GF Chocolate Cake with Strawberries

GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic

I still can’t digest a fact my baby, my small little girl, is going to make 13 this weekend. 13?!?! Where and how did that happened?!?!
Well .. I am totally exaggerating , but truth is, time did fly.
I can still remember a morning when I packed the bags and went to hospital with my huge belly. I still remember fear I felt, fear of all those unknown things that are about to happen. I read books, I heard other mums .. but every story is unique as every child is .

And no , it was not easy. Motherhood brings so many doubts, new priorities, emotions .. its all new world. But I always tried to think , use my own head and not listening others.
I tried to do it my way, educate her my own way, pointing values I think are very important… and let her learn, from us, from others ..but mainly from her own mistakes.
Learn about world that surround her, help her with all those discoveries and be there, always be there for her.
I tried to be a friend but asked to be respected, respecting her ..

I am very very proud of a girl she is now. I hope she will continue being who she is, believe in herself and do thinks she like … and I will always be here for her!!!
This week we celebrate , and best way is with a great cake!!!

GF Chocolate Cake with Strawberries

Cake
120g coconut oil, plus extra for baking pan
150g bittersweet dark chocolate
5 large eggs at room temperature
130g coconut sugar
A good pinch of sea salt
50g rice flour, plus extra for baking pan
45 g almond meal

Preheat your oven to 180°C.
Butter two 19cm round cake forms and sprinkle with rice flour.
Melt the coconut oil and chocolate together in a double-boiler (a heatproof bowl resting on a pot of lightly simmering water). Set aside.
In the bowl of a stand mix, beat the eggs and sugar with salt until light and pale and doubled in volume.
Gently fold in melted chocolate mixture. Sprinkle the rice and almond flours over the batter and fold gently to combine. Pour into prepared pans and bake around 25min. A tester inserted into the center of the cake should come out dry.
Let cool then invert onto the rack.

Cream
100g cashews, soaked for minimum 2h
50g coconut cream
25g agave syrup
1/2ts vanilla concentrate
1/2 cup strawberries
30g coconut oil
A good pinch of sea salt

Place all the ingredients, except coconut oil, into blender. Process until you get creamy mixture. Add melted coconut oil and process again.

Assembling
2cups strawberries

Put one cake layer into a cake form, spread cream on top and place strawberries.
On top , place second cake layer and spread cream on top.
Put in the fridge for the cream to get more solid.
Take cake out of form, place on the plate, and cut strawberries and place on the top.

LUDC Shop :: New Collection

LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic
LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic
LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic
LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic
LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic LUDC Shop :: New Collection | Photography and Styling by Sanda Vuckovic

I am so excited to finally announce a new collection for LUDC Shop. After few months of work with makers and developing new products exclusive for LUDC Shop, photo session and preparation .. it’s here!!!

It was such a pleasure to continue working with MF Ceramics, SUL, Wood Fox, Arminho, Anna Westerlund Ceramics and also having Otchipotchi on board!!
Every peace is special, reflecting it’s maker style and ideas. Even they are all different , together they make a beautiful harmony, combining with each other.

Credits:
Model : Yana
Photography : Sanda Pagaimo
Styling : Sanda Pagaimo & Filipe Frazão
Place : You in Lisbon R/C

Kale Spelt Pizza

Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic

Hands … they reveal about person as much as face or smile.
My friend Dora stopped by last Saturday and we spent morning baking. I couldn’t stop looking at her hands how gracious they are dancing on the light. She complained about them and it remembers me of my mum. She does the same, sometimes even hiding them from strangers look. Her hands reveal much about her life . Curves of her fingers, result of rheumatism, remembers us on a time she lived in a small village, without running water, where she washed dirty clothes in a freezing river that was passing by. Scars of burning say how much time she spent in the kitchen baking for her family. Rough skin remind me on all the people she took cared about in her life. I could almost feel a touch of her rough skin on my face…remembering every curve and wrinkle.

Kale Spelt Pizza

Dough:
makes 2 pizzas
(adapted from Book of Baking by Isidora Popovic)

220g spelt flour
1tsp dried yeast
½tsp salt
1tblsp olive oil
1egg
60ml warm water

Topping:

2 buffalo mozzarella, torn into small pieces
1/2 cup feta, crumbled
2 eggs
4 cups kale,stemmed and cut into 2cm stripes
2tsp olive oil ( I used olive oil from shallot confit but you can use a regular olive oil)

Preheat the oven to 250°C
To make the pizza base, mix the dry ingredients in a bowl, make a well in the center and pour in the wet ingredients.
Using clean hands, bring everything together and work into a soft dough. Turn onto a floured surface and knead for two minutes. If the dough is still sticky, add a little more flour.
Roll out to 3mm thickness.

