Tell us about this new adventure
Model Kitchen is a dream which has become reality.I’ve had the idea in my head to write a book for some time. One day that thought ended up on my blog and a Belgian editor loved the idea. The rest is history. Model Kitchen is a mix of food and fashion, but not just that. It contains more than 90 recipes from fellow models and from my family. The book also contains the addresses of restaurants and bars where models go for dinner or stop off for a coffee in the fashion capitals, like Milan, Paris, London and New York: a sort of tourist guide, but very fashion conscious. With this book, I want the readers to understand what and how we models eat to stay in shape without depriving ourselves of the taste of good food.
Who contributed to this project?
Mikka Jovovich, Julia Restoin-Roitfeld, Lindsey Wixson, Suvi Maria Koponen, Mirti Maa and Karli Kloss: all the extraordinary models and friends who gave me their favourite recipes. Obviously the healthiest ones!
Any other future plans? Have you got anything new in mind?
Not really, but I like to dream so that most of my dreams become reality. So, one day I imagine I’ll have a club, or create my own television programme. Who knows. As the saying goes, “The sky is the limit”.
Can you give us a recipe for our readers?
Certainly. Obviously it can’t be anything other than The Cesar Salad, where it all started. Enjoy your meal!
The Cesar Salad (the recipe is taken from the book, Model Kitchen)
For the salad:
2 chicken breasts
1 slice of toasted wholemeal bread
Salt and pepper
For the dressing:
2 egg yolks
5 anchovy fillets in oil
1clove of garlic
1 tspn mustard
Salt and pepper
Wash the lettuce and tear it into small pieces. Bring some water to boil in a small saucepan. Season the chicken with salt and pepper and put it into a tin, then into the oven. When the water boils, cook the eggs until they are hard-boiled (8-10 minutes). Peel and slice the pears, lay them in the tin and cook them under the grill for not more than 20 seconds. Place the lettuce in the centre of a plate. Shell the hard-boiled eggs and divide them into four parts. When the chicken is ready, cut it into small cubes, then cut the bread into small squares and add to the salad. Finally, decorate with the lightly grilled pears and the thinly sliced radish. Serve with the seasoning which is best served separately.
For the seasoning: chop the anchovies and grate the clove of garlic. Put the egg yolks into a bowl and add the anchovies, garlic and mustard. Mix thoroughly and delicately with a tablespoon of olive oil. And a little lemon juice until you obtain a smooth sauce with no lumps. Adjust the salt and pepper to taste, taking into account that the anchovies are rather salty and tasty.
Text by Emanuela Virago