Up into the land of Chapels and Churches - Week 3 of Cycling Training

Up into the Welsh Hills with 2000 ft ascent - Week 3 of Cycling Training

(to see all articles go to my London 2 Paris Page)

This week I haven't been able to get out during the week but I don't feel too guilty as I have had a couple of sessions on the spinning bike to keep up the training.  Today (14.6.15) I decided to make up for this by doing some hill training.

The aim was to cycle from my home all the way up to the Brennig Reservoir which I cycled around last week. This would take me along back roads through the small hamlets of Prion, Saron and Nantglyn before turning for home travelling through Bylchau and Denbigh.

Before I left I prepared some breast of Welsh lamb rolled up with apricots, rosemary and sage and place it in the oven on a low heat (recipe to follow) with some potatoes and carrots.  It would be something to look forward to when I arrived back home.

Llanrhaeadr Church

I started out mid-morning at a slower than usual pace as I had in front of me a 25 mile route with a 2178ft of ascent (sounds better than 664 meters), that is nearly the same as cycling from Snowdon's car park to the top and back.
First I cycled past our local church with it's famous Jesse Windows and took the next turning up towards the Glyn.  I started climbing almost immediately and for the next couple of hours I would hardly stop climbing.

Y Glyn - Turn left for Prion

Once I reached the small hamlet of The Glyn (Welsh for Glen) I turned left for Prion (which is an old word in Welsh for Perfect) From there it was a slow steady climb all the way up until I reached Pant Pastynnog Church. 

Prion (Pant Pastynnog) Church

On reaching the Church the only consolation I had was the beautiful views I had around me and a hill going down. But this was short lived because at the bottom I saw a road sign indicating a hill in front with 17% gradient.  I was wondering as I turned the corner what a 17% gradient hill looks like, I know now, bloody steep.

Capel Saron (Chapel built in 1908)

With great effort I was able to pull myself to the top and was rewarded with the sight of Saron (Israeli name meaning 'his song') Chapel which was built in 1908 in front of me.  As you are probably aware by now Wales is full of chapels and churches.  From here I turned right towards Nantglyn (Welsh for Stream in the Glen)and after a mile or so was rewarded by the first serious down hill section.  With the wind whistling in my ears I sped down into Nantglyn.  But when there is a down there is always an up.

Road down to Nantglyn

Upon reaching village I turned right to follow the sign for Soar but after only a 1/4 of a mile the road forks and here I see my first sign for the Brennig, 3 miles.  From here on it was again a slow relentless climb all the way to the top.  But once there I was rewarded by stunning views back over Nantglyn towards the Vale of Clwyd and the Clwydian Range in the distance.  Here I stopped for a bite of my small snack bar I had brought with me.  It is one of those with a 'Did you know' caption on it.  It said did you know that an elephant can walk 50 miles in a day.  I felt like screaming 'I'm sure they bloody can they have four legs and probably no hills to climb'.

Looking back down towards Nantglyn and the Clwydian Range in the distance

I cycled on knowing that it would not be long before I reached the half way mark and I could turn my nose for home.  The road now took me into the moors and from lush surrounding I was now surrounded by barren moorland.  In the distance I could see the Sportsman's Arms which use to be the highest and probably most isolated pub in Wales until it was converted into a residential dwelling.

Hiraethog Moors - Sportsman's Arms in the distance

Finally I reached the half way point at a T junction with one road leading to Pentrefoelas and in the other direction to Denbigh and home.

Halfway point, turning right for Denbigh

After a couple of miles of relatively flat road I came to Bylchau and from here on the road was definitely downhill.

Bylchau

The view on my right looked down again into the Vale of Clwyd but I barely noticed it as the miles disappeared quickly under my wheels.  I zoomed past the mile markers 6 then 4, 3 and finally 1 mile to Denbigh.

Only one way is down

Before I new it I was turning a corner in the road and Denbigh Castle loomed up in front of me.  This was a welcome sight but I did not linger as I imagined the pot roasted breast of lamb I had left cooking in the oven.

Denbigh Castle

Three miles later I was back home having notched up another week of training.  After a quick shower I was ready for my sumptuous meal served up with buttered mash.  Well there has to be some rewards for all this effort.

