Hydro Veggies

Hydroponic Produce from Philippines


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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!

Ingredients

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

Directions

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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Pumpkin Broccoli Salad

pumpkin-broccoli

This is a different way of using pumpkin for this time of year; it is a fulfilling salad or side-dish.

We have adapted the recipe to veggies that we produce.

Ingredients

1 kg pumpkin

5 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp coriander seeds

1 tsp fresh thyme leaves

3 tsp salt

1 tsp pepper

25g butter, cut into cubes

1 broccoli

Serves: 6

Directions

Preheat the oven at 200ºC.

Cut the pumpkin into quarts. Peel and with the help of a spoon remove the seeds. Cut each quart into bite size pieces. Set aside.

In a large bowl mix the olive oil, balsamic vinegar, coriander, thyme, salt and pepper. Add the pumpkin and toss well to coat. Transfer to a greased baking sheet and distribute butter cubes. Roast in the oven for 30 minutes, and turn them around every 10 minutes, until tender with a lightly toasted crust.

Cut the broccoli florets and blanch them, drain and transfer them to a platter, add the pumpkin, mix well and serve.

Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon books.


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Broccoli Cheese Bites

Broccoli bites

These are little tasty bundles of  melted cheese and broccoli, that serve well as appetizers or side dishes. A perfect hit with children and adults!

This recipe requires breadcrumb mix, if you would like to make it, you may find a recipe here; or you may buy a package.

Ingredients

2 cups broccoli florets

1 cup mozzarella or cheddar cheese, grated

3 eggs

1 & 1/4 cup breadcrumb mix

Serves: 6-8

Directions

Cut the broccoli florets in half and blanch them. Set aside. In a medium bowl whisk the eggs, add the cup of breadcrumb mix, cheese and broccoli. Toss everything together. Refrigerate the mixture for about 1 hour.

With clean hands form small balls (about 3cm) or patties (disc shape). Place on baking sheet in parchment paper and bake at 300° C for 30minutes. If you shaped them into patties, turn them over after 15minutes.

Source: Adapted from Stacey Snacks.


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Chicken Primavera Tagliatelle

Chicken Primavera Tagliatelle

We have found this recipe to provide an easy way of incorporating vegetables into a main course. The vegetables in this dish, such as the broccoli, have a leading role and are not overshadowed by the sauce. We were inspired by Recipe Girl’s baked version, though we have simplified it by only cooking it. We have also made a few changes, for instance, we blanched the vegetables, to keep them a bright and bit crispy and used tagliatelle instead of spaghetti.

Ingredients

1 cup broccoli florets

2 medium carrots

1 red bell pepper

4 garlic cloves

2 medium tomatoes or 10 cherry tomatoes

400gr cooked chicken breasts

250gr Tagliatelle a nido

2 cups white sauce

4 tbsp mozzarella cheese

salt to taste

Serves: 8

Directions

Cut the broccoli florets into halves and blanch them. Peel the carrots, slice and blanch them. Cut the bell pepper into strips. Cut the tomatoes in a vertical sense into quarters and each of these into thirds. Or if you are using cherry tomatoes, then halve them.

Prepare the tagliatelle according to the manufacturer’s instructions, and remove from the heat and strain when it is al dente.

In the meanwhile, heat a pan and drizzle with olive oil. Mince the garlic cloves and stir them into the pan and cook until lightly golden. Add the vegetables and cook for about 2 minutes. Shred the cooked chicken breasts, and put them into the pan; add the tagliatelle and toss everything together. Pour the white sauce and mix again until fully incorporated. Add salt to taste.

Serve into the dishes and sprinkle with cheese.

Source: adapted from Recipe Girl.