A very crunchy post

Thursday 23 August 2012

Crispbread with topping

Sun, Sea, Sand and Crunch

A Stunning Summer Spread from Ryvita

This summer, Ryvita has joined forces with the talented Chef Mark Sargeant, owner of the celebrateeed Rocksalt in Folkestone, to create a series of fresh and zingy toppings, inspired by the British Summertime, to perfectly accompany your favourite Ryvita Crispbreads.

For a light lunch on a hot summer's day, why not treat yourself to subtly spiced potted crayfish tails and peppery watercress on top of the new Ryvita Hint of Chilli Crospbread. Or, as a temptingly tasty canape for an outside, candlelit soiree, why not serve succulent Salt Beef, Peppery Watercress and a Dollop of Dill Pickle on Ryvita Dark Rye Crispbread. (Printable Recipes)

Mark Sargeant: 'Ryvita has always been a store cupboard essential of mine, and I particularly like the new addition to the range, the Ryvita Hint of Chilli Crispbread, which provides an ideal base for my crayfish and watercress recipe. These toppings are inspired by beautiful seasonal ingredients, which, I think compliment Ryvita perfectly. Enjoy!'

Ryvita Hint of Chili Crispbread

*Ryvita Hint of Chilli Crispbreads with Spiced Potted Crayfish Tails and Watercress*
Serves 3 to 4 as a light lunch

8 Ryvita Hint of Chilli Crispbreads
75g of butter (1/3 cup)
1/2 tsp cayenne pepper
1/2 tsp ground nutmeg
1/2 tsp ground mace
250g of crayfish tails, peeled and cooked (1 pound)
2 drops Tabasco
salt and black pepper

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 refrigerator for an hour. Remove from the fridge and allow to come 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

*Ryvita Dark Rye Crispbreads with Salt Beef, Watercress and Dill Pickle*
Makes approximately 60 canapes

10 to 12 Dark Rye Crispbreads
200g of cooked salt beef (similar to corned beef, 1 pound)
20g of young, peppery watercress, picked and cleaned (a couple handfuls)
2 to 3 radishes, thinly sliced
1/2 a large dill pickle, thinly sliced
1/2 TBS Cider vinegar
1/2 tsp English Mustard
1 clove of garlic, peeled and crushed
1 1/2 TBS olive oil
Zest of 1/2 lemon and the juice of 1/2 lemon
salt and freshly ground black pepper

Pull the salt beef into thick strands. This is easier to do if the beef is at room temperature. Set aside. Make the dressing by whisking the vinegar, mustard, garlic, zest, juice and oil in a bowl 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 to 12 Ryvita Dark Rye Crispbreads and cut each into 4 or 6 to make bite size pieces for canapes. Season well with black pepper and just a touch of sea salt.

Crackling Fires, Crisp Leaves and Crunchy Ryvita Autumnal Toppings
for Ryvita from Mark Sargeant

This is a selection of heart warming British Autumnal Toppings, tailored to perfectly accompany your favourite Ryvita Crispbreads, created by Chef Mark Sargeant of the celebrated Rocksalt in Folkstone.

I wasn't sent any photographs of these recipes to show you, but I did make the second one (The Waldorf Salad) and it was delicious.

Mark comments: 'Ryvita provides a great base for these seasonal toppings. I particularly enjoy eating curried sweet potato, butternut squash, yogurt and fresh mint on top of a Ryvita Pumpkin Seed and Oats Crispbread. The combination works perfectly and tently warms you from the inside.' (Printable Recipes)

Pumpkin Seeds & Oats Crispbread

Ryvita Pumpkin Seed and Oats Crispbread

*Ryvita Pumpkin Seed and Oats Crispbread
with Curried Sweet Potato, Butternut Squash, Yogurt and Mint*

Serves 4 to 6 as a light supper

16 Ryvita Pumpkin Seed and Oats Crispbreads
2 TBS Vegetable oil
1 onion, roughly chopped
3 garlic cloves, crushed
250g of butternut squash (peeled, seeded and cut into chunks, about 1 pound)
1 sweet potato,( peeled and cut into chunks)
200g of potatoes (peel and cut into chunks, a scant pound)
1 apple (Peel, core and cut into chunks)
2 tsp curry paste (mild)
1 tsp tumeric
1 (2 1/2 inch) piece of fresh gingerroot (Peel and finely chop)
2 bay leaves
250ml of vegetable stock (1 cup)
25g of raisins (small handful)
black pepper
4 TBS plain yogurt
1 bunch mint

Heat the oil in a large pan and fry the onions for 4 to 5 minutes, until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Stir in the curry paste, tumeric, ginger, bay leaves, stock, raisins and plenty of seasoning.

Bring to the boil, stir well, then cover and allow to simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are just tender and the sauce is lovely and thick. Set aside to cool.

Mix the yogurt with the finely shredded mint and season. Spoon onto Ryvita Pumpkin Seed and Oats Crispbreads and add a spoonful of yogurt and mint over top.

Sunflower Seed & Oats Crispbread

Ryvita Sunflower Seed and Oats Crispbread

*Ryvita Sunflower Seeds and oats Crispbread with Waldorf Salad*
Makes 10

10 Ryvita Sunflower Seeds and Oats Crispbreads
2 Braeburn apples
1/2 lemon juiced
4 TBS mayonnaise
1 TBS Dijon Mustard
1 TBS Grain Mustard
2 stalks of celery, peeled and cut into crescents
handful of toasted walnuts
couple of handfuls of watercress

Cut the apple into chunks and toss with the lemon juice. Mix together the mayonnaise and mustards, and toss with all of the other ingredients. Spoon over 1o Ryvita Sunflower Seeds and Oats Crispbreads.

I was sent an assortment of delicous Ryvita Crispbreads and some recipes to try out. I couldn't get the ingredients myself for the salt beef one, and I am allergic to shellfish, so I was not able to try the first couple of recipes. I did make the salad from the second set of recipes though and it was fabulous.

I have always been a big fan of the Ryvita products. This is a company that was established in 1925 and has milled it's own Rye flour at it's home in Poole, Dorset for over 40 years. The company actively works with British Farmers to source the best rye for it's products.

I have always found their breads and crackers to be very delicious and I like to eat them because I feel like I am doing something really good for myself when I do eat them. They're high in fibre and low in fat and calories, and they realease slow burning energy, which means that you feel full longer when you eat them. That, to me, is a great combination. As one of the country's most trusted food brands, bita is renowned for healthier, tasty products with a range that now includes quite a few varieties of crisp breads, crackerbreads, Mini crisps, Rustic bakes and lunch packs.

You can learn more about them on the Ryvita homepage. Do please check it out. There are also a lot of really delicious sounding recipes on there for everything from soup to nuts!!

Available at all grocery retailers nationwide.


  1. Oooh yes a lot of crunch going on here Marie - it all looks delish! x

  2. I really like Ryvita, but for some reason seem to forget about them from time to time (must add them to next week's shopping list). I don't like the Ryvita minis though, they are too dry and you feel like you have a mouthful of cardboard!

  3. We have crispbread in our market, but only two or three flavors- not nearly as many as you have shown! I think ours are under the brand name "Wasa". I would love to see something like the pumpkin seed kind!

  4. I love ryvitas but like Tracey I forget about them, thanks for the reminder Marie, they're on this weeks shopping list!


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