Summer Holidays Breakfast

If I can associate music to our summer school holidays I would choose music from Le fabuleux destin d’Amélie Poulain … playful, light, happy.
Even two of adult members of family have to work, and children also have there duties, everything seems easier to manage. No rush, no stress … we have time for long breakfast and morning talk.

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

Breakfast | Photography and Styling by Sanda Vuckovic

* Photography props kindly provided by 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 no summer person, I can’t stand heat. I guess living in the city makes things even worst. If I live in the countryside, near river I am sure I would feel better.
So basically I try to avoid going out from 12-17h on really hot days.

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

On the other side I love all these summer fruits and vegetables, so time I spent in the house, 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 last week, as bread. Even it was really tasty I thought they would be better as rolls, and I was so right!!! I can’t stop making them and eating off course!!

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 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. Dough should not be sticky. Place the dough in the bowl and cover. Allow to rest for about 1 hours, or until doubled in size.
Whisk together the butter with sugar for filling.
Preheat the oven to 180C.
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 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) .

* Photography props kindly provided by 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 flower shop.

Plums

Plums | Photography and Styling by Sanda Vuckovic
When I visit friends and they send me home with bags full of fruits, I start thinking about what to cook with those beauties immediately.

Last week I came home with bags of plums, soft and succulent. Tart, crumble, sauce I used with granola … so many great dishes came out of it.

Plums | Photography and Styling by Sanda Vuckovic

Spelt Plum 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

Plum Filling
90g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1tbs vanilla sugar
1/4ts salt
1kg plums, peeled and cut into slices

Preheat the oven to 200ºC.
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 min 30min in the fridge.
In a separate bowl mix flour, sugar, vanilla sugar and salt. Slowly add the dry ingredients to the plums.
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.
Stir plum mixture into the tart shell. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut circles. Glue circles with the edge of tart. Brush with egg and sprinkle with some extra sugar.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Casa no Tempo

Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down CakeCasa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake

I left Lisbon to go searching.
I got lost … few times. Instead of blue gate I found the grey one.
Olive trees , cows, horses, lakes … I lost my view. And air … special scent, pure …

And then I arrived , after opening and closing 3 gates , 1 gray and 2 blues … after saying hello to cows that were passing the road, I arrived to hidden magical place.
White house, white walls , amazing architecture in the middle of nature. I took a deep breath. I got in love with that place and I didn’t need to search for more.
It was so obvious it is a perfect place to gather, learn, rest … it was a perfect kitchen for our workshop.

I found Casa no Tempo!!

Healthy Cooking Retreat Portugal

Healthy Cooking Retreat | Design by Sara Evangelista

The best meal I had last year was cooked by Sarah, a personal holistic chef. I met her that day and we spent the night speaking about food. It was then obvious to me that she is really passionate about her work. I could feel that in the food that she cooked for us and in her words.

We met again this year and, after spending a weekend together, we realized that we were eager to do a healthy cooking retreat together, one with relaxed learning and group collaboration.

Set in the beautiful surrounds of Casa No Tempo, a boutique organic farm surrounded by wildflower fields and lakes, the intimate Workshop has been carefully designed to inspire a more confident, mindful and truly satisfying approach to food and cooking.

In a small group of just six, we will spend our time in the amazing kitchen at Casa No Tempo cooking, gathering, eating and sharing our ideas.

The emphasis will be on plant-based gluten-free cooking, featuring a variety of seasonal and organic vegetables, fruits, seeds, nuts, herbs and superfoods.

The focus is to encourage greater confidence in the kitchen, how to be more mindful with food choices and, above all, have fun together.

Healthy Cooking Workshop Details

Dates: September 11-14 2014

Location: Casa no Tempo (1 hour south of Lisbon in Montemor-o-Novo, Alentejo, and a short drive from the city of Évora, UNESCO world heritage site.)

What we’ll cover
Recipe adaptation: Learn how to substitute ingredients for healthier variations.

Cooking with whole grains: discover the wonderful world of grains, how to prepare them and inspired ways to combine them with other fresh foods.

