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.

Simple Spelt Tart

Simple Spelt Tart | Photography and Styling by Sanda Vuckovic
Simple Spelt Tart | Photography and Styling by Sanda VuckovicSimple Spelt Tart | Photography and Styling by Sanda Vuckovic
Simple Spelt Tart | Photography and Styling by Sanda Vuckovic
I’m used to winter with snow and negative Celsius degrees.
I’m used to gloves, scarf and hat.
The winters that I live now are far from that and I am sure that many of you won’t understand if I say that I, in general, miss cold and snowy winters.
Nowadays I learned to appreciate rain. I love gray days, with heavy rain. It’s kind of a substitution for those snowy days that I’m used to. I love the light, dark tones and melancholy that they bring.

Last few days were like that, and I remembered a bag of berries that I kept in the freezer for rainy days, since last summer. When searching for it, I found frozen rests of a tart dough, and this tart came out. Very simple but yet so good for a winter day with a taste of summer.

*****

Estou habituada ao inverno com neve e graus Celsius negativos.
Estou habituado a luvas, cachecol e chapéu.
Os invernos que vivo agora estão longe de ser assim e tenho a certeza que muitos de vocês não vão entender se eu disser que, no geral, sinto falta de invernos frios e com neve.
Hoje em dia aprendi a apreciar a chuva. Adoro dias cinzentos, com chuva intensa. É uma espécie de substituição dos dias de neve que eu estava habituada. Adoro a luz, os tons escuros e a melancolia que eles trazem.

Os últimos dias foram assim, e lembrei-me de um saco de frutos vermelhos que tinha guardado no congelador para os dias chuvosos, desde o último verão. Ao procurar por eles, encontrei restos de uma massa de tarte congelada. E foi assim que esta tarte saiu. Muito simples, mas ao mesmo tempo tão boa para um dia de inverno com gosto a verão.

Simple Spelt Tart

Spelt Dough
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
1ts salt
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water

Crumble
70g spelt flour
65g soy margarine
55g roasted hazelnut, roughly chopped
35g spelt flakes
60g coconut sugar

Filling
2 apples, peeled and cut into tin slices
2 cups berries
2tbs coconut sugar

Preheat the oven to 180ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs. Slowly add water until you get a fine dough. Wrap with plastic foil and leave for 30min in the fridge.
In the meantime, make the crumble. Put all the ingredients in a large bowl and rub using your fingertips to create a crumble mixture.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.
Line the tart with the dough but do not trim the edges yet.
Place the apple slices in the middle of the tart shell. Fill the extra space with berries. Sprinkle the fruits with sugar.
Trim the excess dough. Sprinkle the crumble over the fruits.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

*****

Tarte de Espelta Simples

Massa de Espelta
300g de farinha de espelta (ou farinha de trigo)
2 colheres de açúcar de coco (ou açúcar de cana)
1 colher de chá de sal
175g de margarina de soja (ou manteiga normal), fria e cortada em cubos
3-4 colheres de sopa de água fria

Crumble
70g de farinha de espelta
65g de margarina de soja
55g de avelã torrada, cortada
35g flocos de espelta
60g açúcar de coco

Recheio
2 maçãs, descascadas e cortadas em fatias finas
2 chávenas de frutos vermelhos
2 colheres açúcar coco

Pré-aqueça o forno a 180ºC.
Misture a farinha, o açúcar, a margarina e o sal até obter migalhas finas. Lentamente, adicione água até obter uma fina massa. Embrulhe com película aderente e reserve durante 30 minutos no frigorífico.
Entretanto, faça o crumble. Coloque todos os ingredientes numa tigela grande e misture com os dedos para criar o crumble.
Transfira a massa para uma superfície levemente enfarinhada e passe com um rolo até conseguir uma base com 3mm de espessura.
Forre a forma com a massa, mas não apare ainda as arestas.
Coloque as fatias de maçã no meio. Preencha o espaço extra com os frutos. Polvilhe-os com açúcar.
Retire o excesso de massa. Polvilhe o crumble sobre os frutos.
Coza no forno quente durante 45 minutos. Retire do forno e deixe arrefecer.

