Ryvita

Kale Salad with Cranberries, Blue Cheese & Ryvita Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Banana and peach ice-cream sandwiches

Preparation time: 60 minutes

 

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

 

Kale Salad with Cranberries, Blue Cheese & Ryvita Croutons

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

235kcal

311kcal

Fat

16.2g

21.4g

of which Saturates

8g

10.5g

Carbohydrates

11.7g

15.4g

of which Sugars

6.6g

8.7g

Fibre

2.1g

2.8g

Protein

9.3g

12.2g

Salt

1.3g

1.7g

PER 100G

PER SERVING

INGREDIENTS

4 handfuls shredded kale (70g)

1 tbsp. olive oil

Juice ½ lemon

2 tbsp. dried cranberries, roughly chopped (1/3 cup / 40g)

100g blue cheese, roughly chopped e.g. Danish Blue

2 Ryvita Original Rye Crispbread, broken into small pieces

METHOD

    1. Coat the kale in the oil and lemon juice with some seasoning and massage well with your hands.
    2. Set aside for 10 minutes then massage again and mix together with the cranberries, blue cheese and rye crispbread pieces.

Parsnip Soup with Ryvita Garlic Croutons

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Herb & Ryvita Crusted Salmon

Preparation time: 25 minutes

 

White Bean Hummus with Paprika

Preparation time: 10 minutes

 

Parsnip Soup with Ryvita Garlic Croutons

Preparation Time: 60 minutes

Number of Servings: 4

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

43kcal

237kcal

Fat

1.1g

6g

of which Saturates

0.39g

2.2g

Carbohydrates

6.1g

33.7g

of which Sugars

3g

16.6g

Fibre

1.8g

10.2g

Protein

1.3g

7g

Sodium

0.07g

0.38g

PER 100G

PER SERVING

INGREDIENTS

1 tsp olive oil

1 large onion, roughly chopped

2 cloves garlic, roughly chopped

1 tsp cumin seeds

700g parsnips (approx. 3 large), peeled and roughly chopped

1 litre chicken stock (2 x low salt Stock cube used)

250ml milk (Semi Skimmed milk)

For the croutons:

2 Ryvita Multigrain Rye Crispbread

1 clove garlic, cut in half

METHOD

  1. Heat the oil in a large lidded saucepan and gently fry the onion for 10 minutes then add the garlic and cumin seeds and cook for a further 2 minutes.
  2. Add the chopped parsnips, stir well and cook for 5 minutes then add the stock, milk and some seasoning. Cover and simmer for 30 minutes or until the parsnips are soft. Allow to cool slightly.
  3. Meanwhile rub the cut side of the garlic over one side of the rye crispbread then break them up into small crouton-sized pieces.

White Bean Hummus with Paprika

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Smoked Salmon & Philadelphia

Preparation time: 5 minutes

 

Chicken Caeser Salad

Preparation time: 10 minutes

 

White Bean Hummus with Paprika

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

222kcal

377kcal

Fat

12.6g

21.5g

of which Saturates

1.8g

3.1g

Carbohydrates

16.9g

28.8g

of which Sugars

1.5g

2.5g

Fibre

5.9g

10.1g

Protein

6.9g

11.7g

Sodium

0.33g

0.57g

PER 100G

PER SERVING

INGREDIENTS

½ can chickpeas (115g)

½ can cannellini beans (115g)

1 clove garlic, roughly chopped (3g)

1 tbsp. tahini (18g)

Juice of ½ lemon (20g)

2 tbsp. extra virgin olive oil (25.2g)

½ tsp paprika, plus extra to serve (0.55g)

4 Ryvita Multigrain Rye Crispbread, broken into pieces

METHOD

  1. In a food processor add all the ingredients with some seasoning and blitz until smooth, adding a splash of water if the mixture is too thick.
  2. Serve in a bowl with a pinch of paprika and the rye crispbread pieces for dipping.