Superfoods: how to enjoy superfoods, the health benefits, and ideas on how to combine them in your everyday diet.

Dairy & gluten-free cooking: how to prepare the most delicious tasting foods that are free from dairy and gluten, without sacrificing on taste, flavor or pleasure.

Cost: €950 (based on sharing a double room;cost does not include airfare or transport to and from the airport) which includes:
3 nights stay at Casa no Tempo, a beautifully refurbished farmhouse in the Portuguese countryside, which we will have all to ourselves.
2 full days of hands-on cooking workshop
All meals during your stay
Home-made snacks and refreshments during the workshop hours

What you’ll learn:
During our time together at Casa No Tempo you will gain a great appreciation of the fundamentals of eating for health, happiness and vitality. You will gain an insight into the importance of eating foods that are high in nutrients, vitamins, minerals and antioxidants and practical tips on how to modify your own diet to achieve your own personal goals. You will also be given advice on how to break the cycle of poor eating habits, make the transition to a healthier and truly satisfying approach to cooking, and above all experience the joy of cooking and enjoying the most delicious and inspired food.

Availability: The workshop is open for six persons only.

Cancellation Policy: We ask that you confirm your attendance before registering. Unfortunately we cannot offer refunds on cancellations.

About Sarah:
Sarah is a London-based personal holistic chef who is committed to sharing her passion for healthy food and living. Originally from Australia, where a love of fresh food and the outdoors is deeply embedded in the country’s culture, Sarah is known for her creative yet unfussy approach to cooking.
Sarah’s belief is that food is at the very heart of our wellbeing.
Her clients include a number of high-profile personalities based in Europe and the US.

To register : please email me for more details

Onion Spelt Baguette

Maybe it is a because there are just a few places that sell spelt bread
Maybe it is because I love to bake
Maybe it is because I hate to eat same thing over an over, and I need to have variety to choose from
Maybe it is because I love to experiment
… there are a lot of reasons I can find, reasons why I experiment baking all kind of spelt bread.
When I put out of oven my firs spelt baguette I felt like a child that got a new toy.
Pure happiness, I would call it.
I was amazed how perfect it looked and how great it tasted. Since then I experimented few kinds of baguettes , and I must say that onion one completely surprised me.
Caramelized onion flavor, saltines … I became a real fan of it!!!

Onion Spelt Baguette | Photography by Sanda Vuckovic | Little Upside Down Cake

Onion Spelt Baguette

makes 4
(adapted from Leila Lindholm’s book ‘One more slice’)

Dough 1
1ts dry yeast
300 ml cold water
325 g spelt flour

Dissolve the yeast in the water. Add the flour and mix to make a smooth, soft dough.Cover the bowl with clingfilm and leave the dough to prove for at least 4 hours at room temperature, or overnight in the refrigerator.

Dough 2
1ts dry yeast
260 ml cold water
1 batch of dough 1 (see above)
1 tbs salt
1 tbs honey
560g spelt flour
1 large onion, sliced into rings
olive oil for tray
sea salt

Put the yeast into a bowl and dissolve it in the water. Add dough 1, the salt, honey and flour and mix until the ingredients bind together. Knead the dough by hand or at a low speed in a mixer for about 15 minutes. Cover the bowl with a tea towel and leave to prove for about 1 1/2 hours.
Preheat the oven to 240C.
Turn out the dough onto a floured surface and divide it into four. Gently press each portion into a rectangle. Tuck in one of the long sides and roll up the dough. Shape the ends into points. Twist the baguettes slightly and put them in a greased baguette tin or an ordinary baking sheet. Leave the baguettes to prove under a tea towel for about 1 hour.
Slice the onion into rings. Brush the baguettes with water and sprinkle with onion rings and sea salt. Immediately place the tray in the centre of the oven. Reduce the heat when the baguettes start to colour. Bake for about 30 minutes. Leave to cool uncovered on a wire rack.

