Hydro Veggies

Hydroponic Produce from Philippines

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Tomato Tarte Tatin

Tomato Tarte Tatin


A savoury twist to the sweet french pie!



25g butter

1 Tbsp superfine sugar (also known as caster sugar)

4 Roma tomatoes

1 garlic clove (minced)

2 tsp white wine vinegar

salt and pepper


For the dough

250g flour (sieved)

pinch of salt

150g cold butter

1 Tbsp minced oregano and a bit more for garnish

5-6 Tbsp cold water

Yield: 1 pie for 4



Preheat the oven at 200ºC. Wash the tomatoes and cut slice them.

Place a skillet in medium heat and melt the butter. Add the sugar and stir constantly until dissolved and just starts to brown. Remove from the heat and quickly add the tomatoes, garlic and vinegar and stir so they fully combine. Season to taste.  Transfer the tomatoes to a round mold (about 23cm ~ 9 inch) and distribute them well and facing down.

For the dough

Place the flour, salt, oregano in a food processor. Mix well. Add the butter in cubes and pulse several times until it resembles fine breadcrumbs. If you don’t have a food processor then place the ingredients in a large bowl and use a pastry blender. Gradually add the water, just enough to bind all the ingredients and make a soft but not sticky dough. Transfer to a lightly floured surface and extend with the rolling pin in a circular shape of about 25cm~10inch diameter (a few cm/inches larger than the mold). Prick the dough with a fork to allow steam to escape. Cover the tomatoes with the dough and tuck it on the sides. Bake in the oven for 25 to 30 minutes until it is firm and golden. Let it rest for 2 to 3 minutes; insert a spatula to loosen from the borders. Place a serving plate over the mold and carefully turn it over. Make sure to use oven mitts. Sprinkle with the remaining oregano and serve warm.

Source: slightly adapted from Parragon Books.


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Valentine’s Day Menu

Heart carrots

Valentine’s Day is just around the corner. If you are considering staying in and celebrate at home, we have a few suggestions (healthy ones we may add thanks to our hydroponic veggies) for your menu. We will be posting more recipes this week, so stay tuned!


Starter + Appetizer + Side dish

Broccoli Cheese Bites

Cream Cheese Stuffed Bell Peppers

Eggplant Rolls

Scallion Pancakes

Stuffed Tomatoes



Radish Coriander Salad

Thai Cucumber Salad



Basil Cream Soup

Cream of Cauliflower Soup



Eggplant Lasagna

Ginisang Pechay

Butternut Squash Risotto



Carrot cupcakes

Lemon Basil Cookies


What is on your Valentine’s Dinner menu?

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Broccoli Cheddar Soup in Bread Bowl

Broccoli Cheddar Soup

Our hydroponic farm is keeping us busy and we are happy that our customers are delighted with our veggies! Here is a new recipe using broccoli and carrots for a comforting soup, which we hope that our friends in the Northern Hemisphere will find handy to keep warm this season!


1/4 stick of butter

1/2 medium onion

2 cloves garlic

2 cups chicken stock

2 cups milk

1/4 cup cornstarch

1 carrot

1 broccoli

220g cheddar cheese

Salt and Pepper to taste

Bread Bowls (bakery bought or you could use these recipes)

Yield: 4


Make ahead: Wash your veggies. Peel the carrot and cut into small cubes. Cut broccoli florets. Set aside. Chop or grate the cheese and keep in a small bowl. Cut the ‘lid’ of the bread balls and remove filling. You don’t have to discard the filling; you could spread garlic/herb butter and heat in a pan until golden brown.

Place a pot on medium heat and melt butter, add chopped onion and minced garlic; cook until crystallized. Pour in the chicken stock and boil. Add the carrot cubes and broccoli. Add milk, reserve ½ cup to dissolve the cornstarch in a cup. Make sure to mix well; pour in the pot. Reduce heat and stir constantly to prevent from adhering to the bottom. Add about 90% of the cheese and stir until melted. Check taste and adjust seasoning. Serve in bread bowls and sprinkle the remaining cheese.

