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Carrot fudge cake

Ingredients: sugar, WHEAT flour, vegetable oil (rapeseed), EGG, water, carrot 6%, whey powder (MILK), stabilisers: E420, E422; glucose syrup, WHEAT starch, WALNUTS 1.5%, vegetable fat (palm), modified corn starch, dextrose, raising agents: E450, E500; HAZELNUTS 0.4%, colour: E516, whey protein concentrate (MILK), cinnamon, salt, natural flavours (vanilla, cheese, orange, citrus), preservative: E202; thickener: E415, nutmeg, caramelized sugar, acid: E330, emulsifier: E471.

May contain traces of other nuts and soy.

Nutritional values per 100 g
Energy 1732 kJ / 415 kcal
Fats 19,0 g
- of which saturated 3,0 g
Carbohydrates 56,0 g
- of which sugars34,0 g
Fibre 0,0 g
Protein 4,4 g
Salt 0,83 g

Store dry and dark. Very limited shelf life after purchase.
Net weight: 350 grams

Article number: 354122

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.