Hydro Veggies

Hydroponic Produce from Philippines

Leave a comment

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!


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


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.

Leave a comment

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.

Leave a comment

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?

Leave a comment

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.

Leave a comment

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.

Leave a comment

Pumpkin Waffles

Pumpkin Waffles

Here is something we have not posted before, veggies for breakfast! It has been proven that eating breakfast is beneficial to your health for many reasons, such as:  feel more energized, less tired, more likely to have good blood sugar levels, among others.[1] To us, having a delicious meal sets you in a good mood, and if that includes our hydroponic veggies, well, what better way to help you start off your day?

The recipe serves 8. Perhaps you do you not have a large family, and therefore, would consider reducing the quantity of ingredients; but we think you might want seconds, or thirds!


2 1/2 cups (288g) all-purpose flour

2 1/4 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp fresh-ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

4 eggs

2 cups buttermilk

1 cup fresh pumpkin purée

57g (1/2 stick) unsalted butter, melted

1/4 cup (55g) packed light brown sugar

1/3 cup (67g) granulated sugar

1 tsp pure vanilla extract

Serves: 8


Sift all the dry ingredients (flour, baking powder, baking soda, spices, and salt). In a large bowl whisk the eggs, buttermilk, and pumpkin purée. Add the brown and granulated sugar; pour the melted butter and vanilla. Stir well. Gradually add the dry ingredient mixture and stir until well blended and smooth.
Coat the waffle iron and cook the batter following the manufacturer’s instructions. Transfer the waffle to a rack to prevent them from getting soggy while preparing the rest. Serve with maple syrup.
Source: Adapted from Smitten Kitchen.