Ryvita have recently created a range of new recipes which capture the seasonal tastes of…
Ryvita Crispbreads are not something I have tried for a while so I was intrigued to learn they now have a range of different flavoured crispbreads. I am familiar with the original, but now you can get eleven different flavours including Mediterranean Herbs, Hint of Chilli and even Fruit Crisp. Ryvita have joined forces with Mark Sargeant, who is the owner of Rocksalt restaurant in Folkestone, and created a range of new toppings to accompany your Ryvita crispbread. These toppings are inspired by the British summer and I got the chance to try some of them out.
Ryvita Fruit Crunch Crispbread with banana, yoghurt, honey basil and passion fruit.
This serves four and makes a lovely breakfast.
- 8-12 Ryvita Fruit Crunch Crispbreads
- 75g Icing Sugar
- 2 passion fruit (plus extra to serve)
- 125 ml double cream (or Greek yoghurt if preferred)
- 280g thick Greek yoghurt
- 1 tsp vanilla paste
- 2 small bananas sliced
- Honey to drizzle
- 8 large leaves of basil shredded
- Stir half the icing sugar in a pan with 60ml of cold water over a low heat until the sugar dissolves. Increase the heat to medium low and simmer, without stirring, for one minute then set aside to cool. Stir the passion fruit pulp into the cooled syrup then set aside. I had forgotten what a passion fruit looked like, here is a picture in case you have as well.
- In a large bowl whip cream (if using ) to soft peaks then fold in yoghurt, vanilla bean paste and the remaining icing sugar. Spoon on top of the Ryvita crisp bread and drizzle with the remaining passion fruit syrup, honey and the shredded basil.
I tried these and this is how they turned out. I think my presentation needs a little bit of work to make them look as nice as the picture above but I have to say they did taste very nice. I would have never have thought of putting yoghurt on Ryvita but the combination goes really well.
Ryvita Mediterranean Herb Crispbread with Sardine Escabeche
Serves 4 -6 as a light lunch
- 12 Ryvita Mediterranean Herb Crispbreads
- 12 sardines (butterflied with backbone removed)
- 50 g plain flour, seasoned with salt and pepper
- 150 ml olive oil
- 85 ml red wine vinegar
- 1 medium onion, thinly sliced
- 1 bulb fennel finely sliced
- 5cm strip orange zest
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 fresh bay leaf
- 4 garlic cloves, crushed
- 2 dried red chillies
- 1 tsp salt
- 1 small bunch fresh flat leaf parsley, chopped roughly
- Gut, scale and remove the heads from the sardines then dust them in seasoned flour. Fry them in half the olive oil for one minute on each side and then transfer to a shallow dish.
- Add everything except the parsley and the remaining oil to the pan, bring to the boil and simmer for about 15 minutes. Add the parsley and the rest of the olive oil. pour the hot marinade over the sardines and leave till cold.
- Place some of the vegetables on top of the Ryvita Mediterranean Herb Crispbread and top with the marinated sardine.
This is my variation on the theme, I substituted carrots for fennel as I do not like fennel. I also used tinned sardines as I could not find any fresh. The mixture has a rather tang that compliments the herb crispbread very nicely.
I haven’t had a change to try these last two recipes yet but thought I would share them anyway. If you do try them let me know how they turn out.
Ryvita Hint of Chilli Crispbreads with spiced potted crayfish tails and watercress
Serves 3-4 as a light lunch
- 8 Ryvita hint of chilli crispbreads
- 75 g butter
- ½ tsp cayenne pepper
- ½ tsp ground nutmeg
- ½ tsp ground mace
- 350 g crayfish tails, peeled and cooked
- 2 drops Tabasco
- salt and black pepper
- Place the butter in the pan to melt with the pepper, mace, nutmeg and Tabasco.
- Once it has melted add the crayfish tails. Stir well over the heat and season
- Place in a large bowl and chill in the fridge for an hour.
- Remove from fridge, allow to come up to room temperature then mix.
- Serve on the Ryvita Hint of Chilli crispbreads with watercress and a slice of lemon.
Ryvita Dark Rye Crispbread with salt beef, watercress and dill pickle
Makes around 60 canapes
- 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
- salt and black pepper
- Pull the salt beef into thick strands and set aside.
- Put the vinegar, mustard, garlic, zest, juice and oil in a bowl and whisk to emulsify. This makes the dressing.
- Add the beef to the dressing, coat well and leave a couple of minutes for it to soak in.
- Add the radishes, dill pickles and watercress to the beef and toss gently then pile between the Ryvita crispbreads
- Cut each crispbread into four to six pieces to make canapes.
- Season with black pepper and a touch of sea salt.
For more information visit Ryvita at http://ryvita.co.uk/
Disclosure: I was sent some Ryvita for the purposes of creating the recipes above.
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