Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

While the earth is still trembling from recent events and there are record high temperatures overseas, the eco-system reminds us all that our sometimes fragile existence on this planet is reliant on Mother Earth and what it provides.

All too late we realise the environmental mistakes of the past; and are embracing greener technology like wind power instead of nuclear power.
Of course with a business called Another Green World, necessity has meant utilising recycled containers for growing Mother Nature's fantastic array of nutrient-packed micro greens.
And now that the plants have taken over my life – with their fantastic flavours and essential raw energy I feel more enthused to share the love.
The tiny morsels grow, and are ready to eat in between eight and 14 days.
And any left after go on the become plants for the garden or food for the chickens.
As for the chickens, I hear another rooster so it's time for another curry – the remaining girls will then perhaps start laying green eggs.
Yes, I have Ancora chickens – feisty little South American green egg layers and they are about to lay.
Reputed to make the best meringue, the green-shell eggs taste exactly the same as any other free range children fed on steady diet of micro greens and gourmet restaurant scraps. Soon I'll be able to hook up a radio in the chook house which might help, just like in the green house for the plants, and have it turned to 87.8FM for the sounds of the world.
For this week's recipe I am using fresh free range eggs
and microgreens.

Feta and Microgreen Souffle

Ingredients:
300ml milk
300g feta
50g butter
50g flour
¼ cup microgreens
4 large free range eggs
10g powdered parmesan
Sea salt and pepper

Method:
Grease suitable oven-proof dishes well with butter and bring milk to a simmer. Melt butter in heavy-base sauce pan over low heat. Stir in flour and cook for a few seconds, then gradually stir in the milk a little at a time. When sauce is smooth and very thick, continue to cook for two minutes, stirring constantly. Take off the heat and add egg yolks, mix well then crumble in most of feta while continuing to mix. Season well with salt and pepper and set aside.
In a separate clean bowl, whisk the egg whites with a pinch of salt until you can turn the bowl upside down without them falling out.
Carefully fold one or two spoonful's of the egg white into the cheese sauce to lighten it, and sprinkle over the microgreens, which can be lightly cut into smaller bits with scissors. Fold in the remaining egg whites then carefully spoon half the mixture into the dishes. Sprinkle the parmesan powder into the centre, avoiding getting too close to the edge. Top up with rest of the mixture. Run a wet finger around the edge of the ramekin or baking dish (this will allow the soufflé to rise unimpeded). Bake at 180-200 degrees Celsius for 20-30 minutes until golden brown, depending on the size of the baking dish.
It's magic served as a light lunch or supper with fresh microgreens.