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Home  /  Blog  /  Swissphysio and Quarantine: here how we cope
Angela Petrocchi physiotherapist sport physiotherapy tynemouth swissphysio
5th May 2020

Swissphysio and Quarantine: here how we cope

TODAY ANGELA PETROCCHI

In the last blog of this series all of us at Swissphysio would like to share with you our way to cope with the quarantine 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 Angela Petrocchi, the physio @ SWISSPHYSIO, is experiencing her quarantine.

Angela is the head physiotherapist & sport physiotherapist and owner of Swissphysio. In case you didn’t know Angela is Swiss but has been living in Geordieland since 20 years. She loves living on the coast, the wonderful beaches and the whole atmosphere and people in the North East.

About about the quarantine

1. What have you been doing to stave off boredom. 

Boredom is not a word which crossed my mind. I have been quite busy using the time to catch up with many of the tasks which have been on my To do list for a long time. This include some painting work at SWISSPHYSIO and creating exercise videos.

2. Have you discovered any new hobbies or interests. 

               Together with my partner Andi, I started to learn a new language. He has many students from the Middle East and we decided to learn Arabic. Not an obvious task; in 3 days we just manage to politely say Hello but we are enjoying it. Also I rediscovered the pleasure of walking on the rocks during low tide, jumping from rock to rock going from the peer to Cullercoates. Such a good fun and exercise

3. What do you miss most about normal life?

Dancing tango and meeting with friends to play beach volleyball on the beach for hours. I also miss the interaction with my work colleagues and patients.

4. What is the first thing you will do when this is over.

As soon as it will be possible I would go to see my mother and family in Switzerland.

5. What are your top words of encouragement or advice for people during lockdown.

Even when you are worried about the actual situation and the future, try to see a silver lining and a positive side. We are going to come out of this stronger and more resilient.

Take pleasure on small things.

The recipe: Leg of lamb with herbs

4 people

This is a traditional recipe we cook for Easter but is great at any time of the year. You can cook the lamb in the oven or you can try it on a BBQ wrapped in foil.

I have to say that I never tasted any better lamb than the Northumberland one. The combination of the green grass and the sea salt gives the meat a unique and unbeatable flavour.

Ingredients for 4 people

Leg of lamb (800 gr)

Olive oil

Mustard (you choose if you want it rather stronger or milder)

3-4 garlic cloves cut longitudinally

Rosemary or /and thyme

White wine

A bit of lemon juice

Salt and pepper

Preparation (better if you marinate it 12 hours before the cooking)

Rub the lamb with sea salt and black pepper

Then “massage” the lamb leg with mustard

With a sharp knife apply some cuts under the skin of the lamb shank and in the front of the meat and insert the garlic stripes and the rosemary

Place it in a tray and cover it with a thin layer of olive oil and some with wine

Cooking

Panfry the lamb leg at high heat on all sides so that it looks nicely brown (roughly 6-8 minutes)

Place it in a cast iron pan, cover it with some more white wine and oil as necessary

Add a bit of lemon juice

Cover the pan with the lid and cook for 45 min at 180-190 degrees depending on the size of your lamb leg.

Now and then take it out of the oven to arose the meat with the juices

I like the meat quite pink. If you would prefer it more well done after 45 min leave it to rest for an other 10 minutes with the lid on and the cooking will continue.

I like to eat this succulent dish with baked potatoes and steamed tomatoes covered with herbs, or even just with a nice mix salad. Depending on the weather.

Buon appetito, enjoy your meal

Published on: 5th May 2020