Sprinkle olive oil on top. Top with kale, mozzarella and crumbled feta leaving a small space in the center of pizza for the egg.
Slide pizza on a baking trey and bake for 4-6 min. Crack the egg into a small recipient and transfer it to the center of the pizza. Continue baking until rim is golden brown, around 3-5 minutes longer.

SUL

SUL | Photography by Sanda Vuckovic
SUL | Photography by Sanda Vuckovic
SUL | Photography by Sanda Vuckovic SUL | Photography by Sanda Vuckovic
SUL | Photography by Sanda Vuckovic
SUL | Photography by Sanda Vuckovic SUL | Photography by Sanda Vuckovic
SUL | Photography by Sanda Vuckovic

I am so proud to be part of ‘SUL family’.
I can see this brand growing and I grow with them. Every new piece is even more beautiful then the previous one.

I know people who design them and those who made them, and knowing what care and love is involved in every stitch is also very important in feeling those pieces and trying to capture them in the best way.

Evey peace is made by hand in Portugal, with leather sourced locally.

Credits:

Bags : SUL
Photography and Styling : Sanda Vuckovic Pagaimo / Little Upside Down Cake
Models : Ally Walsh & Rita Quion
Place : A Sociedade

Picnicking

Picnic
Picnic Picnic
Picnic
Picnic Picnic
Picnic
Picnic Picnic
Picnic

As soon as I can feel a bit of sun on my cheeks I think on how to spend more time outside. Luckily in Portugal this is possible even during the winter.

As I don’t own any country house outside of the city or having family who have one near, I start searching for nice public places where I can picnic with my family and friends.
Public parks, river fronts, beaches, forests …they can all hide a perfect spot where you can stretch your blanket and enjoy the food. And food … here comes a good part.
If you want a simple meal, without cutlery and plates, or you want a whole spread with wine glasses and ceramic plates, one thing is certain, food should be simple, light, with plenty of fruits and vegetables, that you can eat slowly and enjoy for hours.

My picnic usually has dips with fresh vegetables, cheese, homemade bread, salads, wraps and fresh fruits. Kids love to pick food with hand and run around so I try to make it easy.

And for dessert, use your imagination … fruits galette, cake or granola cups, they all suits the purpose.
Don’t forget to bring thermos with coffee (hot in winter or iced in summer), it’s always the best way to end the picnic.

Food and Lifestyle Photography and Styling Workshop Alentejo :: Portugal, Ocean and People

Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic
Portugal, Ocean and People | Photography by Sanda Vuckovic

I didn’t have any idea, 10 days ago, how me and my view of life would be influenced with the days that followed.
Looking back at these day, I can now clearly see it. I got richer with 10 new friendships, met 10 amazing women, got insanely inspired by them and collected memories for a lifetime.
10 days ago I was packing my bags to leave Lisbon for a workshop with Marta. I was excited but also scared. It was a new adventure. The weather forecast was not good and we made a plan B for all activities that we have been planning in the last few months.
But, as the participants started to arrive, I started to feel the positive energy… I knew everything would be ok even with the rain, wind and thunderstorms that were announced.
We changed plans, but the new activities turned out to be even better.
We chased fishermen on a rainy day, we picnicked in the woods with wind, we visited a maker’s house with thunder outside, and the light… the one we chased and wanted to capture, was divine, and we could feel it with any each snap of our cameras.
We spent these days at a beautiful place eating amazing food, drinking great wine, editing, sharing stories and experiences and laughing… laughing a lot.
Now I know I changed, and each one of the ladies influenced me because, despite being all different, they all have some things in common… smart, independent, creative, funny, beautiful and I truly believe their work will soon come to you. So, please check out their visions of those passed days and be prepared for all that is coming in the future from Sini, Marina, Lisa, Jonna, Simone, Anna, Ana, Pilar, Giulia and Mina.

Partners:
Cabeça da Cabra
Adegga
Filipe Lucas Frazão
MF Ceramics

*****

Não fazia ideia, há 10 dias, de como eu e a minha visão de vida, seria influenciada com os dias que se seguiram.
Olhando para trás para estes dias, agora posso vê-lo claramente. Fiquei mais rica com 10 novas amizades, conheci 10 mulheres incríveis, fiquei incrivelmente inspirada com elas e colecionei memórias para a vida.
Há 10 dias atrás, eu estava a arrumar as minhas malas para sair de Lisboa, para fazer um workshop com a Marta. Eu estava animada, mas também com medo. Era uma nova aventura. A previsão do tempo não era boa e fizemos um plano B para todas as actividades que tinhamos estado a planear nos últimos meses.
Mas, à medida que as participantes começaram a chegar, comecei a sentir a energia positiva… sabia que ia correr tudo bem, mesmo com a chuva, vento e trovões que foram anunciados.
Mudamos de planos, mas as novas atividades acabaram por ser ainda melhores.
Perseguimos pescadores num dia chuvoso, piquenicamos no bosque com o vento, visitamos a casa de um artesão com trovões lá fora, e a luz… a que nós perseguimos e queriamos capturar, era divina, e podiamos senti-la a cada click das nossas câmeras.
Passamos estes dias num bonito lugar, a comer comida incrível, a beber muito bom vinho, a editar, a partilhar histórias e experiências e a rir… a rir muito.
Agora eu sei que mudei, e cada uma das senhoras influenciou-me, porque, apesar de serem todas diferentes, todas elas têm algumas coisas em comum… inteligentes, independentes, criativas, engraçadas, bonitas e eu realmente acredito que o seu trabalho irá em breve para vocês. Portanto, vejam por favor as suas visões destes dias passados e estejam preparados para tudo o que está para vir no futuro da Sini, Marina, Lisa, Jonna, Simone, Anna, Ana, Pilar, Giulia and Mina.

