Happy Melbourne Cup day! It makes me so happy that we Melburnians get an annual leave day thanks to a horse race!
While you would think Spring Racing is about the horses, really its about frocks, food and drink. Race day food needs to be portable, delicious and preferably easy on the cook. Last year Saskia and I made cheesecake pops which ticked the first two boxes but were an incredibly time consuming experience. We vowed never to make them again and one year on, have both managed to keep that promise!
More successful on the race day food front are Saskia’s signature dips (her hummus is always a winner), smoked salmon bagels and perhaps a cupcake or two. After a run of weekend cupcake making (again) this year I decided on a simpler route for sweets, baking a swag of the ultimate choc chip cookies. I didn’t quite bet on just how long it would take to bake said cookies, given I only do 4 to a tray and I have a temperamental oven. Nonetheless, 2 hours of solid baking later, I have 36 salted choc chip cookies packed and ready to go.
A last minute addition to my race day food offering is this delicious guacamole. Yes, it is just guacamole but it is damn good and since discovering it in a cookbook I already owned (thanks for the tip Eatnik!) I have made it 4 times already…. in 4 weeks. It’s tasty, easy to prepare and should travel pretty well to the track. To prevent the guacamole turning an unappetising brown I will be liberal with the lime juice and cover tightly with plastic wrap touching the surface of the dip. Fingers crossed it works!
What will you be eating on Melbourne cup day?
Adapted from a recipe in The Cook’s Book
3 small avocados
1 small tomato, skinned, seeded and chopped
1 sml jalapeno or green chilli, seeded and finely chopped
1/2 small onion, finely chopped
handful coriander, chopped
3 tsp lime juice
salt to taste
- Mash the avocado, then stir in the rest of the ingredients.
- Serve with corn chips or raw vegetables.