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Cheese bun

Ingredients: WHEAT flour 51%, water, emmentaler cheese 27% (MILK, salt, stabiliser: E509), yeast, RYE flour 1%, salt, rapeseed oil, baking agent (WHEAT flour, sugar, emulsifier: E472e, pea fibre, glucose, WHEAT starch, WHEAT gluten, flour treatment agent: E300), sugar, malted BARLEY extract (malted BARLEY, water).

May contain traces of sesame seeds, walnuts and eggs.

Nutritional values per 100 g
Energy 1207 kJ / 287 kcal
Fats 8,9 g
- of which saturated 4,8 g
Carbohydrates 38,0 g
- of which sugars1,1 g
Fibre 1,3 g
Protein 13,0 g
Salt 1,5 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 75 gram

Article number: 356967

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.