Tuesday, 18 September 2012

Lots of Ryvita Love and Recipes

I love Ryvita. I always have, whether the crunchy crispbreads are eaten on their own as a quick snack, dressed up or down with a choice of toppings or used as croutons in soup they really are so versatile and healthy they should be found in all food cupboards. I was therefore more than happy to review some samples when asked, these included Dark Rye, Original, Sunflower Seeds and Oats, Pumpkin Seeds and Oats and Hint of Chilli Ryvita Crispbreads.

Putting our selection of Ryvita to the test was definitely a pleasure for the whole family. We found the Sunflower Seeds and Oats crispbreads delicious eaten on their own, with salad or covered in hummous and red pepper. I tried out some of the recipes on the Ryvita site which went down a storm including this one using the Hint of Chilli crispbreads topped with Chargrilled chicken, Peppers and Guacamole. The crispbreads also made a healthy and nutritious snack choice for my three year old son, Ben, who really enjoyed the original crispbreads topped with peanut butter and banana.

I was also sent some great recipes by chef Mark Sargeant, owner of celebrated Rocksalt in Folkestone which are sure to provide some great inspiration to Ryvita fans. My favourite of these is the Dark Rye Crispbread with salt beef, watercress and dill pickle recipe - it is simply yummy! Hope you enjoy them as much as we did.

Ryvita® Hint of Chilli Crispbreads with Spiced potted crayfish tales and watercress
Serves 3-4 for a light lunch

Ingredients
8 Ryvita® Hint of Chilli Crispbreads
75g Butter
½ tspn of cayenne pepper
½ tspn of ground nutmeg
½ tspn of ground mace
250g Crayfish tails, peeled and cooked
2 Drops of Tabasco
Salt and black pepper

Method
Place the butter in a pan to melt with the pepper, mace, nutmeg and Tabasco. Once melted, add the crayfish tails. Stir well over the heat and season. Place the crayfish tails into a large bowl and chill in the fridge for an hour. Remove from the fridge and allow to come up to room temperature, then mix to incorporate the spiced butter. Serve on Ryvita® Hint of Chilli Crispbreads with watercress and a lemon wedge.

Ryvita® Dark Rye Crispbread with salt beef, watercress and dill pickle

Ingredients
10-12 Ryvita® Dark Rye Crispbreads
200g Cooked salt beef
20g Young, peppery watercress, picked and cleaned
2-3 Radishes, thinly sliced
½ a large dill pickle, thinly sliced
½ tbsp Cider vinegar
½ tsp English mustard
1 clove of garlic, peeled and crushed
1 ½ tbsps olive oil
Zest of ½ lemon and the juice of half
Salt and freshly ground black pepper

Method
Pull the salt beef into thick strands (this is easier to do if the beef is at room temperature) and set aside. Now make the dressing. Put the vinegar, mustard, garlic, zest, juice and oil in a bowl, then whisk to emulsify. Add the beef to the dressing and coat well, then leave to steep for a minute or so. Add the radishes, dill pickles and watercress to the beef and toss gently, then pile between 10-12 Ryvita® Dark Rye Crispbreads and cut each into 4 or 6 to make bite size pieces for canap├ęs. Season well with black pepper and just a touch of sea salt.

Ryvita® Pumpkin Seed and Oats Crispbread with curried sweet potato, butternut squash, yoghurt and mint
Serves 4-6 as a light supper

Ingredients
16 Ryvita® Pumpkin Seed and Oats Crispbreads
2 tbsps vegetable oil

1 onion (roughly chopped)

3 garlic cloves (crushed)

250 grams butternut squash (seeded and cut into chunks) 

1 sweet potato (cut into chunks) 

200 grams potatoes (cut into chunks) 

1 apple (peeled, cored and cut into chunks) 

2 tsps curry paste (mild) 

1 tsp turmeric 
piece ginger (2 1/2 cm piece fresh, peeled and finely chopped)

2 bay leaves

250 mls vegetable stock

25 grams raisins

salt 

black pepper

4 tbsps plain yogurt 

1 bunch of mint

Method
Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender and the sauce is lovely and thick. Set aside to cool.
Mix the yoghurt with the finely shredded mint and season.
Spoon onto Ryvita® Pumpkin Seed and Oats Crispbreads and add a spoonful of yogurt and mint over the top.

Ryvita® Sunflower Seeds and Oats Crispbread with Waldorf Salad

Ingredients
10 Ryvita® Sunflower Seeds and Oats Crispbreads
2   Braeburn apples
1⁄2 lemon, juiced
4 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp Grain mustard
2 stalks celery, peeled and cut into crescents
handful walnuts
couple of handfuls watercress

Method
Cut the apple into chunks and toss with the lemon juice.
Mix together the mayonnaise and mustard and toss with all the other ingredients.
Spoon over 10 Ryvita® Sunflower Seeds and Oats Crispbreads.

*Disclaimer: I received some Ryvita crispbread samples in exchange for a review but this has in no way biased my opinion. All views here are my own.

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