizza).
Mix the fresh cream and quark with a ts of salt and spread the mixture on top
op the dough. Top the flammekueche with onion rings and salmon or bacon
and add the thyme leaves on top. Pour a little olive oil on top and let it bake in
a oven for 20 minutes at 200C. Before serving pour a little wodka on top and
light it for the flame effect. Enjoy!

Simple mushroom soup (2 p)
1 cup of dried mushrooms (I used canned mushrooms because I couldn't find dried ones)
1/2 an onion chopped into cubes
1 clove of garlic
1/2 cup of fresh cream
2 cups of chicken stock
1/4 cup of wodka
nutmeg
black pepper

Let the mushrooms well up in a little bowl with water. Heat up a frying pan and
fry the onion in a little butter. In the mean time heat up a large pan with the
chicken stock. Now add the garlic and the mayority of the mushrooms (keep
a few to use for garnish) to the onions and stir regularly. Add the onions and
mushrooms to the stock and then fresh cream, wodka, a pinch of nutmeg
and a little pepper. Stir well and let it cook for 15 minutes. Blend it in a
food processor. Heat again before serving and garnish with a few
sauted mushrooms.

They're Here.....

2010-06-03T11:09:00.002+02:00

Drum roll please....
Yes, Cathy from ShowFood Chef has selected this month's ingredients.
They are found HERE.

Send your entries to paperchef AT gmail DOT com before midnight Tuesday 8th next week, this will be fun!!

Ingredients are on their way...

2010-06-02T23:56:00.002+02:00

Cathy, our judge to the this month's Paper Chef, is travelling and has emailed that she will be posting the ingredients very shortly....
Nothing like a bit of anticipation, what will they be?

Ingredients Please..

2010-05-26T00:01:00.002+02:00

Paper Chef is up to the 53rd challenge & here is the ingredient list so far:

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, chickpeas, candied orange peel, shrimp, dried mushrooms, cloves, figs, dried dates, raisins, anchovies, cranberries, salmon, salsicce, Brussels sprouts, apples, white fish, duck, rosemary, thyme, apricots, cherries, nectarines, passionfruit, peaches, lettuce, zucchini/courgette, quail, crayfish, pork, taro root, sweet potato, carrots, couscous, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, vodka, oysters, eggs, brandy, bread

As usual the ingredients for the last challenge has been removed and feel free to suggest some other ingredients that you would like to add to the list.

The winner is.....

2010-05-20T07:49:00.000+02:00

...found here!

Paper Chef #52 - The Roundup!

2010-05-16T17:42:00.007+02:00

Duck, tomatoes, cream and wasabi. These were this month's four ingredients and maybe not the easiest to combine but there are nevertheless five entries for The Judge, Fiona of Nice Profiteroles, to taste. Good Luck Fiona, you will not have an easy time deciding!

First we have Karen from Prospect: The Pantry who made the fantastic sounding dish
Wilted Dandelion Greens with Wasabi Cream and Duck Bacon, it looks great too!

Then we have Cathy of ShowFood Chef who also came up with an amazing dish, Pan Roasted Duck Pot Stickers in Tomato Broth with Wasabi Cream Sauce. I want some! Now!

And here we go with another gorgeous dish, Pan-Seared Duck with Tomato-Sake-Cream Sauce and Honey Wasabi Oil, created by Kizzy over at Culinary Annotations. Please send some over at once.

And to crown this round, we have Pauline's Bebek Pendang that must be a joy for the palate!

I made Duck With Wasabi panna Cotta and Tomato Twist that was quite nice to eat.

I am as ever impressed with the entries but this time maybe a little more than usual because I know how much I had to think to make a combination that worked. Thank you all, and all women actually, for your creative dishes!

Bebek pendang

2010-05-12T18:55:00.002+02:00

This is Pauline's entry for PC #51:

Here is my entry for Paper Chef, it's called Indonesian style roast duck
with yellow rice and wasabi-cream soup. The dish is inspired by an
Indonesian dish called Bebek Pendang, which includes duck, ginger
and tomato sauce. I think the ginger and tomato sauce goes really well
together with the duck, it makes a great combination!

