Hummus with a topping of CRISPY LUPINS Mediterranean with Balsamic-Infused Tomatoes and Fried BreadCourse: MainCuisine: Middle EasternDifficulty: Medium
250 g Chickpeas
1 tsp Baking soda
250 g Tahini
Juice of half a lemon
4 Cloves of garlic, crushed
1.5 tsp Salt
100 ml Ice cold water
- Balsamic-infused Tomatoes
1 Small onion
1 Clove of garlic
1 tbsp Balsamic vinegar
2 tbsp Olive oil
1/2 Cube of yeast
1 tsp Sugar
800 g Wheat flour
675 ml Water
- Homemade hummus
- One day before, wash the chickpeas thoroughly, put them in a large bowl, cover with twice the amount of water and soak overnight.
- Drain the chickpeas the next day. Pour them together with the baking soda into a medium saucepan and cook over high heat, stirring, for about 3 minutes. Pour in 1.5 liters of water, bring to boil and strain. The cooking time is between 20 and 40 minutes. The chickpeas should then be very soft.
- Drain the chickpeas and crush them in the food processor. With the motor running, add the tahini, lemon juice, garlic and salt. Finally, slowly add the ice water and mix the whole thing for about 5 minutes until a smooth, creamy paste is formed. Pour into a bowl, cover with cling film and let rest for at least 30 minutes.
- Balsamic-infused tomatoes
- Cut the tomatoes into small pieces and slice the garlic.
- Mix the ingredients in a small bowl and let sit for at least 5 minutes.
- Crumble yeast into small pieces and mix with sugar. Meanwhile, add warm water to the food processor and mix the flour and salt separately.
- As soon as the yeast is liquid, turn on the food processor and add the yeast to the water and let the food processor mix it until it is homogeneous.
- Then let everything knead until a fine dough forms. Let the dough rise at room temperature for 1 hour. Tip: If you want to prepare it the day before or before work, you can let it rise in the fridge instead.
- Take the dough out of the bowl with plenty of flour and portion it depending on the size of the pan. Pull the dough so that it is less than 1 cm high in all areas and fry it with rapeseed oil at 2/3 heat on both sides until golden.
- CRISPY LUPINS Mediterranean
- Prepare CRISPY LUPINS Mediterranean as crumbs according to the packaging instructions below.
- Bringing everything together
- Spread the hummus on a plate as a base and top with CRISPY LUPINS Mediterranean and the balsamic-infused tomatoes.
Pasta with Peanut Mushroom Sauce on Broccoli, Cabbage, and CRISPY LUPINS ZestyCourse: MainCuisine: FusionDifficulty: Medium
8 Cardamom capsules
1 flat tsp Sichuan pepper
750 g Mixed mushrooms
1 Small red cabbage
Sesame oil mixed black and white
1000 g Pasta
3 Cloves of garlic
1 tbsp Peanut butter
Sweet sour sauce
- Mix CRISPY LUPINS Zesty according to packaging instructions.
- Empty the cardamom capsules and grind together with the Sichuan pepper.
- Finely dice the onion and cut the mushrooms into strips and sauté the onions in rapeseed oil in a casserole at 2/3 heat and as soon as they are a little browned add the mushrooms, reduce the heat to 1/3 and put the lid on.
- Fry CRISPY LUPINS Zesty in the size of half a palm, flat in a pan in rapeseed oil at 2/3 heat according to the instructions on the packaging. Alternatively, it can be prepared in an oven or a hot air fryer.
- Cut the broccoli into long pieces and cut the red cabbage into strips and fry the broccoli in a pan in sesame oil at 2/3 heat and the red cabbage in a wok in sesame oil at 2/3 heat. Only turn both when they turn slightly brown. You can also do this one after the other in the same pan but this way everything is done at the same time.
- Put the water on and add salt and as soon as it boils, add the pasta.
- Now the mushrooms should fry in their sut. Press the garlic and add it to the mushrooms along with the ground spices. Cut the chilli into rings. Then add peanut butter, chili rings and soy sauce and sweet and sour sauce as desired and bring to the boil while stirring.
- Squeeze out the lemon and as soon as the broccoli is brown, deglaze with soy sauce, then deglaze the red cabbage with soy sauce and lemon juice.
- Season everything with salt, drain the pasta and place everything on a plate and sprinkle with sesame seeds.
Filled Pumpkin with CRISPY LUPINS Mediterranean and Mushroom RiceCourse: MainCuisine: EuropeanDifficulty: Medium
Roasted Hokkaido pumpkin filled with savory mushroom rice, accompanied by crispy kale, beetroot, and delightful CRISPY LUPINS Mediterranean. This wholesome and visually stunning dish is a culinary adventure, blending the richness of pumpkin, the earthiness of mushrooms, and the crunchy goodness of lupins.
1 Hokaido pumpkin
350 g Rice
1 Large red onion
200 g Mushrooms + 200 g Oyster mushrooms or 400 g Mixed mushrooms
3-4 Cloves of garlic
6 Stalks of kale
- Wash the pumpkin and cut it in half horizontally. Cut out the stem and flower base and hollow out the seeds. Then brush the inside with olive oil and bake in the oven at 200 °C for 10-15 minutes using top/bottom heat.
