Classic macaroons

Ingredients: sugars, ALMOND powder, water, cream (MILK), 4.2% raspberry filling (raspberries (45.5%), sugar, glucose-fructose syrup, raspberry puree (8.7%), gelling agent: E440i, acid: E330, BUTTER, EGG white powder, potato starch, 1.7% dark chocolate (cocoa mass, sugar, emulsifier: E322 (SOY), natural vanilla flavouring), 0.6% squeezed lemon, cocoa powder, 0.4% roasted PISTACHIO, 0.3% lemon peel, natural flavourings, sunflower oil, colours (beetroot red, caramel, turmeric, green spirulina).

Nutritional values per 100 g
Energy 1753,01 kJ / 418,98 kcal
Fats 21,32 g
- of which saturated 5,22 g
Carbohydrates 52,61 g
- of which sugars48,01 g
Fibre 2,93 g
Protein 2,70 g
Salt 0,1 g

Article number: 355976

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.