Recipe: Adapted from Yammie’s Noshery.

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Creamy Cauliflower Sauce

Cauliflower sauce
Lindsay’s Cauliflower Sauce (from Pinch of Yum) is quite famous. So we thought it would be perfect to showcase our hydroponic cauliflowers.


  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)

Serves: makes about 5 cups


Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Source: This recipe for Creamy Cauliflower Sauce is from Lindsay at Pinch of Yum.

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Cream Cheese Stuffed Bell Peppers

cream cheese stuffed bell peppers


3 regular bell peppers or 12 baby bell peppers

2 teaspoons olive oil

3 slices of bacon, diced

1 clove garlic, minced

1/4 onion, minced

2 stalks scallions, finely chopped

2 tablespoons freshly chopped coriander

4oz (112 g) cream cheese

½ teaspoon salt

½ cup walnuts, chopped (if desired)

Ground black pepper

1/2 teaspoon lemon zest

1 teaspoon lemon juice

Serves: 4



Bell Peppers

Wash your veggies. Cut lengthwise and remove the seeds. Lightly brush the bell peppers with olive oil. Grill your peppers in a skillet about 4 to 5 minutes each side. Set aside and let cool.


Chop the bacon and cook in a skillet until crispy, remove and place over a dish with paper towels to absorb the excess oil. In the same skillet, sauté the garlic and onion until the latter becomes translucent.

Chop the scallions and the coriander; reserve.  In a small bowl combine the cream cheese, salt, walnuts, pepper, lemon juice, and lemon zest, mix well. Fold in the scallions and coriander.

Putting all together

With a small spoon stuff the peppers and place them back in the skillet on low heat to warm (about 3 minutes) or place them in a baking sheet and bake for about 10 minutes at 300°F. Transfer to a plate and serve.

Variation: Omit the walnuts; use 1/2 cup (50 g, almost 2oz) shredded Cheddar or Monterrey Jack cheese.

Source: Adapted from The Roasted Root and Eat, Drink and Be Merry.

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Pumpkin Spice Warm Drink

pumpkin spice drink

We couldn’t help ourselves to continue with the “all-things-pumpkin” trend. But we have a good excuse, you should try this beverage! Or our cake or salad!


3 cups skim milk

1 cup pumpkin puree

2 tsp pumpkin pie spice

2 tsp vanilla extract

Optional: whipped cream, cinnamon or caramel

Serves: 4


Place all the ingredients in a blender. Place the lid; mix well. Pour over a saucepan over medium heat and stir constantly until it starts to simmer. Remove from the heat; pour into mugs.

Optional: top with whipped cream and sprinkle cinnamon or drizzle caramel sauce.


To make it a latte, add a 1oz shot of espresso to each mug.

Slightly adapted from: Five Heart Home.

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Basil Lemon Cookies

basil lemon cookies

Lemon and basil are a great match in these chewy cookies. Another great example of how veggies can be used for sweet treats!



1 stick (4 ounces 1/2 cup) butter, at room temperature
, cut into cubes

2/3 cup granulated sugar

1 egg

1/2 tsp vanilla

1 tbsp fresh lemon juice

Zest from 1 lemon

Zest from 1/2 lime

2 tablespoons basil leaves, finely chopped

1 3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt



Preheat oven to 325°F.

Cream the butter until it changes color (pale), add the sugar and beat well.

Meanwhile, sift the flour; add the baking soda and salt.

Stir in the egg, lemon juice, vanilla, and lemon & lime zests. Beat until thoroughly mixed. Add the dry ingredients and mix. Fold in the basil.

Measure tablespoonfuls of dough; place on a large baking sheet. Bake until edges are brown, about 10 minutes for a soft yet a bit crispy cookie. Transfer to a wire rack; let cool.


Source: Slightly adapted from Chasing Delicious.