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ryvita ideas

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ryvita ideas

Postby Gillthepainter » Mon May 07, 2018 9:36 am

Flavours and toppings please.
I always like the dark rye ones. But tend to have them always with good ol' cottage cheese (and marmite).

How do you like yours?

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Re: ryvita ideas

Postby Lusciouslush » Mon May 07, 2018 11:07 am

Hmmmmm...........don't know what you'll make of this - I sometimes put rouille on (always dark) ryvita - or alioli if its good & strong - sometimes with marmite underneath :thumbsup .......or pate if it's smooth - mashed sardines are nice too.....I could go on..........but definitely no banana..........! :D

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Re: ryvita ideas

Postby Joanbunting » Mon May 07, 2018 11:16 am

I can't get Ryvita here so I have to wait until freinds and family bring me an Ocado order.

This always includes Ryvita and Primula cheese - plain, shrimp or ham. This goes on the biscuit and it then topped with sliced cucumber. I used to love sandwich spread as an alternative. There is always marmite of course with thinly sliced Cheddar and watercress or cottage cheese with fresh pineapple or chives

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Re: ryvita ideas

Postby Gillthepainter » Mon May 07, 2018 11:27 am

Wow, you are adventurous, Lush.
I'd not thought of using rouille. Sounds intriguing.

Joan, primula I always like. Plain. There are imitations, but they aren't as good.
You have to buy the proper thing.

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Re: ryvita ideas

Postby Sakkarin » Mon May 07, 2018 11:44 am

Not a Ryvita idea, but I thought I would mention that making homemade crispbread is high on my list of projects to tackle of "Things I've never made". I could have sworn you did a thread on them, Gill, but I can't find it.

Best crispbread I ever had were from Ikea. Which I still pronounce "eye-kia", even though their ads call it "ickier".

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Re: ryvita ideas

Postby Gillthepainter » Mon May 07, 2018 12:18 pm

I've made crispbreads, yes.
Have found the photo, and will try to find the recipe I've used, I've got the photos of the process.

Image

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Re: ryvita ideas

Postby Sakkarin » Mon May 07, 2018 12:36 pm

I wondered how Ryvita gets its dimples, maybe there's a waffle-iron-like thing they use with lots of "studs" on it.


UPDATE:

"The official answer from Ryvita:-

The familiar Ryvita dimples are made by a pair of spiked 'dockering' rollers. The purpose is two-fold: the extra surface area is critical for the exact crisp-bake texture and flavour, while the process helps 'pin' the top and bottom surfaces to avoid splitting. And of course they look good! The other side is smooth as it is processed on a flat surface."

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Re: ryvita ideas

Postby Lusciouslush » Mon May 07, 2018 12:51 pm

They're not dimples - they're acne...........!!

:gonzo

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Re: ryvita ideas

Postby Renée » Mon May 07, 2018 1:04 pm

Gill I remember those crispbreads that you made!

At the moment I'm having Tartex Mushroom Paté on Ryvita with Onion. Hummus is also a favourite as well as cream cheese.

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Re: ryvita ideas

Postby Stokey Sue » Mon May 07, 2018 2:58 pm

On the Hairy Bikers Bakeation they made crispbread using a special studded rolling pin
I also like cheese spread or cream cheese (usually low fat) with cucumber or sliced radishes.
I also like the Ikea crispbread and while in there I'd get some Kalle's Kaviar (smoked cod's roe paste in a tube) - you butter the crispbread then add a a good squiggle of cod's roe. A long ago Swedish flatmate used to eat this for breakfast

Also nice with butter and marmalade

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Re: ryvita ideas

Postby Sakkarin » Mon May 07, 2018 3:09 pm

HA! Anyone fancy Paisley crispbreads?

http://www.thisiscolossal.com/wp-conten ... ling-1.jpg

Pass on the acne crispbreads...

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Re: ryvita ideas

Postby Alexandria » Mon May 07, 2018 3:50 pm

Gil, :thumbsup :thumbsup


I use a different type of Swedish Rye Krisp flat bread that are Bio .. ( We are in Madrid, so I cannot go to the Pantry to tell you name of producer ) ..

My fave topping is a slice of Mozzarella di Bufala, a slice of tomato and a leaf of fresh basil from my terrace & a tiny drizzle of Italian Evoo on the cheese & tomato & basil ..

On occasion, home made tuna salad or egg salad ..


Have a lovely week .. :wave :wave
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Re: ryvita ideas

Postby Alexandria » Mon May 07, 2018 3:54 pm

Sakkarin, :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup

I have an Italian contact via a chef friend who is an artisan of wooden rolling pins and he creates rolling pins with "whatever" the client wishes, from medieval symbology, animal motifs, holiday designs etcetra ..


Absolutely amazingly incredible embossing for home made pasta ( lasagne sheets or cannellone ! )


Have a lovely day .. :wave :wave
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: ryvita ideas

Postby Gillthepainter » Tue May 08, 2018 8:53 am

I love the thought of possessing an artisan rolling pin.

The Swedish rolling pin gives the knackebrod loads of dots with such ease, my baking chum has a few of them - her mother was Swedish.
Without them, the cracker can be hard and tough, break your teeth hard.

But the main thing is to roll them thinner than you think.

Sue, I've just seen a post from Andrew Googlemeister on facebook about breakfasts.
Where the Swedish start their day with boiled egg and fish paste.

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Re: ryvita ideas

Postby Luca » Wed May 09, 2018 6:22 pm

Hi Gill,

I like them with:

Marmite and thinly sliced cucumber
Primula and rocket with cherry tomatoes
Mashed sardine, really thinly sliced young spring onions and lemon juice
Ham and cheddar or aged Gruyere or Comte

I always thought the dimples were so you could choose to load more butter (or spread etc) or less, depending on which side you elected to spread..... 8-)

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Re: ryvita ideas

Postby Renée » Wed May 09, 2018 7:58 pm

Yes, I read that once, Luca. I do, of course, have a favourite side! :mrgreen:

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Re: ryvita ideas

Postby Gillthepainter » Thu May 10, 2018 8:14 am

Seems right to me, Luca.
I really should use the smoother side. Is that your preferred side, Renee?

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Re: ryvita ideas

Postby Lusciouslush » Thu May 10, 2018 8:23 am

Smooth side for me.....!

I just remembered I sometimes just spread miso on too :yum

I see we've got another mashed sardine girl here too - Hiya Luca :wave nice to see you!!

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Re: ryvita ideas

Postby Renée » Thu May 10, 2018 9:10 am

No that's not the side that I use, Gill, but it really should be!

Mashed sardine girl here, too! It's what I grew up with occasionally, but in the form of sandwiches. When I first started work in St. Annes, mum used to make sardine and lettuce sandwiches for me every day, which was at my request and I used to sit in the park and eat them.

Now, Miso is a good idea! I have both dark and light.

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Re: ryvita ideas

Postby Sakkarin » Thu May 10, 2018 9:46 am

Almost got some dark ryvita yestaerday, but the ounpkin and oat ones were on offer at the same price, so that's what I've just had for breakfast.

Curiously what I had yesterday was mashed sardine, although in a ciabatta roll. It was unusual because I usually add stuff to the sardine, and toast it, but this was just cold solo sardine.

I've decided to have at least one sardine breakfast a week to improve my fishy intake - and at 40p a can a bargain.

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