Wednesday, 5 September 2012

Ryvita Sun, Sea , Sand And Crunch review.

I know its September but I am still clinging onto summer by my finger nails there's no reason why it can't be summer time all year long really.

Ryvita has joined forces with talented mark sargeant , owner of celebrated Rocksalt in Folkstone, to create a series of fresh and Zingy toppings, inspired by the British Summertime, to perfectly accompany your favourite Yyvita Crispbread.

For a light lunch on a hot summer's day, why not treat yourself to subtly spiced crayfish tales and peppery watercress on tops the new Ryvira Hint of Chillicrispbread. Ideally partnered with a cold crisp glass of Pinot Grgio for a long leisurely lunch. Or, as a temptingly tasty canape for an outside, candle lit soiree, why not serve succulent salt beef, peppery water cress and a dollop of dill pickle on Ryvita Dark crispbread.

A wonderful base for seasonal ingredients and great to share with family and friends. Ryvita is a must-have for summer get- togethers. With a wide selection of differant variants including Ryvita Dark Rye Crispbread and new Ryvita Hint of Chilli crispbread, there is something available for everyone.

So dispels all your thoughts of Ryvita as something that is boring as it most defiantly is not !

So take your Ryvita from the ordinary to the  extraordinary !!

A Ryvita deserves more than chocolate spread and strawberries on it.

Here are some Ryvita recipes:

Ryvita Hint of Chilli Crispbread with Spiced potted crayfish tales and water cress

serves 3-4 for a light lunch

Ingredients 8 Hint of chilli Crispbreads

75 g Butter
1/2/ tspn of  cayenne pepper
1/2/ tspn of ground nutmeg
1/2 tpsn of ground mace
250g Crayfish tails, peeled and cooked
2 Drops of Tobasco
Salt and black pepper


Placw the butter in a pan to melt with the pepper, mace and Tabasco. Once melted, add the crayfish tails. Stir well over the heat and season. Place the crayfish tails into a large bowl and chill in the fridge for a hour. Remove from the fridge and allow to come up to room tempertature, then mix to incorporate the spice butter. Serve on Ryvita with water cress and a lemon wedge.

Disclosure ( I was kindly sent some Ryvita for review the recipe has been reproduced here thanks to kind premission from Ryvita )

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