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Mini sultana bun

Ingredients: WHEAT flour, sultanas, water, currants, baker’s yeast, WHEAT gluten, sugar, butterfat (MILK) 0.5%, dextrose, whey permeate (MILK), iodised salt, emulsifiers: E471, E472e, E482, vegetable oil (rapeseed, sunflower), flavourings (vanilla, natural flavouring (butter) (MILK)), SOY flour, spice: turmeric, acidity regulator: E500, acidity regulator: E263, thickener: E466, MILK protein, vegetable protein.

Made in a bakery that also processes nuts, sesame seeds and lupine.

Nutritional values per 100 g
Energy 1187,68 kJ / 283,86 kcal
Fats 2,55 g
- of which saturated 1,17 g
Carbohydrates 54,99 g
- of which sugars22,15 g
Fibre 2,69 g
Protein 8,06 g
Salt 0,86 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 36 gram

Article number: 358630

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.