Hydro Veggies

Hydroponic Produce from Philippines

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Roasted Red Bell Pepper Sauce


Great sauce that pairs well with fish, chicken and pasta.



2 red bell peppers

1 ½ tbsp olive oil

1 small garlic clove, minced

1 small onion, roughly chopped

85ml vegetable stock



Roasting the peppers

Char bell peppers over gas flame. OR: heat oven to 200ºC; Place the peppers on a baking tray and roast for 30~45 minutes until blackened on all sides.

Remove from the oven or grill and place in a plastic or paper bag (to make them “sweat” so the skin is removed easily).

When they have cooled, peel off the skin, discard the seeds and roughly chop the flesh, set aside.

Making the sauce

Place a medium skillet on medium heat. Drizzle the olive oil, when it is hot, add the minced garlic and onion; stir until tender. Add the peppers and mix. Pour the vegetable stock, bring to a boil then reduce the heat and let it reduce. Transfer the contents to a blender of food processor. Purée until smooth (no big lumps). Adjust seasoning to taste.


Source: BBC Good Food.



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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.

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This traditional Greek appetizer though is simple to make, it has great flavour. It is light and fresh, and it may also be used as a sauce for gyros or kebabs.



1 medium cucumber

Salt, to taste

2 cups Greek or natural yogurt

2 cloves garlic, minced

1 tbsp olive oil

handful of dill

1 tsp dried mint

juice of ½ lemon

Serves: 2 cups



Peel cucumber. Cut in half lengthwise and scrape out the seeds. Grate cucumber, place it in a sieve and sprinkle with salt. Let it rest for 5 minutes. With clean hands squeeze out excess liquid. Place in a small bowl. Add the yogurt, minced garlic, olive oil, chopped dill, mint and lemon juice. Stir until fully combined. Taste and adjust seasoning.

Source: Adapted from CBC In the Kitchen.

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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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Pesto Sauce


Hello and Welcome to our recipes blog where we share with you some ideas on how to make use of our hydroponically grown vegetables and herbs to create main dishes or complement your meals!

For our first recipe, we have selected a really simple one, where basil is our main ingredient; we are making Pesto Sauce. This sauce is one of the basics and is used in many ways: as an appetizer with bread, pita or crackers; as a dressing for pasta, pizza or spread for sandwiches, among others.

This recipe admits some changes depending on your budget or taste. For instance, some recipes call for pine nuts, but no worries, these can be substituted with walnuts. Some people dislike pesto sauce because they claim it is too oily. Well, even though it is part of the recipe, we are not keen on using large quantities of oil; therefore we have reduced it.


2 cups of fresh basil

2 cloves garlic

1/4 cup (40g) pine nuts (or walnuts)

1/2 cup (125ml / 4 fl oz) olive oil

1/2 cup (50g) Parmesan cheese

salt to taste


If using pine nuts, place them on a frying pan over low heat until toasted (golden color), shaking occasionally. Transfer to food processor, add the basil and garlic and pulse until coarsely chopped. Drizzle the olive oil, add the cheese and pulse until well combined.

Source: slightly adapted from Food Network.