Six of our ambassadors from Asia, Europe and America share their experiences of winter riding. Download their favourite local routes, read the recipes that fuel their rides and get a view of women’s cycling from around the world.
Karen Yung, USA
Jasmine Dotti, Italy
Ailin Hsiang, Taiwan
Marjan Peters, Netherlands
Cath Litherland, UK
Sylvie Uyttendaele, Belgium
Rapha Core Collection
Ideal for everyday base miles, the Rapha Core collection is designed and constructed with simple quality for every road rider.
Rice bowl with sweet potato, avocado and soy sauce eggs
The key to this recipe is that it’s not really a recipe: it is held together by a few staple ingredients with the rest made up of what you have to hand.
I like to make much of it in advance, so when I’m back from a cold ride and looking for some quick calories, there’s just a few minutes of assembly required. If you haven’t made the eggs in advance, just omit the soy sauce soak and you can make them in under 10 minutes.
- 1 cup/ 185g rice (or other grain – I prefer Japanese short grain rice)
- 2 cups/ 235ml water (or chicken/vegetable stock)
- 2 large sweet potatoes, peeled and cut into small cubes
- 1 avocado, cored and cut into slices
- Handful salad leaves (such as arugula)
- 2 garlic cloves, peeled and smashed
- 2 scallions or spring onions sliced (including green tips)
- Squeeze of maple syrup
- 2 tbsp olive oil, for drizzling
- Salt and pepper, for seasoning
For the soy sauce eggs:
- 1 tbsp sugar
- 6 tbsp warm water
- ¾ cup/ 180ml soy sauce
- 2 tbsp sherry vinegar
- 1 large egg (I like to do batches of 6 at a time)
- Salt and pepper, to taste
Rice: Add two parts liquid (water, chicken or vegetable stock) to one part grain and boil until tender. If you have a rice cooker, this can be popped in right before your ride and kept warm until you’re ready to eat.
Roasted sweet potatoes: Preheat oven to 425F / 220C. Cut the cleaned sweet potatoes into small cubes and place on large baking tray with the garlic. Drizzle with olive oil, add salt and pepper and toss to coat. Roast for 30 to 35 minutes until soft and golden, turning and stirring occasionally. Once cooled slightly, squeeze over the maple syrup and add the scallions/ spring onions.
Soy sauce eggs (a la Momofuku): Whisk together the water and sugar until the sugar is dissolved. Add the sherry vinegar and soy sauce and stir together. Bring a large pot of water to the boil. Carefully place the eggs into the boiling water and set a timer for exactly six minutes (for a perfectly runny yolk). Meanwhile, prepare an ice bath on the side. When the eggs are done, quickly submerge them in the ice bath. Once cooled, peel the eggs and place them into the soy sauce mixture to marinate in the fridge for at least two hours.
To assemble the bowl:
Scoop rice into bowl and top with a scoop of roasted sweet potatoes, sliced avocado, and a soy sauce egg, sliced in half. Add the fresh salad leaves and anything else you fancy (sometimes I add nuts, pickled veggies, or kimchi).
Buckwheat pasta with avocado pesto (gluten and lactose free)
This an incredibly simple but satisfying meal and given that it takes less than 10 minutes to prepare it’s perfect for when you’re hungry after a ride. Buckwheat is naturally gluten-free.
- Buckwheat pasta (allow 80g per person)
- 1/2 large, ripe avocado
- tbsp hot water
- Extra virgin olive oil
For the avocado pesto:
Peel chop and dice the avocado, add the salt, pepper and olive oil and blend until you have the consistency of pesto.
Boil the pasta and cook until al dente. Drain and let it finish cooking in the pan. Stir in the pesto and serve.
Serve with a mixed green salad using the other half of the avocado.
Baked avocado eggs
This recipe offers a source of healthy fats and is rich in Vitamin B-6, folic acid (Vitamin B-9) and Vitamin C. Eggs are also a high-quality protein for recovery after exercise. What’s more, it only takes 15 -20 minutes to prepare.
