If you are a serious cook and baker over here in the UK, you would have had to be living under a rock not to have been aware of that fabulous television series, The Great British Bake Off. Hugely popular, the third series is about to air on the BBC. It is a televised baking competition between amateur bakers in the UK, pitting their skills against each other in a series of baking challenges, and judged technically by Mary Berry and Paul Hollywood, both famed for their baking skills. It's a show that is as much entertaining as it is technically informing. For the baker and cook, it is "Must Watch" programming!


I was delighted therefore, to have been sent the book based on the current Series to review. It is entitled The Great British Bake Off: how to turn everyday bakes into showstoppers, and has once again been written by Linda Collister, and includes technical challenge and signature bake recipes by Mary and Paul. Showstoppers challenges you to create bakes that will not only turn heads but make mouths water.



"BAKING DOESN'T HAVE TO BE COMPLICATED TO BE "SHOWSTOPPING." (A claim from the inside cover.) To transform really good recipes into eye-catching bakes, you don't need professional levels of skill, nor hours of time. Just a host of brilliant recipes, together with ingeniously simple styling secrets and decorating tips.



This is a fabulously substantial hard backed book, filled to the brim with luxurious looking recipes accompanied by gorgeously delicious looking photographs. (just what I like in a book). Divided into sections: cakes, biscuits, breads, tarts, pies, desserts, puddings and the basics . . . and then within each section, the recipes are rated by the level of skill required or difficulty, ie. easy, needs a little skill, etc. I really like that because you instantly know how long it’s going to take you, and how you can progress to something more difficult.

After that each section has a selection of recipes suited to all skill levels. There are lots of simple tips on most pages such as ‘If you don’t have time to make frosting, keep it simple and dust with cocoa or icing sugar.' I like that. Tips are nice. Tips help good bakers to become better bakers, and novices to become well acquainted with the skills they need to become more exerienced.



The photos, as I said, are absolutely gorgeous, but if there is one drawback, it is that some of these recipes, which include technical challenges and signature bakes from the show, are quite complicated and yet almost half of these are not accompanied by a photograph of the final result. But having said that . . . it is still a beautiful book and it is chock full of sound, reliable fabulous recipes, that photograph or not, would be quite easy and uncomplicated to execute.

Scattered throughout the book are ‘Showstopping Techniques’ which include how to do spun sugar, crimping and decorating with pastry for pies, piping meringue swirls and making chocolate leaves for example.



Finally right at the back there is a brilliant reference section with recipes for icings and fillings such as chantilly cream and lemon curd and sauces such as beurre blanc. Some words of advice on stencils, sprays and glitters. I liked the addition of advice on using edible flowers.



The first recipe I chose to bake from the book was not a really difficult one I didn't think . . . and one that I thought my readers would enjoy. Ruby Jacks . . . flapjacks with a difference. These are flavoured with both ground and candied gingers . . . and topped with melted white chocolate and dried cranberries. Flap jacks are not something that I had ever really tasted before I moved over here to the UK. Oh . . . I had had North American flapjacks (pancakes) but I'd no idea that over here they were these moreishly scrummy oaty cookie type of bar things . . . and in all honesty, there is no baking creation over in North America that is even remotely similar, not unless you count the base and topping that is used to make Date Squares, and even that's not the same . . . there was no photograph accompanying the recipe . . . so I made created one . . . by laying my finished flap jacks on the recipe page . . .



Don't they look good???? I know!! Fabulous!!



Flap jacks are wonderfully buttery, and really kind of difficult to describe. They're not raised. They're not like cakes. They're not like cookies even . . . they're kind of like a cross between a cereal bar . . . and a cookie . . . and yet, at the same time, they nothing like either one. I have made them on here before, with my Cranberry, Pecan and White Chocolate ones . . . as well as some delicious Fruit & Nut ones. I love flap jacks, and I have to tell you that this recipe for the Ruby Jacks resulted in the BEST flapjacks I have ever eaten . . . so good in fact that I dare say I may be up a pound this week on my weigh in instead of down, because I have not been able to resist them or leave them alone. My willpower having completely vanished . . .



