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Oxymel: an introduction & recipe

Do you know what Oxymel is?

Basically, Oxymel is an herbal extraction of apple cider vinegar and honey. In it, you put anything you want to ‘extract’, like fresh herbs, alliums (like garlic or shallots), or even flowers and roots (ginger or turmeric).

In the past, it was used as a herbal tonic and was employed to treat a myriad of different ailments and problems, such as coughs, sore throats, insomnia, and digestive problems. Even Hippocrates used to recommend it!

This was my first experiment in making Oxymel, and it was insanely easy. The only thing it really requires is patience!

What to use it for: I use my Oxymel as a basis for salad dressing, meaning I take a few tablespoons of it and mix it with strong Dijon mustard and some high-quality, extra virgin olive oil. It adds a perfectly tart yet sweet aftertaste to my salads that I’ve become totally addicted to!

You can also use it for:

  • marinating fish or meat
  • deglazing fish once it’s cooked
  • in a cocktail (in small doses)
  • in a savory porridge dish
  • or basically anywhere that you’d like a quick of sweet and acid


Oxymel is a herbal extraction of apple cider vinegar, honey, and any herbs, spices, flowers, and alliums you like! It's very easy to make, lasts forever, and can be used in so many different ways!
Prep Time 5 mins
Resting time 14 d
Total Time 14 d 5 mins
Course Side Dish


  • A glass jar that can be sealed properly


  • 1 cup apple cider vinegar
  • 1 cup honey high quality
  • whatever herbs, flowers, spices you want to extract


  • Start by warming 1 cup of apple cider vinegar. Do not let it come to a boil, simply warm it up until it's hot.
  • Add 1 cup of high-quality honey to a jar that you can seal properly (preferably one that has a rubber joint under the lid), and add whatever herbs/seasonings you want to extract. For example, garlic, shallots, rosemary, thyme, oregano, peppercorns, bay leaves, sage, chamomile, ginger, turmeric….the list goes on! Every single ingredient has its own medicinal, therapeutic properties so every Oxymel you make will have its own benefits.
  • Finally, add the warm vinegar on top, mix well, and seal the jar. ️
  • Let it sit on your counter for 2 weeks, then place it in the fridge to use whenever. It will stay good for up to a year!
Keyword oxymel

Have you ever made Oxymel before? Let me know in the comments, I’d love to hear all about your special combinations! ❤️

Chai spice cinnamon rolls with vegan chai icing

Looking for the perfect fall recipe? These delicious chai spice cinnamon rolls feature a vegan chai icing that’s made using actual chai tea, meaning they’re full of warming fall flavors like cinnamon, cloves, and cardamom.

If you’d like to get your hands on the same delicious Chic Chai tea that I used from Chic des Plantes, you can use my promo code CHICGITANJALI for 10% off your order. 🙂

Chai spice cinnamon rolls with vegan chai icing

Warming chai cinnamon rolls that are full of fall spice!
Prep Time 30 mins
Cook Time 20 mins
Resting time 1 hr 30 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 cinnamon rolls


  • Standing mixer (like a KitchenAid)


For the cinnamon rolls:

  • 240 ml milk
  • 115 g lightly-salted butter softened
  • 450 g flour
  • 100 g sugar
  • 1/2 tsp salt
  • 2 1/4 tsp instant yeast
  • 1 egg
  • 50 g dark brown sugar
  • 2 tbsp cinnamon
  • 1 tsbp powdered cardamom

For the vegan chai icing:

  • 70 g powdered sugar sifted
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2-3 tsbp Chai tea (I used Chic Chai by Chic des Plantes) strongly brewed


For the cinnamon rolls:

  • Start by heating the butter and the milk together in the microwave until the butter is melted and the milk is hot (but not boiling)
  • In a big bowl: whisk together 400 grams of the flour (reserve the extra 50 for later, if needed), 50 grams of the sugar, and the salt.
  • In the standing mixer, with the dough hook on: Add the warm milk/butter mixture and sprinkle the yeast on top. Mix with a fork, then let sit for a couple of minutes until the yeast has dissolved.
  • Add the flour mixture and the egg, and knead on low speed until the dough forms a ball. If the dough is very sticky, add a bit of the 50 grams of the reserved flour, as necessary.
    Note: the dough will be a bit sticky even if you add all 50 grams of the extra flour, but that's ok!
    Knead for 5 minutes, then shape the dough into a ball, place it in an oiled bowl, cover it with plastic wrap or a kitchen towel, and leave it in a warm place to rise (until ideally doubled in size, if not, for at least 15 minutes).
    Note: how long this takes depends on how warm it is in your home!
  • While you're waiting for the dough to rise, mix the cinnamon, brown sugar, cardamom and remaining white sugar together in a small bowl. This is the filling for the cinnamon rolls.
  • It's time to roll out the dough! Roll it out on a floured surface, into a rectangle shape. You're aiming for something that's a bit bigger than an A4 sheet of paper. Spread the rest of the softened butter gently all over the dough, either using a pastry brush or your fingers, then sprinkle the cinnamon/cardamom/sugar mixture on top.
  • Roll it up! Starting from the longer side of the rectangle, tightly roll up the cinnamon roll until you've reached the end, and try to pinch the edges shut so that it doesn't unroll too much.
  • Slice the cinnamon rolls. Using a piece of string placed under the cinnamon roll, pull upwards and then criss-cross your hands so that the cinnamon roll slices off perfectly.
    If you don't have a piece of string, you can simply slice the rolls with a sharp knife, but they will get a bit squashed like this.
    You should end up with 11 or 12 cinnamon rolls: I recommend starting your first slice from the middle of the dough so that you can end up with relatively even rolls.
  • Place the cinnamon rolls in a baking dish (any high-rimmed tray, cake or tart dish works fine), nestling them up nicely next to each other. Cover the dish with a kitchen towel and let the cinnamon rolls rise again, for at least 30 minutes.
  • Preheat the oven to 180° C.
  • Remove the kitchen towel and bake the cinnamon rolls for 15-20 minutes (or until they're nicely puffed up and golden brown), and then let them cool for about 5 minutes before sneaking one to check if they're good (they are!) and burning the roof of your mouth (you will!).
  • While they cool, make the icing.

To make the vegan chai icing:

  • Whisk all the dry ingredients together, then add the chai and stir. Add more or less chai depending on how thin or thick you want the icing.
  • Let the icing sit for 2 minutes before brushing it on to the cinnamon rolls, either using a spoon or a pastry brush.
  • DIG IN!
Keyword chai, cinnamon bun, cinnamon roll

Of course, the best thing to serve these cinnamon rolls with is a steaming hot cup of chai tea!


  • If you want to spice things up even more, feel free to add a 1/2 teaspoon of powdered cloves into the brown sugar/sugar/cinnamon/cardamom filling.
  • You can also let them rise the first time for less, depending on how hungry you are and how fast you want to get these beauties on the table!
  • These cinnamon rolls are best when eaten right out of the oven (isn’t everything better right out of the oven?), but will stay good for about 3 days at room temperature. Just be sure to cover them with some plastic wrap or put them in a sealed container so that they don’t dry out.
  • Top tip: pop them in the microwave for 10 seconds before eating so that they get warm and fluffy again!

Addictive chocolate chip peanut butter bars

These chocolate chip peanut butter bars are my sorry attempt at not wasting food.

I tried to initiate my children to peanut butter, and, surprise surprise, they hated it!

So what do you do when you have a giant jar of peanut butter that’s never going to get eaten lying around?

You make chocolate chip peanut butter bars of course!

Funnily enough, the kids had no problem eating these, despite them having peanut butter in them!

A word of advice: try not to think about how many calories each bar has in it…there’s really no point! 😉

The great thing is that this recipe requires only one bowl and can be made in the time that it takes for your peanut butter and chocolate craving to start getting really intense!

