A new look at cooking for healthcare
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“When you are ill, the food you eat can be of tremendous importance... The food that arrives can make the difference between a good day and a bad day. More than that, it can also help in aiding a quicker recovery because food heals and gives us energy, the energy we need to get better.” Prue Leith
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We are delighted to announce the addition to ckbk of The Healthcare Chef’s Knowledge, a cookbook newly published by The Chefs’ Forum in partnership with Prue Leith and the UK's Hospital Food Review. As TV presenter and culinary superstar Leith explains, good food is a vital component of caring for those who are ill.
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This new book brings together more than 100 NHS-approved recipes, designed to nourish body and soul – for patients, staff and visitors alike.
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Food within hospitals presents many challenges, and this compilation is a significant new resource for chefs working in the sector, and for anyone who may be cooking with health issues in mind.
In addition to recipes (which all include nutritional breakdowns), the book offers interviews and features with experts addressing the particular requirements of hospital food.
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“Food and nutrition are so important across the NHS – for staff, visitors and of course to support the health outcomes of patients. This book emphasises the critical role of good quality food within healthcare and it is fantastic to see the collaboration from experts across the sector.” Russell Blake, Managing Director of Healthcare at Compass Group
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The recipes are organised thoughtfully, with particular attention to differing palates. Snacks are important in hospitals – they provide something to look forward to, a pick me up for someone with little time to eat between shifts, or to tempt those with failing appetites. Try Cornish Plain Scones, or bake some Caramelised Onion Sausage Rolls.
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Other sections look at food for the Wards, and Plant-Based food – such as this meat-free Malaysian Curry. There is a Grab n’ Go section for highly nutritious meals that fit busy days. Start with a Honey Granola Pot, then keep going later with a Bulgur Wheat, Beets and Bean Salad.
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In the words of Prue Leith; “this book gives us all a glimpse into the best of hospital food, and whether you are a chef or just interested in food, I think you will enjoy it.”
If you want more on eating for health, take a look at our Healthy Eating bookshelf.
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Pictured above: Lancashire Hotpot from The Healthcare Chef's Knowledge by Catherine Farinha and Chandos Elletson
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A Consuming Passion for cake tins
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As kitchen equipment goes, cake tins are a humble pleasure. They offer infinite variety and great joy in what you can make with them, and unlike some specialist gadgets, there is no permanent cluttering of surfaces. Although if you get really enthusiastic you might need an extra cupboard.
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In our latest feature, Sydney-based food writer and former Cookery Editor of The Times Jill Dupleix shares her Consuming Passion for Cake Tins.
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An entertaining and fond look at everything from her own cupboard-busting collection, to a little cake-related history – including the charming history of how bund kuchen (gathering cake) became what we know as bundt cake, and the birth of ultra-desirable cake tin brand Nordic Ware.
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Celebrating Asian/Pacific American Heritage
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The month of May is Asian/Pacific American Heritage Month, the annual celebration of Asian Americans, Native Hawaiians and Pacific Islanders, and their place in America’s shared history.
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Food plays an important role in cultural identity and connects each of us to our heritage. We have a wealth of books on ckbk for you to cook from, to immerse in your own heritage, and to explore and gain understanding of others.Immerse in Memories of Philippine Kitchens and make a classic Adobo.
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Pay tribute to Hawaii by making this Spicy Tuna Poke Salad, a version of the traditional Hawaiian raw fish dish; poke (poh-kay).
Remember that as well as searching by dish or by ingredient, you can also filter the recipes on ckbk by national cuisine, using the drop-down list at the top of the search results page,
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Mustard is the name of several plants in the cabbage family, and the seeds of three of them can be used to make the condiment mustard. Mustard seeds also have important culinary use, which we’ll feature in a future newsletter. But for today, let’s look at the condiment.
Yellow or brownish, smooth or grainy, tangy, with a warm peppery heat, mustard is a fine accompaniment to many plates, and a fine addition to many recipes. It ranges from a simple, mild condiment, tangy with vinegar – such as American and German mustards – through a range of recipes including herbs such as tarragon. It also varies enormously in strength – English mustard is plain, with little acidity, but has a fierce nose-ringing heat.
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6 of the best shrimp recipes
Shrimp (or prawns to those in the UK), are versatile, nutritious, delicious, and National Shrimp Day is May 10. Here are half a dozen recipes for a shrimp feast.
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from Cheese Obsession by Georgeanne Brennan
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from Muy Bueno: Three Generations of Authentic Mexican Flavor by Yvette Marquez-Sharpnack
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from Quick & Easy Thai by Nancie McDermott
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from Flavcity's Five Ingredient Meals by Bobby Parrish
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from Flavors of the Sun: The Sahadiâ's Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan
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from The Glory of Southern Cooking by James Villas
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