Buttery and moreishly gingery . . . they satisfy on all levels. Homely and comforting . . . they're also deliciously upscale. That topping of white chocolate and the chopped dried cranberries . . . they tip them ever so elegantly into the realms of being almost divine. There are only three left.



Ruby Jacks . . . thou art my newest weakness . . .



*Ruby Jacks*
Makes 16
Printable Recipe

Delightfully buttery flapjack, moreishly filled with the lovely flavour of glace ginger, and topped with a white chocolatre drizzle and chopped dried cranberries and cherries!

115g of unsalted butter (1/2 cup)
70g of light brown muscovado sugar (1/3 cup packed)
5 TBS golden syrup
1 rounded TBS of chopped glace ginger
1 tsp ground ginger
180g of porridge oats (2 1/4 cups)

Preheat the oven to 150*F.300*F/ gas mark 2. Lightly butter an 8 inch square baking tin. Set aside.

Measure the butter, sugar, syrup, glace ginger and ground ginger into a large saucepan. Cook and stir over low heat to melt the butter and sugar, stirring to combine well, and using a wooden spoon. (the mixture should not feel gritty.) Remove from the heat and tip in the oats. Stir to thoroughly combine. Tip this mixture into the prepared pan. Lightly press the mixture down with the back of the wooden spoon to level off. Bake for 20 minutes, or until turning golden brown around the edges. If you would like a crunchier flapjack, bake for an additonal 5 minutes.

Remove from the oven and place on a wire rack. Carefully score the mixture into 16 squares, using a lightly buttered knife. Leave in the tin to grow completely cold before removing.

If desired, you may melt 100g of good quality chopped white chocolate (a generous 1/2 cup) and drizzle this over top or spread. Decorate with some chopped dried sour cherries and cranberries. (75g each, scant half cup)Leave until the fruit has set in the chocolate. Store in an airtight container and eat within a week.



The Great British Bake Off,
how to turn everyday bakes into SHOWSTOPPERS
by Linda Collister

Hardcover: 320 pages
Publisher: BBC Books (2 Aug 2012) Ebury Publishing
Language: English
ISBN-10: 1849904634
ISBN-13: 978-1849904636
Product Dimensions: 24.8 x 19.2 x 3.4 cm

RRP: £20 available at all good booksellers



What’s new this year is that there is an iphone app to accompany the books. It’s a tad expensive at £2.99 but there are some interesting features like touch free instructions and the ability to take a photo of the recipe you’ve made and share it. Recipes included are from series 2 and 3.

All in all I think this is a lovely book, and I can envision myself spending many happy hours baking from within it's pages. I give it two thumbs up!

I can remember back in the late 1980's my ex and I went to Toronto one weekend to stay at my ex sister in laws apartment. She lived in a fabulous place downtown on Young Street. It was a wonderful apartment and I believe that Lloyd Robertson lived in the same apartment. (A famous Canadian Newscaster of the day.) There was a gym and a spa in the building . . . but most special of all, there was a fabulous coffee shop downstairs on the ground floor.



That was back in the day when I drank coffee. I remember how wonderful this all seemed to me . . . a coffee shop on the ground floor. When you walked into it your nose filled with the most delicious scents . . . fresh ground coffee . . . freshly baked cakes and rolls . . . it was all pretty special and eye opening to this little country gal.



I remember seeing a jar on the countertop that was filled with these fabulous looking biscuits called Biscotti. Oh how exotic they sounded. They were really expensive . . . but we ended up buying one for me to try. It was lovely . . . crunchy and almondy with just the merest hint of citrus . . . orange I believe . . . it was love at first bite.



I have loved biscotti ever since. That was also the first time I ever had a cappuccino as well . . . oh what a sheltered life I had led up to that point!!



