Roti Pizza, Herb Souffle and Berry Verrine

Last weekend we had some guests,
for Sunday brunch and chitchat,
A couple with a girl and boy,
filling our day with fun and joy.....
The boy said - only pizzas for me,
the girl said - I want eggs and cheese,
the woman wanted light and fruity,
the man said - I'll have all three!!
I did my best to add some zest,
some spice and nutrient density,
something fresh, something green,
the results are here for you to see.......
We cooked together and it was fun,
the kids were curious and interested,
in beating eggs, in rolling rotis,
in putting together the berry verrines....

Roti Pizza

Rotis (Indian flatbread) :

1 and a 1/2 cup Wholewheat Flour
1 and a 1/2 cup Amaranth (rajgiri) Flour

You can use only wholewheat flour if desired.

Salt to taste
2 tablespoons Olive Oil
Water as required

Add the salt to the flours and mix well,
Add the oil and rub it in the flour till crumbly.
Add half a cup of water and knead the dough,
add more water if required and knead till you get
a firm yet pliable consistency of the dough.
Divide the dough into balls and dust with flour,
roll into thin 6" circles.
Place the roti on a heated griddle or non stick
frying pan and cook on both sides till
brown spots appear on the surface.
Cook all the rotis at once and keep aside.

Pizza Topping :

Green Pesto (with basil, coriander,pine nuts, garlic, lemon juice, olive oil)

Sun dried Tomato Paste

(You can use any sauce or a combination of pastes
you desire - homemade spicy onion and tomato
sauce works very well too)

Tomatoes, finely sliced

Green and Red Peppers, finely sliced

Grated Cheese (I used Emmental Gruyere)

Spread the pesto and sun dried tomato paste

on one side of the roti.

Using a pizza cutter or a sharp knife, 

cut the roti into quarters/4 pieces.

Place roti onto a baking tray (you can do two 

or three pizzas at a time, depending on how

many fit on your baking tray) and top with

the finely sliced tomatoes and peppers.

Sprinkle some sea salt on the veggies, then top

with the grated cheese, then sprinkle some pepper.

I have an Aromatic six color pepper mill, it adds 

something special every time I use it :-)

Grill the roti pizza in your oven or grill

for about 5 to 8 minutes, till the cheese melts

and the rotis become crisp at the edges.

It feels wonderful to eat a pizza without using white flour

or yeast or too much cheese!!! It is light, delicious

and easy to make. The kids loved it and so did the adults :-)

Herbs and Goats Cheese Souffle

  

Souffle :

5 Eggs
1/4 cup Milk (I used unsweetened, natural Soya Milk)
Goats Cheese - small pieces
Scallions / Spring Onions, very finely chopped
Fresh Herbs, finely chopped
A pinch of Nutmeg
Sea Salt and Black Pepper to taste

Preheat the oven to 180 C.

Separate the egg yolks from the egg whites.
Whisk the yolks with the milk, add salt and pepper,
spring onions and herbs and mix well.
Whisk the egg whites till foamy and rising,
then add to the yolk mixture and gently fold in.

I used a silicon souffle mold, but you can use
muffin molds or even ramequins for the souffle.

Put a piece of goats cheese into each mold,
pour the egg mixture to half height and bake
in the oven for 8 to 12 minutes, till the souffles
have risen and are cooked.

I served them right away with a fine herb and
red pepper salad with lemon juice, salt and cayenne pepper,
as well as Trevor's Nut and Seed Irish Soda Bread.
One day I'll manage to get the recipe from him and post it!!!

I believe these kids will definitely be back
for another meal, if only for the Verrines.
They were amazed and fascinated with the concept
of serving food in glasses, they Oohhed and Aahhed
and just couldn't get over it!!! It was wonderful to
see their enthusiasm and excitement, and to get
them interested in creating their own healthy desserts too!

Berry Verrines

Verrine no 1 :

Goats Milk Yogurt / Blueberries / Raspberries /

Yogurt / Strawberries / Dessicated Coconut

Verrine no 2 :

Coconut Milk / Blueberries / Raspberries / 

Brown rice cake pieces / Mango and lemon curd /

Cashew nut

Verrine no 3 :

Goats Milk Yogurt / Raspberries / Cashew nuts /

Blueberries / Yogurt / Dark Muscavado Sugar /

Dessicated Coconut

I am eating mostly alkaline foods right now,

preparing for a long liquid feast coming up 

this week - so although I made all this food

for Trevor and my guests, all I ate from this meal

was a coconut milk and berry Verrine, along with

a Green smoothie that I served as a Welcome drink.

It was the first time that my guests had ever tasted

a Green Smoothie and to say they were surprised

(very happily though) by the color, taste and idea, 

would be an understatement!

I felt quite satisfied when the kids asked their Mom

to make it for them at home too!!! :-)

Keep it Simple. Be Creative.
Taste and Play. Find your Own Way.