In the following blogs all of us at Swissphysio would like to share with you our way to cope with the lock-down and our favourite recipes. No need to say that we would love to hear from you. What are you doing, your thoughts and your experiences? Why don’t you drop us a mail or send a funny picture of you or a video? If you agree then we could share your comments with everybody
Here how Monica, one of our desk angels, is experiencing her lock-down
Monica is the Italian touch of our international team. Always ready to go the extra mile to help our patients, especially the elderly, she is one f the smiling angels behind the desk when you come to Swissphysio. A realItalian mamma at heart she devide her time between family, swissphysio and helping in one at the local school
About the lock-down
1. What have you been doing to stave off boredom.
It is not my case as I have to cook more (family at home also for lunch, not only dinner, plus my son is back from uni..), I have more food shopping, cleaning, ironing to do… more gardening as the help is not coming during lock-down! ☹. But I force myself to follow my Pilates instructor online!
2. Have you discovered any new hobbies or interests.
Yes! With all the family we are watching every night one episode of the series: The Bureau. We love it! And it is a way to stay longer together after dinner.
3. What do you miss most about normal life?
Talking with people … I feel anxious to go out, what I miss is the safety to be out and about.
4. What is the first thing you will do when this is over.
As soon as this will be over I will go again to the pub with my two girl friends on Friday afternoon
5. What are your top words of encouragement or advice for people during lock-down.
Stay healthy. Read news and books ( I love the writer Simonetta Hornby, she is from Sicily and lives in London)
The Recipe: Pesto alla Genovese
PESTO SAUCE (nut free)
Pesto originates from Liguria Riviera in Italy (Pesto alla Genovese) but there are many different versions of pesto. This specific recipe is from the East of Liguria, where my in-laws are from. Unlike in other regions in this part of Liguria the recipe does not contain pine nuts, but you can add them to your liking.
This sauce is amazing to enhance a plain pasta dish and I recommend linguine, trofie or lasagna pasta. If you are making pesto lasagna you will need to multiply this recipe as well as make some bechamelle sauce. If you want to be fancy why not add a glass of chilled Gavi (white wine) to encapsulate your Italian experience.
Ingredients: (SERVES 4)
Basil – 60g
Garlic clove – half
Pecorino romano cheese – 80g
Extra virgin olive oil
- Wash your basil and dry it well.
I usually use a salad spinner and then gently pat the basil with a clean dishtowel, it is important that the basil is dry.
- Grate the pecorino cheese.
You can also use parmesan if you don’t have pecorino but in this case you need to add a little pinch of salt.
- Finely slice the garlic.
- Add the basil, the grated pecorino, and the sliced garlic into a small mixer and blitz until everything is finely chopped and well amalgamated.
- Move everything in a small bowl and gradually add the extra virgin olive oil turning with a small spoon until the pesto sauce reaches the correct consistency, it should be like a paste.
Your sauce is ready to be added to your pasta.
Remember to salt the boiling water before adding the pasta and take care not to overcook it, now serve up and enjoy your little plate of Italy.
And what have you been doing and what is your favorite recipe?
Please tell us by email, firstname.lastname@example.org or via Facebook @swissphysio.
We look forward to hearing from you.Published on: 30th April 2020