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.
To mark World Food Day, Santé Services will be donating the full amount of the quotas shared by employees of the menus from the Robert Schuman Hospitals to the NGO Iles de Paix, whose mission is to :
- 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.
Throwback to last Friday’s Mediterranean-themed menu.
Santé Services’ catering teams pulled out all the stops to serve employees of the Robert Schuman Hospitals healthy and varied dishes, such as:
- 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
Does this menu make you want to make these recipes at home? It’s possible, thanks to the catering team, who can provide you with all the information you need in the section dedicated to Mediterranean food on Acteur de ma santé.
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.
Santé Services supports the Hôpitaux Robert Schuman‘s participation in the Relais pour la Vie solidarity event – Luxembourg.
Many thanks to our chefs who prepared the delicious cupcakes for the solidarity sales stands set up yesterday at the Kirchberg Hospital and the ZithaKlinik by the captains of the HRS teams taking part in the event.
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.
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.
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and made available for tasting in the restaurants of the Hôpitaux Robert Schuman.
Today, our team brings you its recipe for Thai-style marinated scampi noodles:
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!
Yesterday, employees of the Hôpitaux Robert Schuman at the Kirchberg Hospital were treated to delicious dishes and desserts prepared by teams from MedHospitality, Santé Services’ catering division.
But ZithaKlinik staff were also able to take part in this wonderful solidarity initiative, thanks to the creativity of our chefs, who served up salmon with pink berry sauce, beet cream risotto and celery flan.
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and made available for tasting in the restaurants of the Hôpitaux Robert Schuman.
Today, our team brings you its recipe for sugar pie:
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!
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which is available to taste in the restaurants of the Hôpitaux Robert Schuman.
Today, our team offers you its recipe for Fish papillote, Julienne vegetables, risotto with sauce vierge:
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!
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which is available to taste in the restaurants of the Hôpitaux Robert Schuman.
Today, our team offers you its recipe for Fish papillote, Julienne vegetables, risotto with sauce vierge:
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!