Quinoa-tomato bowl

Quinoa-tomato bowl

Mozzarella balls are great added to warm roasted tomato wedges and cooked quinoa for a balanced protein- rich lunch. This dish is at its best in late summer and early autumn when tomatoes and basil are in season. 

2 servings

100 ml quinoa mixture of white and red quinoa, mélange de quinoa blanc et rouge

2- 3 ripe tomatoes

2 tbsp. Olive oil

Freshly ground black pepper

1 clove garlic, minced

½ tsp. Dried Provençal herbs

150g mozzarella mini balls

A generous amount, about a handful, of basil leaves

Cook the quinoa in about 300 ml water for 15- 20 minutes. Remove from heat and keep covered for 5- 10 minutes.

Preheat the oven to 210°C, roast.

Wash the tomatoes and cut into wedges. Place the olive oil, garlic, Provençal herbs, and black pepper in a plastic bag. Add the tomato wedges and shake. Pour the wedges in an oven- proof dish and roast for about 15 minutes until the tomatoes are somewhat collapsed. 

Meanwhile wash and dry the basil leaves and drain the mozzarella balls.

Fold in the tomatoes and mozzarella into the quinoa and divide into the bowls. Decorate with a generous amount of fresh basil.

Embrun: Lake Hivernet Hike

The southern flank of the mountain massif above Embrun and the Durance River Valley consists of a wide forest belt reaching about 2000 m elevation. Higher up, the landscape becomes high-alpine.

Having previously hiked to Mont Guillaume (2542 m), we now decided to explore the trail up to the Hivernet Lake (2352 m), another popular itinerary in the region.

Starting to Lake Hivernet

Good signposts

Pré Clos

Easy part of trail

Near Pierre Pointue

At Tree line to Lake Hivernet

Nearing Lake Hivernet

Descent start from Lake Hivernet

Durance River Valley

Trail near Parking de la Fôret

Egg-Parma ham muffins

Egg-Parma ham muffins

These tasty small bakes make a nice light lunch served with a green side salad and whole wheat or rye bread.

2 servings

4 slices of Parma ham

4 eggs

Olive oil

A small handful of baby spinach leaves

Freshly ground black pepper

Fresh herbs to decorate

Preheat the oven to 180° C.

Oil 4 muffin tin cavities with olive oil. Line each cavity with a slice of Parma ham.  Place some spinach leaves in the bottom. Crack 1 egg into each cavity and grind over some black pepper.

Bake for 10- 15 minutes until the egg whites are solidified. Sprinkle over some chopped fresh herbs.  

Egg-Parma ham muffins from oven

Montagne de Thiey revisited

Montagne de Thiey in autumn

We have previously made this great hike to Montagne de Thiey (1553 m) in the Côte d’Azur Prealps some years ago in early autumn. Now, in spring, the scenery could not be more different, with the nascent greenery of the various vegetation zones. Near the summit, we saw wild peonies and, when returning, we walked through a beautiful beech forest.

Start from Nans parking

Forest above Nans Valley

Southern flank of Montagne de Thiey

Nans Valley and Colle du Maçon

Signpost#69 return trail crossroads

Barres de Thiey

Near Montagne de Thiey summit

Montagne de Thiey summit

Wild peony by the trail

Crete de Thiey southeastern flank

Beech forest by the trail back