Lemon fudge cake

Ingredients: sugar, WHEAT flour, vegetable oils (palm, rapeseed), EGG, water, whey powder (MILK), glucose syrup, stabilisers (E420, E422), WHEAT starch, palm fat, colour (E160a, E161b, E516), natural flavouring (orange, citrus, lemon, vanilla), raising agents (E450, E500), modified maize starch, fruit pulp (orange, apple), cocoa butter, whey protein concentrate (MILK), salt, preservative (E202), whole MILK powder, acid (E330), fructose syrup, thickener (E415), rice flour, lemon juice concentrate 0.1%, apple extract, citrus fibre, gelling agent (E440), emulsifiers: E471, E322 [SOY], LACTOSE.

Nutritional values per 100 g
Energy 1797 kJ / 420 kcal
Fats 20,0 g
- of which saturated 3,4 g
Carbohydrates 59,0 g
- of which sugars37,0 g
Fibre 0,0 g
Protein 4,2 g
Salt 0,71 g

Article number: 354124

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.