Hydro Veggies

Hydroponic Produce from Philippines


Leave a comment

Pumpkin Broccoli Salad

pumpkin-broccoli

This is a different way of using pumpkin for this time of year; it is a fulfilling salad or side-dish.

We have adapted the recipe to veggies that we produce.

Ingredients

1 kg pumpkin

5 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp coriander seeds

1 tsp fresh thyme leaves

3 tsp salt

1 tsp pepper

25g butter, cut into cubes

1 broccoli

Serves: 6

Directions

Preheat the oven at 200ºC.

Cut the pumpkin into quarts. Peel and with the help of a spoon remove the seeds. Cut each quart into bite size pieces. Set aside.

In a large bowl mix the olive oil, balsamic vinegar, coriander, thyme, salt and pepper. Add the pumpkin and toss well to coat. Transfer to a greased baking sheet and distribute butter cubes. Roast in the oven for 30 minutes, and turn them around every 10 minutes, until tender with a lightly toasted crust.

Cut the broccoli florets and blanch them, drain and transfer them to a platter, add the pumpkin, mix well and serve.

Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon books.

Advertisements


Leave a comment

Scallion Pancakes

Scallion pancakes

These pancakes may work well as appetizers or side dishes. On many occasions, when there is a dough involved, it may take a while to prepare due to the “inactive” time it requires to grow or rest. So this recipe needs preparation in advance, though  it is worth to try! You may serve the wedges with ginger dipping sauce or even the Filipino Garlic Soy Vinegar Dip we used here.

Ingredients

2 cups all-purpose flour

1 cup hot water

1/2 cup sliced scallions

1 tbsp sesame oil

3 tsp vegetable oil plus 1 more to use separately

Salt and pepper to taste

Serves: 4

Directions

In a medium bowl sift the flour. Carefully pour the hot water and mix with a wooden spoon until a ball is formed. Knead for 2 minutes and place back in a bowl, covered with a tea towel. Leave to rest for 30 minutes. Make sure that the place is warm and there is no draft. Meanwhile, mix the sesame and vegetable oil in a small bowl and set aside. Wash the scallions and  thinly slice.

On a floured surface, knead the dough and with a rolling pin extend into a thin rectangle with the long side facing you. Brush the dough with the oil mixture, sprinkle the scallion, salt and pepper. With your fingers carefully roll up the dough. Cut into 4 pieces. Take one of them, coil it to form like a snail. With the rolling pin flatten into a circle about 0.5cm thick (1/4 inch aprox). Repeat with the other 3 pieces.

Heat a pan and drizzle the remaining tablespoon of vegetable oil, place the pancakes and cook until golden brown on each side. Transfer to a board, cut into wedges and serve into plates with dipping sauce.

Source: Adapted from Serious Eats.


1 Comment

Broccoli Cheese Bites

Broccoli bites

These are little tasty bundles of  melted cheese and broccoli, that serve well as appetizers or side dishes. A perfect hit with children and adults!

This recipe requires breadcrumb mix, if you would like to make it, you may find a recipe here; or you may buy a package.

Ingredients

2 cups broccoli florets

1 cup mozzarella or cheddar cheese, grated

3 eggs

1 & 1/4 cup breadcrumb mix

Serves: 6-8

Directions

Cut the broccoli florets in half and blanch them. Set aside. In a medium bowl whisk the eggs, add the cup of breadcrumb mix, cheese and broccoli. Toss everything together. Refrigerate the mixture for about 1 hour.

With clean hands form small balls (about 3cm) or patties (disc shape). Place on baking sheet in parchment paper and bake at 300° C for 30minutes. If you shaped them into patties, turn them over after 15minutes.

Source: Adapted from Stacey Snacks.


Leave a comment

Thai cucumber salad

Thai cucumber salad

This salad is very fresh and crispy, so it may serve well as a side dish for fish or chicken. Best of all, it is super simple to make!

 

Ingredients

2 cucumbers

150g roasted cashew nuts

3 tsp sugar

3 tsp soy sauce

2 tsp dried chili flakes

juice of 4 limes

1 tsp salt

Serves: 4

 

Directions

Peel the cucumbers and thinly cut into slices. Chop the roasted cashews. Place all the ingredients into a bowl, toss everything together and serve.

 

Source: Slightly adapted from Booksmart Thai.

 


Leave a comment

Butternut Squash Risotto

butternut squash risotto

The weekend is here, and perhaps some of you may have more time available to enjoy preparing a meal. Though we have to admit this recipe takes time, we also know that you will show off with this recipe. The result is a creamy and heart warming meal.

This recipe has two stages: cooking the squash and making the risotto. Some recipes use squash purée, but we prefer having little chunks of squash. You could also substitute the chicken stock for vegetable stock. Notice that we didn’t put salt in the list, as the stock already provides enough salt. You may serve it as a main dish, accompanied by a fresh salad, or as a side for protein.

Ingredients

1 whole butternut squash

4 tbsp butter

1/4 tsp ground black pepper

1/2 medium onion

2 garlic cloves, minced

1 cup (200g) arborio rice

4 cups (1l) chicken stock

1/4 cup dry white wine

1/4 cup cream

1/8 tsp ground nutmeg

Serves: 4

Directions

Cooking the squash: Cut off the top and bottom of the squash. Peel of the skin, either with a knife or a potato peeler, until you reveal the bright orange flesh. Cut in half, and cut open lengthwise. Discard the seeds. Dice. Place a pan over medium heat, melt 2 tbsp butter, throw in the squash, keep tossing and cooking until tender, remove it to a medium bowl and set aside.

Making the risotto: Heat the chicken stock in a pot, bring to a boil and turn off. In the same pan in which you cooked the squash, melt the other 2 tbsp butter, throw in the chopped onion and minced garlic. Cook and stir until crystallized. Add the rice and cook for about 2 minutes. Pour the wine and stir until it is absorbed. Reduce the heat to medium-low. Pour 1 cup of chicken stock and stir gently and constantly, when it is absorbed, add another cup and so on. The key to having a tender risotto is the liquid, that is why we use a liter. By stirring constantly, the starch molecules are released into the liquid and create a creamy texture. Check the texture, it should be tender, but slightly firm in the center. If it is still hard, then it requires more liquid, if you have used all the broth, you may add some boiling water.

Stir in the squash, pour the cream, sprinkle the nutmeg and mix, taste and adjust salt and pepper if necessary. Serve. If you wish, you could add 1 teaspoon saffron threads, parmesan shavings, sage leaves, arugula or it also tastes perfectly fine alone.

Source: adapted from The Pioneer Woman Cooks.


Leave a comment

Stuffed Tomatoes

stuffed tomatoes

We hope you enjoyed our first post on making pesto. If you have some left, or liked it so much that you would like to make it again to try on another recipe, here is the chance! We are using it for making stuffed tomatoes. These may serve well as side dishes or starters.

Ingredients

4 ripe tomatoes
50g mozzarella, shredded
2 tbsp cream cheese (or Mascarpone)
2 tbsp finely chopped fresh basil leaves
2 tbsp pesto
Salt and black pepper to taste
1 clove garlic (minced)
olive oil

Directions

Preheat oven to 180 degrees C. Slice tomatoes in half horizontally and scoop out pulp and seeds. Meanwhile, in a medium bowl, mix together cream cheese, garlic, 3/4 of the mozzarella, basil, pesto and seasoning. Stuff tomatoes with the filling, sprinkle with remaining mozzarella. Use the olive oil to lightly grease the baking tray, place the tomatoes and bake until they are cooked through and tops are golden brown, about 10 minutes.

Source: Slightly adapted from Pudding Pie.