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Friday, 5 August 2016

French Affair: The 5 Best Parks in Paris

1. Parc des Buttes-Chaumont

The Parc des Buttes-Chaumont is a public park situated in northeastern Paris, in the 19th arrondissement and one of the city's most magical spots. The park was was designed by Adolphe Alphand for Haussmann opened as part of the celebrations for the Universal Exhibition in 1867. It features paths, waterfalls, temples and vertical cliffs.

2. Jardin du Luxembourg


Established by Italian monarch Marie de Medicis in the mid-17th century, the gardens, located at 2 rue Auguste Compte (6e) feature a Florentine-style palace which now houses the French Senate. One of this park's attraction is the beautiful Medici Fountain.

3. Tuileries Garden

The Tuileries Garden is a public garden located between the Louvre Museum and the Place de la Concorde in the 1st arrondissement of Paris. It was created between 1564 and 1572 by Catherine de Medici, the widow of King Henry II and it stretches over 22.4 hectares.

4. Montsouris Park

Located in the 14th arrondissement between rue d'Alesia and the Cité Universitaire, the Parc Montsouris is one of the largest green spaces in Paris. It's popular with joggers on weekends.

5. Champ de Mars

The Champ de Mars, opened in 1780, is located in the seventh arrondissement, between the Eiffel Tower and the École Militaire. It offers the most beautiful view of the Tour Eiffel and boasts extensive lawns, paths & trees.

Limoncello Swiss Roll

This Swiss roll filled with Limoncello and lemon-flavoured custard is a fresh variation of the classic jam filled Swiss roll recipe. The method is very similar: just make the sponge cake mixture and a sweet custard to fill the roll with. What makes this recipe special, is the addition of Limoncello, a sweet lemon-flavored Italian liqueur.

Ingredients for 8 portions:

For the sponge:

130g white flour
150g caster sugar
3 eggs
50ml milk
1tsp baking powder
1tsp vanilla extract
lemon slices and icing sugar to decorate

For the custard:

300ml milk
1 lemon
2 egg yolks 
50g caster sugar
35g cornstarch
20ml limoncello


1. Prepare the custard first: Gently warm the milk in a saucepan. Whisk the eggs and sugar, and stir in the cornstarch. Add some warm milk to soften the mixture and continue to whisk gradually adding the rest of the milk. Add a slice of lemon peel. Place the egg and milk mixture in a saucepan and heat, stirring. When the custard starts to thicken add the lemon  juice and continue to stir until thickened. Remove from the heat, set aside and allow to cool.

2. To make the sponge cake mixture, preheat oven to 220C and grease and line the base and sides of a 25 x 30cm Swiss roll pan with baking paper. Beat the eggs and sugar with an electric mixer until the mixture is thick and pale and doubled in size. Sift the flour and baking powder over the egg mixture, gently fold until combined and add the milk and vanilla extract continuing to stir gently. 

3. Smooth the cake mixture onto the Swiss roll pan and bake for 6/8 minutes. Meanwhile, sprinkle a large sheet of baking paper with extra caster sugar. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely.

4. Unroll the sponge onto a clean work surface and brush it with the Limoncello. Spread the custard over the moist sponge, leaving a 2cm boarder at the end. Roll sponge to enclose filling.
5. Place on a serving plate. Dust with icing sugar and decorated with the lemon slices to serve.