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Mocha meringue pie

Ingredients: sugar, vegetable oils (palm, coconut, rapeseed, sunflower, rapeseed), water, vegetable fat (coconut, palm kernel, palm), HAZELNUT, caramel sugar syrup, cocoa mass, skimmed MILK powder, whey powder (MILK), glucose syrup, cocoa butter, thickeners: E410; E466, acid: E330, EGG white, acidity regulator: E500, invert sugar, emulsifiers: E471; E322 (SOY); E322, caffeine flavouring, salt, natural flavouring (vanilla, mocha), colouring: E150a, coffee bean, glazing agent: E414.

May contain traces of wheat and other nuts.

Nutritional values per 100 g
Energy 2235 kJ / 533 kcal
Fats 33,0 g
- of which saturated 18,4 g
Carbohydrates 58,3 g
- of which sugars57,1 g
Fibre 0,3 g
Protein 1,1 g
Salt 0,06 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 140 gram

Article number: 356815

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.