Give me more!

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...

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

55th Roundup

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!

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....

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!

The Judge has spoken!

Finally-A Roundup!

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

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!

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!!!

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

Paper Chef #53 - The Round Up

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

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.