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Carrot cake

Ingredients: sugar, carrot, water, WHEAT flour, vegetable fat (palm), butter (MILK) (4%), vegetable oil (rapeseed oil), HAZELNUTS, vegetable oils and fats (palm, rapeseed), WHEAT starch, malted WHEAT flour, rapeseed oil, glucose syrup , EGGWHITE powder, emulsifiers (E322 (SOY), E472e, E481, E471), thickener (E903), salt, EGG powder, whey powder (MILK), enzymes, cinnamon, flavour, raising agents (E500, E450), colour (E160a), thickener (E415), emulsifier: (E471), invert sugar syrup, caramel, flour treatment agent (E300), colour (E160a), whipped cream (MILK), WALNUTS, acid (E330).

May contain traces of sesame seeds.

Nutritional values per 100 g
Energy 1512 kJ / 361 kcal
Fats 20,72 g
- of which saturated 7,53 g
Carbohydrates 38,78 g
- of which sugars18,36 g
Fibre 0,81 g
Protein 4,45 g
Salt 0,46 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 1200 gram

Article number: 354190

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.