I know that in my last post I bragged about where I am, and I’m sorry that I have to do it again but you’ll see why shortly. Currently I am in the glamorous city of Dubai with my best friend. We are visiting her cousins who live here and are having a fabulous time. The weather is great, the sights are stunning and the food is well, truly delicious. I could post 10 things about all the delicious food I have eaten here so far but instead I’m going for a different more available post that everyone can enjoy, Airplane snacks.
Although I am having a delightful time, the trip here was not so delightful. We first had to take a two hour bus ride from Ottawa to Montreal, then waited 7 hours in the Montreal airport for our flight to Doha which took 12 hours. After that we had a 3 hour layover before our 45 minute flight to Abu Dhabi where we completed the final leg of our journey, the one hour drive to Dubai. Needless to say it was exhausting. We arrived at my friend’s cousin’s house at 1 am looking sweaty and groggy, but I can take comfort in the fact that we did not go hungry. I decided that for such a long flight we were bound to get a hankering for something tasty and instead of spending 11 dollars at the airport for a tiny bag of chips I whipped up some delicious and portable snacks.
The first thing that I made was apple chips. They were so yummy and really easy, as well as healthy. Sometimes all you want in a snack is a little crunch but without the guilt these chips are the perfect choice. They are a great mix of sweet and tart with all the crisp, and they were gone in seconds.
The other snack that I made was not so healthy but equally delicious. I made a chocolate almond sour cherry bark. I am a sucker for chocolate and this was the perfect snack for a long trip. Because I used dark chocolate, as well as almonds and dried cherries it was the perfect combo. It was not to sweet and the almonds added for a little extra energy boost. The perfect snack for a long flight, or even just to have at home with you.
The great thing about both these snacks is that they are quick, easy, delicious and portable. You can throw them in your bag and carry them around with you. They stay relatively fresh and compact for at least a few days, or 30+ hours of travel.
Apple Chips (Serves 2)
1 Tablespoon of cinnamon
Preheat the over to 275 degrees F. Core the apples using either an apple corer, or a small pairing knife. Slice the apples as thin as you can manage. I was lucky enough to make these at home where my mother owns a mandolin. If you can get them this thin the cooking time will be less. Spread the apple chips out over two baking sheets and equally sprinkle the cinnamon over top. If you cut them by hand cook them for two hours, flipping halfway in between. If you use a mandolin cook for only one hour, flipping after half an hour. Essentially cook until they are golden brown and crispy.
Chocolate Almond Cherry Bark
24 ounces of GOOD quality dark chocolate (trust me it makes all the difference)
1 and ¼ cup of raw almonds
1 teaspoon of vanilla
2/3 cup of dried sour cherries
2 ounces of white chocolate
Preheat the oven 350 degrees Fahrenheit. Melt down the dark chocolate on a double broiler. While stirring occasionally begin to toast the almonds. Spread the almonds out on a parchment lined baking sheet and toast in the over for 8 to 10 minutes. Take the chocolate off the heat once it is melted and let is cool slightly. Once the almonds are done roughly chop them, along with the sour cherries. Set aside a handful of each for later and mix the rest in with the chocolate. Line another baking sheet with parchment and spread the chocolate mixture out evenly across the sheet. Sprinkle the handful of almonds and cherries on top. Melt down the white chocolate and dip a spoon into it. Drizzle overtop of the bark by quickly moving your hand back and forth over the sheet.
Let the bark chill in the fridge over night. In the morning remove it and with a long sharp knife cut it into smaller pieces. My mom cuts it on a diagonal because she thinks they look prettier in irregular shapes. Whichever way you cut it, its going to be delicious.