Chocolate with insects !

The ideal gift for start the Entomophagy :

This box of 12 chocolates is the result of a collaboration between Micronutris and Master Chocolatier Guy Roux. It is a mix between the voluptuous chocolate and crunchy insect : they delight the curious. It is also an original gift to offer that will surprise your family as friends .

 

Chocolates and insects of quality :

Insects are edible insects born and bred in France by Micronutris , and fed from healthy and natural foods. Without Sugar and 100 % natural, these chocolates are manufacturing handcrafted by French.

 

Chocolate scorpions

After some years, the mondial population will have not food enought. So, we will eat  insects to save the world and because  it will have not meat for all the population. We suggest one of recipe of insects.

Recipe of chocolate scorpions :

First, we bake the scorpions on the stole and melt down the chocolate on the microwave at 40°C. Soak the scorpions on the chocolate. Wait they harden and you can eat them with a cup of coffee or a cup of tea.

Kadylak Marion                                               Guedj Mandy                                                                                  1S1

insects in gastronomy

In the future, the insects will be present in the gastronomy. The insects are source of proteins. The population eat more and more insects. There are differents recipes like this :

 

Grasshopper Fritters
from 'Ronald Taylor's "Butterflies in My Stomach"

3/4 cup sifted flour
1 tsp. baking powder
1 tsp. salt
3/4 c milk
1 egg, slightly beaten
1 c grasshoppers
1 pt. heavy cream beaten stiff

Sift flour, baking powder and salt together into a bowl. Slowly add milk and beat until smooth. Add egg and beat well.
Pluck off grasshopper wings and legs, heads optional. Dip insects in egg batter and deep fry. Salt and serve.
 

                                                                                                                         PRUVOST Corentin

MAKLES Carine

SION Justine

1S1

Recipe insect food.

Salad « cri-cri »

 

Ingredies

green salad

Redpepper

Tomato

grated carrots

diverse vegetables

Put crickets in decoration.

You will have an original salad !

Bunch of crickets.

 

 

Ingredies

3/5 crickets by 1 people

Tomato

Greenpepper

Oinon

Thyme

Put in this order : tomato, greenpepper, oinion, crickets (put in the oven about ten seconds)

Salt slightly and put the thyme and make roast in the ember.

 

Fried larvas.

Put the larvas in the hot oil.

You can put the larvas in the flour before the hot oil to make doughnuts

 

Bananas singed in insects and in rum

Ingredies

Banana

Crickets

Rum

In a frying pan put banana, put the crickets and the rum, make burn few minutes. You can eat with ice cream and whipped cream.

Eat insects !

                                

 

In world, we can eat today insects in differents forms : direct or indirect.

As there is less and less meat, the Scientifics showed that it was good eating insects which give vitamins B ;B2 ; and D.

This gastronomy that has already started is called « alternative food » and the insects are less expensive and more vitamined than meat.

 The insects are future !!!

Marry Cordowinius

An american breakfast

Do you want to take an american breakfast ? I suggest you locuts pancakes caramelized. In fact, because of population growth, we have to find solutions so as to feed everybody. Entomophagy is one of the more important one. Thanks to this, restaurants can propose you new receipts such as locusts pancakes caramelized which is a traditional breakfast in America, of course without insects. This is the french touch.
 

 

 

You can also savor a traditional japanese dish :

 

Pizz’Bugs

Ingredients (for a pizza 25 cm)

1 pizza dough
10 g of dried insects
5 small mushrooms paris
1 tomato coulis
black olives
grated cheese

Preparation

1.On pizza dough, spread the tomato sauce.
2.Trancher into thin strips Paris mushrooms and place on the pizza.
3.Add insects and dried black olives.
4.Parsemer grated cheese.
5.Mettre oven thermostat 7 (210 ° C) for 1/2 hour or more if necessary.

 

Pancakes Jig

Ingredients

 

Insects between 30 and 40 (go to the well for this recipe)
150 g flour
70 g chocolate
3 eggs
1 ½ glass of milk
sugar
butter
Put the cider cool and go!

1) Mix flour, eggs, milk, a little sugar and 20 g of butter into pieces in order to make a batter . Add the chopped insects ( at the last moment not to blacken ) and chocolate cut into small pieces .

2) Put everything in a small pan (for the pancake is very thick , about 1 cm) over high heat , then reduce to medium heat, and when the pancake took .

3) Cook without turning , and sprinkle with a little sugar a few minutes before it is cooked. Be careful not to over cook , so it does not dry out.

Serve warm for chocolate is still melting and insects still warm .

Axel Poullain, Alicia Libberecht, Alexandra Lefebvre, Céline Mayelle

TARAMOSALATA

FISH ROE SALAD

Fish Roe Salad  (Taramosalata)

Ingredients:
100 grams of fish roe4 slices of bread1 very small onion, finely chopped½ cup of oil2 juicy lemons 

Fish Roe salad is mainly eaten during Lent. Soak the bread well and remove crust. Mash well and add the fish roe. Taking care to work the mixture until it becomes smooth. Then, add the oil and lemon juice alternately drop by drop. If you want, add a little pepper. Pace on small plates and garnish to your particular taste with olives or capers or pickles.Variation: Instead of bread, you can, if you wish, use 4-5 medium-sized potatoes (boiled and mashed), or, if you prefer, instead of onion, 2 cloves of garlic, crushed.