Parceiros:
Cabeça da Cabra
Adegga
Filipe Lucas Frazão
MF Ceramics

Breakfast Club Lisbon

Breakfast Club Lisbon | Photography by Sanda Vuckovic
Breakfast Club Lisbon | Photography by Sanda Vuckovic
Breakfast Club Lisbon | Photography by Sanda Vuckovic
Breakfast Club Lisbon | Photography by Sanda Vuckovic
Breakfast Club Lisbon | Photography by Sanda Vuckovic
Breakfast Club Lisbon | Photography by Sanda Vuckovic
Breakfast Club Lisbon | Photography by Sanda Vuckovic

Last week we gathered at A Sociedade for one more Breakfast Club, by Trends on Trens.
The menu, made and cooked by Chef Leonardo Perreira, was extremely creative.
We spent a few hours around the table exchanging ideas, thoughts, enjoying food and drinking coffee.

*****

Na semana passada reunimo-nos n’A Sociedade para mais um Breakfast Club, por Trends on Trens.
O menu, elaborado e cozinhado pelo Chef Leonardo Perreira, foi extremamente criativo.
Passamos algumas horas à volta da mesa, a trocar ideias, pensamentos, a desfrutar da comida e a beber café.

Credits :

Created by : Trends on Trends de Emily Miller
Co-hosts : Miguel Andrade e Sanda Pagaimo
Chef: Leonardo Pereira
Coffee: Copenhagen Coffee Lab Lisbon
Flowers: Kckliko
Place : A Sociedade

Food and Lifestyle Photography and Styling Workshop Croatia

Food and Lifestyle Photography and Styling Workshop CroatiaFood and Lifestyle Photography and Styling Workshop CroatiaFood and Lifestyle Photography and Styling Workshop Croatia

Join Krissy of CottageFarm and me for a 5 night photography and lifestyle retreat in Croatia.

This October (5th – 9th) we will call the tiny island of Zlarin home. Set just a few miles offshore from the Croatian mainland, this picturesque island is one of the only a handful on the Adriatic Sea where cars are not allowed, making it an idyllic spot to nurture the imagination and encourage relaxation.

Tucked away in this beautifully rugged little seaside paradise, dotted with fig and cypress trees, we will have the chance to fill our lungs with fresh salty air and awaken our creative spirits. Here, in this intimate setting, we will delve into the creative process, exploring the art of photography and styling. You will learn how to create, shoot & style still life scenes and we will discuss the use of natural light, camera mechanics, prop selection and scene creation.

Over the 5 days, we will also explore the local lifestyle and regional cuisine of the island from leisurely al fresco lunches in the garden to boat rides on the brilliant blue Adriatic. A visit to one of the area’s most well known vineyard is also on the itinerary.

While days will be dedicated to learning and exploration, evenings will focus on the simple joys of gathering, sharing meals and the camaraderie of conversation. This time to reflect and relax is as important as our information filled days to fostering the creative process and finding personal inspiration. Our rustic island house will serve as the gathering space for us throughout the workshop and its large table a lively assembling place.

We hope you will join us in Croatia this October! We look forward to meeting you.

Details:
– dates: 5th – 9th of October
– island Zlarin, Croatia
– price: 1400€
– 10 participants
– 3 whole days of food and lifestyle photography
– 4 breakfasts
– 3 lunches
– 4 dinners
– drinks and snacks during the workshop

Transportation, outings and accommodation covered in the cost of the ticket
Nearest major airports are Zadar and Split
There are daily ferries to and from the mainland. Ferries leave from Sibenik
Please note, airfare and transportation to the workshop is not included in the ticket price
Rooms and beds are shared
Deposit of 50% is needed for registration and a final payment will be due August 31, 2016.
There will be no refunds on cancellation.
For reservation please contact us on: krissyoshea@gmail.com or little.upside.down.cake@gmail.com and we will send you more details.

