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Apricot pie with grid

apricot (41.6%), WHEAT flour, sugar, water, MILK, glucose-fructose syrup, modified corn starch, palm oil, yeast, glucose syrup, salt, coconut oil, acidity regulators: (E509, E331), sunflower oil, dextrose, palm fat, gelling agent: ( E440), thickener: (E415), emulsifier: (E471), antioxidant: (E300), food acid: (E330), natural flavourings.

Kan sporen van sesamzaad bevatten.

Nutritional values per 100 g
Energy 934 kJ / 221 kCal
Fats 3,7 g
- of which saturated 2,0 g
Carbohydrates 42,3 g
- of which sugars25,2 g
Fibre 0,9 g
Protein 4,2 g
Salt 0,5 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 660 gram

Article number: 355032

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.