And the winner is....

Wow, what a treat! I'm so impressed! You all did such a tastefull and creative dishes. Obviously there aren't so many of you out there who'll use fruit in your main dishes. I myself is no stranger to that. It started long time ago with banana and peanuts in a special chicken dish. During the 1980s we all ate pineappel on our pizzas. Later on, when I really got in to cooking food for myself I usally had appel with my fish stew. As a vegetarian I've become more and more accoustomed to using fruit in warm meals. I'm very glad for all of you that entered this challange and tried new combinations.

Well well, there is a first time for everything. This is my first time to compile all the enteries and contributions for Paper Chef #56 September 2010. You'll find all the entries here but I'll try to make a nice presentation too. After all, it kind of feels like you all have cooked for me :-) Now I have to taste them all and then I'll do my best to choos only one of all the delicious dishes to be the winner of this months Paper Chef.
I do appologize for beeing so late with my decision. It is election time in Sweden and I've been busy and very concerned about the outcome. We have a party political tradition in Sweden with about 7 (it might vary between the term of office) different parties in our Parliament. This election somehow has turn out to be more of a two-party system and Our Election Day is this comming Sunday. Only three days left :/

Sarah of Simply cooked made a Pumpin and peach salad with lemon grass dressing. I'm really impressed about this dish and I love the baby bok choi. Can't get those in Sweden. I do like that Sarah used all four ingredients in one and only dish! I also notised that she too use "handfuls" in her cooking. Me like. Just combine what you have and enjoy!

Prospect: The Pantry brought me Zucchini lemongrass pancakes with fresh peach salsa. This reminds me a lot of my own food apart from that Karen is such a better photographer than I am. I so like the simlicity and the beautiful colors. Karen is nice too, and caring about our cooking and ingredients skills. She gets a golden star for explaining how to use the lemongrass.

Wow! What else is there to say? Mike from Spiky Mikey thought it was a real challange with this months PC's ingredients. I'll say he stepped up to the challange and did a great job with his Pumkin Tagine with Couscous and a Parsley and Caper salad. I wouldn't miss out on this one just because the lack of a certian pot. A tajine pot is on my wishing list but I'll bet you can use this recepe in a ordinary casserole.

Then we have Tricia of Jonski Blogski who made a delicous Spaghetti Squash with Tomatillo salsa and Nectarines. Tricia were using both lemongrass and capers for the first time and I'm happy to have "pushed" her to doing that. That tomatillo salsa is very temting and I will definitely try to make some soon. I also discovered a new ingredient - Spaghetti Squash - and I did think about why and how that name came about. Tricia carified everything for me, and all the other unwitting out there, about the Spaghetti Squash. When ovenbaked, use a fork and scrape out the strands of squash - "This is where a first-time has the aha! moment: now you know why it’s called spaghetti squash!"

And last, but not least, my own ovenbaked zucchini and lemongrass with a salty peach and tofu sauce

*drums*

And now what? Who is the winner? I absolutely love all your entries and is really hard to choose a winner. Somehow the dishes are similar, but, at the same time they're totally different. Everyone has their own twist and ... Sarah - you are the winner of Paper Chef #56 September 2010! Congratulations! I'm impressed of your simpicity, your handfuls, the freshness and also the fact that you used all the ingedients in just one dish.

Just combine what you have and enjoy!

Paper Chef #56 roundup

Wow, what a treat! I'm so impressed! You all did such a tasteful and creative dishes. The roundup of Paper Chef #56 September 2010 was a small one, with only 5 entries, but so extensive in its flavour and they all seem very tasty and tempting to me. Now I just have to make up my mind and I will announce the winner during this week.

Ovenbaked squash and lemon grass with a salty peach and tofu sauce - PC #56 Sept. 2010

Time really do flies. I thought I had all the time in the world until time was up for the next Paper Chef. But no. It went so fast I hardley had time to close my eyes. I actually manage to cook something for September Paper Chef though, but now I have to write in English again, and it takes hours for me.


