Ryvita Recipes

Quick, easy, and very tasty!

Crunchy Fish Finger Ryvitas® with Crushed Peas & Two-minute Tartare Sauce (main image above)


Quick and easy to prepare, this fresh twist on the classic fish finger sarnie looks and tastes great layered on top of Sunflower Seeds & Oats Crispbread.

Prep and Cooking: 12 minutes
Serves: 2

Ingredients
4 Ryvita® Sunflower Seeds & Oats Crispbreads
A little butter, for spreading
4 frozen fish fingers
100g frozen peas
1 rounded tbsp mayonnaise
1 rounded tbsp thick Greek-style natural yogurt
4 small gherkins (cornichons), finely chopped
2 tsp capers, drained and roughly chopped
Freshly ground black pepper

Method
1. Preheat the grill. While it's heating, spread the Ryvita® Sunflower Seeds & Oats Crispbread with a little butter
2. Grill the fish fingers for 6 minutes on each side. While they are grilling, cook the peas in a little boiling water for 2-3 minutes. Drain them thoroughly, then tip them into a bowl and mash them – either with the back of a spoon or with a potato masher
3. Make the tartare sauce by mixing together the mayonnaise, yogurt, gherkins and capers. Stir half of this mixture into the peas, then spread onto the Ryvita® Sunflower Seeds & Oats Crispbread. Top each one with a fish finger and finish off with the rest of the sauce. Sprinkle with a little freshly ground black pepper

Cook's tips
Add a squeeze of lemon juice to the tartare sauce if you have some handy
Feeling hungry? Top each Ryvita® Sunflower Seeds & Oats Crispbread with 2 fish fingers
You could just use mayonnaise or yogurt for the sauce (though the combination of both does work better)

Rocket, Radish and Roast Chicken with Salted Caramelised Pecans on Pumpkin Seeds & Oats Ryvita®

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This crunchy and tasty plate is packed with the rustic flavours of roast chicken, rocket and radish layered on a bed of Pumpkin Seeds & Oats Crispbread.

Preparation and Cooking: 10 minutes
Serves: 2

Ingredients
4 Ryvita® Pumpkin Seeds & Oats Crispbreads
A little butter, for spreading
Handful of rocket
4 radish, thinly sliced
80g roast chicken, sliced
For the pecans
1 tsp butter
12 pecan halves, roughly chopped
½ tsp caster sugar
Pinch of sea salt

Method
1. Spread the Ryvita® Pumpkin Seeds & Oats Crispbread with a little butter. Share the rocket and radish between them, and arrange the sliced chicken on top
2. Melt the butter in a frying pan and add the pecans and sugar. Stir for about 45-60 seconds until just beginning to smoke a little. Remove from the heat at once and tip onto a plate. Sprinkle with the sea salt
3. When the pecans have cooled for about 1 minute, share them between the Ryvita® Pumpkin Seeds & Oats Crispbreads. Serve 2 per person

Cook's tips
Mix it up by using mixed salad leaves or watercress instead of rocket, and try thinly sliced cucumber instead of radish. You could also use walnuts instead of pecans

Ryvita® Raspberry Ripple Ice Cream Sandwich

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This flavoursome creamy treat is packed with the blissful tastes of vanilla ice cream and juicy raspberries sandwiched between slices of Fruit Crunch Crispbread.

Preparation: 10 minutes
Serves: 2

Ingredients
4 Ryvita® Fruit Crunch Crispbreads
2 tbsp raspberry jam
4 scoops vanilla ice cream
Handful of fresh raspberries

Method
1. Spread the Ryvita® Fruit Crunch Crispbreads with the raspberry jam
2. Let the ice cream soften a little. Meanwhile, roughly crush half the raspberries with a fork
3. When the ice cream has softened, mix in the mashed raspberries with a fork. Quickly spread onto 2 slices of Ryvita® Fruit Crunch, squash the rest of the raspberries on top, then sandwich together with the remaining slice of Ryvita® Fruit Crunch (jam sides down)
4. Enjoy (napkins at the ready!)

Cook's tips:
Keep things fresh by using strawberry jam and mashed strawberries instead of raspberries
Run riot with your choice of ice cream – experiment with different flavours
Thawed frozen raspberries can be used instead of fresh ones for a year-round treat