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Cheese croissant

Dough: WHEAT flour, butter (MILK) (17.4%), water, yeast, sugar, WHEAT gluten, salt, flour treatment agent (E300), enzyme, EGG. Filling: water, CHEESE (3.8%) (MILK, potato starch, salt, starter culture, rennet), modified starch (E1412, E1422), palm oil, whole EGG powder, skimmed MILK powder, salt, glucose syrup, WHEAT fibres, natural flavouring, hydrolysed WHEAT protein, modified potato starch, natural CHEESE (MILK) flavor, CHEESE powder, maltodextrin, MILK protein, acidity regulator (E270), WHEAT protein, WHEAT starch, WHEAT flour, antioxidant (E330), yeast, thickener (E415). Decoration: CHEESE (3.0%) (MILK, potato starch, salt, starter culture, rennet), EGG.

May contain traces of: hazelnuts, almonds.

Nutritional values per 100 g
Energy 1335 kJ / 319 kCal
Fats 18 g
- of which saturated 11 g
Carbohydrates 31 g
- of which sugars3,1 g
Fibre 1,5 g
Protein 7,9 g
Salt 1,1 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 95 gram

Article number: 354148

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.