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Brownie chocolate chunks

sugar, butter (MILK), free-range EGG, WHEAT flour, 13% cocoa-based confectionery (sugar, palm kernel fat, coconut fat, low-fat cocoa powder, stabilizer: E492, emulsifier: E322 (SOYA)), 9% chocolate (sugar, cocoa mass, cocoa butter, emulsifier: E322 (SOYA), natural vanilla flavouring), lean cocoa powder, salt, natural flavouring, flour treatment agent: E300.

May contain traces of nuts and sesame.

Nutritional values per 100 g
Energy 1806 kJ / 430 kCal
Fats 24,9 g
- of which saturated 16,3 g
Carbohydrates 45,1 g
- of which sugars35,5 g
Fibre 3 g
Protein 5,9 g
Salt 0,49 g

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

Article number: 356504

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.