Se muscler à LYON

Sunday wake up early and workout alone, boring !!! I was looking for a group which suggests street workout or outdoor workout. By sudden, I found a group of young Cambodian who is passionated in sport!!!! They created this group and coaching people who want to build their strength and muscles; Is it a coincidence or is it a gift? The sessions are free of charges!!! Wooooooaaaaaauuuuhhhhhh, I love the idea !!! The programs are for everyone, it doesn’t reserve only for Cambodian or only Asian !!! I couldn’t ask for more.

Soon enough, I got a contact with Bruno Lafayen , one of the founders, to get some more information. He told me to join a session on Sunday at Parc Parilly, Venisseux.

I was so excited and joined them on Sunday morning at 10 am. Well, I met few others people who joined us for the workout. We were trained by Maxime Khum, another founder of the group.

I asked what we are going to do to day, then Maxime told me ” This gonna be so much fun, no worry. ” . I was like Hmmmmm,,, This sounds scary. LOL!!!!

I have to admit that the session was tough and intense, yet time flies!!! When he said “ok, we are done for today.” I was like “Huh,,, finish finish?!!!” Wow, as he said it was so much fun, I enjoyed my time with them. I can’t wait to do it again with them!!!! Oh and my muscles got sore later on, ouchhh…

 

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Here is what they are doing you can have a look and come to join us if you are around!!!!

Se muscler à Lyon

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Pappardelle noodles and XÉRÈS VINEGAR

Cooking at work makes me feel like home. Yeah, I know I am so lucky to have a small kitchen here to cook whatever I want ( or almost ).

Here we need for one person

olive oil

a cup of brocoli flower

1 minced shallots

3 minced dried tomatoes

a cup of Pappardelle noodles ( I used fresh one )

some water

Seasoning

2 tbs of XÉRÈS VINEGAR

salt, papper to taste

dark soy sauce ( a touch of Asian dish 😉

How to cook

  1. Heat a pan then add brocoli flower in, stir well, follow by minced shallot and dried tomatoes. Keep stirring.
  2. Add XÉRÈS VINEGAR then mix well until the brocoli almost cook.
  3. I add Pappardelle noodles directly to my veggie sauter. Add some water to cook the noodles then salt and pepper. Keep stirring until the noodles is cooked. Then voila.

 

 

Optional you can add cheese or basil before serving

I love both!!!!

Cep wild mushrooms

Such a beautiful day that I had a chance to go to Flee market which is just right in front of my apartment. I walked around then a stand which full of mushrooms caught my eyes. I grabbed some cep mushrooms to make as side dish with my grilled chicken. This would be wonderful. Mmmm

It’s so French, lol… Cèpe persillé…

Here I needed

200g of cep mushrooms

Half brunch of persil ( minced)

2 cloves of garlic ( minced)

Chicken cooking sauce (Since I also grilled my chicken,  I use some chicken cooking sauce for my cep mushrooms recipes)

A pin of salt and black pepper for seasoning

How to make it

  1. Cleaned up mushrooms and throw few second in hot boiling water to clean the dirt from them, then rinse with cold water.( advice from the seller lol)…  cut as you desire then set aside.
  2. Heat a frying pan wait until it turns hot then put chicken cooked sauce in. Next add minced garlic and persil. stir well until you smell fragrance from the mixture then put your mushrooms in. stir well, salt and pepper. stir again for couple of minutes the voila.

Oh gosh… heaven is just in front of you… mmmm

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This is amazing 

Brasserie Georges

What’s a nice Sunday afternoon! Today is different, I am free from cooking. I am invited to have my Lunch in one of very famous brasseries in Lyon, Brasserie Georges. I’ve always heard about this restaurant. So yeahhhhh!!!!

I walked down the street which was not so glamour, suddenly I found myself in front of an immense entrance, I was welcomed by charming waiter in very old chic fashion. Mmmmm I felt back in old French era. He guided me to my table. Very high ceiling, lots of red benches and white table, few great big chandeliers and the decoration is simple yet so elegant , but somehow my first impression was factory.

The service was good, they gave me menu and I ordered the suggestion of chef, for me that would be the best of the day.

To be honest the dishes were ok, that’s Lyon foods, but there are alot better in town. I still enjoyed it, even though I couldn’t finish my dish.

I love the small old machine which made birthday songs. That’s so cool!!!

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One of the restaurants in my list is tasted. I am happy!!!

Pumpkin pesto

Sometimes the ideas come from the fridge, so I gave a look then I found grilled asian pumpkin left, a bunch of basil and puff pastry which I bought the day before. Well, well,,, Maybe we should try something different 😉 . I want a tart of pumpkin, I also found some mushroom left. I think we have enough main ingredients for this delicious dish.