I baked some fabulous biscotti this afternoon . . . just for a treat. These are wonderful . . . flavoured with vanilla and cardamom . . .



. . . and stogged full of dried blueberries, white chocolate, and chopped toasted hazelnuts. Very scrumptious indeed! They're crisp and crunchy, but not dry. In short . . . they're perfect.



And not so hard to make as you would think. Trust me on this. If I can make them . . . anyone can. Tis true . . .



*Blueberry & Hazelnut Biscotti*
Makes 25
Printable Recipe

Crisp and moreishly filled with lovely dried blueberries and sweet lumps of white chocolate. Lightly spiced with ground cardamom, these go down a real treat.

115g of unsalted butter, softened (1/2 cup)
125g of golden caster sugar (2/3 cup, superfine sugar)
1 tsp vanilla extract
2 large free range eggs, at room temperature and lightly beaten
275g of plain flour (2 3/4 cup)
1/4 tsp salt
1/2 tsp ground cardamom
1/2 tsp baking powder
100g of dried blueberries (2/3 cup)
100g of finely chopped chopped Hazelnuts (a generous half cup)
100g of white chocolate chips (generous half cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Line two large baking sheets with baking parchment. Set aside.

Beat the softened butter, and sugar together with an electric whisk until light and fluffy. Beat in the eggs, beating them in a little bit at a time, so that the mixture doesn't curdle. Stir in the vanilla. Sift together the flour, salt, baking powder and ground cardamom. Stir this into the creamed mixture using a wooden spoon. Stir in the dried berries, toasted nuts and white chocolate chips. Work in evenly.

Tip the mixture out onto a lightly floured board, Dust your hands with flour. Divide the dough in half and then shape each half into a rectangle. Transfer one half to one each of the baking sheets. Using your hands, lightly pat each out to a rectangle about 4 inches by 110 inches in size, squaring off the edges.

Bake for 25 minutes in the heated oven, rotating the pans halfway through the baking time. REmove from the oven and let stand for 10 minutes, before using a very sharp knife to cut each log crosswise into 12 equal slices, each about 1/2 inch thick. Gently tip the slices over so that they are resting on the cut edges, and leaving some space between each. You may need to carefully slide some slices around to the edges of the pan. Return to the oven and cook for a further 10 minutes, until just beginning to colour. Remove the pans to wire racks and allow the biscotti to cool completely on the pans. Once they have cooled they will be less fragile and can be stored in an airtight container.

Hooray for the weekend! Saturdays is the day I usually reserve for cooking us a nice big breakfast. It might be a full on fry up . . . or it might be something as simple as muffins. It all depends on how I feel and how hungry we are. Generally though, it is a day I like to pull out all the stops and cook something really scrummy for us to begin our day with.



Something like these fabulous Cranberry & Oats Pancakes. We love pancakes in this house. They're so easy to make. They're quick . . . and they're always delicious.



These are kind of rustic tasting . . . from the oats. Oats are good for your heart.



And there are cranberries in them too . . . one of the superfoods I think. Good for you as well.



We won't talk about the white chocolate . . . although in truth it's good for the heart too . . . just in a different way. A little bit of chocolate always lifts my spirits. It's true.



You can leave the white chocolate out if you want, or replace it with some chopped toasted nuts, like pecans or walnuts. That would be really fabulous as well . . .



These kind of taste like a delicious oat, cranberry and white chocolate cookie . . . cept it's breakfast and they're not quite as fattening as cookies are.



DO try the Buttermilk Syrup to serve with them. It's soooooooo good, and a little goes a long way. Bacon and sausage are optional . . . of course, but as I like to say . . .

In for a penny, in for a pound!



*Cranberry & Oats Buttermilk Pancakes*
Serves 4
Printable Recipe

Incredibly moreishly delicious. We love these. They almost taste like dessert.