Bebek pendang (serving 2)

300 grams of duck meat
1 cup of tomato frito
1 cup of ginger sauce
sunflower oil
1 chili pepper, finely sliced

Heat a drop of oil in a frying pan, add
the finely sliced chili pepper. Roast the duck
in the pan for 3 minutes, add ginger sauce and
tomato frito. Stir well. Turn the heat down and
let the sauce thicken. Serve with yellow rice
and use a little coriander for garnish.

Wasabi-cream soup (serving 2)
1 small onion
3 cups of spinach leaves
a few leaves of coriander
2 cloves of garlic, pressed
1/2 cup of cream
1/2 cup of stock (e.g. chicken stock)
1 sachet of wasabi paste (add to taste)
sunflower oil for frying

Finely chop the onion, heat on medium fire
in a little oil. Add garlic, stir well. Add spinach
leaves to the frying pan, turn until all leaves are shrunken.
Put the mixture in a food processor and add coriander
leaves, stock and cream. Blend the ingredients until the
texture becomes smooth. Put the soup back into the
frying pan and heat before serving.

Ingredients are up!

2010-05-05T18:55:00.002+02:00

Fiona has put up this month's Paper Chef ingredients over on her blog! Run run!

Send your entries to paperchef AT gmail DOT com before midnight Tuesday 11 next week, I'm looking forward to your entries!

ingredient list!

2010-05-03T20:06:00.000+02:00

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, tomatoes, chickpeas, candied orange peel, wasabi, shrimp, dried mushrooms, cloves, figs, dried dates, raisins, anchovies, cream, cranberries, salmon, salsicce, Brussels sprouts, apples, white fish, duck, rosemary, thyme, apricots, cherries, nectarines, passionfruit, peaches, lettuce, tomatoes, zucchini/courgette, chicken, quail, crayfish, pork, taro root, sweet potato, carrots, couscous, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, vodka

feel free to add more!

The winner is...

2010-04-24T15:10:00.002+02:00

.... over here.
Yes, Adele Will work for Biltong has selected this month's Paper Chef challenge winner! So head on over to her blog to find out who it was.

Paper Chef #51 - The Roundup

2010-04-18T00:38:00.005+02:00

This month's Paper Chef entries are in! Adele's blog: Will work for Biltong randomly selected the 3 ingredients of: Lobster, Apricots, Orange and her selection of Ginger. I'd always wondered when Lobster would make an appearance & how everyone would use it in their dishes.
So without rambling too much, here are this month's entries in no particular order:

Our first entry comes is Karen from Prospect: The Pantry with a delicious Orange-roasted Lobster Salad.

Next up is Fiona from Nice Profiteroles with an elegantly simple dish ofGinger-poached Lobster with Orange & Apricot Salsa.

And we also have Tricia from Jonski Blogski with a delicious sounding Orange-Ginger Lobster and Apricot-Ginger Rice Cakes.

So there we have it, 3 quite different entries for this month's challenge.
It's now up to Adele to select the winner, so stay tuned for the decision!

Ingredients are up!!!

2010-04-07T11:23:00.002+02:00

Yes Adele has selected the ingredients for the 51st Paper Chef Challenge!
Want to know what they are?
Then head on over to Adele's blog: Will work for Biltong

Email us (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on Tuesday April 13th, or if you don't have your own blog, send us the recipe and eventual photos to me and I will post it here.

Idea's & Suggestions Please - Paper Chef #51

2010-04-02T01:57:00.003+02:00

The 50th Paper Chef has been & gone & Adele from Will work for Biltong was the winner of that milestone challenge, meaning that she will be randomly selecting the ingredients & judging the next challenge.
So now its now time to start looking at the next ingredient list. As a starting point we have:

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, tomatoes, chickpeas, candied orange peel, wasabi, shrimp, dried mushrooms, orange, cloves, figs, dried dates, raisins, anchovies, cream, cranberries, salmon, salsicce, Brussels sprouts, apples, ginger, white fish, duck, rosemary, thyme, apricots, cherries, nectarines, passionfruit, peaches, lettuce, tomatoes, zucchini/courgette, chicken, quail, lobster, crayfish, pork, taro root, sweet potato, carrots, couscous, apricots, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, vodka.

