Ingredients:
- 125g de purée de potiron
- 125g de crème
- 165g de beurre
- 10 oeufs
- 500g de sucre
- 450g de farine
- 10g de levure chimique
Preparation:
- Heat the purée, cream and butter
- Place the mixture in a bowl and add the eggs and sugar.
- Mix, then add flour and baking powder.
- Mix, then add the walnuts and stir gently.
- Bake for 30 minutes at 165°C.
Enjoy!
Here’s a look back at the pretty pink menu created by our kitchen teams for employees of Robert Schuman Hospitals to mark pink October, the month dedicated to raising awareness of breast cancer.
- Help farm families become more self-sufficient and resilient.
- Improve consumer health by encouraging short distribution channels.
- Contribute to local governance that protects the environment and reduces the effects of climate change.
Would you like to find out more about the NGO Iles de Paix?
Meet us in the reception hall of the Hôpital Kirchberg (HRS) from 10am to 4pm to find out more about this NGO, which has been active in Luxembourg for over 50 years and is accredited by the Ministry of Foreign and European Affairs.
- Carrot, ginger and turmeric soup
- Seed-coated salmon
- Saddle of rabbit with olives
- Beluga lentils
- Wild rice
- Broccoli with almonds
- Poêlée verte
- Show cooking: crusted rack of lamb with accompaniments
- Cold plate: Quinoa pokebowl with peppers, figs and red mullet
- Mango and turmeric smoothie
- Fromage blanc on plum, apple and cinnamon compote
- Red fruit and matcha tartlets
- Oatmeal, banana and chocolate cookies
Today, Luxembourg chef Lea Linster shared her culinary talents with the staff of Robert Schuman Hospitals with a delicious 100% vegetarian tomato dish. This dish is part of Santé Services’ ongoing commitment, in collaboration with Robert Schuman Hospitals, to offer healthy, local and fresh menus to our employees.
A total of €2,208.30 was raised, all of which will be donated to the Fondation Cancer Luxembourg as part of the Trophées de l’Espoir initiative.
Ingredients:
- 2 kg scampi
- 1 kg noodles or rice noodles
- 1 kg soybeans
- 1 kg carrots
- 500 g snow peas
- 1.5 kg red onions
- 2 heads garlic
Spices: salt, pepper, curry, Thai spices, curry paste, ginger, soy sauce
Steps:
- Cook vegetables and noodles
- Fry the scampi in oil, add the vegetables, deglaze with soy sauce and add the spices.
- Finally, add the noodles or rice noodles, as you prefer.
Enjoy your meal!
Ingredients:
- 1kg flour
- 8 + 1 eggs
- 120g + 30g sugar
- 400g + 50g butter
- 20g salt
- 42g yeast
Steps:
- Mix the flour with the sugar (120g) and salt.
- Add the 8 eggs, a little warm milk and the baking powder
- Add butter (400g)
- Beat the dough until it falls apart
- Leave the dough in the fridge overnight
- Next day: roll out pastry into a tart shape
- Sprinkle with sugar (30g), butter (50g) and 1 egg.
- Bake for 7 to 8 minutes at 180 degrees
Enjoy your meal!
Ingredients:
- 6 white fish fillets, 200g each
- 1kg of: carrots, green courgettes, yellow courgettes, tomatoes, red onions
- 2 limes, 3 white onions, 1 cucumber, 1 mango, 100g pumpkin seeds
- Parsley, chervil, coriander, dill, salt, pepper, olive oil, sesame oil and soy sauce
- 500g risotto rice, 2 vegetable stock cubes, 300g single cream, 200g Parmesan cheese, 50g butter
Steps:
- Julienne vegetables: julienne the carrots and courgettes, add the sesame oil, soy sauce and coriander. Season with salt and pepper. Slice the lime.
- Virgin sauce: peel and dice the tomatoes, cucumber, red onions and mango.
- Chop the parsley and chervil.
- Place the pumpkin seeds in the oven at 180° +/- 10 minutes and leave to cool.
- Mix all the ingredients with the olive oil. Season with salt and pepper.
- Risotto: brown the onion. Add the rice and cover with the vegetable stock. Once absorbed, add the cream and Parmesan.
- Fish: cut into pieces and marinate with the olive oil and dill.
- Laying out and cooking the papillote
- Place the julienne of vegetables on baking paper and place the fish on top, add the lime slices, close the papillote and bake at 180° +/- 15 minutes.
Enjoy your meal!