60g plain flour (1/2 cup)
40g of quick cooking oats, uncooked (1/2 cup)
1 TBS golden caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine seasalt
1 tsp vanilla extract
180ml of low fat buttermilk (3/4 cup)
2 TBS sunflower oil
1 large free range egg, beaten
75g of dried sweetened cranberries (1/2 cup)
90g of white chocolate chips (1/2 cup)
Buttermilk syrup to serve (see below)

Whisk the flour, oats, sugar, baking powder, soda and salt together in a medium sized bowl. Whisk the buttermilk, egg, vanilla and oil together in a beaker. Add all at once to the dry mixture. Stir to combine well. Stir in the cranberries and chocolate chips.

Heat a large non-stick skillet over medium heat. Lightly grease with a piece of oiled paper toweling. Drop the batter onto it by heaped serving spoons. Cook without disturbing until the tops are covered with bubbles and the underside is golden brown. Flip over and brown the other side. Keep warm in a slow oven while you repeat until the batter is all used up.

Serve warm with Buttermilk Syrup.

*Buttermilk Syrup*
Makes a generous pint

Deliciously homemade and great with all kinds of pancakes.

290g of golden caster sugar ( 1 1/2 cups)
175 ml of buttermilk (3/4 cup)
116g of unsalted butter (1/2 cup)
2 TBS golden syrup (can use light corn syrup)
1 tsp bicarbonate of soda
2 tsp vanilla extract

To make the syrup stir together the sugar, buttermilk, butter, golden syrup and soda in a large saucepan. Bring to the boil, then reduce to a rolling simmer. Cook for about 7 minutes. Remove from the heat and stir in the vanilla. Serve warm

NOTE: I did add some extra chocolate chips and dried cranberries to the top for illustration purposes.

On the 28^th of September this year the World’s Biggest Coffee Morning is going to be taking place. This is a fantastic one day fundraising event hosted by Macmillan Cancer Support to raise money for people with lives affected by cancer.

Silver Spoon, the homegrown sugar people, are the official sugar sponsor for the event, and this year have decided to launch a fantastic competition as part of their activity. On the 24^th August 2012 Silver Spoon and Macmillan are launching

Silver Spoons Little Local Hero Awards.

They are scouring the country for local heroes under the age of 18 who have done something truly special. Your local little hero could have looked after their little sister when they were ill, gone to great lengths to make Mother’s Day very special, or done something fantastic to raise money for charity.

If you know someone under 18 in your local area who you think would be a worthy winner, just follow this link and explain in less than 100 words who you are nominating, why, and what you would bake them to say thank you

www.macmillan.org.uk/littlehero

Master Pâtissier Eric Lanlard, star of Channel 4’s Baking Mad with Eric Lanlard, will choose a Silver Spoon National Little Hero and to celebrate he will bake them a special cake of their choice! 10 runners up will also receive a Silver Spoon Baking Hamper packed full of exciting treats.

There are sure to be some amazing stories from our local little heroes all over the country, but in the meantime don’t forget to register to hold your own coffee morning on the 28^th September, just follow this link and you can help to raise money for people with lives affected by cancer.

http://coffeeregister.macmillan.org.uk/2012/register.asp

I actually ended up with a spare loaf of sour dough bread in the house this week that I knew I wasn't going to get used up soon enough. It was stale . . . but bread has a habit of going mouldy quickly over here and I didn't want that to happen , so I made half of it into soft bread crumbs (which I froze) and the other half I used to make my own croutons.



It's really not all that difficult to make your own croutons . . . and let me tell you, they surely taste a hundred times better than those ready made ones you find in the shops. In fact, I am going to go out on a limb here and say, that it would be well worth your while to buy a loaf just to make them. You can keep them in the freezer and then you will always have fresh croutons to hand . . . and they will be preservative free and most delicious!

Let me tell you . . . they smell fabulous when they are baking. Truly fabulous!



*Garlic Parmigiano Croutons*
Makes 4 cups
Printable Recipe

Crunchy and flavourful without being greasy. It goes without saying that using the lesser amount of oil will result in a lower fat crouton.