Sweet Potato & Coconut Soup with Lime Croutons

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Mexican-Ryvita salad bowl

Preparation time: 5 minutes

 

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Sweet Potato & Coconut Soup with Lime Croutons

Preparation Time: 45 minutes

Number of Servings: 4

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

40kcal

280kcal

Fat

1.1g

7.7g

of which Saturates

0.61g

4.3g

Carbohydrates

6.4g

45g

of which Sugars

3.6g

25.4g

Fibre

0.9g

6.3g

Protein

0.66g

4.6g

Salt

0.09g

0.66g

PER 100G

PER SERVING

INGREDIENTS

1 tsp olive oil

1 onion, roughly chopped

2 clove garlic, roughly chopped

2 tsp thai curry paste

2 large sweet potatoes (approx. 700g), peeled and roughly chopped

200ml reduced fat coconut milk

800ml low salt vegetable stock

To serve:

2 Ryvita Sesame Rye Crispbread

Handful coriander, roughly chopped (4g)

Zest of ½ lime (2g)

METHOD

  1. Heat the olive oil in a large saucepan and gently fry the onion for 10 minutes then add the garlic and curry paste and cook for a further 2 minutes.
  2. Add the sweet potatoes, mix well and cook for 2 minutes. Add the coconut milk, stock and some seasoning, bring to the boil, cover and simmer for 20 minutes or until the sweet potato is soft. Leave to cool slightly before blitzing with a stick blender or in a blender until smooth.
  3. Break into small crouton-sized pieces and serve the soup in bowls topped with the croutons, lime zest and coriander.

Croque Monsieur with a Ryvita Twist

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Croque Monsieur with a Ryvita Twist

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

250kcal

230kcal

Fat

13.1g

12g

of which Saturates

7g

6.4g

Carbohydrates

15g

13.8g

of which Sugars

1.2g

1.1g

Fibre

3.3g

3.1g

Protein

16.3g

15g

Salt

1.4g

1.3g

PER 100G

PER SERVING

INGREDIENTS

1 egg

50g cheddar cheese, finely grated

½ tsp English mustard

2 slices ham, cut in half

4 Original Rye Crispbread

METHOD

    1. Preheat the grill to high.
    2. Beat the egg in a bowl then mix in the cheese, mustard and some seasoning.
    3. Place a piece of ham onto each rye crispbread then top with the cheese mixture and grill for 3-4 mins until they are bubbling and golden.

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Layered Greek Salad with Croutons

Preparation time: 10 minutes

 

Banana and peach ice-cream sandwiches

Preparation time: 60 minutes

 

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation Time: 10 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

167kcal

288kcal

Fat

10.3g

17.9g

of which Saturates

2.1g

3.6g

Carbohydrates

9.1g

15.7g

of which Sugars

1.4g

2.5g

Fibre

3.7g

6.3g

Protein

7.1g

12.4g

Salt

0.87g

1.5g

PER 100G

PER SERVING

INGREDIENTS

1/2 tsp wasabi paste, or to taste (2.5g)

Squeeze of lemon juice (20g- half a lemon)

1/2 avocado, peeled and destined (70g)

6 cooked king prawns (48g)

1 tbsp. pickled ginger, finely sliced (10g)

1/2 tsp low-salt soy sauce (6g)

1 tsp sesame seeds (4g)

2 Ryvita Sesame Rye Crispbread (20g)

METHOD

    1. Roughly mash the avocado in a bowl with the wasabi paste, lemon juice and some seasoning.
    2. Mix the prawns with the pickled ginger and soy sauce.
    3. Top the rye crispbread with the avocado, prawns and a few sesame seeds.

Sweet Potato & Spring Onion Smash with Feta & Coriander

ryvitaau on February 19, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Whipped Feta, Thyme & Honey

Preparation time: 10 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation Time: 45 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

228kcal

278kcal

Fat

5.3g

6.5g

of which Saturates

3g

3.7g

Carbohydrates

35.9g

44g

of which Sugars

6.8g

8.3g

Fibre

3.2g

3.9g

Protein

7.5g

9.2g

Salt

0.91g

1.1g

PER 100G

PER SERVING

INGREDIENTS

1 small sweet potato (98g)

1 spring onion, finely sliced (11g)

½ tsp paprika (1.1g)

Pinch chilli flakes (0.6g)

Small bunch coriander, roughly chopped, reserving a few leaves for garnish (4g)

50g Feta

4 Ryvita Crackerbread Original (80g)

METHOD

    1. Preheat the oven to 200C/180C fan/gas mark 6.
    2. Place the sweet potato on a small tray and roast for 30-40 minutes until soft and cooked all the way through.
    3. Allow to cool slightly before scraping out the flesh into a bowl and mashing together with the spring onion, paprika, chilli flakes, chopped coriander and some seasoning.
    4. Spread onto the crackerbread then crumble over the feta and garnish with a few coriander leaves.

