MY FAVORITE RECIPES Gordon, David George. The Eat-a-Bug Cookbook. Publisher:Ten Speed Press (May 1998)


benefits of bug-eating

how to raise these insects

my favorite recipes

edible insects around the world


Woodlouse scones
25 grams of butter
2 cups of flour
2 teaspoons of baking powder
2 rashers of bacon
1/2 a medium sized onion
3/4 of a cup of milk
2 tablespoons of killed woodlice
Directions: Mix flour and baking powder in a bowl. Add butter and rub into dry ingredients. Add bacon, onion and woodlice, mix in and then add all the milk.
Mix - the dough should be soft enough to roll out onto the bench top. Add extra milk or flour as required. Roll/press out into a 20-24cm square, cut into nine squares and bake at 200C for 10-15 minutes.

Main Course

Smoke Jumpers
  • 1 cup water
  • 1/4 cup rice wine vinegar
  • 3/4 cup chicken broth
  • 1 cup Quinoa
  • 12 dired chipotles
  • 1 teaspoon shallot minced
  • 1/2 teaspoon minced garlic
  • 1 stick butter, unsalted
  • 1 cup dry white wine
  • 2 cups whipping cream
  • 1/2 cup onion, diced
  • 1/2 teaspoon corn starch dissolved in 2 teaspoon water
  • 1 tablespoon fresh rosemary, minced
  • 1 1/4 teaspoon fresh ground pepper
  • 2 cup raw crickets
  • 1 cup Aji mirin
  • 2 zucchinis, thinly sliced in rounds
  • 6 tablespoons olive oil
  • 1 tablespoons rice wine vinegar
  • 1/4 cup small capers
  • 1/4 cup brocolli finely chopped
  • 1/4 cup sweet red peppers, finely chopped
  • 2 tablespoons minced garlic
  • 1/4 cup chopped mushrooms
  • 1/4 cup shredded carrot

  • Directions:
    Boil Quinoa in combined liquids untill all absorbed over medium heat.Bring large pot of water to boil. Add chiles and boil until tender.
    Drain the chiles while reserving 1/4 cup liquid. Puree chiles with the 1/4 cup liquid and press through seive. Set aside. Melt butter in a skillet add 2 tablespoons chipotle paste, onion, rosemary, pepper, shallot and garlic. Heat for 2 minutes and add wine and reduce by half. Add cream and while
    gently boiling, stir until it thickens somewhat for about 10 minutes. Add cornstarch and heat for 1 more minute while stirring.

    Take 1 cup of crickets and smoke over hickory twigs for 15 to 30 minutes until crickets are crisp and red.
    Marinate the other cup of crickets in one cup of Aji Mirin. Drain slightly and roast for 10 minutes.

    Sautee zuchinnis in 3 tablespoons olive oil and rice wine vinegar until soft. Set aside.

    Sautee garlic in remaining olive oil. Add equal amounts of each vegetable and sweet and smoked crickets. Heat over medium high heat for about two minutes. Set aside.

    On a plate place some cooked zucchini rounds.
    In the bottom of a melon baller place some of the cricket vegetable mixture. Fill rest of scoop with quinoa. Put contents on top of zucchini slice. Garnish with carrots and chipotle cream sauce.



  • 25 adult crickets
  • Several squares of semisweet chocolate
  • Prepare the crickets as described above. Bake at 250 degrees until crunchy (the time needed varies from oven to oven).
    Heat the squares of semi sweet chocolate in a double boiler until melted. Dip the dry roasted crickets in the melted chocolate one by one,
    and then set the chocolate covered crickets out to dry on a piece of wax paper. Enjoy! This is a little time consuming to make, but definitely
    worth it...the crickets are deliciously crunchy!