Brussels' Kitchen

4 ripe bananas + 1 to decorate
3 eggs
1tsp baking powder
150g cane sugar
100g almond flour
100g whole rice flour
1 tsp vanilla extract
115g melted coconut oil
1 tsp fresh grated ginger
½ tsp salt

Charlotte Collard is the girl behind a stylish Instagram feed, combining fashion photos and healthy kid-friendly recipes to perfection. She also has three kids of her own, which doesn’t stop her from anything she sets her mind to – whether it is a 20-year long career in modeling or being a tv host cooking with the most renowned Michelin starred chefs. We could easily hate her if she wasn’t just the sweetest person in the world.

Today, she shares with us her already famous banana bread recipe, which you have been asking for over a week now, ever since I posted it on Brussels’ Kitchen’s Instagram stories. Well there you go.

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Half a kilo of yogurt
with minimum 10% fat
Gazi bran is ideal
2 tsp of salt flakes

Simona is the Mama we all love. The one who will insist you finish your plate when eating at her restaurant, not to pressure you or make you uncomfortable, but to make sure you’ve had enough to eat. The one wanting to bring us humus during the lockdown, all the way to our apartment. The one whose love and generosity shines through every one of her dishes and though each of her hugs. A chef, but mostly a beautiful person. A person for who cooking only makes sense if it is for the people she loves.

Today we’re sharing with you one of her many recipes, so you can do the same with the people you love.

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for 3 people
1 kg bouchot mussels
A 10 liter bag of pine needles
old wooden panks + a few nails
a good bottle of white wine
to enjoy with the mussels

On weekends at the Flagey market, Ben’s flower stand is hard to miss : it stands out due to its beautiful seasonal bouquets, simply wrapped in a sheet of kraft paper. Besides the Flagey and Chatelain markets, you’ll also find his gorgeous creations at Le Prélude, Racines and many other restaurants featured on Brussels’ Kitchen.

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For 2
2 pieces of Pollock of 150gr each
2 beetroots
2 potatoes
half a green cabbage
1 onion
250ml milk
1 lemon
6cl vodka
olive oil
salt & pepper

Pollock, vegetable Borsch, vodka-lemon foam

Bring a pot of water to a boil, and cook the beetroots during 40 minutes. Add the 2 potatoes and let cook for an hour extra while slightly boiling. During that time, peal the leaves off the cabbage. Bring another pot of water to a boil. Once boiling, cook the cabbage leaves for 5 to 6 minutes, then directly plunge them into iced water to stop them from cooking. Once they are cold, remove the stems, then cut the leaves into 2 to 3cm squares. Keep in the fridge.
Pour the milk in a small pot, grate the lemon zest of half a lemon, add the vodka and salt and pepper. On a baking sheet, lay the pieces of fish with a few drops of olive oil, salt, and store in the fridge.

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