Ryvita

Whipped Feta, Thyme & Honey

ryvitaau on February 28, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Ginger & Turmeric Prawns with Spinach

Preparation time: 10 minutes

Whipped Feta, Thyme & Honey

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

236kcal

260kcal

Fat

12.1g

13.3g

of which Saturates

4.7g

5.2g

Carbohydrate

23.4g

25.7g

of which Sugars

11.6g

12.8g

Fibre

1.4g

1.5g

Protein

7.5g

8.3g

Salt

0.86g

0.95g

PER 100G

PER SERVING

INGREDIENTS

75g natural yogurt

50g feta

Juice ½ lemon (20g)

1 tbsp. extra virgin olive oil (12.6g)

½ tsp dried thyme (0.5g)

1 tbsp. runny honey (21g)

4 Ryvita Crackerbread (40g)

METHOD

    1. Beat the yogurt, feta, lemon juice and olive oil together until smooth and whipped then stir through the dried thyme and some black pepper.
    2. Spread onto the crackerbread and drizzle over the honey to serve.

Pastrami, Mustard, Emmental & Sauerkraut

ryvitaau on February 28, 2024

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Ham, mustard mayonnaise and pickles

Preparation time: 5 minutes

Pastrami, Mustard, Emmental & Sauerkraut

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

144kcal

138kcal

Fat

8.5g

8.2g

of which Saturates

3.6g

10.3g

Carbohydrate

2.4g

2.3g

of which Sugars

1.4g

1.3g

Fibre
3.7g
3.6g
Protein

12.6g

12.1g

Salt
1.6g

1.5g

PER 100G

PER SERVING

INGREDIENTS

1 tsp Dijon mustard (8g)

2 small slices emmental (18g)

2 thin slices pastrami (20g)

1 tbsp. sauerkraut (30g)

2 Ryvita Sesame Rye Crispbread

METHOD

  1. Spread the mustard onto the rye crispbread then top with the emmental, pastrami and sauerkraut.

Herb chicken, Philadelphia Greek Style and cucumber

ryvitaau on February 28, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Hoi Sin Mackerel, Cucumber & Spring Onion

Preparation time: 10 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

Herb chicken, Philadelphia Greek Style and cucumber

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

433kJ

1235kJ

Energy (kcal)

103kcal

294kcal

Fat

3.6g

10.3g

of which Saturates

2g

5.6g

Carbohydrate

2.1g

6.1g

of which Sugars

2g

5.7g

Fibre

1.2g

3.5g

Protein

64.5

42g

Salt

0.37g

1g

PER 100G

PER SERVING

INGREDIENTS

2 tbsp. Philadelphia Greek Style

1 tsp dried mint

Squeeze of lemon juice

½ small clove of garlic, grated

1 small cooked chicken breast, sliced

2 Multigrain Rye Crispbread

1in chunk cucumber, diced

METHOD

  1. Mix the Philadelphia, dried mint, lemon juice, garlic and some seasoning in a bowl.
  2. Add the chicken slices and mix well.
  3. Top the rye crispbread with the chicken and top with the cucumber.

Herb & Ryvita Crusted Salmon

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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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

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.

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

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.

Smoked Salmon & Philadelphia

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 5 minutes

 

Kale Salad with Cranberries, Blue Cheese & Ryvita Croutons

Preparation time: 10 minutes

Smoked Salmon & Philadelphia

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

159kcal

321kcal

Fat

7.6g

15.4g

of which Saturates

3.2g

6.4g

Carbohydrates

9.5g

19.2g

of which Sugars

2.5g

5g

Fibre

2.3g

4.6g

Protein

11.6g

23.5g

Salt

1.3g

2.6g

PER 100G

PER SERVING

INGREDIENTS

2 tbsp. Philadelphia Greek Style Cream Cheese

2 slices Smoked Salmon

Black pepper

½ Lemon, juiced

2 Original Rye Crispbread

METHOD

    1. Top the rye crispbread with Philadelphia Greek Style.
    2. Layer on the smoked salmon.
    3. Add a squeeze of lemon juice and top with black pepper to taste.

Middle Eastern Fattoush Salad with Ryvita Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

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

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

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

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

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.