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Bien Gratama

@bienappetitt

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followers

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following

Catering inquiries: [email protected]
Trained at: @ballymaloecookeryschool

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CATERING - Canapés & 4 courses, with sous-chef @nina.milsted

- Canapés:
Homemade Hummus with Crudités🥕🍅🥒🫜
Rice crackers with beef sausage and truffle mayonnaise🍴
Seaweed crackers with kewpie mayonnaise & seaweed salad🇯🇵
Brioche bread with whipped anchovy butter🐟🧈

- Salmon tartare with Avocado cream, Cucumber pickled in mango vinegar, fried Capers, and Dill mayonnaise🎣🥑🥒🥭

- Braised Leeks with Tahini sauce, Burrata, Sumac, & Pistachio’s🍽️

- Chipotle-roasted Chicken Thighs with mashed Sweet Potato, Herb Salsa, and Roasted Tenderstem Broccoli with Garlic Butter🍗🍠🥦
Veg: Chipotle Roasted Cauliflower steak🌱

- Lactose-Free Dark Chocolate Mousse with Hazelnut Crumble, Raspberries, and Sea Salt🍫🌹

#chef #catering #cateringchef #chefkok #delicousfood #salmon #chicken #chocolatemousse #4coursemeal #4coursedinner #canapes #recipe #dmforrecipe #lovefood by @bienappetitt

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22

10 months ago

4-DAYS NO-FAIL SOURDOUGH RECIPE (starter required)

Day 1 - Feed the starter: 200 grams of starter, 200 grams of water, 220 grams of flour. Place the starter in the fridge for 24 hours or outside the fridge for 12 hours.

Day 2 ((approximately 24 hours later) - Place 100 grams of starter, 325 grams of lukewarm water, and 500 grams of flour in a bowl and mix briefly (don’t overmix!) until smooth. Cover and let it sit for 30-60 minutes (autolyse). Then add 10 grams of salt and perform the first stretch-and-fold. Perform a stretch-and-fold every 20-30 minutes for 2-3 hours. You want a shiny dough with a few air bubbles at the end. Place the dough in a large bowl, cover tightly, and refrigerate for 24 hours.

Day 3 (about 24 hours later) - Turn the dough out of the bowl onto your work surface. Form the dough into a ball and pull it tight. Cover with the bowl you just used and let it sit for 30-60 minutes. Then, pick up the dough ball, place it upside down on the work surface, and shape your bread into the desired shape again and pull it tight. Dust your proving basket with flour and place the dough ball upside down in the basket, so the seam is facing up. Cover tightly again and refrigerate for 24 hours.

Day 4 - Preheat the oven to maximum heat with a baking tray in the middle. After 45 minutes of preheating, remove the baking tray from the oven and turn your bread dough straight from the refrigerator onto the baking sheet. Dust with flour and score the dough as desired. Bake the bread for 30 minutes. After baking, check if it needs more time and check if the bottom is cooked through. If not, turn the bread upside down so the bottom browns as well. Reduce the temperature to 220°C if necessary.

Remove and let cool *completely* on a wire rack before slicing!

(Bake the bread in a Dutch oven/pan with ice cubes for an extra crispy crust. If you don’t have one, place another oven tray at the bottom of the oven during preheating and pour boiling water into it as you put the bread in the oven. This will create enough steam.)

#sourdougbread #sourdough #chef #food #bread #breadmaking #baker #bakery #fermentation taken in Amsterdam, Netherlands by @bienappetitt

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7

a year ago

CATERING ‘Villa Gala’ - 3 Courses with Sous Chef @helenesmeyer
- A peeled Tomato with Burrata, Vanilla dressing, Panko and grated frozen Peach🍅🍑
- Ottolenghi’s vegetarian Pasta Carbonara with Oyster mushrooms, Shiitake, Soy sauce and Mirin🍄‍🟫🍝🇯🇵
- Frozen-Espresso-Oreo-Martini🍸🍨🍪

#catering #chef #food #foodlover #delicious by @bienappetitt

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30

a year ago

SUPER EASY NO-KNEAD HYBRID BREAD (SOURDOUGH STARTER DISCARD & YEAST) 🍞
I just missed the peak of my sourdough starter, but I didn’t want to throw the discard out, so I made a (2) hybrid bread.