Right now is the best time for pumkins and funny looking squashes. The Farmers Market has a lot to offer. Unfortunately doesn't my wallet offer the same varieties. Therefore I used a common green squash; zucchihi. Then, I'm forutnate to have some square meters of soil outside my apartement where I can grow flowers, rhubarbs, gooseberries, strawberries (althogh all thousands of woodlice are eating them!) and herbs. My tarragon is my most treassured herb and I'm so happy the plant is getting a little bit larger every year. I did have a beautiful rosmary which lasted year after year after year. One day, last fall, when I came out to check on my little allotment, the whole rosemary plant was gone! Someone had taken it. There was a hole in the ground where it had grown for more than five years!
Any how, back to Paper Chef


0Ovenbaked stuffed zucchini with a salty peach- and toufu sauce
2 pers

500 g zucchini
2 red onions, finly shredded
2 sticks of lemon grass
2-3 tbsp oliv oil
tarragon, freshly chopped (use dry if you don't have fresh)
salt
black pepper


Finely slice the red onions. Wash and cut off about one third of the zucchini (about 200 g) and slice that part into thin shreds. Divide the large part of the zucchini in halfs and remove the core. Slice the core and add to the shredded once. Pour some olive oil and put the zhuccini-halfs in an ovenproof casserole and precook them, while frying the other vegetables, in the oven on 200 degrees Celsius for about 10-15 min.
Fry the onions and zucchini in olive oi, medium heat. Make sure not to burn anything. Rather cook the vegetables for some more minutes, on lower heat, than burn, or make it to dry, to fast.
Cut two sticks of lemon grass in two and crush the thick end (with help from the end of the knife handle). Put them in the pan, together with the onions and zucchini. Depending on what kind of skillet you have, you'll might need to add some water if it's too dry.

Take out the zucchini-halves. Fill them with the fryed vegetables, and put them back in the oven. Ovenbake for about 10-15 minuts or until the zucchini-halves are soft. During that time you can cook som whole food pasta and mix together the ingredients for the sauce.



Peach- and tofu sauce with capers

2 peaches, cut in pieces
3 tsp capers, medium size
150 g silk (soft) tofu
1 lime, squeezed
1 tsp dijon mustard

Mix all the ingredients. Taste. Eventually ad some more salt/capers, dijon mustard and pepper if you like. The colour isn't the most attractive but it sure taste the better. Serve with cooked fresh whole wheat pasta.


I do wish I had a larger mixer i my kitchen. This one does a lot of work for me, but sometimes it isn't good enough. Lucky for me the peaches where really nice and soft ;-)
I can't seem to get decent pictuers of my dishes. Either I use the flash and everything get all whiteish, or, no flash and everything is kind of yellow. I'm also trying to find out how to put two pictures beside each other...

I'm really looking forward to read, and maybe taste, your contributions to
Paper Chef #56 September 2010

Ingredients for Paper Chef #56 September 2010

Oh my! Time is up for new ingredients to cook with in the September roundup of Paper Chef 2010. I have to say it was kind of comical that I actually won August's Paper Chef because I've made a comment about that, after we all had posted our entries. It was something about not wanting to win; "That my friends, is not something I would like to do, because all the entries are so delicious and tasteful!,"How is it possible to choose a winner? Ironic, huh.


Anyhow, the ingedients are drawn, and, I've chosen the 4th one too. I'm glad to present the ingredients for Paper Chef #56 September 2010, they are as follows: *

Capers
Peaches
Pumpkin/Squash and
lemon grass

In Sweden where I live, it is harvest time. Farmers markets are all over town and there is a lot nice and fresh vegetables in the stores. It might be some difficulties with the peaches though. They're kind of out of season, but I have faiht in finding some thoug :-) Since I'm a vegetarian I would like to have a vegetarian theme for this September roundup. You can make sallads, side dishes, but, how about making a vegetarian main dish. Or, maybe even as crazy and going raw! Of course, you'll decide what you're going to cook, but, no animals! If you're a vegan it is absolutely ok to replace ingredients such as dairy products, eggs, honey and so on with a vegan one. If you're allergic to any of the chosen ingredients you're welcome to replace them too. Come on now and challange your selves in the kitchen. See you soon!


