Bushman’s Meat Pie | Osso Bucco
Scrambled Eggs | Ham and Spinach Omelet

Curried Corn Lentil Cales | Berry Banana Smoothie

Choco Weetbix Breakfast Shake | Healthy Fruit Cake Omelet

Avocado Pesto |

Bushman’s Meat Pie

1 packet scone mix*

500 grams lean beef mince
2 tablespoons lupin8
½ small carrot finely grated
¼ cup gravy powder
1 cup (250ml) water
1 egg lightly beaten

Prepare scone mix as per manufacture instructions and let stand.
Pre heat oven to 170 degrees Celsius
Grease large 6-cup puffin pan (Texas muffin style)
Roll pastry 1 to 2 mm thick.
Cut enough pastry into large circles to fill the muffin cases, leaving enough pastry to cut smaller circles for tops of pie.
Press the large circles into the muffin pan cases. Set aside the pie tops.

In a medium saucepan combine mince, carrot, gravy, water and lupin8. Cook over a medium heat until mince is browned and in a thick gravy. Place the mixture into the case. Place pastry pie tops and seal edges of each pie with a fork. Brush pie top with egg, bake in the pre-heated oven until golden brown usually 10-15 minutes.
Remove from oven and let cook for 5 minutes before removing from tray.

Serves 6
(For party pies use normal 12 cup muffin pan)

* For this recipe we used You Can Bake It Brand Scone Mix

Back to the top ^

Osso Bucco

4 tablespoons lupin8
salt and freshly ground pepper to taste
8 x 125gram osso bucco pieces
3 tablespoons light virgin olive oil
2 carrots diced
1 small sweet potato cut into small cubes
120 grams mushrooms (approx 6 medium mushrooms)
2 sticks celery sliced
3 whole peeled small onions
1 clove garlic crushed
1-teaspoon chilli flakes
375ml canned diced tomato
3 cups beef stock
1 tablespoon dried herbs

In small bowl, combine lupin8, salt and pepper. Toss each piece of meat in to the lupin8 mixture.
In a large stockpot style pan or large frypan heat the oil. Saute’ half the floured osso bucco pieces for 3 minutes, turn browning both sides and remove from pan. Leave meat juices. Repeat the second batch. Remove from pan leaving meat juices and set aside.

Add carrot, mushrooms, celery, whole onions garlic and chilli to pot, tossing through meat juices. Add meat back to pan. Cover meat and other ingredients with beef stock, tomato and herbs. Stir until well combined.
Reduce heat and simmer for 40 minutes, stirring occasionally. Sauce will thicken. Discard the whole onions prior to serving.

Serves 4

Back to the top ^

Scrambled Eggs

6 eggs
¼ Cup (70ml) reduced fat cream
2 tablespoons LUPIN8
Salt, freshly ground black pepper, to taste
2 tablespoons butter/margarine

Whisk eggs, lupin8 and cream together in a large bowl. Add salt and pepper to taste. Melt butter/margarine in a saucepan over a low heat. Add the egg mixture. Using a wooden spoon to push the egg mixture around the edge and into the middle of the frypan every 15 seconds to stop mixture from sticking to pan.

Cook until all the mixture is cooked approx. 3-5 minutes.

Serve with Lupin8 enriched sourdough bread.

Serves 4

Back to the top ^

Ham and Spinach Omelet

1 Tablespoon Light Virgin Olive Oil
4 Eggs
¼ Cup (70ml) reduced fat cream
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon Lupin8
1 tablespoon fresh parsley chopped
salt and pepper to taste
½ cup diced lean ham
½ cup baby spinach leaves diced
Half a medium (approx 160 grams) red capsicum, diced
¼ cup (45 grams) sliced mushrooms
3 tablespoons low fat grated cheese

Heat oil in a small fry pan over a medium heat. Whisk eggs, Lupin8, salt and pepper in mixing bowl. Pour into fry pan and cook until almost set on top. Carefully lift the edges and shake the omelette loose in the pan.

Evenly cover half the omelette with the toppings. Fold omelette in half to encase the toppings. Continue to heat until cooked through.

Cut omelette in half.

Serves 2

Back to the top ^

Curried Corn Lentil Cakes

4 Tablespoons Lupin8
1 Tin Lentils
1 Carrot grated
1 ½ Cups Chicken Stock
400gm Can Creamed Corn
1 ¼ Cups Dried Breadcrumbs
1 Tablespoon Freshly Chopped Parsley
1 Teaspoon Mild Curry Powder
1 Teaspoon Oil
10g Sesame Seeds

Mix all ingredients together, shape into cakes, roll in sesame seeds, cook in a lightly oiled non-stick pan, until golden on each side.

Back to the top ^

Allie writes:

Dear Lupin8,

I love your product and the following are some of the ways I use it:

Berry Banana Smoothie

1 banana
1/2 cup berries
1 cup skim milk
2 ice cubes
1 tbspn. Lupin8

Blend all the ingredients together and pour into a tall glass.

Choco Weetbix Breakfast Shake

1 banana
1 weetbix, crushed
1 cup skim milk/soy milk
2 ice cubes
1 tbspn. chocolate syrup
1 tbspn. Lupin8

Blend all the ingredients together.

Back to the top ^

Healthy Fruit Cake

500g Mixed Fruit
1 cup Apricot Nectar
1 tsp Honey
1cup cold pumpkin
1 1/2 cup self-raising flour
1 tbspn. bicarb
1 tbspn. mixed spice
1/4 cup lupin
8 slivered almonds

Place fruit, nectar & honey in a large bowl. Stir to combine,cover then leave to stand for 1 hour.

Preheat oven to 180oC & line a 20cm round cake pan. Stir pumpkin into the fruit mixture & mix to combine.

Add sifted flour, bicarb, Lupin8 & spice to the mixture then pour into the prepared pan, decorate with nuts.

Bake 1hr 15min or until skewer comes out clean & top golden brown. Cover with foil if the top becomes to dark.

Back to the top ^


Avocado Pesto

½ cup fresh basil ½ cup finely grated parmesan cheese
4 tablespoons lemon juice
1 clove garlic
1 tablespoon olive oil
1 tablespoon Lupin8
1 large avocado, mashed
pinch of salt

Blend basil, parmaesan, juice, oil, lupin8 and garlic until combined. Stir in avocado with a pinch of salt. Place in covered container and refrigerate.