Yes our judge for this month's Paper Chef, Jenny from I could even eat a baby deer! has selected a winner.
Click here to find out who that is.
Monday, 14 December 2009
Thursday, 10 December 2009
Paper Chef #47
For this month's challenge we started off with a totally empty pantry - just a theme of Christmas.
We asked for ingredients to stock our pantry and the suggestions flowed in.. From this newly stocked pantry last month's winner, Jenny from I could even eat a baby deer! , rummaged around and came out with the 3 random ingredients of mustard, thyme, & saffron, and then selected the fourth ingredient of her own choosing - ham.
Those that took up the Challenge were:
Pauline with her Ham and cheese croquetas with salad and mustard dip
We asked for ingredients to stock our pantry and the suggestions flowed in.. From this newly stocked pantry last month's winner, Jenny from I could even eat a baby deer! , rummaged around and came out with the 3 random ingredients of mustard, thyme, & saffron, and then selected the fourth ingredient of her own choosing - ham.
Those that took up the Challenge were:
Pauline with her Ham and cheese croquetas with salad and mustard dip
Ilva, of Lucullian delights created a Saffron Breaded Ham with a Mustard seed, Thyme & Pecorino filling
From Bron Marshall we have Bron's Little Ham, Cranberry and Saffron Rice Stuffing Cakes
And Karen from Prospect: The Pantry with a mouth watering assortment of appetisers
The task is now upto Jenny to select a winner, and from this selection it will be hard!!
Pauline's entry for Paper Chef #47
Ham and cheese croquetas with salad and mustard dip
Ham and cheese croquetas (6 pieces)
Ingredients:
100 gram of ham, cut into small screds
50 grams of cheese, cut into small cubes
1 egg
a few threads of saffron
flour and bread crumbs for coating the croquetas
4 tablespoons of flour
2 tablespoons of melted butter
1 cup of milk
pinch of nutmeg
pinch of salt
pinch of ground black pepper
oil for frying
Make a roux by heating butter and adding flour. While stirring,
slowly add milk to make a bechamel sauce.
Add salt, pepper and nutmeg. Add cheese and let it melt
into the roux. Mix ham through the mixture. Let it cool off
in the fridge. Roll the dough into 6 croquettas, and put
them back into the fridge. In the meantime, add saffron and
egg into a small bowl, stir well. Cover a dish with flour.
Take the croquetas from the fridge, cover them with the egg
mixture and roll them through the flour. Put them back in the
fridge. In the meantime, cover a dish with bread crumbs
and add a big layer of oil to a small frying pan. Heat the oil.
Dip the croquettas in the egg mixture for the second time,
and coat them with bread crumbs. Put them back into the fridge.
When the oil is heated enough (you can carefully test with a
drop of water) add the croquettas to the pan. Fry croquetas
for 3 minutes. You can use the saffron egg mixture to
make an omelette.
Serve with salad with thyme dressing and use mustard for dipping.
Enjoy!
Ingredients:
100 gram of ham, cut into small screds
50 grams of cheese, cut into small cubes
1 egg
a few threads of saffron
flour and bread crumbs for coating the croquetas
4 tablespoons of flour
2 tablespoons of melted butter
1 cup of milk
pinch of nutmeg
pinch of salt
pinch of ground black pepper
oil for frying
Make a roux by heating butter and adding flour. While stirring,
slowly add milk to make a bechamel sauce.
Add salt, pepper and nutmeg. Add cheese and let it melt
into the roux. Mix ham through the mixture. Let it cool off
in the fridge. Roll the dough into 6 croquettas, and put
them back into the fridge. In the meantime, add saffron and
egg into a small bowl, stir well. Cover a dish with flour.
Take the croquetas from the fridge, cover them with the egg
mixture and roll them through the flour. Put them back in the
fridge. In the meantime, cover a dish with bread crumbs
and add a big layer of oil to a small frying pan. Heat the oil.
Dip the croquettas in the egg mixture for the second time,
and coat them with bread crumbs. Put them back into the fridge.
When the oil is heated enough (you can carefully test with a
drop of water) add the croquettas to the pan. Fry croquetas
for 3 minutes. You can use the saffron egg mixture to
make an omelette.
Serve with salad with thyme dressing and use mustard for dipping.
Enjoy!
Wednesday, 2 December 2009
Ingredients are up!!!