4 cups of crustless bread cubes, cut into 1/2 to 1 inch cubes
60 to 120ml of extra virgin olive oil (1/4 to 1/2 cup)
90 to 135g of finely grated Parmigiano Reggiano cheese (1/2 to 3/4 cup)
2 fat cloves of garlic, peeled, de-germed and finely minced
fine seasalt and freshly ground black pepper

Preheat the oven to 190*C/375*F, gas mark 5.

Toss the bread cubes in a bowl along with 60ml (1/4 cup) of the olive oil and 90g (1/2 cup) of the grated cheese, and all of the garlic. Add more cheese and garlic if necessary, adding only until all of the bread is coated. You will need enough oil to help the cheese adhere to the bread cubes. Spread the cubes out onto a large baking sheet, in a single layer. Sprinkle with some salt and black pepper to taste. Roast for 10 to 15 minutes, stirring occasionally, until the cheese has melted and the croutons are golden brown. Take care not to let the garlic burn. Cool before using. Store in the freezer an airtight container.



Of course once I had a nice big container of fresh croutons in the house . . . I was ready to make my Lazy Day Chicken Parmigiano casserole. It's like Chicken Parmigiano, but without all of the faff of having to bread the chicken and fry it.



You have all of the flavours of a traditional Chicken Parmigiano . . . tender and moist chicken breasts, blanketed in tomato marinara sauce (make sure you use a good marinara. I like the Napolina one over here. In North America, I would definitely use Prego), then the cheeses (Mozzarella and a good Parmegiano Reggiano) . . . and of course instead of breading, a delicious topping of fresh Garlic Parmigiano Croutons.



The chicken is especially tender . . . I slice boneless, skinless chicken breasts in half almost all the way through, fanning them out in the dish. I like to season them with a spicy seasoning, and I lay them on a bed of olive oil, minced garlic and a few crushed chilies . . . this ensures that there are delicious flavours and tenderness all the way through.



The lazy part is that there is no need to bread and fry the chicken . . . you quite simply cover it with a delicious marinara sauce, cheeses and then a final covering of crisp croutons. They get scrummily melted into the base . . . yet they stay nice and crisp on top. Altogether very moreish.

Trust me on this . . . who knew delicious could be so easy?? Don't you just love it! These make a fabulous, quick and easy supper, which everyone quite simply loves. Even the Toddster who says he doesn't like Italian food. Ha! Me thinketh he doth protest toooooo much, don't you?



*Lazy Day Chicken Parmigiano*
Serves 6
Printable Recipe

This has to be the easiest, most tastiest recipe for Chicken Parmesan going! I love it!

Olive oil spray
fresh garlic, two cloves, peeled and crushed
spicy chicken seasoning to taste
(I use Spade L Ranch)
6 boneless, skinless chicken breasts
1 large jar of marinara sauce
a handful of fresh basil leaves, chopped
1/2 pound of mozzarella cheese, shredded
4 ounces parmesan cheese, grated
a few handfuls of garlic croutons

Preheat the oven to 200*C/400*F/ gas mark 6. Spray a large shallow baking dish with the olive oil spray. Sprinkle the bottom with the garlic and chicken seasoning.

Wash the chicken breasts and pat them dry. Cut them in half through the middle, from the thin end to the widest end, leaving them attached at the wide end. Place them into the baking dish and fan them out slightly. Pour the marinara sauce over top to cover, spreading it out with a spoon. Sprinkle the basil leaves over top. Sprinkle with the cheeses, trying to cover the chicken evenly. Crush the croutons slighlty and sprinkle over top.

Bake for 25 to 30 minutes, until the cheese is meltingly oozingly golden and the sauce is bubbling and the chicken is tender and cooked through. Allow to stand for 10 minutes before serving.



Delicious when served with steamed rice of pasta!

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

Ingredients:
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

Ingredients:
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.


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)



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

Ingredients:
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)
salt
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.



Ryvita Sunflower Seed and Oats Crispbread



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

Ingredients:
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.