Chocolate chip peanut butter bars

These peanut butter and chocolate chip bars only require one-bowl to make and bake up in under 20 minutes! They're here to satisfy your chocolate peanut butter craving ASAP!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American


  • 115 g butter lightly-salted
  • 80 g smooth peanut butter
  • 1 egg
  • 150 g light brown sugar
  • 1 tbsp vanilla extract
  • 130 g flour
  • 150 g chocolate chips


  • Preheat the oven to 180° C.
  • In a large, glass bowl, melt the butter in the microwave until melted.
  • Set aside to cool for a couple of minutes.
  • Add the peanut butter, vanilla, brown sugar and egg, and mix well using either a whisk or a spatula.
  • Fold in the flour with a wooden spoon or spatula, and mix just until you can't see the flour anymore.
  • Fold in the chocolate chips.
  • Spoon the batter into a baking tray with high edges that you've oiled or buttered beforehean. Smooth out the batter so that it's approximately the same thickness everywhere.
  • Bake for aproximately 20 minutes, but be sure not to overbake them because then they can get quite dry.
  • Cut into bars or squares and remove them from the pan once they've cooled down a bit.


These bars can be kept in a sealed Tupperware for about 5 days.
Alternatively, you can freeze any leftovers that you might have (though my bet is that you won’t have any leftovers!) 
Keyword chocolate chip peanut butter bars
Hibiscus panna cotta

Hibiscus Panna Cotta recipe

This hibiscus Panna Cotta recipe is so easy that you’re going to want to make it again and again!

The only *special* ingredient that you need is hibiscus powder, which is basically dried hibiscus flowers that have been ground down into a fine powder. It’s quite easy to find at most spice shops.

Hibiscus panna cotta

I used agar agar instead of gelatine in this recipe because I prefer how easy it is to use. You simply mix it into your liquid preparation and heat it through.

As for the hibiscus powder, I add it at the end so that the full profile of floral aromas stays intact. Make sure to stir it well while it’s heating, although you will inevitably end up with slightly visible pieces of hibiscus, depending on how finely ground your powder is.

I like to top this hibiscus panna cotta with fresh raspberries and a fresh mint leaf, but you can also add any type of fruit coulis on top (I’ve been thinking about topping it with a mango coulis next time I make it for a totally tropical effect).

Hope you enjoy this recipe as much as I do! <3

Hibiscus panna cotta

Hibiscus Panna Cotta

Not only is this dessert insanely easy to make, but it's also an absolutely beautiful purplish/pink color that's dressed to impress! ⁠
Prep Time 20 mins
Resting time 3 hrs
Course Dessert
Cuisine Italian
Servings 4 ramequins


  • 750 ml whole-fat milk
  • 240 ml heavy cream
  • 1 tsp agar agar
  • 50 g sugar
  • 2 tsbp vanilla extract
  • 1 tsbp hibiscus powder


  • Place everything in a pot, except for the hibiscus powder, and heat until very hot but not boiling
  • Heat on medium-high heat while stirring for about 15 minutes, making sure it never boils
  • Towards the end, add the hibiscus powder, stir well, and cook for another couple of minutes
  • Pour into 4 or 5 ramequins and let sit until the mixture is slightly cooled (closer to room temperature)
  • Refrigerate for 3-4 hours before serving.⁠
Keyword hibiscus panna cotta

Le Patton

Le Patton: an unbiased review

Le Patton in Fontainebleau: market-fresh, well-executed French cuisine in a majestic, converted home.

Just outside the center of Fontainebleau, Le Patton, with its beautiful garden, terrasse and glass roof, boasts culinary excellence in a unique setting. The restaurant is a member of the ‘College Culinaire de France’ which certifies home-made (“fait maison”) cuisine using high-quality products as well as a standard for hospitality.

They also (primarily) cook with local produce from the Ile-de-France region while respecting seasonality.