Creative Spaces : Toino Abel

Creative Spaces : Toino Abel | Photography by Sanda Vuckovic
Creative Spaces : Toino Abel | Photography by Sanda VuckovicCreative Spaces : Toino Abel | Photography by Sanda Vuckovic
Creative Spaces : Toino Abel | Photography by Sanda Vuckovic
Creative Spaces : Toino Abel | Photography by Sanda Vuckovic
Creative Spaces : Toino Abel | Photography by Sanda Vuckovic
Creative Spaces : Toino Abel | Photography by Sanda Vuckovic

Last week I traveled to a small village of Castanheira to learn more about production and people behind Toino Abel. I visited weavers, husband and wife, and was privileged to see them working. Process is slow, handmade, with attention to every single detail.

“…Every step of the process is done by hand: The women cut the reed sticks into bunches of equal size, clean and dry them and clear their colour in a process of burning sulphur. Afterwards they colour the remaining darker pieces with colour pigments and weave them on a hand loom in a variety of patterns. The finished parts are being stitched together in the form of a bag. The handles of the baskets are made of willow branches that are bound and fastened onto the baskets…”

It was a morning well spent with Nuno , whose great grandfather started a production of reed baskets which he delivering all over Portugal with a cow and cart. Nuno overtook tradition and created Toino Abel, whose products are selling all over the world.
It’s a craft that is slowly dying , and Nuno is trying to maintain it with his project.

Links:
Toino Abel site
Toino Abel FB
Toino Abel etsy

Barcelona

Barcelona | Photography by Sanda Vuckovic
Barcelona | Photography by Sanda Vuckovic

Those who know me are (were) aware of one curious thing, I don’t (didn’t) have a good relation with Barcelona.
I am not sure if it was a result of various coincidences, but my one and only visit to Barcelona some 10 years ago, didn’t go the best way and I never wished to go there again … until my friend Monica moved to Barcelona a year ago.

Barcelona | Photography by Sanda Vuckovic
Barcelona | Photography by Sanda Vuckovic
Barcelona | Photography by Sanda Vuckovic

Well, after she moved there I start thinking about option of visiting her, and giving that city a new chance, since deep down I knew last visit was bad experience because of all kind of bed lack and coincidences …
And I did it, I traveled to Barcelona a month ago, to visit Monica, spend some time with her, had weekend escape from all responsibilities and enjoy good food and great company.

Barcelona | Photography by Sanda Vuckovic
Barcelona | Photography by Sanda Vuckovic

We ate at Betlem and Granja Petitbo (oh that gluten free orange cake …), learned how to make magic with flowers at Gang and the Wool, visited a beautiful Pols ceramic studio and spent hours at Festivalet ..and I can’t wait to go there again!!!

Barcelona | Photography by Sanda Vuckovic

Food and Lifestyle Photography and Styling Workshop Alentejo

Food and Lifestyle Photography and Styling Workshop Alentejo

I met Marta a year ago. Marta in person was exactly as I imagined she would be, while reading her blog. We had a click. Since then we kept contact, share our lows and highs, ask advices from each other…
I kind of always knew I wanted to do a project with her… I love her work and the idea of the workshop came… and, come on, we are the two bloggers with the longest blog names out there. It just had to be!
So, I am really excited to announce our May workshop at the beautiful Cabeça da Cabra!!!

Food and Lifestyle Photography and Styling Workshop Alentejo

Each picture you take should be an unique experience, should tell a story. You have everything you need to achieve it – your camera, magical natural light and props you like. Sometimes all you need is to understand how to look, so you see what’s so special and extraordinary in each meal you want to shot.
We will help you to play with shadows, use colours and choose angles.
We will style food together, talk about photography, share our tricks, meet local makers, experience and eat delicious Portuguese delicacies.

Food and Lifestyle Photography and Styling Workshop Alentejo

Join Marta (WSIEFBT) and me for 5 days of the food photography workshop (4-8th of May ) on the beautiful coast of Portugal. We will share our knowledge, experience and help you to discover your own style. You’ll learn how to style and shoot indoors, how and when to find the best light. You will also experience shooting in the most unpredictable conditions like on a beach during a specially prepared and styled picnic, while talking to local fishermen and makers. Most importantly, you will learn to tell a story with your pictures… and spend all this time surrounded by food and gorgeous Portuguese architecture and culture.

