Hydro Veggies

Hydroponic Produce from Philippines

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Cream of Cauliflower soup

Cauliflower cream soup

This soup serves well as a starter or main, no matter the season.


25g butter

2 medium cauliflowers

250g potatoes

1 onion

1L chicken or vegetable stock

400ml skim milk

100ml evaporated milk

salt and pepper to taste

Serves: 8


Wash your veggies. Peel and roughly chop the potatoes; do the same for the onion. Cut the cauliflowers into florets. In a saucepan melt the butter, put in the vegetables and cook until they start to soften. Pour in the stock; bring to a boil until the vegetables are soft. Pour in the skim milk and evaporated milk; stir constantly until it boils again then reduce the heat to a simmer for 5min and turn off.

Transfer to a blender and purée until smooth. Return the soup to the pan and reheat stirring constantly; check and adjust seasoning if needed. Serve. Top with shredded cheese, croutons or chopped scallions.

Source: Adapted from Good to Know Recipes.

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Eggplant Rolls

eggplant involtini

This dish is light and not too filling, perfect for a starter. Last week’s recipe for Italian Tomato Sauce will come in handy for this recipe.


2 medium eggplants

olive oil

224g (8oz) part-skim ricotta cheese

115g fresh mozzarella cheese

1/2 cup chopped fresh basil leaves

2 cups tomato sauce

4 tbsp grated Parmigiano-Reggiano cheese

Serves: 4



Cut the eggplants lengthwise to form strips. Follow these instructions to remove their bitterness.

Preheat the oven at 150°C. Line a baking sheet with aluminum foil. Lightly coat the eggplant slices with olive oil on both sides. Place the strips on the baking sheet and bake for 5-10 minutes or until golden brown. Turn the slices and bake on the other side.

Meanwhile, prepare the filling; in a small bowl mix the ricotta, mozzarella and basil leaves. Take the eggplant slices out of the oven and let cool before handling. Take a baking dish and spread a 1/4 cupful of tomato sauce. For making the rolls, place a spoonful or 2 tbsp of cheese filling in one of ends and carefully roll up. Place each roll on the baking dish. Pour over the remaining sauce and sprinkle the Parmesan cheese. Place the baking dish back in the oven and bake for 25 minutes or until sauce is bubbling. Serve immediately and garnish with basil leaves.


Source: Adapted from Williams-Sonoma.

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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.


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


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.