The white lupin is the one most widely grown in France.
Until recent times, in many countries of the world, lupin seeds were water-soaked and then boiled and sold in markets and bars as delicacies like sunflower seeds. Then the modern stage of the lupin cultivation came (only in the last twenty years), and this humble seed received the status of being an alternative to soya bean as a source of protein, and also used in cosmetics and medicine. Now it is used all over the world in bread baking and pastry.
The lupin flake or “Flocolup” is made from de-hulled, toasted, crushed and graded lupins, to be used in health bars, biscuits and cereal mixes.
A sauce which can be used on broccoli, fish or potatoes cooked in their jackets.
This can be a celebration cocktail with the vibrance of pomegranate colour and a touch of Champagne to be a drink which can be a festive treat.
It is a very refreshing drink which can be enjoyed by those who choose to leave out the alcohol, or those who choose to indulge by adding Gin, Vodka or Champagne to it.
Traditionally the French Onion dip was caramelized onion, served with bread and melted cheese. This is a dip made by combining flavours of caramelized onions with cream cheese and mayonnaise.