Padaria Quinoa

Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic

For the last few years I had the chance to work together with Padaria Quinoa in a few different projects. I love their work philosophy and their products so I am was very happy to work with them back in December. I styled and photographed their products and I loved doing it. You will see some of these images on their social media, site and catalogue.

A´Migalhada

A´Migalhada

What’s better than having old/new friends around the table, spending time exchanging thoughts, laughs or simply being together?

A’Migalhada was created with the intention of sharing the work of a few great creatives, giving you the chance to know them and their work, sharing a meal at the end of the day and learning techniques that take time and have been used for years, always respecting local traditions.

A’ Migalhda will take place on 11th and 12th of March, at the beautiful Casa C´Alma, Praça das Flores 48, 1º.
Come and join us for the different events that will take place on that weekend.

11th of March:
11:00 – 19:00 Pop Up with Portuguese makers:
SUL
Inês Telles Jewellery
Margarida Fabrica
O Beija Flor
Vanessa Barragão – Fiber and Textile Artist

12:00 – 19:00 Coffee by Copenhagen Coffee lab (grab a free coffee from 12:00 -13:00) and organic cakes by Little Upside Down Cake

20:30 dinner by Filipe Frazão & Sanda Pagaimo ( value 35€ )

12th of March:
10:00 – 13:00 Hand – Tied Bouquet by Chelsea Fuss (value 65€ , held in english)
14:30 – 17:30 Two different Lithuanin Techniques for decorating Easter Eggs by Egle Bazaraite (value 45€)

Place email little.upside.down.cake@gmail.com for dinner/workshops reservations

Partners:
Casa C´Alma
SAL
Copenhagen Coffee lab
Kckliko
Yana K – Graphic Designer

*****

Há algo melhor do que ter os novos e velhos amigos à volta da mesa, a trocar ideias, gargalhadas ou simplesmente a partilhar a companhia?

A’Migalhada foi criada com a intenção de partilhar o trabalho de alguns excelentes criadores, dar a hipótese de os conhecer, a eles e ao seu trabalho, partilhar uma refeição no final do dia ou aprender técnicas que demoram o seu tempo e têm sido usadas por muitos e muitos anos, sempre respeitando tradições locais.

A’Migalhada terá lugar na bonita Casa C´Alma, Praça das Flores 48, 1º.
Junte-te a nós para os diferentes eventos que acontecerão durante o fim-de-semana.

11th of March:
11:00 – 19:00 Pop Up com artesãos Portugueses:

SUL
Inês Telles Jewellery
Margarida Fabrica
O Beija Flor
Vanessa Barragão – Fiber and Textile Artist

12:00 – 19:00 Café por Copenhagen Coffee lab (free coffee entre as 12 e as 13:00) e bolos biológicos por Little Upside Down Cake

20:30 jantar por Filipe Frazão e Sanda Pagaimo ( valor 35€ )

12th of March:
10:00 – 13:00 Hand – Tied Bouquet by Chelsea Fuss (value 65€ , held in english)
14:30 – 17:30 Duas técnicas Lituanas para decoração de Ovos da Páscoa por Egle Bazaraite (valor 45€)

Envie um email para little.upside.down.cake@gmail.com para reservas de jantar/workshop

Parceiros:
Casa C´Alma
SAL
Copenhagen Coffee lab
Kckliko
Yana K – Graphic Designer

Lisbon Stories :: Landeau Chocolate

Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic\

Sofia studied Interior Design in London but she never worked as designer, besides two Landeau Chocolate shops that she designed.
While studying in London she worked in few restaurants and made chocolate cake for one of them. That is where everything started.
After she came back to Portugal and worked as a manager in Vertigo, where her chocolate cake was chosen by Time Out Lisbon as the best chocolate cake in town, she took a time out, and she spent it in her kitchen developing a recipe for what became Landeau chocolate cake.
The rest is history. Her chocolate cake became legend.
Both shops are very cozy, with magazines spread around, where you can take time for a slice of amazing chocolate cake with cup of tea or coffee. As soon as you come in you can feel chocolate scent which invite you to spend hours inside, which I love to do.