- 2 avocados, halved, stones removed
- 4 large eggs
- 2 tbsp chopped fresh chives
- Salt and freshly ground black pepper
Preheat oven to 390F / 200C. Using a spoon, scoop out about two tablespoons of avocado flesh to create a small well in the center of each avocado. Crack one egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.
Four seed granola breakfast bowl with fresh fruit and soy milk
Seeds are packed with vitamins, minerals and fibre. The granola alone in this recipe contains a source of calcium, magnesium, iron and Vitamin C. Unlike many shop bought granolas this one is not high in sugar but it’s still really moreish, especially with the fresh fruit.
Makes approx 500g granola:
- 180g oats
- 60g sunflower seeds
- 60g pumpkin seeds
- 30g flax seed
- 30g sesame seed
- 100g raw assorted nuts
- 1 tbsp cacao
- 1 tbsp maple syrup
- 3tbsp water
For 1 large breakfast bowl:
- ¼ mango
- ½ pear
- ½ orange
- ½ banana
- Baking parchment
Preheat your oven to 180C / 350F. Mix all the dry ingredients together in a large bowl. Add the water and maple syrup and mix well. Spread the mixture out a on a baking tray and cover with baking parchment. Place into the oven and bake for around 20 minutes. Stir the mixture and return to the oven for another 10 minutes. Cool the mixture on the tray and transfer to an airtight container.
Cut the fruit into small pieces and place in a bowl. Add about 4 tbsp of the granola. Pour over soy milk.
Easy peas and pesto pasta
This pasta is my meal of choice after an evening ride – it’s full of flavor and can be made in minutes. Perfect for refuelling post-effort.
- 1 tbsp olive oil
- 75g chorizo
- 1 large courgette
- 1 red pepper
- 1 cup frozen peas
- 200g penne pasta
- 2 tbsp pesto
- 50g parmesan
Heat the olive oil in a medium-sized saucepan. Chop the courgettes, chorizo and pepper and add to the pan to soften and warm through. Add the peas (this can be done from frozen) and cook together on a medium heat.
Meanwhile cook the pasta. Five minutes before the pasta is ready add 2 tbsp pesto to the chorizo and veg.
Drain the pasta and add to the pan of pesto, chorizo and veg. Stir well, season with salt and pepper. Sprinkle over the parmesan cheese add serve.
French onion soup with garlic croutons
This traditional French soup is one of my favourite things to eat after a ride. It’s full of flavour and the croutons make it a bit of a treat.
- 5 tbsp butter
- 1 tbsp vegetable oil
- 4 medium onions, peeled and thinly sliced
- 1 1/2 cups dry white wine
- 6 cups beef broth or stock
- ½ tsp sugar
- 1 fresh baguette
- 1 garlic clove, cut in half lengthwise
- 2 tsp sherry
- 4 oz/ 28g Gruyere cheese, grated (about 1 cup)
- Salt and pepper
In a large pan melt half the butter over medium heat. Add the oil and onions and cook onions until soft, stirring occasionally – this should take about 15 minutes. Add the salt, pepper and sugar and continue to cook until the onions are deep golden brown and caramelized.
Add the white wine and increase the heat to high. Cook for 8-10 minutes until all the liquid has evaporated.
Add the broth or stock and bring to boil, reduce to a simmer and cook, uncovered, until the sauce is thickened and flavourful. Remove from heat and whisk in the remaining butter. Taste and adjust seasoning.
For the croutons:
Heat the grill on high. Cut two baguette slices for every serving of soup. Place the sliced baguette on a baking sheet and toast in the oven until crisp and dry but not browned (about 1 minute per side). Rub one side with the garlic clove and top with cheese. Return to the grill under the grill and cook for 3-4 minutes, until the melted cheese is bubbling.
Divide the soup between soup bowls. Top each with two croutons and serve.