Ryvita

Herb & Ryvita Crusted Salmon

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with cottage cheese, chopped spinach and parsley

Preparation time: 5 minutes

Smoked Salmon & Philadelphia

Preparation time: 5 minutes

Herb & Ryvita Crusted Salmon

Preparation Time: 25 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

142kcal

357kcal

Fat

8.2g

20.6g

of which Saturates

1.3g

3.3g

Carbohydrates

3.8g

9.6g

of which Sugars

1.4g

3.6g

Fibre

1.5g

3.7g

Protein

12.1g

30.3g

Salt

0.11g

0.27g

PER 100G

PER SERVING

INGREDIENTS

2 Ryvita Multigrain Rye Crispbread

1 clove garlic, roughly chopped

Small bunch parsley

1 lemon, ½ zested and juiced, ½ cut into wedges to serve

2 tsp. olive oil

2 salmon fillets

2 large handfuls salad leaves

8 cherry tomatoes, halved

METHOD

    1. Preheat the oven to 200c/180C fan/gas mark 6.
    2. Place the rye crispbread, garlic, parsley, lemon zest, and some seasoning in a food processor and pulse until it resembles fine breadcrumbs then mix in 1 tsp olive oil.
    3. Place the salmon fillets on a baking tray and carefully top with the crumb mixture and cook in the oven for 12-15 minutes or until the fish is cooked all the way through.
    4. Whisk the remaining tsp olive oil with the lemon juice and some seasoning in a bowl then add the salad leaves and tomatoes and toss to coat.
    5. Serve the salmon alongside the salad and a wedge of lemon.

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

 

Layered Greek Salad with Croutons

Preparation time: 10 minutes

 

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation Time: 60 minutes

Number of Servings: 4

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

117kcal

495kcal

Fat

5.6g

23.9g

of which Saturates

2.6g

11.1g

Carbohydrates

5.7g

24g

of which Sugars

1.9g

7.9g

Fibre

1.1g

4.8g

Protein

10.3g

44g

Salt

0.15g

0.65g

PER 100G

PER SERVING

INGREDIENTS

1 tbsp. olive oil

3 chicken breasts, cut into bitesize pieces (roughly 130g ea)

1 tbsp. butter (unsalted)

3 leeks, trimmed, washed and thickly sliced

300g button mushrooms

1 clove garlic, finely chopped

Few sprigs thyme, leaves picked

50g plain flour

400ml semi-skimmed milk

½ low-salt chicken stock cube, crumbled

150ml reduced fat crème fraiche

For the crust:

4 Ryvita Multigrain Rye Crispbread

1 clove garlic, roughly chopped

Few sprigs of thyme, leaves picked

50g cheddar cheese, grated

METHOD

  1. Preheat the oven to 200C/180C fan/gas mark 6
  2. Heat the olive oil in a frying pan and brown the chicken on all sides then remove from the pan and set aside.
  3. Add the butter to the pan then add the leeks and mushrooms and cook for 5-10 minutes until softened.
  4. Add the chicken back to the pan along with the garlic, thyme and some seasoning and cook for 1 more minute.
  5. Sprinkle over the flour and cook for 2 minutes then add the milk and stock cube and cook for 3-4 more minutes until the sauce has thickened.
  6. Stir through the crème fraiche then tip into a pie dish.
  7. For the crust, put the rye crispbread, garlic, thyme and some seasoning in a food processor and pulse until it resembles breadcrumbs.
  8. Mix with the cheese then sprinkle over the pie filling.
  9. Place the dish on a baking tray and cook in the oven for 25-35 minutes until the topping is golden and the filling is bubbling.

Chipotle Chicken, Shredded Lettuce & Red Onion

ryvitaau on February 19, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Mexican-Ryvita salad bowl

Preparation time: 5 minutes

 

Herb chicken, Philadelphia Greek Style and cucumber

Preparation time: 5 minutes

 

Chipotle Chicken, Shredded Lettuce & Red Onion

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

136kcal

381kcal

Fat

1.7g

4.8g

of which Saturates

0.61g

1.7g

Carbohydrates

13.2g

36.8g

of which Sugars

2.3g

6.5g

Fibre

0.93g

2.6g

Protein

16.4g

46g

Sodium

0.33g

0.93g

PER 100G

PER SERVING

INGREDIENTS

1 tbsp. chipotle paste (25g)

1 tbsp. natural yogurt (40g)

Juice ½ lime, plus wedges to serve (5g)

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

1/2 baby gem lettuce (20g)

1/4 small red onion, finely sliced (30g)

2 Crackerbread Original (40g)

METHOD

    1. Mix the chipotle paste with yogurt and lime juice and some seasoning in a bowl.
    2. Using two forks, shred the chicken into small pieces then add to the bowl and mix well.
    3. Top the crackerbreads with some lettuce, followed by the chicken, red onion slices and a squeeze of lime.

Middle Eastern Fattoush Salad with Ryvita Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

 

One Pan Breakfast Hash

Preparation time: 10 minutes

 

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

50kcal

237kcal

Fat

3g

14.3g

of which Saturates

0.41g

1.9g

Carbohydrates

3.5g

16.4g

of which Sugars

1.9g

8.9g

Fibre

1.4g

6.6g

Protein

1.2g

5.5g

Sodium

0.03g

0.12g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

Juice ½ lemon

2 tsp white sherry vinegar

2 tbsp. extra virgin olive oil

½ tsp sumac, plus a pinch to serve

2 heads baby gem lettuce, roughly chopped

1 cucumber, seeds scraped out, roughly chopped into chunks

300g tomatoes, chopped into rough chunks

2 spring onions, finely sliced

Small bunch parsley, roughly chopped (20g)

Small bunch mint, leaves picked and roughly chopped (20g)

Small bunch dill (20g)

50g radishes, sliced

2 Ryvita Original Rye Crispbread, broken into pieces

METHOD

    1. To make the dressing whisk together the garlic, lemon juice, vinegar, olive oil, sumac and some seasoning.
    2. Combine the lettuce, cucumber, tomatoes, spring onion, herbs and radishes in a large bowl then pour over the dressing and mix everything together well.
    3. Scatter over the Rye Crispbread pieces and a pinch of sumac to serve.

Layered Greek Salad with Croutons

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

Layered Greek Salad with Croutons

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

93kcal

342kcal

Fat

5.1g

18.7g

of which Saturates

2.3g

8.4g

Carbohydrates

5.6g

20.5g

of which Sugars

2.7g

9.9g

Fibre
2.1g
7.6g
Protein

4.9g

18g

Salt

0.45g

1.7g

PER 100G

PER SERVING

INGREDIENTS

Handful pitted black olives, roughly chopped (30g)

½ cucumber, seeds scraped out and roughly chopped

200g cherry tomatoes, cut into quarters

½ small red onion, finely sliced

50g feta, cut into chunks

1 tsp dried oregano

2 tbsp. extra virgin olive oil

Juice ½ lemon

4 tbsp. Greek yogurt

2 Ryvita Multigrain Rye Crispbread, broken into large pieces

METHOD

    1. Blitz all the hummus ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
    2. In a bowl combine the olives, cucumber, tomatoes, red onion, feta, oregano, olive oil, lemon juice and some seasoning, mix well.
    3. To serve spoon 2 tbsp. hummus onto each plate, followed by the salad, then some yogurt and the rye crispbread pieces. Save the rest of the hummus for a snack with crudité.

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.

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.

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

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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.