Landeau Chocolate
Rua Rodrigues Faria 103, Lisbon
Mon-Sun 12:00 — 19.00
Rua das Flores 70, Lisbon
Mon-Sun 12:00 — 19.00

Spelt Sourdough Bread

Spelt Sourdough Bread | Photography and Styling by Sanda Vuckovic
Spelt Sourdough Bread | Photography and Styling by Sanda Vuckovic Spelt Sourdough Bread | Photography and Styling by Sanda Vuckovic
Spelt Sourdough Bread | Photography and Styling by Sanda Vuckovic
Spelt Sourdough Bread | Photography and Styling by Sanda Vuckovic Spelt Sourdough Bread | Photography and Styling by Sanda Vuckovic

After I discovered my food intolerance I totally panicked. I have yeast and all kinds of grain on my intolerance list. First thing I thought about is bread. What bread can I eat? I started investigating and testing. There were so many failed trials but also successful ones. After some time I came to a recipe I share today. Its a recipe I use few times per week nowadays.

Spelt Sourdough Starter

Ingredients:
200ml lukewarm water, divided
200g spelt flour, divided
1 tbs honey
Method:
On Day 1 whisk the 100ml water, 100g flour and honey in a glass jar. Cover with the lid but don’t screw it on completely. Let it stand at room temperature for 2 days.
On Day 3 add 50ml water and 50ml flour and whisk. Cover with the lid but don’t screw on completely. Let it stand at room temperature for 1 day.
On Day 4 add a final 50ml water and 50g flour and whisk. Cover with the lid but don’t screw on completely. Let it stand at room temperature for 1 day.

*Every time you use sourdough for making bread, feed it again (same process as for day 3 or 4). Between bread baking days, keep it in fridge. On a day you want to make bread, take starter from the fridge, refresh it, and let it rise for 1 hour before using.

Spelt Sourdough Bread

Ingredients:
270ml lukewarm water
1 tablespoon salt
200ml spelt sourdough starter
500g spelt flour, plus additional for work surface
Method:
Mix water, salt, and sourdough starter in the bowl of a stand mixer fitted with a dough hook or in a large bowl with a wooden spoon. Adding a little flour at a time, knead the dough at low speed for about 10 minutes, until soft and elastic. Cover the bowl with a kitchen towel and place in a warm place to rise until doubled in size, about 5 hours, but your results may vary depending on the warmth and humidity of the room.

Flour a work surface thoroughly. Turn the dough out onto prepared surface and knead again with your hands. If it’s sticky, add some more flour. Dough should be elastic but not sticky. Place in very well floured proofing basket. Let rise for about 15 minutes. Meanwhile, preheat the oven to 250°C.

Grease and flour baking form (for dough not to break, and keep enough moist, use form with cover or pan). Carefully take dough from proofing basket and place into form. Let it rise until it doubled in size, about 45 minutes.

Make 4 shallow incisions with a very sharp knife on top of the bread. Put the lid on and place in the middle of the oven. Lower the heat to 220°C and bake for 25 minutes covered. Remove cover and bake for 20 more minutes until the bread is a nice brown color.
Turn the bread out of the Dutch oven and let cool on the a rack until just warm before slicing.

Vanilla Cake with Mascarpone Cream

Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic
Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic
Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic

I have to say I am facing very strange climatic conditions this winter. Its dry and sunny, but that sun is just here to fool me, since its very very cold.
And I am used to cold winters, with negative degrees and snow but this .. this is different.
Its cold that enter your bones and no matter what you dress you get frozen.
So, I decide to stay as much as I can indoor. I cook, bake, knit and then again I cook, bake and knit ..with reading in the middle.
So, no surprise I baked this cake second time this week. First one with two layers disappeared so fast that I decided to bake another bigger one and write about it, since it does deserve all the attention.

But then we go back to beginning, winter sunny light. I am telling you, its a struggle. Light is so strong these days that I just decided not to fight it but go with a flow and capture all its beauty (with the cake in the middle).
I still prefer gray sky light that Lisbon offers but when you work with natural light and strong light is the only one you are getting for days .. it had to be.
Hope you all have a nice weekend and dress well before going out!!!

