Batard blanc

12x500gr

WHEAT flour (58%), water, rice semolina, WHEAT sourdough, WHEAT GLUTEN, rapeseed oil, iodized salt, RYE sourdough, yeast, SOY flour, RYE whole wheat flour, BARLEY malt.

May contain; grains with gluten, milk (lactose), sesame seeds and nuts.

Nutritional values per 100 g

Energy 1150 kJ / 274 kcal

Fats 2,3 g

- of which saturated 0,3 g

Carbohydrates 49,3 g

- of which sugars0,7 g

Fibre 3,6 g

Protein 11,3 g

Salt 1 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 500 gram

Article number: 354334

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

Heat a frying pan over low heat with a dash of sunflower oil.
Place the bread in the pan and toast until golden brown and crispy on both sides.
Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
Peel and halve the eggs.
Halve the avocado and remove the pit.
Scoop out the flesh and put it in a bowl.
Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
Spread the avocado smash over the slices of toasted bread.
Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
Garnish with cress and season with chili flakes to taste.