Tulip muffin chocolate

Ingredients: sugar, water, WHEAT flour, vegetable oil (rapeseed), whole EGG, cocoa powder, maize starch (modified), cocoa mass, WHEAT starch, caramel (SULFITE), raising agent s(E450, E500), vegetable fat (palm), cocoa butter, sweetener (E420), flavouring (vanilla), lactose (MILK), MILK protein, salt, dextrose, potato starch, sugar syrup, preservative (E202), emulsifiers (E472b, E471, E477, E322 (SOY)), enzymes (WHEAT), colours (E150c, E150d), maltodextrin, MILK powder (skimmed), thickener (E412).

Nutritional values per 100 g
Energy 1500 kJ / 358 kcal
Fats 19,20 g
- of which saturated 3,16 g
Carbohydrates 41,44 g
- of which sugars22,90 g
Fibre 1,54 g
Protein 4,08 g
Salt 0,79 g

Article number: 356955

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.