Hydro Veggies

Hydroponic Produce from Philippines


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Carrot Pancakes for Pancake Day

Carrot Pancakes

Today is Shrove Tuesday, also known as Pancake Day in the UK! As we like to say, we love how veggies can come in handy; and this time, for a celebratory breakfast!

Ingredients

1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Vanilla Cream Syrup
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract
Cream Cheese Syrup
1/4 cup butter
3/4 cup granulated sugar
1/3 cup buttermilk
4 oz cream cheese
1/2 tsp baking soda
1 tsp vanilla extract

Serves: 8 pancakes

Directions

In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract. Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup – 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren’t thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.

 

Vanilla Cream Syrup
Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy. Serve warm. Syrup can be stored in refrigerator up to 1 week and reheat before serving.
Cream Cheese Syrup
Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving.

Source: Cooking Classy.


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Carrot Cupcakes with Cream Cheese Frosting

carrot cupcake

We are back with recipes packed with our hydroponic veggies!

For grating your carrots,  if you have a food processor, you could use the shredding disk. This recipe is easy to follow and prepare.

Ingredients

For the cupcakes

1 ½ cups grated carrots

1 cup (125g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

¼ tsp grated nutmeg

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

2 large eggs

1/3 cup vegetable oil

½ tsp vanilla extract

¾ cup (170g) granulated sugar

¼ cup (55g) packed light brown sugar

1/3 cup chopped walnuts

Serves: 12

For the frosting

8 ounces bar cream cheese, room temperature

¾ cup confectioners’ sugar

½ tsp vanilla extract

Directions

Wash your carrots, peel and grate them. Set aside.

In a medium bowl, sift the dry ingredients and thoroughly combine.

For this part you may either use a mixer (hand or free standing) or do this manually (with a whisk). Beat the eggs; pour in the vegetable oil and vanilla extract. Mix in the sugars. Incorporate the grated carrots and mix well. Gradually stir in the dry ingredients until fully combined and there are no lumps of flour. Fold in the walnuts.

Preheat your oven to 300°F/150°C.

Divide the batter equally among the cupcake liners and fill each case about 2/3. Bake for 20 minutes or until toothpick inserted in centers comes out clean. Transfer to a cooling rack.

While the cool completely, you may prepare the frosting. Beat the cream cheese and sugar; start with a slow speed and gradually increase. Pour the vanilla extract and mix well.

To frost your cupcakes, you may use an offset spatula or fill a piping bag and use your favorite tip.

Source: Adapted from Gimme Some Oven, frosting from Martha Stewart.


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Carrot Juice & Smoothie

carrot juice

Today we are using our hydroponic carrots for making a sweet fresh juice and a smoothie. That’s right, we are having 2 recipes in 1 post as the first serves as the base for the second.

Carrot Juice

Ingredients

2 large carrots

1/4 cup (60ml) water (if using blender)

1/2 cup (120ml) freshly squeezed orange juice

Serves: 2

Directions

Wash the carrots. Peel and cut them into chunks and place them in the blender. Pour in the water and pulse several times until they are fully shredded. Place a strainer over the pitcher and pour; use a spoon to press the mixture to get the most juice out. (Though if you have a juicer, pop the washed carrots into the machine and juice them.) Add the freshly squeezed orange juice and stir.

Source: Original

carrot smoothie

Carrot-Mango Smoothie

Mangoes are always in season in The Philippines; so it is only natural to add them to our carrots for making this smoothie.

Ingredients

3/4 cup (177ml) carrot juice

1 mango (peeled, pit removed, chopped)

3/4 cup ripe pineapple chunks (peeled and cored)

1/2 cup natural yogurt (or Greek)

1 cup ice cubes

Serves: 2

Directions

In a blender, place all the ingredients listed above and puree until smooth until desired consistency. Serve immediately.

Source: Adapted from Martha Stewart.


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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.