Ryvita

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

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.

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.

Melted brie, chunky pickle and rocket

ryvitaau on February 19, 2024

Melted brie, chunky pickle and rocket

Preparation Time: 10 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1033kJ

1405kJ

Energy (kcal)

247kcal

336kcal

Fat

12.8g

17.4g

of which Saturates

7g

9.5g

Carbohydrates

21g

28.6g

of which Sugars

9.1g

12.3g

Fibre

4g

5.5g

Protein

10g

13.6g

Salt

1.7g

2.4g

PER 100G

PER SERVING

INGREDIENTS

4 slices brie (with outer rind removed, based on 50g)

2 Sesame Rye Crispbread

1 tbsp. chunky pickle

Small handful rocket (based on 20g)

METHOD

    1. Preheat the grill to high
    2. Top the Rye Crispbread with the slices of brie then place under the grill for 2-3 minutes or until the cheese is melted and bubbling.
    3. Top each Rye Crispbread with some pickle and rocket.

Turmeric grilled paneer, pepper and herby yogurt

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

White Bean Hummus with Paprika

Preparation time: 10 minutes

 

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes


Turmeric grilled paneer, pepper and herby yogurt

Preparation Time: 30 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

575kJ

1448kJ

Energy (kcal)

137kcal

346kcal

Fat

6.7g

16.9g

of which Saturates

3.9g

9.8g

Carbohydrates

9.5g

23.8g

of which Sugars

4.7g

11.8g

Fibre

2.5g

6.2g

Protein

8.4g

21.2g

Salt

0.15g

0.37g

PER 100G

PER SERVING

INGREDIENTS

4 tbsp. natural yogurt

½ tsp turmeric

¼ tsp ground coriander

¼ tsp ground cumin

Pinch chilli powder

Small clove garlic, grated

Juice ½ lime

100g paneer, cut into 1cm cubes

1 red pepper, sliced

Pinch dried mint

4 Multigrain Rye Crispbreads

METHOD

    1. Preheat the grill to high.
    2. Mix 2 tbsp. of the yogurt with the turmeric, coriander, cumin, chilli powder, lime juice and some seasoning in a bowl.
    3. Add the paneer cubes and slices of pepper and mix well. Leave to marinate for 10 minutes.
    4. Meanwhile mix the remaining tbsp. yogurt with the dried mint and some seasoning.
    5. Spread the paneer and peppers on a baking tray and grill for 10-15 minutes, turning halfway through, until the paneer is golden and the peppers have softened and the edges have charred.
    6. Top the Rye Crispbread with most of the herby yogurt then the paneer and peppers followed by a drizzle of yogurt.
    7.  

Ferrero Rocher

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Ferrero Rocher

Preparation Time: 10 minutes

Number of Servings: 10

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

452kcal

44kcal

Fat

17g

1.7g

of which Saturates

4.7g

0.46g

Carbohydrates

62g

6.1g

of which Sugars

29.3g

2.9g

Fibre

9.9g

0.97g

Protein

7.4g

0.72g

Sodium

0.31g

0.03g

PER 100G

PER SERVING

INGREDIENTS

5 Ryvita Original Rye Crispbread (50g)

2 Tablespoons of Nutella (48g)

METHOD

  1. Crush your Ryvita into small crumbs.
  2. Spoon 2 tablespoons of Nutella into a bowl and microwave for 20 seconds (this should make it easier to mix).
  3. Mix the Ryvita and Nutella together. Spoon a teaspoon worth of the mixture into a petite four case, it should make around 10 Ferrero Rocher.
  4. Chill in the fridge until cool and enjoy with a nice cup of tea!

Black Bean & Green Chilli Spread

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caesar Salad

Preparation time: 10 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Black Bean & Green Chilli Spread

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

136kcal

244kcal

Fat

2

3.7

of which Saturates

0.25g

0.44g

Carbohydrates

17.4g

31.2g

of which Sugars

3.8g

6.7g

Fibre

8.7g

15.6g

Protein

7.5g

13.4g

Sodium

0.5g

0.89g

PER 100G

PER SERVING

INGREDIENTS

400g can black beans, drained and rinsed (240g)

½ small red onion, finely diced (30g)

1 clove garlic, grated (3g)

1 green chilli, ½ finely chopped, ½ finely sliced, or to taste (20g)

Juice 1 lime (10g)

1 tsp ground cumin (2g)

Small bunch coriander, a few leaves reserved for garnish (4g)

4 Multigrain Rye Crispbread (48g)

METHOD

  1. Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.
  2. Spread onto the rye crispbread and garnish with the sliced green chilli and coriander leaves.

Ryvita topped with a roast cauliflower salad and hummus​

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

One pan breakfast hash

Preparation time: 10 minutes

 

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

Ryvita topped with a roast cauliflower salad and hummus

Preparation Time: 35 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1980

529

Energy (kcal)

473

124

Fat

29.6

7.9

of which Saturates

4.1

1.1

Carbohydrates

29.6

7.9

of which Sugars

10.0

2.7

Fibre

13.4

3.6

Protein

15.6

4.2

Sodium

566mg

151mg

PER 100G

PER SERVING

INGREDIENTS

150g finely chopped cauliflower

100g finely chopped red capsicum

1 teaspoon olive oil

½ teaspoon ground turmeric

1 tablespoon finely chopped curly parsley

1/3 cup (80g) Yumi’s hummus

2 Ryvita Multigrain crispbreads

1 tablespoon pepitas

METHOD

  1. Preheat oven 200C degrees
  2. Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
  3. Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
  4. The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.