SUL

SUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda VuckovicSUL | Photography and Styling by Sanda Vuckovic

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…´

Credits:

Bags : SUL
Place : Fábrica Braço de Prata
Photography and Styling : Sanda Vuckovic Pagaimo / Little Upside Down Cake
Models : Joana Farinha & Mariana Kapa Guimaraes

Anna Westerlund Ceramics – Tailored Details collection

Anna Westerlund Ceramics| Photography and Styling by Sanda Vuckovic
Anna Westerlund Ceramics| Photography and Styling by Sanda Vuckovic
Anna Westerlund Ceramics| Photography and Styling by Sanda VuckovicAnna Westerlund Ceramics| Photography and Styling by Sanda Vuckovic
Anna Westerlund Ceramics| Photography and Styling by Sanda Vuckovic
Anna Westerlund Ceramics| Photography and Styling by Sanda VuckovicAnna Westerlund Ceramics| Photography and Styling by Sanda Vuckovic
Anna Westerlund Ceramics| Photography and Styling by Sanda Vuckovic

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.

Credits:
Place : You in Lisbon
Photography : Sanda Vuckovic Pagaimo
Styling : Sanda Vuckovic Pagaimo & Anna Westerlund
Ceramics : Anna Westerlund Ceramics
Models: Anna Westerlund

Lisbon Markets and its People

Lisbon Markets and it's People
Lisbon Markets and it's People | Photography by Sanda VuckovicLisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda VuckovicLisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda VuckovicLisbon Markets and it's People | Photography by Sanda Vuckovic
Lisbon Markets and it's People | Photography by Sanda Vuckovic

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.

* You can find more about Lisbon Markets here
** Thanks to Peixaria Centenária for opening the doors to us

*****

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.

* Pode encontrar mais sobre os Mercados de Lisboa aqui
** Obrigado à Peixaria Centenária por nos abrir as portas

Lazy Flavors : From Farm to Table

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.

Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda VuckovicLazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda VuckovicLazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda VuckovicLazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic
Lazy Flavors : From Farm to Table | Photography and Styling by Sanda Vuckovic

Spelt Plum Cake with Crumble

Spelt Plum Cake with Crumble | Photography and Styling by Sanda Vuckovic

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.

Spelt Plum Cake with Crumble | Photography and Styling by Sanda Vuckovic

Spelt Plum Cake with Crumble

3 eggs
200g coconut sugar
240g spelt flour
200ml sunflower oil
130ml coconut milk
2tsp baking powder
2tsp vanilla sugar
plums

Crumble
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

*****

Bolo de Espelta de Ameixa com Crumble

3 ovos
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
ameixas

Crumble
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

Instagram Moments : Summer

Instagram Moments : Summer | Photography Sanda Vuckovic PagaimoInstagram Moments : Summer | Photography Sanda Vuckovic Pagaimo

These are some of my favorite summer photos, all iphone.
Follow on instagram.

*****

Estas são algumas das minhas fotos favoritas do verão, tudo iphone.
Podem seguir-me no instagram.

Alentejo

I am sure that, in one of my previous lives, I was farmer. I lived and worked with and from the land.
I can spend hours walking, enjoying the view, speaking with plants, herbs, animals, enjoying their sounds and fragrances.
My arms open to welcome the breeze and my heart sings loudly.
Last week I spent a few days in a beautiful place… walking around, picking figs, listening to sheeps and feeling my heart jumping…

*****

Tenho a certeza que, numa de minhas vidas passadas, fui uma agricultora. Vivi e trabalhei da terra.
Posso passar horas a caminhar, a apreciar a vista, a falar com plantas, ervas, animais, a apreciar os seus sons e fragrâncias.
Os meus braços abrem-se para receber a brisa e meu coração canta bem alto.
Na semana passada, passei alguns dias num sítio lindo… a vaguear, a apanhar figos, ouvir ovelhas e a sentir o meu coração a saltar…

Alentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda Vuckovic

Summer Holidays Breakfast

If I could associate music to our summer school holidays, I would choose music from “Le fabuleux destin d’Amélie Poulain”… playful, light, happy.
Despite the two adult members of the family have to work and children also have their duties, everything seems easier to manage. No rush, no stress… we have time for long breakfasts and morning talks.

We definitely enjoyed all of the good things that summer gave us and would like these holidays to last more!!!

*****

Se eu pudesse associar uma música para as nossas férias escolares de verão, escolheria uma música de “Le Fabuleux destin d’Amélie Poulain”… brincalhona, leve, alegre.
Apesar dos dois membros adultos da família terem de trabalhar e as crianças também terem os seus deveres, tudo parece mais fácil de gerir. Sem pressa, sem stress … temos tempo para pequenos-almoços longos e conversas matinais.

