2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The lupine plant is from the legume family. It is perennial and is also called wolf bean. There are over 300 varieties, and its sweet varieties have been cultivated in Germany since the early 20th century. Everything else has been known to man since ancient Egypt.
Usually, almost every type of lupine is cultivated as a garden flower. They are most common in North America and Europe.
The greatest interest for chefs is white lupine. It is characterized by high nutritional value and low fat levels. On the other hand, in its composition the mind is high in fiber and protein.
In cooking, white lupine seeds are most often part of drinking shakes. They are also used as a substitute for soy. Toxic substances are removed after repeated boiling. Thus, many vital amino acids remain in their composition. Here's what else you can cook with lupine:
Lupine salads
Necessary products: 1 ½ -2 tsp. flour from lupine, 100 g almond flour, 1 tsp. baking soda, 1 tsp. salt, 20-30 g poppy seeds, 2 tbsp. roasted sesame seeds, 7-8 tbsp. olive oil, ½-2/3 tsp. water
Method of preparation: All dry ingredients are mixed in a bowl, along with the seeds. Mix well until a sandy mixture is obtained. Gradually add the water and oil, mix well to obtain a hard ball of dough. Allow to rest for 30 minutes.
The dough is rolled out into a thin crust - about 2-3 mm thick, on baking paper. Cut saltines with a curly knife or other figurines. Transfer the baking paper to a suitable tray.
The resulting saltines are baked at 180 degrees. When they turn pink and smell nice, they are taken out and cooled on a metal grid. Store in a tightly closed tight box.
Stewed peel with milk sauce
Necessary products: 300 g lupine, a few leaves of green tea, 1 onion, 2 tbsp. olive oil, 1 tsp. fresh milk, 2-3 tbsp. flour, 2 tbsp. butter, 1 tsp. red pepper, 2 pinches of turmeric, salt, black pepper, mozzarella, basil, croutons
Method of preparation: The lupine is washed and boiled in several waters, each one being discarded. The goal is to eliminate the bitter taste. In the last water add the green tea leaves, 2 tbsp. olive oil and a pinch of salt. Drain.
Chop the onion and grate the carrot. Mix and stew in butter. When soft, add the milk and zest and bring to the boil.
Dilute the flour in a little lukewarm water. Add to the dish, stirring constantly. Season with salt, black and red pepper and simmer on the stove for another 10 minutes. Stir periodically.
The dish is served sprinkled with a little basil and garnished with fried croutons and shredded mozzarella cheese.
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