Micronutris | Edible insects quality

Cooking them

The Recipe book of Micronutris


How to cook our edible insects ?

Plain

Pumpkin soup with hazelnut and crickets

Chopped in a stuffing

Ravioli with mealworms and chestnut

Cooked in a sauce

Linguine with spicy insects bolognese

For dessert

Tiles with caramelized insects

Every day, our little buddies eat good food, coming from as many local producers as possible. Zucchini, carrots, and when it's party time, chestnut flour gives them that little taste more. Do you feel it ?

The unwritten rules to insect pairing

Our bugs enjoy good company: seasonal veggies, local wines and fair ingredients. Casual or deluxe, your pick.

Back from the market

Peas in their pods
Shitake mushrooms
A buffalo mozzarella
A couple sea urchins
Sicilian olive oil

Whine pairing

A crisp and light Chardonnay (Petit Chablis)
A citrusy Pinot Grigio (Veneto)
A chilled Pinot Noir (Côte de Beaune)
A light juicyGamay (Beaujolais)
A delicate Japanese whisky

Insects feel good on every plate: the fancy, the minimalist, the cheerful or understated and even the hearty...



Hints & flavours

Overall, insects taste like cereals and mushrooms. Yet each bears a few distinctive notes gourmets tend to agree on.

Mealworms

Grilled prawns, buttery flavours, nutmeg, cep, ...

Cricket

Barbecued corn, truffle & forest, barley, pistachio, ...

Every wednesday, find here new recipes with your favorite edible insects !

The Appetizers / Starters

Tomato and Mozzarella fresh and crispy :


Ingrédients :

• 1 box of Micronutris edible insects Tapas flavour
• 1 ball of Mozzarella di bufala
• Cherry tomatoes
• Arugulat salad
• Your favorite seasoning

Directions :

1. Wash your cherry tomatoes and slice them in half.
2. Roll your mozzarella ball into the Tapas flavor edible mixture (mealworms and crickets) then cut your mozzarella so that the slices of cherry tomatoes are slid into it.
3. Arrange the way you want and enjoy this fresh and crisp plate with a drizzle of olive oil or seasoning ;)




Black radish crisps, crushed peas & Salsa flavoured edible insects :


Ingrédients :

• 1 box of Micronutris edible insects Salsa flavour
• 1 black radish
• 150g green peas
• Espelette pepper
• Wooden sticks

Directions :

1. Cut the black radish very thinly.
2. Blend your green peas and season them.
3. Add a teaspoon crushed peas in the center of your blash radish slices. Hold with a wooden stick and sprinkle with Salsa flavoured edible insects to enhance this appetizer.
4. Serve and enjoy !




Homemade Guacamole & Tex Mex crackers with edible insects :


Ingrédients :

• 1 box of Micronutris crackers with edible insects flavoured Tex Mex
• 1 tomato
• 2 avocados
• 1/2 onion
• 1/2 lemon
• Paprika
• Cumin
• Salt and pepper

Directions :

1. Wash and cut tomato and onion into small cubes.
2. Peel the avocados and crush them with a fork in a bowl, add progressively the lemon's juice.
3. When completely crushed, add diced tomato and onion, then mix with salt, pepper, paprika and cumin.
4. Open your Tex Mex crackers with edible insects and enjoy them with your homemade guacamole !



Iberic gaspacho ans its cheese and Thyme edible insects Breadsticks :


Ingrédients :

For the Breadsticks :
• 1 box ofMicronutris edible insectsApero 250 Thyme flavor

• A box of breadsticks
• Fresh cheese
• Chive

For the Gaspacho :
• 500g tomatoes
• 1/2 cucumber
• 1/2 pepper
• Garlic
• Onion
• Olive oil, salt and pepper

Directions :
1. Wash and chop the ingredients for the gaspacho. Then mix everything in a blinder. Keep fresh.
2. Using a knife, spread fresh cheese on 3/4 of the breadstick.

3. Chop the chive and make a mixture with chive and edible insects flavored thyme.
4. Roll your breadsticks into the mixture to fix it to the cheese.
5. Enjoy your appetizer !