1. Fish roe salad is mainly eaten during ................
a. Lent
b. festivals
c. summer
d. Christmas

2. You need ................. to make Taramosalata.
a. meat
b. fish
c. fish Roe
d. cheese

3. Instead of bread you can use ............... to make Taramosalata.
a. lettuce
b. cabbage
c. potatoes
d. peas

4. The potatoes must be ..............
a. boiled and mashed
b. fried
c. roasted
d. steamed

EGGPLANT JAM FROM TURKİYE

EGGPLANT JAM FROM TURKİYE

Ingredients
6 mini size eggplant
Syrup
1 cup sugar
1 1/2 cup water
2 tbsp lemon juice
Preparation
Don't remove the stems and caps of the eggplants. Peeled them very fine. Soak them into the 2 cups of water with salt for about 15 minutes. Gently squeeze the eggplants with your hand. Bring to boil some water in a small sauce pan. Add the eggplants and boil for about 7-8 minutes at medium heat. Drain, let them cool down. Gently squeeze the eggplants with your palm.Melt the sugar, water in a small sized pot. Bring to boil then add the eggplants and turn the heat to down. Cook for about 25 minutes at low heat. Put a drop of syrup on a cold plate, if it is not runny and stays, then it's done. Add the lemon juice, stir. Turn the heat off after 2 minutes. Let it cool down. Enjoy
QUESTIONS

1-The main ingredient of this dish is: 

A- Sugar        B- Eggplant      C- Lemon

2- The cooking time for this dish is: 

A-10 minutes      B- 25 minutes   C- 5 minutes

3- Is it serviced cold or hot?

A-cold     B-hot

THE HISTORY OF BOZA (TRADATIONAL TURKISH DRINK)

THE HISTORY OF BOZA (TRADATIONAL TURKISH DRINK)

Boza is a fermented Drink and one of the oldest drinks in Turkey dating back to the 4th Century. Boza is mainly drunk during the winter months and though less common now you may still hear Boza sellers walking around the cold winter streets shouting “boooza”. You will also see various brands of Boza for sale in the supermarkets and market stalls.

Turkish Boza is made from Wheat Durum, Water, Sugar, Roasted Chickpeas and Cinammon. It is rich in vitamins and carbohydrates. Some of the vitamins found in Boza are calcium, iron, niacin, phosphorus, riboflavin, thiamine and zinc.

Boza is filling and warming and because of this and the the nutritional value of the drink it was said the Ottoman Armies were given Boza.

Boza, is also sometimes know as Boza Beer due to the low alcohol content in some Boza’s. Making Boza takes at least 4 days so be prepared to wait. If you can’t stand to wait that long then you can also get Boza in many shops around Turkey and you may be able to find it in Turkish shops in the UK and US or online.

Ingredients:

§  Bulgur – 1 cup

§  Sugar – 3/4 cups

§  Vanilla extract (optional) – 1/2 tsp

§  Yeast – 7 g

§  Warm Water – 1/2 cup

§  Sugar (depending on type of yeast) – 2 tbsp

§  Topping

§  Roasted Chickpeas -

§  Cinammon -

Instructions:

Soak your bulgur overnight in a large pan. In the morning add more water to cover the bulgur and cook over a low heat until the bulgur has softened. This should take around 3 hours. Add in more water as is needed while cooking.

In a bowl a glass or porcelin bowl is best place a strainer over the bowl and then add some of the bulgur to the strainer. Then with the back of a spoon press out the liquid from the bulgur this is the base of your Boza. Continue this process till you have pressed out the water from all of the bulgur. Remember to empty out your strainer as you add in new bulgur.

Then in another bowl mix the yeast sugar and warm water together then allow to stand for 10 minutes. Then add this mixture to the pressed Bulgur.

Now cover your pressed bulgur and yeast mix with a towel or cheesecloth and allow to ferment. This process with take 2 to 3 days you will see bubbles appear on top of the mixture. Give the mixture a stir even now and again. his will produce the right sourness and smell of the boza.

Once the fermenting his finished, add in your sugar & yeast mix and vanilla extract (optional) Then slowly add in a little water till you get the right consistency of Boza which should be about the same thickness of tomato paste watered down but not as thin as tomato sauce.

Once you get the consistancy you like place the mixture in the fridge overnight and then serve chilled with roasted chickpeas on top and cinnamon sprikled over.

Boza is sometimes best served with a spoon to get the boza at the bottom of the cup.

Keep the Boza in the fridge.

Tip, if you plan to make another batch keep one cup of the first batch of Boza and add this to the new batch instead of yeast.

QUESTIONS

1- What is BOZA?

A-It is a Turkish food.   B- It is a Turkish drink    C-It is a folk dance

2- Which season generally do Turks drink BOZA?

A-winter      B- Summer      C-Spring

3- What is the main ingredent of BOZA?

A- flour     B-lentil     C- Wheat Durum