Feel free to suggest any other ingredients that you feel would make the challenge more interesting.
Adele will be posting the selected ingredients Wednesday, so get your suggestions in!

The winner is up!

2010-03-16T07:50:00.000+01:00

Take a look here!

Roundup #50-THE PARTY!

2010-03-12T09:00:00.005+01:00

A big thank you for everyone who took part in this party, I am delighted to see so many great entries and they all make me feel hungrier and hungrier! As usual I should say, every edition confirms how incredibly creative you are and you manage to entice me every single time!
But let's get going, our gracious Judge, Karen from Prospect: The Pantry, picked the ingredients for this round: honey, ricotta, dill and eggs and we have in front of us a line-up of great dishes based on these ingredients:

First out was my great co-host Mike of Spikey Mikey, the nicest of people, and this time he had to fight storms and disaster to make his delicous Ricotta Fritters with Honey & Dill Mayonnaise, I am happy he managed despite all the problems!

Adele from Will Work For Biltong finally jumped on the train and joined us here on Paper Chef with her lovely Ricotta, dill and honey crumpets, maybe these will make her and her husband more inclined to get up early in the morning?

Pauline sent me her recipe of French quiche with ricotta and salmon marinated in honey, it sounds fantastic doesn't it?

Kizzy of Culinary Annotations is back with new creations, plural as usual, she unites Hungary and France in her two dishes, first she has a Hungarian Farmer's Cheese and Fresh Dill Tart that is followed by beautiful Asparagus and Ricotta Crepes!

And I am happy to see Bill of Bill's Brew-B-Que here again, this time he created these astounding Ricotta Stuffed Honey Gruit Pork Chops, a completely different take on the ingredients which yet again shows what a great event Paper Chef really is!

Cathy of ShowFoodChef managed to squeeze in some time to make her interpretation of the given ingredients, Real Dill Eggs: Baked w/ House Ricotta & Sweet Potato Petals, a wonderful dish for us to try out in our own kitchens!

Alessio of Recipe Taster dicovered the Paper Chef this week so I gave him some extra time to create his dish and I am very happy I did, I think you agree when I say that his Deviled egg with ricotta and dill mousse over a Honey-Dark Chocolate sauce were well worth waiting for!

Ricotta Dill Custards on Honeyed Carrot Puree, she couldn't not stand there without creating something on her own even though she knew that she can't be part of the competition and I am so happy she did because I love this creation from this month's Judge!

Thank you all again and Good Luck to Karen - what a hard choice to make this will be! I do hope I managed to do the right links etc., if I haven't let me know I will put it right next week when I come back from London!

French quiche with ricotta and salmon marinated in honey

2010-03-11T19:47:00.002+01:00

Pauline's entry:

First of all, congratulations!

Here is my entry for Paper chef's anniversary.

French quiche with ricotta and salmon marinated in honey

Ingredients:
1 can of Atlantic salmon (MSC)
120 grams of ricotta
100 gram of fresh cream
4 eggs
1/2 onion, chopped
1/2 red pepper, chopped
4 sheets of puff pastry
2 tbsp of dill
1 tbsp of honey

Pre-heat the oven at 200 degrees Celsius. Take the sheets of puff pastry out of the freezer and allow them to soften at room temperature. Marinate the salmon with honey. In a large bowl, mix the eggs. Add salt, pepper, dill, ricotta and fresh cream to the bowl and stir well. Add salmon, chopped pepper and onion.
Cover a round tray with pastry, fill it with the mixture. Place the tray in the oven for 45 minutes. When it's cooked, allow it to cool off for a few minutes and serve with salad and/or rice. Enjoy!

A 50ieth anniversary and I almost forgot it!!

2010-03-03T08:05:00.003+01:00

Our Judge for this month, Kathy of Prospect: The Pantry, is more awake than me because she has noticed that it is the 50ieth edition of the Paper Chef and she is rightly celebrating this over at her blog where she has posted this month's 4 ingredients. So head over and celebrate and, most important, get creative and cook something for the Paper Chef while you are having fun in the kitchen!
Send me (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on Tuesday 9th of March (or even a bit later, I'm not fussy) or if you don't have your own blog, send me the recipe and eventual photos to me and I will post it here.