Chocolate and Blueberry Mini Cakes

It is last day of school and perfect reason to celebrate.
It was a hard year, with crazy schedule, a lot of effort and adaptation …

Chocolate and Blueberry Mini Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Let’s the summer come, running in the park, not thinking about hours and duties, rolling on the sand, diving in the ocean …

Let’s start the holidays with, what else then, chocolate cake decorated with their favorites…blueberries …

Let’s celebrate!!!

Chocolate and Blueberry Mini Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Chocolate and Blueberry Mini Cakes

(makes around 16 mini cakes)

200g sugar
4 eggs
100ml water
100ml sunflower oil
4tbs cocoa powder
200g flour
1ts baking powder

200g mascarpone cheese
2tbs sour cream
3tbs icing sugar

250g blueberries

Preheat the oven to 180C.
Line rectangular baking tray with parchment paper (22x28cm).

Beat sugar and eggs until pale. Slowly add cocoa powder, continue beating.
Add water and oil and continue mixing.
Add flour very slowly, bee careful not to over mix.

Pour into baking tray and bake around 45min.

In the meantime mix with hand mascarpone, sour cream and icing sugar until you get creamy consistency.

Take cake from the oven and let it cool. When it is completely cooled, cut rounds with cookie cutter (around 7cm). Place mascarpone cream and blueberries on top.

Food and Lifestyle Photography and Styling Workshop Retreat Portugal

Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda VuckovicFood and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic

Beth and I were online friends for some time, exchanged numerous mails and, when she arrived in Lisbon on the beginning of May, I felt I already knew her for a long time.
The first few days we spent planning, cooking and visiting local markets to procure all of our ingredients. And then it was time to head to our destination: Alentejo.

We arrived with the sun shining and the smell of pinecone in the air. We could feel that the ocean was near…

When our students arrived, on Wednesday afternoon, we greeted them with a few small plates and later we prepared the dinner, squid we purchased at Peixaria Centenária, that we all shared together that night. We mingled and got to know each other a bit more before the workshop began.

*****

A Beth e eu éramos amigas online há algum tempo, trocámos inúmeros mails e, quando ela chegou a Lisboa no início de Maio, senti que já a conhecia há muito tempo.
Passámos os primeiros dias a planear, cozinhar e a visitar os mercados locais para adquirir todos os nossos ingredientes. Depois chegou a hora de ir para o nosso destino: Alentejo.

Chegámos com o sol a brilhar e o cheiro de pinhas no ar. Podíamos sentir que o mar estava perto…

Quando as nossas alunas chegaram, na quarta-feira à tarde, foram saudadas com alguns pequenos pratos e depois preparámos o jantar, lulas que tínhamos comprado na Peixaria Centenária, que todas nós partilhámos juntas naquela noite. Convivemos e ficámos a conhecer-nos um pouco mais antes do início do workshop.

Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda VuckovicFood and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic

The morning of our first day was all about learning camera basics, manipulating light and getting comfortable with styling.
We cooked and styled Broad bean, leek and courgette Soup + feta & herbs with crostini and Spring Risotto with Peas and Greens and, while the students and Beth spoke about post processing, I baked Strawberry & Lemon thyme Galettes for our afternoon session and snack. Everybody was so motivated and full of energy that we stood around coffee and galette until dinner time.

We finished the day with an amazing dinner at Uva do Monte, that Sr. Ventura made for us. Local cheese & charcuterie, olives, sea food, grilled sardines… such a feast!!

*****

A manhã do nosso primeiro dia foi apenas e só sobre a aprendizagem de conceitos básicos da camera, manipulação de luz e ficar à vontade com o styling.
Cozinhámos e preparámos Sopa de Favas, alho francês, e courgette + feta & ervas com crostini e Risotto Primavera com Ervilhas e Verdes e, enquanto a Beth e as estudantes falavam sobre pós-processamento, fiz Galette de Morango & Tomilho limão para a nossa sessão da tarde e lanche. Estávamos todas tão motivadas e cheias de energia que ficámos de volta do café e galette até à hora do jantar.

