Broccoli and Mozzarella pasta recipe

Broccoli and Mozarella pasta recipe


The combination broccoli florets, mozzarella balls, pine nuts and whole wheat pasta works surprisingly well. Broccoli is a popular winter vegetable in Italy. It is a nutritional powerhouse, full of vitamins C, K and folate, minerals, fiber and antioxidants.

Any pasta shape works in this lactovegetarian recipe. It makes a simple, quick and healthy dinner.

 2 servings

½ broccoli head
1 shallot
1 clove garlic
2 tbsp. pine nuts
2 tbsp. olive oil
1 package (150g) mozzarella balls
About 4 tbsp. grated parmesan
Freshly ground black pepper
Whole wheat pasta for two servings
Parsley to decorate

Wash half of the broccoli head. If the broccoli head is little, use the whole head. Cut it into florets and microwave 5 minutes until soft. Set aside.

Warm the olive oil in a large frying pan over medium- low heat. Peel and chop the shallot, add to the pan. Pell and mince the garlic clove, add to the pan. Sauté for about 10 minutes until soft.

Meanwhile cook the pasta until al dente, this normally takes about 9- 10 minutes.

Increase the heat over medium in the frying pan. Drain the pasta and add to the pan. Add the broccoli, drained mozzarella balls, black pepper and half of the parmesan. Mix and let cook for a couple of minutes until everything is warm.

Divide the pasta in bowls and sprinkle with the rest of the parmesan and chopped parsley. Top with pine nuts.

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Chicken soup

Chicken soup




For many chicken soup is comfort food for cold winter days, especially if one is suffering from a flu. This antioxidant- rich soup may even help to prevent winter infections.

 4 servings

2 tbsp. olive oil
2 chicken breasts, cut into about 3x3 cm chunks
2 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
1 litre vegetable stock
100 ml brown rice, instant cooking
2 handfuls of chopped Savoy cabbage
3 cm piece of fresh root ginger
1 tsp ground turmeric
½ tsp Piment d’Espelette or medium hot chilli flakes
2 spring onions, thinly sliced
Chopped parsley

Warm the olive oil over medium heat in a heavy casserole, cocotte. Cut the chicken into chunks and fry in the casserole until golden brown on all sides. Add the onion and garlic to the casserole and continue sautéing for a few minutes. Add the vegetable stock, bring to the boil, then reduce to simmering.

Slice the carrots, microwave for a few minutes until al dente, and add to the casserole. Peel and finely chop the ginger, then add to the casserole. Add the turmeric, Piment d’Espelette, brown rice, and the chopped Savoy cabbage. Cover and simmer for 30 minutes.

Divide the soup into bowls and decorate with spring onions and parsley. Leftovers can be frozen.

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From La Turbie to Tête de Chien

Cap Martin and Bordighera seen from trail to Tete de Chien



We have previously hiked from Cap d’Ail (80 m) to Tête de Chien (550 m). This classic loop trail called Tour de la Tête de Chien takes about 3h 15.

This time we made a much shorter walk from La Turbie (470 m) to Tête de Chien, which nevertheless offers just as dramatic views over Monaco, the Italian coast in the east and Cap Ferrat in the west.





It was a chilly and clear winter morning on Côte d’Azur. We parked near the entrance of Trophée d’Auguste museum, and walked through the old village of La Turbie. At the western end of the village we walked through a park, where there were signposts showing the way to Monaco, Cap d’Ail and Fort du CNET. CNET, a telecom research centre, is located in a fortress on the summit of Tête de Chien.

We followed the wide trail that descended along the eastern flank of the mountain, and soon came to the first crossroads where the trail forking left would have taken us down to Monaco. We, however, continued straight about 200-300 m and reached the next crossroads where a new signpost showed the trail up to our goal today. This part of the trail we knew well as we had descended along it during the previous hike. Elevation gain from this point to the fortress(CNET) was about 120 m. We came to a paved road next to the CNET facilities, walked along it 150 m before forking left along a trail that took us to the road to Tête de Chien.

After admiring the views down to Monaco and the coast, we used the same trail back to La Turbie. It was a great and effortless itinerary with a very moderate elevation gain.

Climb: 300 m

Distance: 6,7 km

Duration: 2 h

Map: IGN 3742 OT Nice Menton Côte d'Azur

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Provencal Lamb Stew

Provencal lamb stew


This stew is a brilliant, carefree party dish, because it can be made the day before and just reheated slowly while the guests are having apéro, nibbles with drinks.

A whole lamb shoulder normally weighs about 1100 g, sometimes even more, but after the bone and most of the fat layer covering the shoulder are removed, the remaining amount of meat is for four generous servings. Any stew leftovers can be frozen and incorporated later into a pasta sauce.

