Recipes
Tasty recipes that are delicious, healthy and simple to follow and use seasonal produce from the farm.
Ratatouille
A classic vegetable stew from Provence, France, with tomatoes, eggplants, summer squash, bell peppers, onions and garlic. The key ingredient is fresh vegetables.
Recipe
Serves: 4 Prep time: 15 minutes Cook time: 45 minutes
Ingredients
1/2 cup olive oil;
2 large tomatoes, roughly chopped or sliced;
1 big eggplants, cut into 1-inch cubes;
1 large onion, sliced thinly;
2 bell peppers of assorted colors, cut into 1-inch cubes;
2 zucchinis, cut into ¾ inch cubes;
4 garlic cloves or to taste; minced
1/4 cup chopped fresh Provencal herbs or 1 tbs of the dried herbs;
Freshly ground black pepper and sea salt to taste
Preparation
Toss all ingredients in a salad bowl and mix well.
Heat the oven at 200 degree celcius for 10 mins.
Transfer to baking dish and bake in oven for 45 minutes at 180 degree celcius. Bake longer if you like the vegetables a tad caramelized.
If you have extra time, fry the onion in olive oil until translucent and then mix with the rest of ingredients before baking.
Using fresh and organically grown produce will elevate this simple dish.
Great companion for meat or fish but simply delish on its own.
Baba ganoush
Literally mean “spoiled dad” in Arabic. It’s jam packed with roasty and nutty flavor. A smoky, rich, and creamy Middle-Eastern eggplant dip for warmed pita bread or veggies slice.
Recipe
Serves: 5-6 Prep time: 15 minutes Cook time: 45 minutes
Ingredients
2 big eggplants; leave the stem intact to keep the flesh moist during the baking process.
1 cup Tahini paste;
Juice of 1 lemon;
1/2 grilled garlic bulb or 2-3 normal garlic cloves mashed with garlic presser;
1/2 tsp cumin powder;
3 tbs olive oil;
Salt to taste;
1/2 tbs finely chopped parsley;
1/2 tbs paprika powder-6
Preparation
Heat up oven at 200 degree celcius.
Line a baking tray with baking paper or foil.
Place whole eggplants and garlic bulb in the tray and bake. The baking time will depend on the eggplant size. Big eggplant will need around 30-40 minutes to cook.
Garlic bulb should be taken out after 10 minutes. Peel the skin and mash the flesh with the back of a fork.
The eggplant is ready when the skin is chargrilled and soft inside. Let it cool down after it’s taken out of the oven.
Cut the grilled eggplants in halves and scoop out the flesh. The skin should be completely taken off from the meat to avoid bitter taste.
Drain any excess juice.
Transfer the flesh in food processor and add the Tahini paste, garlic, lemon juice, cumin powder, 2 tbs olive oil and salt. Use 2 gentle pulses if you prefer chunky texture and press more times for creamy and smooth texture.
Transfer to a bowl, slightly smooth out and press the center with back of a spoon.
Sprinkle with 1 tbs olive oil, paprika powder and chopped parsley. Add more lemon juice for extra tangy flavor.
Serve with warmed pita bread or any kind of toast or veggies slice.
Épinards à la crème
This side dish of bright green spinach leaves in a rich cream sauce can be served with fish or red meat. Taste the melting spinach in your mouth!
Recipe
Serves: 4 Prep time: 15 minutes Cook time: 30 minutes
Ingredients
1kg fresh spinach;
30 gr butter;
200 ml fresh cream or thick cream (whipping cream is also fine);
a pinch of nutmeg powder of freshly grated nutmeg;
black pepper and salt to taste
Preparation
Clean the spinach thoroughly and chop.
Add the spinach into boiling water for about 4-5 minutes.
Drain and put under runny cold water or in ice cold water to preserve the colour, drain again.
In a skillet, melt the butter, add spinach and mix well.
Pour the cream.
Add nutmeg, black pepper and salt.
Cook for about 15-20 minutes in low fire.
Serve with pan-fried fish or grilled meat.
R-Farm HK is a regenerative vegetable farm based in Hong Kong that focuses on 6 core principles healthy ecosystem, food quality, crop diversity, community oriented, education and scalable.
Contact Info
- R-Farm HK, Tsat Sing Kong (七星崗), Yuen Long
- 9141 0854
- Christophe.barthelemy@r-farmhk.com
- @r_farmhk