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Hospital Recipe

There is no doubt that food plays an important role in a hospital environment. For patients, it provides a source of nutrition to help aid recovery and provides a moment of social interaction that is important for their overall wellbeing. Food is also a source of fuel to keep staff energised throughout their shift. A compelling food offer provides an opportunity to drive sales from a captive audience of visitors, including patients’ family members, so it is important to ensure your offering is right for your audience.

We have therefore commissioned new research with YouGov to understand the opinions and attitudes of consumers who have recently experienced hospital food as patients, visitors or staff. Read more about our research here or visit www.premierfoodservice.co.uk to download our new Hospital Solutions Guide.

With key trends from the research revealing people are looking for more freshly cooked, satisfying and nutritious choices, we’ve developed a number of meal and snacking solutions that can be easily adapted to meet a range of requirements.  Our McDougalls Butternut Squash Scones, for example, are ideal as a savoury snack for staff to eat on the go, or they can be adapted and served as a finger food option for patients who may be in recovery, or for elderly patients looking for a lighter option.

McDougalls Butternut Squash Scones

Serves: 10

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

  • 450g McDougalls Savoury Scone Mix
  • 150ml Cold water
  • 100g Butternut squash (cooked & puréed)
  • 1 Egg (for glaze)
  • 150g Cream cheese
  • 5g Chives (chopped)

Method

  1. Place the McDougalls Savoury Scone Mix into a bowl fitted with a beater. Blend in the water and squash and mix on medium speed until a dough is formed. Ensure you do not over mix
  2. Turn out onto a lightly floured surface and roll out to a depth of approx 2cm. Cut with a 7cm cutter, reusing any leftover dough
  3. Place the cut scones onto a flat non-stick baking tray and brush with egg wash. Bake at 200˚C for 15-20 minutes until golden brown. Then place on a wire rack and allow to cool
  4. Soften the cream cheese and place into a piping bag with a round nozzle
  5. Split the scones and fill with cream cheese, sprinkle with chopped chives and serve

Hints & Tips:

For staff or visitors why not try cutting the scones into squares or triangles.

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