Chef Ana Brandt

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Nederland
Groningen
Chef Ana Brandt

London to Groningen, Ana’s global culinary journey. From UK’s vibrant kitchen to the heart of NL.

02/01/2025

Last year was unexpectedly busy, marked by moving homes, changing professional paths, adapting, and healing.

Change isn’t new for someone like me. Moving between homes, cities, states, and even countries has been a constant in my life since I was a baby. These experiences have undoubtedly shaped a part of who I am. However, that doesn’t mean I don’t appreciate the security of staying in a place where you know people, and they know you.

Change often comes with opportunities—to renew, to learn, and to meet new people. It’s a chance to start a new career, pick up a new hobby, or explore different paths. These experiences continuously contribute to the ever-evolving version of ourselves.

Looking ahead, I expect 2025 will be just as busy—much like past years have been. Adapting, changing, healing. Growing.

Cheers!

07/09/2024

What do you think about the combination “avocado & egg”?

I usually just add salt & black pepper. The bread baked at home also helps to improve the flavors.

Healthy & delicious 😋

03/09/2024

It’s incredibly difficult to explain Brazil to people who have never been there. It is complex, beautiful, and vibrant. And the food is amazing. From the simplest pastel to the fanciest fusion restaurant, Brazil is present — in the ingredients you only find there, in the unique combinations of seasonings, and in the special way they serve their clients.

We spent our last days in Brazil in Florianópolis, the capital of Santa Catarina. The pictures speak for themselves.

Thanks, , for being such a great host! I loved every second with you all! 😻

29/08/2024

Last day in Porto Alegre, Brazil.

We had coconut water, pastel and churros. And this beautiful scenario with Guaíba river and the sun going down. Beautiful.

17/08/2024

This beauty is a “quindim” – a popular Brazilian baked dessert with Portuguese heritage, made from sugar, egg yolks, and ground coconut.

The heavy use of egg yolks is characteristic of many Portuguese sweets and pastries. The combination of egg yolks with coconut and sugar was likely created by African slaves in the 17th-century Brazilian Northeast, where coconuts were abundant, and sugar (from sugarcane) was a major industry.

I am in Brazil with my daughter, and she tried quindim for the first time. She loved the creamy and rich upper part with the cooked custard. On the bottom, the shredded coconut remains, and I must say, we’re planning to modify the recipe to substitute it. 😏

But don’t get me wrong, I love coconut in its natural form—like coconut water. It’s highly appreciated in Brazil, and I can’t be here without drinking it, especially with the amazing sun warming you up during the southern winter.

11/07/2024

It is not the first time I bring this delicious Brazilian dish here. And it was also the second time that Isadora, my daughter, cooked it - this time more independently. And the result was amazingly what it is expected for a Moqueca of prawn. 🦐

Moqueca is a stew and can be made with fish, lobster, chicken, egg… plantain, tofu… the main ingredient is playfully your choice.

However it is important to have into it: palm oil, tomatoes, onion, garlic, coriander, green pepper and coconut milk. Then you can call it Moqueca. 😉

12/05/2024

Always adapting! 🤩

18/04/2024

A colorful and nutritious salad with courgette, chickpeas, feta cheese, watercress, and basil dressing, made using the freshest ingredients to delight a very enthusiastic client.

07/04/2024

Happy birthday to my husband ❤️

02/04/2024

A mini cake, bite-sized, flavored with lavender and cassis (blackcurrant): a recipe developed for Sweet Atelier clients and offered here at the canapé party. It’s another example of the interchangeable knowledge between both branches of my company, Ana Brandt Gastronomie.

26/03/2024

When recently contemplating my professional plans for the future, I decided to focus on catering for small and medium-sized events. This year, I had the privilege of providing canapés to two amazing clients who trusted in my work without any doubt. I am incredibly grateful for their trust and happy for the opportunity. Thank you, , for recognizing my efforts and love for cooking.

08/01/2024

Starting 2024 with this wonderful opportunity to showcase my skills in providing delicious finger food/canapés for celebrations and/or high tea parties. Since it was for the baby shower of a sweet Brazilian new mom, we aimed to incorporate some aspects from Brazil (taste and color), while considering that the guests would be Dutch or international friends.

I have prepared three types of savory snacks: a sandwich of cheesebread with roasted chicken and olive tapenade, an empanadita with brie and caramelized onion, and a corn cake with courgette herbed cream cheese. All in bite-size portions and made as much as possible from scratch.

The sweet snacks and the cake were based on knowhow, with fruity cheesecake brigadeiros, dark chocolate brigadeiros, and an amazing passionfruit cake beautifully decorated.

Thank you for trusting me.

27/12/2023

Sharing a sweet creation from a meaningful collaboration - a Passionfruit Chocolate Cream Cake with Raspberry Creamy Ganache.

Crafted with care for a recent private dining experience, it is an example of swapping knowledge between and my personal chef business.

09/12/2023

Setting aside professional assignments, today I present a dinner cooked for my family. A personal poke bowl created from whatever I could find in the fridge and pantry, skillfully combined for a delicious result. The cooking techniques, evident in those beautifully poached eggs, enhance the final dish. However, simplifying the process can still result in a healthy and delightful meal. 🍲👩‍🍳

Adres

Groningen

Website

http://www.anabrandtgastronomie.com/personal-chef

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