Cricket Pastry and Mustard

Recipe 1: Dough for Sihis

Serves: 4 Persons
Preparation time: 2 hours
Cooking time: 4 minutes
Techniques: Baking, cutting, rising, deep frying


  1. Soak the yeast in the 37 degrees Celsius milk.
  2. Add salt, sugar and almost all the eggs. Mix. Reserve some eggs for sealing the pastry.
  3. Add the flour little by little while stirring it well.
  4. Knead the dough for a couple of minutes until the it breaks away from the edges of the bowl.
  5. Let the dough rise for 30 minutes in a warm and draught-free place.
  6. Work the air bubbles away from the dough. Divide it into 4 pieces and roll into balls.
  7. Then roll the doughballs into quite thin ovals.
  8. (Divide the filling on the ovals.)
  9. Fold the dough.
  10. Seal the edge with the egg and pinch the edges together.
  11. Lift them on the baking paper, cover them and let them rise.
  12. Heat the oil into 180 degrees Celsius.
  13. Deep-fry the pasty on both sides until they are brown.
  14. Drain the excessive oil by lifting the baked pasty on the paper towel.

In case you do not have any fresh yeast, you can also use dry yeast. Check the measuring from the package and compare it to the fresh one correctly.


Recipe 2: Red Cabbage Relish

Serves: 4 Persons
Preparation time: 10 minutes
Cooking time: 20 minutes
Techniques: Cutting, crushing, boiling, mixing, cooling


  1. Cut the onion, carrot, crickets and celeriac into brunoise cubes. Crush the garlic.
  2. Sweat the vegetables lightly and add rice.
  3. Add spices and bouillon.
  4. Put in the water and let boil in a medium heat, until the rice is almost cooked. Add more water if needed.
  5. Add cream and cricket powder.
  6. Fry chopped crickets in oil low heat in different pan to be crispy.
  7. Check the flavor and the structure of the filling.
  8. Let the filling cool down and add cooled whole crickets in the filling.

Recipe 3: Mustard

Serves: 4 Persons
Preparation time: 2 minutes
Cooking time: 15 minutes
Techniques: Mixing, bringing to boil, cooling


  1. Mix mustard powder, cricket powder and sugar in a kettle, all though don’t heat up the mixture yet. Mixing up the cold ingredients prevents the mustard from clotting.
  2. Add the cream in small portions while mixing, and then add the eggs. When the mixture is even, start the heating in low temperature.
  3. When the mixture is warmed up, turn up the heat and bring to boiling point. Don’t boil the mixture so the egg doesn’t start clotting.
  4. Lift the kettle of the stove and let it cool down for a while.
  5. Add the vinegar and add a bit of oil to increase the glaze if you will.
  6. Drain the mustard to a washed and boiled glass jar and let it cool down in a room temperature. The mustard in this stage is quite runny but it will thicken while cooling down.
  7. Place it in the fridge when it’s cold.

Boil the glass jar in water for couple minutes to kill bacteria and to make mustard remain longer.