Maple pecan bun

Ingredients: margarine (palm, rapeseed and coconut oil, water, emulsifier (vegetable E471), salt, acidity regulator (E330), natural flavouring and natural aroma, vitamin A), WHEAT flour, water, sugar, PECAN nuts 4%, sugar glaze (water, glazing agent (E953), sugar, gelling agent (E406), acidity regulator (E330)), pasteurised EGGS, yeast, maple syrup 1%, creme patissière (sugar, modified starch, whey powder (MILK), skimmed MILK powder, coconut fat, stabilisers (E339(ii), E404, E450(iii), E451(i)), glucose syrup, natural vanilla flavouring, colour (E160a(iii)), salt, MILK protein), cane sugar syrup, thickeners (E401, E440(i)), stabiliser (E417), salt, natural flavouring, malted WHEAT flour, flour treatment agents (E300, alpha-amylase, xylanase, transglutaminase).

Nutritional values per 100 g
Energy 1894 kJ / 455 kcal
Fats 31,0 g
- of which saturated 12,0 g
Carbohydrates 38,0 g
- of which sugars14,0 g
Fibre 0,0 g
Protein 5,0 g
Salt 0,6 g

Article number: 354138

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.