Are you still here? nonono, you should be here!

It's ingredient list time again!

2010-03-01T08:34:00.002+01:00

orange, cloves, figs, dried dates, raisins, anchovies, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, ginger, white fish, kale, honey, duck, meatballs, rosemary, thyme, fennel seeds, apricots, green beans, cherries, aubergines/eggplant), nectarines, passionfruit, peaches, lettuce, tomatoes, zucchini/courgette, chicken, quail, lobster, crayfish, pork shoulder, pigeon peas, taro root, sweet potato, dill, carrots, couscous, ginger, apricots, basil, beans, capers, cherries, chicken, currants, gooseberries, elder flowers, peaches, plums, quail, raspberries, lobster, tomatoes, chickpeas, candied orange peel, wasabi, artichokes, shrimp, dried mushrooms

This is the current list, please submit any ingredient that you think would make it even more interesting and challenging. Or that you like and want to give a chance to be chosen! And do come back on Wednesday when this month's Judge who is Karen from Prospect: The Pantry will post about this month's four Paper Chef ingredients!

Quiet Please!!!!!

2010-02-17T08:38:00.002+01:00

Cath, our judge for this month's Paper Chef - the 49th - has handed me the envelope with the winner.
Who is it???
Go here to find out.

Paper Chef #49 - The Round Up!

2010-02-13T07:40:00.003+01:00

Sorry about the delay with the round up, but we had a pretty severe thunderstorm here in Melbourne & we had to suffer a blackout & then no Internet for 2 days!!
Enough of the apologies & onto something more interesting, the round up for this month's Paper Chef!

As last month's winner, Cath from ShowFood Chef had the fun of selecting the ingredients. Her random selections were: Prawns, Fennel, & Sweet Peppers and a fourth ingredient of, a theme: Passion.
Very interesting ingredients, which I personally liked!

So what did everyone come up with......

First up we have a non-blogger, Bill, with Mothership Wit Superbowl Skewers. Perfect watching the Superbowl with the boys.
** Amendment: Bill does have a blog & posted his entery at Bill's Brew-B-Que **

Next there is Karen from Prospect: The Pantry with a delicious looking Seafood Pot Pie with Fennel and Peppers.

Markus & Jenny of I could even eat a baby deer! created a tropical dish of Prawns meet Peppery Passionate Pineapple

The lovely co-host of Paper Chef, Ilva has created a Fennel Seed And Grappa Infused Prawns with Chickpea Puree and Grilled Red Peppers.

Kizzy from Culinary Annotations created an intriguing
Prawns with Fennel, Sweet Peppers and Cognac.

Last entry is me, Mike, from Spikey Mikeys with an interesting Prawn & Fennel Rice Paper Rolls.

This is what I love about Paper Chef, 6 entries, 6 different creations! So if you're reading this & thinking to yourself "I would have made.." then next month's Paper Chef starts March 3rd. So what's stopping you from participating?

Cath will shortly select this month's winner & they will select the ingredients & then the winner of the next challenge, a special one at that - the big "five O" yes the 50th Paper Chef.

Mothership Wit Superbowl Skewers

2010-02-13T07:22:00.005+01:00

Well my first entry into Paper Chef (49) is done!

Looking at the ingredients, (prawns, sweet peppers, fennel and Passion) I thought I would start with the esoteric ingredient first and work from there. What is my passion, in a culinary sense? What do I want to make, to try and eventually blog about? What is it that I want to share with the world? For that answer I have to look no further than the name of my blog; Brewing Beer and cooking on the BBQ. Also we have Superbowl 44 happening during this challenge, and many people are very passionate about that! I happened to be having few guests over to watch the game, so in addition to the normal snackykins that one finds at such events, I wanted to do something a little different.

So I have my cooking method down (Grill) and one extra ingredient (Beer). Beer makes an excellent acid base for a marinade, but what kind of beer would go good with the other 3 ingredients? Something light, so as not to overpower the flavor of the shrimp, but something that might complement the fennel. A Belgian witbierr sounded like just the thing. I decided to go with Mothership Wit by New Belgium Brewing. I have been enjoying it a lot lately and I haven’t gotten around to brewing my own witbier yet. Mothership Wit is a light organic wheat beer beer that is seasoned with coriander and orange peel.