- Meanwhile, cook the rice, prepare the CRISPY LUPINS Mediterranean, dice the onion, cut the mushrooms into slices or oblong pieces and roughly chop the garlic.
- Fry the onions in rapeseed oil at 2/3 heat. Wash the beetroot and grate it into fine slices, with or without peel as desired. Toss the slices with rapeseed oil, smoked salt and freshly ground colored pepper so that all slices have oil and pepper on both sides.
- When the onions are lightly browned, add the mushrooms and braise together at 1/2 heat with the lid closed. If necessary, add more oil to prevent the mushrooms from burning.
- In the meantime, tear and wash the kale. Mix the kale with smoked salt and rapeseed oil and spread the kale and beetroot on a baking tray.
- Now the rice and pumpkin should be ready, so take the pumpkin out of the oven. Put the kale with the beetroot in the oven and turn the heat down to 150 °C. When they turn brown, turn them as needed and as soon as they are crispy, remove them from the oven. The baking time depends on the moisture of the kale and beets.
- Now fry the CRISPY LUPINS Mediterranean in small pieces in a pan according to the packaging instructions. When portioning them in the pan, make sure to press them flat and only turn them when they start to brown on the side.
- Add the garlic and bay leaves to the mushrooms and after briefly frying them, deglaze with soy sauce. After 1-2 minutes, add rice and fry again for 3-4 minutes in the pan, turning constantly.
- Fill the fried rice into the pumpkin and put it in the oven at 150 °C for 5-10 minutes. There should be rice left over which will be needed later for the individual portions.
- Quarter the pumpkin and contents per portion, garnish with the beetroot and kale and serve with 4-5 pieces of CRISPY LUPINS Mediterranean and additional mushroom rice.
CRISPY LUPINS Paprika Smørrebrød: A Delectable Recipe with Diced Potatoes and Tomato SlicesCourse: Entree, MainCuisine: DanishDifficulty: Easy
Indulge in our CRISPY LUPINS Paprika Smørrebrød served on flat plates with tomatoes, cress, and remoulade. Sprinkle with pepper for a Nordic-inspired delight, promising a warm, crispy treat that’ll captivate your taste buds.
0.8 kg Potatoes
1 tsp Sugar
Rapeseed oil for frying
- Dice the potatoes into approx. 0.8 cm cubes.
- Heat the rapeseed oil in the pan to 2/3 heat and add the potatoes to the pan. Add a teaspoon of sugar and salt as needed. Only turn the potatoes when they start to brown on the bottom.
- In the meantime, prepare CRISPY LUPINS Paprika according to the package instructions as 6 flat patties.
- Cut the tomatoes into slices.
- Serve the CRISPY LUPINS Paprika on flat plates and garnish with potatoes, tomato, cress, remoulade and pepper and serve warm and crispy.
Mediterranean Delight: Potatoes and CRISPY LUPINS in a Colourful SaladCourse: MainCuisine: MediterraneanDifficulty: Easy
Indulge in our salad, where CRISPY LUPINS Mediterranean and roasted potatoes meet fresh greens, honeydew melon, blueberries, and dill. Caramelised organic potatoes add a savory crunch, while a Dill Mustard Sauce ties it all together.
1 Lettuce head
125 g Rucola
1/4 Honeydew melon
50 g Blueberries
1 small bunch Dill
- Roasted Potatoes
500 g Organic potatoes
Rapeseed oil for frying
- Dill Mustard Sauce
1 tsp Mustard
1 pinch of Salt
1/2 tsp Sugar
Olive oil as desired
Balsamic vinegar as desired
1 tsp tip Dried dill
1 tsp tip Rubbed tarragon
- Chop and wash a fresh green lettuce head. Wash the rucola and mix both.
- Cut the melon into cubed and add it along with previously washed the blueberries.
- Add finely chopped dill and mix everything thoroughly.
- Dill mustard sauce
- Mix mustard, salt, sugar, balsamic vinegar and olive oil with a splash of water as desired.
- Stir in the dry dill and tarragon.
- Roasted potatoes
- Wash the organic potatoes and cut them into approx. 1 cm cubes.
- Fry them in a pan in rapeseed oil over medium heat and do not turn them too often.
- Add a little sugar in between to caramelise.
- Season with salt.
- CRISPY LUPINS Mediterranean
- Prepare CRISPY LUPINS Mediterranean in small pieces according to the packaging instructions below.
- Bringing everything together
- Mix the salad wit the dill mustard sauce and serve with the roasted potatoes.
- At the end, add the CRISPY LUPINS Mediterranean as a topping on the salad.
How to prepare CRISPY LUPINS
Pour the contents of the bag into a bowl.
Add the amount of cold water displayed on the package.
Leave to rest for 5 minutes.
Form patties, balls or small piles.
Fry in oil in a pan at 2/3 heat or bake in the oven at 180 °C top and bottom heat for about 25 minutes depending on size. Tip: If preparing in the oven, brush with oil first.