Vanilla Cake with Mascarpone Cream

(adapted from Small Victories by Julia Turshen)

INGREDIENTS
makes one three-layer 18cm cake

For the cake:
225g spelt flour
190g good quality coconut sugar
1½ tsp baking soda
1½ tsp baking powder
½ tsp salt
160ml olive oil
3 eggs, lightly beaten
240ml almond yogurt
1½ tsp vanilla extract

For the cream:
250g mascarpone cream
1 tbs icing sugar
1 tsp vanilla extract
1 tbs sour cream
100g raspberry jam

For the frosting:
80g roughly chopped chocolate
70ml rice cream at room temperature
10ml maple syrup

DIRECTIONS

Make cake: Preheat your oven to 180C . Grease and flour three 18cm cake pans.

In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add olive oil, eggs, yogurt and vanilla and whisk until batter is smooth. Divide batter evenly among prepared cake pans.

Bake in preheated oven until cakes are firm to the touch and a toothpick inserted into center comes out clean, about 30 minutes. Transfer cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen edges of cakes from pans and invert them onto a work surface.

Make cream: Place mascarpone and sour cream in a bowl and mix well. Add icing sugar and vanilla and mix until you get smooth cream.

Make frosting: Meanwhile, bring a small pot of water to a boil and then lower heat to a simmer. Put chocolate in a large heatproof bowl and set it over the pot (the water should not touch the bowl — if it does, simply pour some out). Stir until chocolate is melted. Remove from heat and whisk in rice cream and maple syrup. Frosting should be smooth and silky. Refrigerate frosting until the cakes have cooled.

Once the cakes are cool, put one on a serving platter upside down so that the flat side is facing up. Spread 50g raspberry jam over and half of the cream on top. Put second cake on top of the jam-slathered cake, flat-side up and again spread the rest of the jam and cream. Put third cake on top of the jam-slathered cake again flat-side up.

Using a small offset spatula or a dinner knife, spread frosting all over side and top of cake.

Let the cake sit about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well.

*If you have just one cake pan simply pour batter into pan and bake until toothpick tests clean. When it cools completely, use serrated knife to cut into three layers.

Spelt Baguette

Spelt Baguette |Photography and Styling by Sanda Vuckovic
Spelt Baguette |Photography and Styling by Sanda Vuckovic
Spelt Baguette |Photography and Styling by Sanda Vuckovic
Spelt Baguette |Photography and Styling by Sanda Vuckovic

I have this strange obsessions from time to time. Few years ago I was obsessed with making macarons.
I made batches and batches of it, most unsuccessful. Made investigations, ordered books about macarons … My family couldn’t see or eat more of it.
I was totally determined, but it was getting lower and lower and at the end I made conclusion that reason for my failed macaroons is lack of almond flour on the market, closed this case and never ever tried to make them again.

Few weeks ago, I was passing by Eric Kayser bakery, and got some baguettes for kids, and after pitying myself for not being able to eat wheat flour baguetes I decided to try to make spelt version.
Thats how latest obsession started.
I found recipes, made batches, but they just didn’t look good, even they tasted ok. Off course kids were in total delirium since they had baguette sandwiches every day at school (they didn’t mind them being ugly)…but I was just not happy with result.
I started online search, looked at my books and then I found video that actually helped a lot.
I got perfect looking/tasting spelt baguete. I have to admit I even made a happy dance in the front of the oven .
I am curious to see what will be the next obsession …

Spelt Baguette

(adapted from breadtopia.com)
Ingredients

Starter (night before)
2g dry yeast
125ml warm water
125g spelt flour

Next Morning
300g spelt flour
5g (1tsp) salt
120ml warm water

Mix all ingredients for starter, without over mixing. Cover the bowl with clingfilm and leave until next morning.
Following day, mix all ingredients with starter, make dough and leave to rest. Every 10 minutes fold dough, repeat 4 times. Wet your fingers if dough is sticking.
Leave to rest for 1 hour.
Place dough on floured surface and divide into 3 equal parts. Carefully press each piece into a rectangle with your fingers. Fold top part, and then fold down part over. Repeat same for all 3 doughs. Leave to rest another 15minutes.
Take each mini dough and roll to make baguette shape (shape ends into points). Place on prepared baguette form and leave to rest 1h.
Turn on your oven, 250C, place frying pan inside (which you will fill with 200ml water later on).
When baguettes double in size, make incisions with sharp knife, put them into oven and place 200ml water into frying pan which will give humidity and avoid baguette breaking. Bake for 17min.
Take baguette out of oven and leave to cool down.

