Our comforting recipes after a winter cycling outing

Winter never stops cycling enthusiasts. Cycling in cold weather makes you dig deeper, and your energy expenditure increases tenfold. That’s why it’s so important to eat well to promote recovery if you want to get back in the saddle quickly. At Abicyclette Voyages, cycling isn’t just a sport, it’s a way of life.

That’s why we love winter cycling days for those special moments when we return to our cosy homes and prepare delicious meals.

Here are some of our staff’s tried-and-tested recipe ideas. These carefully selected dishes are not only designed to satisfy your appetite after a winter cycling adventure, but also to celebrate the joy of eating well, an essential aspect of our holistic approach to cycling and well-being.

Here are our 4 comforting recipe ideas after a winter outing:

Roasted Camembert, by Lucie

“Norman that I am, I could not resist presenting you with a dish made with the cheese of excellence from my region: Camembert. A gourmet, comforting recipe that embodies a delicious combination of flavor, practicality and benefits for the body after a good workout!”

Camembert is a source of protein and calcium, which are important for muscle recovery and bone health. However, it’s essential to combine it with elements such as vegetables, fruit and carbohydrates to ensure nutritional balance. Adding a salad, apple wedges and sports bread to the dish complements the cheese by providing varied nutrients, fiber and energy.

Here are the ingredients and recipe for a delicious oven-roasted Camembert:

Ingredients for 2 people:

• One raw-milk Camembert from Normandy
• Thyme
• 2 teaspoons of liquid honey
• 2 apples
• Salad greens : Lettuce, Batavia, Lamb’s lettuce…
• Sports bread from the bakery

Preparation :

• Preheat oven to180°C (gas mark 6).
• Camembert preparation: Remove the packaging from the Camembert and return it to its original wooden box, without the lid. Cover the base of the wooden box with aluminum foil to prevent the cheese from dripping into the oven. Score the Camembert with a knife, add the thyme and honey and place in the oven for 15 to 20 minutes.
• Check for doneness: prick the Camembert in several places with the tip of a knife. It should be warm and runny inside. You can remove it at this point.
• Serving suggestions: serve the hot roasted Camembert with the salad of your choice, several apple wedges and pieces of sport bread, ideally toasted, to dip into the melting cheese.

Sausage Rougail, by Chloé

“I’ve chosen to present you with a sunny, comforting recipe that warms you up after a winter cycling outing. After pedaling all day, the need for comfort and energy is felt. It was in this quest for a tasty pleasure that I opted for this recipe: sausage rougail. It’s a slightly spicy dish that gives you energy after a hard day’s work. This colorful, fragrant dish is a source of comfort for the taste buds. A true celebration of the senses after a day of cycling!”

Here are the ingredients and preparation for this recipe.

Ingredients for 4 – 6 people: 

• olive oil
• dried chiili pepper
• onion 
• canned peeled tomatoes (or fresh tomatoes, depending on season)
• tomato pulp
• tomato concentrate
• 8-10 smoked sausages
• garlic
• bay leaf / bouquet garni (Kub or)
• cane sugar (to thicken the sauce)
• salt and pepper

Preparation :

• Brown the onions and garlic cloves in a large cast-iron casserole, just long enough for the ingredients to reduce a little and the food to color.
• Cut the sausages into small pieces and add them to the onions and garlic.
• Wait 5 to 10 minutes, then add the pulp, tomato paste and peeled tomatoes and simmer until thickened, before adding the bay leaf or bouquet garni.
• Simmer for a few minutes (15 to 20 min), waiting for the sauce to thicken.
• Sprinkle with cane sugar (to bind the sauce).
• Simmer over low heat for 30 min to 2 hrs.

Butternut squash gratin by Gaëlle

“Having lived in Naples, Italy, I’m delighted to introduce you to a traditional dish I discovered during my stay: pasta al forno. This Italian specialty often comes in several variations, but today I’d like to share with you a vegetarian version, with seasonal vegetables. With just a few ingredients, this recipe offers an alternative to classic Italian dishes such as pasta carbonara and pasta Bolognese.”

Not only is this comforting preparation a treat for the taste buds, it’s also a wise choice after a day of physical exertion, such as a bike ride. The starch in the pasta provides a source of energy for recovery, while the melted cheese adds a tasty touch to this Italian dish.