Keeping with these light zesty flavors, along with the history of the fennel lead me to use a mediteranian feel with the dish, using garlic and dill to finish the marinade.
I’ve seen fennel on countless cooking shows, but I’ve never worked with it before. When I got it home I sliced off a tiny bit to taste it. It’s definitely got a unique flavor profile. The way I described it is anise crossed with the texture of an onion. Much of the research suggests that it can be roasted, and from that I extrapolate that if it can be roasted, it can be grilled.
Sweet pepper is basically bell pepper from what I’ve been able to find out.
From the kitchen dictionary at Recipezaar.com: “In the U.S. the term sweet pepper covers a wide variety of mild peppers that, like the chile, belong to the capsicum family. The best known sweet peppers are bell peppers, named for their bell-like shape.” So that makes that ingredient pretty easy to work with. Here is my final recipe:

Mothership Wit Superbowl Skewers
1 Fennel
2 Red Peppers
1 lb of uncooked, peeled, deveined prawns
Marinade
18 oz of New Belgiums Mothership Wit Belgian whitebeer
3 gloves of chopped garlic
¼ cup of olive oil
2 tablespoons of Fresh Dill
Dash of Kosher salt
Dash of freshly ground black Pepper.

Chop fennel, red peppers into chunks. Detail the prawns, place all 3 in large non-reactive bowl. In large measuring cup combine beer, garlic, dill, salt, pepper, and olive oil and mix to form marinade. Pour the marinade over vegetables and prawns and refrigerate. Marinate at least 2 hours. Get your charcoal ready and start skewering. Cook 7-10 minutes per side.

How did it come out? Pretty much everyone agreed that the prawns were the best they had ever tasted, however the marinade didn't penetrate the vegetables as well as it did the meat. Fennel was new to everyone I presented it to, and it didn't go over great. This is primarily a carnivorous Superbowl crowd, so that it far from surprising. Overall, I felt the dish was a success. It was a lot of fun and got me thinking about food differently, and trying new things. Isn't that what paper chef is all about?

Roundup coming soon

2010-02-12T18:32:00.001+01:00

The roundup is coming soon, Mike is having some computer problems at the moment but he is working on it!

Paper Chef #49 Ingredients

2010-02-03T22:06:00.002+01:00

The ingredients are up!
Last month's winner Cath from ShowFood Chef has selected the ingredients. Click here to see what they are.
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 9th February. I'm looking forward seeing what you come up with!

Ingredients Please....

2010-01-30T05:58:00.002+01:00

Paper Chef #49 is just around the corner, and we need some suggestions for ingredients. Feel free to add to the list so far:

orange, cloves, figs, dried dates, raisins, anchovies, Prawns, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, 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), Chicken, Quail, Lobster, Yabbies & Marrons (Crayfish), pork shoulder, pigeon peas, taro root, sweet potato, dill, carrots, couscous, ginger,.......

The Winner is...

2010-01-17T19:24:00.002+01:00

I promised you a winner for today and you will have it but first I have to say that it wasn't easy to decide, not easy at all because I liked all entries a lot. I actually don't like being the Judge because choosing one winner means that I disappoint the other participants. But I have to do my duty.
In order to decide I had to enter into the details of each dish and it was a detail that made me decide January's Paper Chef winner who is.....

...Cathy of SlowFood Chef with Rosemary Tuna Sliders with Pickled Red Cabbage on a Homemade Mini-Roll! It was her pickled red cabbage who did it in the end and let's be happy for that because otherwise I would still be here undecided between all the deliciousness you served us!
Congratulations Cathy and a sincere Thank You to the rest of the participants for their creative entries, I hope to see you all next month when Mike is the host!

Paper Chef #48 - The Roundup

2010-01-16T09:40:00.005+01:00

It is time for the roundup!