Italian Bruschetta with edible insects :


Ingrédients :

• 1 box of Micronutris edible insects flavoured Garden Party
• A thick slice of cereal bread
• Fresh goat cheese
• Cherry tomatoes
• 1/2 Avocado
• Arugula salad

Directions :

1. Spread fresh goat cheese one the slice of bread.
2. Cut the half avocado thinly and place it on the slice.
3. Cut the cherry tomatoes in half, arrange them on the slice and add some arugula.
4. Finish by sprinkling the bruschetta with edible insects, then it's ready !
5. Enjoy !




Summer salad with edible insects


Ingrédients :

• 1 box of Micronutris edible insects Salsa flavour
• 3 peppers (red, yellow and green)
• 2 potatoes
• 1 sweet potato
• 2 carrots
• 1 red onionbr
• Peas
• Cherry tomatoes (red and yellow)
• Olive oil, salt and pepper


Directions :

1. Peel, rinse and cut potatoes, carrots and sweet potato.
2. Cook the pieces of carrots, potatoes, sweet potatoes and peas for 5 minutes in a pan of boiling salted water and drain them.
3. Rinse and cut the peppers.
4. Fry in the olive oil for 5 minutes, peppers and finely chopped red onion.
5. Cut out the cherry tomatoes.
6. Mix everything together, add the edible insects, salt and pepper.
7. Serve and enjoy!






Mid season salad with edible insects


Ingredients :

• 1 box of edible insects crackers Tex Mex flavour
• 1 bag of lamb's lettuce
• 1 mozzarella
• 1 tray of cherry tomatoes
• sesame seeds
• olive oil
• balsamic vinegar

Directions :

1. Put the lamb's lettuce (previously washed) in a salad bowl.
2. Cut the mozzarella cheese in small portions and the cherry tomatoes.
3. Split into two equal parts the Tex Mex Microdelices crackers.
4. Sprinkle sesame seeds on lamb's lettuce and mozzarella depending on your mood.
5. Season, you just have to taste. (Everything goes very well with a soup of green vegetables)
Serve and enjoy!



The main courses

Mashed sweet potatoes with edible insects :


Ingrédients :

• 1 box of Micronutris edible insects Garden Party flavour
• 800g sweet potatoes
• 25cl fresh cream
• Nutmeg
• Parsley
• Olive oil
• Salt and pepper

Directions :

1. Peel sweet potatoes and cut into small cubes.
2. Boil in water for 10 min.
3. Mix sweet potatoes, cream and olive oil.
4. Salt, pepper and add as much nutmeg as you want.
5. Add Micronutris edible insects and mix.
6. Add parsley before serving.
7. Enjoy !



Tortillas with vegetables and edible insects :


Ingrédients :

• 1 box ofMicronutris edible insectsApero 250 Salsa flavor

• 300g canned corn
• 200g peas
• 150g corn salad
• 1/2 red pepper
• 2 onions
• 8 wheat tortillas
• 2 tbsp. olive oil
• 3 fresh tomatoes
• Salt and pepper
• Tabasco (optional)

Directions :

1. Cook the peas for 5 minutes in a saucepan of boiling salted water and drain them. Peel and finely slice 2 onions.
2. Rinse corn and corn salad. Wash the pepper and slice it finely.

3. Brown the onions and peppers for 2 minutes.
4. Prepare the fresh tomatoes with the last onion. For a full-bodied taste, add 10 drops of Tabasco.
5. Add the edible insects, salt and pepper.
6. Just before serving, heat the tortillas in a non-stick pan.
7. Place on each tortilla 4 tbsp. of your preparation, roll them and serve with tomato sauce with onions.
Enjoy !!