Details:
– dates: 4th – 8th of May
– price: 1100-1500€ varies on accommodation options
– 8-12 participants
– 3 whole days of food and lifestyle photography
– accommodation at Cabeça da Cabra
– 4 breakfasts
– 3 lunches
– 4 dinners
– drinks and snacks during the workshop

Price does not include transfer from and to the airport.
Rooms are double and triple.

Deposit of 50% is needed for registration and a final payment will be due March 31, 2016.

There will be no refunds on cancellation.

For reservation please contact us on: wsiefbt@gmail.com or little.upside.down.cake@gmail.com and we will send you more details.

Mini by Luna

Mini by Luna | Photography and Styling by Sanda Vuckovic
Mini by Luna | Photography and Styling by Sanda VuckovicMini by Luna | Photography and Styling by Sanda Vuckovic
Mini by Luna | Photography and Styling by Sanda Vuckovic
Mini by Luna | Photography and Styling by Sanda VuckovicMini by Luna | Photography and Styling by Sanda Vuckovic
Mini by Luna | Photography and Styling by Sanda Vuckovic
Mini by Luna | Photography and Styling by Sanda VuckovicMini by Luna | Photography and Styling by Sanda Vuckovic
Mini by Luna

Back in November I worked with Mini by Luna , my favourite shop in Lisbon (so you can understand my excitement about it). They launched online shop and I photographed products for house.
It was such a fun doing this session inside the shop with people coming and going, stopping at the window looking in .. quite an experience.

P.S. if you didn’t have time doing shopping for holidays I suggest you to look here

Spelt Cinnamon Rolls

I can imagine a perfect world where everybody get along and creatives collaborate with each other.
Results of this could be stunning and so surprising. We can learn about ourselves and get inspired from others.
I want to believe that world is possible.

Last week I had a chance to spend some time with my Berlin friend Marta and besides daily routine and a lot of coffee talk, we wanted to do something together. Since it’s a holidays season and my friend Chelsea promised she will teach me how to make wreath we gathered one morning, baked cinnamon rolls, made wreath and above all had a lot of fun styling and photographing [and eating those rolls after]. And yes .. I am already a wreath master!!

Spelt Cinnamon Rolls | Photography by Sanda Vuckovic
Spelt Cinnamon Rolls | Photography by Sanda Vuckovic
Spelt Cinnamon Rolls | Photography by Sanda VuckovicSpelt Cinnamon Rolls | Photography by Sanda Vuckovic
Spelt Cinnamon Rolls | Photography by Sanda Vuckovic

Spelt Cinnamon Rolls

(adapted from Kinfolk Table by Rebekah and Wille Yli-Luoma)

For the dough:
500g spelt flour
250 ml rice milk (room temperature)
1tsp dry yeast
80g coconut sugar
pinch of salt
80g soy margarine (room temperature)
1tsp ground cardamom

For the filling:
100 g coconut sugar
1tsp ground cinnamon
1tsp ground cardamom
100 g soy margarine (room temperature)

In a medium bowl stir the flour, sugar, cardamom, salt and yeast. Add soy margarine and work with your hands until you get fine crumbs. Pour the milk 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 and spices for the filling.

After the dough has doubled in size, place it on a lightly floured counter.
Use a rolling pin to roll the dough to a rectangle. Spoon the filling over the top, spreading evenly, leaving a clean 1 cm border around the edges.
Start by rolling the shortest side of the dough.
Using a sharp knife, cut the cylinder into 8 triangles. Pick up the top point of the triangle and press it tightly into the center.
Place the rolls into a lined baking tray.Cover them with a clean dish towel and allow to rise for about 1h.
In the meantime preheat the oven to 200C.
Bake for 10-12 min or until golden brown.

Credits:
Flowers: Chelsea Fuss
Styling: Marta Greber | Sanda Pagaimo
Photography : Sanda Pagaimo
Model: Marta Greber

Note: You can find few tutorials on wreath making on Frolic

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