The four ingredients for this PC edition was tuna, red cabbage, rosemary and something new and we have got some stunning entries here so keep on reading:

Karen of Prospect: The Pantry was the first to send in her entry, a surprising and enticing Tuna Burger With Red Cabbage Slaw where you find all the first three ingredients plus some other interesting ones, the new element being the techique she used for the bread rolls and that she got from Jim Lahey's (Sullivan Street Bakery) new book.

My fellow PC host Mike who has the blog Spikey Mikeys made this interesting and tasty looking Caramelised Onion & Red Cabbage Pizza with Tuna that he had to make with canned tuna because he couldn't find any that was fresh enough.

I was delighted to see that one of our more faithful Bread Baking Buddies, Astrid of Paulchen's Food Blog?!, have made an entry for this month's PC, she made a lovely Red Cabbage Salad With White Beans and Tuna & Rosemary-Onion Bread! Her

Kizzy from Culinary Annotations was so inspired that she made two entries, the first is a very good-looking Seared Tuna Niçoise Salad with Soft-Boiled Eggs served with Oven-Roasted Potatoes with Garlic and Rosemary where the new is the new take on a traditional salad,

the second is Tuna and Pineapple Skewers with Shredded Salad. Good job, keep all these entries coming!

And to finish we have Cathy of ShowFood Chef who made the prettiest Rosemary Tuna Sliders with Pickled Red Cabbage on Homemade Butter Buns you can imagine!

Thank you all and if I made any mistakes, please tell me and I will make amends! Come back tomorrow when I will announce The Winner and next month's PC Judge!

Curious about this month's ingredients?

2010-01-06T11:39:00.000+01:00

Then click here!

Time for a new year ofPaper Chef, let's begin with the ingredient list!

2010-01-04T09:41:00.003+01:00

It' s time again, on Wednesday the first Paper Chef of 2010 starts and I hope you will make it a glorious start by participating en masse! This is the ingredient list so far, please add on your suggestions!

orange, cloves, figs, dried dates, raisins, red cabbage, anchovies, Prawns, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, 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), pork shoulder, pigeon peas, taro root, green bananas, plantains

We have a Winner!!!

2009-12-14T10:31:00.003+01:00

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.

Paper Chef #47

2009-12-10T22:30:00.001+01:00

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

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

2009-12-10T22:16:00.001+01:00

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 are up!!!

2009-12-02T12:13:00.003+01:00

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.

Paper Chef #47

2009-11-27T22:10:00.002+01:00

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

2009-11-20T21:20:00.005+01:00

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 ...

2009-11-18T08:03:00.000+01:00

... found here! Congratulations!

Paper Chef #46 - The Roundup

2009-11-12T11:28:00.004+01:00

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

2009-11-12T11:23:00.003+01:00

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!

2009-11-04T17:53:00.003+01:00

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...

2009-11-01T21:58:00.002+01:00

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.

Paper Chef #45 Winner

2009-10-21T12:07:00.002+02:00

The Paper Chef #45 has been chosen!
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!

Round Up for Paper Chef #45

2009-10-15T11:59:00.005+02:00

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!

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:

Paper Chef #45 Entry:

2009-10-15T11:57:00.003+02:00

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!

Paper Chef #45 Ingredients

2009-10-06T09:57:00.005+02:00

Ok,
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!

PC#45 Suggestions Please...

2009-09-29T12:07:00.006+02:00

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!

The winner is up!

2009-09-13T12:12:00.001+02:00

She's a fast one, she is Deeba, the winner is already up so go and take a look at who it is!

Roundup of PC #44

2009-09-11T16:58:00.004+02:00

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....

Roundupwill be up shortly

2009-09-10T17:30:00.001+02:00

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!

Go for it!

2009-09-02T13:55:00.002+02:00

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 Judge

2009-09-01T09:34:00.003+02:00

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!

It's time to prepare yourself

2009-08-30T10:12:00.008+02:00

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

Paper Chef #43 Winner

2009-08-17T12:38:00.003+02:00

Yes we have a winner!!
Head on over to Javaholic where Silejeng has selected a winner.

Thank you Silejeng for selecting the ingredients & judging this month.

Paper Chef #43 Round up

2009-08-14T00:01:00.001+02:00

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

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.

Paper Chef #43 - Non Blogger Entry 2

2009-08-13T23:47:00.000+02:00

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.