Inês Telles Jewelry

Inês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda VuckovicInês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda VuckovicInês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda VuckovicInês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda VuckovicInês Telles Jewelry | Photography by Sanda Vuckovic
Inês Telles Jewelry | Photography by Sanda Vuckovic

There are no words with which I could describe Inês Telles and her work. I always hoped I would have the chance to put it into images.
This is how I visually could express it, feminine but strong, soft but aggressive, light but dark… her work is extremely inspiring.

*****

Não há palavras com as quais eu possa descrever a Inês Telles e o seu trabalho. Eu sempre esperei ter a oportunidade de o conseguir com imagens.
E é assim que eu posso visualmente expressá-lo, feminino mas forte, suave mas agressivo, luminoso mas escuro… o seu trabalho é extremamente inspirador.

Credits
Jewelry : Inês Telles
Models: Yana & Zi
Hair : Tania Sousa
Makeup : Sandra Melo
Styling : Inês Telles & Sanda Pagaimo
Photography : Sanda Pagaimo

Lemon and Almond Cake

Lemon and Almond Cake | Photography and Styling by Sanda VuckovicLemon and Almond Cake | Photography and Styling by Sanda VuckovicLemon and Almond Cake | Photography and Styling by Sanda Vuckovic
I keep this idea of growing all kind of fruits in my terrace. Citrus trees growing in big vases, red fruits and rhubarb. But… they never bloomed or gave fruits. Until this year.
Citrus are in abundance and my lemon tree is full of flowers, with incredible scent. I go out to check them every day, see if there is a trace of lemons…
In the meantime, very often I have friends passing by with bags of lemons, oranges, tangerine, that grow in the backyard of their family’s houses. We mainly eat them or make juice for breakfast, but very often I bake a citrus cake. We all love them, and they disappear instantly.
This one, made with olive oil, is our favorite, since it is very moist and so lemony.

*****

Mantenho esta ideia de crescer todo o tipo de frutas no meu terraço. Árvores de cítrinos a crescer em grandes vasos, frutos vermelhos e ruibarbo. Mas… eles nunca floresceram ou deram frutos. Até este ano.
Os citrinos estão em abundância e o meu limoeiro está cheio de flores, com um perfume incrível. Saio para vê-los todos os dias, para verificar se há algum rasto de limões…
Entretanto, muitas vezes tenho amigos que passam com sacos de limões, laranjas, tangerinas, que crescem no quintal das casas da sua família. Na maioria comêmo-los ou fazemos sumo para o pequeno-almoço, mas muitas das vezes faço um bolo de citrinos. Todos nós gostamos deles, e desaparecem num instante.
Este, feito com azeite, é o nosso favorito, uma vez que é muito húmido e de limão.

Lemon and Almond Cake

(makes 4 small bundt cakes)

Cake:
2 lemons
150g coconut sugar
120g spelt or wheat flour
80g almond flour (or ground almond)
1tsp baking powder
pinch of salt
2 eggs, at room temperature
120ml extra virgin olive oil

Preheat the oven to 180ºC. Grease and flour 4 bundt forms and set aside.
In a bowl, mix to combine the flour, almond, baking powder, and salt.
Beat together eggs and coconut sugar. Add dry ingredients and lemon zest. Mix until well-incorporated.
Gradually drizzle in the olive oil and process until incorporated.

Divide the batter into the prepared cake pans. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cakes comes out cleanly.

Meanwhile, heat juice of 1 lemon. Remove the cake from the pan and brush the lemon juice on the cakes. Let cool completely on a wire rack.

Glaze:
Mix the juice of 1/2 lemon with icing sugar until you get thick paste. Place over cold cakes and let it dry.

*****

Bolo de Limão e Amêndoa

(faz 4 pequenos bolos bundt)

Bolos:
2 limões
150g açucar de côco
120g farinha de espelta ou de trigo
80g de farinha de amêndoa (ou amêndoa esmagada)
1 colher de chá de fermento em pó
pitada de sal
2 ovos, à temperatura ambiente
120 ml de azeite extra-virgem

Pré-aqueça o forno a 180ºC. Engurdure e enfarinhe as 4 formas Bundt e reserve.
Numa tigela, misture a farinha, a amêndoa, o fermento e o sal.
Bata os ovos e o açúcar de côco. Adicione os ingredientes secos e raspas de limão. Misture até ficar bem incorporada.
Aos poucos, regue com o azeite e processe até incorporado.

Divida a massa nas formas já preparadas. Coza durante 40 – 45 minutos, até que um palito inserido no centro dos bolos saia limpo.

Enquanto isso, aqueça o sumo de 1 limão. Retire os bolos das formas e pincele o sumo de limão sobre os bolos. Deixe arrefecer completamente sobre uma grade.

Glaze:
Misture o sumo de 1/2 limão com açúcar em pó até obter uma pasta espessa. Coloque sobre os bolos frios e deixe secar.

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