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Brabant sausage rolls

Ingredients: Bread 55% [WHEAT flour, water, yeast, butterfat (MILK), sugar, dextrose, whey powder (MILK), WHEAT GLUTEN, glucose syrup, SOY flour, emulsifiers: E471; E472e, vegetable oils and fats (rapeseed, palm kernel, palm), MILK protein, flavour (MILK), WHEAT enzyme, flour treatment agent: E300; E920, EGG], seasoned minced meat 45% [pork 60%, water, breadcrumbs (WHEAT, GLUTEN), EGG, WHEAT flour, salt, herb mix (mixed herbs and spices, stabilisers: E450; E452, flavour enhancer: E621, broth powder (salt, flavour enhancer: E621, partly modified potato starch, rapeseed oil, yeast extract, flavourings (contains flavour enhancers: E621; E627, colour: E150c, SOY protein, GLUTEN, WHEAT), colour: E150a, mixed herbs and spices, glucose syrup, onion oil)].

May contain traces of peanut and sesame seeds.

Nutritional values per 100 g
Energy 1187 kJ / 284 kcal
Fats 11,3 g
- of which saturated 8,5 g
Carbohydrates 33,6 g
- of which sugars3,8 g
Fibre 1,9 g
Protein 11,1 g
Salt 1,8 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 90 gram

Article number: 356970

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.