Paper Chef #43 - Non-Blogger Entry 1

2009-08-13T23:40:00.000+02:00

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.

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!!

Paper Chef #43 Ingredients

2009-08-05T23:56:00.003+02:00

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!!

Suggestions Please......!

2009-08-02T00:16:00.002+02:00

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!

The Winner Is Up!

2009-07-20T07:57:00.002+02:00

Take a look here! Congratulations to the winner and thank you so much Kristina for being such a good Judge this month!

Paper Chef #42 - The Roundup

2009-07-12T09:04:00.005+02:00

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!

Ingredients are up!

2009-07-02T07:03:00.000+02:00

PC has started, check out the 4 ingredients here!

Time for new ingredients

2009-06-28T11:50:00.002+02:00

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

Paper Chef No.41 Winner..

2009-06-20T11:53:00.002+02:00

..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.

Round Up! Round Up for Paper Chef No.41

2009-06-11T11:36:00.008+02:00

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.

Paper Chef No.41 Ingredients...

2009-06-04T03:22:00.004+02:00

The ingredients for this month's Paper Chef have been posted.
Head over to Local Lemons hosted by Alison to see what was selected.

Entries have to be posted on your blog and an email sent to paperchefATgmailDOTcom by midnight Tuesday 9th June (your time). If you don't have a blog & wish to enter simply send an email with your entry & a photo of your dish.

Paper Chef No.41

2009-05-31T02:16:00.003+02:00

Ok, Its early Sunday morning (my time) and time to start thinking of the ingredients for the next Paper Chef challenge. We are well into Spring and Autumn (depending on which part of the world you live in) so there is a wide variety of ingredients available.

So far on our list we have:
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, tuna, lamb, Aubergines, Fresh Chilies, Lemon Verbena, Grapes, Mushrooms, Dark Chocolate, yoghurt, kidney beans, spring onions,green tomatoes, carrots, Broccolini, blood oranges, olives, Kidneys, mangos, asparagus, cashew nuts, Wasabi, cornmeal, asiago cheese, artichokes, edible flowers, couscous, pineapple, pork.

Feel free to suggest some other ingredients, but try to make sure they are obtainable (its not fresh truffle season everywhere...)

The winner from the May challenge, the lovely Alison from Local Lemons will be selecting the final ingredients soon.

We have WINNERS

2009-05-20T11:49:00.002+02:00

The Fairy Queen and her little fairy helpers have come up with a judgment and what a judgment it is.

I guess we have to realize that we live in a crude and harsh world different from that of fairies since normally there is only one winner. Now that we entered another dimension we all get to win, I love the idea. Everyone won for something; texture, shape, fragrance, creativity, happiness, color.

But there was one that won the over all price.

CLICK HERE TO SEE WHO IT IS.

Round up Paperchef No. 40

2009-05-12T17:53:00.023+02:00

I must say that this month's paper chef was more interesting than any before due to the ingredients or the lack of it. Or could one call Mother's Day an ingredient? Anyway, I like the fact that it opened up for massive interpretation, something that could be served specially for that day, something your mum loves, something your mum got you hooked on, something shaped or coloured in the feeling of such a day etc So apart from yummy prociutto, floury potatoes and thyme we'll see what the people came up with.

Let start with Tanna from a kithen in half cups. She made something she thought her Mum would have loved, a sweet thought. Her submission is marinated portobello with steamed potatoes, caramellized onions and sauteed prociutto.

Then we have a newbie with the very suitable name Thyme. She doesn't only shows us the dish if you click the link but we get to follow her all the way to bed. I know you wanna click that link now. For her first attempt at Paper Chef she came up with a lovely Potatoes with Prosciutto, Olives, Green Garlic and Thyme. Her mum loves ham and olives and is less keen on leaves (I love that kind of an oddity), I think she was very happy with the result.

The " Spanish" Samurai amongst us, Murasaki Shikibu, spilled her heart on her relationship with her mother. There are differences but we can all see that there is love in the ecvaction as well. What do you think of her Potatoe Croquettas of love? I think they are just adorable and would melt any mum's heart.