The lovely Jenny from I could even eat a baby deer! has selected the ingredients for the December challenge.
You can find them here
Post your recipe on your blog (or if you don't have a blog, send recipe and photos so we can post it here on the PC blog) and send the link to paperchef AT gmail DOT com before midnight on Tuesday December the 8th.
You can find them here
Post your recipe on your blog (or if you don't have a blog, send recipe and photos so we can post it here on the PC blog) and send the link to paperchef AT gmail DOT com before midnight on Tuesday December the 8th.
Friday, 27 November 2009
Paper Chef #47
Last chance to nominate ingredients for this month's challenge!
orange, cloves, ham, figs, dried dates, mustard, raisins, red cabbage, anchovies, saffron, Prawns, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, saffron, ginger, white fish, kale, honey, fennel, duck, meatballs, rosemary, thyme, fennel seeds, Apricots, Green Beans, Sweet Pepper, Cherries, Aubergines(Eggplant), Nectarines, Passionfruit, Peaches, Lettuce, Tomatoes, Zucchini(Courgette), Anchovies, Chicken, Quail, Lobster, Tuna, Yabbies & Marrons (Crayfish),
JENNY from I could even eat a baby deer! will be posting the final selection on the 2nd so like I said, last chance.....
So far we have:
orange, cloves, ham, figs, dried dates, mustard, raisins, red cabbage, anchovies, saffron, Prawns, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, saffron, ginger, white fish, kale, honey, fennel, duck, meatballs, rosemary, thyme, fennel seeds, Apricots, Green Beans, Sweet Pepper, Cherries, Aubergines(Eggplant), Nectarines, Passionfruit, Peaches, Lettuce, Tomatoes, Zucchini(Courgette), Anchovies, Chicken, Quail, Lobster, Tuna, Yabbies & Marrons (Crayfish),
JENNY from I could even eat a baby deer! will be posting the final selection on the 2nd so like I said, last chance.....
Friday, 20 November 2009
The next Challenge - #47
Well the next Paper Chef Challenge is still awhile away and for the next challenge we have decided to go with a theme. Being December the theme is pretty obvious: Christmas!
And so far on our list of ingredients we have:
Nothing. A blank sheet.
Christmas means different things to different people in different parts of the world and what we would like is for everyone to list a few ingredients they would be using for this occasion. The start date for the December challenge is the 2nd and last month's winner JENNY from I could even eat a baby deer! will select from the final list of ingredients.
Leave your list of ingredients either as a comment to this post or email to: paperchef AT gmail DOT com
Your list can be as long or as short as you wish & don't worry about duplicated ingredients, it will all be tidied up in the final list.
Wednesday, 18 November 2009
Thursday, 12 November 2009
Paper Chef #46 - The Roundup
It is time for the roundup, this month's Judge, Dale from Home on the Range, was the one to choose, randomly, three ingredients from the ingredient list and then one of her own choice and the ingredients were pasta, beetroot, chevre and peanut butter. So let's get going with the entries, they are really creative and mouthwatering all of them!
First we have one blog, I could even eat a deer, and two entries, Jenny's and Marcus's, that's the way it goes when you cannot decide and I think it is an excellent solution! So first we have Jenny who created a incredible Chèvre mousse with beetroot, deep fried pasta and peanut butter caramel, a very creative choice!
Marcus on the other hand went Asian and serves us Deep fried Beetroot Skewers with Brunost Satay on a bed of Pasta, I especially like that he uses Norwegian goat's cheese, it has a particular flavour!
Mike of Spikey Mikeys went as far as making his own peanut butter and then went on creating Ravioli stuffed with Chevre & roasted Beetroot with a burnt butter & peanut butter sauce, a great choice!
Rudi of Off the Eaten Path has created something he calls "a fusion dish, combining Asian influences (pasta and peanut sauce) with French sensibilities (beets and chevre). In some respects, it's a layperson's 'wannabe Vietnamese,'" her Cross-cultural vermicelli is a very fresh and tasty entry.
And to finish we have Pauline's entry Beetroot Carpaccio with Orzo (I take it that orzo is a small pasta type and not the Italian orzo which is barley), a great interpretation of the four ingredients!
Impressive aren't they? I am really looking forward to see who will win, it will not be an easy choice I think!
