Tuesday, 10 May 2016

A few of my favourite things: APRIL 2016

April 2016's favourite things...including:

Balance magazine - https://twitter.com/balanceldn

The Olive Fox - http://www.theolivefox.co.uk/

MARCH 2016 favourites - https://www.youtube.com/watch?v=iQ8YHmA7zmE

Netflix - https://www.netflix.com/browse

Line of Duty - http://www.bbc.co.uk/programmes/p00yzlr0

What would your favourite word of the month be? What valuable lesson have you taken away from April?

How to get in touch:

YouTube - http://t.co/CGZBkZnWU2

Twitter - http://www.twitter.com/Recovering_Life

Blog - http://yourlifeinrecovery.blogspot.co.uk/

Email - yourlifeinrecovery@gmail.com

Facebook - https://www.facebook.com/Recovering.Life

Monday, 2 May 2016

Recipe: Wiener Schnitzel

This recipe is for Wiener Schnitzel. Traditionally made with veal - I'm using pork loin steaks instead. Wiener Schnitzel is the national dish of Austria and are delicious and simple, if a little naughty (because they are fried). I have played around with the traditional recipe by adding herbs to the crust, as I think it adds so much to this already yummy dish.

Wiener Schnitzel's make an ideal light supper or decent lunch when served with a salad in summertime. I ate mine two days on the trot. I had one serving for dinner hot out of the frying pan and one cold for lunch - both options are equally tasty.

Ingredients: (makes 3-6 portions depending on appetites)

2-3 stale pieces of bread
A large handful of fresh herbs (I used a random mixture of thyme, mint and basil)
6 pork loin steaks
2 eggs
A splash of milk
Salt and pepper


1. Blitz together, using a food processor, the bread and herbs. Enjoy the incredibly fragrant wafts of fresh herb-y goodness. This mixture is now your breadcrumb mix; simple! Spread the mixture onto a plate.

2. Whisk together the eggs, milk and seasoning. You could always add some chilli, cumin or other spices to this mixture if the fancy takes you. Place this egg-y mix on a plate (be careful not to slop it over the kitchen counter in your haste, like I did!)

3. Put a little oil and a teeny amount of butter in a frying pan and get the pan hot , but not smoking.

4. Take each pork loin and dip it first into the egg mixture, coating each side, then place it into the breadcrumbs and pat each side so that the pork becomes covered in the herb-y crust.

5. Place the pork loins in the hot pan and let them cook and crisp for a 3-4 minutes on each side.

6. Serve the Wiener Schnitzel with a salad, or with your favourite kind of potatoes (chips, mash, potato salad etc.) and vegetables. Either way, douse the schnitzel liberally with freshly squeezed lemon juice, for a deliciously zingy, fresh and tasty meal.

 What meal are you enjoying cooking? Have you added your own twist to a classic recipe that you love?

How to get in touch:

YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life
Blog - http://yourlifeinrecovery.blogspot.com
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life