These are some of my favorite autumn photos, all iphone.
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Estas são algumas das minhas fotos favoritas do outono, tudo iphone.
Podem seguir-me no instagram.
Autumn is finally here and brought
… rain, grey days and cozy feeling
… cold breeze, frozen breath and roasted chestnuts
… juicy apples and hot soups.
Grey, shades, light and my hands deeply involved into dough. I mix and bake.
My body is seeking for deep flavors and spices and I bake an apple cake with ginger … sprinkle it with maple syrup, one a friend gave me and I kept for a special occasions.
I sit and read with a cake on my lap and hot tee next to me.
I am happy.
(adapted from Anna Jones’s book ‘A modern way to eat’)
250 g spelt flour
1 tsp ground cinnamon
1/3 tsp ground allspice
1 tsp ground cardamom
150 ml maple syrup
2 eggs, at room temperature
150 ml olive oil
1 tsp baking soda
3 cm round piece of ginger, peeled and finely grated
3 cooking apples, peeled and grated
Preheat the oven to 180 C. Sift the flour into a bowl with the cinnamon, allspice, cardamom and bicarbonate of soda.
In a separate large bowl, mix maple syrup, eggs and oil. Add the flour mixture, then mix. Fold in the ginger and apple.
Butter a standard-sized loaf tin and pour the cake mix in. Smooth the top and bake for about 1 hour or until a skewer inserted in the thickest part comes out clean. If the top looks like it’s browning too quickly, cover with foil. Remove from the oven and cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Alfama is an old, typical Lisbon neighborhood. Narrow streets and stairways, laundry hanging from every window, locals gathering on the street to exchange daily news and gossips … it is what you can find wondering through streets of Alfama.
Alfama is full of shades and mystery. I love to get lost between it’s buildings, discover new passages, small restaurants, listen Fado echoing on it’s tiny streets ..
Alfama is a hart of Lisbon.
* You can find more about Alfama here
‘As Autumn is a time for harvesting and gathering we find this meal to be perfectly suited for an early supper with loved ones.
We celebrate the abundance of season and make warming meals as the seasons transitions’
- Sunday Suppers Cookbook -
The day I received a message from Karen, asking if I would accept hosting a small gathering to celebrate her new cookbook, will stay in my memory for a long time.
I read that mail a few times, to be sure I understood it correctly.
Karen’s work is a great inspiration for me for so many years and I dream of attending one of her gatherings in Brooklyn.
Of course I accepted her challenge immediately.
When the Sunday Suppers’ Cookbook arrived and I had a chance to look through it, I was without words.
Photography, recipes, menus… it was breath taking… and I got terrified that I would not be able to make it justice.
Since autumn was at the door, I invite a few friends and decided to make dishes from the autumn menu. Recipes were easy to follow and food was worshiped.
We spent hours around the table, heard great stories, get to know each other even better and enjoyed food.
Corned beef with root vegetables
Braised purple cabbage
Sesame and salt pretzels with brown beer mustard
Apple and olive oil cake
* Special thanks to Joana and Pedro, this gathering would not be possible without your help
I woke up on a grey day Lisbon is known for, days I cherish and wait for.
Entering corridors and rooms at Fabrica Braço de Prata, with all shades of grey, abandoned blue couch, wooden floors …. my hart rate went up, adrenalin rushed , this was dream scenario for SUL products.
´…We stand for simplicity, unique pieces that endure over time, accompanying successive generations, carrying moments to be told, like carved tattoos…´
Routine is not always a bad thing, there is some comfort in a routine.
This comfort is what I feel while working with Anna.
When we get together and start working, we enter that routine, the one that brings comfort.
Tailored details is a name of Anna Westerlund new collection. Every peace is unique, tailored perfectly with much love and care.
I am obsessed with markets.
I can spend hours walking around, looking at food, speaking with people.
It always has the same result; I get home so inspired that I start thinking about the meals that I can make with the products I brought home.
When travelling, visiting local markets is a must. I think there is so much you can learn about a city and its people, with just one simple visit to a local market.
As a kid, I would go with my mum to the market, helping her with the bags. She believed that Tuesdays and Thursdays were the days to visit the market and find the best products.
Eu sou obcecada por mercados.
Posso passar horas a andar, a olhar para a comida, a falar com as pessoas.
Tem sempre o mesmo resultado; chego a casa tão inspirada que começo a pensar sobre as refeições que posso fazer com os produtos que trouxe para casa.
Quando viajo, visitar os mercados locais é uma necessidade. Acho que há tanta coisa que se pode aprender sobre a cidade e os seus habitantes, com uma simples visita a um mercado local.