Mikey is a bad boy who didn't even mention his mother, what would she say?! Maybe that she would love some of the colorful gnocchi with rosemary flowers as the mother's day theme. Great addition!

Allison from the blog Local Lemons made my mouth water with her Thyme-buttered gnocchi with fava beans, walnuts and prosciutto. It is the fava bean that does it for me. She also added citrus and walnuts that must have made it super yummy.

From the rolling hills of Tuscany we are presented with a warm salad of roasted potatoes and a row of other tasty ingredients. She also tells about her fond memorys of having the first spring/summer potatoe given to her with pride by her mother. There are few things as a dirty little bulb coming straight from the ground to make us feel connected, with our past, nature, one's origin.

Hunger for new way found not only one way to prepare this month's ingredients. At the same time as enjoying the food you get a bit of a family saga, inspiration coming from Amandas grand mother, mother and her own motherhood. Go and have a look at her Mother's Day potatoes three ways.

These fantastic Potato Proscuitto And Matzo Balls make me not only want to eat them but also have a drink, that is a good sign in my world. There is nothing as boring as a drink without a nibble - well maybe a nibble without the drink... Drink or no drink, these look down right great.

Kristina the former chef that still spends a lot of time in the kitchen decided to do a brunchy dish since this was her Mother's Day connotation. She made a lush Frittata with Prosciutto, Potatoes & Thyme. Do go over and read her post, I just love a good instructional post. Here we get the step-by-step so it can't go wrong. Reading the post reminded me that I need to by a mandoline for my own kitchen. B-day is coming up so now I know. Thanks Kristina!

My fellow Swedes, who almost could eat a deer, came up with something different compared to the others. They went for a side dish, potatoe swirls from heaven. Their dish Lamb patties
with Thyme Scented Prosciutto-Potato Swirls with Chèvreand Spiced Red Wine Gravy would make me a proud mum - if I was one. Basic things like fluffed up potatoes wrapped in salty fatty ham makes me tick.

Noodle Cook gave this beautiful dish the name SIMPLICITY. Let's keep it simpel and read for yourselves.

What to do before Tuesday

2009-05-08T09:57:00.007+02:00

Dear people,

the ingredients are up so get in to the kitchen bring out the tools and get started (if you haven't already). This post is just meant as a little reminder about what to do.

- Sure, the first thing is easy. Make use of the ingredients picked by the lovely fairies of Bron.(I knew there was a reason to record 'Lord of the Ring'in New Zealand. Wonder if Bron looks a bit like Cate Blanchett?)

- Post your creation on your blog and e-mail me the link. Should you not have a blog then you can partake anyway. You just send me the text and image per mail at PAPERCEHF@GMAIL.COM and I will post it for you. This should take place before noon Wednesday.

- Then pull the cork, enjoy your food and have patience for me to make the round-up.

That's it until Bron aka Galadriel will sway her fairy magic stick and bring us a winner.

Have a great weekend and have fun cooking!

The ingredients are up!

2009-05-06T11:16:00.001+02:00

Check here for the ingredients for this month's PC!

Peoples Choice - Paper Chef #45
	Pauline's Marinated Green Tea Chicken Leg
	Dale's Lentil Naan filled with Chai Spiced Tofu and Surna Koot
	Mary's Un-Named Dish
	Mike's Green Tea marinated Chicken with Lentils & Sweet Potato (or Yam) crisps

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Peoples Choice - Paper Chef No.41
	Sherlonya's polenta with a vodka cream sauce
	Kristina and David's Orzo Salad with Asparagus, Artichokes, Tuna & Lemon Vodka Vinaigrette
	Jenny & Markus's Gravad Tuna
	Ilva's Tuna and Artichoke Balls with Balsamica and Vodka Roasted Asparagus
	Mike's Vodka Cured Tuna on a bed of Asparagus, Artichoke and Jicama
	Murasaki's Braised Artichokes, Asparagus and Tuna with a Suce of Vodka, Sugar, Soy sauce and Wasabi
	Murasaki's Tuna Marinated in Vodka, Lemon juice with Braised Artichokes & Asparagus served with Pasta
	Murasaki's Braised Artichokes & Asparagus with a Marinated Tuna cooked in a Vodka sauce

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