4 servings

 About 600- 800 g lamb shoulder, cut into about 3x3 cm cubes
3 tbsp. olive oil
About 15 small new potatoes (20 if they are tiny)
3 plum tomatoes, quartered
2 onions, coarsely chopped
2- 3 cloves garlic, minced
1 small aubergine, cut into 3x3 cm cubes
100 ml tomato sauce
2 tbsp. flour
1 fresh bay leaf
1 sprig of fresh rosemary
1 orange peel
Black pepper
300 ml red wine
400 ml chicken or beef stock
4 tbsp. black olives
Fresh parsley and 4 sprigs of fresh rosemary for decoration

Preheat the oven to 180° C.

Spread olive oil in the bottom of a heavy casserole, such as Le Creuset. Add the lamb and aubergine cubes, onions, garlic and the flour and mix. Add all the other ingredients, except the olives, then pour in the wine and stock until the ingredients are almost covered. Place in the oven and bake for 2 hours.

The surface will get nicely browned. Stir occasionally so that the surface does not get too browned and dry. When the stew is baked, remove the herbs and orange peel and add the olives.

Divide on the plates and decorate with parsley and a rosemary sprig.

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Hike above River Estéron

Above Bouyon


The village of Bouyon (640 m) on the sinuous RD1 road from Carros is only 30 km from Nice. The village is the starting point of this loop hike which also passes the village of Les Ferres at col des Ferres (596 m). Bouyon is a tidy village with one restaurant, an auberge, and a pizzeria. In 1887 it was destroyed by an earthquake and rebuilt two years later.

On the way back to Bouyon the trail offers super views of the Valley of Estéron. We have previously made this hike some years ago in July when the heat was intense. It was much more agreeable in September weather.




The hike starts from signpost #5 right after the centre of the village. We first took the stairs passing several houses above the village and crossed signpost #6, showing the trail to Les Ferres. We continued along the southern slope of Crête de l’Estellier passing signpost #100 and soon the highest point at 1000 m. We now descended sharply along a narrower trail towards Les Ferres and had the feeling that this particular part had been less used. We only met two free roaming goats up here, nothing else! We descended down to the RD1 road just below Les Ferres. From here, we took a small road that descended below the RD1 road, and continued about 3 km as far as to signpost #102. Here we forked right along a good path that led to oratoire Notre-Dame-du-Brec, a three-meter-high oratory with views straight down to the Gorges of Estéron.

The trail after the oratory gave the best views of the gorges. We still descended quite a lot, to about 300 m before starting to ascend back to Bouyon. At signpost #103 in the woods, we took the trail showing the way directly to Bouyon. Not surprisingly, is was a continuous ascent back to our starting point.

Another example of a great and perhaps a less frequented trail in the Nice hinterland, l'arrière-pays Nicois. The itinerary comprises two 300-340 m ascents, and a long descent between them. The French Randozygène guide (Gorges de l’Estéron) has a description of this hike, although they are a bit optimistic regarding the walking time (theirs: 4h15, ours 4H45). When going there in autumn, keep in mind the hunting days in Alpes-Maritimes.

Ascent: 640 m
Free-roaming goat on the trail Bouyon Les Ferres





Map: IGN 3642ET Vallée de l’Estéron


Les Ferres
Trail image courtesy of Google Maps






Oratoire de Notre Dame du Brec
Bouyon hike trail image

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Villa Kerylos in Beaulieu-sur-Mer

Villa Kerylos Beaulieu


Beaulieu-sur-Mer overlooking the beautiful Baie des Fourmis can easily be reached from Villefranche by foot. We parked in Villefranche by the sea next to the harbour and walked along the waterfront passing the Plage des Marinières, then crossing the Cap Ferrat peninsula. It is part of the coastal trail.

Villa Kerylos is situated on Impasse Gustaf Eiffel just east of the Beaulieu casino. It was built by the archaeologist Théodore Reinach (1860-1928) between 1902 and 1908 as a near reproduction of an ancient Greek villa, designed by architect Emmanuel Pontremoli. During the planning, both Reinach and Pontermoli made several trips to Greece. The only exceptions that were made were glass windows, a concealed piano, and good early 20th Century conveniences, such as electricity and running water. Reinach lived here for twenty years in a classic Athenian style. In 1928, the building was bequeathed by the owned to the Institut de France although Reinach’s children and grandchildren continued living in the villa till 1967 when it was classified monument historique. During WWII, the villa was seized by the Nazis.

Today the villa is open to the public. Events, such as concerts and wedding are held there.


Villa Kerylos is a visual experience. It is quite small, and most visitors spend about an hour exploring it. We had a super guided tour (in French), and could therefore visit the terrace on the roof top. The panorama from the roof is exceptional. All rooms have Greek names. All the marbles were from Toscana, and floors were beautiful mosaic.

There are several good restaurants about 0,5 km from Villa Kerylos. It was a beautiful October day, and we had lunch at the marina, sitting on the terrace enjoying the warm sunshine.



Beaulieu Port de Plaisance

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Red cabbage simmered in casserole

Simmered red cabbage with veal chops and potatoes



Too often restaurants are skimping on vegetables. Sometimes they are completely forgotten even here in Nice which is famous for its Mediterranean culinary roots. Some Cours Saleya restaurants have served a tasty fish for plat du jour, but accompanied with only white rice and no vegetables at all.