The restaurant is housed in a charming converted Bourjeois villa from the XIXth century. You can dine in one of the cozy living rooms, or in the back with a view of the stunning garden or the wooden deck and terrasse.

While the decor is typical of the Bourgeois style, the modern glass roof with a black metal structure and the refined yet not overly-pretentious cuisine are enough to not make you feel like this restaurant only caters to an older generation.

My recommendation: go there for lunch! The lunch menu changes every day and features 2 appetizers, 2 main dishes, and 2 desserts. While the price of the menu is not set, each course is priced the same (which made me wonder why not just offer a fixed-price menu?). The total for all 3 courses came to about 35 euros per person, with moderately-priced high-quality wines by the glass ranging between 6 and 10 euros.

Here’s what I had:


Crispy beef ‘croustillant’ and a beef jus reduction
Credit: Gitanjali Roche

Main dish

Grilled hake fish with vegetable pasta and garlic cream
Credit: Gitanjali Roche


Lemon meringue tartlet
Credit: Gitanjali Roche
Hot chocolate profiteroles with whipped cream
Credit: Gitanjali Roche

Overall I would highly recommend this restaurant if you’re looking for a slightly upscale dining experience in a very special setting. It’s off the beaten tourist track so you’ll mostly be dining with locals, as well as the local expat community. It’s a family-owned restaurant with a team of 3 in the kitchen, and I honestly enjoyed my lunch and my glass of white St. Veran tremendously. The fish was cooked to perfection (which is always a good sign) and the garlic cream was well-balanced ( n other words, I didn’t leave with major garlic breath!)

I haven’t tried out the a la carte dishes or the dinner menu, but the prices are quite a bit steeper at dinner time (which is totally normal for France).

I’ll definitely be heading back soon to see what the dinner menu is like! (And I also hear their English-style Sunday brunch is a huge success).

Let me know if you try out Le Patton and how you like it!

Salade Tahitienne

Salade Tahitienne

Shall we talk imposter syndrome? (Keep reading if you love coconut milk and lime btw!)

Here’s a big bowl of ‘salade Tahitienne’, or more like an imposter version of the actual recipe! 🙈

I imagine my New Caledonian family cringing when they see the type of fish I used to make this. So yes, I’ll go right ahead and tell you this is not the absolutely authentic version of this recipe because you can’t get tropical fish from the Pacific in Fontainebleau (shocker, I know!). But you can substitute the traditional ‘poisson peroquet’ with fresh tuna.

Salade Tahitienne is the Pacific version of ceviche, with raw fish that’s been marinated in lime bathing in a pool of coconut milk. It’s the perfect thing to eat when it’s hot out, when you’ve got your toes in the sand and the sea at your fingertips. 🏝️ Or, if like me, you’re now just dreaming of the sea while sitting indoors on a cold, rainy autumn day! 😂
It’s traditionally served with a bit of white rice, which is what I do, but I also add lots of fresh coriander (like I do to EVERYTHING) and I scoop out a fresh passion fruit on top of the whole thing, just because, why not.

Here’s the recipe, now get ready for a little mental vacay to New Caledonia!

Salade Tahitienne

Salade Tahitienne

This recipe features raw tuna marinated in lime, bathing in coconut milk and fresh vegetables!
Prep Time 10 mins
Course Main Course
Cuisine New Caledonian, Tahitian


  • 500 grams raw tuna cut into small cubes
  • 3 limes
  • 1 carrot grated
  • 1 small cucumber grated
  • 2 small tomatoes very ripe, cut into cubes or grated
  • 2 spring onions finely chopped
  • 1 can coconut milk
  • fresh coriander
  • salt and pepper to season
  • fresh chili pepper (optional)


