Levens: Another loop hike from Sainte-Claire

The village of Sainte-Claire (512 m) near Levens is located at the crossroads of good hiking trails. Notably the renowned GR5 runs through it. We did  a three-col loop hike from Sainte-Claire last year. 

This time we followed the GR5 towards Levens. We circled a hill named Barvégaire, first descending a bit to signpost #285 where we forked right, heading north, and climbed steeply about 100 m.

A bit higher on GR5

Starting descent to Levens

Still along GR5 near Levens

Large sports field in Levens

Heading to Col de Travail

Col de Travail again

Rapid descent to Sainta-Claire

Winter salad with artichoks

In winter, it sometimes seems that he only decent vegetables for a salad are just salad leaves. Then it is a good idea to add either some cooked vegetables, like broccoli or green beans, or some from a jar. In this salad, I have added Italian artichokes and chick peas from a jar. Parmesan shavings add protein to the salad and some good country bread completes the dish.

2 servings

2 handfuls of baby salad leaves

A small jar of Italian artichokes

About 150 ml chick peas from a jar

Parmesan shavings

2 spring onions 

About 10 cherry tomatoes

1 tbsp. olive oil

For the dressing:

2 tbsp. olive oil

2 tsp. lemon juice

Wash and half the cherry tomatoes. Warm 1 tbsp. olive oil in a small frying pan over moderate – high heat and sauté the tomatoes. Set aside.

Wash the chick peas under running water. Drain and dry. Set aside. 

If the artichokes are preserved in oil, remove them from the jar and place on a kitchen paper to remove some of the excess oil.

Wash and slice the spring onions.

Place a handful of salad leaves on each large plate. Add the artichokes and cherry tomatoes. Sprinkle with chick peas and shave some Parmesan on top. Divide the spring onions on the plates.

Whisk together the dressing and drizzle on the salads. 

Châteauneuf-Villevieille: Short hike to Terre Forte and la Grau

We are in the commune of Châteuneuf-Villevieille, only 13 km north of Nice as the crow flies.

Having hiked to Mont Macaron from Col de Châteauneuf (626 m) many times, we now decided to explore the opposite direction, northwest of the col. It was a perfect winter day with blue skies.

Leaving Châteuneuf

Glimpse of coast from trail

Trail to Terre Forte

Terre Forte

Levens Mont Vial seen from Terre Forte

Short climb to la Grau

La Grau summit

French cottage pie

 French cottage pie, Hachis Parmentier, was created in Paris. It honours the pharmacist Antoine- Augustine Parmentier who made potatoes popular in France. He thought that potatoes would end the famine cycles in France. 

The original dish was based on potato purée and minced meat. Nowadays some chefs experiment with new vegetables. I twisted the recipe with sweet potato purée and used very lean minced meat for a healthier and more modern variant.

2 servings

About 350 g lean minced meat, 5% fat

2 tbsp. olive oil

1 small onion, chopped

1 clove garlic, minced

1 tsp. dried Provençal herbs

Freshly ground black pepper

For the sweet potato purée:

2 small or 1 large sweet potato

1 tbsp. olive oil

2 tbsp. bread crumbs

Peel the sweet potatoes and chop into chunks. Cook in boiling water for about 20 minutes until soft. Discard the water saving about 4 tbsp. for he purée. Add 1 tbsp. olive oil and crush into a purée.

Warm 2 tbsp. olive oil over medium- high heat in a frying pan and fry the meat until it starts to get a bit of colour. Lower the heat to medium and add the onion, garlic, herbs, and black pepper. Continue cooking for about 10 minutes stirring now and again.

Preheat the oven to 200° C. Oil a smallish gratin dish. Place a thin layer of the purée in the bottom, cover with the minced meat and top with a layer of the rest of the purée. Sprinkle the bread crumbs on top and cook in the oven for 15- 20 minutes.

Serve with a green side salad.