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!
This lunchtime, renowned Luxembourg chef Lea Linster treated the staff and doctors of the Hôpitaux Robert Schuman to her “Atelier de Léa” at the Kirchberg Hospital.
For those of you who weren’t able to make it out on the day, don’t worry: Léa will be present once a month at the Kirchberg Hospital and ZithaKlinik canteens for gourmet events, to the delight of your taste buds! Thanks to Léa for this first delicious meal, and thanks to the MedHospitality teams.
We look forward to seeing you on Thursday July 6 at the ZithaKlinik for a new taste experience!
In honour of Luxembourg’s bank holidays, celebrated this Friday 23 June, the Kirchberg Hospital restaurant will today be serving two great classics of Luxembourg cuisine to its staff and doctors at the Hôpitaux Robert Schuman :
- Judd mat Gaardebounen
- Feierstengszalot
As usual, a real treat!
Did you know that you can hire our Ho’Co food truck for your private events?
Don’t hesitate to contact us to work out a made-to-measure menu together.
- Contact us at service.communication@santeservices.lu
A look back at the events of the last few weeks: a wedding and a neighbours’ party. Thank you for your confidence in us!
In 2023, and for the ninth year running, Luxembourg is invited to take action as part of the national diversity day.
To mark the occasion, MedHospitality, Santé Services’ catering division, invited its employees and those of the Hôpitaux Robert Schuman to celebrate some of the different nationalities that make up this great family throughout the week: Spain, France, Luxembourg, Morocco, Turkey and Vietnam – it was a real treat!
Following the initiative carried out during the week dedicated to autism, Santé Services raised 425€ through the charity sale of homemade sugar tarts.
The young patients of the National Juvenile Psychiatry Service at HRS also organized an in-house sale of decorative objects.
The total amount raised by both initiatives will be donated to associations supporting families of autistic children in Luxembourg!
The young patients of the National Juvenile Psychiatry Service at HRS also organized an in-house sale of decorative objects.
The total amount raised by both initiatives will be donated to associations supporting families of autistic children in Luxembourg!
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!