Her concept Heels & Spaghetti is already salivating the masses on Instagram. After modelling, the Belgian gastronome Charlotte Collard, hyperactive entrepreneur and mother of three girls, is launching an enticing project that combines fashion and something more …..gastronomy.
The idea? Perfectly stylised dishes with healthy recipes and surprisingly simple to make, some performed in live cooking on social networks. The product created is fresh, with vibrant colors and attention to detail.
Here are three recipes from her book The Official express, ideal to begin a detox.
CREAM OF JERUSALEM ARTICHOKE, HAM CHIPS OF PARMA, WILD GARLIC AND WHITE TRUFFLE OIL DROPLETS
– 800 g of Jerusalem artichoke
– 4 cloves garlic
– 1 bunch of wild garlic
– White truffle oil
– Pink pepper
– 200 ml of fresh cream
– 100 gr of Parma ham
Dry the parma ham for 4 to 5 hours in an oven at 80 degrees.
Peel the Jerusalem artichokes and submerge in water with lemon juice to keep the whiteness.
Boil the artichokes with garlic cloves, peel them and add them to blender by adding sour cream and salt.
Serve on a plate a soup, place the Parma Ham, and sprinkle crushed pink pepper. Garnish it with wild garlic leaves and a few drops of white truffle oil.
FRUIT SALAD
– 1 nectarine
– 2 passion fruit
– 1 mini banana
– 1 half yellow or green kiwi
– 1 half Pomegranate (remove the seeds)
– 5 Physalis
– 2 tablespoons of vanilla ice cream
– Small mint leaves and dried blueberries for decoration
Serve all mixed up as pictured on a plate.
ICED STRAWBERRY SMOOTHIE with GOJI
– 1 banana
– 1 Glass organic apple juice
– 200g frozen strawberries
– 30 grams of goji seeds
Put everything in a blender! Serve and drink immediately.
Tip: Use NutriBullet to blend to get best out of nutrition. Buy it at MYER.