  • Marinate the tuna in the juice of the 3 limes for about half an hour in the fridge.
  • Meanwhile, grate the carrots, tomatoes (if you can be bothered), and cucumber. Squeeze out the excess water, and slice the spring onions finely.
  • Remove the excess juice from the fish, then add it to a large bowl with the veggies.
  • Top with the coconut milk, season with salt and pepper and some fresh coriander. I also love to add some fresh chili pepper!
  • Let it all sit in the fridge for about an hour before serving.
Keyword Salade Tahitienne

Salsa Mexicana

I recently purchased a new cookbook that has changed my life: My Mexico City by chef Gabriela Camara. While I’ve always been a huge fan of Mexican cuisine and authentic Mexican recipes, this book sent me over the edge into a shopping frenzy featuring a cast-iron tortilla press, several types of Mexican chili peppers, and lard.

Suffice it to say, for the last week we’ve been gorging on a steady supply of homemade refried black beans, fresh white-corn tortillas cooked on a comal, and I’m about to start experimenting with Gabriela’s delicious cocktail creations too (but still haven’t found the time to go buy some Tequila, damn it!)

The first recipe I made from her book is this one, Salsa Mexicana, or the little-black-dress of salsas as she calls it. I’ve now made it with both super-ripe Roma tomatoes and unripe green tomatoes (though I roasted them first), and both versions were divine. Feel free to add more or less jalapeno pepper according to your spicy-tolerance. The first time I made this salsa, it was supposed to last us a few days and instead was gone by dinner. Always a good sign by my book!

Of course, I made a couple of tiny tweaks, as any serious home-cook always will! 😉

Salsa Mexicana

A simple Mexican salsa recipe that's bursting with flavor!
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Side Dish, Snack
Cuisine Mexican


  • 500 grams tomatoes seeds removes, cored
  • 1 onion sliced
  • 1 fresh jalapeno sliced
  • 2 cloves garlic sliced
  • 1 handful fresh coriander chopped


  • In a small saucepan, heat some olive oil and then add the onion and jalapeno.
  • Cook until the onion is translucid.
  • Add the tomatoes and the garlic, and cook for 5 minutes until the tomatoes look slightly stewed.
  • Blend using an immersion mixer or a blender, then return to the saucepan.
  • Reduce the sauce on low for about 10 minutes, with a lid on (partially open) so that it doesn't splatter everywhere!
  • Let cool slightly, add the cilantro, then blend again until smooth or however chunky you like your salsa. Season with salt to your liking, and feel free to add more chili pepper to up the heat or a bit of fresh lime. Serve warm or cold.
Keyword Salsa

Easy Palak Paneer recipe

Vegetarian, insanely creamy and full of spice

I recently decided to cook an Indian feast for some friends who had had a terrible first experience of Indian food at a local restaurant. I wanted to be sure that this negative impression didn’t linger on for too long, so I quickly invited them over to get a taste of *real* home-cooked Indian cuisine.

One of the absolute WORST dishes that you can order in an Indian restaurant in France is one that features Paneer, because 99.9 % of the time, they use Kiri or La Vache Qui Rit cheese instead of actual paneer, as well as frozen creamed spinach. GAG!

While real Paneer can be hard to come by in France (though you can find it in Indian stores around Paris or order it online), it’s also extremely easy to make yourself, and of course, it tastes a million times better!

Once you’ve got your hands on some delicious, real Paneer, here’s how to go about making Palak Paneer. (If you want a recipe for making the actual paneer, let me know in the comments and I’ll send it over!)

Easy Palak Paneer

A delicious, vegetarian Indian dish that features paneer and fresh baby spinach.
Prep Time 5 mins
Cook Time 45 mins
Course Main Course, Side Dish
Cuisine Indian


  • 200 grams paneer freshly made or store-bought
  • 200 grams fresh baby spinach rinsed and roughly chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 piece fresh ginger grated
  • 200g chopped or blended tomatoes canned or fresh
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 100 ml water
  • 200 ml heavy cream


