I have been a fan of Ryvita since they were just pegged as a diet food, I was a skinny child and it was one of my fave snacks in the evening while I watched The Saint oops giving my gave away.
My favourite topping was a thick spreading of cream cheese, sliced tomatoes and raely did anybody eat much more on the top but standard, ham, cheese, lettuce and cottage cheese.
Thank the snacking gods whoever they are as we are now a nation with a more choosy and more travelled palate. Ryvita Original still remains a favourite but there are Sweet Chilli thins, all manner of flavoured crispbreads and to celebrate this there are now all manner of toppings.
Ryvita asked Valentine Warner, author of What to Eat Now to create his ultimate seasonal toppings for a variety of Ryvita Crispbreads. Please scroll down to see one of the fab recipe ideas and I will be sharing a couple more with you next.
Valentine Warner comments, ‘Ryvita has been a store cupboard staple since my youth, and the endless flavour combinations and topping ideas continue to inspire me. My new Ryvita toppings are inspired by fantastic seasonal ingredients, which, I think compliment the chosen Ryvita Crispbread variants exceptionally – enjoy!’
Ryvita offers a gastronomic, guilt-free indulgence that’s made with rye for natural wholegrain goodness. Sociable, satisfying and sophisticated, Ryvita is a must-have for Spring and Summer entertaining. With a selection of different Ryvita Crispbreads, including Cracked Black Pepper, Sweet Onion, Original, Dark Rye, Sesame, Multigrain, Sunflower Seeds & Oats, Pumpkin Seeds & Oats and Fruit Crunch, there is something for both sweet and savoury palettes.
Valentine Warner's Crispbread with new potato & broad bean salad
Ingredients
4 RYVITA® Original Crispbread
75g small new potatoes, washed
50 g fresh young broad beans, podded
4 quails eggs, (optional)
2 small spring onions, cleaned and sliced medium fine, diagonally
1 clove good garlic, very finely chopped
2 ½ tbs extra virgin olive oil
Zest of ¼ a lemon, finely grated
2- 3tsp fresh lemon juice
4 salted brown anchovy fillets from oil, very finely chopped
Black pepper
A few leaves of fresh mint, torn small
Method
In a very small pan cover the quails eggs in cold water and bring to the boil. Once boiling leave them there for 30 seconds before taking the pan from the hob and allowing them to cool in the water. In another pan cover the potatoes in cold water and bring them to the boil. Cook them for 8-10minutes or until tender. Remove from the pan with a slotted spoon and then drop in the beans. Cook them no longer than three minutes. Drain the beans and refresh in cold water before draining again. Peel the shells from the beans to reveal their bright colour and drop them in a mixing bowl. If you cannot be bothered to peel them this is OK!
Add the finely sliced potatoes, spring onions, anchovy and garlic. Peel the eggs and roughly chop them before adding to the bowl. Pour over the olive oil, lemon juice and zest followed by a grind of black pepper. Very gently toss everything together taking care not to over mix it all. Taste the seasoning. The anchovy should salt the salad nicely but you may still want to add salt. Divide the salad over the crispbread and scatter over a little torn fresh mint.
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