Tricolour donuts

Ingredients: WHEAT flour, sugar, vegetable fats (palm, palm kernel, coconut), water, vegetable oil (sunflower), skimmed cocoa powder, dextrose, yeast, whey powder (MILK), white chocolate 0.9% (sugar, cocoa butter, powdered MILK, emulsifier (E322), natural flavouring), dark chocolate 0.9% (sugar, cocoa paste, cocoa butter, anhydrous BUTTER, emulsifiers (E322, E476), natural flavouring), milk chocolate 0.9% (sugar, cocoa butter, MILK powder, cocoa paste, skimmed MILK powder, emulsifiers (E322, E476), natural flavouring), HAZELNUT paste, SOY flour, MILK powder, raising agents (E450, E500), salt, emulsifiers (E471, E481, E322), natural flavours, colour (E160a), skimmed MILK powder, thickener (E414), flour treatment agent (E300).

Nutritional values per 100 g
Energy 1903 kJ / 456 kcal
Fats 28,0 g
- of which saturated 12,0 g
Carbohydrates 44,0 g
- of which sugars26,0 g
Fibre 2,1 g
Protein 5,8 g
Salt 0,95 g

Article number: 358007

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.