Lazy Pie

Lazy Pie |Photography and Styling by Sanda Vuckovic
Lazy Pie |Photography and Styling by Sanda Vuckovic
Lazy Pie |Photography and Styling by Sanda Vuckovic
Lazy Pie |Photography and Styling by Sanda Vuckovic

My mum has 4 sisters. Each one of them used to have their specialties.
Whenever we would go to visit one of them I was hoping there is some food included, not mentioning when they would all gather at my grandmothers house, around the table under the walnut tree.

In the meantime, life took it’s course and 3 of them are not among us anymore, but I do think about them very often.
Last days my thoughts went to my aunt Aisa. She was most calm in the family … I always thought she looks like Ava Gardner.
She lived near my music school and almost every time I would go for my piano classes I would stop by.
Very often she used to have her famous Lazy Pie ready. I never said no to it.

Even it’s very common sweet in my country I never ate any as one she used to make. It was special. It was my aunt Aisa Lazy Pie. All my aunts and my mum had her recipe but any would taste the same. Her was always special.

Yesterday I decided to adapt her recipe so I can eat it and I was so happy when my kids asked for one more slice. I told them about my aunt, whome they never met, and now they also loved her special pie.

Lazy Pie

350g spelt flour
1 cup coconut sugar
1ts baking powder
1tbs chia seeds + 1 tbs water
250g butter
1tbs rice milk

1kg apples, peeled and grated
1tbs coconut sugar
2 ts cinnamon

Place grated apples in a pot together with 1tbs sugar and cinnamon. Cook for 10min. Leave to cool down.

Preheat the oven to 180ºC.
Place parchment paper on the bottom of square cake form.
Mix together chia seeds and water and leave until it seeds absorb water..
Mix the flour, sugar, baking powder and butter until you get fine crumbs. Slowly add rice milk and chia seeds mixture until you get a fine dough. Wrap with plastic foil and leave for min 15min in the fridge.
Transfer the dough to a lightly floured surface, divide in two peaces and roll them with a rolling pin until you get size of square pan you will use..
Line the form with the dough on the bottom. Take excess liquid from cooked apples and place on top of dough. Place second rolled dough on top. Brush with milk.

Bake in the hot oven for 40 min. Remove from the oven and leave to cool before cutting.

Atelier Ligia Casanova : Christmas Mood

Atelier Ligia Casanova : Christmas Mood | Photography by Sanda Vuckovic
Atelier Ligia Casanova : Christmas Mood | Photography by Sanda Vuckovic
Atelier Ligia Casanova : Christmas Mood | Photography by Sanda Vuckovic
Atelier Ligia Casanova : Christmas Mood | Photography by Sanda Vuckovic

Just few more days until Christmas and I feel so happy to spend some time all four together. I already have in mind food I will cook, cakes I will bake .. so it will be all about eating, playing, movie watching and having fun.

Today I wanted to share photography work I did for Atelier Ligia Casanova. Ligia styled her beautiful home which had festive and Christmas mood and I capture every single detail. Her dogs loved having me there as well, and I have to say they are amazing models!!!

So .. I wish you all great holidays surrounded with those you love, with a lot of great food, laughs and beautiful moments.

Credits
Styling : Ligia Casanova
Photography : Sanda Pagaimo
Cake : Ao 26 – Vegan Food Project

Food and Lifestyle Photography and Styling Workshop Alentejo, May 2017

Food and Lifestyle Photography and Styling Workshop Alentejo, May 2017
*****
This workshop is now SOLD OUT. If you wish to be added to the mailing list, write to little.upside.down.cake@gmail.com.

Thank you everyone!
*****

Last year I joined Marta Greber and we organized workshop we are both proud with.
We had amazing group of participants to whom I can call friends today. We worked very hard, ate great food Filipe prepared for us and above all we had so much fun and laugh a lot.
Thoughts of those few days always put smile on my face.