Terminámos o dia com um jantar incrível na Uva do Monte, que o Sr. Ventura fez para nós. Queijo local, chouriço, azeitonas, frutos do mar, sardinha assada… um festim!!

Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic

The next morning we prepared food for the picnic:
Spinach & Cheese Burek
Rosemary foccaccia
Smoked Salmon & Rocket Baguettes with homemade aioli
Grapefruit, Fennel, & Olive Oil Cakes
Spring panzanella
Lavender lemon rosemary soda

and headed to the beach. Even being at noon with more than 30ºC, we styled and photographed the beach picnic.
It was the perfect example on how to work in extreme light conditions.
After all the work we enjoyed food, sun and the ocean.

*****

Na manhã seguinte, preparámos a seguinte comida para o piquenique:
Burek de Espinafre & Queijo
Foccaccia de Alecrim
Salmão fumado e Baguetes com aioli caseiro
Bolinhos de toranja, funcho & azeite
Panzanella Primavera
Refresco de limão alecrim refrigerante

e fomos para a praia. Mesmo sendo ao meio-dia com mais de 30ºC, fizemos o styling e fotografámos o piquenique na praia.
Foi o exemplo perfeito de como trabalhar com condições de luz extremas.
Depois de todo o trabalho, apreciámos a comida, sol e o oceano.

Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda VuckovicFood and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic

The last day was reserved for lifestyle photography. We left Uva do Monte early in the morning and went to visit Aldeia da Santa Susana and Carrasqueira.

Aldeia da Santa Susana is a typical small Alentejo village, where all the houses keep the traditional look, white and blue, and inhabitants are mainly older people, proud of their village.

Carrasqueira is an absolutely magnificent old port, made of wood, constructed to ease the access of fishermen to their small boats.

We ended the day on the beach, with a relaxing picnic and bonfire, enjoying each other’s company, good food and the sound of the ocean.

Thank you to our students Olaiya, Lisa, Skye, Nathalie, Alice, Eve, Leslie and Sif. You were absolutely amazing!

*****

O último dia foi reservado para fotografia de lifestyle. Saímos da Uva do Monte no início da manhã e fomos visitar a Aldeia de Santa Susana e a Carrasqueira.

A Aldeia de Santa Susana é uma pequena e típica aldeia alentejana, onde todas as casas mantêm a aparência tradicional, branco e azul, e os habitantes são principalmente pessoas mais velhas, orgulhosas da sua aldeia.

A Carrasqueira é um porto velho absolutamente magnífico, feito de madeira, construído para facilitar o acesso dos pescadores aos seus pequenos barcos.

Terminámos o dia na praia, com um relaxante piquenique e fogueira, a apreciar a companhia uns dos outros, boa comida e o som do oceano.

Obrigado às nossas alunas Olaiya, Lisa, Skye, Nathalie, Alice, Eve, Leslie e Sif. Vocês foram absolutamente incríveis!

Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic
Food and Lifestyle Photography and Styling Workshop Retreat Portugal | Photography by Sanda Vuckovic

Huge thank you to:

Uva do Monte : for opening your doors to us and being available and helpful all the time
Knock Knock Linens : for the beautiful aprons
Old Salt Merchants : for your amazing salt
Marble and Milkweed : for the beautiful tea
Anna Westerlund Ceramics and Banca & Cia : for your amazing pieces that served as our props
Elena Rodrigues : for preparing a great picnic for us

*****

Um enorme obrigado para:

Uva do Monte : por nos abrirem as portas e estarem disponíveis e atenciosos a toda a hora
Knock Knock Linens : pelos belos aventais
Old Salt Merchants : pelo vosso maravilhoso sal
Marble and Milkweed : pelo lindo chá
Anna Westerlund Ceramics e Banca & Cia : pelas vossas peças incríveis que nos serviram de adereços
Elena Rodrigues : por nos ter preparado um fantástico piquenique

Spelt Bagels and my way of mourning

Spelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

At the beginning of this post, I want to warn that its content is personal and, if you are not into it, please skip to the recipe.