  • Cut the paneer into cubes and gently fry until golden brown in a bit of sunflower oil. Set them aside on a plate covered with a paper towel to absorb any extra oil.
  • Sweat the onion until transparent in some ghee or sunflower oil. Add all the spices to the onion, then cook on medium heat for a minute or two until the spices are lightly toasted and fragrant. Add the ginger and the garlic, stir, and then add the water and keep stirring until it has evaporated.
  • Add the tomatoes, and let simmer for 10/15 minutes, until the tomato mixture is nicely spiced, thick, and slightly reduced. Season with salt and pepper.
  • Throw in the spinach, then cook for about 10 minutes, until wilted and cooked down.
  • Add the cream, cook for another 10 minutes on low, then add the paneer and cook until warmed through, for about 5 or 10 minutes.


You can either serve it immediately or let it hang out a bit for the flavors to develop properly. Serve it on top of rice or with a warm, whole-wheat chapati.
Keyword Palak paneer, paneer, spinach

Chocolate chip tahini cookies

Gluten-free, sugar-free chocolate chip tahini cookies

My new favorite healthy cookie recipe

So this recipe for chocolate chip tahini cookies is somehow a cookie recipe that’s free of almost everything! No gluten (thanks oats!), no sugar (thanks maple syrup!), no butter (thanks tahini!). Ok so yes there’s chocolate which of course contains both sugar and cocoa butter but hey, I don’t think it could possibly get any healthier than this.

And the cherry on the cake is that they’re absolutely addictive. Soft yet crunchy, with a slightly nutty hint thanks to the tahini, yet healthy enough to not feel guilty when you eat 2 (or 3 or 4) in a row.

Recipe inspired by/adapted from Choosing Chia (@choosingchia)

  • 1/3 cup tahini
  • 3 tablespoons maple syrup (I halved the amount in the original recipe because I found it way too sweet)
  • 1 tsp cinnamon
  • 1/2 cup almond flour
  • 1 cup oats
  • 1/3 cup chocolate chunks made from extra bitter chocolate


Mix the tahini with the maple syrup and the cinnamon in a bowl. Add in the almond flour and the oats, then mix. Fold in the chocolate chunks, and bake for about 15 minutes at 175C. You can sprinkle a bit of sea salt on top when they come out of the oven, but I don’t find it necessary.

Roasted Radicchio recipe

Roasted radicchio in garlicky balsamic marinade

Roasted Radicchio recipe
A recipe for roasted, marinated radicchio


Pictured: homemade roasted, marinated radicchio with balsamic vinegar, garlic, and olive oil, on top of lemon zest ricotta, sourdough toast and topped with fresh chives.

Not pictured: inspired by a recipe I saw on Food52, this is now one of my favorite ways to eat radicchio! While eating it raw can sometimes be a bit bitter depending on how fresh it is (the older the radicchio, the more bitter it becomes), roasting it gives it this lovely caramelized flavor that totally mellows it out.

Hope you like this renegade sandwich recipe as much as I do!


Roasted radicchio with a balsamic vinegar marinade

Start by washing and slicing the radicchio, then patting it dry with a paper towel. Place the slices on a roasting pan, drizzle with olive oil and sea salt and toss once with your fingers.

Roast the radicchio in a piping hot oven (like 240C), turning it from time to time. It should take about 10 minutes, but it could go faster so watch that it doesn’t turn black and burn!

While it’s roasting, make the marinade. In a bowl, mix together:

  • 2 tablespoons balsamic vinegar
  • 3 crushed garlic cloves
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil

When the radicchio is still hot, put it in the bowl with the marinade and toss it well to coat. Let it sit for an hour or so at room temperature, mixing from time to time.

In a separate bowl, mix the ricotta with salt, pepper and the zest of half a lemon (or less if you like it less lemony).

To assemble, break out a slice of your best sourdough bread, toast it lightly, then smear it with the lemon zest/ricotta mixture. Pile on the radicchio, top with fresh chives and a sprinkling of fleur de sel.

Another way to serve it is as a side to grilled steak or poached fish, or even part of a hearty, mixed salad.