Asian Coleslaw with Chicken

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Asian Coleslaw with Chicken

Preparation Time: 25 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

99kcal

260kcal

Fat

2.3g

6g

of which Saturates

0.43g

1.1g

Carbohydrates

8.8g

22.9g

of which Sugars

4.3g

11.2g

Fibre

3.3g

8.8g

Protein

9.1g

23.8g

Salt

0.33g

0.86g

PER 100G

PER SERVING

INGREDIENTS

1 tsp sesame oil (4g)

1 tsp soy sauce (6g)

Juice ½ lime (5g)

1 small carrot, grated (67g)

¼ small white cabbage, finely shredded (227g)

2 spring onions, finely sliced (22g)

Small bunch coriander, roughly chopped(4g)

Small bunch mint, leaves roughly chopped (4g)

1 tsp sesame seeds (4g)

1 cooked chicken breast, shredded (grilled, without skin 120g)

1 tbsp. chilli sauce e.g. siracha (20g)

4 Sesame Rye Crispbread (40g)

METHOD

    1. Mix the sesame oil, soy sauce and lime juice in a large bowl.
    2. Add the carrot, cabbage, spring onion, coriander, mint, sesame seeds and chicken, mixing well to combine then leave for 10 minutes to allow the vegetables to soften slightly.
    3. Top the rye crispbread with the coleslaw and drizzle over the chilli sauce to serve.

Hummus, Chicken Shawarma & Chilli Sauce

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation Time: 30 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

235kcal

473kcal

Fat

9.6g

19.3g

of which Saturates

1.5g

2.9g

Carbohydrates

17.9g

36g

of which Sugars

1.8g

3.6g

Fibre

3.3g

6.7g

Protein

17.4g

35g

Salt

0.29g

0.57g

PER 100G

PER SERVING

INGREDIENTS

1 tsp ground cumin (2g)

1 tsp ground cinnamon (2.3g)

1 tsp paprika (2.3g)

Pinch chilli flakes (0.6g)

Juice ½ lemon (20g)

1 clove garlic, grated (3g)

1 tbsp. olive oil (12.6g)

1 large chicken breast (160g)

For the hummus:

400g tin chickpeas, drained (230g)

2 tbsp. tahini (36g)

Juice 1 lemon (40g)

2 tbsp. extra virgin olive oil (25.2g)

1 clove garlic, finely chopped (3g)

4 Ryvita Multigrain Rye Crispbread (80g)

Chilli sauce and parsley, to serve

METHOD

      1. Preheat the grill to high.
      2. Mix the cumin, cinnamon, paprika, chilli flakes, lemon juice, garlic, oil and some seasoning together in a bowl.
      3. Place the chicken between two pieces of cling film and using a rolling pin, bash to flatten until roughly 1-2cm thick.
      4. Pour the spice mix over the chicken and coat completely. Leave to marinate while you make the hummus.
      5. Blitz all the ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
      6. Grill the chicken for 2-3 minutes each side until the juices run clear and they are cooked all the way through. Rest for 5 minutes the finely slice.
      7. Top each rye crispbread with 1 tbsp. hummus, some sliced chicken, a drizzle of chilli sauce and a few parsley leaves.

Hoi Sin Mackerel, Cucumber & Spring Onion

ryvitaau on February 19, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation time: 5 minutes

 

Layered Greek Salad with Croutons

Preparation time: 10 minutes

 

Hoi Sin Mackerel, Cucumber & Spring Onion

Preparation Time: 10 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

240kcal

336kcal

Fat

14.4g

20.1g

of which Saturates

2.9g

4.1g

Carbohydrates

12.5g

17.5g

of which Sugars

2.7g

3.7g

Fibre

3.2g

4.5g

Protein

4.5g

18.9g

Salt

1.4g

2.0g

PER 100G

PER SERVING

INGREDIENTS

1 small smoked mackerel fillet, skin and bones removed and cut in half lengthways (75g)

1 tbsp. hoisin sauce, plus 1 tsp to serve (10g)

1 inch piece cucumber, thinly sliced (23g)

1 spring onion, thinly sliced

2 Ryvita Sesame Rye Crispbread

METHOD

    1. Heat a non-stick frying pan. Brush the mackerel with the hoi sin sauce and cook for 1 minute on each side.
    2. Top the rye crispbread with the extra hoisin sauce, mackerel, cucumber and spring onion.