We have a fascinating discussion with Black Soldier Fly (BSF) expert Marwa Shumo. You’ve heard it said that crickets are the Gateway Bug (Yay, Crickets!), the Cricket Man has dubbed the BSF the Money Bug.
In the Cricketlicious Café ChefPV shows us how to make Critter Crackers, our friend Florian from France is back with edible insect news from Europe in this week’s European Buzz, and the on much anticipated 3rd Season opener of “As the Crickets Chirp”, Dung Beetle Corleone’s plans for Chip are backfiring. Meanwhile, a stranger from a strange land enters Bugton Hollow.
Click here to visit Marwa Shumo’s blog.
Click here to connect with Marwa Shumo on Twitter.
Click here to visit ICIPE (International Centre of Insect Physiology and Ecology).
Click here to visit Center for Development Research in Bonn, Germany.
CRITTER CRACKERS
INGREDIENTS
2 ½ cups GLUTEN-FREE BAKING FLOUR
1 tsp SMOKED SALT
½ tsp BROWN SUGAR
⅔ cup WATER
1 EGG
5 tbsps BUTTER (unsalted, melted)
¼ cup BLACK SESAME SEEDS
½ cup RED TERMITES
½ cup ROASTED MEALWORMS
⅛ cup THYME LEAVES
DIRECTIONS
Preheat oven to 375°F.
In a medium mixing bowl, whisk together FLOUR, SALT and SUGAR. Set aside.
In a small mixing bowl, whisk together WATER, EGG and 2 tbsps BUTTER. Add EGG MIXTURE to FLOUR MIXTURE and stir until the dough comes together.
Knead the dough in the bowl, turn it out onto the counter, divide into thirds, cover with a kitchen towel and allow to rest 30 minutes in the fridge.
Lightly BUTTER a silicone-lined baking sheet. Set aside.
Flour your rolling dough surface and, working with one ball at a time, roll the dough out to about ⅛ inch thickness.
Sprinkle BLACK SESAME SEEDS on dough and press in.
Sprinkle RED TERMITES and press in.
Sprinkle ROASTED MEALWORMS and press in.
Sprinkle THYME LEAVES and press in.
Sprinkle with a pinch of SMOKED SALT. Repeat with remaining dough.
Use a cutter to cut out circles of dough and place on baking sheet, leaving about 1 inch between the crackers. Brush the tops of the dough with BUTTER and place on the middle rack to bake for 10 minutes, when they’re just getting golden.
Remove the crackers from the oven and transfer the crackers to a plate for cooling until ready to eat.
Click here to visit ChefPV’s page La Insectivore.
Connect with ChefPV on Facebook.
Click here to connect with Florian Nock (European Buzz).
Click here to get the book “Edible Insects in Sustainable Food Systems”.
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NACIA – North American Coalition for Insect Agriculture
