Hydro Veggies

Hydroponic Produce from Philippines

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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.

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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.


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


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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Spiced Pumpkin Cake

Pumpkin Cake

“Wait a minute, did you say: ‘pumpkin’?”  Yes, we have heard that question many times after someone has tried a slice of this cake and we finally reveal the main ingredient: Pumpkin. People expect a funny taste if you mention it at the beginning and seem a bit reluctant to try; whereas if you mention it after they have enjoyed a slice or two, then they are amazed! As we like to say, we love how veggies can come in handy; and this time, for something sweet!

The original recipe calls for a can of pumpkin puree. But why buy a can when you could use fresh pumpkin puree? It is not so difficult to make, at all. Just pop it in the microwave (cut open, wrapped with cling film), cook for 10 minutes, discard the seeds, scrape the pulp and blend in a food processor and you are set!

The combination of spices gives it a zing and is not overpowering. The nuts add a little crunchiness to it. This cake makes a great accompaniment for coffee time or afternoon tea.


1 kg hydroponic pumpkin, ripe (bold orange color)

1 1/2 cups (300g) granulated sugar

230gr (2 sticks) unsalted butter

3 large eggs

3 cups all purpose flour

1 tsp ground cloves

1 tsp ground nutmeg

2 tsp ground cinnamon

1 1/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup coarsely chopped walnuts (or sliced almonds)

Serves: 2 loaves


Prepare 2 cups of pumpkin puree as indicated above. Transfer to a mixing bowl. Beat in the eggs one at a time. Mix in the sugar and melted butter. In a separate bowl sift the flour, spices, baking soda, baking powder and salt. Turn the mixer to slow speed and slowly incorporate into the mixture in three batches. Mix thoroughly. Turn off the mixer, take aside, fold in the nuts (if desired).

Preheat the oven at 300°C. Grease two 9x5x3-inch (23x13x8 cm) loaf pans. Divide batter equally. Bake for 1 hour, until tester comes out clean. Transfer to cooling racks.

Source: Adapted from Bon Appétit on Epicurious.