Food and Lifestyle Photography and Styling Workshop Alentejo, May 2017
So .. we are doing it again. We are so excited to announce our second Food and Lifestyle Photography Workshop!

If you feel like playing with photography, improving your skills, learning how to control light, style, look for a right angle and spend amazing time in the most beautiful spot in Portugal, this is for you.
Together with a talented flower stylist who will take us foraging and will compose a beautiful flower arrangement for us to shoot, an artist who will show you how to make your own backgrounds, we prepared a great program.

Food and Lifestyle Photography and Styling Workshop Alentejo, May 2017

Details:

When: 14th – 18th of May 2017
Price: 1350€ for shared double room 1500€ for private room. Deposit of 50% is needed for registration and a final payment will be due March 1, 2017.

What is included: All below listed except transfer from and to the airport
*3 whole days of food and lifestyle photography, all lectures, one on one sessions, classes, hands on
*all meals, refreshment and snack during workshop
*all activities and excursions including flower foraging with Chelsea Fuss and background making with Filipe Frazão
*accomodation at São Lourenço do Barrocal

Where :
São Lourenço do Barrocal is a 780-hectare estate in the stunning Alentejo region of Portugal. Bordering Alqueva lake, the estate spans olive groves, vineyards and meadows, as well as the remarkable stone formations.It is a place to embrace nature, no matter what time of the day.
Seventh-generation family-owned, the property is being sensitively transformed into a rural retreat, comprising a five-star hotel of understated luxury, its own winery, a farm to table restaurant and organic vegetable garden, a farm shop and a spa by Susanne Kaufmann.
All of this continuing to thrive as a working farm, producing olive oil from centenary olive trees, its own brand of single-estate wines, certified organic cattle, and oats.

Collaborators:
Chelsea Fuss is a floral designer and prop stylist originally from Portland, OR, now living in Lisbon. A former flower shop owner, Chelsea has studied floral design in London and worked alongside flower farmers in the English countryside. She loves casual, unfussy, flower arrangements that look like they were just gathered from the garden and strives to use locally grown or foraged flowers whenever possible.
Filipe Lucas Frazão is a Food Photographer based in Lisbon. With education in Fine Arts and Photography he is also a food lover. Food photography and food styling are the avenues he have found through which to communicate his passion for food, and ones he feels deeply fulfilled. Besides Photography Filipe also loves to cook simple and seasonal food and the freshness of a good fish is something he hardly resists.

Cancellation Policy: There will be no refunds on cancellation.

Reservation: For reservation please contact us on: wsiefbt@gmail.com or little.upside.down.cake@gmail.com.

Vanilice

Vanilice |Photography and Styling by Sanda Vuckovic
Vanilice |Photography and Styling by Sanda Vuckovic

I very often dream with my grandmother. I can clearly remember her white hair, scent of a cream she would put on her skin every morning, her voice and her home. But one of the things that I remember lately is her pantry and jar of vanilla cookies she always had ready for visitors.
I know I would open the pantry door every time I visited her seeking for cookies and they would be there, waiting in the jar. It’s vanilla scent and a touch of lemon , they just melt in the mouth.

Yesterday was a holiday in Portugal, and for some reason I walked up very early. I made coffee for me and turn oven on. I decided to bake these cookies. At a time kids walked up, cookies were almost done. I hope my kids keep memories of this as I remember my grandmother’s cookie jar.

Vanilice

Recipe from my grandmother’s recipe notebook

500g wheat flour
250g butter
4 tbs of sugar
1 egg
1 egg yolk
juice of one lemon
powdered sugar with vanilla scent (I keep always powdered sugar in a pot together with vanilla pods so it gets a strong vanilla scent)
berry jam (originally it’s used rose hip jam )

Preheat the oven to 200ºC
Mix the butter and sugar. Add egg and egg yolk, mix well. Add lemon juice, mix and add flour.

Work the dough until it gets together. Roll it out on a lightly floured board (to be 1.5 cm thick).
Take out circles with a cookie cutter, place them on a baking sheet and put in the oven (get them out when they become white).

When cookies get cold join two of them with some jam and sprinkle with powdered sugar.

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