Definitivamente desfrutamos de todas as coisas boas que o verão nos deu e gostaríamos que estas férias durassem mais!!!

Breakfast | Photography and Styling by Sanda Vuckovic

* Photography props kindly provided by Depositário

*****

* Props fotográficos gentilmente disponibilizados por Depositário

Spelt Berry Rolls

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic
Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

I am not a summer person… I can’t stand the heat. I guess living in the city makes things even worst. If I lived in the countryside, near the river, I’m sure I would feel better.
So, basically I try to avoid going out from 12-17h on really hot days.

*****

Não sou uma pessoa de Verão, não suporto o calor. Acho que morar na cidade torna as coisas ainda piores. Se eu vivesse no campo, perto do rio, de certeza que me sentiria melhor.
Por isso, basicamente tento evitar sair de casa entre as 12-17h em dias muito quentes.

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

On the other hand, I love all these summer fruits and vegetables. So, the time I spend at home, away from heat, I think about new recipes, I cook and bake. I feel so inspired. I call M. telling him about new achievements every day.

These berry rolls, I tried to make them last week, as bread. Despite they were really tasty, I thought they would be better as rolls, and I was so right!!! I can’t stop making them and eating, of course!!

*****

Por outro lado, eu adoro todas estas frutas e legumes de verão. Por isso, o tempo que passo em casa, longe do calor, penso em novas receitas, a cozinhar. Sinto-me tão inspirada. Ligo ao M. a contar-lhe sobre as novas conquistas todos os dias.

Estes rolos de frutos, tentei fazê-los na semana passada, como pão. Apesar de terem ficado muito saborosos, achei que ficariam ainda melhorer como rolos, e eu estava tão certa!!! Não consigo parar de fazê-los e comer, é claro!!

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

Spelt Berry Rolls

Dough:
300g spelt flour
7g active dry yeast
10g coconut sugar
170ml lukewarm rice milk
30ml olive oil

Filling:
50g soy margarine
25g coconut sugar
300g berries

In a medium bowl stir the yeast with sugar and flour. Pour the milk and olive oil over the dry ingredients and start kneading it. Knead for about 10 minutes more. The dough should not be sticky. Place the dough in a bowl and cover. Allow it to rest for about 1 hour, or until it doubles in size.
Whisk together the butter with sugar for the filling.
Preheat the oven to 180ºC.
After the dough has doubled in size, place it on a lightly floured counter.
Using a rolling pin to roll the dough to a rectangle. Spoon the filling over the top, spreading evenly, leaving a clean cm border around the edges.
Sprinkle the fresh berries over the filling. Start by rolling the longest side of the dough.
Using a sharp knife, cut the rolls (5cm thick). Place the rolls into a lined baking tray.

Bake for 20-25 minutes until golden brown and bubbling.

*****

Rolos de Espelta de Frutos Silvestres

Massa:
300g farinha de espelta
7g de fermento seco biológico
10g de açúcar de côco
170ml de leite de arroz morno
30ml de óleo de oliva

Recheio:
50g de margarina de soja
25g de açúcar de côco
300g de bagas

Numa tigela média misture o fermento com o açúcar e a farinha.
Verter o leite e azeite sobre os ingredientes secos e comece a amassar.
Faça-o durante mais 10 minutos. A massa não deve ficar pegajosa. Coloque-a na tigela e cubra. Deixe descansar durante uma hora, ou até duplicar de tamanho.
Misture a manteiga com o açúcar para o recheio.
Pré-aqueça o forno a 180ºC.
Depois da massa ter duplicado, coloque-a num balcão levemente enfarinhado.
Use um rolo para a enrolar na forma de retângulo. Espalhe uniformemente com uma colher o recheio por cima, deixando um centímetro limpo nas bordas a toda a volta.
Espalhe as frutas frescas sobre o recheio. Comece a enrolar pelo lado mas largo da massa.
Usando uma faca afiada, corte os rolos (5cm de espessura). De seguida coloque-os num tabuleiro com papel vegetal.
Deixe-os no forno a cozer durante 20-25 minutos, até ficarem dourados e a borbulhar.

* Photography props kindly provided by Banca & Cia

* Props fotográficos gentilmente disponibilizados por Banca & Cia

Creative Spaces : Anna Westerlund Atelier

Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda VuckovicCreative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic

Visiting Anna’s studio is always fun. As being so creative, her days are never the same and her studio transforms easily. Last time I visited, she was playing with flowers… cutting, wrapping, magically transforming her studio into a flower shop.

*****

Visitar o estúdio da Anna é sempre divertido. Por ser tão criativa, os seus dias nunca são os mesmos e o seu estúdio transforma-se facilmente. Da última vez que a visitei, ela estava a brincar com flores… a cortar, a embrulhar, a transformar magicamente o seu estúdio numa loja de flores.

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