 

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LOL I made some mess on my plate, that prouves the cooking skill haha

For Pesto

a bunch of basil

100 g of cashew nut

lime juice

about 70 cl ( more or less up to your taste )

4 cloves garlics, peeled

salt and pepper to taste

put all the ingredients in a food processor then you will have a delicious pesto.

For pumpkin

Half of medium size asian pumpkin, grilled and blended

white mushroom, chopped or cut as size you desire

1 can of coconut milk

1 egg ( 2eggs if necessary )

3 tbp of flour

salt and pepper to taste

How to cook

  1. Turn on the oven to 200 degree about 15 mins
  2. Mix the Pumpkin mixture, chopped white mushroom, flour, eggs all in a big bowl then pour graduately coconut milk in the mixture and keep stirring till you have a nice smooth texture then salt and pepper.
  3. Prepare your puff pasty in a pie plate, any form you like
  4. Put pesto sauce all over Puff pasty then follow by Pumpkin mixture from N1
  5. Then put in the oven for 40 mins or 50 mins or or until knife inserted near center comes out clean. Ps_ lower the heat down to 180 degree 😉
  6. You can serve it cold or hot, your choices.

 

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mmmmm little salad next to my delicious pumpkin

Summer Pizzas

I love pizza and even more when it’s different. Well, these are really simple recipes which you can make at home with very little expense, yet it looks expensive and delicious. 😉

I made two pizza today but I going to share you one recipe this week and another one will be next week, maybe 😛

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Here we need

Half of red onion ( thinly sliced )

1 zucchini ( thinly sliced )

1 beet ( cut in small lovely cubs )

pin nuts

little bit of thyme

Grated Gruyere cheese, some Gruyere thinly sliced for topping

Pizza dough

Seasoning

1 tbsp of Raspberry vinegar

1 tbsp of brown sugar

2 tbsp of olive oil

little bit of salt

little bit of black pepper

1 tsp of honey

little bit of butter ( optional )

Cooking

  1. Marinade red onion with raspberry vinegar, brown sugar and olive oil. set aside
  2. Heat the pan with little bit butter n oil, put beet cubs in then seasoning with salt, black pepper and honey. let it cook little bit then set aside
  3. Heat the oven for the highest temperature. Then you put your pizza dough on pizza dish or whatever that you going to put in the oven LOL.
  4. This pizza we use marinaded red onion as pizza sauce, then you put the zucchini on top of it, follow by cooked beet. Then spread generously grated Gruyere cheese. End it up by some of Pin nuts and thyme.
  5. Cook about 10 to 15 minutes then put some Gruyere cheese on top just before serving.

TATADAAAAA here you have your delicious PIZZA !!!!

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 Another one is sweet potato pizza, see you till next week. 😉

Clear Noodles

Almost Khmer new year, nostalgic!!! When I was a little girl, my mum made this dish, stir fried clear noodles, for special occasion only such as Khmer new year, Pchum Ben… We can make it in different ways. Today I made one in my own way,,,

Here what we need

3 small clear noodles

Tofu ( cut in very small cubs )

1 cup of dry black fungus mushroom ( soak them in water then slide thinly )

5 black mushroom ( soak them in water and slide thinly )

dry shrimps ( vegetarian you can ignore this one )

1 shallots ( thinly slide )

ginger ( thinly slide )

green onion

vegetable oil

1 cup of water

SAUCE

feel free to adjust to your taste, 😉

3 tbp of oyster sauce ( mushroom sauce for vegetarian )

1 tbp of fish sauce ( vegetarian you can ignore this one )

2 tbp of soy sauce

1 tsp of dark soy sauce

2 tbp of seame oil

1 tbp of brown sugar ( honey )

mix them togethers

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stir fried clear noodle

How to make

  1.  Heat up a pan and fill with a cup of water, if you have chicken stock even better. When water is boiled put half of the sauce in the water and then put the clear noodles, wait till it almost cooked ( add water if neccesary ) and then remove noodles from the pan. Set aside. by doing this your clear noodle will absorbs the taste of sauce and water. This makes the dish tastes even better
  2. Heat up the pan and put some oil, fry the Tufu till they turn golden brown. set aside
  3. With the same pan you throw ginger, shallots and follow by dry shrimps in. mmmm it will seduce you with the aroma. Then throw mushrooms in. Stir well, then put some of the sauce in. Stir well and let it cook little bit then throw the fried tofu in. Mix them really well.
  4. finally put the cooked clear noodle in. Then green onion just before turn off the heat.

Now time for eating mmmmmmmmmmm, I love eating with dry chilli or chilli sauce,,,

little bit of grilled peanuts, oh gosh,,, heaven is just in front of you,,,