INGREDIENTS:
350g Lukewarm Water
10g Active Dry Yeast
500g All-Purpose Flour
10g Salt
100g Sourdough Discard

METHOD:
Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until it foams. Then add the flour, sourdough discard, and salt. Mix until a soft, sloppy dough forms. Cover and let it rise for 2 hours in a (preferably) moist, warm place. After 2 hours, turn the dough out onto a lightly floured work surface and shape it. Score the dough with a knife and bake either in a Dutch oven or normal oven with steam, for 60 minutes at 230*C (Dutch oven 30 min with lid, 30 min without).
The bread is ready when it sounds hollow when you tap it.

#sourdough #sourdougbread #hybridbread #bakery #baker #chef #supereasy #bread #breadmaking #yeast #discard #discardrecipes by @bienappetitt

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1

a year ago

BRIOCHE SOURDOUGH BREAD🍞🥐
INGREDIENTS:
500 g strong white flour
150 g active sourdough starter
200 ml lukewarm whole milk
50 g granulated sugar
10 g salt
2 eggs
120 g softened butter (not melted)

METHOD:
In a large bowl, dissolve the sourdough starter in the warm milk. Add the flour, sugar and eggs. Mix loosely with your hand in the shape of a claw. Rest the dough covered for 30-60 min (autolyse). Add the salt and stretch and fold / coil fold the dough once and let it rest for 20 to 30 minutes. Now add the cubed butter, and stretch and fold / coil fold the dough every 20 to 30 minutes for the next 2 to 3 hours. Let it rest covered in the refrigerator overnight. The next day, shape the dough, and let it rest shaped in the refrigerator overnight. The next morning, bake the dough either in a Dutch oven or normal oven with steam, for 50-60 minutes at 230*C (Dutch oven 30 min with lid, 20 min without).
The bread is ready when it sounds hollow when you tap it.

#brioches #sourdough #sourdougbread #briochebread #baker #chef #homecooking by @bienappetitt

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1

a year ago

Homegrown 100% Grape Juice🍇🍇

Pick or buy your grapes & Wash them if you’d like. Pick the grapes from the branch. Spin them through a juicer or mash them by hand. Strain 2 to 3 times until the juice is clear. Store chilled in a bottle in the refrigerator. taken in Beekbergen by @bienappetitt

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1

a year ago

Successful Collaboration with @thegramburgers
An Asian Style Chicken Burger with Homemade Burger Buns🍔, Pickled Cucumber🥒, Bok Choy🥬, Mashed Avocado🥑 and Siracha & Wasabi Mayonnaise🌶️ taken in Groningen by @bienappetitt

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9

a year ago

CATERING ‘PAAL’ - 3 Courses with Sous Chef @helenesmeyer
- Roast Aubergine with Ricotta, Honey, Mint, Fennel & Chili🍆🌶️🌿
- Slow Cooked Shredded Beef Ragu Pappardelle🥩🍝 (Veg main: Porcini Ragu Pappardelle🍄‍🟫)
- Espresso Martini🍸☕️ by @bienappetitt

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4

2 years ago

PRIVATE CHEF- 5 Course Dinner Party
- Homemade Sourdough Bread with Whipped Anchocvy & Herb butter🍞🧈🌿
- Tomato Tartare with Horseradish & Avocado Cream on a Rice Paper Cracker🍅🥑
- Scallops with Saffron Beurre Blanq Sauce🐚🧈
- Stewed Leeks with Burrata, Sumak & Tahini Sauce🌱🍽️
- Short Ribs stewed in Red Wine with Mashed Potato and Steamed Broccolini🥩🍷🥔🥦 (Vegetarian: Oyster Mushroom Stew🍄‍🟫)
- Chocolate Mousse with Vanilla Cream & Spiced, Honey Glazed Blood Oranges🍫🌶️🍊🍯 by @bienappetitt

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16

2 years ago

Sourdough Discard Foccacia🇮🇹🍞🥪
Topped with Homemade Tuna Salad🐟🐟
Recipe: @ballymaloecookeryschool by @bienappetitt

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0

2 years ago

Dinner for best friends - 12 people
- Ottolenghi’s Roasted Aubergine with Curried Yoghurt, Toasted Almond Flakes & Pomegranate Seeds🍆🌻

- Poached Fish with Tomato-Turmeric Curry and Udon Noodles🐟🍛🍅

- Cinnamon Buns🥐 (recipe: @chef.suzette) taken in Kortenhoef by @bienappetitt

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2

2 years ago

Whole Wheat Sourdough🌾🌾♥️🍞

Ingredients

• 100 g active starter
• 325 g lukewarm water
• 500 g flour
• 10 g salt by @bienappetitt

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2

2 years ago