Good luck to you all! I'm looking forward to seeing your creations!

* Update: I'm sorry, but, I totally missed to write about the RULES and regulations (please, read them if it's your first time) for joining Paper Chef. If you don't have your own blog, you can still make an entry. Mail it, together with a photo on your creation if you have, to the same address as all of you will mail your links to your blog post for this particular event - paperhefATgmailDOTcom - and they will be posted on the PAPER CHEF blog.

Deadline is midnight on Tuesday the 7th

After that, I'll have some pleasant work to do before I will reveal the winner on Miss Meisters mat med mera...

And the winner is...

... meeeee! I won! I can't believe it, but it's true! I did win the Paper Chef #55 August 2010! If I were to choose the winner it would've been Alessio's own dish. But, he was the winner himself, of the last roundup in July, and therefore he can't wote for his own dish. Good for me though ;-)

I am very greatful, and, although it took me a couple of days to get everything together, especially the English part (it really is a big deal for me to write in English and it takes a lot of effort for me), I'm glad I actually did it! Flowers for me :-)


I won't promise anything, but, I will try to write some posts in English from now on. This news about me winning kind of distracted (a very pleasant one though) me this morning and now I'm a little bit late for the premier of our yearly Farmers Market in Haga, Göteborg.


See you soon!

Paper Chef #55 Roundup

My fist ever written post in English and I decided to join a cooking competition. Go figure - I'm not making things easy for me ;-) I was done on time and then, nothing. Quiet. No e-mail, no comment or no post on the Paper Chef blog. But now there is! You'll find all the entries here. Apperently there are few competitors in this 55th roundup. I guess people are having vacation and/or taking some time of blogging. It does take some time for everyone of us who is cooking, measuring, writing, taking pictuers and so on. I'm happy though since this all English thing is kind of new to me. Not use to read and write about food in English (only Human Rights issues)

Now we're all waiting for Alessio with the blog Recipe Taster to make up his mind and pronounce a winner! That, my friends, is not something I would like to do, because all the entries are so delicious and tasteful!

Good Luck to you all August Paper Chefs

Candid orange peel, cranberries, dried dates, flour - the 4 ingredients of Paper Chef Aug 2010

First time joining PAPER CHEF and I just had to make it difficult. I've been participating in a similar competition to this one, Cyberkocken with one of my dishes, erlier, but, since I'm a Swede, writing my blog in Swedish, I haven't really felt the drive or motivation to join Paper Chef earlier. This is not only a challange for me in the kitchen but also, it's the first time I write a post in English. I've lived for some time in the States, and, I do speak english a lot, but, I'm not used to write in English at all.

For all of you who will actually read this post and have no clue, what so ever about the rest of me and my blog, I'll tell you that I'm a vegetarian. I do once in awhile eat butter, goat chees and eggs. And I do have cow milk in my coffee. I mostly write about what I eat, but also, I have a deep interest in human rights and peoples access, or rather lack of access, to clean water and enough food for a healthy and prosperous life, witch I take some time to read, learn and write about too. And finally, I'm NOT a photographer!