Salmon with black pepper and ginger

Salmon with Black Pepper and Ginger

Ingredients for the sauce, sugar, garlic, lemon, ginger, pepper corns, sesame oil, fish and soy sauce.

Fish is a meat that we often feel should by handled with care and should be accompanied with delicate herbs and sauces, but salmon is one of the exceptions. This recipe is bold and delivers a punch from the combination of fiery pepper corns and the zing of ginger.

This is a very quick and easy super recipe with the salmon only needing about 20 minutes marinading time with a further 15 minutes of cooking time.

Ingredients Serves 4

4 pieces of salmon fillets about 100 to 150g each

Sauce

1tsp brown sugar

5 cloves of garlic

juice of 1 lemon

1 1/2 tbs Soy sauce

1/2 tbs fish sauce

1 1/2 tbs grated fresh ginger 

1 tsp black pepper corns

200ml water

Place all the ingredients for the sauce in a food processor and blitz until you have a sauce mixture. Pour the sauce over the salmon and allow to marinade for about 20 minutes.

Salmon with pepper and ginger marinade

After 20 minutes take a heavy based pan and place on a medium heat. Place the salmon and sauce in the pan and once the sauce is bubbling gently, cover and turn the heat down slightly.  Cook until the salmon starts to flake (10 to 15 minutes depending on the size of the fillets, add a bit of water if sauce dries up to much). Once the salmon is ready place on a bed of rice and pour over any sauce.  Or for a special dish add some cumin, coriander, peas and sweetcorn to the rice. (see ingredients below)

Rice with Coriander and Cumin

Ingredients

400g Rice

100g peas

100g sweetcorn

6 cardamon pods

1 1/2 tsp cumin seeds

1 tsp coriander seeds

1 vegetable stock

Place all the ingredients in either a rice cooker or in a saucepan. Add water to cover until you have one finger thick level of water above the rice.  Cook until rice is ready about 15 minutes.  

End of Week 2 Training with Hiraethog Lakes Bike Ride

End of Week 2 Training with Hiraethog Lakes Bike Ride 

7th June 2015

Llyn Alwen - Alwen Reservoir 

With Snowdonia being so close many people bypass the beautiful jewel of nature which is Hiraethog Moors.  With it stunning landscape, thick forests, tranquil lakes and open spaces it is an ideal location for walks or bike rides.  

Today was one of those beautiful blue sky days when I decided to head out to cycle around one of the reservoirs that is located on the Hiraethog moors. Alwen is not as well known or used as it's sister reservoir, Brenig.  Due to lack of use cycling the 7 miles around this lake can leave you feeling totally alone with nature.  

Part of the track that circles the lake cuts through the local forest.

The track is all off road and undulates as you go along cutting quite often through forest before opening up to open moorland.

Hiraethog Moor

At the end of the lake you cross from one side to the other over an old bridge before you face the most challenging part of the circuit with a climb up to the peak of Mwdwl Eithin.

Bridge over Llyn Alwen - Alwen Reservoir

Once you drop down on an the other side the track becomes level again except for a couple of small climbs and soon you are back at the start after crossing the gravity-arch masonry dam.

Alwen Dam

After finishing this ride I headed over to Brenig Reservoir to meet up with the rest of the family for a 9 mile bike ride around the larger of the two lakes.  Starting clockwise around the lake the route, for the first few mile or so, shares the road used by cars leaving the cafe area but then the track goes off road.

LLyn Brenir - Brenig Reservoir 

 This first section is the most challenging, especially for younger children, with quite a few small climbs.  But both my daughters managed the route well with very few grumbles.

Williams family on tour around Brenig Reservoir

The vista once you have reached the far end of the lake is stunning especially on such a clear day as today and in the distance the Aran Mountains can be viewed.

Looking down on Brenig Reservoir 

Half way round and heading back towards the lake.

View across Brenig Reservoir 

After dropping back down to the lake we stopped to have a small picnic.  Here we spotted a flock of Canadian and Greylag Geese swimming on the lake and nearer to shore in a pool the children spotted hundreds of tadpoles.

