Ride Eat Drink - Repeat - Eat what? Best is Petatou!
Photo: Oliver Schwarzwald
Before and after sport...
Afterwards, at least in terms of drinks, it's clear to me: cola or non-alcoholic beer. Alcohol stupidly interrupts the regeneration process and is not good for any athlete. Among the non-alcoholic beers, I have discovered Engel Kellerbier for myself. It is finely bubbly, not too tart, drinkable and really good against thirst. And it's not half a meal like a Hefeweizen. That would be after sport and what before? It can be carbohydrates. Unfortunately, I don't tolerate pasta very well, so I often fall back on the good old potato. Apparently potatoes have a better calorie and carbohydrate balance than pasta. Potatoes have no fat, only 70 calories and 15 g of carbohydrates per 100 g. Pasta has over 350 calories and 72 g of carbohydrates per 100 g. Potatoes therefore have fewer empty calories than pasta, which is good for feeling full. However, this also has the disadvantage that you have to eat a few potatoes for targeted carboloading. But it doesn't have to be an oversized portion before training sessions. Potatoes also contain a lot of niacin, vitamin B6, folic acid, vitamin C, magnesium and potassium, which are important for muscles and cells, among other things. A paean to the potato!
A very nice dish is petatou. Basically a small casserole with olives, gratinated with goat cheese. The acidity of the olives makes it not so heavy. The preparation is a piece of cake. It is perfect as a starter, main course or as a side dish with fried food, e.g. merguez. Serve with a beer.
6 servings as a starter:
650 g potatoes
125 g Nicoise olives or other black olives, pitted and chopped
2 tablespoons salt
10 sprigs thyme, plucked and leaves chopped
4 tbsp olive oil
1 cup cream
1 egg yolk
2 tsp light balsamic vinegar
2 tsp parsley, chopped
150 g goat's cheese, sliced
Petatou:
Preheat the oven to 190° convection oven. Boil the potatoes with 2 tbsp salt for about 20 minutes. Drain and
and leave to cool. When they are cool enough to touch - but still warm - peel the potatoes. Cut them into small cubes with a sharp knife and put them in a bowl. Bring the cream to the boil in a saucepan, let it reduce a little. Remove the cream from the heat and crack the egg. Carefully add the cream to the egg yolks in a thin stream. Fold the egg cream (save 3 tbsp), chopped olives, thyme, 2 tbsp olive oil and balsamic vinegar into the potatoes. Season to taste with salt and pepper and stir gently.
Oil 6 7 cm diameter cookie cutters and place on a tray with baking paper. Fill the rings with the mixture and press down. Place goat's cheese on top as required, I used 3 thin slices. Then spread 1 tsp of egg cream on top. Bake in the oven for about 20 minutes. Mix the parsley and the rest of the olive oil well. Season with salt and pepper.
Remove the petatou from the rings and serve with the dressing.