First we have one blog, I could even eat a deer, and two entries, Jenny's and Marcus's, that's the way it goes when you cannot decide and I think it is an excellent solution! So first we have Jenny who created a incredible Chèvre mousse with beetroot, deep fried pasta and peanut butter caramel, a very creative choice!Marcus on the other hand went Asian and serves us Deep fried Beetroot Skewers with Brunost Satay on a bed of Pasta, I especially like that he uses Norwegian goat's cheese, it has a particular flavour!Mike of Spikey Mikeys went as far as making his own peanut butter and then went on creating Ravioli stuffed with Chevre & roasted Beetroot with a burnt butter & peanut butter sauce, a great choice!Rudi of Off the Eaten Path has created something he calls "a fusion dish, combining Asian influences (pasta and peanut sauce) with French sensibilities (beets and chevre). In some respects, it's a layperson's 'wannabe Vietnamese,'" her Cross-cultural vermicelli is a very fresh and tasty entry.
And to finish we have Pauline's entry Beetroot Carpaccio with Orzo (I take it that orzo is a small pasta type and not the Italian orzo which is barley), a great interpretation of the four ingredients!Impressive aren't they? I am really looking forward to see who will win, it will not be an easy choice I think!
Beetroot Carpaccio with Orzo
I thought it would be fun to make a vegetarian version.
Beetroot Carpaccio with Orzo
Ingredients (serves 2)
4 beetroots, cut in slices
1/2 red bell pepper, cut into small pieces
4 mushrooms, without stalks
1 cup of Orzo
1/2 cup of grated fresh chevre
a handful of pine nuts
For the dressing:
1 tbs of olive oil
A sprinkle of balsamico
1 tbs of honey
1 tbs of peanut butter
A pinch of salt
Fresh ground black pepper
Start off with combining the ingredients for dressing, shake well.
Cook the orzo for a few minutes. In the meantime, cut the
mushrooms into small pieces and fry them together with
the bell pepper. Drain the orzo and mix with the pepper and
mushrooms.
In a different pan, heat a little oil and fry the pine nuts until golden.
Take 2 plates and lay the pieces of beetroot in a circle, sprinkle with
dressing and top it off with the pine nuts and grated chevre.
Place the orzo mixture in the centre of the dish, so it becomes
the "heart" of the flower.
Enjoy!
Best regards,
Pauline
Wednesday, 4 November 2009
Ingredients are up!
The ingredients for this month are up, hurry over to see what they are and then create your dish, blog it (if you don't have a blog, send recipe and eventual photos so we can post it here on the PC blog) and send the link to paperchef AT gmail DOT com before midnight on Tuesday November the 10th! I'm looking forward to see what you will come up with!
Sunday, 1 November 2009
Suggestions are open...
Yes, it almost time for the next Paper Chef Challenge.
Last month's winner, Dale from Home on the Range is primed & eager to select the ingredients for the 46th installment of this challenge.
As always we have a list of ingredients to start with, and we always welcome suggestions:
almonds, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, green bell pepper, garlic, fish, eggplant, leeks, strawberries, Tofu, Rutabaga, Queso Fresco, Figs, Prawns, Pork, Apples, dried mushrooms, and Polenta.
From the final list Dale will select 3 random ingredients & a final 4th one of her own choosing.
So start suggesting & watch for the final selection to be posted shortly!
Please read the RULES and regulations if you are new and if you have any questions please contact us at: paperchef AT gmail DOT com.
Last month's winner, Dale from Home on the Range is primed & eager to select the ingredients for the 46th installment of this challenge.
As always we have a list of ingredients to start with, and we always welcome suggestions:
almonds, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, green bell pepper, garlic, fish, eggplant, leeks, strawberries, Tofu, Rutabaga, Queso Fresco, Figs, Prawns, Pork, Apples, dried mushrooms, and Polenta.
From the final list Dale will select 3 random ingredients & a final 4th one of her own choosing.
So start suggesting & watch for the final selection to be posted shortly!
Please read the RULES and regulations if you are new and if you have any questions please contact us at: paperchef AT gmail DOT com.
Wednesday, 21 October 2009
Paper Chef #45 Winner
The Paper Chef #45 has been chosen!
Head on over to musingri where Janie has selected the winning entry.
Head on over to musingri where Janie has selected the winning entry.
If you're keen, start thinking of suggestions of ingredients for next month's Paper Chef Challenge & participate! It's fun!
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