Cup Day Celebratory Cocktails, Mocktails and Nibbles
It’s Spring Racing Season! What a wonderful time of year! I absolutely love horse racing, in particular the Spring Carnival when all the best horses and jockeys are out in fine form. Plus the fashion! All of the amazing colours, dresses, suits, fascinators, hats and accessories is mesmerizing. This year I will only be going to Derby Day and Stakes Day but I am planning to have my girlfriends over for some drinks and nibbles and a little betting on Cup Day. For an easy Low FODMAP Melbourne Cup Day here are some great ideas for cocktails, mocktails and an antipasto platter.
3 parts Prosecco
2 parts Aperol*
1 splash of soda
Add all ingredients into a balloon glass half filled with ice then add one slice of orange to finish if desired and voila!
Remember alcohol can be a gut irritant so if you know that you react to drinking alcohol it may be best to go for the mocktail.
1 cup blueberries
1 cup water
1 cup sugar
1 lemon juiced
2 handfuls of mint, chopped
Soda Water to taste
- Add blueberries, water and sugar into a saucepan and bring to boil, then reduce and simmer for 15 minutes. Allow to cool.
- Add 30ml of the blueberry syrup into a tall glass filled with ice add lemon juice and mint then top with soda water.
Remember 1 drink is a serve!
I absolutely love antipasto platters. All of the different flavours, textures and the sense of family it brings with everyone sharing, brings me back to when I was living in Italy at the age of 16. There is no real trick or arranging an antipasto platter simply pick a nice wooden cheese board or something of the like and arrange all of the different meats, fruit and snacks as desired. You may want to put the corn crunch and rice chips in separate bowls on the side. Here is a picture of how I prepared mine plus we enjoyed some arancini as well. Be careful though most arancini’s contain onion and garlic and will not be suitable on the elimination part of your Low FODMAP Diet unless you make them from scratch. I also like to make a plain green salad on the side for some greens.
Lewis & Sons salami
Lewis & Sons Kalamatta Olives
Lewis & Sons Kabana
Simply Wize Deli Wafers
Simply Wize Corn Crunch
Alpine Breads Tuscany Grain, toasted and then cut into soldiers for dipping
Mamee Sour Cream & Chives Rice Chips
Cantaloupe wrapped in prosciutto
Cantaloupe (Low FODMAP Serving ½ cup)
1. Cut manageable slices of cantaloupe length ways and then wrap with a slice of prosciutto
Tomatoes, sliced (Low FODMAP Serving ½ cup)
Mozzarella, sliced (Low FODMAP Serving ½ cup)
Salt and Pepper to Taste
- Slice tomatoes and then sprinkle with a little salt
- Slice mozzarella
- Layer tomato and mozzarella slices on top of one another then drizzle with olive oil, tear basil leaves and sprinkle over the salad then crack some black pepper on top to finish
Carrot and Cumin Dip*
(adapted from a recipe http://www.taste.com.au/recipes/2826/carrot+and+cumin+dip?ref=collections,dip-recipes )
1kg carrots, peeled, coarsely chopped
- 30ml (1/8 cup) olive oil
- 30ml (1/8 cup) Cobram Estate garlic infused olive oil
- 2 teaspoons ground cumin
- Salt & Pepper to TasteMethod1. Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender. Drain.
2. Place the carrot, oils, cumin in the bowl of a food processor, and process until smooth. Transfer to a bowl and enjoy!Remember to observe your portion sizes to keep your meal low in FODMAPs. You can always check the FODMAP Friendly App if you are unsure about portion size. I hope you all enjoy this post, and have a wonderful long weekend plus pick a couple of winners too 🙂
Until next time, I am Atlanta Miall (APD, SDA)