Picadillo soup, ribs with potatoes and gofio and banana flan, special menu for the Canary Islands at the University Hospital of La Palma

The Public Hospitals of the Health Service of the Canary Islands (SCS), affiliated to the Ministry of Health of the Government of the Canary Islands, will offer special menus prepared with local products next Monday, May 30, on the occasion of Canary Islands Day with which hospital patients can savor the memory of this festival by tasting typical dishes of Canarian gastronomy that will help them make their time in hospital more bearable.

Since hospital patients have different pathologies, the prepared menus will follow medical guidelines and be adapted to the patients’ nutritional needs. For this reason, the meals are adapted in different variants, for example for diabetics, hypertension or people who have to follow a low-fat or astringent diet.

For example, the kitchen staff at the Universitario Nuestra Señora de Candelaria in Tenerife prepares watercress stew, rabbit in salmorejo with wrinkled potatoes and finally gofio mousse.

At the University Hospital of the Canary Islands, next Monday’s menu will consist of watercress cream with island saffron as a first course, Canarian fish sancocho as a second course and roasted Gomeran milk for dessert.

Patients admitted to the Insular Mother-Child University Clinical Complex on Canary Islands Day are given a menu consisting of lentil stew and gofio as first courses, old clothes as second courses and Canarian banana for dessert.

The University Hospital of Gran Canaria Dr. Negrín offers its patients a special menu consisting first of watercress stew, then Canarian sancocho with mojo, gofio pella and sweet potato, and for dessert papaya with orange and cinnamon. In addition, the administrative department of the center will congratulate all patients on Canary Islands Day with a commemorative card on the various food trays.

At the Doctor José Molina Orosa University Hospital in Lanzarote, the first course is a Canarian salad with avocado and local cheese, the second course is a stew with mashed potatoes, sweet potatoes and mojo sauce, and for dessert, gofio mousse.

The Fuerteventura General Hospital has put together a menu for the day that includes prime watercress stew, second-rate goat meat in gravy and cakes Mari Pepa for dessert.

The University Hospital of La Palma has prepared a menu that includes ground beef soup as a starter, ribs, potatoes and pineapple with coriander mojo as a second and gofio and banana flan for dessert.

For its part, the Nuestra Señora de los Reyes Hospital in El Hierro offers a menu consisting of pasta soup as a starter, Canarian stew with coriander mojo as the main course and gofio mousse as a dessert.

Patients admitted to the Nuestra Señora de Guadalupe Hospital in La Gomera can enjoy watercress stew with cheese as the first course, tuna with mojo sauce and sweet potatoes as the main course, and roasted milk for dessert.