This is the Paper Chef and here are the Rules and regulations for the "creative cooking competition". The four ingredients in the #55th round is candid orange peel, cranberries, dried dates and flour. Here at Recipe Taster you'll found more about this month competition. The ingredients are likely used for desserts, pastry or any kind of sweet stuff. I tried to cook some lunch and/or dinner instead. Although I do eat some dairy products, this dish is actually a vegan one. Here is my contribution to Paper Chef August 2010:



Beluga lenitls with smoky bell pepper sauce. (Belugalinser med rökig paprikasås)
2 port

100 g beluga lentils (boild)
1 red onion, finely chopped
flaky sea salt

SMOKY BELL PEPPER SAUCE

2 red bell peppers
2 black cardamom
1 tsp cummin
1 tsp coriander
1/2 tsp black cummin (kind of smoky like the black cardamom, optional)
1/2 dl olive oil
3-4 tbsp coconut milk
1/2 orange, only the juice of (optional; some orange zest)
1-2 tbsp candid orange peel
flaky sea salt

Roast the bell peppers in the oven in 200-225 degrees (Celsius) until they have got black skin. Put the peppers in a bowl and cover with plastic film and let them cool down a bit.
Open the black cardamom pods and take out the small, little sticky, black seeds, before roasting them in a dry cooking pan with the other spices. I recently found black cummin in a store I haven't been in before and just wanted to try it out. I've done a variant of this smoky sauce earlier, and it will work just fine without though. Black cummin also has the smoky smell and taste like the black cardamom, but is more similar to the smell of tobacco rather than the tarish smell that black cardamom has (have? - Oh my! Please, bear with me. It is so much harder to write in English than speaking English).

Ground the spices in a mortar. Strip and clear the peppers from the skin and the seeds. I like to save the liquid that comes from the roasted peppers when they break. I use it in the sauce. If not, just add some more orange juice from the other half that's left over. Finely chop approxemately 2 tablespoons of candide orange peel. Mix all the ingredients with a stick hand blender. Use flake salt and optional black pepper to taste. If you like it less thick then add some more orange juice. Also, you can add some finely grated orange zest if you like.
The left over sauce will go perfect to any pasta with garlic and baby spinach too.

Fry the finely shredded red onion on medium heat in olive oil. Make sure not to burn any of the onion. Maby one or two tablespoon of water will be needed in order to not burn the onion. You might use some vegetable stock but just salt and/or herbal salt will do just fine. When the onions are soft and almost transparent, blend in the precooked beluga lentils and heat it all up. Serve the warm lentils with the smoky sauce and a couple of zucchini patties with fresh cranberries.



Zucchini and date vegetter with fresh cranberries
16 small veggie patties

250 g zucchini
6 dried dates
2 small shalottes
1 tsp herbal salt
black pepper
1/2 dl coconut flour
1/2 dl soy flour (possible more needed)

oil for frying (not deep-frying though)

100 g fresh cranberries to serve


Combine the coarse graded zucchini and finely chopped dates in a bowl. Add the shalottes, finely chopped, and then seasoning. Finally, add the flour. Put aside for about 30 min. If it still is kind of wet you can add more soy flour. Taste and perhaps you'll need to add some more salt and black peppar.

Heat up a skillet or a cooking pan and pour some oil in it. Make small balls of the "batter", like the size of a tablespoon, and press them gently, right after you've put them in the pan. The patties kind of stick a little to easy in the pan (my guess is the flour), and, if flour wasn't one of the 4 ingredients, I would probably have used precooked millet? (hirs in Swedish and don't know if it's the right English word for it) or even an egg or two instead. Fry on medium heat a couple of minutes on each side.

It is hard to find fresh cranberries here, but nowdays, at least we will find them in the frozen departements in some larger grocery stores. So, if you do too, have some frozen ones, make sure to take them out early and let them thaw while you are cooking the other stuff. Right before serving, you just mach them slightly with a fork. It doesn't have to be all mushy and squashed. Serve on top of the warm veggie patties together with the warm lentils and smokey red bell pepper sauce.

As I said, I'm not a photographer and I haven't seen the sun for a couple of days.
The rain was pouring when I was done with my dish.
With flash, without flash. Either way, it didn't work very well.

Smaklig spis!