From here the track is much easier and the children sped along and we were soon back in the main car park where unfortunately for us the cafe had closed.  Once we had placed the bikes back on the their rack at the back of the car we headed down to Denbigh were we had an excellent well desreved meal in Con Amici.

Two tired children and or our dog after 9 mile Brenig Reservoir cycle ride 

15.56 miles Cycle Route

15.56 miles Cycle Route

Not many people around this morning when I first started out at 6.07am except for a flight or should that be gulp of swallows above my house.  The weather was better than usual with a beautiful burst of sun braking through the clouds above Moel Famau as I road through Rhewl (3.45 miles)

Sun over Moel Famau

Yes you have guessed it back on my familiar route around the Vale of Clwyd but this morning I have borrowed a watch that tells me my miles and times, exciting stuff!!!

I follow my usual route from home through Rhewl and up to Llanbedr.  The thing I notice more than anything this morning is the amount of rabbits that are out this time of the morning.  They are everywhere, in virtually every field I look and on the roads, there is literally a plague of rabbits in our countryside.  They have obviously recovered well from the myxomatosis that devastated the population a few years ago.  (Must make mental note to have rabbit stew)

Heading back from Llanbedr passed the Golden Lion in Llnagynhafal (where they make an excellent home made fish and chips) I then headed towards Llandyrnog.

Golden Lion Llangynhafal 

After dropping back down to Llandyrnog (10.2 miles from start at 59.32 minutes) I decided to take the road to Denbigh rather than the back road straight to Llanrhaeadr, why I have no idea.  This took me passed the St. Marcella's Church (or Llanfarchell in Welsh) which is a beautiful parish church with views looking back towards Moel Famau. (To find out more go to http://medieval-wales.com/site_31_denbigh.php )

St. Marcella's Church - Llanfarchell (Also known locally as Whichchurch or Eglwys Wen)

Once passed the church I took the first left which dropped me down to Brookhouse Mill (Another good restaurant which is worth visiting) then onto the main road back home which took me according to my watch door to door being 15.56 miles and a time of 1 hour 29 minutes.  I could use this watch to show assent and decent, fastest mile on route ect but that's getting a bit geeky.

Straight in the shower, breakfast of bacon and eggs again (no carbs) then off to work.

Cauliflower with Potato and Cumin

Cauliflower with Potato and Cumin

When I use to look at an Indian recipe I would usually go OMG 20 ingredients needed and do I have them all!!!

But I have come round to the fact that yes it is good to have all the ingredients if possible but it is not the end of the world if not.  You do loose elements and depth of the dish if more than one or two ingredients are missing but life is too short to worry if I don't have 1/2 a teaspoon of paprika to finish off a dish.

If you are going to cook Indian food on a regular basis the herbs and spices in this dish are the main staple ingredients to haveon your shelf .

Ingredients Serves 4

2 tbs sunflower oil

1 tsp cumin seeds

1 tsp finely chopped garlic

2 tsp grated fresh ginger

1/2 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

salt to taste (I used 1/2 tsp)

400g potatoes cubed small

500g cauliflower cut into small florets

100g broccolli cut ito small florets - optional (I had a bit left after a previous meal and added them rather than let them go to waste)
100ml water

1 tbs chopped fresh coriander

Pour the oil into a heavy base frying pan and when hot add the potatoes, gently fry until they start to soften slightly (about 5 minutes).  At the same time blanch the cauliflower and broccoli (if using) in boiling water for a couple of minutes and then drain.
Add the garlic to the potatoes and fry for a further minutes before adding the ginger, salt, turmeric, cumin, paprika and garam masala. Stir together then add the water, cauliflower and broccoli. Stir until all the vegetables are covered by the herbs and spices and cook for a further minute or until the water has evaporate.
The dish is now ready to serve with some chopped coriander to garnish.

Wet Morning in Wales

Wet Morning in Wales

Week 2 training for London to Paris and after doing 30 minutes on the spinning bike yesterday decided to go out on the road this morning.  6.39am start and surprise surprise wet start to the day in Wales.

