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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Panzanella Salad


This salad has a summery flavor in each bite.


1/8 cup olive oil

3 tbsp balsamic vinegar

salt and pepper to taste

1 garlic clove

1/2 onion

2 cups of chopped tomatoes or use cherry tomatoes

250g mozzarella cheese

1 bunch of basil leaves

2 cups of croutons

Serves: 4-6


In a small bowl combine the olive oil, balsamic vinegar, salt and pepper. Thinly slice the onion and mince the garlic and put them in the dressing mixture. Stir to combine and let it rest for 10 minutes.

Wash your tomatoes and basil leaves. If using plum tomatoes, dice them into bite-sized pieces or half the cherry tomatoes, place them in a medium bowl. Add the mozzarella cheese (either little balls or cut into bite-sized pieces) and the croutons. Stir in the dressing mixture with onions and garlic. Chop the basil leaves,  and scatter them. Toss everything together.

Adapted from Garnish with Lemon.

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Italian Tomato Sauce

tomato sauce

A recipe for this classic and basic sauce used for many dishes using our fresh hydroponic tomatoes.


2 tbsp olive oil

1 medium onion

3 garlic cloves

6 large ripe tomatoes

salt and pepper

2 tsp dried oregano

2 tsp dried basil

1/2 cup (125ml, 4oz) tomato purée

3 tbsp red wine


Pour the olive oil on a saucepan and heat on medium; dice the onion and put it on the pan. Finely chop the garlic cloves and add to the pan. Cook until onions become crystallized. Dice the tomatoes and place them on the pan; stir occasionally. Season with salt and pepper; sprinkle half the oregano and half the basil. When the tomatoes have cooked through, pour in the tomato purée; stir; when it starts simmering, pour the red wine (if you have at hand, no need to purchase a bottle unless you plan on using it for accompanying your meals). Sprinkle the other halves of oregano and basil. Taste and adjust seasoning if needed. Let it boil then turn off and set aside.

Source: Slightly adapted from BBC Good Food.

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Greek Salad

Greek salad

Fresh, summery and perfect for weeknight light dinner. There is a debate whether this salad is served with lettuce or not, we have seen it both ways and taste just as good. We see no possibility of harming the outcome by adding more veggies to your meal!


4 medium ripe tomatoes

1/2 medium red onion

1 cucumber

1 green bell pepper

1/2 cup kalamata olives (or black olives)

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

2 tsp dried oregano

100gr (4oz) Greek feta cheese

salt and pepper to taste


Serves: 4


Cut tomato into wedges. Thinly slice the onion. Peel the cucumber and dice. Remove the seeds of the bell pepper and slice into rings. Cut the olives by half. Transfer all into a medium bowl with lettuce.

In a small bowl whisk the olive oil, vinegar, ground pepper and salt. Pour over the salad and toss everything with your clean hands or tongs. Top with block of feta (or crumble and scatter if you prefer). Sprinkle the oregano and serve.

Source: Adapted from Jamie Does by Jamie Oliver.

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Pico de Gallo

Pico de Gallo

Today we are preparing an incredibly easy Latin American recipe. Pico de Gallo is great and super fresh that may serve well as an appetizer or accompaniment to your meals. Using the coriander and lime juice gives it a very special taste. We decided to use bell peppers too, though we have tasted it before without the bell pepper and apparently, in Mexico they use hot peppers instead. It depends on your preferences.

We have added a few pictures as serving suggestions: appetizer with toasted corn tortillas; quesadillas with fried beans and guacamole; and nachos.


4 big plump tomatoes

1/2 medium onion

1/2 red bell pepper

small bunch of coriander

1 lime

salt to taste

Serves: 8


Dice the tomatoes and onion and place in a bowl. Remove the roots of the coriander and chop (you may eat stems and leaves). Add the lime juice and salt to taste. Mix well. It may be served immediately or if you wish, you could let it chill it in the fridge.

boquita      quesadilla     nachos

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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.


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


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.

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Sopa Azteca (Mexican Tomato Soup)

Sopa Azteca

This Sunday is May 5th, in Spanish: “Cinco de Mayo”, on this day people celebrate Mexican culture and heritage though it is not Mexico’s Independence Day. Since food is part of a society’s culture, we think it is a good reason for joining in the celebration with a dish made with our hydroponic vegetables!

This tomato soup is known as Sopa Azteca; it is an excellent option for lunch or dinner and it is always gentle on your stomach. There is a debate on whether it is best runny, like a broth, or dense (creamy). We prefer the latter.


1 onion

2 tomatoes (medium size)

300gr cooked chicken breast, shredded

1 sachet of dehydrated tomato soup (76gr)

1 cup (250ml) water

3 cups (750ml) chicken stock

tiny splash of olive oil

coriander for garnish

salt to taste (if needed)

hot pepper sauce to taste

Serve with:

1 ripe avocado

fried corn tortilla chips.

cheese (as much or as little as you like)

Serves: 4


Finely chop the onion and dice the tomatoes. Put a pot over medium heat with a tiny splash of olive oil, add the chopped onion, cook until crystalized, then add the diced tomatoes. Cook until tender, add the shredded chicken.

In a small bowl pour the contents of the sachet and mix in with the cup of water until homogeneous. Then add 1 cup of chicken stock. Mix in and pour over the pot, add the remaining 2 cups of chicken stock. –Here is a variation, if you are not able to find a sachet of dehydrated tomato soup, you may substitute it for 2 small cans of tomato soup, eliminate the cup of water and use 1 1/3 cups (332ml) of chicken stock.–

Stir constantly, bring to a boil. Carefully check if it needs any more salt, it may not be the case if the chicken stock is already quite salty.

If you are brave, you may add hot pepper sauce to give it a “little kick” or serve it on the side so each one may add it according to their taste or tolerance to heat. Serve, sprinkle the cheese and add the coriander leaves as garnish.

For serving, there are two options: 1) sprinkle the tortilla chips and add a diced quarter of the avocado; 2) serve the tortillas and avocado on the side and when you are ready to eat, then take a bit of the avocado with your spoon, dip it in the soup and top with tortilla chips. Either way, is the perfect bite!

Happy Cinco de Mayo!

Source: Original.