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.

31/08/2025

jantar bem brasileiro - caruru, feijao tropeio e escondidinho - tudo vegetariano. 🥰

🇬🇧 served a brazilian dinner to our nepali family - caruru (made with okra and cashew nuts), feijao tropeiro (made with cassava flour toasted, egg, beans and kale) and escondidido (made with cassava puree and platain + mushroom).

15/03/2025

Not so beautiful but I can assure you that was a delicious very cholocatty lava cake.

23/02/2025

Eton Mess is a simple but delicious dessert made with cream, cooked merengue and fruit.

Personally I love to use strawberries with basil, and a touch of vanilla on the cream.

🤩

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 ❤️

Adres

Groningen

Website

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

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