*****

No início deste post, gostaria de avisar que o seu conteúdo é pessoal e, se não tiver paciência, passe por favor para a receita.

Spelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down CakeSpelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

My country suffers AGAIN.
After the years of war, destruction, hate… nature turned against it.
People, who didn’t have the chance to recover from the first misery, is now under the flood. Destruction again, death, mines, pollution and possibility of infections…
Those who hate each other because of their name and religion, joined and work together against the water and mud that covers everything…

My heart cries seeing the photos, reading reports, listening to the witnesses, watching videos…
I would like to be there, to help those who lost everything… but I am here, feeling completely useless, unsuccessfully trying to continue my normal life…

I isolate, run to the arms of those few ones that care. I close the door of my kitchen and bake, it helps me to think, sort my thoughts.

It is my way of mourning…

*****

O meu país sofre OUTRA VEZ.
Após anos de guerra, destruição, ódio… a natureza voltou-se contra ele.
O povo, que não teve hipótese de recuperar da primeira desgraça, está agora sob o dilúvio. Destruição de novo, morte, minas, poluição e a possibilidade de infecções…
Os que se odeiam por causa do seu nome e religião, juntaram-se e trabalham em conjunto contra a água e lama que cobre tudo…

O meu coração chora ao ver as fotos, ler as notícias, ouvir as testemunhas, assistir aos vídeos…
Gostaria de lá estar, para ajudar aqueles que perderam tudo… mas estou aqui, a sentir-me completamente inútil, a tentar sem sucesso continuar a minha vida normal…

Isolo-me, corro para os braços dos poucos que se importam. Fecho a porta da minha cozinha e cozinho, ajuda-me a pensar, a pôr ordem nos meus pensamentos.

É a minha forma de luto…

Spelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Spelt Bagels (make 6)

(adapted from Leila Lindholm’s book ‘One more slice’)

1/2 tbsp of dried yeast
230 ml water
1/2 tbsp salt
1 tbsp honey
440g spelt flour
egg white for brushing
topping

Dissolve the yeast in the water and add salt and honey. Add flour a little at a time and mix the dough in a mixer for about 5 minutes. The dough should be firm.
Let the dough rise under a cloth until it double in size, about 50min.
Put the dough on a floured surface and knead it slowly. Divide in 6 pieces.
Shape every piece in a round shape and press a large hole in the middle with your fingers.
Let the rings rise under the cloth for about 45min.
Preheat the oven to 180ºC. In the meantime, boil water in a large pan.
Boil a couple of rings at a time, 1-2min on each side.
Dry the rings on a kitchen towel and place them on a tray lined with baking paper.
Brush with beaten egg white and sprinkle with topping.
Bake in the middle of the oven for about 25 min.

*****

Bagels de Espelta (faz 6)

(adaptado do livro de Leila Lindholm ‘One more slice’)

1/2 colher de sopa de fermento em pó
230 ml de água
1/2 colher de sopa de sal
1 colher de sopa de mel
440g farinha de espelta
clara de ovo para pincelar
cobertura

Dissolva o fermento na água e adicione o sal e mel. Adicione a farinha um pouco de cada vez e misture a massa numa batedeira durante cerca de 5 minutos. A massa deve ficar firme.
Deixe a massa crescer sob um pano até ficar o dobro do tamanho, cerca de 50min.
Coloque a massa numa superfície enfarinhada e sove-a ​​lentamente. Divida em 6 partes.
Dê a cada pedaço uma forma redonda e faça um grande buraco no meio, com os dedos.
Deixe os anéis subirem sob o pano durante cerca de 45min.
Pré-aqueça o forno a 180ºC. Enquanto isso, ferva água numa panela grande.
Ferva um par de anéis de cada vez, 1-2min em cada lado.
Seque os anéis num pano de cozinha e coloque-os numa bandeja forrada com papel vegetal.
Pincele com clara de ovo batida e polvilhe com a cobertura.
Coza no meio do forno durante cerca de 25 min.

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