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Apricot flan

Ingredients: apricot (33%), water, WHEAT flour, sugar, modified corn starch, palm oil, glucose syrup, yeast, raising agents: E450; E500, thickeners: E509; E412; E414, lactose (MILK), potato starch, salt, fully hydrogenated palm fat, whey powder (MILK), enzyme (WHEAT), emulsifiers: E322; E471, dextrose, MILK protein, RYE sourdough powder, malted WHEAT flour, preservative: E202, flour treatment agent: E920, acids: E330; E300, gelling agent: E440.

May contain traces of egg, soy and other nuts.

Nutritional values per 100 g
Energy 727 kJ / 173 kcal
Fats 2,2 g
- of which saturated 1,0 g
Carbohydrates 34,6 g
- of which sugars16,9 g
Fibre 1,1 g
Protein 2,8 g
Salt 0,44 g

Store dry and dark. Limited shelf life after purchase.
Net weight: 620 gram

Article number: 356809

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.