It is time to focus more on vegetables as we are now advised to eat nine different vegetables and fruits daily.

The following red cabbage slowly simmered in a heavy casserole goes nicely with any meat or chicken in winter. Leftovers can be reheated the next day or frozen.

6-8 servings

1 small red cabbage
2 small onions, chopped
1 clove garlic, minced
2 tsp. ground turmeric
2 tbsp. olive oil
1 tbsp. balsamic vinegar
50 ml water
Freshly ground black pepper

Cut the cabbage in four sections and remove the core. With a large knife finely chop the cabbage leaves.

Warm the olive oil over medium heat in a large heavy casserole such as Le Creuset. Cook the onions and garlic for about 5 minutes. Add the turmeric, balsamic vinegar, water, and some black pepper and mix.

Add the red cabbage, cover and reduce the heat. Let simmer for 45 minutes stirring now and again. The cabbage is going to be scented and almost melting after slow-cooking.

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Renoir's house in Cagnes-sur-Mer

Renoir-museum-in-Cagnes-sur-Mer


Pierre-Auguste Renoir built his house, Les Collettes, in 1908 in Cagnes-sur-Mer. The house was equipped with all the modern facilities at the time, and a north-facing studio to catch the afternoon light.

In the garden and the museum one truly finds serenity -a short escape from the busy Côte d’Azur!

Renoir settled down at Les Collettes with his wife Aline and their three sons, Pierre, Jean and Claude. All the sons showed artistic creativity. Jean Renoir later became a famous film director. Despite the severe rheumatoid arthritis Renoir painted every day at Les Collettes. He was fascinated by the olive trees which surrounded the house.



The museum was totally renovated in 2013. It now has a collection of original paintings by Renoir and others such as André, Bonnard and Dufy. There is also a more extensive collection of sculptures by Renoir himself, assisted by Richard Guido and later Louis Morel, as well as a bust of Renoir by Aristide Maillol.

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Parmentier of butternut squash

Parmentier of butternut squash



The classic French parmentier is made of potato mash which covers diced meat or ground meat. The dish is named after Antoine- Augustin Parmentier who in France promoted potatoes as a food source for humans. Thanks to his efforts the Faculty of Medicine in Paris declared potatoes edible in 1772.

In the following recipe, the potato mash is replaced by butternut squash purée. Butternut squash has a sweet, nutty taste, and as its deep orange colour suggests, it is a good source of antioxidants.


4 servings

 About 500- 600 g ground low- fat beef
1 butternut squash
1 onion, chopped
2 cloves garlic, minced
1 tbsp. butter
3 tbsp. olive oil
1 tsp. Provençal herbs
100 ml tomato sauce
Freshly ground black pepper
200 ml vegetable stock
75 g hazelnuts, coarsely chopped

Peel the butternut squash and remove the seeds. Cut into smallish pieces.

Warm 2 tbsp. olive oil in a large casserole, add the vegetable stock, and the butternut squash. Bring to the boil, then reduce the heat. Cover and simmer about 30 minutes until the squash pieces are soft. Drain, but do not discard the liquid. Mash the squash, adding stock as needed, until you get a nice purée which is not too dry.

Preheat the oven to 200° C.

In a large frying pan, warm 1 tbsp. butter and 1 tbsp. olive oil over medium- high heat and fry the ground beef. Add the onion, garlic, tomato sauce, Provençal herbs, and black pepper and continue sautéing for about 10 minutes until the onion is softened.

Coarsely chop the hazelnuts.

Place the ground beef as a layer in the bottom of a gratin dish. Cover evenly with the butternut squash purée. Divide the chopped hazelnuts on top of the purée.

Bake for 20 minutes until the gratin is golden brown. Serve with steamed broccoli or a green side salad.

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Chick pea cream with prawns

Chick pea cream with prawns




Our supermarket in Nice sells good defrosted and peeled giant prawns, gambas. They go nicely with creamy chick pea purée, fresh basil, and olive oil to make a carefree lunch with some baby salad, mesclun. Add a slice or two of whole wheat bread if you like.

2 servings

About 200 g peeled prawns
1 tbsp. olive oil
2- 3 sprigs of basil

For the chick pea cream:

 1 tin (400 g) chick peas
2 tbsp. crème fraîche, 15% fat
1 tbsp. olive oil
Juice of ½ lemon
1/3 clove of garlic, minced
Freshly ground black pepper
Some basil leaves, chopped

Rinse the chick peas under running water, then drain and place in a bowl. Add the crème fraîche, olive oil, minced garlic, lemon juice, black pepper, and basil. With a hand-held mixer purée into a nice creamy consistence which is nevertheless thick enough to be eaten with a fork.

Place the prawns in another bowl. Add the chopped leaves of the basil sprigs and the olive oil and mix.

Divide the chick pea purée on the plates and flatten it slightly. Divide the prawns on top of the purée.  Add a handful of baby salad leaves on the plates and sprinkle with some olive oil and vinegar dressing.

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