Comments on: Competition! Prosecco + Food Matching: Submit Your Recipe

By: Prosecco prosecco prosecco » goodshoeday likes...

Prosecco prosecco prosecco » goodshoeday likes... — Sat, 10 Sep 2011 16:31:11 +0000

[...] was actually eminently drinkable. And now Niamh over at Eat Like a Girl is luring us with the possibility of prizes to try our hands at matching prosecco to food. Specifically Bisol Jeio prosecco and a chance to eat [...]

By: Bisol Jeio Prosecco Food & Wine Matching Competition – The Entries « eat like a girl

Sun, 25 Oct 2009 14:03:35 +0000

[...] submitted a recipe for seed cake with a bit of a chilli kick. He kindly brought some down for me to try and it was delicious, I [...]

By: Biggest Jim

Biggest Jim — Thu, 22 Oct 2009 22:27:56 +0000

Possibly too late, but here’s my stab at it.

http://tinyurl.com/yfer2l8 or http://www.biggestjim.com. Goat’s cheese souffle. Think it worked pretty well, but have a go yourself.

By: Pete Smith

Pete Smith — Thu, 22 Oct 2009 10:12:00 +0000

Woopwoop! Late Entry!

After trying the Prosecco, I think that its sweetness would be matched by a spicy cake, prehaps something traditional but not too heavy. A cake with a full flavour and kick to stand up to the fruityness of the Prosecco.

So, a modern interpretation of the classic “Seed Cake”. (Thank you, Delia, for the basic recipe)

Ingredients
– 4 oz (110g) butter at room temperature
– 4 oz (110g) caster sugar
– 2 large eggs, beaten
– 5oz (150g) self-raising flour
– 1oz (25g) ground almonds
– 2-3 tablespoons milk
– 2 rounded teaspoons caraway seeds
– 2 level tablespoons demerara sugar
– 1 tablespoon flaked almonds, crushed a bit
– 1 carrot grated
– 2 medium heat chillis, chopped
Pre-heat the oven to gas mark 4, 350F (180C).

Method

First cream the butter and sugar together until the mixture is pale and fluffy, then gradually beat in the beaten eggs a little at a time. When all the egg has been incorporated, take a metal spoon and lightly fold in the ground almonds, caraway seeds, flour, carrots and chillis. Then add enough milk to give a good dropping consistency and spoon the mixture into the prepared tin. Level off the surface with the back of a spoon then sprinkle the demerara sugar and crushed almonds all over. Bake in the centre of the oven for about an hour or until the cake shows signs of shrinking away from the sides of the tin.

Best served with tea, ice-cream, or Prosecco!

Pictures:

http://www.flickr.com/photos/purpaboo/sets/72157622638326256/

By: goodshoeday

goodshoeday — Wed, 21 Oct 2009 16:53:55 +0000

At last here’s my recipe:

Goodshoeday’s autumnal sort of salad

http://withknifeandfork.com/prosecco-prosecco-prosecco

was great fun

By: Ailbhe

Ailbhe — Wed, 21 Oct 2009 14:39:17 +0000

Hi Niamh

Whew, actually managed to submit my dish with only minutes (well, hours) to go!

http://simplysplendiferous.blogspot.com/2009/10/sea-trout-fillets-made-for-prosecco.html

By: Last chance: Get your competition recipes in! « eat like a girl

Last chance: Get your competition recipes in! « eat like a girl — Wed, 21 Oct 2009 10:50:17 +0000

[...] Competition! Prosecco + Food Matching: Submit Your Recipe. [...]

By: Claire

Claire — Tue, 20 Oct 2009 22:49:03 +0000

Hi Niamh,

I’ve been thinking about this for about two weeks and finally got round to making it! Hope you like…

My entry is smoked garlic risotto with king scallops and prosecco.

http://thehungriesthippo.blogspot.com/2009/10/smoked-garlic-risotto-with-king.html

By: Fresh-lee

Fresh-lee — Tue, 20 Oct 2009 21:56:15 +0000

Here’s my salmon and mango ceviche snack:
http://fresh-lee.blogspot.com/2009/10/i-see-your-challenge-and-i-raise-you.html
Mmm the puttanesca sounds pretty amazing though!

By: Matt

Matt — Tue, 20 Oct 2009 20:04:44 +0000

Awwww….why did I only just hear about this. Hmm…there’s 3 hours until the 21st. Do I have enough time?

By: Danny

Danny — Tue, 20 Oct 2009 17:51:27 +0000

Here you go Niamh, if I start pouring vodka on my cornflakes then I have you to blame.

Warm Winter Salad with Pheasant, Pear, Pomegranate and Walnut

http://foodurchin.blogspot.com/2009/10/food-matching-with-prosecco-at-900am.html

By: Dan

Dan — Tue, 20 Oct 2009 13:20:24 +0000

Ok – after tearing my hair out….a lot…..here’s my entry…

Pork Chop with prosecco and tarragon cream sauce, goats cheese and olive crushed potatoes, parsnip puree

http://essexeating.blogspot.com/2009/10/matching-prosecco-with-food-makes-my.html

By: MartinH

MartinH — Tue, 20 Oct 2009 11:42:56 +0000

Better late than never… pork with apple & walnut with a spinach & salsify gratin: http://wiwret.wordpress.com/2009/10/19/still-alive-just/

By: Kathy

Kathy — Mon, 19 Oct 2009 20:27:58 +0000

Hi Nimah, great competition – it inspired me to finally start blogging myself!

http://bemused-bouche.blogspot.com/2009/10/first-post-chicken-steamed-in-sake-with.html

By: Carla

Carla — Sun, 18 Oct 2009 21:37:11 +0000

I’m not sure the trackback has worked so here you go!
http://canbebribedwithfood.blogspot.com/2009/10/carnitas-with-spiced-apple-and-lime.html

By: Bibendum » Jack of all Trades

Bibendum » Jack of all Trades — Fri, 16 Oct 2009 16:29:32 +0000

[...] all the details and some inspiration on her blog. I’m going to have a crack this [...]

By: Gastro1

Gastro1 — Tue, 13 Oct 2009 22:00:23 +0000

http://dailyepicurean.blogspot.com/2009/04/spaghetti-la-putanesca.html

The perfect match with Bisol Jelo Prosecco before during and after – eating the dish that is :-)

By: Niamh

Niamh — Tue, 13 Oct 2009 10:30:21 +0000

Hey Neil! Excellent – good job :) Thanks for the submission.

By: neil

neil — Mon, 12 Oct 2009 22:02:07 +0000

http://www.thewaroncookbooks.com/the_war_on_cookbooks/2009/10/pork-belly-tortellini-with-prosecco-poached-pears-pecorino-and-a-sage-brown-butter.html

done.

Nice project by the way.

By: Niamh

Niamh — Sun, 11 Oct 2009 19:21:50 +0000

Oh, me too! The Jeio is pretty special too. Highly recommend it.