Here are the Ingredients for four people:

• 400 g hole pasta: penne type
• One butternut squash
• Scamorza: Italian cheese (smoked mozzarella) (available from Italian delicatessens or supermarkets): You can also replace this cheese with Gruyère or grated Comté.
• 25 cl full-fat cream
• Oregano
• Salt
• Pepper
• Olive oil

Preparation: 

• Peel and cut the squash and remove the seeds.
• Spread the diced squash on a baking sheet. Drizzle with olive oil and sprinkle with oregano.
• Place in the oven at 180° C for 20 min.
• Remove the squash and blend with 25 cl of cream to make a butternut cream.
• At the same time, heat the pasta (according to the time indicated on the packet).
• Mix the pasta with the butternut cream.
• Add the diced Scamorza, salt and pepper.

 (Depending on taste, the following step may be omitted)

• Place in an ovenproof dish for 20 min, then 5 min on grill mode to brown.

Buon Appetito! 

Dutch split pea soup, by Sebastien:

“I’ve chosen to present this traditional Dutch recipe: Erwtensoep. I discovered it during my 10-day bicycle trip from Amsterdam to Bruges. It was in brown cafés, with their warm wooden decor, that I first had the pleasure of tasting this comforting soup made with split peas and pork knuckle. These cozy, convivial places are popular get-togethers for family and friends. I had enjoyed eating this soup after my cycling outings.”

It’s a very nutritious recipe, and it warms you up after a winter cycling outing. What’s more, its ease of preparation means it can be cooked in advance and reheated quickly, making it a practical choice after a cycling outing.

Here are the ingredients needed to make this soup for 6 people:

• Split peas (350 g)
• 1 leek
• Celeriac (200g)
• 2 carrots
• Green beans (150 g)
• Potatoes ( 300 g)
• Smoked pork belly ( 6 slices)
• Three smoked pork sausages
• Smoked pork bacon (350 g)
• 150 g pork shank
• 1 onion
• 3 tablespoons oil
• 3½ l chicken stock
• salt and pepper

Preparation :

• Cut the sausages, bacon and shank into small cubes or slices.
• Soak the split peas in plenty of cold water for one hour.
• Heat two tablespoons of oil in a large pot, then sear the pork shank for 5 minutes until golden brown.
• Once rinsed and drained, add the split peas, shank and bacon to 3 liters of chicken stock in a saucepan. Simmer over medium heat for 1 hour.
• Then add the chopped vegetables and potatoes to the pan. Pour in the remaining chicken stock and simmer for a further 30 minutes.
• During cooking, you can arrange the slices of pork belly on a baking tray lined with parchment paper. Cover them with another sheet of parchment paper, then with a second sheet to flatten them. Bake in a preheated oven at 180° C for 20 minutes.
• Fry the sausage slices in olive oil over high heat for 2 minutes, stirring regularly.

Depending on your preferences, you can enjoy it as a velouté or with chunks. Arrange the pieces of smoked bacon on top.

The moment after a physical outing offers not only the opportunity to savour the efforts made and the distance covered, but also to revitalize the body. After a medium or long bike ride, it’s advisable to eat a balanced meal rich in carbohydrates, proteins and fats within 30 minutes. The aim is to replenish energy reserves, promote optimum muscle recovery and prepare the body for the next day’s ride.

Let’s not forget, too, that paying attention to your mental well-being through a variety of small treats also contributes to becoming a more successful cyclist. So, the next time you’re back home after an adventure on two wheels, take the time to treat yourself to these culinary delights that warm both body and mind. A well-deserved reward for your efforts on the road.

Here are a few cookbooks to keep you inspired, with recipes specially designed for cyclists.

Vélochef in Europe is a book featuring specialities from destinations known for their cycling culture: Mallorca, Girona, Nice and Lombardy. This book is a source of inspiration for both cycling and cuisine.

We also recommend the book Grand Tour Cookbook, with its healthy, cyclist-friendly recipes. Hannah Grant was the cook for the Tinkoff-Saxo cycling team. She offers 3 to 5 recipes a day over 21 days, the total number of stages in the Tour de France.

If you’d like to enjoy good food in a friendly atmosphere, without needing to cook, head for the bike cafés. Don’t hesitate to discover these comforting recipes, such as rougail saucisse, one Saturday lunchtime a month at Ta Grand-mère à vélo, in Rennes.

We wish you lots of cycling fun, and bon appétit!