Wednesday, 17 October 2012

Mark Sargeant Ryvita Recipe Review

A few weeks ago I was sent some Ryvita to review. I can always remember my dad having plain ryvita when he was dieting and I did not like them, I thought they were dry and tasteless but my opinion as changed since tasting some of the varieties now available. I was sent some Pumpkin Seed & Oat, Dark Rye, Cracked Black Pepper, Hint of Chilli and Sunflower Seed & Oats crispbreads. Along with the crispbreads came some fabulous recipe ideas from Mark Sargeant, below is one of his great recipes that I made to take to work and I must admit it is my favourite.

Ryvita Pumpkin Seed and Oats Crispbread with Curried Sweet Potato, Butternut Squash, Yoghurt and Fresh Mint

16 Ryvita Pumpkin Seed and Oats Crispbreads
2 tbsps Vegetable Oil
1 Onion (roughly chopped)
3 Garlic Cloves (crushed)
250g Butternut Squash (seeded and cut into chunks)
1 Sweet Potato (cut into chunks)
200g Potatoes (cut into chunks)
1 Apple (peeled, cored and cut into chunks)
2 tsps Mild Curry Sauce
1 tsp Turmeric
2 1/2cm piece of Fresh Ginger (peeled and finely chopped)
2 Bay Leaves
250mls Vegetable Stock
25g Raisins
Black Pepper
4 tbsps Plain Yoghurt
1 Bunch of Mint

Heat the oil in a large pan and fry the onions for 4-5 minutes until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning Bring to the boil, stir well and then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender and the sauce is lovely and thick. Set aside to cool. Mix the yogurt with the finely shredded mint and season. Spoon onto Ryvita Pumpkin Seed and Oat Crispbreads and add a spoonful of yoghurt and mint over the top

Ryvita have some great ideas on their website so why not go and take a look.

- Posted using BlogPress from my iPad

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