Ryvita è bella (Autumn recipes with Ryvita)

The mornings are suddenly chilly, and the evenings have been creeping upon us with their shawl of darkness each day earlier. The autumn has come. The first days of September held a promise of the Indian summer, but there is no doubt now - the autumn is finally here.
This is the season of the heart warming dishes and mugs of hot steaming drinks. Consider soups infused with flavour of the autumn harvest, thick stews, hearty curries, mouthwatering crumbles and hot chocolate.

Celebrate the season with Ryvita and the talented chef Mark Sargeant, of celebrated Rocksalt in Folkestone, who created a selection of heart warming British autumnal toppings, tailored to perfectly accompany your favourite Ryvita® Crispbreads.

Be imaginative and creative with your choice of Ryvita and spreads. I was asked to try new recipes created by Mark. When I read the recipes and saw the photos, I knew I would be happy to try them. I love the richness of the autumnal vegetables, their full-bodied flavours and beautiful colours.

Photo credit: Ryvita

Mark comments, "Ryvita® provides a great base for these seasonal toppings. I particularly enjoy eating curried sweet potato, butternut squash, yoghurt and fresh mint on top a Ryvita® Pumpkin Seed and Oats Crispbread - the combination works perfectly, and gently warms you from inside."

A versatile base for seasonal ingredients and great to share with family and friends, Ryvita® is a must-have for autumn get-togethers.
With a wide selection of different variants, including Ryvita® Pumpkin Seed and Oats Crispbread and Ryvita® Sunflower Seeds and Oats Crispbread, there is something available for everyone. Get munching and crunching this autumn.

Recipes:
Ryvita® Pumpkin Seed and Oats Crispbread with curried sweet potato, butternut squash, yoghurt and mint

Serves 4-6 as a light supper

Ingredients
16 Ryvita® Pumpkin Seed and Oats Crispbreads
2 tbsps vegetable oil
1 onion (roughly chopped)
3 garlic cloves (crushed)
250 grams butternut squash (seeded and cut into chunks)
1 sweet potato (cut into chunks)
200 grams potatoes (cut into chunks)
1 apple (peeled, cored and cut into chunks)
2 tsps curry paste (mild)
1 tsp turmeric piece
ginger (2 1/2 cm piece fresh, peeled and finely chopped)
2 bay leaves
250 mls vegetable stock
25 grams raisins salt
black pepper
4 tbsps plain yogurt
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. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. Bring to the boil, stir well, 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 yoghurt with the finely shredded mint and season. Spoon onto Ryvita® Pumpkin Seed and Oats Crispbreads and add a spoonful of yogurt and mint over the top.

My take on Mark's recipe: I didn't have any fresh mint (the one in the garden looked all stalks and hard leaves, past its best), so I used a teaspoon of dried mint instead. I also added less garlic.
My suggestion: if you don't have all the ingredients, use your imagination and think creatively.


Ryvita® Sunflower Seeds and Oats Crispbread with Waldorf Salad

Photo credit: Ryvita

Ingredients
10 Ryvita® Sunflower Seeds and Oats Crispbreads
2 Braeburn apples
1⁄2 lemon, juiced
4 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp Grain mustard
2 stalks celery, peeled and cut into crescents
handful walnuts
couple of handfuls watercress

Cut the apple into chunks and toss with the lemon juice. Mix together the mayonnaise and mustard and toss with all the other ingredients. Spoon over 10 Ryvita® Sunflower Seeds and Oats Crispbreads.

This is a nice combination of flavours and textures. I didn't add the watercress and used Gala apples rather than Braeburn. Ryvita is a perfect base for this new take on the Waldorf salad.

If you liked these recipes with Ryvita, please visit their site for more inspiration.
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