Fried peppers with edible insects :


Ingrédients :

• 1 box of Micronutris edible insects Thyme flavour
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 1 clove of garlic
• Parsley
• Salt and pepper

Directions :

1. Seed the peppers and cut them into small cubes
2. Finely chop the garlic and slice the parsley
3. In a frying pan, heat two tablespoons of olive oil and add the peppers, garlic and parsley.
4. Bake for two minutes over a high heat and then pour half a glass of water over a medium heat.
5. Cook until the peppers get tender (about 30 minutes).
6. Remove the pan from heat, add the Micronutris edible insects and mix.
7. You can serve the fried peppers with white rice for example.
8. Enjoy !






Chili sin Carne with three quinoa seeds and edible insects flavoured Tapas :


Ingrédients :

• 1 box of Micronutris edible insects flavoured Tapas
• 100g peppers
• 150g quinoa (red, white and black here)
• 400g crushed tomatos
• 250g red beans
• 100g corn
• 1 vegetable broth
• 1 zucchini
• 2 cloves garlic
• 1 onion
• Paprika
• Cumin
• Chili spice
• Olive oil

Directions :

1. Chop onion and garlic. Brown them in olive oil.
2. Cut and add peppers and zucchini, cook for 3 minutes.
3. Now add quinoa, crushed tomatos, beans, corn, vegetable broth, spices. Add a bit of water.
4. Cook for about 45 minutes. Stir regularly to prevent burning. Do not hesitate to add water if necessary.
5. Remove from heat, add Micronutris edible insects flavoured Tapas.
6. Serve hot and enjoy !



The desserts

Strawberry and speculoos verrines with edible insects:


Ingrédients :

• 1 box ofMicronutris edible insectsClassic Tenebrio

• 6 speculoos
• 1 tray Strawberries
• 20cl whole cream (30% fat)
• 10g icing sugar
• A few drops of vanilla aroma
• 5 tablespoons caster sugar

Directions :

1. Place speculoos and mealworms in a freezer bag and use a rolling pin to crush them.
2. Put your salad bowl and your whole cream in the freezer 15 minutes before using them.

3. Remove the stalk from all the strawberries and cut them into pieces.
4. Keep a few pieces strawberry for decoration and place the rest in a saucepan with a little water and sugar.
5. When the strawberries are softened, mix them in order to have a coulis, place this preparation in a cool place.
6. For the whipped cream, take the salad bowl and the cream from the freezer and whisk up the cream with the icing sugar and the vanilla (we used a baker).
7. When all preparations are ready, arrange in each verrine :
- 1 to 2 tablespoons of the mixture speculoos-ténébrions
- 1 tablespoon whipped cream
- Few pieces of strawberries
- Another tablespoon of whipped cream
- Strawberry coulis
- Some mealworms for decoration
8. Place in the fridge until tasting.
9. Enjoy !



Passion Fruit Cheesecake & Crickets :


Ingrédients :

• 2 boxes ofMicronutris edible insectsClassic 50 Sigillatus

• 3 passion fruits
• Lime
• 100g of shortbread
• 45g of butter
• 2 eggs
• 70g of sugar
• 1 vanilla pod
• 5 sheets of gelatin
• 170g of fresh cheese
• 210ml of liquid cream


Directions :
1. Mix the cakes to powder and the plain crickets and add the melted butter. Pour this mixture into a pastry circle. Well smooth it. Reserve cool..
2. Beat the cream with an electric whisk and keep cool. In another bowl whisk eggs and sugar until frothy. Grate the zest of the lemon and peel the vanilla. Add them to the egg sugar mixture with the cream cheese. Mix well. The result must be smooth and homogeneous..

3. In a small saucepan, heat the juice of a lime and melt in it 3 sheets of gelatin that you have previously softened in water. Then, add to the previous mixture.
4. Then add the fruit of passion. (Also, the gelatin has been previously softened in water). Add the fruit grains and the remaining juice from the heat. Then pour on the dough.
5. Using a maryse, gently add the whipped cream. Mix well. Pour into the pastry ring and set aside for 2 hours.


Testimonies

"It's funny, I did not think it would become a habit for me. I always have a package in my cupboards, I cook them a bit like I would use bacon. With a big advantage: it does not expire after three days, I have time to eat them. "

Alexandre M. Student in Toulouse

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