Enquanto criança, ia com a minha mãe ao mercado, ajudando-a com os sacos. Ela acreditava que terças e quintas-feiras eram os dias para visitar o mercado e encontrar os melhores produtos.
Back in July I worked together with the founders of Lazy Flavors, helping them to define the image for the project they were just starting.
It was quite a challenge but, on the other side, I could see immediately its potential and it was a great pleasure to be a part of it.
‘Lazy Flavors specializes in providing authentic, high-quality, entertaining and hands-on oenogastronomic experiences to travelers visiting Portugal.
Our goal and mission is to deliver authentic and unforgettable experiences that create long-lasting memories from your visit to Portugal. We feel the best way to immerse yourself in Portuguese culture is through our food and wine and through lazy and laid-back afternoons in conversation around a table, which is something truly representative of the Portuguese soul.’
I am so happy to finally share some photos of one of the many experiences they provide, Lazy Flavors:From Farm to Table.
Em Julho trabalhei em conjunto com as fundadoras de Lazy Flavors, ajudando-as a definir a imagem para o projeto que elas estavam a começar.
Foi um grande desafio, mas, por outro lado, tive oportunidade de ver imediatamente o seu potencial e foi um grande prazer fazer parte dele.
‘A Lazy Flavors especializa-se em fornecer experiências enogastronómicas autênticas, de qualidade e na primeira pessoa, em Portugal.
O nosso objetivo é proporcionar aos visitantes momentos autênticos, e inesquecíveis que deixam memórias duradouras da sua visita a Portugal. Uma oportunidade única de imersão na cultura Portuguesa, através da sua gastronomia e vinho e momentos descontraídos passados em conversa à volta da mesa, algo que representa verdadeiramente a alma portuguesa.’
Estou tão feliz por finalmente partilhar algumas das fotografias de uma das muitas experiencias que disponibilizam, Lazy Flavors:From Farm to Table.
I can feel it in the air; the autumn is closer and closer.
Colourful leaves are covering my roads,
grey light is inhabiting my home,
air smells on wet ground and rain… lovely rain.
I want to make soup and bake cakes, read a book under the blanket with a cup of tea on my side and the smile doesn’t go out of my face.
Consigo senti-lo no ar; o outono está cada vez mais perto.
As folhas coloridas cobrem as minhas estradas,
cinza claro habita a minha casa,
o ar cheira a terra molhada e chuva… linda chuva.
Eu quero fazer sopa e bolos, ler um livro debaixo do cobertor com uma chávena de chá ao lado e o sorriso não me sai do rosto.
200g coconut sugar
240g spelt flour
200ml sunflower oil
130ml coconut milk
2tsp baking powder
2tsp vanilla sugar
70g spelt flour
65g soy margarine
55g roasted hazelnut, roughly chopped
35g spelt flakes
60g coconut sugar
Preheat the oven to 200°C. Grease and flour a rectangular cake tin.
Cut the plums, take the pits out and slice them. In a large mixing bowl, mix all the cake ingredients together.
Scrape the mixture into the prepared tin, level the top with the back of a spoon or palette knife. Place the plums on top.
In the meantime, make the crumble. Put all the ingredients in a large bowl and rub using your fingertips to create a crumble mixture. Sprinkle the mixture over the cake and bake in the preheated oven for 30min (be careful not to burn the crumble top).
Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
* this cake is great with all kind of seasonal fruits
200g de açúcar de coco
240g farinha de espelta
200ml de óleo de girassol
130ml Leite de coco
2 colheres de sopa de fermento em pó
2 colheres de sopa de açúcar de baunilha
70g farinha de espelta
65g de margarina de soja
55g de avelã torrada, moídas
35g flocos de espelta
60g de açúcar de coco
Pré-aqueça o forno a 200°C. Unte e enfarinhe uma forma de bolo retangular.
Corte as ameixas, tire os caroços e fatie-as. Numa tigela grande, misture todos os ingredientes do bolo.
Retire a mistura para a forma preparada, nivele o topo com as costas de uma colher ou espátula. Coloque as ameixas por cima.
Entretanto faça o crumble. Coloque todos os ingredientes numa tigela grande e misture com a ponta dos dedos para criar o crumble. Polvilhe a mistura sobre o bolo e leve ao forno pré-aquecido por 30 minutos (cuidado para não queimar o crumble no topo).
Retire do forno e deixe arrefecer na forma por 30 minutos antes de o virar para uma grelha e deixe arrefecer completamente.
* Este bolo é óptimo com todos os tipos de frutas da época