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Seasonal toppings for Ryvita Crispbreads from Mark Sargeant

30th April 2012 Print

This spring, Ryvita has joined forces with talented head chef Mark Sargeant of the celebrated Rock Salt in Folkestone, to produce a selection of brilliantly British toppings for spring, tailored to perfectly accompany your favourite Ryvita Crispbreads. 

For a bright start to a spring day, treat yourself to a Ryvita Fruit Crunch Crispbread with fresh sliced banana, cool yoghurt, basil, passion fruit and a dollop of honey. Or, if you’re not a morning person, why not treat your friends to an alfresco lunch on the patio with Mark’s fabulous sardine escabeche with fennel, thyme, rosemary and orange zest, piled high onto a New Ryvita Mediterranean Herb Crispbread – your guests will never leave!

Mark comments, ‘Ryvita is a great meal for spring – light, crisp and full of flavour.  I can’t get enough of the New Ryvita Mediterranenan Herb Crispbread with my sardine escabeche – it’s a perfect match, deliciously fresh and zingy!’

A wonderful base for seasonal ingredients and great to share with family and friends, Ryvita is a must-have for spring get-togethers. With a wide selection of different variants, including Ryvita Fruit Crunch Crispbread and New Ryvita Mediterranean Crispbread, there is something available for everyone. Get crunching this spring.

Ryvita Fruit Crunch Crispbread with banana, yoghurt, honey, basil and passion fruit
Serves 4 for a light breakfast
8-12 Ryvita Fruit Crunch Crispbreads
75g icing sugar
2 passion fruit, plus extra to serve
125ml double cream (optional – replace with extra Greek yoghurt if preferred)
280g thick Greek yoghurt
1 tsp vanilla-bean paste
2 small bananas, sliced
Honey to drizzle
8 large leaves of basil, shredded
Stir half the sugar in a pan with 60ml cold water over low heat until sugar dissolves. Increase heat to medium-low and simmer, without stirring, for 1 minute, then set aside to cool. Stir passion fruit pulp into cooled syrup then set aside.

In a large bowl, whip cream (if using) to soft peaks then fold in yoghurt, vanilla-bean paste and remaining sugar. Fold in the banana and half the passion fruit syrup. Spoon on top of the Ryvita Fruit Crunch Crispbread then drizzle with the remaining passion fruit syrup, honey and shredded basil.
Ryvita Mediterranean Herb Crispbread with Sardine Escabeche
Serves 4-6 as a light lunch
12 Ryvita Mediterranean Herb Crispbreads
12 sardines (butterflied with the backbone removed)
50g plain flour, seasoned with salt and pepper
150ml olive oil
85ml red wine vinegar
1 medium onion, sliced thinly
1 carrot, peeled and finely sliced
1 bulb fennel finely sliced
5cm strip orange zest
1 sprig fresh thyme
1 sprig fresh rosemary
1 fresh bay leaf
4 garlic cloves, crushed
2 dried red chillies
1 tsp salt
1 small bunch fresh flat leaf parsley, chopped roughly
Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour. Fry them in half the olive oil for 1 minute on each side then transfer to a shallow dish. Add everything except the parsley and the remaining oil to the pan, bring to the boil and simmer for about 15 minutes. Add the parsley and the rest of the olive oil, pour the hot marinade over the sardines and leave until cold. Place some of the vegetables on top of the Ryvita Mediterranean Herb Crispbread and top of with the marinated sardines.