TODAY LOUISE TURNER
In the following blogs Swissphysio would like to share with you our way to cope with the quarantine and our favorite 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 Louise Turner, one of our massage therapists, is experiencing her quarantine.
Although from Edinburgh Louise doesn’t really eat traditional Scottish food. Apparently she prefer a vegetarian curry recipe with some Argentinean malbec to a homey Haggis and whiskey .
Below her answers about the quarantine and the recipe of one of her favorite treats.
About the Quarantine
1. What have you been doing to stave off boredom.
I’ve been running every morning focusing more on longer distance and researching more into anatomy and physiology which is keeping me busy.
2. Have you discovered any new hobbies or interests.
I’ve actually done a few online pilates classes that I’ve never tried before which has been really interesting and beneficial to my running!
3. What do you miss most about normal life?
I miss EVERYTHING about normal life! Work, the gym, socialising and going shopping!!
4. What is the first thing you will do when this is over.
Go and see my parents and family.
5. What are your top words of encouragement or advice for people during lockdown.
I’d definitely say have a daily routine, get up early and make a plan. Do some exercise, start something new, decorate your house….anything that will keep you busy. It’s not a holiday and we need to keep productive and get creative.
The Recipe: Paneer and Cauliflower curry
Taken from the BBC Saturday Kitchen by Tom Kerridge.
less than 30 mins
30 mins to 1 hour
For the curried cauliflower
- 1 tbsp vegetable oil, for frying
- 800g/1lb 12oz cauliflower, cut into florets
- 225g/8oz paneer, cut into 2cm/¾in cubes
- 1 onion, thinly sliced
- 4cm/1½in fresh root ginger, peeled and grated
- 2 garlic cloves, grated
- 2 tsp curry powder
- 2 tsp ground turmeric
- 500g/1lb 2oz broad-leaf spinach, tough stalks removed
- 200g/7oz natural yoghurt
- Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper.
- Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper.
- Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10–15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute.
- Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted.
- Season with salt and serve with some dollops of yogurt.
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 youPublished on: 28th April 2020