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Chocolate fudge cake

Ingredients: sugar, WHEAT flour, vegetable oil (rapeseed), EGG, water, glucose syrup, skimmed cocoa powder 3.9%, stabilisers: E420, E422; WHEAT starch, whey powder (MILK), cocoa mass, vegetable fat (palm), modified maize starch, raising agents: E450, E500; whey protein concentrate (MILK), salt, preservative: E202, cocoa butter, dextrose, thickener: E415, acid: E330, MILK vet, emulsifiers: E322 (SOY), E471; natural flavourings (vanilla, chocolate).

May contain traces of nuts.

Nutritional values per 100 g
Energy 1721 kJ / 412 kcal
Fats 18,0 g
- of which saturated 3,4 g
Carbohydrates 56,0 g
- of which sugars36,0 g
Fibre 0,0 g
Protein 5,0 g
Salt 0,85 g

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

Article number: 354126

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.