Starter Snackuits and Dessert Snackuits

By now you would defenitely have got a few ideas with Snackuits. Three guest bloggers created interesting dishes using them as an ingredient and also suggested suitable accompaniments to go with them. While the wheat thins are on their own very addictive and quite guilt free (as they are baked and has zero transfat), they can be jazzed up to bring an oomph to the menu. It so happened that a few friends had dropped in for high tea along with their family and the talk invariably shifted to the kids and their eating habits. The complaint all around was that fruits were ignored big time by them. An idea struck me and I excused myself to come up with a starter using fruits and snackuits. What followed was raiding the fridge for the fruits, cubing the cheese and stacking the snackuits for a yummy starter. Yes, the kids finished the huge plate of it and the idea was a hit with the parents.


RECIPE NO : 1 

Fruit, Cheese and Snackuit Canapes

What's in it:-

• Snackuits - as required (I used a mix of Swiss cheese and Italiano pizza)
• Pineapple - small cubes 
• Cheese - cut in to mini cubes (I used Amul's Processed Cheddar)
• Sapodilla/Chickoo/Sapota/ - small cubes
• Grapes - whole or cut into half 

How:-

The picture is self-explanatory. Arrange the snackuits and place the cheese. Stack on the fruits of your choice and watch it vanish before your eyes. 

When I was searching the fridge for some fruits, my husband spotted a small portion of the Wine reduced choco Mint Sauce ( sauce recipe courtesy : Kankana) that I had made earlier and he planned a whacky dessert with the snackuits. Pepping the sauce further with butter and sugar, he further reduced the sauce to a toffee like consistency. Dipping the thins, he got "Chocouits" that was a hit as well. The flavour that went the best for this was Swiss cheese and Chilli.

RECIPE NO: 2

• Snackuits - as required (I used Swiss Cheese and Chilli Flavour)

For the Sauce:-

• Red Wine - 1 1/2 cup
• Fresh lemon Juice - 1 tbsp
• Vanilla extract - 2 tsp
• White Sugar - 3/4 cup - to taste
• Bay leaf - 1
• Star Anise - 2
• Cinnamon Powder - 1 tsp
• Cinnamon stick - 1
• Fresh Mint Leaves - 7 to 8
• Cocoa Powder - 1 tbsp
• Water - 2 tbsp
• Butter - 1 tbsp
• Heavy Cream - 2 tbsp (I used Amul Fresh cream)

Here's how :-

In a separate bowl keep the cocoa powder mixed with enough water and set aside.

In a heavy bottomed pan, pour the wine, lemon juice and the vanilla extract along with sugar, bay leaves, star anise, cinnamon stick and cinnamon powder. Mix well and bring it to a boil. Let it simmer for 15-20 minutes. Continue reducing the wine until the quantity is halved and then add the cocoa mixture. Add butter and cream and keep stirring for about 5 minutes. The sauce starts looking smooth and silky. Tip in the mint leaves and continue boiling for 2 more minutes. Check for sugar and add some more if required. The sauce is ready. Strain the sauce and discard the bay leaves, cinnamon stick, star anise and mint leaves.

For the toffee

• Sauce prepared as above - 50 ml (approx)
• Butter - 3 tbsp
• Drinking Chocolate - 2 tbsp
• Sugar - 100 grams

In a heavy bottomed pan, add sugar and melt it till it caramalises. Take care not to burn the bottom of the pan by stirring it continuously. Now add the butter, drinking chocolate and the sauce. Keep reducing till it thickens to a toffee like consistency. 

Dip the snackuits in the sauce, allow it to cool and then serve. If arranging it on a plate, grease the serving tray adequately so that the Chocouits come off easily while serving.

Finally, a big thank-you to Suchitra, Radhika and Kalyani for supporting the fest and dishing out fun ways of eating Snackuits. And a huge shout out to Britannia for sending out the yummy packets of guilt free snacking and to Sagarika for initiating the idea.

E.N.J.O.Y