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Bolus cake

Ingredients: sugar, WHEAT flour, EGG, 17% butter (MILK), glucose syrup, WHEAT starch, stabilisers: E420; E422, raising agents: E450; E500, modified maize starch, inverted sugar syrup, preservatives: E202; E282, salt, emulsifiers: E477; E472b, colours: E160a; E150a, skimmed MILK powder, 0.2% cinnamon, thickener: E415, vanilla flavouring.

May contain traces of soy and nuts.

Nutritional values per 100 g
Energy 1623 kJ / 386 kcal
Fats 16,5 g
- of which saturated 10,6 g
Carbohydrates 54,2 g
- of which sugars36,2 g
Fibre 0,6 g
Protein 5,0 g
Salt 0,8 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 350 gram

Article number: 354119

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.