Covered 13 miles around the Vale, from Llanrhaeadr to Llanbebr back to Llandyrnog then home. Feel as if I will get to now this route well over the next couple of months.

The weather improved as I went round and by the end the sun was out and in the distance I could see the glistening roofs of Denbigh.  Back home by 8.02am with bacon and eggs for breakfast.

Spicy Uzbeki Carrots with Cranberries, Goji Berries and Pistachios

Spicy Uzbeki Carrots with Cranberries, Goji Berries and Pistachios

(thanks to kevinscooking.com)

Spicy Uzbeki Carrots

I saw this dish on twitter only the other day and thought how great it looked and thought I would give it a try. I am so glad that I did as it turn out to be a fantastic side dish to the Indian meal I had prepared, Chicken Chettinad plus an extra side dish of Cauliflower, Potato with Cumin, (recipes to follow).

These carrots are infused with caramelized onions, a tomato base with spicy cumin, saffron and cinnamon. The taste buds are then exposed to the sweetness of the cranberry and goji berries with a kick from the chillies, finally you get the zing of mint and crunch of the pistachio nuts.

Ingredients

3 tbs sunflower oil
1 red onion
6 cloves of garlic chopped finely
3 dried chillies or two birds eye chillies (add more or less according to taste)
1 tbs cracked black pepper
2 tbs tomato paste
1/2 tsp cinnamon
1 tsp of salt
6 large carrots sliced
2 tbs cranberries or other dried fruit
2 tbs goji berries
1/4 tsp saffron
400ml water
1 tbs honey
2 tbs chopped mint
2 tbs pistachio nuts

Heat the oil in a heavy based frying pan and start to saute the onions until soft on a low to medium heat. Then add the garlic, chillies and black pepper.

Next add the tomato paste, cumin and cinnamon and stir then cook for a further minute for the spices to infuse with the onions and garlic.

Then add the carrots, cranberries, goji berries, saffron, honey, salt and water, stir and cook for about a minute on a medium heat until the liquid is bubbling.

Reduce the heat slightly and cook for a further 10 to 12 minutes, or until the carrots are tender (add a bit more water if it gets too dry).  By now the carrots should have a slight glaze from the honey, spices and tomato paste.

This dish can be served immediately garnished with the chopped mint and pistachio nuts or can be cooked before hand, covered and then reheated when needed.

For an accompaniment, in case the heat from the chillies is too hot, why not have an additional side dish of natural yogurt with zest of lemon sprinkled on top.

Bodnant Welsh Food Centre

Bodnant Welsh Food Centre

This is somewhere I go on a regular basis to buy Welsh speciality food and can highly recommend a visit.  I have also been on their cookery courses a few times and have enjoyed them immensely. 

Bodnant Welsh Food Centre handed industry Oscar for conservation work

http://www.northwalespioneer.co.uk/news/148646/bodnant-welsh-food-centre-handed-industry-oscar-for-conservation-work.aspx

www.bodnant-welshfood.co.uk/

A WELSH centre of excellence has been handed an industry Oscar for its conservation work at an historic Conwy farm.

The panel of judges in the prestigious RICS awards praised Bodnant Welsh Food Centre for breathing new life into the 250-year-old Furnace Farm complex at Tal y Cafn.

Calling the £6m project “an exemplar of sensitive conservation that is truly sustainable,” the judges also commended Bodnant for creating viable jobs and apprenticeships and promoting local food and drink.

The annual contest celebrates inspirational initiatives in the land, property and construction sectors. The awards were handed out at an event in Cardiff, hosted by ITV News presenter Andrea Byrne and attended by more than 220 property professionals.

Bodnant, which picked up the Welsh Building Conservation Award, now goes through to the national RICS Awards, where it will compete against other projects from across the UK later this year.

Based in a restored building dating from the 18th century, the food centre includes a farm shop, tea room, restaurant, wine cellar, cookery school and farmhouse accommodation.

Chris Morton, managing director of Bodnant Welsh Food Centre, said: “We are proud of the work carried out here in preserving the old buildings and giving them new life.

"It would have been easy to replace them with a modern construction. However the choice was made to rehabilitate them to create a project of which the area can be proud.”